Tasting Lab Week 9

Contributors:

Lunch – Brittany, Karen and Sarah.

Tea Workshop with Kotomi

Chocolate tasting with Alanna

Karen prepared for us a peanut bisque inspired by the one that was made at Alice’s Restaurant and fried leeks. While we ate, she asked us to consider that these may not be foods that we had experienced before. Her description of the restaurant was lovely –  tucked into the woods, an affordable 7-course meal including personal crocks of the peanut bisque. Dot at the piano.

Brittany prepared a stew with beans and meat – ” peasant style “. She asked us to think about the idea of making due with what we have at hand.

This week was also the last tea tasting with Kotomi. This week she brought matcha. To prepare: sift 1tsp matcha into 1/4 cup water at 167F. Whisk and enjoy.

The tea itself was a light, opaque green. It smelled grassy, sea-like and floral. The flavors were full and sharp in the beginning with an astringent aftertaste. The end of the cup had a chalky mouth feel from the powder.

I appreciate the community that these tea workshops have built. As Sarah noted – it is a bit like consuming alcohol at a gathering of peers. We are all sharing an experience and all affected by/thinking about the significance the tea together – Kotomi there to guide us and ground us in the experience through sharing her love of and knowledge of tea.