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Jägertee, also known as "Jagatee", is a typical Tyrolean (Austria) specialty that 19th century foresters, hunters and rangers used to drink.
Jägertee is a hot drink originally made with black tea, herbal extracts, fruit alcohol and the "Inländer" national rum.
Here is a variant recipe that is made with kirsch (cherry brandy) also popular in Alsace, France.
The illustration was drawn on paper with india ink, and digitally colorized on Adobe Photoshop.
Food Geometry. When you have Japanese set meal, you'll see all kinds of shapes and forms from the tableware. On top of that, There are perfectly shaped triangle rice balls called Onigiri, rectangular-shaped omelette and even small dices of tofu in Miso soup!. I also draw traditional Japanese pattern often seen in Furoshiki clothes in the background to give the artwork the sense of place.
A Gin and Tonic Cocktail made with a Juniper Syrup and Herbal Infused Tonic. My favorite cocktail is a Gin and Tonic, but when I was unable to drink anymore, I still wanted to enjoy this refreshing drink in all of it's botanical goodness. SO, my boyfriend and I set out to devise a combination of elements that would imitate a Gin and Tonic as accurately as we could. The conclusion is an herbal delight, fresh and pungent. It is sure to liven up tastebuds on a hot day, and can be enjoyed by anyone!
Here’s another quick guide to preparing matcha even in the comfort of your home. All you need is a bowl or a large mug, a whisk and of course, a good quality matcha. Preparing matcha or usucha in the more formal tea ceremony is only a part of it. Sado is an elaborate ritual full of symbolism. It will take years to master the ritual.
Here’s a quick guide on how to do Gongfu cha with Chinese black tea like Lapsang Souchong, one of the more easily found Chinese black tea in the market. Such tea as well as oolongs and Puehr can handle boiled water but 95 degrees centigrade is preferred. Let the water boil and let stand for a minute. Other types of tea require proper temperature and water vs. tea ratio. Green tea needs 80-85 degrees C, while white tea needs cooler water. Using hot water will shock the leaves and release tannins that make the tea bitter.
Other than that, the procedure for Gongfu cha is basically the same.