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  1. The Cultured Cup is providing 10 mg samples for another Tea Tasting Discussion. This time a tea blend they have developed for iced tea. Their Yin Yang blend incudes Japanese green tea, Chinese black tea, orange, pineapple, safflower & strawberries. The Cultured Cup has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Friday, August 14th to those who ha
  2. Allright, so I'm engaged in a couple of topics where teas are being tasted...click and click. In a fantastic gesture of both his time and expense, Richard Kilgore, one of our volunteer managers, has been acquiring and sending out samples of various high-end teas to members who respond (like I did) with the promise that they'll taste the teas and report back. The way these fancy teas are brewed requires a fair amount of work as well as a fair amount of equipment. Take a look at Richard's topic Show Us Your Teaware, and you'll see what I mean. No doubt tea can be brewed on a shoestring, as ca
  3. Bill Waddington at Tea Source has contributed an Okayati Estate Darjeeling 1st Flush for this Tea Tasting discussion. He provided 10 gram samples for me and three more eG Society members. Each sample is enough to make about four cups of first infusion tea. The three free samples are available to members who 1) will do at least two brewing sessions from the sample, 2) will report on their experience and participate in the discussion, and 3) who have previously posted at least ten (10) substantive posts (questions, answers, comments that add to discussions) in the Coffee and Tea forum. Preferenc
  4. In another topic, v. gautam posted an aside reagarding stevia. Anyone else have this experience?
  5. eG Society member Greg Glancy at Norbutea.com is contributing 10 gram samples of a new Taiwan Alishan High Mountain Oolong from the recent spring harvest 2009. Greg has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting and discussion. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Friday, July 31st to those who have not participated in the last two tastings. Preference will also be given to those who w
  6. Are there any decent quality loose (or a good quality bagged) tea with added caffeine? I'm a fan of (should I admit this here? I'm new to this section of eGullet...) Celestial Seasons Fast Lane and Morning Thunder black teas. I like tea better than coffee, and I like the more subtle energy boost. I like the Fast Lane, but I'd like something better quality, something I can get loose, or just other options in general. Are there any good ones? What would you recommend?
  7. This Tea Tasting Discussion features an Indian black tea, a Nilgiri, Glendale Estate, Handmade. Bill Waddington at teasource.com is providing free 10 gram samples for me and three more eG Society members. Each sample is enough to make about four cups of first infusion tea. This is an impressive tea I first ordered last year from Tea Source. I have since ordered more, unusual for me since I typically prefer to explore many teas, an ounce at a time. Here is some background information from the Teasource site: The three free samples are available to members who 1) will do at least two brewing se
  8. I had a recent impromptu trip to San Francisco for the weekend and found myself eating breakfast in a rather nice cafe. Great pastries, and a selection of the most frou frou fruity teas I have ever seen. The closest to a tea I would want for breakfast was the earl grey. They made it to my surprise from water from the steamer on the espresso machine.... what a brilliant idea! the water was hot enough! Much more than when it is made with water from the coffee machine which is just too cold. I found myself really enjoying it. IT was a great earl Grey, with the black tea strong enough to shine thr
  9. eG Society member Kyle Stewart at The Cultured Cup is contributing three Japanese green teas for tastings here in the Coffee & Tea forum. This, the second one, is a Houjicha Select. Kyle has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Wednesday, June 24th to those who have not yet participated in any of the last three tastings. As always, everyone
  10. SO, I'm a little uninspired...I need to do a tasting tomorrow morning, pairing different styles/blends/roasts of coffee (which, exactly, will be a surprise to me) with different liquors/liqueurs for interesting/unusual/exciting taste sensations and all that. Everyone knows the basics, but I'm working with a very well-stocked bar, and they're expecting new and unusual combinations. What are your favorite/most interesting coffee-liquor combinations or cocktails?
  11. The next Tea Tasting Discussion features an Indian black tea, an Assam Sree Sibari Estate . Bill Waddington at teasource.com is providing free 10 gram samples for three eG Society members and me. Each sample is enough to make about four cups of first infusion tea. I thought of Tea Source for a Tea Tasting Discussion due to two stunning Indian teas I ordered last year. Here is some background information from the Teasource site: The tasting is open to all members who have posted at least ten (10) substantive posts in the Coffee and Tea forum, and preference will be given until midnight (EDST)
  12. eG Society member Kyle Stewart at The Cultured Cup is contributing three Japanese green teas for tastings here in the Coffee & Tea forum. The first is a Kukicha Fukamushi. In the interest of having tasting discussions about more teas this year while holding down my cost of shipping samples, I am now asking participating tea merchants to supply samples for three members plus me. So Kyle has provided three samples of 10 grams each that I will mail to the three eG Society members participating in this tasting. While the tasting is open to all members who have posted at least five substantive
  13. I took a fantastic cupping class today at Intelligentsia's Training Lab. Our small group was led by Daniel and David - two incredibly knowledgeable and passionate coffee guys. Learned how to taste coffee and evaluate and appreciate their various properties. I had a minimal amount of knowledge going in (pretty much amounting to "I like coffee"), and in an hour and a half my eyes have been opened. It seems I have quite a bit to learn. My upcoming trip to Seattle should help my education. They offer a variety of classes on tasting, cupping, brewing, pairings. Highly, highly recommend if you
  14. This is the third tea tasting of 2009 thanks to eGullet Society member Greg Glancy of Norbutea.com. This time around we will be tasting and discussing a 2008 shu (ripe) pu-erh, a classic 7572 recipe from Menghai Tea Factory in China. The samples were taken from a 357 gram beeng. Greg has provided five samples of 10 grams each that I will mail to the five eG Society members participating in this tasting. While the tasting is open to all members who have posted at least five substantive posts in the Coffee and Tea forum, preference will be given until midnight next Tuesday to those who did not p
  15. Another matter to keep in mind when tea shopping: 4 ounces of loose tea will brew 40 to 50 cups on average (this is Western style, one infusion). Do the math; tea can cost considerably MORE per pound than coffee, but less per cup! From the TeaSource.com website: "Tea is the most affordable luxury in the world. But at first glance it may seem expensive. A tea that costs $100.00 per pound only costs 50 cents per cup when brewed. A pound of tea will typically yield 200 cups (vs. 40-50 cups from a pound of coffee). Also, many of the teas in our collection will yield as many as 4-6 infusions from t
  16. I am an everyday tea drinker. I came to the US 20 years ago, and gave up tea for coffeefor many years because it was too hard to find tea that didn't taste like vegetable water. My budget is basically very very low. I am laid off at the moment and trying to keep costs down. But here is what i drink, and my strategy for maximum tea, minimum budget. from the Indian Store: Brook Bond ( I think) Green Label. Green Label is Darjeeling. No flushes mentioned, but as long as it is made properly, makes a great cup of tea, for my taste. Tetley Massala Chai bags, decent but not fabulous. For real mas
  17. Any favorite books that give an overall education of coffee?
  18. Every Sunday my family "volunteers" to make coffee for our community for 50 to 350+ people. We use those old fashioned electric coffee pots that take forever to brew 90-100 cups and clean-up is a real pain you know where. We are considering modernizing, installing a built in restaurant type coffee machine system that would produce large quantities of coffee in minimum of time. If you use an efficient coffee system you can recommend, would you, please share the information. Thanks in advance.
  19. I know I am not the only one who has a favorite coffee cup or who has accumulated a few for a variety of reasons. So show us your coffee cups. One or a hundred. (I am truly afraid that someone out there has a collection of 1,000 in their garage.) I'll take some pics and post some of mine in a few days.
  20. Moderator's Note: There have been other topics about home coffee brewers, which have been merged and closed. To review those posts, please click here. After 8-9 years of every day service, our Cuisinart coffeemaker is not likely to last too much longer. I have not been able to find a source to replace just the one broken part, and my limited repair skills are exhausted. We have a good espresso machine, and I am not too sure about the single cup thing-ies -- so I need something like this: a standalone electric, with an advance set timer that can make 5-6 decent mugs of coffee in the wee hour
  21. This is the second tea tasting of 2009 thanks to eGullet Society member Greg Glancy of Norbutea.com. This time we will be tasting and discussing an Imperial Dian Hong -- a Chinese red tea. Greg has provided five samples of 10 grams each that I will mail to the five eG Society members participating in this tasting. While the tasting is open to all members who have posted at least five substantive posts in the Coffee and Tea forum, preference will be given until midnight next Monday to those who did not participate in the last tasting of TGY Oolong. Please PM me if you would like to participate
  22. Since the tea people have been posting interesting shots of their wares, I though it would be interesting to see what everyone is using for coffee. Should be an interesting contrast, since I expect coffee brewing setups to be more industrial and high tech whereas tea brewing setups tend to lean artisanal and low tech -- for the fanatics, anyway. The must obvious comparison would be a tricked out espresso machine versus a yixing teapot. This contrast is not universally true, of course. I'm sure there are some high tech tea brewing setups, and some coffee lovers use a simple cone filter. But
  23. I like press pot coffee. Can I just brew the coffee in a stock pot and strain through a chinois into thermoses? Maybe without force it would take too long to filter through the grounds, but maybe with a big enough strainer this wouldn't be an issue. Any thoughts?
  24. Hi everybody- Where can I find a recipe for mit schlage? I would like to make some coffee drinks for the holidays and top them with it. I havent been able to find anything other than a basic whipped cream recipe. Thanks for all of your help.
  25. I'm putting together a gift basket for a couple of people who enjoy cheese. I took my first trip to a real cheese shop last night, and spent over an hour tasting cheeses to get the right ones. I ended up getting five different, strong cheeses: - Cashel Blue - Trou du Cru - L'Ami du Chambertin (tastes like shellfish) - Leyden - Carré du Berry - sweet, with golden raisins instead of herbs Now I'm thinking that, in addition to the cheeses, crackers, and other accompaniments, it would be nice to get some coffee that would go well with the cheese. These people aren't wine drinkers, and they also en
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