#harissa

Preparation

5 tsp/L, 100 deg, 5 min

Dry leaf

Fragrance - strong, opulent scent of orange, alluring and hypnotizing

Appearance - long, slender rolls of dark brown tea leaves interspersed with thin, orange-red threads of flower buds(?) and cream-coloured chunks with dentures like a honeycomb structure

Wet leaf

Fragrance - very vegetal and savoury with a roasted quality reminiscent of Taiwan Formosa, no more scent of orange

Appearance - long, stretched out, seaweed-brown tea leaves fading into vermillion strings mixed with fluffy, dark yellow chunks with no prominent honeycomb structure

Liquor

Fragrance - mild, savoury, vegetal smell with maybe a hint of freshness from the orange

Appearance - dark, reddish-brown in colour, like wooden furniture, relatively full-bodied

Taste - strong, bitter and spicy, with similar character to that of English Breakfast tea but lighter and with a touch of vibrancy and citrus freshness

Aftertaste - smooth, neutral, spicy and stimulating, not too drying

Feelings

Grounding

Stimulating

Refreshing

Thinking of

Chinese red

Halloween pumpkins and lanterns

the private chambers of an accomplished general

the treasure trove inside a pharaoh's tomb

gargoyles looming atop old cathedrals

navy evening skies

women in golden jewellery and champagne-coloured silk dresses at a private party

a cult entranced in the middle of a ritual

a king hunting large game deep in the forest

dancing naked

travelling by train hopping

villagers painting their doors with blood

the dance between the matador and the bull

a lavish feast in the name of Dionysus

the sparks of starting a gasoline fire

Conclusion

Likes

unusual flavour profile

stimulating

can be drunk cold

Dislikes

bitter taste

not enough distinguishing notes from the orange or other ingredients

feels too heavy

I would describe the tea as extravagant, mysterious, bold, ancient, magical and primal

Rating: 2.5/5

Additional notes: This is only slightly better than Seven Treasures for me. Still a very interesting blend, I like how the taste feels complex and has a moving effect on me. Unfortunately too heavy and bitter altogether for me.

P.S. I think I adjusted using less leaves/shorter steep time and it was definitely better but it takes some getting used to.

Buy again: no

This vegan twist on the traditional Middle Eastern dish combines hearty farro and protein-rich lentils with spicy harissa for a flavorful and satisfying meal. Topped with crunchy toasted pine nuts and optionally served with a fried vegan egg, it's a wholesome and delicious dish perfect for any occasion.

Ingredients: 1 cup farro. 1/2 cup lentils. 2 cups vegetable broth. 1 onion, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon harissa paste. 2 tablespoons pine nuts, toasted. 4 vegan eggs optional. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring vegetable broth to a boil in a saucepan. Put in some salt, farro, and lentils. Lower the heat, cover, and let it cook for about 25 to 30 minutes, or until the farro and lentils are soft. Warm up the olive oil in a different pan over medium-low heat. It will take about 15 to 20 minutes of cooking after adding the sliced onions until the onions turn caramelized. Cut up some garlic and add it. Cook for two more minutes. The cooked farro and lentils should be added along with the harissa paste. Cook for another 5 minutes, stirring every now and then. Add pepper and salt to taste. If you use vegan eggs, fry them in a different pan the way the package says to. Add fried vegan eggs, toasted pine nuts, and fresh parsley on top of the mujaddara when you serve it. Have fun!

Prep Time: 10 minutes

Cook Time: 40 minutes

Preparation

5tsp/L, 100 deg, 3min

Dry leaf

Fragrance - immediate hit of a single sharp, fruity note, very opulent

Appearance - shades of moss green and dark green leaves covered in bright pops of rich berry tones fading into electrifying neon yellow chips and petals(?)

Wet leaf

Fragrance - very vegetal and seaweed-like, next to no previous notes

Appearance - large, rounded green leaves interspersed with pale, nude pink and dark ivory patches of petals, like looking into the warm darkness of a swamp

Liquor

Fragrance - strong vegetal, almost savoury scent, equal parts rich and bright, with only a hint of fruity sweetness

Appearance - a beautiful dark amber colour, both roasted and golden, medium body

Taste - somehow light and neutral yet also bitter with a faint hint of sweetness, feels like conflicting notes

Aftertaste - bitter, oddly vibrant and kind of refreshing, slightly drying

Feelings

Curious

Awake

Warm

Thinking of

dragons battling in the sky

lithe jaguars moving quickly through the lush darkness of the jungle

the flawlessly orchestrated commotion in the market of a village by the sea

a shining golden sun touching the glassy ripples of an ocean shrouded in shadow

fireworks falling like meteors in the night as the music breaks through like dawn

meandering mountain ranges encased in golden sunlight

students outside of temples training their bodies

metallic rivers of gold paint connect the fragments of what used to be only a black pot

the first sound of the universe

the eyes of a tiger burning in the grass

all things happening masterfully for the thousandth time

Conclusion

Likes

unusual flavour profile

Dislikes

bitter taste

seemingly clashing notes

scent isn't all that pleasant

I would describe the tea as eclectic, bohemian, high-spirited, soulful and mysterious

Rating: 2/5

Additional notes: Even though I tasted this tea while I was sick I really don't think there's any saving it, I just don't like this tea. Still a very interesting blend though, I'm glad I tried it.

Buy again: nope

A spicy twist on the classic grilled cheese sandwich, with the added richness of a fried egg.

Ingredients: 2 slices of bread. 2 tablespoons harissa paste. 2 eggs. 1/2 cup shredded cheese such as cheddar or mozzarella. Butter for grilling.

Instructions: Cover one side of each slice of bread with harissa paste. Melt some butter in a pan over medium heat. Put an egg in the pan and cook it until the white is set but the yolk is still runny. Then take the egg out of the pan. Put one slice of bread on the pan with the harissa side down. Put half of the cheese shreds on top of the bread slice. Place the cooked egg on top of the cheese with care. Cover the egg with the rest of the cheese. Place the harissa-side up on top of the first slice of bread. About two to three minutes on each side, grill the sandwich until it's golden brown and the cheese melts. Take it out of the pan, cut it up, and serve it hot.

Prep Time: 5 minutes

Cook Time: 10 minutes

The Art of the Harissa Glow-Up 🍝🌶️✨

There is something so deeply therapeutic about a slow-cooked, creamy harissa pasta that hits all the high-vibe notes. ☁️✨ Imagine perfectly al dente linguine tossed in a vibrant, sun-drenched sauce with sweet pops of peas and that essential crunch of toasted breadcrumbs on top. It’s that rare, high-definition meal where a squeeze of fresh lemon and a sprinkle of chili flakes turn a simple weeknight dinner into a literal main character moment. We’re officially romanticizing the kitchen ritual—the steam rising, the fresh basil scent, and the quiet satisfaction of a bowl that tastes exactly like a warm hug. Just pure, unadulterated comfort on a rustic wooden board. 🍋🌿🧺