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Description
Even the good old sugar comes in different forms when it comes to tea.
There are multiple raw sources of sugar, but the most common are the sugar cane and the sugar beet (fruit sugar, or fructose is another common source.) Powdered sugar comes in a rainbow of colours depending on how refined they are. But on top of that, there's syrup, molasses and rock sugar. All of them have been used for sweetening tea to some extent. It's just another way we get our sweet tooth satisfied!
Technical details:
1. Words hand-written with Dr. Ph. Martin's Bombay india ink with a C-5 and C-6 handwriting nib
2. Drawn with HB mechanical pencil and shaded with 2B & 3B graphite pencils.
3. Lined with Sakura Pigma Sensei 0.4cm.
4. Strathmore 300-series Mixed Media paper 5.5"x8.5" (14x21.6cm), 90lbs (190gsm)
5. Processing: PS4. (For cropping the image and contrast.)
For more "Tea With Liam": sinistrosephosphate.deviantart… or mannosephosphate.tumblr.com/
There are multiple raw sources of sugar, but the most common are the sugar cane and the sugar beet (fruit sugar, or fructose is another common source.) Powdered sugar comes in a rainbow of colours depending on how refined they are. But on top of that, there's syrup, molasses and rock sugar. All of them have been used for sweetening tea to some extent. It's just another way we get our sweet tooth satisfied!
Technical details:
1. Words hand-written with Dr. Ph. Martin's Bombay india ink with a C-5 and C-6 handwriting nib
2. Drawn with HB mechanical pencil and shaded with 2B & 3B graphite pencils.
3. Lined with Sakura Pigma Sensei 0.4cm.
4. Strathmore 300-series Mixed Media paper 5.5"x8.5" (14x21.6cm), 90lbs (190gsm)
5. Processing: PS4. (For cropping the image and contrast.)
For more "Tea With Liam": sinistrosephosphate.deviantart… or mannosephosphate.tumblr.com/
Image size
1720x2544px 3.72 MB
Make
Canon
Model
MP280 series
© 2014 - 2024 SinistrosePhosphate
Comments24
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When I was at the CIA working on my degree in occupational baking and pastry art, we had to take a lot of classes about the subtle specifics of baking. By far the hardest class was one where we studied the various chemical structures and types of sugar. Our instructor for that class was even named "Chef Grueling." … ANd he was aptly named. xD
But in any case, to this day, I still find discussions of sugar interesting!
But in any case, to this day, I still find discussions of sugar interesting!