By Tomislav Podreka "In the end, goodness is for the mouth to decide" —Lu Yu the Cha l’ Ching I would like to tell you that pairing food with tea is a science, but in reality, pairing relies greatly on an individual’s "informed" opinions. The ability to understand and relay these opinions is the crux of why pairing any sort is important. Pairing illustrates that you have explored the natural interplay between food and tea. It is a marvelous way to heighten a effects of caffeine on blood pressure experience and expand the universe of profiles that define tea. To be able to enhance the presence of food or emphasize the flavors of a given tea is a truly rewarding challenge.
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S. that I effects of caffeine on blood pressure such great depth of variety in tea service and ritual.