{"id":1763,"date":"2011-12-23T04:10:08","date_gmt":"2011-12-23T10:10:08","guid":{"rendered":"http:\/\/www.kerstinschocolates.com\/blog\/?p=1763"},"modified":"2011-12-28T23:08:23","modified_gmt":"2011-12-29T05:08:23","slug":"tea-tasting-in-malaysia","status":"publish","type":"post","link":"https:\/\/www.kerstinschocolates.com\/blog\/?p=1763","title":{"rendered":"Tea tasting in Malaysia"},"content":{"rendered":"

We are currently in Malaysia now after spending a magical week on the island of Koh Lanta in Thailand. Today we stopped in Ipoh which is a city about 2 hours north of Kuala Lumpur. The city is near some hot springs, which we swam in, but it is also one to some great culinary culture.  
\nWhen we rolled into town we parked directly in front of a tea shop called the Purple Cane House. They had an enormous selection of Chinese tea in one half of the space and a garden restaurant in the other half. We sat down and saw that they were serving a set of 4 puddings made from green tea, oolong tea, jasmine tea and caramel, so we ordered them and t<\/span>ried to pair them with our teas. <\/span> <\/p>\n

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\nDarius had jasmine tea and felt that the oolong pudding matched best due to contrasting flaovrs. The jasmine tea and jasmine pudding was not enough contrast. The green tea pudding had too much contrast.  
\nCy had the pu-erh tea which was earthy and full bodied. It had Lots of tannins. It went well with the jasmine pudding.  
\nI had a delicate Chinese black tea, It went well with almost all of the puddings, but tasted best paired with the caramel pudding. When taken together, the caramel brought out some caramel notes in my tea which might have been a type of oolong tea. <\/p>\n

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We are currently in Malaysia now after spending a magical week on the island of Koh Lanta in Thailand. Today we stopped in Ipoh which is a city about 2 hours north of Kuala Lumpur. The city is near some … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[271,107],"class_list":["post-1763","post","type-post","status-publish","format-standard","hentry","category-kerstins-news","tag-malaysia","tag-tea"],"_links":{"self":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1763"}],"version-history":[{"count":6,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1763\/revisions"}],"predecessor-version":[{"id":1776,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1763\/revisions\/1776"}],"wp:attachment":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}