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  1. I was told by a barista that Cimbali is better. This seems contrary to other advice I've been given. Is it a fair question to ask which one's better? I'm talking 1 or 2 group machines. I've decided to hold off for now on serving espresso at my cafe (assuming all the i's get dotted and the deal goes through.) I'll have enough to keep me occupied with my primary items, grilled cheese sandwiches and milkshakes. And it will give me a chance to judge whether or not my store will bring enough interest in espresso drinks to justify the zillion dollars it costs. Instead, I've decided that I wanna
  2. Mottmott

    Tissanes

    Lemon verbena and mint are rampaging my garden. I've made mint tea for years, even drying some to use over the winter. But so far, I've not used the lemon verbena. Do you use it fresh, dried, both? When in the midwest I used to make sassafras tea, but haven't seen sassafras in Phila. What other sorts of tissanes do you make. Do you use fresh or dried ingredients, grow them, purchase them? Mention was made of hibiscus (purchased). Can that be made from organic plants at home? Just the petals? Inquiring minds need to know.
  3. 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 li
  4. A recent discussion with Fat Guy about ways in which the Coffee & Tea forum might be elevated, promoted and imbued with a unique character of its own has prompted introduction of a forum index. Many topics that have fallen to lower pages have worthwhile information for both eGullet newcomers researching coffee topics and long time forum regulars looking for previous discussions. Additional content will be added in the future, some of it in the form of lockedtopics that will be mini-tutorials, but most of the threads will remain as is for additional replies. Any suggestions for subjects th
  5. 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!
  6. I read somewhere in a book on Chinease Energy medicine that Pu Ehr tea works like grapefruit juice in your system clearing away fats etc. I enjoy this tea as a substitute for coffee . Does anyone know anymore about it? I usally buy a medium grade that my pocketbook can afford. Some of the other grades seem a little pricey.
  7. This was inspired by jgoulds question on another thread. I just drink espresso (or espresso and milk drinks), not brewed coffee. I read about all sorts of beans that get great reviews, but they are not roasted specifically for espresso. Do some of them make great espresso? How does one decide whether a particular bean might make great espresso (other than trial and error)? Is there a style of roasting or land of origin or taste factor described in a review that might lead me to be relatively confident that I would recognize it's great traits in a cup of espresso instead of a cup of brewed coff
  8. Although barley tea is regarded as a summer beverage by many Japanese, I drink it regularly all year round, after a bath. Barley tea is the oldest tea in Japan. It contains no caffein, so even children can drink it. And it contains starch, so it goes bad rather quickly in hot weather. Have you ever drunk barley tea?
  9. It's time to incorporate a pinned glossary of coffee and espresso terms in the Coffee & Tea forum. We're looking for ways to distinguish ourselves from other online coffee resources and one thing has become quickly evident regarding the glossaries that currently exist: 1) They are usually either very broad based with inadequate detail or woefully short. The better ones try to cover every conceivable aspect of coffee and espresso terminology from bean and roast characteristics to cupping terms, drink preparation methods and names etc. but are very US-centric 2) None have any differentiati
  10. Cna anyone enlighten me to the use of regional logo's for proof of origin for Indian teas. I'm in Canada and have not seen this as of yet.
  11. Let's face it - I'm a die-hard espresso drinker and rarely even drink regular coffee anymore but I do enjoy tea on occasion and at least a handful of times every year I have guests who are tea drinkers. In the past I've purchased a few decent quality loose teas and stored them in freezer containers, taking out a bit every now and then as needed. I know the storage issues regarding both green and roasted coffee (which have been discussed here at length) but what about tea? Is freezing a good idea if it will be consumed slowly? Do some teas freeze better than others? What's the maximum storage
  12. Recently, I've taken a liking to Korean "Jelly" teas, in particular "Citron" tea, or Yujacha as it is called in Korean. This is stuff that has the consistency of and looks just like very runny marmalade, with thin slices of citrus peel in it. You add a spoonfull of it to about 12oz of hot water and stir. Very sweet. It also works really well as a sweetener for regular black or herbal tea. You can buy it in Korean supermarkets. http://store.yahoo.com/enjoyingtea/cihotea5.html http://www.kgrocer.com/index.asp?PageActio...PROD&ProdID=538 They also have other types of jellified teas as well:
  13. i just placed an order for a selection of their new winter oolongs- http://www.shanshuiteas.com/ the samples i ordered were recommended by yahoo group teamailers- i will share my experiiences with these teas here- does any one else enjoy oolongs? ITEMS: 1 Premium Winter 2003 Boluomi 15g 1 Premium Winter 2003 Baozhong 15g 1 Premium Winter 2003 Lanyun 15g 1 Premium Winter 2003 Tie Guanyin 15g 1 Premium Winter 2003 Wulong 15g 1 Premium Spring 2003 Gaoshan Jinxuan 15g
  14. Tried out the Holiday Chai from the Stash Tea catalog, and it became addictive. Looks like it had a rather hesitant introduction... only sold in bags inside boxes of 20, in retail and the catalog. This stuff is really strong and of a good quality, with rum and gingerbread flavors, and really goes well with traditional milk & honey (& some ginger biscotti!) I highly recommend picking up some from the catalog (it sold out in stores well before Xmas, which is something that Stash Xmas eve and Xmas day blends cannot boast.) There's a lot of terrible chai out there, either powdered or boxe
  15. My doc wants me to use decaf green tea as an immune booster....I only seem to be able to find the kind with the demon caffeine in bulk... so either here or online....good source of good quality stuff??
  16. Reposted from New Jersey board: There is a new tea room in Denville called Ambrosia's Tea Room. Tea comes in teapots for $3.75. Scones are $4.00 (I think), $5.00 with Devon creme and strawberry jam. Very good scones compared to the Starbucks a block away. I had the house blend which was quite good. Black, green and herbal are available. I haven't had a change to try the tea sandwiches (cucumber, smoked salmon, egg salad). There is a soup of day, salads, and coffees for the non-tea drinkers. I posted an entry on the Restaurants forum in NJ.com and I'm not affiliated with the place in any way.
  17. So back when we got engaged -- this is like 11 years ago now -- we registered for an espresso maker. I remember reading various consumer ratings and choosing the Delonghi Caffe Espresso for some reason, though I'm not sure what that reason was. When we got it as a wedding gift, I made about six shots with it, they all totally sucked, and up it went onto a high shelf for a decade. A week or so ago, the machine resurfaced during spring (well, winter) cleaning and we decided to give it another go. This time, armed with much greater espresso knowledge and access to live expert assistance, we got v
  18. All of my friends, colleagues and others I know quickly become aware that I'm a coffee fanatic and espresso hound once they get to know me. I can barely count the number of times that someone has said "Oooh... I have an espreso machine I got as a ________ (insert occasion here) gift. I've never used it. Do you want it? After all.... you're into espresso, right?". We've all seen these - they run anywhere from $30 - $70, utilize simple steam pressure to produce a facsimile of espresso and are way too labor intensive for the average non-coffee fanatic to get involved with using. I'm not re
  19. Which brand of coffee do you like and why? Also, do you think that restaurants should list the brand of coffee they serve? You are told for ex. that they serve Pellegrino water, certain brands of tea and brands of liquor. Couldn't a restaurant offer you Kona coffee, Blue Mountain coffee, Starbucks coffee etc? Each could be appropriately priced. And I wish more restaurants would serve French pressed coffee. What are your thoughts?
  20. Skie

    Bubble Tea

    Ah, originated in Asia (Malaysia, can't remember which country), then made popular in Hong Kong among other places, then exported to Canada & US. Aka "Bubble Tea" (referring to the original drink being tea based with starchy "bubbles"). I'll only drink the fresh fruit (or tea ones for that matter), not the junk with powdered "stuff" to flavour the liquid. My personal recommendation in Vancouver, BC for good Bubble Tea places is Oasis (Kerrisdale area... West 41st Avenue). Nice soft, slightly chewy balls with real fruit for the drink. Anyone know of a really really good Bubble Tea house in
  21. 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
  22. Does anyone have a good source for Japanese teaware? I'm looking for a Hohin set, and can't seem to find one that is under about $125. IMHO, this is a bit on the steep side. I'd be really interested to know if authentic & functional Japanese teaware can actually be purchased for a good price. So far, the answer seems to be no.
  23. What kinds of tea pots or other brewing devices are people using to brew their tea? I see all sorts of pots out there. They are made of ceramic, china, glass, cast iron, stainless steel, and other materials. Some are big, some are tiny. There pots that look like they would be used in a proper high tea by a Brit and pots that are straight out of Japan and China. Are some materials better than others? If you use two pots for tea (one to steep/brew, one to serve), do you a certain type for each task? What about alternative devices? I've seen the type with a filter at a bottom that has a val
  24. I've already paraded my baking dumbness over in the Baking 101 topic, and as I try to learn a bit about tea I'm going to do the same. I mean, really, just a few weeks ago I learned that most tea was fermented. Who knew?!? So let's use this topic to ask really stupid questions about tea. My first comes from reading this post by Richard Kilgore: After reading this, I felt like an American listing to a UK sports report on cricket. So here are a few introductory questions: 1. I see that most teas have recommended steeping temperatures, with some being "boiling water." Of course, by the time wat
  25. Anyone have a good recipe for making a holiday spiced tea?
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