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  1. I just received issue #2 of this beautifully prepared magazine- I purchased my copy at www.houdeasianart.com The magazine has articles on yixing teapots, puerh tea, gong fu style tea servic joanne r. aka jpr54_
  2. I first tried asking this question of people in the China forum. No luck. So, does anyone here know anything about how to conduct a three tea set? In Mandarin it is refered to as San Dao Cha.
  3. A while back, a co-worker offered to get me a cup of coffee and asked if I wanted milk or sugar. "A little milk," I replied. He brought me a cup that was pale tan in color and had to have been 40 percent half-and-half. To me, it was undrinkable -- lukewarm and unpleasantly mouth-coating; yet another co-worker who got a virtually identical cup proclaimed it "perfect." (I ended up pouring half the coffee out and refilling the cup with straight coffee, at which point it was almost okay.) Since then, I've been paying attention to milk in coffee, and I believe I'm in the minority. Most people who drink milk or cream in their coffee seem to like much more than I do. I also prefer whole milk; although half-and-half is acceptable, it's much easier to overpour. "Reduced fat" milk is okay if I'm desperate, but non-fat is worthless in coffee. (And forget non-dairy "creamer" -- I'd rather not drink coffee than use it.) What kind of milk do others prefer? How much? Steamed or cold?
  4. polly

    "raw" tea

    Are tea leaves ever used straight off the bush, without drying or curing? Literally green tea... and i think i remember reading about fresh tea leaves being used in cooking, is this correct or am i imagining it? Thanks
  5. HI All- I would like some input on sweetening cold drinks. I am hosting a lunch and am considering either brown sugar in lumps or a simple syrup on the table to sweeten the iced drinks (primarily iced tea or tea based punches). My question are the following: 1. Can I make the pretty lumps of sugar I see when dining out at home? 2. Should I simply set a small carafe of simple syrup on the table? 3. For those that are diabetic can I make a simple syrup using splenda for table use? Thank you for any info you can offer.
  6. Has anyone either installed a new thermostat or upgraded one on a Francisfrancis X5? Or, for that matter, know of anyone who has? Mine is going, the boiler is cycling on and off every second in the espresso mode, and taking about three times greater than normal to reach steam temperature. I searched the net this afternoon with little luck specific to this model and learned after calling Illy, that the minimum charge will be $100 just to look at it. And that doesn't include the parts that they won't sell to individuals. I found a posting online that refered to a group of finatic X5ers that live for parts failures so they can modify their machines. Unfortunately, the site gave me no way to contact the person. I posted a similar topic on coffeegeek this afternoon, but have not gotten any replies back yet.
  7. A wonderful thing happened today. Cafe Kubal opened in Eastwood, a neighborhood of Syracuse. Four blocks from our house. They're doing small batches of coffee in a 1904 roaster and serving a nice, basic set of coffee drinks and teas. They also serve pastries that are made by some Austrian guy in Geneva, NY. To get those pastries, they bring coffee beans to a customer in Weedsport and this person, who goes regularly from the Geneva pastry-maker's place to Weedsport, hands over pastries. Because Cafe Kubal is run by it's owners, the cafe is able to cater to local tastes, pay attention to important little details, and still offer coffee that is quite possibly superior to anything else being currently roasted in Syracuse. (Lots of pictures in the slideshow here) My question: We travel for food and coffee. Where are the other truly great cafes in the Northeast... outside of New York City? (Okay, include it if you must.) I'm looking for places from Toronto to Buffalo to Albany to Boston, and maybe up and down the Hudson Valley. Into Pennsylvania or northern New England would be fine, too. Anyone have their take on Muddy Cup? They're expanding rapidly! Lonnie
  8. I read this here: I've check Vitamin Cottage (the local chain of health food stores) and searched online. Looks like Matcha is pretty hard to come by -- I was only able to find VitaLife offering it and/or some Japanese brand of tea. Anybody know where to get matcha?
  9. I've been a big coffee fan for years, but lately, I've been drinking more tea. Where do you get your tea? Do you have an importer you like? An online store you frequent. I've been buying tea from Rishi at stores in the Milwaukee area (they are located in the area too) and have been very happy. One of my favorites so far is the Earl Green. Very tasty. .... sorry if there is a thread like this already, I did a quick search but didn't see anything....
  10. guang of www.houdeasianart.com has on his website/blog 3 small videos about oolong tea- it is well worth the 12 minutes- joanne r.
  11. We are glad to introduce our new products line of artisan blooming tea: Chinese Artisan Tea ( Also called as Blooming Tea, Blossoming Tea, Flowering Tea, Artistic Tea, Display Tea, Art Tea, Crafted Tea, Hand-Crafted Tea, China Special Tea), is made of the highest grade special green tea of fresh spring crops and natural herb flowers. It is kind of newly-innovated special green tea featuring unique appearance, splendid infusion view. We have developed more than 60 kinds of artisan tea products available for choices. Also we are able to produce products based on your selections of herb, green tea, taste and designed-images. If you hope to know more information about artisan blooming tea products, pls kindly contact us by http://www.artisan-tea.com
  12. In a "SERVICE" thread in DC/DelMarVa forum Bux asked the following question Here's a place to start... Specialty Coffee Association 2005 Barista Competition press release Most of the pertinent details providing a high level overview are available there. I'll start by commenting on the question of In a word - no. The reason being that the highest quality espresso and espresso based drinks being prepared and served around the world today are coming from independent cafes and coffeehouses. I have yet to hear of a restaurant, even one operating at the highest levels of price and quality, that offers truly outstanding world-class espresso. Perhaps the two are mutually exclusive without some fundamental shifts in attituide and perception occurring? There is sometimes a tendency here at eG to discuss the coffee/espresso experience in the context of fine dining. Wouldn't it seem that the only way a true world-class barista experience could be delivered in a fine dining setting would be if a separate espresso/coffee lounge was provided that guests to could retire to after their meal? I should think that the noise of milk steaming, the on/off of the espresso machine's pump and many other factors would preclude having the actual espresso prep area within the dining room. Additionally, we might consider the issues of presentation and speed of serving. Straight espresso itself is a fragile drink with a short window of time in which to truly appreciate its wonders. Properly made milk based drinks such as a tradtional cappuccino or even specialty drinks typically are best served within no more than a minute or two (literally) of their preparation. On a separate note.... apart from encouraging young people to pursue careers and providing an incentive for skills development... do the Barista Competitions serve a higher purpose? Are they at present or could they, properly publicized and promoted, become an important vehicle for educating the public about the exciting changes that have taken place in espresso culture just within the past few years? If so how might this be accomplished?
  13. I was at a Japanese restaurant and had brown rice tea. I really enjoyed it. I have purchased a package (it's loose tea) from a local Asian store. The instructions are all in Japanese, so I'm not sure how to properly prepare it. Not sure if it's the same as regular loose tea and even if it is, not sure of the proper measurements. I have a teapot with a basket stainer and thought that would be similar to the teapot they used at the restaurant. Any help or advice would be appreciated. Thanks. Mo
  14. What is the craziest concoction you have made at work. I sometimes make Indian tea in the microwave. I pour hot water and milk into a cup and NUKE it trying not let it bubble over. I sometimes add spices to jazz it up. The most important thing is after you are finished cooking your tea you must let it sit for a little bit. If you dump your spoon into the mix too soon the tea will burst forth and pour over the sides with great enthusiasm.
  15. Warm weather is finally here again in the northeast (although it will plummet into the 20's tonight!). After countless experiments in the past trying to duplicate but also do better than the Starbucks frozen frappuccino drinks... I'm trying a new approach. The clone of a frozen frappuccino involved use of extra strong coffee and/or espresso mixed with some sugar. A bit of pure vanilla extract, a small amount of chocolate syrup (not enough to really be tasted as chocolate) and a dash of salt were then added along with milk. Just before blending with ice, a tiny bit of carageenan was added as a thickener (about 1/8 teaspoon per 20 oz of liquid drink total). The drink was generally pretty good but it does not lend itself to commercial preparation and the consistency was difficult to control. I have tested the Jet brand liquid milk based vanilla drink base. It's better than some - uses natural vanilla, Parmalat style milk and has beet sugar as a sweetener. But it's too sweet and too expensive. Also has too strong a vanilla flavor and the milk is not quite right to my taste. It uses guar gum, locust bean gum and carageenan as thickeners and stabilizers. Also looked at the Big Train powdered mix used by many cafes. It has the coffee (powdered freeze dried) flavor already in it (yuck!). Also has high fructose corn sweetener, powdered non-fat dry milk, hydrogenated oils to add the mouthfeel/taste sensation of fat, and lots-o-artificial ingredients. The Goal: a low-fat frozen drink that tastes great, stays together and is easy to make on the fly. Possible ingredients: for the powdered base - powdered non-fat dry milk, vanilla powder, carageenan, tiny amount cocoa or chocolate powder for the liquid - regular milk and some Toddy cold coffee concentrate for the sweetener - either confectioner's sugar mixed in with the powdered base or possibly simple syrup added by the drink to taste Questions: - are guar gum and/or locust bean gum helpful or are they in the Jet concentrate just to help the liquid ingredients stay stable in storage and before blending? - is there a natural powdered sweetener other than confectioner's sugar that might be useful in the powdered base? Ideas and /or comments?
  16. I have been getting more into tea lately. Today, while trying to kill some time at the mall, I wandered into the Coffee Beanery and discovered they have a nice setup of 'Republic of Tea' teas, which I have heard good things about. Well, most were pretty plain and boring looking, earl grey, green tea, honey and ginger, etc, stuff you can find anywhere. Well, one then caught my eye, a tea called 'Lapsang Souchong' which is apparently fermented and smoked over pine wood according to the blurb on the back. I also had to pick up a tea-ball as this didn't seem to come in bags. I just had a glass, and my first impression is I really like it. It has a fully, smokey, tangy taste. I added a bit of splenda to it, but I had a few sips without and it was almost as good that way. Has anyone else had this stuff before? Are there other similar teas out there?
  17. I'm interested in this group's favorite tea rooms. My favorite was the Old Waverly Tea Room and Exchange in Baltimore, MD. (it's been a while so I might have the name wrong). It closed awhile ago. It was the first tea room I visited and it's still the standard for me. Tea at The Plaza in NYC was great but unfortunately, the smoked salmon didn't agree with my stomach. I have moved from Baltimore but recently found it that the Old Waverly has re-opened under the name "Thir-Tea-First Street Cafe and Tea Room". It has gotten some good reviews. The main webpage I use for finding tea rooms when I travel is: The Guide to Tea Rooms and Tea Shops in the USA, Canada, and beyond™ is now ... TeaGuide™ at The Cat-Tea Corner™ : TeaGuide™ (this covers over 2000 tea rooms and shops in the US all over the world) I just found another one: Teamap. (This covers only the U.S.) Looking forward to hearing about your favorites, both locally and when you travel.
  18. A couple years ago, my husband bought me a Cuisinart Grind & Brew coffeemaker. The thing made great coffee - but what a serious pain in the ass to clean up. I really hated that thing. I bitched about it constantly. Then last Christmas I got a Hamilton Beach Brewstation Brewstation The kind where you put your cup in to get the nectar. Yeah! Happiness! Then one morning I put my cup up and it would not stop giving me coffee. Coffee all over the counter and onto the floor. EEEK! Reese diagnosed that a coffee ground had become stuck in the delivery apparatus and cleaned it out. Voila - all fixed. Ha! Instead it was leaking, every brew cycle. It got to where I'd put a paper towel under it every time I made coffee. 8%$*!$##!! :angry: Last month for my birthday, Reese surprised me with a Mr. Coffee. Simple, easy, works like a charm. But then we noticed a small problem. The plastic holder where you put the ground coffee in (swing out, coffee in - swing in to brew) wouldn't close completely. It wouldn't latch right for some reason so by the time it finishes brewing the brew holder thingy starts to swing out. This morning, not awake, make coffee, sit down on computer. Here the beeper, go look for coffee and see coffee all over the counter and almost to the floor. Sigh. Even worse, the circuit board switcher thing got wet and the on/off switch doesn't work now. (all the buttons on the right side) But I did get coffee this morning. I used the delay brew button on the left, switched the time to a couple minutes later and prayed. Does anyone else have these issues or is it just me? Any suggestions for a new coffee maker? Help!!!
  19. Experimenting lately with a couple old vacuum pots, I've learned something about myself. And that is that I'm pretty limited in my appreciation of coffee. My first truly great experience with coffee was 30 years ago in the Canary Islands, where I was first exposed to the variety and intensity of espresso drinks to be had in Spain. The taste of this coffee became my "mother" and I've been seeking her out ever since (to no avail, by the way). I suspect, however, that over time I have been looking more for the nose-punching thrill and have missed the subtleties to be enjoyed in the world's wonderful varieties of coffees. As it turns out, vac pots are great for those lighter roasts and flavors, while I have been seeking out smoky, French-roast experiences. Now that I have these two old pots, I want to not only enjoy the great show watching the coffee go "north" and "south," I want to enjoy the results. So my question is two-fold: 1) What gentle steps might I take away from the nose-punching in order to teach my palate the finer things in coffee? 2) What beans and roasts, specifically, should I try, in what order, to wean myself from my current addiction? Thank you! Lonnie
  20. I was wondering about silver versus a ceramic pot. If you make tea in a silver teapot.... does the metal make any difference in the brewing of the tea...that somehow it might alter the flavor? I noticed that tea made in those iron Chinese teapots seems to kind of stew the tea and I notice a difference in flavor. Has anyone been using a silver teapot? I am so tempted to get a lovely older one but i want to really use it....but not if its going to alter the flavor of the tea. I would apprecaite your comments....thanks so much.
  21. http://www.delocator.net from the website: Cafés are vital social outposts that have historically provided subjective, social, local, and at times, irrational interaction, inspiration, and nourishment to artists, hipsters, musicians, activists, intellectuals, radicals, and others alike. Currently, independently owned cafés around the world are under aggressive attack; and their numbers have been sharply decreasing for many years. delocator.net is a means to preserve these local businesses. Transnational corporations, like Starbucks, Diedrich, Gloria Jean's, and the Coffee Bean and Tea Leaf are at the forefront of this assault. Delocate is a web-verb created for this project as a defense mechanism for independent business establishments.
  22. A dear friend of ours, having asked for tea at our house last week, took the filled electric kettle and, instead of placing it on the electric base, turned on the stove and placed the plastic bottom onto the burner. Poof. We are now in need of a new kettle. Speed, volume, and lack of expense are our primary goals, but if it looks spiffy in a 1950s modern kitchen, that would be swell, too. What do you use for your Lady Grey, French press, Jasmine, and Irish Breakfast?
  23. A few years ago, a friend introduced me to iced Earl Grey tea. It's a much different flavor than hot Earl Grey, and it's just wonderful with meat. I've been wondering--are there any other combinations out there that are especially good? It would never have occurred to me to put Earl Grey on ice. Having this combination at lunch, makes lunch a much better meal. And it's such a simple thing to do. I've served it to others many times, and even those without adventurous palates just love it. Other recommendations, anyone?
  24. I received this tea and was told to pour hot water over it for a few seconds and then pour the water out. It was suggested that I clean the leaves before steeping it. This tea is highly expensive and I would like some expert opinion on this. When I first saw this tea, it looked like poo from a large rodent. I also had some Dragon Eye tea made by a friend and it was beautiful. I like to get some of this and wonder what the steeping method is for this type of tea? The leaves are wrapped very tightly into little balls and only requires one or two balls per cup. When it unravels it looks like spiders! Thanks!
  25. doubtless this bizarre piece of boulderana has been discussed here before. if it hasn't here's a quick primer: for some reason dushanbe (the capital of tajikstan) and boulder are sister cities. to mark this relationship the city of dushanbe sent a slew of craftsmen and artists to build a lavish, traditional tajik teahouse in boulder (i'm not sure what the coloradans sent in exchange--perhaps a lifesize cut-out of john elway?). anyway, the teahouse has a great tea selection--including constantly updated darjeeling single estates--and pretty good tea-time food (and very crappy dinner food--never been for lunch). most importantly the tea house serves as a tourist attraction that guests who are unmoved by the prospect of hiking and nature can be taken to. and so, yesterday we took my visiting uncle and aunt over. tea-time is between 3 and 5 p.m but they sat us for tea at 6.30 (the hostess didn't blink, but our waitress didn't look too happy--gave her a bigger than 20% tip anyway). we had some really good tea--the second flush from an estate called margaret's hope or margaret hope or something along those lines. since we arrived after tea-time was technically over they were out of pastries but this was just as well as we then got to order their heavenly ginger bread--thickly sliced, very gingery and topped with excellent cream. if you're ever in boulder and you're a tea person it is well worth a visit.
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