Category
Tasting Lab
Erik Drews SOSComAlt Tasting lab week 8 This week we tasted two different types of oolong tea, four seasons of spring and high mountain oolong. Oolong tea is a semi-oxidized tea, which “eliminates the raw grassy taste found in unoxidized… Continue Reading →
Erik Drews SOS ComAlt Tasting lab week 7 This week we had another tasting lab in which we tasted one type of black or red tea over the course of two different steepings. Although the tea tasted similar from one… Continue Reading →
Erik Drews SOS ComAlt Week 6 Tasting lab This week we had another tea tasting, but instead of tasting a green tea, an oolong tea and a pu-ere, we tasted two different types of pu-ere. One of which we tasted… Continue Reading →
Erik Drews SOS ComAlt Tasting lab week 5: Corn, Chai Mixture and Turmeric Tisane For week 5 we were given a number of different corn products that were processed differently. The ones that I chose to taste were cornbread,… Continue Reading →
Erik Drews SOS ComAlt Tasting Lab week 4: Gravlox and Bagels, Tea Tasting Gravlox prepared with salt, sugar, and black pepper on homemade bagels with cream cheese, white onions and tomato. Gravlox is an uncooked salt-cured salmon. It tasted… Continue Reading →
Erik Drews S.O.S. ComAlt Tasting lab Week 1 The first tasting lab featured hardboiled eggs prepared in four different ways as well as salmon roe. The hardboiled hen eggs included golden eggs, pink eggs (beet pickled), regular, and marbled… Continue Reading →