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  1. Lapsang souchong was always my favorite tea. i drank it growing up and for years afterwards. Usually the Twinings in the purple box. It was always a mighty tea. It reminded me of an island scotch, the way it was so robust, and the way that people who didn't share my tastes would smell it from across the room, and then leave the room. But over the last few years, the lapsang i've had, especially the twinings (but to a lesser degree Taylors) has started tasting insipid. Like a watered down shadow of its old self. I've had a couple of cups of loose leaf lapsang that tasted better, but nothing as
  2. Hoping that someone here can direct me. I was visiting a tea factory once and in their lab/tasting room they had these very specialized cups. The cups were porcelain with lids but had comb-like tines on the rim - allowing one to steep the tea then pour it out using the lid and the tines to strain the leaves from the liquid. I'd like to order a bunch for myself but don't know how or where to source them. Any leads? Thanks!
  3. 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)
  4. My local fine teashop, The Cultured Cup, has created a couple of personal blends for me and I have been very pleased with them, especially the one called "Richard's Three Mountain Blend". (I get nothing out of this, but you can call them and order it with a minimum 6 - 8 ounces). But I am interested in learning more about how to do this myself. It appears to be similar to blending coffee beans - you select one solid, smooth tea for the body of the blend and then something for more of a bass note and then a little of something more distinctive. Or something like that. Has anyone else experiment
  5. 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
  6. I don't love honey, but I do like it in hot tea now and then. But having a jar or a plastic bear around always lead to stickiness on the jar or the table, ya know, a minor irritation, but an irritation no less. I read about THESE on the National Honey Board's website a couple years ago as a test market item, and now it seems to be a real product. Anyone seen them in person? Especially the Canadian eGulleters, since they seem to be a product of PEI right now. Pricey too.
  7. Now that I really have enough vacpots to keep me going for many years of inevitable breakage, I'm turning my attentions to a hand grinder. I like the idea of not using electricity when I can get a good workout in the morning instead (we've stopped using our dryer, too!), and sometimes I just don't want to make so much noise early in the morning. It appears that the Zassenhaus is really the only one I should take at all seriously. So I'm looking at old ones on eBay. Anyone using one of these grinders? What's your experience with it? Do you have an old one or a new one? Should I take my chances
  8. i was n nyc today wth my son and his fiancee- it was extremely hot outsde- we needed to rest for a few minutes and also to have some tea, etc- i had heard so many nice things about the tea galley- we were less than impressed with this tea shop- the owner was rude and not very friendly- we wanted some tea-none was oferred to us-we were told that we could have a tea tasting at $24.95 a person- we left and will not return-
  9. nakji

    Dilmah tea

    There's an interesting article in today's New York Times about this company. They claim to use superior methods and varieties of tea to competitors such as Twinings. Have you tried their teas? I've seen it in the shops, but I don't tend to buy tea bags, so I've never purchased their product.
  10. Just curious...do you have a favorite teapot? What makes it special?
  11. Being a Chef, Coffee is one of the most important elements of the day, it is generally the relaxed time at the beginning of the day where ideas are discussed and the time in the middle of the day when you need that boost get you to the end of the day. There are times when I have been so busy, stressed and exhausted that I have been known to consume up to 20 double shot coffees in a day! One of my most fond memories of living in Shanghai and generally of my career is arriving in the mornings and discussing Food, Chefs and life in general with Paul Pairet (who is still one of the most knowledgea
  12. I'm trying to figure out what is a good, practical kit for traveling with my own tea. For me this means being able to make at least a pint of tea to carry with me in my backpack for drinking through the day when in meetings etc, where the teas provided, if any are at all, are usually exactly the sort of english breakfast teas I dislike. I love my little electric kettle that I use at work, but it's a one liter size, and I can't find any that are much smaller than that. I'd really like to have a one pint size, and I've seen some electric mugs but those mostly seem to heat rather than boil th
  13. 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 r
  14. http://teamasters.blogspot.com/ Stéphane Erler the pics r beautiful- i have not ordered any tea from him as yet jpr54_ aka joanne r.
  15. Has anyone been to this tea festival-it looks interesting http://www.boulderteahouse.com/
  16. 2009 Spring Norbu - Lao Mansa 250g Sheng Pu-Erh Tea Cake -Producer: Norbu Enterprises Private Production -Vintage: Spring 2009 (late March) -Compression Date: 4/13/09 -Growing Region: Lao Mansa tea mountain, Mengla County, Xishuangbanna -Size: 250 grams This Tea Tasting & Discussion features a young raw pu-erh cake. eGullet Society member Greg Glancy at norbutea.com is providing free 10 g samples for three society members and myself. (Image used with permission of Norbutea/Greg Glancy.) Here's some background on this pu-erh from the norbutea website. (Used with permission.)The thre
  17. Kyle Stewart, co-owner of The Cultured Cup, has contributed samples of two interesting red/black teas for this Tea Tasting & Discussion. The first is a Nepal Chiyabari Estate Black, and the second is a Yunnan Golden Tips. 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 three following soon) and then PM me
  18. 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
  19. ----- 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 va
  20. 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.
  21. Experienced puerh drinker? Never tried puerh? Had a bad experience with puerh? Read on, because this Tea Tasting & Discussion may offer something for everyone. The purpose of this Tea Tasting & Discussion is to introduce members to puerh, as well as to give us the opportunity to compare the differences in three new 2010 sheng (raw) puerhs from different villages in the Yunnan province of China. David Collen at www.essenceoftea.co.uk is providing the three puerh tea samples. Essence of Tea 2010 Bangwai Village Essence of Tea 2010 Manmai Village Essence of Tea 2010 Mansai Village Sets o
  22. 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
  23. 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 be
  24. I know there are many who believe that using tea bags at all is horrible, but assuming there is sufficient evidence for the existence of good tea bags what's the harm in using them twice? That has been the procedure around every household I've live in: save the bag in a little dish, add more hot water later.
  25. It's time for me to re-stock a few Assams as I am just about out. Which ones from which tea merchants do you like the best? They vary, so what characteristics do you like in an Assam?
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