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  1. China's favorite urinating “tea pet” is actually a thermometer.
  2. Hello everyone! I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey! Have a good day! ☺️
  3. This arose from this topic, where initially @Anna N asked about tea not being served at the celebratory meal I attended. I answered that it is uncommon for tea to be served with meals (with one major exception). I was then asked for further elucidation by @Smithy. I did start replying on the topic but the answer got longer than I anticipated and was getting away from the originally intended topic about one specific meal. So here were are.. I'd say there are four components to tea drinking in China. a) When you arrive at a restaurant, you are often given a pot of tea which p
  4. Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas. You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot. Ingredients (for 2 teas)Raspberry-orange 8 cloves a piece of cinnamon 2 grains of cardamom 4 slices of orange 2 teaspoons of honey your favourite tea
  5. My friend sent me some Chinese tea called Songxiang tea. Has anybody drunk this kind of tea? It's the first time I've heard of this tea.
  6. The other week I was poking around on Aliexpress for tea, and I came across an appealing looking assortment of samples. 30something varieties for somewhere around $7.50. Seemed it was worth the risk. It finally arrived. I intend to taste my way through these and share my notes here.
  7. I brew coffee, tea and cocoa beans. Seeking suggestions on suppliers of quality flavorings - examples: almond, vanilla, mint. caramel, coconut, pineapple etc. Most of what I find has an overwhelming taste of alcohol, glycerin or artificial flavorings or sweeteners - or just plainly too much sweet, not much added flavor....really not crazy about anything too sweet. Can anyone make any recommendations? perhaps part of the problem is most of what I find is intended to flavor either baked goods or snowcones! LOL thank you.
  8. Hello all, I'm starting an online tea store and would appreciate your input. What could we do to ensure you had an exceptional experience every time you shopped there? Thank you!
  9. A couple of weeks ago we had an event here at my apartment building. The woman who made the coffee told me that she added a small amount of salt to the freshly brewed coffee. I was stunned ... never heard of such a thing! A few days ago I was watching an old episode of Good Eats, and there was Alton adding a pinch of salt to his fresh-brewed French press coffee, saying that the salt reduces bitterness. Once again I was surprised. So, what's the story behind adding salt to fresh-brewed coffee? Is it done if the beans are mediocre or poorly roasted? Or when certain m
  10. via johnder, this thing appears to be on the market... The Pour Steady. via my hipster niece, "We are seriously two innovations away from circling back to Mr. Coffee."
  11. A friend just bought some kombu cha and can't find instructions on how to brew it. This is a solid tea, not powdered. Anyone know?
  12. Well it happened again. I was at a local coffee roaster and asked for their darkest roast. I got a withering glare and was informed that they only roast light. Like I had asked for a well done steak or for a vodka martini at a different type of establishment. My main espresso stand uses a pretty light roast and shares the opinion on dark roasts, although they are less supercilious about it. Pretty much every cafe in Australia uses a light roast. I'm getting used to the lighter espresso, especially when brewed well, but I kind of miss being able to go to the dark side. And I find that light r
  13. My wife is a huge fan of Kroger's Private Slection Sweet Cinnamon Spice Tea, see http://www.privateselection.com/artisan-products/gourmet-beverages/teas/sweet-cinnamon-spice-tea-caffeine-free/. The label indicates that the tea comprises cinnamon, ginger root, rosehip, organge peel, and peppermint. Would any of you be able to share a more detailed recipe for this blend? Thx.
  14. I was kindly given a bag and wow this makes brilliant blue color? But as far as drinking it as tea? Has anyone tried this and have recipes? If not it will be religated to the food coloring section of the pantry? Fascinating the color oozes a very deep unfoodlike blue into the water like you are pouring blue ink in. Straight from the bottle. But the flowers just look like little blue flowers, no evidence the color is anything but natural, it doesnt rub off, but when it hits water you have RIT DYE blue if you out lemon in it turns purple ..fun but I have no clue about these, did a search it do
  15. Inspired by an exchange between Naftal and Hassouni in the winter tea thread, I thought I'd ask something different but possibly related: what coffee or tea mixtures do people make that they are either embarrassed to admit, or that they find delightfully disgusting or painful? This could be anything from plain old "I drink Folgers black every day!" to an exotic but grotesque mixed drink. I'll start: I'm about to drink my favorite disgusting infusion, Ku Ding, with a cheap bourbon whiskey, Fighting Cock. Interestingly, in my experience the aftertaste of Ku Ding easily outlasts - by a lot - ha
  16. Well, the polar vortex has returned and I am drinking teas that go well with cold weather : strong black tea and powdered green tea with butter ("Tibetan"-style). And, I was wondering: What do you drink- tea-wise- when cold weather hits?
  17. I love green tea powder or matcha but I've been reading along the web that white tea has alot more antioxidants that green tea does so I went into searching for white tea matcha but so far I've found any selling in my neighborhood so I was wondering what do they taste like and if anyone could compare them to matcha green tea for me
  18. I hear a lot of talk about the amount of caffeine in the second steeping of tea, and I thought it would be interesting to look at some of the hard research data on the subject. A number of sites deal with this issue and I will eventually list more. But this is a good place to start the discussion http://39steeps.blogspot.com/2009/07/tea-myth-busted-90-of-caffeine-comes.html
  19. Hi everyone! Anyone here who have tried brewing their own kombucha? Last Saturday I tried brewing my own. How many days would it take for the tea to be ready to drink?
  20. Interesting discussion in The Guardian, here. There is also a huge amount of reader-contributed material here.
  21. What do people here think of the "bulletproof coffee" fad, or just butter coffee in general? Here is a company that promotes it, and here is a random discussion on the Interwebz, plus this piece from Fox News. The basic idea is mixing butter and/or something like coconut oil with coffee. Obviously there is also a tradition of mixing butter and tea, but until recently I never heard of the coffee variation (or abomination?). But I've had trouble finding any... let's say, unbiased discussions of its effectiveness, health value, etc.
  22. Come Winter and Masala Chai (Spiced tea) becomes popular in India. Most of the masala chai available in packets are a mix of mind boggling spices. But I make mine very simple. Here is the recipe for tea enthusiasts: Ingredients: CTC tea leaf (Assam Black) Milk Sugar (To taste) Cardamom (2/3 Pods) Shreded Ginger Clove Powder (1/10 teaspoon) Jaggrey (1/4 Teaspoon) Method Bring water to boil Add leaves and simmer for two minutes Strain Add the rest of the ingredients and simmer for another two minutes. This hot beverage proves to be good during winters for some cheers. It is alo good for people
  23. I think I am about to enter my tea/tisane nerd phase. Got some good suggestions from our herbal tea topic http://forums.egullet.org/topic/119376-herbal-teastisanes-what-are-your-favorites/?hl=%2Btisane I noticed the post on Serious Eats about Steven Smith the guy who started both Stash and Tazo and now has another tea company.- http://drinks.seriouseats.com/2013/08/steven-smith-interview-tea.html?ref=excerpt_readmore Some sound quite appealing. Has anyone tried them ad if you have tried Stash or Tazo or the new company and how would they compare?
  24. I'm just wondering if I could add phosphoric acid to home brewed tea. Has anyone tried it? I am trying to cut sugar out but can't stand plain tea or tea with lemon. I am a soft drink junkie but think its the tartness I like about them.
  25. Hi all, I'm looking at starting a new coffee/tea bar and I could really do with your help! I want to focus on a large variety of high quality tea, instead of focussing on coffees, like most other places do. Having said that, I love coffee too and will also be serving the usual americano, cappuccino etc. Tea is the second most popular drink (after water) in terms of amount consumed per day, yet costa and starbucks etc serve much more coffee than tea. What I would like to know is what would make you buy a tea (or derivative of tea) drink, or what's wrong with tea? Thanks!
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