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  1. [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 ephe
  2. I often have chamomille tea in the evening, a nice relaxing mug, but have not explored other herbal teas. What are your favorites? Can you describe them and your experience with their effects.
  3. China's favorite urinating “tea pet” is actually a thermometer.
  4. 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! ☺️
  5. I've been a big coffee fan for years, but lately, I've been drinking more tea. Where do you get your tea? Do you have an importer you like? An online store you frequent. I've been buying tea from Rishi at stores in the Milwaukee area (they are located in the area too) and have been very happy. One of my favorites so far is the Earl Green. Very tasty. .... sorry if there is a thread like this already, I did a quick search but didn't see anything....
  6. I am an everyday tea drinker. I came to the US 20 years ago, and gave up tea for coffeefor many years because it was too hard to find tea that didn't taste like vegetable water. My budget is basically very very low. I am laid off at the moment and trying to keep costs down. But here is what i drink, and my strategy for maximum tea, minimum budget. from the Indian Store: Brook Bond ( I think) Green Label. Green Label is Darjeeling. No flushes mentioned, but as long as it is made properly, makes a great cup of tea, for my taste. Tetley Massala Chai bags, decent but not fabulous. For real mas
  7. 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
  8. i have a bit of fresh mint left and want to try to make mint tea with it, Any recipes, ideas anyone? Would appreciate any help. Thanks in advance.
  9. 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
  10. 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
  11. 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
  12. 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!
  13. I am curious. Do you drink teas with food? What type of tea do you like to drink with what foods? Any pairings that don't work well for you?
  14. I am wondering about organic vs. non-organic tea. I would imagine that tea leaves absorb/hold pesticides and herbicides much in the same way that thin skinned fruits (like peaches) and berries do. I avoid conventionally grown produce and I am thinking that I would want to avoid non-organic teas too. I was looking for a tea for my daily drinking and ordered a few organic dragonwells to try but I also ordered many non-organic teas to try too. It seems that if I only limit myself to organic teas then I will be severely limiting myself but at the same time I don't know why I wouldn't apply the s
  15. I have been drinking a ti kwan yin for a while and started brewing it in a pot heated with hot water, etc, and then went to a large mug/cup also heated beforehand..and then transfering to my drinking cup.. .While rooting around in the kitchen I found a mug that was about 20 0z. It is a stainless steel"thermos" style thing. I found that I could pour the hot water over the TKY, in the mug, and let it brew for the alotted time with almost no temp change, and then put a mesh basket in the top of it and pour the resulting liquid into my drinking cup...The leaves stayed in the "thermos" thi
  16. It's not that unusual for a tea to go stale if it is old. My understanding is that you probably need to re-roast many teas if you keep them more than a year. Teas that are purposefully aged are re-roasted annually. Interestingly this came up with an aged tgy that I got from Greg at Norbutea.com a few months ago. I contacted Greg and told him the vacuum sealed package I got was off when I opened it and asked if this was a general problem or if I just happened to get the bottom of the bulk dregs. He was really surprised because he had opened a couple of packages when he received the shipment and
  17. eG Society member Greg Glancy at Norbutea.com is contributing 10 gram samples of a new Taiwan Alishan High Mountain Oolong from the recent spring harvest 2009. Greg has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting and discussion. 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, July 31st to those who have not participated in the last two tastings. Preference will also be given to those who w
  18. futanashi kyusu futa = lid nashi = without/with no kyusu = teapot Dan at Yuuki-cha.com thinks I may have the first lidless kyusu in North America, and maybe outside of Japan. I had emailed Dan about a nice, inexpensive kyusu (side-handle) teapot, asking for some detail on it, which he provided. Then I explained that I was looking for a teapot to use for roasty Japanese green teas like hojicha, so that the flavor did not create a problem for the unglazed pots I use for sencha. He thought that was a good idea, but said that he uses a lidless kyusu for hojicha and genmaicha. I had never heard or
  19. In the Barley Tea topic, torakris mentioned Korean Roasted Corn Tea: I was shopping at the local Super H-Mart yesterday and picked up a bag of the roasted corn. I chose the Soong Yung Tea brand (I guess that's the brand) after asking a woman who waited on me in the fast food kiosk. She said it was the best one with the best flavor. So, now that I have a bag of it, how do I make it?
  20. Varietal: Mao Xie Oolong English Name: Hairy Crab Oolong Harvest: Fall, 2009 Growing Region: Anxi County, Fujian Roast: Heat dried, no roasting Vacuum Sealed into 50 gram portions eG Society member Greg Glancy at http://www.norbutea.com is contributing 7 gram vacuum packaged samples of a new Fall 2009 Mao Xie, also known as Harry Crab for this Tea Tasting & Discussion. Greg has provided four samples of 7 grams each, and I will mail three of them to the eG Society members participating in this Tasting and Discussion. This is the first of the last three Tea Tasting & Discussions fo
  21. Any one else confused by all the grades of tea? My first question is... what is the difference between Orange Pekoe and CTC? The tea i am drinking now says it is orange pekoe, but it looks like the little balls i associate with CTC.
  22. Please tell us what you have learned that makes for better tea brewing. I'll kick it off with a few basics --- 1) Use the correct amount of leaf (leaf:water ratio) 2) Use the correct temperature for the type of tea leaf 3) Violate 2 & 3. That is, experiment with all the variables and see what pleases you. More later. What have you learned in making your tea?
  23. Several posts have raised the issue of tea bags vs using tea filters with loose leaf tea, including these: What's your preference and why?
  24. While I have been drinking a few Senchas over the last few years, I have recently been interested in learning about other Japanese green teas. I had a Kukicha and two Machas last month at the T-Bar Club of The Cultured Cup last month and look forward to trying Gyokuro in particular. What Japanese Green teas have you tried? What are your experiences with vendors of Japanese Green teas in your local area or based in Japan? Do you have any you recommend?
  25. Let's see your teaware - cups, teapots and all types of tea-things from around the world. To start off, here are a few Yixing tea pots from Yixing China. Each pots gets dedicated to a specific tea or at least a narrow range of teas, such as Dan Cong Oolongs or Shu Pu-ehr. So, what do you use to brew and drink your tea?
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