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eGullet Society staff emeritus
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    Philadelphia area

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  1. Getting a kindle edition of Joy was too tempting to resist. Is the current edition any good?
  2. Yeah... my experience is based in making water kefir in the thing, not coffee... I'm purposely growing biological stuff, so getting the film off the screen is where the peroxide helps me...
  3. Wouldn't a soak in peroxide bubble out the junk you want to clean out of the press screen? Use coffee oil remover first like Urnex or Joe Glow... then any organic junk left over would get bubbled out by peroxide, no? I use a french press to ferment water kefir, so when organic slime turns up in the screen, a soak in H2O2 seems to do the trick for that purpose.
  4. French presses are about the aesthetics of the press... they look really spiffy served to the table. They introduce customer interactivity... you get left to press the plunger yourself when you feel like it. They don't require expensive grinders to work right... a French Press will do OK brewing the output of a whirly blade grinder.
  5. I'll third the motion and suggest there's no need to insert a disclaimer in every post. Amazon pricing is hit or miss sometimes dependent on which browser you're using (and what cookies are set and visible). No need to explain that to everybody every time.
  6. Hmmm... will see if I can make it work this year.
  7. cdh

    Tea Shopping

    Oh, and on the jasmine front, I've enjoyed this stuff: https://www.ebay.com/itm/Chinese-Jasmine-Flower-Tea-Jade-Ring-Girl-China-Green-Tea/202648615304?hash=item2f2ecc7988:m:mHAja09PVISsRB88vb7mVZg
  8. Boost your water up to 200 and the apricot will pop in the 5th to 9th infusions, or at least that was my experience.
  9. cdh

    Tea Shopping

    I've been rolling the dice with tea direct from China from aliexpress, dhgate and ebay... don't have a specific US based vendor I recommend. e.g. Ran across this the other day and am resisting the urge to buy it: https://www.ebay.com/itm/Supreme-An-Xi-Ben-Shan-Se-Zhong-Oolong-Tea/302819616070?_trkparms=aid%3D111001%26algo%3DREC.SEED%26ao%3D1%26asc%3D20160908105057%26meid%3D5c0eda5cc3c24464ac6afcd9a83b7402%26pid%3D100675%26rk%3D5%26rkt%3D15%26mehot%3Dnone%26sd%3D222711322384%26itm%3D302819616070%26pmt%3D1%26noa%3D1%26pg%3D2380057&_trksid=p2380057.c100675.m4236&_trkparms=pageci%3A9ba5c804-5665-11ea-a0de-74dbd180348e|parentrq%3A7330218b1700a4e922b1d8ebfffbb3fc|iid%3A1
  10. You've hit the fruity middle steeps. It keeps on going and going. On the Mei Leaf front, I've never done the boil the white tea leaves at the end thing that he advocates. I might have to try that after about infusion 15.
  11. I'm starting a session today. 5.7g of the little bits that have collected on the wrapper when I dug chunks out of the cake went into my good-enough gaiwan which is around 100ml. Water is at 185F. Did an initial rinse. 20 second initial steep. Slightly floral aromatics, rich woodsy flavor, long aftertaste. Some dried fruit is coming out after infusion 2, also about 20 seconds. Infusions 3 and 4 were 30ish seconds. Body is filling out and it is getting a nice thick mouthfeel and long aftertaste. Woodsiness is abating and fruitiness is coming out more.
  12. Yup. He's informative but loquacious. And always subtly selling his own picks... but that's easy to filter out. He's a font of good info.
  13. For a bit of preparatory info, here's a fun video about white tea: That channel is a fun tea rabbit hole to jump down and learn about tea from the perspective of a Swiss/Chinese London tea shop owner.
  14. Ha. Wasn't the tea kettle... was the circuit breaker... the espresso machine, the microwave and the teapot all pulling current at the same time seems to trip it. A trip to the basement has sorted it out.
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