Wine has always been the chosen complement to accent food. Like ketchup and french fries, milk and cookies or peanut butter and jelly, a fine bottle of wine is meant to complete a gourmet meal.
And so, with this happy marriage came the birth of the food and wine party.
Pairing a robust red with a hearty porterhouse, a mild white with a sauteed fish, a sweet port with dark chocolate — the practice makes for lovely dinner conversation among guests and a delicious meal.
“Tea is huge! There is about six billion tons of tea made during one year,” says Zan Popp, curator of the latest exhibit at Topeka’s Sabatini Gallery, “The Journey of Tea, Teapots, Tea Bowls, Tea Vessels.”
There are probably as many different types of teapots as there are teas. But all tea comes from one plant, the Camellia Sinensis.
“The leaves of this one plant are then processed into three different categories. Black tea, Oolong and Green tea. Each different grade of tea is based on how long its been processed or oxidized and then that’s how you get your different types of tea,” says Zan.
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