How To Select A Good Irish Tea

On October 20, 2011, in All About Tea, Product News, Shop, by Editor

Tea drinkers looking for quality and a full-bodied taste, should start in Ireland. With the highest per capita consumption in the world, the Irish know how to make a good cup of tea.

Barry’s Very Berry Poached Pear and Sweetened Mascarpone

On December 20, 2010, in All About Tea, by Editor

Barry’s Very Berry Poached Pears and Sweetened Mascarpone is a perfect desert for summer or winter as the nutmeg and cinnamon create a warm and delicious flavour.

Barry’s Green Tea and Lemongrass Infused Fried Rice

On December 20, 2010, in All About Tea, by Editor

Barry’s Green Tea and Lemongrass infused fried rice is great as a light snack or a tasty treat for dinner parties.

Barry’s Irish Tea

On December 20, 2010, in All About Tea, by Editor

Tea drinkers looking for quality and a full-bodied taste, should start in Ireland. With the highest per capita consumption in the world, the Irish know how to make a good cup of tea.

The Tea Enthusiast’s Handbook: A Guide to the World’s Best Teas

On December 10, 2010, in All About Tea, Product News, by Editor

Making the perfect cuppa is not as easy as it may sound. How hot should the water be? How long should the tea steep? What kind of tea should be used in the first place? All pertinent tea-making questions are answered in knowlegeable, bouyant prose in this handy guide.

The Egg-Shell-Perforation-Causer

On March 14, 2010, in Life in New England, by Editor

The basic problem with eating boiled eggs is to produce a clear-cut edge on top where you open a boiled egg. Many people prefer to use a breakfast knife and simply cut the top off. Such a barbaric method is simply not acceptable. The edge is too rough, and you may end up with egg shell pieces in your yoke.