Richard Kilgore
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Posts posted by Richard Kilgore
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A friend asked me for recommendations for poultry shears for use on game birds as well as chicken. I think he will not be pleased over the long haul with anything much less than something like the heavy duty Wustof stainless steel model that runs about $70. Does anyone have any alternative shears to recommend? Any ones to avoid?
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I'm bumping this up because I am curious about what you all have been doing with teas in cocktails over the past 18 months.
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Thanks to you, Richard, and Greg at Norbu tea, the Dian Hong Yunnan black tea is a regular part of my life.
You're welcome, Chris. I have been drinking this Dian Hong for about three years and it's my favorite Yunnan red/black tea so far.
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Yesterday also had the matcha prepared in a chawan, of course, and the Organic Uji Tokusen Sencha, both from yuuki-cha.com. I am enjoying learning to brew this subtle sencha.
Today I pulled out a Dan Cong Oolong from jingteashop.com - a Feng Huang Shi Gu Ping that I got last year. A really enjoyable Dan Cong brewed gong fu cha. I'll post more on this in the Oolong topic.
I have continued with infusions of the Feng Huang Shi Gu Ping Oolong throughout the day. It still has some to give, but I switched to a Spring 2005 Shui Xian from Hou De, brewed gong fu cha in a Yixing also. I am not sure whether this Shui Xian is simply getting so much better with age, or if it's a matter of a better match with a specific Yixing, but the smokiness is tamed and the fruitiness comes through with a medium-rich mouthfeel.
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Please do tell us more about the Suzhou teahouses and the teas you explore over the next year, Erin.
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Yesterday also had the matcha prepared in a chawan, of course, and the Organic Uji Tokusen Sencha, both from yuuki-cha.com. I am enjoying learning to brew this subtle sencha.
Today I pulled out a Dan Cong Oolong from jingteashop.com - a Feng Huang Shi Gu Ping that I got last year. A really enjoyable Dan Cong brewed gong fu cha. I'll post more on this in the Oolong topic.
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Good suggestions. I very much like York Street and would add Tei-An for Japanese in the Arts District. Just order one of the two Chef's Table options and let them feed you.
Also Manny's Alta Cocina in Ft. Worth, based on reviews and reports here, though I have not been.
I really suggest forgetting barbecue. You have so many better, more interesting options.
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I don't know any tea merchant who sells it by the well-sealed ounce. It's usually 50 or 100 g packages. Do let us know how it goes if you try vacuum sealing it.
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We have been exploring many teas from all parts of the world this year in the eG Forums. What new teas have you discovered and what are your favorites?
For me the biggest surprise has been the Japanese leaf green teas as well as powdered matcha. Although I have been drinking sencha for a few years, I had planned to start exploring Japanese teas more seriously in 2010. But the Tea Tastings & Discussions featuring Japanese teas from The Cultured Cup spurred me to jump in sooner. The gyokuros and matcha have been a revelation.
There is more, since I have been exploring far and wide, but I'll hold some for a later post.
So what were your best tea discoveries in 2009?
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How long ago did you open it, WmC?
Gyokuro and Sencha should be consumed as quickly as possible. I shoot for 30 days or less. It probably varies from one specific tea to another, but I can usually tell a difference between the day I open one and a week later because the first day is intoxicatingly good. A week later is still great. I think the deterioration after a month is quite noticeable.
I have not tried to track the elements as these age, but I'll pay more attention in the future. The sweetness, however, does decay.
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Update on the gritty ground flax seed problem. I discovered that Bob's Red Mill makes at least two versions of this. The Golden Flax Seed and regular old Flax Seed. The Golden is more expensive and not ground as fine. The first bag I picked up was the Golden and a few days ago opened a regular. The regular does not need any extra grinding to blend thoroughly with no detectable grit.
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I received an order from Tea Source yesterday and this morning opened the package of Ceylon Vithanakanda FOP. Brewed in an English Brown Betty for 2 minutes and 4 minutes. More on this less expensive alternative to the Ceylon Vithanakanda Extra Special to come in the Un-flavored Black Tea topic.
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I have brewed this Matcha Iri Genmaicha several times and find that what seem like small adjustments can shift the balance between the roasted rice and the sencha leaf and matcha powder in interesting ways. It's worth playing with. To my taste buds I have not found any "bitterness" during any of the brewing sessions. A mild astringency, yes; bitterness, no. Along with a little sweetness. In general this tea has been richer and less toasty than other matcha genmaichas I have tried.
This evening I brewed it 8 g/ 150 ml at 175 F for one minute for two infusions, and liked the second one best. The leaves had opened up nicely for the second infusion and I assume that's what made the difference.
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First today it's a Mariage Freres Queen Victoria Darjeeling - second flush from The Cultured Cup. The package says to brew it for 4 - 5 minutes, but my first infusion is 2 minutes and the second four minutes.
So what's in your tea pot/cup/thermos/whatever today?
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Is it just me or does this tea offer a rounder, fuller mouthfeel than the Alishans from Norbu even though the Alishans flavor elements are a little bolder?
I think that's a pretty good comparison, Chris.
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This evening brewing a new Organic Uji Tokusen Sencha from yuuki-cha.com. I'll post more in the Japanese Green Tea topic after trying it a couple of times.
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This morning it's a fine Puttabong Estate Darjeeling - first flush, from The Cultured Cup.
So what teas are you all drinking in your part of the world?
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An early present to myself was a Vita-Prep 3 from Vita-Mix for processing concrete blocks, smoothies, sauces and soups.
To be delivered in January, a 12 qt Kuhn Rikon pressure cooker for stock making and canning especially.
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I am curious as to whether grocry stores are any better about hygiene in your part of the world than they were when this topic was started in 2003?
Where I live Wal-Mart is probably the only one that does not have anti-bacterial wipes at the entrance so you can wipe down your cart. Most also have plastic bags and paper towels at the case for poultry and meat. One now has hand-sanitizer at the entrance.
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Brewed a Ceylon Vithanakanda Estate, Extra Special from Tea Source this morning. More on this favorite Ceylon in the Unflavored Black Tea topic.
Also finished off the last of the package of a smooth Organic Kumamoto Sencha Yabe Supreme from yuuki-cha.com. This is one I would order again. But I have a different organic sencha from yuuki-cha that I have not yet opened that will come first.
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For some time now I have been drinking a Ceylon Vithanakanda Estate, Extra Special that I got from Tea Source a few months ago. With the first cup it was clear to me this is the best Ceylon I have ever tasted, not that I have tasted dozens, but.... When I decided to order a larger amount, they were out! Repeat lesson #1 for me: if you find a tea you really, really like - order more right away because you are not going to be the only one who likes it.
They replaced it with a lower grade Vithanakanda Estate, and then just this week got in another Ceylon Vithanakanda Estate, Extra Special that they tell me is not exactly the same as the one I first ordered, but very similar. Repeat lesson #2: if you find a tea you really, really like - order more right away because the next version of it may be different - leaves picked on a different day, leaves processed slightly differently, or stored differently or who knows what.
I did go ahead today and order 4 ounces of the new Ceylon Vithanakanda Estate, Extra Special and two ounces of the less expensive Ceylon Vithanakanda Estate, FOP in order to taste the differences between them. Here's a link to their Ceylon teas. I'll post about these two after I have had a chance to brew them a few times.
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Dan at yuuki-cha.com mentioned to me that he has been brewing this at the lower end with 8 g of leaf, rather than 10 g, and that works well for his taste buds. YMMV, as always.
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Now brewing the current Sencha Select from The Cultured Cup. Brewed in a Banko kyusu. The grassy-vegetal aroma when the dry leaf hits the warmed kyusu is wonderfully intoxicating. Sweet with little or no astringency.
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Add my daily matcha to the day's teas.
So what teas are you all drinking in your part of the eG world?
What Tea Are You Drinking Today? (Part 2)
in Coffee & Tea
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Starting the day with an Assam in my recent order from Tea Source: an Assam Konghea Estate, Golden Bud. A little different than other Assams I have had; I like it a lot. I'll post more on this after brewing it a couple of times.