Tea Time! (it's 6 o'clock somewhere...)
March 25, 2011
We've got a new addition to our tea shelf - Magnolia Oolong from Fujian, China. Oolongs are partially oxidized, traditionally produced Chinese teas and this one, scented with magnolia petals, is particularly sweet. Fans of our jasmine tea, Dragon Phoenix Pearl, take note - Magnolia Oolong is similarly delicate and fragrant. The nose is lemony and flowery - half the joy of this tea is its amazing scent! You know how the beginning of summer smells, say around the middle of May, on one of those first genuinely warm evenings, when North Carolina strawberries are in season, the honeysuckle is running riot and everyone can't get enough of their front porch? That's how this tea smells. I'd start a first-outdoor-dinner-party-of-the-season with glasses of a lively Gruner Veltliner, and end it with cups of Magnolia Oolong.
Until then, I'll be drinking it indoors, and dreaming of summer.
Available by the pot in the cafe or by the ounce to take home. Be sure
to have some in your cupboard in case Alice drops by. - Laura Giovanelli
2008 Enderle & Moll Pinot Noir Cool wild red fruit and fresh herb aromas, enjoyably tart. My off the rack recommendation for Pinots of this type is salmon, but right now I’m really craving fatty mac & cheese cooked with lardons and a peppery bechamel in an enamel skillet, and maybe a slab of broiled salmon on the side.
Fri, Apr 1, 5-8pm
Don't be a fool by missing this dinner! Local farmer-chefs (and spouses) Austin and Dani Genke are back in the new year serving up small plates built from the flavors of their farm in Cedar Grove. This event will now be on first Fridays of every month. As always, $6/plate, or $25 for all five, and 3CUPS has a tasty selection of wines by the glass paired to each savory dish. Menu TBA. Boxcarr will also be doing a Simple Supper of shrimp & grits here on Friday, April 15 - more details to come!
Wed, Apr 6, time TBA
This is long-time 3CUPPER Gini Bell's favorite breakfast coffee. She loves it black or with cream and sugar in it, and, unlike some of the wilder single-origins we often favor, never gets tired of it. The malty, nutty quality it possesses allows Valle del Santuario to blend so gracefully with Maple View Farm's fresh local milk. Matt Souza (also famous as our chalkboard artist) loves its smooth body, quiet acididty, and bright, citrusy, apricot-y aromas.
