Today we’re enjoying French tea and American macroons. Let me introduce you to the tea first and then let’s talk about the difference one “o” makes when baking.
My sister-in-law and I have spent a lot of time in Luxeuil-les-Bains where we found a lovely coffee/tea shop, Brûlerie Doillon. (If you don’t read French, you can find them on Facebook.) The small but attractive shop seemed to always be closed when we visited, but we peered in the windows to see all the canisters of tea, bags of coffee, a small seating area, and thought it would be lovely to sit on the outdoor patio during nice weather. To console ourselves when it was closed, we had to patronize a bakery or two in the area. 🙂 Well, maybe we were going to do that anyway.
Then one day, they were open! During subsequent visits, we enjoyed various coffee drinks, which came with a cube of brown sugar and a wrapped square of dark chocolate. I don’t use sugar in tea or coffee but those cubes are fun to just eat. 🙂 Before I left France the last time, my s-i-l presented me with a tin of Dammann Frères jasmine tea. From the Dammann Frères website:
“Of all the jasmine teas produced in China, Jasmin Chung Hao is one of the most delicate and fragrant. Made with a superb green tea, it produces a fresh and delicate brew.“
Dammann Frères has been around in one way or another since 1692 when Louis 14th granted Sir Damame the exclusive privilege to sell tea in France. What I love about jasmine tea is that beside the benefits of green tea, you have the wonderful, delicate scent of jasmine. Always remember that green tea should never been steeped in boiling water. Dammann Frères recommends 80°C/176°F for this tea.
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