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While following another link to the NY Post, I saw this article on the fashionistas and tea here in New York. Here's a brief quote: Tea, after all, is the perfect drink for frenzied New Yorkers with a big caffeine habit — but very little peace of mind. “Tea promotes harmony and balance of life,” Tam says. “The experience is not rushed. It’s refined and grounding. Drinking tea is an art of living.”

Just wanted to spread the benefits... specialteas.com, an old favorite source of good teas, has a 75% off everything in their inventory. I hope this is a inventory refreshing operation rather than a last hurrah, but either way, there are (still) some great deals there now.

I am looking for a good retailer of quality yixing pots online, one that might be open to wholesaling for a cafe. Any ideas? I am looking for smaller, (100-200 ml-ish), of a more traditional design. No thirty-ounce pots depicting a dragon hatching from an egg... And has anyone tried this place? http://www.yixingteapotsale.com/ I hate to judge a book by its cover, but the production value of the site and lack of up-front prices is a little sketchy. The catalog is rather expansive, however. Thanks folks.

Hi there! I am most often found in the pastry section, but i have a small chocolate shop in iowa and am having a hard time coping with what to offer in the summer. besides chocolates and desserts we offer a small traditional coffee bar menu (white, dk choc and caramel for hot or cold lattes) (capps, americano, red eye, mighty leaf teas, brewed coffee, chai, "real" hot chocolate and a blended hot chocolate (what we call an arctic chocolate, or frozen hot choc) well, we don't want to have to get into gelato (or lord, the start up with that!) but thought about going the route of frozen fruit smoothies (no boxed crap) and sadly, my husband thinks frappuccinos are the way to go. do you find that frappuccinos are still "hip" or do you think they are cheesy? to make a frap do you have to buy a powdered mix or whats the big deal with fraps anyway? to do smoothies, we are thinking about going the thermomix route or just getting a blend tec blender...any suggestions are very welcomed! thanks so much-

Greetings, Prepare for a long post. I have been searching all over the internet for an answer to a question and it's starting to appear that I may have to do my own experimenting. Still, I thought to ask someone (you all) who have MUCH more experience with tea than me. I have a doctorate in chiropractic and always got an A in Lab which, like cooking, I love. I also have the equivalent of a doctorate in coffee, yet not for tea....yet. For coffee I use a digital scale, a digital thermometer, stellar water (properly mineralized), make single variations every day over many weeks and record data on a spreadsheet, and incorporate my partner's opinion as well as occasional "outsider's" who say things like "this may be the best cup of coffee I have ever had!" So, here's the tea question, Question #1: Does tea taste better when "fresh brewed" like coffee does? It's well known that coffee that's more than 15 minutes old (20 tops) after brewing is not the same, and is not as good as fresh-brewed. Of course, and as you probably know, there is a LOT more going on than the post brew-time issue (water quality, grind size, type of grinder/mill, brew temp, type of roast, type of roaster, age of roast, weather patterns, dried on earth or wood, wet-dry-hot-cold processes, etc.), still I wonder if the post-brew time is similar with tea? Having just switched to tea from coffee, and while being amazed that I'm not missing coffee, I am learning a lot. How could I have almost 5 decades under my belt and be so clueless about the worlds of tea? I shudder to think of all the tea I have wasted over the decades not having any idea that a second, third or more infusions were possible. My current daily, all-day tea is Ti Kuan Yin. It does not take a Rocket Surgeon to taste the difference between infusion #1 and #5. I lengthen the steep time from the first to last infusions. Aside: I heard that tea gets cloudy when stored in a refrigerator - have not observed that yet. I read that it's a great growth media for micro-organisms. I am not trying to make kombucha - lol. My #1 priority is taste. Since the first infusion has a far fuller taste (some even recommend tossing it and using the first infusion only as a wash), and since the last infusion (#5) is quite thin in the taste department (though still good, just not as...), it occurs to me to mix the five infusions together, and heat what we want as needed over 1-2 days time. Question #2: Is mixing five infusions a good idea? (comments invited) I am mixing infusions now: I am make five infusions of 16 oz, or 2 cups each in an uncovered 4 cup Pyrex pitcher/measuring cup. Since I am using an oolong, my awesome water is heated to between 185 and 190. I am using close to 4 rounded teaspoons of tea, slightly more (a teaspoon) than most recommend. Steep times for each infusion in minutes are 2.5, 3, 4, 5, and 6. This yields a total of 10 cups steeped in 4 teaspoons tea for 20.5 minutes. Question #3: What is the difference between performing five infusions as noted above, or steeping the same amount of tea in 10 cups of water kept at 185 for 20 minutes? {?more tannins released because the tea leaves didn't get a smoke break?} Question #4: What is the effect of over-heating already brewed tea? Asked differently, what effect does taking a couple of cups of the mixed infusion up to 200, or 205, or even 212 degrees have? I'd love to find these answers, and of course, I'd love your input. Thanks in advance, Dr Carl Sir Dr. Carl, DC, OCD, ADD, PTSD, LOL

I saw something today I'd never seen before. A student at Johnson and Wales brought back coffee and iced tea for several people in the bread classroom (including yours truly -- more on that visit later), along with straws for all the cold drinks. However, one of the iced tea drinkers was short a straw, and when we looked around to see why, one visitor was drinking the hot coffee through a straw stuck into the little hole in the cover. I have never seen this before. Does it have some meaning of which I'm unaware?

Ok- so I know I prefer An Ji to Dragon Well White, But why? I haven't the clue. I do know why I love Pu'er. An 8 year old loose Pu'er reminds me of the lake front. I think of clean lake water and wet tree-bark(I said this was subjective!). So, The point is...how do you describe the taste of your favorite tea?

I am planning on baking a French-style cake that uses Earl Grey tea as a major flavor component. The cake is a typical French entrement, with two layers of light chocolate cake brushed with an Earl Grey-syrup mixture, a layer comprised of an Earl Grey tea mousse, and finally two regular chocolate mousse layers that have no tea at all. I am looking for an Earl Grey that is bright, with a lot of the orange flavors that make it Earl Grey in the first place. Any suggestions on a brand to use? The cake, btw, is from Pierre Herme, the famous Paris pastry chef.

I reported on a Food & Tea Pairing Dinner in Dallas, Texas at Sharon Hage's York Street in collaboration with The Cultured Cup and it's T-Bar Club. Is anyone doing Food & Tea Pairing Dinners or anything similar in your part of the world?

I bought a Camellia Sinensis. BEAUTIFUL plant! Gorgeous hue of green! I steeped a small handful of leaves in hot water and added a little sugar. It did not taste like traditional tea, but rather what the color "GREEN" would taste like if you could eat it. No bitterness at all. How does it taste like tea? Anyone else have a tea plant?

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 on an old one and save myself some bucks? Or just spring for a new one? If I'm looking at an old one, what should I be sure to look at? What's the difference in the grinding experience between the one held between the knees and the table-top version? Thanks for all your help!

I have read and been told about several methods for seasoning a Chinese Yixing teapot. All assume you are going to use only one type of tea for the pot. One suggests boiling it in a pot with used tea leaves of the type you plan to use in the pot, then letting it soak for a few hours. Another suggests steeping new tea leaves in it for three hours. A third method, told to me by a Chinese aquaintance, who says it is used by tea professionals in China, is to steep new leaves in it and then leave it in a cool spot for three days. I have tried a modification of these that worked okay, but not as well as I expect that the three day soak would producce. What method do you use? Any of these or something different?

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-

I, with South African childhood roots, best preferit with strong black tea with milk. People here look at me funny! I think most common is tea, no milk with nana leaves-peppermint?

Ummm... Lipton Iced Tea from the cafeteria in the office?? Seriously, though, I'd like for the people to suggest a tea for me. I'll ask the same question at Cultured Cup this Saturday, but I'd like to see what you guys recommend. What would be a good "evening" tea? You know, something to enjoy after a long day at work. Lots of times, I like to whip up a cocktail right when I get home. But on nights I don't do that, I am thinking maybe a nice cup of tea later in the evening, after I've had dinner and what not and am relaxing, might be a nice soothing way to end the day.

Over on the Tea 101 topic the issue of measuring water, leaf and timing has come up. My impression is that the tea world is roughly divided into those who are inclined to measure and those who are inclined to wing it. Much like the baseball fan world tends to be divided into those who are most concerned with the stats and those who are most concerned with the human dynamics. Personally, I tend toward winging it, especially when it comes to weighing the amount of leaf. But I have found that I can be way off with estimating the amount of leaf needed. One teaspoon full of a CTC leaf is a lot different than one of a wiry Indian leaf or a large Oolong leaf. So I finally broke down and bought a small pocket scale that weighs to one-tenth of a gram. And it has definitely helped with the learning curve for new teas. With inexpensive teas and ones I know I can replace easily, I often still wing it, but for teas that are hard to find or expensive it is more than helpful. I do use a timer (or count off the seconds with Puerh and Oolongs brewed gongfu style). Although I use a thermometer to check the water temp, I now know my water kettle well enough that I can tell the temp within a few degrees by sight and sound...but only about 75 - 85 % of the time. How about everyone else? Do you tend to wing it, or measure?

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.

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 valve that opens up when you put it on top of a cup. I know some people here use those. What do you when you want just a single cup? Brew in the cup, or use a really tiny teapot that holds just enough for one? Tell us what you use. Tell us what you used to use and moved away from. Was there a reason bhind the swtich?

eG Society member Greg Glancy, who is the owner of Norbutea.com has contributed samples of tea for three tea tastings here on the eG Forum's Coffee & Tea Forum. This first tasting will feature a Chinese Oolong - a Fall Harvest 2008 Tie Guan Yin from Anxi county in Fujian province. Greg sent me five samples of this tea, which will go to the first five members who PM me and who 1) have been a member of the eG Society for at least 30 days, 2) have 5 or more substantive posts in the Coffee & Tea forum, and 3) agree to contribute to the discussion. Please PM me with a mailing address and I will send the samples out this week. Here's some interesting information on this Tie Guan Yin from the Norbutea.com website (used with permission). (In the interests of full disclosure, I should note that I have known Greg for two or three years. I originally met him at a presentation he did for The Cultured Cup's T-Bar Club of his travels in the tea regions of China, including Tibet. I have no financial interest in Norbutea.com.) [Edit: criteria changed to five or more substantive posts.]

Hello tea lovers, I'm new to the tea forum, having recently stepped forward to learn more deeply the fine points of tea beverages. I just received a very nice tea samples from Anupa at Silver Tips Tea, as recommended in this forum by Gautam. I don't mind making a cup or two at a time while learning and studying a specific tea, appreciating it's unique color, aroma, and taste. After trying a few variations in steep time, tea to water ratios, and additional infusions, I can get an adequate idea of what works and if I like it and if I do, I just want to brew up a thermos full and draw out of it for the next few hours. No more fussing with water, boiling, strainers, etc. I did not see much howling about doing this in the forum, so none of you do this or it is not a big deal or or or. As long as I keep the cap tightened it seems not much aroma would be lost. If all the tea leaves are carefully strained out during the decant to the thermos, color and flavor changes would not occur. Very small particulate would get into the pot such as the powder in some Japanese green tea but the majority of teas would strain out completely. This topic is not about the fine art and etiquette of formal tea preparation or serving as pouring a pot of freshly brewed tea into a thermos jug would I'm certain constitute a sin, rather just a practical way to lessen the time spent preparing (fiddling) tea to drink throughout the day. When preparing an amount such as a litre, is there much practical difference in taste and aroma between using a quantity of tea leaves so a single infusion produces the desired amount in the least amount of time and assuming the tea can take a second infusion, using half the amount of leaves, brewing half the desired amount of tea and pouring into thermos, followed by a second infusion producing the remaining half? Thanks

Tell us what tea(s) you're drinking today, and whatever else might be of interest to everyone --- how you brewed, overall impression, aroma-taste-mouthfeel, source. As impressionistic or detailed as you like. For me today it's a ripe (Shu) Puer: 2003 CNNP "Yellow Mark" label tea cake. Sourced directly from China through Yunan Sourcing LLC on eBay. Not gong fu style today, but rather 5 grams in about 150 ml in a Yixing tea pot for 5 minutes for convenience sake. With about five years of age on it, this ripe Puer is smooth, no astringency, moderately full-bodied without off-tastes, pleasant but rather unidemensional. I have been able to get about 4 infusions out of this previously. I'll do this gong fu another day and report on it. What's in your tea cup today?

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 experimented with creating your own blends? What has worked well for you?

can someone help in description of teas==

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 enjoy having a breakfast of cheese on bread or bagels, with the usual morning coffee on the side. I'm considering searching out a couple varieties of coffee that would go well with some of the cheeses. Is this something I can pull off? Can I find coffee to pair with those cheeses? Any other ideas for accompaniments or pairings are certainly welcome.

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 good as what I remember. Have I just developed some kind of tolerance, or has anyone else noticed this?