All About Tea: History, Blending + Cooking With Tea

Whole Harmony Farm

Stacey Wood and David Soule (left) owners of Whole Harmony Farm, with Andrew Terrance. Photo: Winter Caplanson, Connecticut Food & Farm, courtesy of Stacey Wood.

Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of drinking great tea. Plus, we talk to two herbal tea farmers about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

Join the conversation on FacebookTwitterInstagram, and email at seasoned@ctpublic.org.

Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Philip Parda – Co-owner of Savvy Tea Gourmet in Madison, Conn. (You can sign up for online tea tastings here).
Jim Harron Jr. – Co-owner of Simpson & Vail in Brookfield, Conn.
Stacey Wood and David Soule – Co-owners of Whole Harmony Farm in Higganum, Conn.
Tom Kaldy – Executive chef, The Charles in Old Wethersfield, Conn.
Cheryl Stair – Chef/owner of Art of Eating in Bridgehampton, NY.

Philip Parda – Co-owner of Savvy Tea Gourmet in Madison, Conn. Photo: Courtesy of Philip Parda
Jim Harron Sr. and Jim Harron Jr. of Simpson & Vail Tea in Brookfield, Conn. Photo: Courtesy of Jim Harron Jr.
Stacey Wood and David Soule (left) owners of Whole Harmony Farm, with Andrew Terrance. Photo: Winter Caplanson, Connecticut Food & Farm, courtesy of Stacey Wood.

Featured Recipe: Hibiscus-Rose Tea Vinaigrette

Hibiscus-Rose Tea Vinaigrette recipe by Tom Kaldy

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