Dinner!

Last night, I presented my parents with a tea-themed dinner: Chinese Tea Eggs, from The New Book of Tea; Glazed Chicken Breasts in a Honey Lemon Tea Sauce; and Balsamic Vegetables (no tea in that recipe).

The tea eggs were wonderful. The tea flavor was very delicate, and only added to the egg, not to mention that they were extremely beautiful to look at. They took a long time to make, but were well worth it, and were not too difficult.

The chicken was less of a success. Following instructions and poaching the meat in a tea mixture for 20-30 minutes overcooked the chicken a little too much, making it a bit tough, and the tea flavor was not evident. The most evident flavor was the lemon flavor from lemon juice and zest in the recipe