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THE ART OF COOKING WITH TEA
[STATEWIDE Edition]
Hartford Courant - Hartford, Conn.
Author: GIUCA, LINDA||||||Courant Food Editor
Date: Jan 17, 2002
Start Page: G.4
Section: FLAVOR
Abstract (Document Summary)

[John Harney], owner of Harney and Sons Fine Teas in Salisbury, has known food writer [Joanna Pruess] since 1986, when he telephoned her after she wrote an article about cooking with tea for the New York Times. Harney, who says his love of tea "is genetic," cooks with tea as well as running a successful tea business that sells its brand to fine restaurants and retailers such as Williams-Sonoma and Neiman-Marcus.

The introductory pages discuss tea basics such as varieties of leaves, storage, how to brew a proper "cuppa," and a Harney's at- home method of decaffeinating tea. (Caffeine is the most water- soluble part of the tea leaves, he says. Pour hot water over leaves, wait 30 seconds, then discard the water. Pour fresh hot water over the leaves and steep for the proper length of time recommended for the variety of tea you are using.)

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