lperry

I received my sample, and was both surprised and pleased that I could smell sweet fruit through the packaging before I took the packet out of the envelope. (It was a hot day). I'll follow the brewing instructions on the packet and report back.

And I certainly wouldn't argue that these are not both white rums. Here is a link that might be helpful in understanding the differences in white rums, and how they will mix with various flavors. Robert Burr's Guide

^ I wouldn't put either Cruzan or Flor de Caña in the same class as Bacardi or Havana Club. Cruzan has a heavier molasses flavor, and the Flor de Caña is drier. I like Flor de Caña very much in a daiquiri, but others find they need to add more sugar. I'd still go for the Appleton given those choices, but that pretty much sums up how rum choices are. Each one is a little bit different, and you will find your personal favorite as you explore different brands.

If you are interested in those particular cocktails, like Chris said above, you will need white rum. Appleton white is more flavorful than either Bacardi or Havana Club. These rums are typically called Cuban style, and they are very light in body and flavor. So for a different opinion, I would start with the Appleton white and mix up some classic daiquiris and mojitos, then start mixing them with passionfruit juice.

Maybe you'll feel different when the weather cools off. I like brewing tea when it's cold or rainy, and especially when I am writing. Heading to the kitchen every now and again gives my brain a little break and rests my eyes from the screen. I also have friends that are serious tea drinkers and have Zojirushi appliances that keep water at the correct tea temperature for hours. If there are enough people using it, it will stay fresh. After all that, however, I will say that I wouldn't drink something hot right now for all the tea in China. That whole cooling thing never worked for me. I do have tea made, both black and green, but it is in big pitchers in the fridge.

^That's a shame. If you can't find it locally, I've found that the bags will remain frozen for several hours if you stack them in a cooler with a couple of cold packs. They form something of a solid block of fruit/ice.

I'm really surprised that you can find these bottled juices but can't find the frozen pulp. Here, even in the relatively boring Giant store a couple of blocks away, I can get passionfruit pulp (no added anything) in 14 oz frozen packages from both Goya and La Fe brands. With a little simple and a nice silver rum, it makes a delicious daiquiri. Mixed as mentioned above 1:1 with simple, it makes a great passionfruit syrup that I have been using in equivalent proportions to what is listed in the Grog Log and Intoxica. I prefer a dryer drink, and this mixture is fantastic. Have you ventured into the frozen foods to check to see if they carry these? If they do, you will also find coconut, tamarind, pineapple, peach, blackberry, guanabana........

I made some damson gin last year for Christmas, and when I fist tasted it after about a month of infusion, it was like a mixture of Robitussin and Dimetapp. Harsh and awful. Aged a couple more months, it mellowed and smoothed out. Now, it is even better, and this coming Christmas, I think it will be fantastic. Not that you will need to wait a year, but it is possible that the fruit flavor just needs a little time to mellow.

I wonder if this statement describes most of the clientele of internet purveyors. I live near enough to Teaism that I can go in and see, smell, touch, and ask about different teas. I can see myself ordering some day, but at my current level of knowledge I'm hesitant to do so.

I enjoy the flavor better at the lower temperature, but I am not a big fan of the astringency. I think I've been spoiled by my bai hao oolong tea.

How fun! Netflix has the old series on streaming video - I can't wait for the perfect accompaniment!

I did everything as before, with the exception of the temperature, so 1.5 minutes.

"Grenade" is French for pomegranate. Or the little thing that explodes and is shaped like a pomegranate.

I tried this one with the hotter water with the same result - the astringency was reduced to the point of near absence with the hotter water in the first brewing . The nuance of the flavor was still there, and I would go as far as saying that the tannins masked it a bit at the lower temperature. I did a quick Google search on tannic acid and heat, but found mainly unrelated articles. I'm not sure what the mechanism is. Edited to add - I just read that it is the catechins, not tannins, that make tea astringent. Searching for the combination of terms above with "catechin" replacing "tannic acid", I found a few references from herbalists that they cook their decoctions over low heat to prevent destruction of these compounds. Other references indicate they are the most healthful compunds, so I guess I ruined the beneficial properties of my last cup. I may have time later to do a better search.

The other teas I've tried are a temple of heaven gunpowder green that I use in iced tea mixed with herbal teas, and a Korean green tea that has the roasted barley in it. Both are less than a couple of months old. I haven't done the Kukicha at the higher temperature - I didn't want to "ruin" it. I'll give it a try with the last brew just to see what happens.

I have a general question about the 175 degree temperature for brewing this tea. I have always brewed green teas at about 190 degrees for reasons that escape me. I must have read somewhere that this is the "correct" temperature. I have now been trying the two other green teas I have at 175 degrees, and I get more astringency coming out than before at the higher temperature. Does hotter water destroy this flavor? (Is it the tannin?)

Second infusion: 175 degree water for 1.5 minutes. The color is a clear, light amber with a slightly green tint. The funkiness is gone, and there is very little astringency. Now I can taste, or better taste, the depth of flavor at the edge of this tea. I'm now pretty sure that is the umami. There is also an increase in sweetness. I enjoyed this cup more than the first.

I brewed 3.5 g in 175 degree filtered water for 1.5 minutes and poured it into a preheated cup. For the brewing vessel, I used a French press that has only been used to make tea. The color is a pretty, cloudy green. I catch hay on the aroma and something else that I can’t place – a slight funk. Maybe this is the umami discussed above? I have tried several Chinese green teas, but not Japanese. So I'm going to characterize this as a medium-bodied green taste with some astringency, but also some sweetness. The second brew is going in my travel mug in a few minutes and I'll contemplate that one in traffic.

Both evenings since I received it, I've thought of the tea too late for me to drink caffeine. I put a post-it note on the fridge to remind me tomorrow morning. I'll try the traditional steeping first.

I got my sample today. Thank you Richard and The Cultured Cup! It's perfect tea weather too, cool and rainy. Now I just need someone to give me specific instructions on how to brew it. I've got the instant thermometer ready to go for the water, so now I just need to know about the brew time. How does one achieve a five-second brew? It sounds above like Hiroyuki is brewing in the drinking vessel (?) Is that with an infuser? Or can you brew in a pot and pour off the tea?

I'm making it through the afternoon slump with a cup of Ceylon 1 Organic, Single Estate, Loose Leaf Earl Grey. The label also indicates it is fair trade, and there's a little sticker on it that says "great taste gold '08." This tea was a gift, and a lovely one, as I am enjoying it very much as an afternoon pick-me-up. The bergamot flavor and fragrance are nice and strong. Edited because I can't make the subject and verb agree.

It's probably too early in the season, but I like to add it to preserves while they cook. It imparts a slightly acidic component that brightens the flavor and cuts the sweetness a bit. It is particularly nice with peaches. And if your plants are like mine, even if it goes into the compost, there will be plenty again in a week or so.

The annoying one-foot built-out waste of space above the cabinets. I originally thought it must contain venting, but it does not. So, why not cabinets to the ceiling? Why not empty space so I could do something with it? No, we must wall it off so that it can't be used at all.

As someone interested in teas who has been following this thread, I'm glad to read this second review. The barnyard descriptions above made me much less likely to try a pu-erh. Admittedly, I probably miss out on some wonderful things due to such biases. Thank you to everyone for the reviews.

I'm not sure - isn't Swiss meringue cooked to a certain temp then whipped while cooling? Seven minute is cooked over simmering water for the whole seven minutes, and then you put it directly on the cake with no cooling time.