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Found 389 results

  1. A Darjeeling is just a Darjeeling, right? That's what the mass market grocery store tea vendors would have us think. It's. just. not. so. Different Darjeeling tea estates and different flushes during the year make for interesting variations when the tea meets the mouth. So the purpose of this Tea Tasting & Discussion is to give us the opportunity to compare the differences in three first flush Darjeelings (known as the champagne of teas) from different estates. Bill Waddington at teasource.com is providing the Darjeeling tea samples. Namring Upper Estate, 1st Flush, FTGFOP1 Puttabong Estate, 1st Flush, SFTGFOP1 Castleton Estate, 1st Flush, FTGFOP1 Sets of the samples will go to up to three eG members active in the forums: if you have at least 50 posts anywhere in the eG Forums in the past 12 months, or if you have at least 10 posts in the Coffee & Tea Forum and are interested in receiving the free samples and participating in this TT&D, please read on and then PM me. The Details The set of three Darjeeling tea samples (10g each) will go to each of up to three eGullet Society members who will begin brewing, tasting, posting and discussing the teas within one week of receiving the samples. These teas may be brewed 1) "western style" using a small teapot or infuser cup. Please, no tea balls since they do not allow the loose leaves to open fully and infuse well. Brewing suggestions in an upcoming post. Preference will be given to eGullet Society members who have never received tea samples and participated in a Tea Tasting & Discussion, and who have at least 50 posts anywhere in the eG Forums in the past year. This preference will last one week, until midnight October 21, 2010. If that sounds like you, please PM me ASAP. Others who have at least 10 posts in the Coffee & Tea forum, may PM me their interest at any time. If you have any questions at all, please feel free to post them here or PM me.
  2. kitwilliams

    Hot Spiced Tea Recipe

    When we were growing up, my mom made this drink for parties: black tea, lemonade concentrate, orange juice concentrate, a few cinnamon sticks and whole cloves, sugar. No one in the family has the recipe. Does this sound familiar to anyone? Would love to serve it at an open house. A great warmer-upper, and also easily made 'adult' with the addition of rum or whatever you please. Hope someone remembers this! Thanks!
  3. What would you say is the "Typhoo" flavor that distinguishes it from other British teas? Any idea what sort of teas they generally blend to achieve it? The internet suggests that it's a mix of Kenyan, Ceylon, and Assam, although the actual Typhoo website seems to be a bit silent about it. Given that the U.K. has been the biggest importer of Kenyan CTC tea for a while, I'd imagine that CTC Kenyan is the backbone, or at least a major component... On the other hand, Typhoo is owned by the Apeejay Surrendra Group, which has 50,000 acres of tea in Assam, so maybe Assam is the main sort. Thoughts? I've noticed that steeping Typhoo has the most disconcerting aroma... an almost faintly spoiled funk, although this doesn't seem to get into the brewed tea. Has anyone else noticed this? Intentional, or one of the dangers of constantly adjusting the blend to take advantage of low tea auction prices? I'm also curious if they use the same blend worldwide, or will you get a different Typhoo depending on if you buy it in the UK, the U.S., India, etc.? (I suppose I should email them about that...) Also, would you consider Typhoo to be a fannings or a dust grade CTC tea? Those pellets are very small, and when you "uncurl" them the actual tea particles are even smaller...
  4. I am visiting my in-laws who have a Francis Francis X1 espresso machine solely for the purpose of countertop art. To the annoyance of my FIL, I plan to make use of it while I am here and teach myself how to make espresso. I have found 95% of the parts for the machine and have purchased 1/4 lbs of espresso beans had them ground fine. I think the only thing I am missing is the tamper. As I understand it, here is the process for making a cup of espresso with a few questions. 1. Remove the filter holder which has the 1 cup filter disc inside and fill with ground beans... How much do I add for 1 cup? 2. Tamp down the grounds with firm pressure. How much pressure? Any tricks here? 3. Put the filter holder back into the machine and turn the handle until snug. 4. Turn on the power switch and wait until the temperature ready light turns off. What temperature should it reach? 5. Place a cup under the filter holder and turn on the coffee switch. Turn off the switch when the cup is almost full? How much espresso should I get per shot? 1 oz? When it comes to steaming milk... 1. Turn on the steam wand switch. 2. Fill the pitcher 1/3 with milk. 3. Open the team valve and purge it for a second. 4. Insert wand into milk and turn the steam valve to heat the milk, but not boil it... What temp should I aim for? 5. Wipe off the wand. Did I miss anything?? Any sage advice or smart ass comments? Thanks! Dan
  5. Has China ever had its own black tea culture? Every time I look into the history of various black teas from there, I seem to discover some sort of foreign impulse. Fujian, once famous for compressed tea, fell on hard times as tastes moved to loose-leaf. Attempting to imitate the pan-fired green teas of Anhui, monks in Wuyi supposedly created some of the first Wuyi oolong-style teas by accident. As an outgrowth of the oolong-style, more heavily oxidized "xiaozhong" (souchong) process tea (withered and dried using pinewood charcoal instead of bamboo charcoal) from Tong Mu in Wuyi seem to have been some of the very first black teas. This was happening in the late 1500s/early 1600s, I think. Was Wuyi black tea consumed locally? It seems like this was right around the same time that the East India Company discovered tea, isn't it? ("Bohea" is a bastardization of Wuyi, while "Lapsang Souchong" is Lei Xun Xiao Zhong - i.e. smoke-tainted xiaozhong process tea, most likely from damaged ovens.) The Western thirst for souchong also lead (I think?) to the more sophisticated "gongfu" (congou) process of manufacturing black tea. Keemun was created in 1875 in Qimen, Anhui to cater to the unquenchable thirst of the British for Fujian black teas. Yunnan black tea was started in 1939 after Qimen was occupied by the Japanese during World War II. Somewhere along the line, the British started their own traditions in India and Sri Lanka, while the Dutch did the same in Indonesia. But what about China? Any info or helpful sources of info would be greatly appreciated!
  6. mbanu

    Victorian tea?

    I was curious about how tea was taken by the English during the Victorian era, so I did a little bit of digging on Google Books. One surprise was the number of works that suggested a "two-part" steep, namely steeping the tea for a few minutes in a very small amount of boiling water, then filling the remainder of the pot with boiling water and steeping again. It seemed to be a popular competitor to the more standard three to five minute steep, all-water-at-once method used today. An example from The Dictionary of Daily Wants, circa 1866: I get the impression that the dual-steep method is the older one, as it is mentioned more frequently in the early part of the era (Leigh Hunt mentions it in his London Journal in 1834) and less as the 1800s draw to a close. Does anyone have any idea why it fell out of favor? Was it due to the switch from Chinese teas to Ceylon and Indian teas? Something else? Does anyone out there still prefer the double-steep method? It seems as though it would make tea that was very bitter... a milk-only method, I assume? Any thoughts?
  7. I have been using a Thermopen for daily tea making, as well as for cooking in general, for several years. It's a great thermometer - fast and accurate - but expensive. Since I bought it, Thermopen has come out with a lower cost alternative, the RT600C Superfast Waterproof Pocket Thermometer by ThermoWorks. It reads the temp within 4 - 6 seconds and is water resistant (which my original Thermopen was not). $25 vs $90 for the current model Thermopen. I'll report back after it arrives and I have used it for a few days. But what do you all use for a tea thermometer? Any you particularly like and recommend? Any you find don't work well for you?
  8. The entertainingly non-metric old British taster's method is to put as much tea as a sixpence weighs in a one gill (Imperial) tasting cup. (~2.83 grams per 142 mL fluid). This makes a fairly agreeable cup of tea. However, when I scale everything upwards, such as using 23 grams of tea in a 40 oz. teapot, the tea comes out very strong, and a bit too much even with milk. Has anyone else noticed this effect? Any suggestions for how to adjust the weight of tea used when making large batches?
  9. Richard Kilgore

    Tea Tasting: Two Chinese Green Teas

    eGullet Society member Greg Glancy at norbutea.com is contributing samples of two Chinese green teas for this Tea Tasting & Discussion (TT&D). Sets of the samples will go to up to three eG members active in the forums: if you have at least 50 posts anywhere in the eG Forums in the past 12 months, or if you have at least 10 posts in the Coffee & Tea Forum and are interested in receiving the free samples and participating in this TT&D, please read on (this post and the two following soon) and then PM me. Grocery store green teas are usually generic (unidentified and mass produced on a large scale) and anywhere from ho-hum to yek! Bottled green teas are typically beyond yek and well into yuk. Some people make a face and drink them just because they are supposed to be "good for you". Have heart! Here are two quality loose leaf Chinese green teas, very different from one another, if you would like to forgo yek and yuk and explore the real thing. First, the 2010 Jade Dragon - Yunnan Green Tea from NorbuTea.com. Text and image used with permission by norbutea.com. Link to map on norbutea.com. The next post will describe the second Chinese green tea for this TT&D, and the third one will provide additional important information. Stay tuned!
  10. jpr54_


    This appeared on teamail this morning Harney & Sons will be opening up a tea room at 433 Broome St. this month, according to the Wall Street Journal: "The SoHo store will combine a country aesthetic with downtown chic, with rustic and modern design elements. In the 2,500-square-foot space there will be a tasting bar with tea consultants and a modern afternoon-tea service with light fare."
  11. 12BottleBar

    Frost Tea -- Anyone tried?

    Has anyone else tried the frost teas produced by Los Angeles' Chado and James Norwood Pratt. They introduced them several years ago. Single estate leaves picked at the height of the frost, just like ice wine. Do any other producers make this kind of tea? Absolutely lovely stuff.
  12. jpr54_

    tea gallery in nyc

    ----- Forwarded Message ---- From: "info@theteagallery.com" <info@theteagallery.com> To: jpr54_1@yahoo.com Sent: Fri, October 29, 2010 5:22:12 PM Subject: November at The Tea Gallery November News: The Tea Gallery has moved to it's new location: 21 Howard Street, Suite 201, New York, NY 10013 We're sharing our new space in SoHo with the sophisticated Mandarin's Tearoom. We will be officially open on November 1st and we're kicking off our re-opening with a week of evening tea events. Both Michael from The Tea Gallery and Tim from the Mandarin's Tearoom will be sharing their favored tea varietals. We hope you can join us. Sign up and reserve a spot by contacting us at info@theteagallery.com or calling us at 212-777-6148. Details and pricing below: 10% off any teas or accessories purchased during the events. November 1-6, 2010 Tasting Event Schedule: Nov. 1 Monday White Tea 6:30 - 7:30pm $20.00 per person Nov. 2 Tuesday Green Tea 6:30 - 7:30pm $20.00 per person Nov. 3 Wednesday Oolong Tea 6:30 - 7:30pm $20.00 per person Nov. 4 Thursday Red Tea 6:30 - 7:30pm $20.00 per person Nov. 5 Friday Black Puer 6:30 - 7:30pm $20.00 per person Nov. 6 Saturday Green Puer 3:00 - 4:00pm $20.00 per person Sign up for all 6 tasting events and receive a $20.00 discount off the total ticket cost. What's New: Now that we have a new tearoom, we'll be hosting more events open to the public as well as private tea tastings. With the exception of our monthly tea events, our tearoom will only be operating by appointment. We're working on new tasting menus that will provide pricing options and multiple levels of connoisseurship for our gusts. Custom designed tastings will be available but prices will vary depending on the teas. Details will be available on our website. Our Fall teas will be in by Mid-November. Please call us to learn about this season's harvests and visit our website for updates. Thanks to the large number of requests, we're working on international shipping options and hope to have more of the options available by the first week of November. Look for Holiday Coupons in our next newsletter! Contact us at info@theteagallery.com or call us at 212-777-6148.
  13. slkinsey

    Iced Coffee: The Topic

    It's getting warmer, and in Springtime a young man's fancy turns to iced coffee. Today I almost achieved iced coffee nirvana. Tall Glass Fill 2/3with leftover extra-strong presspot coffee Add plentiful sweetened condensed milk Add a slug of U-Bet chocolate syrup Add ice Stir Enjoy The two things that would improve on this, as I see it, would be frozen coffee cubes instead of ice, and some of that Ghirardelli chocolate syrup Alacarte pointed out. Some people like to use espresso as the coffee base, but at the volume I drink I'd be getting something like 14 shots per serving. So...? How do you do it?
  14. It seems like organic & Fair Trade tea are more easy to produce in countries that follow the "plantation" model of production (India, Sri Lanka, etc.), because it is easier to monitor the crops and the workers. Kenya and China (state farms excepted), seem to both follow the "small holder" model, where a bunch of small farmers produce tea that are then pooled at the factory. This seems like a bit of a regulatory headache when it comes to getting proper certification... On the one hand, in Kenya at least, there is a push towards consolidation of tea production (http://www.emoinvestments.com/News_inner.php?id=21), however, there has also been a counter-trend in the past towards more small-holder work, as tea from small-holders is usually less expensive to produce (because of the ability to side-step expensive environmental and labor regulations). In China there are a few people trying to produce Fair Trade tea under the small holder system (Yi Select under Wang Geda, Dazhangshan Organic Tea Farmer Association, etc.) Do you think this trend will continue? What about dealing with the Chinese State Farms? Bureaucratic nightmare? I'd be really interested in hearing from someone more familiar with the situation in China... What about Kenya? Most of its tea goes to the UK, which has a keen interest in Fair Trade... I've seen news articles saying that they're making it work, but I'm not quite sure how... Thoughts? *Edit: Ah, through legal loopholes, apparently.
  15. Three tea merchants are contributing teas for this Tea Tasting & Discussion: Greg Glancy (norbutea.com), Kyle Stewart (theculturedcup.com) and Bill Waddington (teasource.com). While the tasting is open to all members who have posted at least 10 substantive posts (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum, preference will be given until midnight Monday August 23rd, 2010 to those who have not participated in the last two tastings. The free samples are available to members who 1) will do at least one brewing session with each of the three teas, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion. As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion. More details on the individual teas and brewing suggestions to come. So, please PM me now for details if you would like to receive the free samples and participate in this Tea Tasting & Discussion. (EDIT: Date correction. The period for giving priority to those who did not receive free samples in the last two TT&Ds was August 23, not July 23. It has been extended to midnight, August 25th.)
  16. There are now many tea merchants on the internet. Some have B&M tea shops; some have their own sites; some are on eBay. Their websites differ considerably in the range of teas and tea-things they offer and how they are presented. Some English language sites are based in the tea producing countries and more are based in tea importing countries. So, I am curious about what everyone's experiences have been and what your preferences are. Do you prefer ordering from merchants in your country or from those overseas? Or after buying on-line have you decided you prefer a B&M shop? What kind of informational content about their tea and other products do you like to see on their sites? What do you expect in terms of shipping times and customer service? I have my own take on this, but I'll wait a few days to add my 2 cents.
  17. http://www.franchia.com/ This is one of the nicest tearooms in nyc- They have good tea and tea pots and utensils
  18. 12BottleBar

    What Makes Iced Tea Taste "Off"?

    Iced tea is my go-to drink whenever I'm out. I'm a cocktail blogger but much more persnickety about my tea. About 50% of the time, iced tea will have a funky "off" taste. If you know what I'm talking about, maybe you know the answer to my question: where does this come from? Overbrewing, a too old supply, lousy leaves? Thanks.
  19. Richard Kilgore

    Cold Brew Tea Tips?

    Wholemeal Crank reported on a cold brew experiment in a recent post. I have also begun trying a little cold brewing and have a few questions. Have you found any teas that work particularly well? Any that are a disaster? What type of container do you use to cold brew? Is it possible to over-brew? Any other tips?
  20. Richard Kilgore

    Tea Tasting: Two 2010 Japanese Shinchas

    Dan at yuuki-cha.com in Japan is contributing two organic 2010 shinchas for this Tea Tasting & Discussion. Yuuki-cha.com is the leading on-line purveyor of organic Japanese teas. The two organic shinchas are the 2010 Organic Kagoshima Shincha Saemidori and the 2010 Organic Asahina Kabusecha. I will mail free samples of 15 grams of each of these shinchas to up to three eG Society members. More information on organic shinchas from the yuuki-cha.com website. Text and photo used with permission. While the tasting is open to all members who have posted at least 25 substantive posts (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum, preference will be given until midnight Monday July 12th, 2010 to those who have not participated in the last two tastings. The free samples are available to members who 1) will do three brewing sessions of 4 - 5 ounces each, with multiple infusions, from the sample, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion. Brewing suggestions to come. As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion. So, please PM me now for details if you would like to receive the free samples and participate in this Tea Tasting & Discussion.
  21. Richard Kilgore

    What Tea Are You Drinking Today? (Part 2)

    [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 1)] Started the day with the MF Queen Victoria Darjeeling (2nd Flush) from The Cultured Cup. A very pleasant Darjeeling. Then on to a Sencha Select, also from TCC. This is the one featured in a recent Tea Tasting & Discussion, and as would be expected after so many weeks, it is a shadow of its former self - though still a pleasant shadow.
  22. this may be second nature to all, and i've tried to scour the egullet threads via a search, but nothing that was a good match for my question surfaced readily. basically, i've been trying to nail down how to make a great pot of loose tea in a teapot. this is what i have so far (and what's missing)... 1. cold water 2. when the water comes to a boil, warm the inside of the teapot and then drain 3. get the water back up to a "singing" boiling point 4. put loose tea in pot (1 teaspoon / cup for black teas, green teas; ? spoon for oolongs...can someone give feedback on this?) 5. pour water into pot (but how much -- literally 1 cup water, via a measuring cup, per cup of tea?) 6. let steep for 5 minutes (i'm assuming a 4-cup pot here, but variants on this, say if i was doing 3 cups, or 2?) 7. pour, and use a tea strainer to catch the loose leaves after this i'm always unsure of what others do....if i'm making tea by myself, i've got tea left in the pot that i want to enjoy after i've finished my first cup...but the tea leaves are still in there. they shouldn't sit in there, because they're releasing tannins. i wind up emptying the whole pot into a pitcher or something, using a tea strainer, then pouring it back in the pot. i'm not sure i've ever seen anyone else do this. what do others do with the tea left in the pot, to make sure that no further tannins are released? thanks and cheers for your feedback. :) hc
  23. wordplay

    Thai iced tea

    I've always loved this drink and am interested in feeding my cravings for it more frequently at home. What's your favorite recipe? And is there a specific brand of tea that I should use? thanks!
  24. Shamanjoe

    Iced Green Tea, Panera Style

    Has anybody tried the iced green tea at Panera? I went there the other day to get one of their wonderful turkey clubs, and decided that an iced green tea sounded great to accompany it. It was slightly brighter green in colour than I expected, but I really didn't think anything about it. When I took a sip however, wow! I nearly choked. I'm not sure they use any actual green tea in it. The best comparison I can make is to the Starbuck's green tea frappucino. In its original formulation, they used to add 4 measly scoops of macha powder, and sweeten it with melon syrup. I finally learned to order it with double macha and no melon, but the first one I tried was horrid. The iced green tea at Panera reminds me of this. There might be some green tea in there somewhere, but it's drowned under some sweet, flavoured syrup. Has anybody else tried it, and what do you think of it?
  25. f3xy

    The Little Tea Book

    I was reading a tea blog and I stumbled on someone who stumbled on this. It's a book from 1903 titled The Little Tea Book. It's a short read. A great deal of poetry. An interesting look at tea from an older perspective. Hope someone enjoys it!