First cafe outing for 2021 at Slow Coffee @The Hubs, SS2 in Petaling Jaya. Hopefully it won’t be the last for some time, as the number of Covid cases are on the rise again. ‘Twas so nice to be out and about with my girlfriend …
This year has surely been a strange year for all of us. I’ve attended zoom meetings, conducted zoom interviews and now, a virtual luncheon. No. 1 son asked whether I actually got to taste the food or was it just a “see food” affair since …
Green tea is loaded with polyphenols, natural compounds that provide health benefits such as reduce inflammation, lower the risk of heart disease, help with fat loss and fight cancer, etc. If you don’t already know, it’s supposed to be one of the healthiest beverages you could possibly drink.
Since everybody says green tea is good for you, we drink copious amounts of it. But there’s an art to drinking green tea, and the Japanese would know this best as they have been drinking green tea since 815, apparently. Story goes that Buddhist monk Eichuu offered tea, regarded as a precious gift thought to be enjoyed only by the religious, royal, and elite societies of Japan, to the Saga emperor.
Green Tea, Oolong Tea and Black Tea are all from the same tea plant, but processed differently. I learnt something new during a ‘Japanese Tea Experience’ recently: fresh green tea leaves are steamed to prevent oxidation this helps retains its colour! Earlier I just thought they were plucked when young, hence they retained their greenness. Haha!
The most common green teas would be Sencha, Matcha and Hojicha. Sencha is derived from steaming, rolling, and drying the youngest tea leaves, and the most commonly consumed green tea in Japan.
Matcha is made from tea leaves grown in the shade. Steamed and dried without rolling to produce Tencha, this is then grinded in a stone mill to a fine Matcha powder.
Hojicha is from toasted and chilled leaves, which gives it a slight reddish brown colour and a roasted flavour.
Shizouka Perfecture is the largest tea producing region in Japan, accounting for 40% of all Nihon-Cha production, mostly Sencha.
I had a chance to try Nihon-Cha from Yame, a city near Kyushu Island and Uji, south of Kyoto. Different types of teas have their own properties promoting different uses. High quality Sencha contains more caffeine and acts like a stimulant, so if you’re wondering why you’re awake after healthy cups of green tea, there you go!
Chilled Hojicha is supposed to be good for rehydration and highly recommended while Green Tea with high content of catechin, produced when its strongly brewed with hot water and consumed regularly, is touted to be good for lowering cholesterol levels.
Beyond your ordinary cuppa, there are many other ways to enjoy green tea eg. extract Tea Espresso with a Coffee machine for Matcha Latte, a cold brew to get the ‘sweetness’ of the Green tea, and green tea powders can also be used for making cakes, ice-cream, cocktails, chocolate and other desserts.
To learn more about green tea and for purchase, log on to https://secaimarche.com/buyer/login/user_login
Tiger is synonymous with hosting street food festivals, complete with games and activities, live performances, great selection of street food and, of course, Tiger Beer. This year, Tiger is taking the street food festival experience to the next level: from the streets, and onto your …
Thanks to inspiration and the mastery that comes from experience, the passage of time has revealed the grandeur of Dom Pérignon’s Vintage 2010 .
The label plays out its aesthetic and sensorial values: precision, intensity, touch, minerality, complexity and completeness, a way of embracing and sustaining the note.
An unyielding commitment to express the grapes of a single and the same year means that some years, a vintage will not be declared.
The Dom Pérignon Chef de Cave, Vincent Chaperon expressed, “The creation of Dom Pérignon Vintage 2010 took equal parts mastery and humility. The Vintage 2010 is the fruit of intuition and a mastery nurtured by experience, passed on and reproduced. I hope it never ceases to inspire you.”
In 2010, the winter was rigorous, spring dry and late. After a particularly sunny decade, such freshness was surprising. Summer was hot, but not excessively so. Then, two days of diluvian rain brought this ideal trajectory to a halt. In just a few days, botrytis mould developed on the grapes, mainly on the pinot noir.
This triggered a race against the clock, the grapes were not yet fully mature, but a decision had to be made quickly. Dom Pérignon deployed its full resources to trace a precise map delimiting the maturity and health of each parcel in its vineyards. This expert vision of the situation gave the possibility of saving excellent plots of pinot noir grapes.
Dom Pérignon decided to focus exclusively on the grapes the botrytis had spared. When the vendange was over, a portion of the harvest had been lost, but the pinot noir grapes that had been saved were absolutely glorious. They showed richness, concentration and balance – actually the best in the past 30 years.
The scent affirms itself on the palate, tracing a solid, welcoming presence. Amplitude, generosity and firmness compose a harmonious balance, accompanied by a peppery vibration until the silvery reverberations of a lustrous finish. The striking contrasts of this perilous year seem to express themselves with unexpected assurance and modesty, swaying with surprising serenity.
For purchases, contact Moet Hennessy Diageo Malaysia for more details.
Johnnie Walker, together with master blender Jim Beveridge, has come up with its latest addition to the fold, Johnnie Walker Aged 15 Years Sherry Finish. Carefully blended from some of the finest single malts and finished in ex-sherry oak casks that once held sherry from …