Naftal

Do you mean this one? Like most political prognostication, it's still the 21st-century version of reading entrails (from humanely raised animals, of course) and tea leaves (fair trade and organic). ← Hello-Yes, thank you.This is the piece I meant ,I did not know how to creat a link to the NYT site.

Hello-Has anyone seen the Dec. 23 New York Times article on this topic?

Hello- Recently, I had some "cloud and mist" (sounds so much better that "cloud and fog"). I liked it, it tasted like a lighter version of my usual Dragon Well A.

interesting point. Some of my most-re-steepable teas are the most highly compressed, but some of the straight white teas which are nearly flat before steeping also do well. It makes sense to me that many teas don't give everything on the first steeping. What I am very curious about, however, is whether there is a significant difference between tea steeped multiple times and tea steeped once for longer but with a larger volume of water--e.g., one teaspoon of tea steeped 4 times with 6 oz of water for 1 minute each vs one teaspoon of tea steeped 4 minutes with 24 oz of water Do the multiple infusions have some additional agitating effect that helps to get more good flavor out of the leaves, or is the tradition of multiple infusions simply a practical way to make use of smaller vessels for brewing? ← Hello-Obviously, I can only speak from my own experience/opinions... I have noticed that the 2nd, 3rd,4th steepings actually taste different from one another. I enjoy comparing these differences.In my opinion, it is not a matter of more flavor, but of different flavors.A small pot allows one to finish one steep quickly and go on to the next. But, if I am brewing a tea that does not change much from one steeping to the next(or one in which the change is undesirable), I will get a bigger pot and use more tea and more water. I always brew pu'er in small pots (for multiple steepings), but I will brew a large pot of my rose-scented tea for long term enjoyment of its rosey goodness. Does this make any sense?

Hello- This is a very interesting topic. I am sorry if my comments appear vague...I think my interest stems from my general interest in Chinese culture/philosophy.IMO It is difficult to study any aspect of traditional chinese culture without finding tea somewhere.The school that taught me Tai Chi Chuan had a "tea-room" on-site. The two sources that Taoism and Confuciusism share in common are the "I-Ching" and the tea house. I am not Chinese, so I cannot say that my thesis is 100% true. This is just an observation.It is not my desire to insult anyone by oversimplifying things.

Hello- My favorite place- goldfish tea-opened in February. IMHO that is the only reason it did not make the list.

Hello- I am of the "wing it" school. Though, I recently started using two egg-timers to time the process. I use the second timer to add time over 3 min. . Does anyone use the fish-eyes/string of pearls method for getting the temperature right? When bubbles (fish eyes) start forming the water is right for whites and greens, when the bubbles begin to rise in a single line(string of pearls) the water is right for oolongs. And a rolling boil is used for blacks. Has anyone used this method?

Hello-I know no one asked, but...One reason Tea can be resteeped is because most tea leaves are rolled.With each steeping, they unroll a little more.I know there are other reasons too, like the fact that all the oils and other goodies just don't come out after one steeping, but I thought this was interesting.

Hello-The teahouse I frequent got a special gift from their buyer in China. Don't laugh, it is called Milk Oolong. It has no milk in it, but it does taste as if it did. I had a pot,and the straight brew did indeed have a rice milky-sweet taste that was wonderful!

Hello-Regarding the tea cup you got from the asian grocery:1) I have a gaiwan of the same 2)Did you know that the thinner parts were created when rice grains, placed around the cup, were burned off during firing?

Hello-For me, the amount of time I have dictates the method I use. If I have time to drink it, I will brew a traditonal chinese or japanese tea. If I am short on time, I will use a mug with an infuser.

I just finished the first steeping of a young pu'er. Life is good

Hello-Realizing that this is a very subjective subject, here are my thoughts:1)whenever possible, it is best to stick to the water temp. rules, 1a-When it is not possible to stick to water temp. rules, increase steeping times, 1b-Continue to increase steeping times -on the first and subsequent cups-until you get a brew that you like, 1c-follow Richard's advice, 2)It should be easy to get a good cup of TGY, 3)let us know how things turn out.

Hello- I drink different teas different ways . I drink Chinese and Japanese teas straight. But, I drink teas from India and Ceylon with milk. I love Earl Grey with milk.

Hello- I usually drink a green tea in the evening. Recently, it has been Dragon Well. But, I too like Sencha at night.

Yes indeed! The spiced teas always call for milk and sugar - actually it all goes back to the "Railway Chai" once a staple in India, perhaps it still is. ← Hello-I always drink Indian teas with milk.

Hello-I had a pu'er, a 2006-07 Beencha that was really nice, I also had an older Beencha.

Do you have a favorite tea when you go here?

I think what you have identified is the difference between a Western-style tea room and an Asian-style tea house. For the latter, the tea is the thing. ← Hello- Richard, I think you are on to something. I agree with you, in Asian-style tea houses the taste and presentation of the tea is the most important thing. Food is secondary,good but secondary. My prefered tea house-open since February, and so it had no chance to get on that list-is a traditional Chinese tea house.They serve a real gong fu cha. But the points I wanted to make about their food are: 1)they have a chef who makes amazing salads and other remarkable delights which are displayed at the front counter 2)he works there part-time and, so I do not forget,3) real,quality cookies,too.

Update- in the Oct. 23-29 issue of the Detroit Jewish News they mentioned:" such perennial favorites as the casual and comfortable-and completely non-smoking-Diamond Jim Brady's...or the slighly more sophisticated but no less friendly in terms of atmosphere Steve & Rocky's".

update-The current special at the China Cafe is an amazing Cantonese-style surf and turf. The lobster tails and the steak are cooked in wonderful oriental sauces. It comes with rice and their amazing house salad, not bad for $20+tax.

Hello-My two personal rules regarding water:I never use distilled water. And (if possible) I don't reboil the same water. I am very flexable on this second rule.If I am making only one cup at a time, I may reboil the water.This is especially true if I am making black tea. I am sorry for getting OT. I guess I should just say that IMHO any water that is not distilled is fine with me.

Hello-My favorite flavored black teas are rose flavored. My local Chinese market sells an 8 oz. box of a loose variety that I like a lot. I cannot tell what brand it is.I have seen similar teas labeled "rose pouchong".

Hello- My favorite Chinese market has an amazing 8 year-old pu'er. They buy it in bulk and you can buy the exact amount that you want.I was not able to find this tea on the website,but I have very limited computer skills.

Hello- The family that owns the Chinese Tea House I frequent import their teas directly from China.They ship their teas all over. Contact them here.Lately, I have been drinking "4 Seasons of Spring Oolong" and "Honey Phoenix Oolong".