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  1. 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?
  2. 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.
  3. Fat Guy

    Decaf tea

    Is there a consensus among serious tea people as to whether decaffeinated tea (actual decaf tea, as opposed to herbal infusions) can be legit?
  4. 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.
  5. I picked up a 'tin' (round tube with two vacuum-packed bricks within) of JustMake King Hsuan Oolong, a semi-fermented formosa tea recently. The literature included the chart below, with suggested amounts of leaf and steeping times. However, there is no indication of the amount of WATER. Any ideas?
  6. A True Tea Pot Confession I swear I have never done this before. I always dump leaves and rinse a pot before returning any teapot to it's perch on a teapot shelf, lid off for a day. Always. Except a week or so ago. I had too many pots going at once and moved my smoothest brewing Japanese Banko back to it's perch with the leaves still inside with lid on, planning to do the dump-and-rinse before going to bed. You guessed it, two days ago I picked it up again to use it and...greenish mold covered the leaves. After dumping and rinsing it definietly smelled musty-moldy. Afraid I would have to do something drastic like use a denture cleaner to strip it and then go through re-seasoning it. But I treated it with boiling water a few times and then added baking soda with boiling water and let it stand for a couple of hours. The next day the moldy aroma was gone, but the first two sessions with the Banko left a faint baking soda slick in my mouth. Today, eureka! Back to normal for the most part. May have lost a very little seasoning in the process, but that's okay. Anyone else have any tales of teapot neglect and redemption?
  7. 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-
  8. 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
  9. I have made several purchases from them and have been happy- My last purchase was finally successful-I purchased a small glass teapot and pitcher- the first order was lost on way to usa but second was delivered via usps and royal mail registered signed for- customer service was excellent. I was impressed with their professionalism.
  10. eGullet Society member Greg Glancy at norbutea.com is contributing free 10 gram samples of each of three interesting Japanese 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 three following soon) and then PM me. The first Japanese tea is a Sunpu Boucha - 2010 1st Harvest Hon Yama Kuki-Hojicha. Text and image used with permission by norbutea.com. The next two posts will describe the second and third Japanese teas for this TT&D, and the fourth one one will provide additional important information on how to request the three free teas. Stay tuned!
  11. 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.
  12. So lately I've been noticing the price of coffee is going up, up, up. At the specialty shop where I buy my freshly roasted beans, we're talking $16 for 12 ounces of Stumptown, in a lot of cases. Is there a point where you'll just switch to tea? And, what kind of prices are you all seeing?
  13. 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?
  14. 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.
  15. So I was at a tea shop at the mall today and looking for a nice decaf black tea for my father, who is trying to cut down on his caffeine intake. The woman at the shop said that if I steeped the (caffeinated) tea in hot water for 30 seconds, then took it out and steeped in a different cup of hot water for the correct brewing time, the resulting cup of tea would have no caffeine, but I'm not buying it...has anyone heard this? Have I just missed out on some well-known fact by spending most of my time drinking coffee? Or was she just trying to make a sale?
  16. 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.”
  17. 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.
  18. I am wondering what others here drink when they have a cold, fever, flu, or just feel lousy. Do you drink it because it makes you feel better, or due to a homeopathic benefit? Thanks!
  19. I'm trying to figure out how to figure out the appropriate number of tea infusions based on prior infusions, time, exposure to air, and who knows what else. Take today. I put a few leaves of Norbu Ruby Black Tea into the pot this morning and made a nice brew. I'm now about to make the second pot: it has been only four hours; I left the leaves in the pot wet and covered (though air gets in through the spout). But then what? Tomorrow morning? There's a storm on the way: Thursday? Covered? Uncovered? Exposure to light? Sound? And please don't say "trial and error." Surely there's some guidance that's less hit-or-miss out there!
  20. 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?
  21. I am curious about what teas everyone discovered the past year and what you want to explore this year. New categories of tea? Teas from new countries or regions of countries? Teas processed differently? So what did you try in 2010 and what are you looking forward to for 2011?
  22. I bet we'd learn a lot about culture and caffeine if everyone shared a photo and brief description of their coffee or tea set-up at work. After all, the Society is international, and surely we can learn something from the works we all use to satisfy our addictions. You game? Lousy phone photos will do the trick here. Nothing fancy needed.
  23. I've recently learned about a type of tea popular in certain parts of China, where oolong is stuffed into a hollowed-out pomelo and allowed to age. Might this have been the style of tea the Earl was trying to have replicated by his English tea blenders? During the time period when Earl Grey was developed, I believe that Europeans had yet to make a distinction between a heavy oxidized oolong and a black tea. Thoughts?
  24. Anyone have any pointers for discovering more on the history of kombucha? The internet so far has been less than helpful, either pointing to Japan (this is a mistake based on the fact that Japan has its own kelp tea named kombucha), or to a mythical past in North East Asia going back thousands of years (despite the fact that black tea was not invented until the 1600s). I suppose kombucha could have originally been made with green tea, but that's not the way I typically encounter it. I've also heard that the drink originated in Russia in the 1800s (teakvas), which sounds a bit more plausible, but am at a loss for where to go from there. Any help?
  25. [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 2)] Morning started with the Yi Mei Ren Wulian Mountain Yunnan Blcak Tea from norbutea.com. Brewed in a 300 ml Yixing teapot reserved for Chinese black teas, and a wonderful improvement over brewing this already good tea in a gaiwan. Followed by the Zheng He Bai Mu Dan White Tea from jingteashop.com. Brewed in a different Yixing, this Bai Mu Dan is light and ephemeral. What teas are you all drinking today?
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