In the Azores Islands, and in particular in that of San Miguel, a local specialty is the volcanic purple tea
THE'island of São Miguel, one of the nine islands of the archipelago delle Azores as well as the largest, it is famous for its volcanic scenery, thermal springs and enchanting lush natural landscapes. Few know, however, that this independent island, but of Portuguese affiliation, is also known for a unique type of tea in the world, also called the volcanic purple tea.
The true wonder of the Azores is in a teacup
Although the Azores have so much to offer visitors, from the emerald green expanses, to the volcanic lakes, steaming fumaroles, to the crystal clear sea, one of the most famous local attractions is an incredible variety of teas. To tell about its characteristics and history it is necessary to state that on the island of São Miguel, thanks to the subtropical climate, it is one of the few green tea and black tea plantations in Europe. To give life to the purple volcanic tea variety is just a green tea of local production with the addition of mineral water from the hot springs. When the inhabitants add green tea to this water, from the natural temperature of 60 degrees Celsius, in short, this limpid begins to turn gray, then goes to the lavender color and finally to a bright purple. This exceptional shade variation is due to the chemical reaction of green tea, rich in antioxidants, in contact with volcanic water, rich instead of minerals including iron and non-oxidized acid. The taste of this tea is called earthy, with clayey notes. Certainly it is an experience to try at least once in life.
Not only violet tea: the other specialties of São Miguel
Despite its particularity, purple volcanic tea but it is not the only food and wine specialty worthy of note of São Miguel: the island presents a simple cuisine, but rich in flavor, strongly influenced by the Spanish one. A dish not to be missed among the many specialties is the cozido, a mixed boiled meat and vegetables which typically includes pork ears and bacon, chicken, taro root, carrots, cabbage, garlic and some morcela (black pudding). This stew comes cooked under the ground, thanks to geothermal heat, and the preparation takes between six and eight hours. An interesting aspect of the recipe is that the ingredients are not added to the water, because thanks to the steam they release their liquids in a natural way, creating a sauce, and making the overall taste of the dish moist and rich. In addition to the cozido on the island you can try an interesting one assortment of cheeses, served with a cream of sweet peppers, different dishes based on fish including the soup and baccalà, but also the São Jorge coffee, Portuguese pastries and muffins, liqueurs and various wines. Finally, both in São Miguel and on the other Azores islands, the passion fruit and pineapple, to be eaten raw at the end of a meal or as protagonists of delicious desserts.
