Jump to content

Search the Community

Showing results for tags 'Tea'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • 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


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


  1. 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 wel
  2. 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 diff
  3. 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
  4. What do you use to store your teas and how well do they work? Which containers for which teas? Are the aesthetics of tea containsers important to you, or do you just want whatever will protect the teas from air, heat and light? I have been working to understand what different teas require in the way of storage and how well different storage containers work to provide the level of protection they need from their common enemies: air, heat and light. I have tried: - single lidded tins - single lidded tins with synthetic seal - double lidded tins with plastic inner lid - double lidded tins with t
  5. I am curious to see why people became tea drinkers and how they became interested in learning about tea. If you have a story, please share!
  6. A friend may be going to Korea early this year and has offered to bring back some Korean tea and tea-things for me. Anyone know anything about Korean teas and have suggestions?
  7. Coffee & Tea Forum Index Tea Topics
  8. rob7

    Romance Tea

    Tonight I went to a Japanese restaurant. At their bar was a container holding a very interesting looking tea. The owner said that this was called Romance Tea. We tried it and we really enjoyed it. Although I can't say exactly what is in the blend, there are rose buds and violets. It definitely had floral notes in the taste but I also tasted notes of honey. On my way out I asked the owner about the tea and she said that I will not be able to find this tea anywhere. I asked, "even online", and she said that she doesn't think so. She said that they get this tea directly from Taiwan. I'm not eve
  9. Hello everyone! First post here, and I think there's no better first post than one about something very close to my heart: Iraqi-style tea. Growing up half-Iraqi meant a lot of tea in my house, for Iraqis are truly obsessed with the stuff. While I grew up drinking all kinds of tea, and still do, the style associated with Iraq in particular is an extension of the Russian-Turkish-Iranian samovar-brewed tea, in which a tea concentrate (in Russian zavarka, in Arabic no idea) is brewed in a teapot and slowly steamed on top of either the boiler of a samovar, or a kettle on which the teapot sits. I
  10. So, like many people I've been trying to get better at producing the right kind of pourable "latte art" milk foam over the years. This has involved such refinements as installing a three-hole steam tip on my Rancilio Silvia and switching from the "standard" 20 ounce milk pitcher to a much smaller 12 ounce milk pitcher. Both had a notable impact on my ability to consistently produce high quality milk foam. But still, perhaps depending on the quality, age and fat content of the milk I used, I wasn't able to get the creamy pourable microfoamed milk I wanted. Until now. One day I was making ca
  11. Jing and Sebastian at jingteashop.com recommend leaving a small amount of tea in your gaiwan as a "root" for the next infusion when brewing Chinese green tea. Anyone else do this? I have tried it, but not done a side-by-side comparison, and think there may be a mild intensification of flavor. It certainly does not seem to cause any bitterness. How about leaving a root in a glass when brewing "gradpa style"? Thoughts? Experiences?
  12. ON HGTV this weekend there was a 1 hr show of International Housewares- There were several items for coffee and tea that were interesting- www.hgtv.com----search products to see items
  13. 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?
  14. 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
  15. 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 -
  16. Dan at yuuki-cha.com in Japan is contributing two organic 2010 shinchas for this Tea Tasting & Discussion. Yuuki-cha.com is the leading on-line purveyor of organic Japanese teas. The two organic shinchas are the 2010 Organic Kagoshima Shincha Saemidori and the 2010 Organic Asahina Kabusecha. I will mail free samples of 15 grams of each of these shinchas to up to three eG Society members. More information on organic shinchas 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 25 substantive posts (simp
  17. I was reading a tea blog and I stumbled on someone who stumbled on this. It's a book from 1903 titled The Little Tea Book. It's a short read. A great deal of poetry. An interesting look at tea from an older perspective. Hope someone enjoys it!
  18. A Darjeeling is just a Darjeeling, right? That's what the mass market grocery store tea vendors would have us think. It's. just. not. so. Different Darjeeling tea estates and different flushes during the year make for interesting variations when the tea meets the mouth. So the purpose of this Tea Tasting & Discussion is to give us the opportunity to compare the differences in three first flush Darjeelings (known as the champagne of teas) from different estates. Bill Waddington at teasource.com is providing the Darjeeling tea samples. Namring Upper Estate, 1st Flush, FTGFOP1 Puttabong Est
  19. http://www.franchia.com/ This is one of the nicest tearooms in nyc- They have good tea and tea pots and utensils
  20. Has anyone else tried the frost teas produced by Los Angeles' Chado and James Norwood Pratt. They introduced them several years ago. Single estate leaves picked at the height of the frost, just like ice wine. Do any other producers make this kind of tea? Absolutely lovely stuff.
  21. 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?
  22. 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.
  23. 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 guidanc
  24. jpr54_


    This appeared on teamail this morning Harney & Sons will be opening up a tea room at 433 Broome St. this month, according to the Wall Street Journal: "The SoHo store will combine a country aesthetic with downtown chic, with rustic and modern design elements. In the 2,500-square-foot space there will be a tasting bar with tea consultants and a modern afternoon-tea service with light fare."
  25. mbanu

    Boiled tea?

    I've always thought of boiling tea as a major no-no as far as flavor is concerned, something to be left to people who see tea simply as a source of caffeine. However, recently I've come to understand that this is both a standard way that Pu'er is consumed, as well as the usual route for making Indian chai, the basis of the tea concentrate (zavarka) used in serving tea Russian-style, and the original method for consuming tea in China back in the Tang Dynasty. When tea is boiled, what is lost in flavor and what is gained? Are there certain types of tea that take to this sort of treatment better
  • Create New...