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  1. I am attending the expo next month for ond day- is anyone one else attending? joanne
  2. has any one purchased the new rishi-tea glass tea and pitcher? i saw the teapot,etc. at the edgewater(nj) whole foods i use a the small jenaer teapot frequently-
  3. What I want is probably not a reality, but I'd like to have a convenient mint flavoring for tea, hot or iced, that is not carried via simple syrup. I don't want the sugar. Of course, with fresh mint, I can add that to the tea while it is steeping, but I don't always have fresh mint around. I know that I can make a mint syrup by infusing simple syrup with fresh mint and it will keep for a good while. What I like is a way make an addition to the tea that I could keep in the fridge. Any suggestions. JudiJ
  4. Todd & Holland has 2004 hand-carried pre-Qing Ming tea available on-line as of TODAY. Bill Todd also brought back some biluochun from the 3rd day of production. I'd like to give T&H a boost because my previous source, Gray&Seddon/Sencha, appears to have dropped early season longjing from their listings.
  5. Tea and Chai Topics Your Favorite Teas? Making your own Chai Loose Tea in NYC - a good source? Ahhh... Bubble Tea Bagged Teas Flower Teas
  6. Hi, I've just recently been turned onto green tea. I'd like to make up large quantities at a time to keep in the fridge (about a gallon at a time). Whats the best way to do this without getting the tea bitter? I was thinking about just steeping the tea in cold water for a few hours (like sun tea) but thought that might make it bitter. Heating up a gallon of water could work, but how much tea should I use, and how long to steep? Anyway, something tells me that somebody on eGullet does this already and could provide me with some advice.. Thanks in advance! PS...any internet resources for good g
  7. has anyone been to MMAee exhibit of teapots? does anyone collect teapots? joanne
  8. From my limited knowledge, I see that both Melitta and Soliloquy (?) are making quick brew, single cup coffee makers using pods and a steam bar. Is the end product any good? Any better than just the traditional Melitta filter process?
  9. I'm well familiar with the advantages of buying fresh roasted coffee orm roasting your own - the idea being that one knows exactly when it was roasted and can be sure of using the roasted coffe in the optimal time window (2 - 10 days after roasting). The issue of deterioration and rapidly declining qualities is well known and proven - for some of us freezing by means of careful packaging, thawing etc is a good means of ensuring that we always have a supply of good fresh beans on hand. I'm baffled by loose tea. How significant and rapid is the deterioration when it's exposed to air? Will vacuu
  10. Welcome to the new forum and new moderator. I've had a long standing compaint. When dining in many restaurants, even those considered high end, there is a distinct difference between the coffee and tea service. The coffee drinker might get a caraffe( at brunch, for example) or at a minimum, a refill. There is usually a selection of types of coffee as well. A tea drinker gets a cup of hot water, and a tea bag in it. A higher end place might have a selection of tea bags in a pretentious wooden box, and will serve tea in a glorified creamer with a lid. Oh, there are a hanful of places that d
  11. I am so inspired today. I thought I'd start my very first thread with this timely recipe. It's such an unusually hot day today in San Francisco. Mariage Frères, the delightful Paris tea salon, serves this refreshing take on the classic iced tea at their brunch service. (The recipe is mine of course, I couldn't wrestle it out of them) 32 oz water (about 4 cups) 5 heaping tsp of best quality Earl Grey tea--loose leaves of course, preferably Mariage Frères French Bleu. Should you only have tea bags, you might as well stop here. The only thing they are good for is to rid your plastic containe
  12. I just picked up a big box of TenRen green teabags for use at work during the day. The directions on the back of the bag say to pour boiling water over tea bag and let sit for 2-4 minutes as desired before removing the bag. While these directions are fine for those in zero G environments, I think I would have a big mess on the floor if I didn't use a mug. Also, 2-4 min is an awful big window. At what point does the tea start to become bitter? I also remember hearing that green tea should be prepared with water just under boiling temp. What is the best way to brew green tea from a bag? I
  13. While shopping today I pick up some bags of hibiscus flowers, rose hips, and jasmine flowers, I have only drunk teas made from these in tea bag form and am not sure how what to do with them. Suggestions?
  14. glenn


    I basically just want it to boil water for coffee (press) and occasionally tea and cocoa. I'm tired of ugly looking monstrosities that you have to remove from the stove when your mother-in-law comes to visit, handles that you need 3 towels to grab on to so you don't get a 1st degree burn and water that tastes of metallic particles. The All-Clad LTD kettle looks like it'll fit the bill, though it costs a small fortune. Anyone have experience with the all-clad? What's the best place to buy all-clad stuff? other recommendations? Thanks! [if this topic has come up I promise to go stand in th
  15. Last night we had dinner at a wonderful Thai restaurant in Toronto and enjoyed lemongrass tea with our meal. The owner of the restaurant assured us that they brew the tea themselves (ie it's not a reconstituted product). It was a bit sweet and wonderfully redolent of lemongrass. So how does one brew lemongrass tea? Is it the fresh herb, dried, frozen? And what do you suppose the sweetener would be?
  16. Some of you may recall my plight a while back when my favorite orange pekoe was discontinued. Thanks to a number of eG'ers who were kind enough to pick up boxes for me, and with the help of Beth Wilson (an eG'er who lives up north) - the Ontario Provincial Police were dispatched to various small communities to fetch any last boxes remaining - I have been supplied until now. But a crisis looms - I'm down to my last 4 boxes! So I need help finding a new brand. I used to drink Tetley - but my favorite President's Choice brand was a cut above. I understand from reading on the Upton tea websit
  17. By and large most of the black teas I drink are without any added flavorings - natural or otherwise. The Darjeelings and Assams from India, blacks from Ceylon and red teas from China (called black teas in the west) have all come from The Cultured Cup (TCC) over the years. I also have another Chinese red tea on the list for my next order from jingteashop.com. More recently, I have neen drinking a Keemun Mao Feng and a Dian Hong Imperial, both Chinese red teas and both from TCC (though I see the later is no longer listed on their website). What black or red teas do you enjoy? Do you have any su
  18. I'll have to admit I hated Earl Gray tea until recently. I think that's because I almost always drink my tea without milk, cream or sugar. A month or two ago I finally tried an Earl Gray Imperial from The Cultured Cup with milk and liked it just fine. This was a quality Mariage Frères loose leaf tea, with a First Flush Darjeeling as a base tea and perfumed with bergamot oil from the rind of a Mediterranean citrus fruit. I got several steepings out of it. Unfortunately, many flavored teas are made with low quality tea leaf, which is covered up by whatever flavoring - natural or artificial - is
  19. There are some wonderful teapots in this thread! Does anyone have experiences - good or bad - with Freud brand teaware? I have fallen in serious like with this pot: Freud Tea Pot, but have only found overseas sources...
  20. While I have been drinking more tea these days, I still have coffee first thing in the morning. And use an I-Roast 2 each week to keep supplied. Most of my green beans come from Sweet Maria's plus some from a local Dunn Brothers francisee. I like to buy only a pound or two of each of several green beans. That gives me enough of each to experiment with 150 g at a time, but keeps me from getting into a "favorite bean" rut. I would rather continue to explore than to go for a single type I like a lot. Of course one person's rut is another person's perfect cup of coffee. For me this week it's a caf
  21. I know that some people think the Brown Bettys are not only traditional and great, but brew tea better than other glazed ceramic teapots. If you use one how do you like it? Have you had any problem with a new Brown Betty crazing? I read on one web retailer's site that during the past year there has been a problem with new pots crazing when first used. They say it's rare but happens and it has not been noticeable in the past. They speculate that there has been a change in the manufacturing process, but don't know. I talked to a guy today who almost bought the company many years ago when it was
  22. 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
  23. The new edition of The Great Tea Rooms of America by Bruce Richardson came out this summer. In this edition, he also included for the first time a section on The Great Tea Shops of America. (For a discussion of the Great Tea Shops of America go here.) All lists are fodder for discussion, so what do you think of Bruce Richardson's list of Great Tea Rooms of America? Which ones have you been to and what did you like or dislike about them. Any you think should have been included that he left off? Any on it that you think should have been left off? The Great Tea Rooms of America Alice's Tea Cup -
  24. I understand that if a tea has begun to lose it's aroma and flavor that you can perk it up by a quick re-roast in the oven or in a small dedicated roaster available through a few sources like Hou De. Has anyone tried this? How well does it work?
  25. A couple of posts in the Coffee and Tea forum have raised the issue of the importance of water quality to getting the best cup. One by naftal and this by andiesenji. I use a simple Britta filter jug and also have started experimenting with bottled mineral water for my best teas, but am not far enough along to report on that yet. How important is the water you use to your coffee and tea brewing? What do you use to get the best out of your beans and leaves?
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