Richard Kilgore
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Posts posted by Richard Kilgore
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Finally picked up a 500 ml ISI, and am looking for things to do with it as a home cook (not that the discussion should be limited to home cooking applications). Beyond the five mixtures suggested in the booklet that came with it, what have you tried that works out well? Any other general advice, applications or ideas will be appreciated.
Over in the infusions thread, we're discussing using nitrogen cavitation with the ISI whipper to do (near) instant infusions.
Richard, I know you're really into tea. Matt Kayahara said he did a tea infusion this way. I'm keen to hear your thoughts on that.
Thanks, Kent. I'll check it out.
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Nice selection of teas, WC.
Several infusions of the Kabusecha featured in the Japanese Shincha Tea Tasting & Discussion. Really enjoying this brewed with a higher leaf:water ratio.
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The Kabusecha, which is in between a sencha and a gyokuro, has worked well for my tastes brewed in a Japanese ho-bin or kyusu at a range of leaf:water ratios, from .75g/ounce to 1.25g/ounce. Temps from 140f - 149f. A little different each way, but pleasant. I think I enjoy it the most with 1.25g of leaf, but as usual, YMMV.
Thanks to Dan at yuuki-cha.com for providing the two shinchas for this Tea Tasting & Discussion. And to baroness and Wholemeal Crank for participating and writing up such helpful tasting notes.
A new TT&D starts shortly, so check the Coffee & Tea Forum regularly, or subscribe to the forum and you will be among the first to know each time a new TT&D begins with an offer of free teas.
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Well, I loaded up at Tea Source: Ceylon Vithanakanda Estate, Assam Sree Sibbari estate SFTGFOP, and Keemun Yi Ji, a toasty, forest-floor cup that I really, really like a lot.
Have you had a chance to try the other two, Chris?
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A little bit of disruption here, too. The last few days I have started the day with one of several black teas: Keemun Hao Ya B and Assam Konghea Estate, Golden Bud, both from Tea Source; and American Breakfast Tea (a blend of Indonesian and Indian teas) from The Cultured Cup. During the days, shinchas from yuuki-cha.com (saemidori and kabusecha) and Old Plantation Qing Xin Oolong (Taiwanese) from Norbu Tea, as well as a AAA Mao Jian from jingteashop.com have been brewing.
Today a Yunnan Golden Tips from The Cultured Cup started the day, and I have also been brewing additional infusions of the AAA Mao Jian. Not sure what's next.
So, what teas are you all drinking in your part of the world?
Another Tea Tasting & Discussion starts today! If you are subscribed to this Coffee & Tea Forum, you will be among the first to know!
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[Moderator note: The original What Tea Are You Drinking Today? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: What Tea Are You Drinking Today? (Part 2)]
Morning started with the Yi Mei Ren Wulian Mountain Yunnan Blcak Tea from norbutea.com. Brewed in a 300 ml Yixing teapot reserved for Chinese black teas, and a wonderful improvement over brewing this already good tea in a gaiwan. Followed by the Zheng He Bai Mu Dan White Tea from jingteashop.com. Brewed in a different Yixing, this Bai Mu Dan is light and ephemeral.
What teas are you all drinking today? -
The three sets of teas go to...
Shamanjoe
Yajna Patni
baroness
These will be mailed mid-week, so you should receive them late in the week or early next week.
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There is still one set of tea samples still available thanks to the generosity of one eGullet Society member who is a frequent participant in these Tea Tasting & Discussions. This member is deferring to members who are new to the TT&Ds, but will accept the third set if there are no other takers.
The offer for this third set of tea samples for the Iced Tea/Tea Tasting & Discussion will be available only until Saturday at midnight, EDT.
If you are interested in the free samples, please PM me after reviewing the first post in this topic.
The clock is ticking....
Tick.
Tock.
Tick.
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Not familiar with them. What were they like?
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Started the day with the Japanese black tea (yes, black tea) Hime hikari (2009) from yuuki-cha.com. A very smooth black tea.
What's in your cup?
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By and large the difference between the various Mexican hot sauces I have (currently Valentina, Búfala, and Cholula) seems to be which chiles they feature. The spice levels are about the same, and the acidity is similar (though not identical), but the flavor of all three is pretty distinct.
That's my experience, too, Chris. Sometimes it works well to use a little of several sauces made from different chiles to produce a more complex sauce.
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Started the day with a very nice red tea from China brewed gong fu cha style: a Fujian Bai Lin Gong Fu from jingteashop.com. Creamy, floral, chocolate. Wow! I should brew red/black teas gong fu cha more often.
So, what teas are you all drinking today in your part of the world?
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Tick, tock.
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Found it! This is about one mile off 121 in a strip center on the right, perpendicular to the street. Small sign so you'll have to watch carefully for it. They are open Friday and Saturday (and I think Sunday), but closed Monday and Tuesday.
You may have to reassure the woman who owns the place that you are an adventurous eater and will not be upset if you do not care for this type of food. It took me a couple of visits for her to relax and not feel she had to push the safe chicken dish on me. Nice woman, though.
She told me once that she named the cafe Filipiniana in order to make it clear that it's an ethnic restaurant and to discourage others from eating there, for fear people will have a hard time with the Philippine ingredients and flavors. There's only one other Philippine restaurant in the DFW area as far as I know, and it's in Garland.
Filipiniana Bake Shop & Cafe
209 Bedford Rd Ste 120
Bedford, TX 76022
(817) 282-0655
If you go, let us know what you think.
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There is still one set of tea samples still available thanks to the generosity of one eGullet Society member who is a frequent participant in these Tea Tasting & Discussions. This member is deferring to members who are new to the TT&Ds, but will accept the third set if there are no other takers.
The offer for this third set of tea samples for the Iced Tea/Tea Tasting & Discussion will be available only until Saturday at midnight, EDT.
If you are interested in the free samples, please PM me after reviewing the first post in this topic.
The clock is ticking....
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I have known Greg Glancy at Norbu Tea for several years -- a presentation he once gave about a trip through the tea markets and farms of China and Tibet fed my growing interest in learning more about fine teas. Since then he has become a tea friend and we drink tea together and trade teas and tea stories from time to time, as well as indulging in Chinese, Korean or Vietnamese food occasionally. Greg has been a long time supporter of these Tea Tasting & Discussions. He and I spent a few tea drinking sessions selecting this Oolong tea for this Iced Tea TT&D.
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I have been buying quality teas from Bill Waddington's teasource.com for several years, and am pleased that he is continuing to support these Tea Tasting & Discussions by contributing teas. Bill is a prominent figure in the tea world, and here is a brief bio from the Tea Source website.
Bill Waddington is a world recognized authority on specialty tea. He is the founder and president of TeaSource (1996). As such he imports, blends, and wholesales some of the finest specialty teas from around the world.Bill’s mission is to seek out the very best and most unique teas in the world, make them available in the U.S., and help Americans learn to appreciate them.
Bill is a frequent quest on the National Public Radio show, The Splendid Table: hosted by Lynne Rosetto-Kasper.
Bill has also served on the Board of Directors of the American Premium Tea Institute, was Chairman of the 2004 Specialty Tea Institute Symposium, and was the keynote speaker at the China International Tea Expo, Beijing, China Oct. 2005.
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A nice pot of teasource's Castle Estate Darjeeling, Wiry this morning.
What teas are you all drinking in your part of the world this week?
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As I have mentioned in other topics, I have known Kyle Stewart, co-owner of The Cultured Cup, for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. For the past four years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. And I have reciprocated by doing presentations on Yixing tea pots and on Japanese Wabi-Sabi style teaware for the T-Bar Club.
Kyle completed his three years of training with the Speciality Tea Institute last year to become the first Certified Tea Specialist in Texas and one of only 32 in the world. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's York Street restaurant and a shared interest in Asian food.
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Yesterday morning, the Castleton Estate Darjeeling, Wiry (2nd Flush)from teasource.com. Last night, a very nice pot of the PMD from The Cultured Cup that was featured in the recent White Tea TT&D.
Spring 2010 Yi Mei Ren Wuliang Mountain Black Tea from Norbu Tea in my morning cup today. Brewed in a gaiwan, but I need to try it soon with a Yixing dedicated to Chinese black teas. And now sipping the mild nutty, roasty 2010 Organic Kagoshima Asatsuyu Shincha.
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Hi _john. Just keep in mind that whatever suggested brewing directions used, it's just a starting place. You can adjust any of the variables to suit your taste: time, temp or leaf:water ratio. It's frequently amazing what a difference relatively minor tweaking can make.
Please let us know how the brewing guidelines work out for you.
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In Bedford there is a Philippine restaurant, joiei. A simple place in a strip. I have eaten there several times and have enjoyed it.
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I'll keep the offer open for the rest of the week: three free teas for this Iced Tea/Tea Tasting & Discussion. Only one set remaining. Please review the fist post and PM me now if you are interested.
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It was the Ceylon Lumbini Estate, FBOP from teasource.com in my cup this morning.
What teas are you all drinking this week in your part of the world?
BTW, there is one free set of three teas for the new Iced Tea/Tea Tasting & Discussion left, so PM me if you are interested.
Tea Tasting: 3 Teas for Iced or Cold-Brewed Tea
in Coffee & Tea
Posted
Iced Tea brewing suggestions for these three teas are fairly straightforward.
For iced tea brew the whole 10g of a tea in about 6 ounces of water for the following times and temps. Then let cool to room temp, add ice, and enjoy.
Classic Black Iced Tea from Tea Source: boiling water for 5 - 7 minutes.
Ying Yang (green & black blend with added flavors) from The Cultured Cup: 195f for 5 minutes.
Bai Yun Oolong - Fall 2009 - from Norbu Tea: 195f for 5 minutes.
Please taste before adding anything else (sweetner, lemon or lime).
If you are comfortable with cold-brewing, use your usual method.
Do let us know the details of your brewing technique: hot water brewing vs cold-brewing, what kind of water (faucet, bottled, filtered - how?), brewing device (teapot, infuser cup, mason jar, etc.), temperature, time.
These teas are very different, one from another, so this is not a competition. The important thing here is to describe whatever each tea tastes like to you. Especially without any additions such as sweetner or citrus, but if you also add something after tasting the tea straight, do let us know what the additions were and how they changed the taste for you.
Have fun!