Jump to content

Search the Community

Showing results for tags 'Tea'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. 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?
  2. Dan at yuuki-cha.com in Japan is contributing an Organic Kumamato Yabe Supreme for this Tea Tasting & Discussion. Yuuki-cha.com is the leading on-line purveyor of organic Japanese teas. I will mail free samples of 15 grams each of this 2009 mid-steamed organic sencha composed of a blend of Saemidori & Okumidori varietals to up to three eG Society members. More information on this organic sencha from the yuuki-cha.com website. Text and photo used with permission. While the tasting is open to all members who have posted at least ten substantive posts (questions, answers, comments that
  3. eG Society member Kyle Stewart at The Cultured Cup is contributing three Japanese green teas for tastings here in the Coffee & Tea forum. This, the second one, is a Houjicha Select. Kyle has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Wednesday, June 24th to those who have not yet participated in any of the last three tastings. As always, everyone
  4. I had a recent impromptu trip to San Francisco for the weekend and found myself eating breakfast in a rather nice cafe. Great pastries, and a selection of the most frou frou fruity teas I have ever seen. The closest to a tea I would want for breakfast was the earl grey. They made it to my surprise from water from the steamer on the espresso machine.... what a brilliant idea! the water was hot enough! Much more than when it is made with water from the coffee machine which is just too cold. I found myself really enjoying it. IT was a great earl Grey, with the black tea strong enough to shine thr
  5. I'm working on iced tea recipes for my (hopefully) soon to be cafe/restaurant. I want to have brewed iced tea and offer flavoured syrups to be added by the customer. The main problem is that the syrup doesn't absorb well into the cold liquid. It's ok but the clumps left on the spoon are not enticing. I don't want to sweeten when the tea is hot because I want the customer to have control over flavour (let's say lemon, strawberry etc.) AND sweetness. Any thoughts?
  6. [Moderator note: The original What Tea Are You Drinking Today? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: What Tea Are You Drinking Today? (Part 1)] Started the day with the MF Queen Victoria Darjeeling (2nd Flush) from The Cultured Cup. A very pleasant Darjeeling. Then on to a Sencha Select, also from TCC. This is the one featured in a recent Tea Tasting & Discussion, and as would be expected after so many weeks, it is a shadow of its former self - though still a pleasant shadow.
  7. During this summer heat, I became curious about matcha and chai iced lattes and smoothies. I ordered iced chai lattes at three places and liked some quite a bit better than others, and a matcha latte at one place that I liked much more than I expected to. It turns out that they make these cold drinks from commercial powdered mixes or liquid concentrates. I liked the ones made from the powdered mixes better, so I prevailed up one place to sell me some of their matcha latte mix and another is looking into selling me some of their chai latte mix. Has anyone else tried making these drinks at home
  8. The Cultured Cup is providing 10 mg samples for another Tea Tasting Discussion. This time a tea blend they have developed for iced tea. Their Yin Yang blend incudes Japanese green tea, Chinese black tea, orange, pineapple, safflower & strawberries. The Cultured Cup has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting. While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Friday, August 14th to those who ha
  9. Wholemeal Crank reported on a cold brew experiment in a recent post. I have also begun trying a little cold brewing and have a few questions. Have you found any teas that work particularly well? Any that are a disaster? What type of container do you use to cold brew? Is it possible to over-brew? Any other tips?
  10. Hulu has a Modern Marvels episode on tea. I enjoyed it, maybe you will too. "The Modern Marvel episode about Tea features a visit to one of the largest tea-bagging factories in the world, the Lipton's plant in Suffolk, VA. Here, an astonishing million teabags an hour - 24 million a day since the operation is 24/7." Don't be put off by the Lipton-centric description. It covers a lot of ground besides and it well worth 45 minutes. They even talk about Puer-erh.
  11. There have been several mentions in this forum recently about brewing tea at work by Wholemeal Crank and nakji. So I am curious about how everyone else brews tea at work -- * Tea bags or whole leaf teas? * Infuser cups or tea pots? * Tea brewing machine? * Tea tables for gongfu cha? * Or what? Is it a rush job to get some caffeine into your system? Or a pleasure? Or a pleasurable break in the day? Does drinking tea effect your work in a positive way?
  12. Although I started out learning gongfu style brewing with Yixing tea pots, I don't recommend that to my friends. If I knew then what I know now, I would have started with a Gaiwan - the traditional porcelain Chinese tea bowl with a saucer and a lid. The complexities of the effect of the many clays and shapes used for Yixing pots make things more difficult than they need to be for learning gongfu style, and have clear advantages in trying new teas. Since the porcelain does not absorb tea oils, it does not add anything from your previous teas into the one you are drinking now. Since you do not h
  13. 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 sm
  14. 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 o
  15. Sha-li-shian, Yu-shan, Nantou, Mu-zha, Li-shan... Where do I find them? What are the borders and boundaries for these designations? Maps would be great. Similar information for Anxi, Wuyi, and Pu-erh would be fantastic as well. Thanks.
  16. So what's the difference? I have a couple of specimens of each here and mostly it just seems like the Irish breakfast is stronger. Is there an official position?
  17. It's not that I don't care about tea at all. But my standards are pathetically low. The teas in my cabinets are old, having just come out of a year in storage in the Bronx. I took a tea-appreciation class in Singapore but didn't appreciate it enough. Richard Kilgore has given me some of his tea and it has been great, but I've quickly reverted to crummy tea. Ditto for when White Lotus and Dance bring tea to the Heartland gathering. What can I do to claw my way toward tea respectability? I need a program.
  18. I was curious about how tea was taken by the English during the Victorian era, so I did a little bit of digging on Google Books. One surprise was the number of works that suggested a "two-part" steep, namely steeping the tea for a few minutes in a very small amount of boiling water, then filling the remainder of the pot with boiling water and steeping again. It seemed to be a popular competitor to the more standard three to five minute steep, all-water-at-once method used today. An example from The Dictionary of Daily Wants, circa 1866: I get the impression that the dual-steep method is the
  19. When we were growing up, my mom made this drink for parties: black tea, lemonade concentrate, orange juice concentrate, a few cinnamon sticks and whole cloves, sugar. No one in the family has the recipe. Does this sound familiar to anyone? Would love to serve it at an open house. A great warmer-upper, and also easily made 'adult' with the addition of rum or whatever you please. Hope someone remembers this! Thanks!
  20. I am waiting for my new tea order from houdeasiantea.com. I ordered three 2010 oolong teas.
  21. Any thoughts on the new 2011 Spring teas from around the world? The only ones I have tried have been those from China and Taiwan at norbutea.com. Greg did a tasting for me in order to select another set of teas for a later Tea Tasting & Discussion. By the end of the day my taste buds were blurring, so I can't provide a thorough review of each of those teas, but there are a few that were particularly memorable because they were against type. The 2011 Shade Grown Anxi Tie Guan Yin stood out due to the intensified flavor from using a shade growing technique common in Japan for gyokuro. Anothe
  22. maher

    Handpresso

    http://handpresso.com/ since this thing uses water rather than steam, its not espresso, but is it any good? is it palatable, has anyone used it? i would love a portable espresso maker for hikes, but im guessing my little campfire moka is still a better choice than this thing... any thoughts?
  23. Journeys: Beyond Tea and Crumpets in Portland OR http://travel.nytimes.com/2007/07/08/trave...html?ref=travel
  24. I few years back, Kevin Knox, the author of Coffee Basics, but who secretly is more into teas, told me that you can decaf tea by pouring on the hot water, immediately draining it, then pour the water on again to steep. His claim was that a chemically processed tea was 92% caffeine free, while this method made it nearly 98%. For sake of his reputation, I'll admit that my memory can veer after a few years, so this may not be what he said at all. But, I've spread the info as gospel ever since. Is this true?
  25. In Amsterdam, we have a couple of chains, I call them Starbucks wannabes (no Starbucks in The Netherlands yet). They serve all the usual suspects, espresso, latte, a 'regular' coffee they call Americano. While in most cases, a regular black coffee, is my preferred coffee-beverage, I cannot stand their Americano. It's bitter, ist's too strong no matter how much I makte them dilute it, it's vile. (okay. why am I going there anyway? because they have one place, near the market where I always shop, and it has the best view, nice people come there, it's on my best friends + dog route to the park s
×
×
  • Create New...