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  • Stash Organic Mutan White Tea Organically grown in the Northern Fujian Province of China, this tea is full-bodied for a white tea. It has a slight astringency and a subtle woody flavor which adds to the complexity of this tea. The dried leaves are an intriguing mix of colors -- silvery, deep green, and dark brown. Brews a clear, deep-gold infusion. Infuse for 3 minutes at 160-170 degrees.
  • Astringency logo: In the Making I plan to start doing a few more things like this. only they'll be in better quality. If you want to see the photo now that it's finished. Just click the link. Again, sorry for the bad quality. The newer ones should be better. This was more of an experiment that I decided to put up. Thought it'd be fun to try. Anywho, expect more simliar vids. Thanks -ErikGampick.
  • Bai Hao Oolong Ingredients: Taiwanese oolong tea. Really pure awesomeness. The apex of tea, our Bai Hao Oolong harks from nearly 2000 feet above sea level, in the rugged countryside of Hsinchu Province, Taiwan. Its tippy leaves produce a tropical, floral, sweet, creamy brew. Our Bai Hao Oolong is delicious hot or cold-brewed, and it offers a long patience (an ability to re-infuse countless times). We suggest brewing it by filling a guywan nearly halfway with tealeaves and infusing them with simmering water for just 30 to 45 seconds. This is a delicate brew, so it's best if you don't rinse the first infusion. The first brew emanates a young wild rose character, hints of acacia and geranium, and a slight peach and honeydew melon finish. Honey notes persist throughout. Second and third infusions brew darker, with more caramel tones and stronger stone-fruit and tropical trade-wind notes. Steep for 60 to 90 seconds during subsequent infusions to yield a strong dried fruit flavor and full-bodied astringency. You can also age this unique oolong tea in a cool, dark, dry place for two to three years. It will improve with age, as some of the floral notes are gradually replaced with a darker, more caramel-rich flavor. More Info:
  • Autumnberries Elaeagnus umbellata -- inside out berries? The delicious and loved and hated fruit that seems to have no good common name people can agree upon. But they make your mouth turn inside out, some say, by their astringency. This year, I was blessed with much fruit. music by Quiet Lightning
  • Cellular Detoxification Part 2 "If you live in an area where there's more pollution or have had exposure to poisonous substances you need to comprehend the negative result these poisons are having on your fitness. You also need correct medical info about astringency, the lymph system and detox to help remove poisons for improved health. If you do not learn how to clean waste, poisons and excess proteins from your body, you will become crammed with waste that may hurt your cells. Over an entire life or shorter high batches of poisons your body can become stuffed with this buildup of metabolic waste, cellular waste and poisons. This buildup of waste boundaries your circulation and is the rationale many of us need to take a baby aspirin and probably a blood thinner. Your blood is starting to become so thick with waste it will not flow thru your tissues and organs efficiently. Sudan, Khartoum Plano, Texas Port Pirie, South Australia Belize, Belmopan Nedlands, Victoria Armenia, Yerevan Arvada, Colorado Nicaragua, Managua Hayward, California Arlington, Virginia http
  • Wine Tasting 49: 1999 Hardys Tintara Cab.Sauvignon Australia Hardys is an Australian household name. The winery has been around for over 150 years. In fact, your lowly was invited to celebrate with Bill Hardy in a private tasting when he came to Vancouver a few years back for his round the world 150th anniversary of Hardys wines tour. Wow! Bill LOOOOOVES talking and I mean he LOOOOOVES talking! When the birthday cake came with the candles lit, he made a speech but the speech turned out to be longer than the Great Wall of China. All of us were watching the candles burning away...then one of the ladies had to step forward to signal him from talking further and asked him to blow out the candles immediately. Phew! I thought the fire alarm would go off any seconds... The Tintara series is a premium economical line from Hardy. This wine when observed already gave a slight bricky colour. The wine has a typical nose of black current and black plum of a cabernet but has a scent of minty eculyptus mixed with green pepper and green stalk in the background. Medium to full body with slightly elevated acidity. It had soft tannin but not overly complex. What followed was dark chocolate character but like some other Tintara shiraz I tasted, bitterness and astringency (probably from over zealous wood treatment) came out that overpowered the fruit. The higher acidity and astringency made the wine a tad inbalanced. Still, all in all, this is a solid quaffer of good quality. Drink up your stock if you have any. (Rating 84-86 points) by Michael Lam of ...
  • DrunkTravel how we had fun in Italy :)
  • Diavoletta she seems to be an angel, but... is she?
  • Astringency - "Tears of a Thousand Angels" 07-31-10 Astringency - Left to Right: Jacob, Jordan (on drums) and Aaron playing a song they wrote entitled "Tears of a Thousand Angels". Hear more from Astringency at
  • Portofino the part of travel - portofino
  • Wine Tasting 24: 2000 Chateau Martinens, Margaux, Bordeaux Chateau Martinens is from the famous commune of Margaux in Bordeaux. It belongs to the Cru Bourgeois class. This wine comes from the 'legendary' 2000 vintage of which outstanding wines were produced from both the left bank and right bank. The wine when poured already gave a garnet colour with a hint of brick. The nose was typical of a more simple Bordeaux wine which has red fruits, red currants, tabacco and with some earthiness and woodiness. This medium body wine was slightly more diluted than what I expected of which politically correct writers / die hard Bordeaux drinkers would call it elegant or even feminine! The fruit level was low but the acidity was high in comparison. The mouth feel was a little thin with some soil and damp earth in the background. The tannin present was also a little coarse so coupling with the acidity gave the wine some astringency. The wine when released had such a hype because Wine Spectator awarded it a whooping 91 points. I failed once again to understand why? Although it does have some structure and sourly red fruit, it just doesn't have the depth and complexity. The finish is medium. Drink it up now. (Rating 86-88 points) by Michael Lam of the Beverage Review.
  • Stash Organic Mao Jian Green Tea Organically grown in the Fujian Province of China, this tea has a distinctive, full-bodied green tea flavor with strong astringency and equally fragrant aroma -- perfect for the more seasoned green tea drinker. Brews a golden liquor in the cup. Consists of thin, dark twisted leaves. Infuse for 2-4 minutes at 170-190 degrees (below boiling).
  • Baochong Oolong Origin: Nantou, Taiwan Flavor Profile: This classic, lightly oxidized oolong features an opulently perfumey aroma and dense, layered flavors of raw almonds, ocean air, clove astringency and fresh flowers. Tea Story: Although Bao Zhong oolongs traditionally come from Wen Shan, this Nantou Bao Zhong is made in the traditional Bao Zhong style. Under the summer sun of Nantou, women hand-pluck the new leaves of the Qingxin tea cultivar. Lightly withered, twisted and dried, the leaves conceal the magnitude of their flavor and wait for you to release their heady bouquet with a splash of warm water. Samovarian Poetry: Tidal currents flow. A breeze in an almond grove. Floral essence lies in wait. Food Pairing: Our Bao Zhong Oolong complements the flavors of sweet citrus fruits, summer fruit tarts and banana-walnut bread. More Info:
  • Wei Chi Cha - Herbal Tea Ingredients: Organic hibiscus, organic lemongrass, organic orange peel, organic clove, organic licorice root, organic lavender, and organic stevia. Flavor Profile: A deeply complex, sweetly spiced, comforting blend full of rich, warming spices and herbs. Tea Story: Wei Chi Cha is named for "wei chi," your protective life force energy. Acupuncturists from all over San Francisco send their clients to us for its warming qualities. Chi aside, this is an organic, caffeine-free blend that is bold and soothing, like mulled apple cider, but with abundant stevia sweetness in lieu of sugar and fructose. The dry blend is a colorful, bright mélange with intense aromas of clove, lemongrass, lavender and orange peel. When brewed, Wei Chi Cha is a brilliant ruby color with rose-pink edges in the glass. The grounding aroma is a balance of hibiscus and lemongrass, with lesser notes of clove, orange and other warm spices. Hibiscus, clove, lemongrass and orange peel create an all-enveloping flavor that is potent and supremely comforting. Lemony tang and licorice and clove astringency in the finish precede a sensation of restoration and calm. Samovarian Poetry: A blend of warming spices to soothe the body, mind and spirit. Food Pairing: To start your day, drink Wei Chi Cha with blueberry, cherry, cinnamon-apple or cherry coffeecake, Danishes, strudel or crème-anglaise-topped popovers. It's also great with spiced, fruity desserts, like apple kuchen, gingerbread, pumpkin-raisin bread, stewed ...
  • Stash Himalayan Shilla Black Oolong Tea This first flush oolong is from the small Jun Chiyabari Tea Garden in the eastern Himalayan foothills region of Nepal. The Garden, established in 2001, is located at a 6000 foot elevation and is approximately 120 miles east from Kathmandu and 40 miles west of Darjeeling. The tea is named Shilla to honor the Hindu Vaishnav story of Shalligram, which is a black spherical rock only found in the ancient riverbed of the Gandak River in Nepal. According to the Puranas (one of the holy books) Shalligram Shila, a manifestation of God Vishnu, changed into a black rock to be near his consort, Laxmi, who had been cursed and turned into a tulsi plant by Saraswati, another Hindu goddess. The very long twisted leaves of this tea open to lovely full leaves when infused. This oolong has a medium astringency and medium body with flavor notes reminiscent of a Darjeeling. It brews a rich amber color in the cup with a fresh aroma. Infuse for 2-4 minutes at 160-180 degrees, below boil.
  • Firkin Fest 2010 - very short clip. Happy Gnome, St. Paul, MN. March 20, 2010. Tons of great beers. Photo set: Some of these were just a sip, others were split samples, and some were the full 4 oz samples. It was hard to take notes this year. They did not provide a program so I just scribbled notes on the back of the beer list. In order of tasting: - New Belgium "Shadow of the Foerder" - all right, a mildly sour 1554 (said to be 1/3 La Folie and 2/3 1554 Black ale). - Dark Horse Plead the 5th - so nice. - Bells Expedition Stout - kinda harsh. Bitter, roast astringency. - Surly Darkness - really good. Smooth, strong and mellow (lower carbonation). - Brau Brothers Eslihas Old Ale - don't like. - Two Brothers Cane and Ebel - red rye tasting. nice. - Harviestoun Ola Dubh 40 year old - smells noticeably like Scotch. pretty unique. Taste is nice too. Whisky flavors, somewhat sweet, warming. Fine. - Tyranena Benji's Smoked Imperial Chipotle Porter - nice chipotle flavor but could be more viscous and malty. - Goose Island Citra IPA - smells great. nice taste. clean, balanced, good stuff. - Founders Red's Rye double hopped - hmm smells good. Taste is different than bottle. Not as clearn. Other earthy sweaty tastes. - Avery Maharaja - catty! so potent. wow. no way I could drink a 22 [unlike Dreadnaught which I easily drank a 22 the next night]. - Lift Bridge Farmgirl Honey ginger girl - very nice. drinkable and unique. - Summit Winter (Ahtanum) - super drinkable. really nice. - Dark Horse Double ...
  • Earl Grey - Black Tea Ingredients: Organic black tea from Yunnan, China, natural essential bergamot oil from Italy. Flavor Profile: Simply delicious! Bright citrus punch with a sweet fleeting hint of flower. The flavor of the100% organic bergamot is so pure, so fresh... nothing like the overpowering powering perfumey, "naturally flavored" Earl Grey(s) that dominate the market. The black tea is deep and dark with little acidity. Perfect with or without the addition of milk and sugar. Tea Story: The best Earl Grey in the world. Ok, so everybody knows Earl Grey tea: that classically strong, astringent, citrus brew that originated in England for cold foggy days and paired perfectly with milk and sugar. As the story goes: in 1792, Charles the Second Earl Grey (famed for ending the monopoly on English tea imports), received a gift of Bergamot scented tea from a Mandarin friend. Over 200 years later, we still love it! Two things make this tea so special. From the ancient tea forests on Jingmai Mountain in China, this tea grows wild, and is crafted into a delicious, beautiful black tea that is good for the environment, good for the artisan families who pick it, and good for you. Our bergamot (which is similar to a lemon) is also organic, and we use just the right amount to incite your taste buds and balance the flavor and astringency of the tea... without overpowering it. (By the way, bergamot is known to have benefits on soothing the emotions). Samovarian Poetry: Frisky and brisk. Superb citrus to ...
  • My birthday my birthday - that's all! ^_^
  • Wine Tasting 17: 2000 Dom. Brusset Trad. Le Grand Montmirail Domaine Brusset is a relatively large producer in Rhone. This wine is from an appelation in Southern Rhone called Gigondas created in 1971. Unlike Northern Rhone, which employs solely Syrah. The wine would probably be a combination of Grenache, Syrah, Mourvedre, Carrigane and Cinsault. On the nose, some cherry liqueur or kirsch character popped out mixing with some earthy barnyard but the wine was not giving much. I deliberately aired the wine before tasting but still...more cherry fruit and dry berry/flower characters came out upon tasting. It has a medium to full body followed with some astringency characters like bitter lemon/tangerine. The tannin is sandy, mouth coating and immediately dried out the tongue. The finish is relatively short and leaving my mouth dry. The style is traditional and backward. I fail once again why the both WA and WS rated this wine so high (93 and 94 points respectively) in the past. (87-89 points) rated by Michael Lam of the Beverage Review.
  • Review-of-Harvestmoon-Schwarz-Beer-Tokyo-Japan.mov More at Review of Harvestmoon Schwarz I didn't really know what to expect after actually finding some craft beer in Japan. I suppose I had higher expectations based on the fact that it took me so long to find something within reach, but my heart also knew not to be to excited. I did a flight of all of Harvestmoon's beers for 1400 yen. Instead of telling you about all of them I decided to focus on their most recent award winner. The Schwarz won a gold medal at the International Beer Summit in Osaka, Japan. Packaging Beer Flight at Harvestmoon Brewery in Tokyo JapanI didn't get this one in a bottle, though it was available for purchase so I can't really review anything based on packaging. Appearance The beer was very dark with hints of ruby highlights dancing within the glass when looking up at the light. There was a nice 2 finger creamy, tannish head floating on the top of the brew. Smell A subtle aroma that consisted of a roasted, coffee malt with very little hop characteristic. I get a hint of an astringent aroma. It seemed to be very characteristic of all their beers, but was best hidden in this beer. Taste Sneak peek at Harvestmoon Brewery fermentersTastes a lot like it smells. A coffee, roasted flavor that is mixed with a little bit of caramel malt. There is very little hop bitterness. The notable bitterness seems to come from the roasted malts instead of the hops. It has very smooth taste, but it bites a little bit with astringency. Almost like a ...
  • Astringency Jordan and Aaron.MOV Astringency - Jordan (left), Aaron (right)
  • pasta a big plate of pastaaaaaaa.... :))
  • Basics of Home Brewing: What are hops? Bittering hops? Aroma hops? Hops, in the eyes of a brewer, are the flower clusters from the plant Humulus lupulus. Hops are a perennial, climbing plant that grows very tall on strings hung throughout a hops field. Hops are added to beer to impart bitterness to balance the sweet malt flavors, as well as provide an astringency to create a better environment for brewers yeast to multiply. Very hoppy beers were first created ages back because they would avoid infection because of the hops astringency and antibiotic characteristics. Bittering hops are the first hops addition, and are usually boiled for around 60 minutes. Bittering hops have almost no aroma by the time they are finished boiling, so a late addition of aroma hops are added in the final minutes of a boil. This late addition of aroma hops is what imparts the hops smell into the finished beer.
  • Brewing Tea : Tea Steeping Time Steeping times for brewing tea vary depending on the type of tea. Learn about tea steeping times withtips from a tea lounge owner in this free tea brewing video. Expert: Kim Pham Contact: Bio: Kim Pham has co-owned the Kaleisia Tea Lounge in Tampa, Fla. since 2004. Filmmaker: Christopher Rokosz
  • With a Little Help From Astringents After cutting myself shaving i had a little help from an astringent
  • Merely a Maybe Today's Third Episode of " The Artist and Her Progeny, Merely a Maybe " by Suzán Jiván was written, produced and performed by " The Artist " as a semi-auto- biographical poetry play. " Merely a Maybe " by Suzán Jiván Merely a maybe in a slick but souless flick given the astringency of a statically collapsing cast in an unacclaimed adaptation of the late and great. My poetry, photography and fiber art blogs on blogspot are: theartistandherprogeny mypersonainpoemsandphotos phillyscapes phillyfiberart sovereignfiberart sorceressfiberart scarvesfiberart emptynestfiberart
  • Astringency - Ted Hughes A reading of "Astringency" by Ted Hughes, excerpted from Birthday Letters.
  • Matcha Hekisui - Japanese Green Tea Powder Origin: Uji, Japan Flavor Profile: Matcha Hekisui is a super-fine, creamily smooth, vibrant, spring green powder that can be whisked into usucha (thin tea) or the more robust koicha (thick tea). When whisked into usucha, it is verdantly blue-green with frothy, bright, spring green foam and a sweet, richly grassy aroma. The flavor is incredibly rich in umami savoriness with lots of lactose sweetness on the front of the palate and vegetal notes of steamed asparagus, steamed dinosaur kale, pureed peas and an abundance of steamed baby spinach. It is very full-bodied, clean and smooth, with a creamy, thick texture. The finish is one of umami and sweated oyster mushrooms. When whisked into koicha, Matcha Hekisui deepens in color and aroma. The flavor becomes bolder all around... more robust and vegetal, with an increase in umami-sweet mushrooms, sweet-vegetal spring peas and astringent-sweet asparagus notes. The texture is super-creamy and even chewy, and the finish becomes longer, with more summer grasses than the usucha. Strangely, astringency on the back of the palate and creamy sweetness on the tip of the tongue recall the finish of a Breakfast Blend with milk and sugar. Overall, it is very well balanced and refreshing, without the cloying or bitter notes of lesser matchas. Tea Story: The name Hekisui means blue sapphire-jade. This ultra-premium matcha was given this name both for its rarity and its transcendentally deep green color. Its story begins in Uji, the most ...
  • Astringency - "Left to Die" 07-31-10 Left to right: Jacob, Jordan, and Aaron--members of the band Astringency. This is a poor recording of their band playing an original work entitled "Left to Die". Hear more from Astringency at
  • Liguria me and Dina - first part of our travel, Liguria-Santa Margherita Ligure
  • Cigar City Jai Alai Beer Review You should check out my blog - Jai Alai by Cigar City Brewing in Tampa Bay FL. I received a few Cigar City beers in a beer trade with Mike from . Thanks dude. Style IPA ABV: 7.5% Jai Alai is hop fantatic's IPA. Fresh and tropical, the hops shine through in a very clean tasting and polished beer. Mango, pineapple, and a hint of malt sweetness are the main players. An IPA that ranks among one of the best I've had. Keep an eye out for Cigar City. They are destined for greatness. My Rating: A From Cigar City: "Jai Alai India Pale Ale - Jai Alai IPA is a monster interpretation of an American IPA. In fact, it is so big that it equals the alcohol content of some double IPAs on the market. Our IPA uses 6 different hop varietals, with Simcoe being used only for dry hopping. The rest of teh hop additions are blended at different IBU's in groups of three hops per addition in order to create more hop complexity. At CCB, we love hops but also feel that balance is important for IPAs. So Jai Alai features a sturdy caramel malt component which helps to create the desired balance and stave off undesirable hop astringency. Ultimately Jal Alai is a very strong interpretation ofa single American IPA. We hope that it makes Tampa Bay natives happy because this is head brewer Wayne Wamble's favorite Cigar City beer and he'd love to brew more so he can share one with you!"
  • Trivium- Shattering The Skies Above (guitar cover) by no means perfect. one take, just felt like putting up a cover today haha.
  • filmato2comp
  • Chimay Red Premiere | Chad'z Beer Reviews #134 Season 6, episode 3. Originally aired 14 June 2009. BREWERY'S DESCRIPTION & INFORMATION: Ingredients: Pilsner malt (French barley from Champagne) & caramalt; German Hallertaur & American Galena hops. Yeast & sugar added to the bottled beer. Chimay Rouge (Red) is noted for its coppery colour which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised. HOW THIS BEER RATES: Rate Beer: 99 (overall) 99 (style) Beer Advocate: A- (users) A (bros) My rating: watch the review and see! CHAD'Z BEER FACEBOOK http TWITTER FOR DONATIONS OR TRADES PLEASE CONTACT ME AT [email protected] READ MY TEXT REVIEW OF THIS BEER AT: CHECK OUT MY ORIGINAL CHANNEL:
  • Centrix GingiTrac™ Video An effective gingival retraction system that truly harnesses the power of pressure, astringency and time.
  • Mangos*** Dangers Repel Doctors Worldwide The Purple Mangos*** (Garcinia mangostana), colloquially known simply as "the mangos***", is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m (2080 ft) tall. The rind (exocarp) of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and texture. The Purple Mangos*** belongs to the same genus as the other — less widely known — mangos***s, such as the Button Mangos*** (G. prainiana) or the Lemondrop Mangos*** (G. madruno). Botanically, they are not related to the mango (Mangifera spp.), which belongs to the Anacardiaceae plant family. Mangos*** Taxonomy A description of mangos*** was included in the Species Plantarum by Linnaeus in 1753. Mangos*** - Maturation of the exocarp and edible aril The juvenile mangos*** fruit, which does not require fertilization to form (see agamospermy), first appears as pale green or almost white in the shade of the canopy. As the fruit enlarges over the next two to three months, the exocarp color deepens to darker green. During this period, the fruit increases in size until its exocarp is 68 centimeters in outside diameter, remaining hard until a final, abrupt ripening stage. The subsurface chemistry of the mangos*** exocarp comprises an array of polyphenolic acids including xanthones and tannins that assure ...
  • Astringency- Without Remorse (drums) /astringency Melodic death metal/thrash band that I play for. sorry about the bad synch towards the end. still learning how to use iMovie.
  • Shibusasirazu - Naadam The 1st Album shibusashirazu astringency from the road, track their representatives, Naadam. The title means the nation's largest festival held in July every year in Mongolia.
  • Ale/beer Review 10 - Chimay red Chimay red - Bières de Chimay 75 cl, 33 cl (25.4 fl.oz., 11.2 fl.oz.), 7% alc. vol First sold in 75 cl (25.4 fl.oz.) bottles, it is noted for its coppery colour which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
  • Bite 7: Taste, Seasoning & Herbs How to I make sure that my dishes aren't bland? Is there anything I can do to "spice them up"? In this Bite, you'll learn all about the "Five Tastes," and how to use them to inform your cooking. You'll also discover how to make your dishes sparkle using other taste tips and tricks, such as adding brightness, tanginess, and even texture and astringency. See the rest at
  • Centrix GingiTrac™ Demo An effective gingival retraction system that truly harnesses the power of pressure, astringency and time.
  • Bai Mu Dan - Fujianese White Tea Ingredients: Organic white tea from Northern Fujian, China. Flavor Profile: Smooth, sweet, woody flavor. Hints of roasted walnuts, sweet corn, and hot cocoa. A warm aroma reminiscent of the toasty sweetness of dry walnut brownies. Tea Story: Bai Mu Dan, also know as White Peony, is one of the most common styles of traditional white tea. But there is nothing common about this exquisite tea. Meticulously picked, this tea consists of two tealeaves and a silvery bud. Gentle processing, and a unique withering process, result in an amber-orange infusion with low astringency, weighty mouth-feel and a mild flavor that pairs well with most foods. You love the smooth, sweet flavor and slightly woody, toasted aroma of this fresh Bai Mu Dan. Samovarian Poetry: The best Bai Mudan we've ever had. Fujianese white tea made from two leaves and one bud. A hidden sweet maltiness, with notes of dark Marin redwood groves, & mellow muscatel. Food Pairing: Sip your Bai Mu Dan White tea while savoring sweet hot corn bread slathered in sweet cream. Perfectly paired with any dessert, why not drink it while nibbling on home made walnut brownies (whether or not you make them dry is up to you). At Samovar Tea Lounge, we love to pair the Bai Mu Dan White Tea with the Honeycomb and cheese platter. Delish! For more information: