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    Chapel Hill, NC
  1. Here is a recent piece on NPR's site by Allison Aubrey, "Tea-Infused Sweets: Chocolate + Jasmine Tea is a Match Made in Heaven." Maybe there's another thread on this, but perhaps people could share their tea-related food creations.
  2. 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.
  3. To Wholemeal Crank and anyone else - what does "new style" mean?
  4. Interesting idea, Joe. I happy to have some Sleepytime in the house. Unfortunately I don't have Scotch, but I do have some bourbon whiskey, as well as some rum. I think I'll start experimenting with some nighttime mixtures!
  5. Inspired by an exchange between Naftal and Hassouni in the winter tea thread, I thought I'd ask something different but possibly related: what coffee or tea mixtures do people make that they are either embarrassed to admit, or that they find delightfully disgusting or painful? This could be anything from plain old "I drink Folgers black every day!" to an exotic but grotesque mixed drink. I'll start: I'm about to drink my favorite disgusting infusion, Ku Ding, with a cheap bourbon whiskey, Fighting Cock. Interestingly, in my experience the aftertaste of Ku Ding easily outlasts - by a lot - hard liquor. My first experience in this genre was leaving several "nails" of Ku Ding in a bottle of Smirnoff for several days. The experience was roughly this: upon drinking, one is immediately hit with the familiar feeling of drinking Vodka, but then the extreme bitterness of the Ku Ding emerges and permeates the entire gustatory system. (Note: you may remember me from the "butter coffee" thread. Some posters reacted in horror to the idea, so I suppose that would count here as well!)
  6. Hi Duvel. This may be a stupid question, but how hot should the wine be? I have never had hot red wine in a beverage before!
  7. 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.
  8. Hi everyone. Thanks for having some discussion on this. I thought I would return to say that recently I went to an Ethiopian restaurant in Chapel Hill, Queen of Sheba, and was surprised to find coffee with butter on their menu - "Ethiopian coffee with purified butter." There is a reference to this practice on Wikipedia, here (people add sugar to their coffee, or in the countryside, sometimes salt and/or traditional butter (see niter kibbeh)"), although oddly the source for that claim doesn't contain any mention of butter coffee, as far as I can tell.... I should say, it was quite sweet and delicious. The butter coffee recipe I've been using does not involve any sugar. Has anyone had "Ethiopian coffee" with butter before?
  9. Very interesting, Hassouni. Thanks for the link to the thread! - and I do prefer my teas nuclear strong!
  10. I was very confused by this. In one of the polling results the UK gets like 40 something percent of the vote, so obviously bias in the Guardian's readership is part of the explanation. But I was also thinking about whether, at least in the case of China, the authors are thinking of China as the origin of tea and are interested instead in what various cultures do with the tea. But who knows.
  11. Interesting discussion in The Guardian, here. There is also a huge amount of reader-contributed material here.
  12. Thanks Naftal. One of the things I'm interested in is what variations people have made on this sort of recipe. The company of course recommends all sorts of special products - grass fed butter, MCT oil, and the company's own coffee. But this can be prohibitively expensive, and is in some cases of dubious health value (relative to ingredients one might get at a standard grocery store).
  13. What do people here think of the "bulletproof coffee" fad, or just butter coffee in general? Here is a company that promotes it, and here is a random discussion on the Interwebz, plus this piece from Fox News. The basic idea is mixing butter and/or something like coconut oil with coffee. Obviously there is also a tradition of mixing butter and tea, but until recently I never heard of the coffee variation (or abomination?). But I've had trouble finding any... let's say, unbiased discussions of its effectiveness, health value, etc.
  14. Right now, I should say, I'm drinking some Milk Oolong from Goldfish Tea in Royal Oak, MI! It's one of my favorite teas.
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