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What Tea Are You Drinking Today? (Part 3)


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432 replies to this topic

#421 Naftal

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Posted 25 October 2014 - 01:19 PM

Hello- I recently was able to renew my supply of sencha. I'm drinking my favorite version: the one produced by Yamamotoyama.


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#422 Mary33

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Posted 11 November 2014 - 08:58 AM

Hello everyone!
I start my morning with Assam Black, and during the day I prefer to have a cup of Earl Grey Green :rolleyes:



#423 Naftal

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Posted 14 November 2014 - 08:18 PM

Hello- Today I made a really strong pot of Ceylon Black. The temperature is dropping and that means -for me- more black tea.


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#424 egalicontrarian

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Posted 15 November 2014 - 12:56 PM

I also made a black tea today, from this company:

http://en.bsxtea.com/

 

My brother brought home some of their tea (in brick form) directly from Hunan itself.


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#425 Max_Ov

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Posted 12 December 2014 - 04:55 AM

  • Super fresh Vietnamese Coffee
  • Special Chai blend (like it because of cinnamon and safflowers)
  • Fine green tea from Tan Nguyen Province of Vietnam

Everyone Can be a Master
www.senseasia.net

#426 Linda13

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Posted 21 December 2014 - 11:27 PM

i like ''pu er'',it smells well,and it tastes great!

 

 

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#427 liuzhou

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Posted 22 December 2014 - 12:44 AM

Liuzhou Qingming Tea (柳州清明茶)

 

liuzhoutea.jpg

 

Liuzhou is the city I live in. In Guangxi Autonomous Region in the south of China. So a very local tea. I work right beside the plants. 

 

Qingming, for those who don' t know, is a festival to commemorate the ancestors (something taken very seriously in China). It usually takes place in April (it is calculated on the lunar calendar so it moves a bit).

 

Its use in the tea name just means that the tea was picked before Qingming. That is in spring.

 

It is very green in appearance and very herbal in taste. Grassy even. Probably not a classic tea, but perfectly acceptable and it's nice to try the local stuff.


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#428 egalicontrarian

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Posted 22 January 2015 - 04:13 PM

Greetings, everyone. This evening I'm enjoying a Wu Yi Yan Cha oolong from Goldfish Tea in Royal Oak, MI. Here is a nice article from Seven Cups about this famous style of oolong, and here is the Goldfish Tea page.

 

As I am partial to earthy teas (like raw pu-erh), I'm very much enjoying this oolong, which has a distinct earthy flavor.



#429 Naftal

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Posted 01 February 2015 - 12:01 PM

Hello- Lately, I have been drinking Lapsang Souchong from Goldfish Tea. I've also been drinking my green tea Tibetan-style (with butter).


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#430 Wholemeal Crank

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Posted 08 February 2015 - 02:17 AM

Curious about green tea with butter:  are you starting with a roasted or steamed green tea?  And how do you add the butter?  I know the traditional Tibetan-style tea has origins in   the compressed tea bricks that gave rise to puerh, which when young have a bit of green character to them, but after long travel/storage would be more earthy and dark. 



#431 Naftal

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Posted 08 February 2015 - 11:26 AM

Curious about green tea with butter:  are you starting with a roasted or steamed green tea?  And how do you add the butter?  I know the traditional Tibetan-style tea has origins in   the compressed tea bricks that gave rise to puerh, which when young have a bit of green character to them, but after long travel/storage would be more earthy and dark. 

Hello- My very personal, nontraditional take on this style: I combine 1t of matcha or a very similar green tea powder,  with 1 3/4-2 C hot water  and 2T butter in a blender. I blend it till I can't see the butter. Then I pour it into a large, clean jam jar and enjoy. I Know this is very strange and not everyone's *cup of tea* :shock:  :wacko:  :huh: I should try it with a black tea, but I am concerned because the blending/processing stage is a very important one and I have not yet found a way to get a leaf-type tea really smooth. If I could solve this problem, I might do a pu-erh.


Edited by Naftal, 08 February 2015 - 11:29 AM.

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#432 Naftal

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Posted 08 February 2015 - 01:37 PM

Curious about green tea with butter:  are you starting with a roasted or steamed green tea?  And how do you add the butter?  I know the traditional Tibetan-style tea has origins in   the compressed tea bricks that gave rise to puerh, which when young have a bit of green character to them, but after long travel/storage would be more earthy and dark. 

I just had a nice dark oolong. I thought it might be nice to brew a cup of that, or a nice strong black ,  add butter and blend....

 

I do not need leaves at all!


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)


#433 Naftal

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Posted 09 February 2015 - 10:34 AM

I am continuing my experiments with Tibetan-style tea. In my most recent (per)version, I brewed a full cup-liquid measure- of atomic strength Ceylon black. I put that and 2T of butter in a blender...the ultimate morning drink!


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)