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  1. OnigiriFB

    New Tea

    Hi, I just bought some loosed leaf tea from Gong Fu Tea here in Des Moines (see my blog for a review) and the 2 teas I've purchased I've like the second brewing better than the first. This is my first real foray into gourmet teas and I was wondering if this is a common thing? I purchased a white tea called silver needle and a earl grey darjeeling. Both teas have a slightly acrid aftertaste. The white tea was grassy and gave me a slight headache (i'm allergic to grasses) the first time around but the second and third time it mellowed out into a wonderul if subtle tasting tea. The earl grey was similiar but actually seemed to devolop more of the bergamont scent each time. What causes that anyone know? I'm I just crazy? I am using the time frames giving to me by the tea store. It brewing in a pot loosely. What do you think?
  2. Enjoy: http://www.haaretz.com/hasen/spages/664394.html
  3. Just tried yerba mate for the first time yesterday. I liked it. The flavor is not my favorite among teas but it was still enjoyable. Maybe I wasn't sure what to expect. And it had a nice, pleasant caffeine kick that was different from a coffee or black tea. Other than being from South America, I don't really know anything about yerba mate.
  4. Here's my question: I pull three or four shots of expresso a night from an older *$'s rebranded Saeco machine (while I save up for an Andreja Premium). I generally turn it off when I'm done, then turn it back on when I want another. Using temperature surfing, I can usually pull a decent shot -- but would it matter if I just left it on? It would be on for about five hours every night. I'm not worried about electricity, just wear and tear on the machine. Thanks for your help, cass
  5. Hi All, My wife and I had a pretty amazing tea experience at WD-50. Up until that point I've only been an very occasional tea drinker and then only earl grey or green tea in bags. I have always been a cocktail before a meal, wine during and expresso/coffee afterwards but I am toning that bit down. After some initial looking around it just seems like the flavor/paring combinations are awesome. Can someone point me to an site that can help educate me on pot types ect? What types of pots do you all use? Anyone know what kind of pot that was at WD, it had the loose tea in a cylinder in the middle? It was like a french press in a tea pot. Thanks, -Mike
  6. An article over at MSNBC talks about how ... As far as what kind of "coffee" they would use in the vending machines... It should be interesting to see how this turns out. Obviously this can't be a drop in replacement for their existing vending machines as they obviously will need a water supply line. Unless of course they make the units totally self contained in which it has a supply of brewing water, along with a drain bin and waste canister for the "spent" pods. I would hasten to guess this machines will require quite a lot of service and maintenance. The cleanliness factor of these machines worries me as well. Granted the pods in theory wont be leaving grinds around, but there we definately be some residual brewed coffee in the mechanisms that will turn bitter quickly.
  7. In the Februrary issue of Wine and Gourment magazine in Israel (only offline, only Hebrew) I published a story about tea in general and in Israel in particular. You can find some of the info here http://stratsplace.zeroforum.com/zerothread?id=10487
  8. I just received issue #1 of this beautiful magazine- I purchased it from www.houdeasianart.com they also have a wonderful selection of teas
  9. I used to use a flannel drip filter (like a flannel tea-strainer), then they went out of fashion and I couldn't buy a new one. Recently my local coffee shop owner assured me that they need to be stored wrung-out, in the fridge. They do??
  10. article from Businessweek Any particular tea company to which you are especially loyal?
  11. I just succumbed to the hype and bought a purple clay tea pot. My tea still tastes the same Does anyone else use a purple clay tea pot?
  12. I just returned from a short trip to the UK, and my nerdy word-geek self noticed that British people tend to refer to 'a coffee' as opposed to 'tea' (not 'a tea'), and usage suggests that coffee is a 'count noun' as opposed to a 'mass noun' (alternately an 'uncountable noun'). I have my own theory about this, but I wanted to ask the crowd here at egullet if anyone else can rep for my observations, or if anyone has noticed idiosycracies in how beverages are used in conversation. anyone?
  13. Has anyone else tried Snapple's flavored White Iced Tea? Our local Shaw's Supermarket had 17.5 ounce bottles on sale for $1 each so I picked up a few in necatarine, green apple, and raspberry flavors. Generally, I just think they are delicious! Very nice, soft but good flavors. Also, very refreshing. The stuff is basically tea, water, sugar and natural flavors. It packs 60 calories a serving, with about two servings per bottle. But you're gonna drink a whole bottle.
  14. I was in my local A&P supermarket today, passed through the tea aisle and lo and behold, I saw a familiar label. Adagio Tea! On the shelf was Wu Yi Oolong and Aristocrat Earl Grey. Not exactly the same tea names on their internet site so who knows if it's better or worse or the same but with a name change for some legal reason or what not. I'm assuming it's fairly fresh being that Clifton (their warehouse and home base) is relatively local. How long it's been on the shelf...er...wish they had a "packed" date. Anyhow, I think it was a 4 oz container and the unit price was $39.96/lb (I think) but $9.96 (or so) for the container. I didn't really pay that much attention, but I do believe it was the same price for both. Too bad I didn't look to see whether Whole Foods was carrying them because I made a pit stop there too. I don't believe any of my other local markets are carrying them. Either way, they must be aggressively pursuing the American market by starting locally first (or is this a nationwide venture?). Has anyone seen them in their local markets and tried it? I'm wondering whether it really is on par with the "fresh" stuff via mail and whether it's even the same. I have not ordered their wu yi or earl grey yet. I have too much tea to warrant the supermarket purchase. I'm trying to control myself because I always buy more than I can drink. Don't ask...
  15. A coffee business discussion thread I'm involved in elsewhere on the 'net raised an issue that warrants discussion. Nearly anyone who's made good espresso at home or observed the process of grinding, packing, tamping, pulling and milk steaming in a well run cafe most likely realizes that it's much more labor intensive and time consuming than "pushing the buttton" on a Starbucks superauto and waiting for the counter person to pour off some milk from a giant pre-steamed pitcher that's been sitting on the counter for awhile. But at what point will a long wait time prompt you to go elsewhere or switch to some other kind of beverage on that occasion? How long a wait can you tolerate on weekdays? Five minutes... ten... a bit more? How about weekends? Perhaps a bit longer than that? And would there be value in having an "express line" that was for orders consisting of drip coffee only? (assuming that the rule was strictly enforced).
  16. i don't know why i think this stuff is so good. i pretty much have substituted water with this. and with 0 calories and at 99 cents for a big green bottle, it's hard to stop! anyone else tried it?
  17. Hi All! I'm new to this section of eG (usually hang with the P&B crowd). Does anyone know of a machine, (home or commercial) dedicated to solely making tea lattes? I was in Vancouver earlier this month and there's a tea shop in West Vancouver called the Urban Tea Merchant that has such a machine. According to them, the only one being used in the country. Thanks
  18. Seeking sources, preferably online, of what is sometimes called chrysanthemum tea: Tea leaves bundled and tied, to be used for multiple infusions. I would be interested in hearing about any type of tea, although lightly oxidized is a personal preference.
  19. I was walking to work the other morning, relishing the crisp, cool fall air. Those of you who either live here in NYC or have had the pleasure of visiting in summer know that the smells you encounter during those months can be...less than pleasant. So, it's always a treat when summer departs, taking the stench with it. Fall's cleaner, colder air also allows you to smell all the good things you couldn't in August - roasted nuts, smoke from a brownstone's chimney (what I wouldn't give for a WBFP!), and, above all, coffee carts. Every corner, it seems, is perfumed by them in the morning, the aromas wafting toward every commuter in a one-block radius. As I passed a fourth or fifth coffee cart on my commute, I started wondering how people in other parts of the world get their morning caffeine fix. I've always been a coffee cart devotee, and even though I changed jobs and offices more than a year ago, I still miss my "guy" down on 24th and Park...he knew exactly how I liked my coffee and that if he saw me coming down for a second fix at 10:00, it was a crazy day. So...how do you get your morning coffee (or tea)? Cart? Coffeehouse? Do you make it at home and carry it with you?
  20. Lee Bowman writes for the Scripps Howard News Services: - Decaf, but not caffeinated, coffee may cause an increase in harmful low-density cholesterol, but may also be beneficial to some overweight people, according to a new study. The study was lead by Dr. Robert Superko at the Fuqua Heart Center in Atlanta. Interestingly, part of the complex picture that is only alluded to at the end of the article is different beans for decafe vs cafeinated. So are the effects due to the different process used on the different beans, or on some component in the beans? Or something about how the body responds when average weight vs overweight? Or all of the above.
  21. I've been invited to afternoon tea (pronounced "teh") next week at the Peninsula Hotel in Beverly Hills. I'm looking forward to this... I checked their website, and I found their tea menu. Any suggestions/advice in preparation for the event? I'm partial to Earl Grey or English Breakfast, no sugar, no cream, maybe a little lemon. Why add to perfection, ehh? Hopefully, I'll post my experience ... with photos. Thank you in advance.
  22. I sick of boiling water everytime I want tea (which is a lot these days). We been going through a lot of tea lately. So a friend suggesteding getting one of those instant hot water dispensers. They hold about 3 liters and are made by brands like Zojirushi and National. It seem like every chinease household I've been in has one. What are people's experiences with them? Are they worth the $100 price tag? Which one do you recommend and where can I get the best prices? Any insight would be appreciated. I'm also going to go from bag to loose leaf teas. What is your favorite on-line source for teas? Price is a consideration for me.
  23. Last spring I posted a confessional about my dear parents coffee. It was really undrinkable. Several people suggested I bring my own press pot and grounds to their house, or volunteer to make the coffee. Unfortunately feelings would be hurt which would be much worse than a bad cup of coffee. So instead, I thought some suggestions and a few gifts might help effect a reasonable solution. But one new coffee maker, burr grinder, one initial pound of beans, and almost a year of practice later, the coffee is worse. I should never have intervened in the first place. They only either got confused or, more likely were just never into improving their coffee beyond trying to make their son a little happier. Last year wasn't so bad. I lived in the area and only had coffee after family dinners. Now that I've moved away and stay with them on holidays such as the one just past, I'm subject to the coffee on a regular and constant basis. (Thank god for the new laptop that's allowing me to write this as I sip a latte at the Panera bread shop; no local coffee shops in this part of town. But at this point the 7-11 would have worked too. They just don't have free wi-fi.) The problem as it stands today: 1) the coffee maker is a little more sophisticated than their old one. It's a cuisinart thermal caraffe and, because the lid and cone are more complicated, they don't get cleaned very often. 2) somehow, they got the notion that any coffee that starts as whole beans at the point of purchase is good. That means Dunkin Donuts, which tells people how good its coffee is, and any other non-canned, unground, bean. 3) the grinder has never been used since that first pound. They just grind it at the store or the donut shop, then stick it on the shelf in the cupboard often times for months. My mother even talked about a friend who has a small refridgerator and whose husband insists on keeping a full pound of coffee in there. "What a shame, taking up so much space." 4) Blending. I was told on arriving that the "Folgers" can in the cupboard didn't have any folgers in it, so I shouldn't fear. Inside instead was a combination of, all whole-bean, store-ground, coffees including Duncan Donuts, Eight OClock, Tim Hortons, and some other supermarket kind. It's really really awful. Much worse than before I intervened. I think this is a problem without a solution. Since this is probably the worst crisis in my family right now, I just may have to let it rest and hope the coffee someday gets back to its old just bad self.
  24. My group is moving to new offices in Toronto at the end of the year, and for my sins I’ve been put in charge of the coffee committee, charged to find some system that makes drinkable coffee instead of the usual swill. We have about 50-60 people, not all of whom are coffee drinkers. My hope is to come up with something good enough and inexpensive enough to keep our staff in the office and not spending half an hour twice a day putting on their coats, boots and mittens and trekking down the block to Starbucks. Has anyone ever had decent office coffee? Any recommendations?
  25. Having never had tasted the quality of the coffee coming out of a Keurig machine, I couldn't understand why people would even think about buying a proprietary coffee dispensing system like the K-Cup, with such a diversity and abundance of Pod coffee on the market. Well, sometimes, proprietary standards also means higher quality and better technology -- and in terms of the quality of product the Keurig can produce, the proprietary system is totally justified. I just tasted the Timothy's Decaf Colombian coffee and Celestial Seasonings Breakfast Blend tea, and they were excellent. The recycle/re-prime on the Keurig is very fast, and the water comes out at a nice 192 degrees (although you can manually step it down to 187 you want to go colder, such as if you wanted to flush pure water thru the system and brew a high quality loose-leaf Chinese tea in your mug, for example) As far as i understand, the primary difference between the B50 and B60 is that the B60 has 3 pour sizes whereas the B50 has two, and the B60 has a lighted control panel and reservoir plus chrome effects. I'm not sure if it justifies the extra $50, but it definitely is one seriously cool looking coffee machine and you can easily tell how high the mechanical build quality of this thing is and how strong the electrical pump is. In terms of ease of use nothing could possibly be easier -- the water tank is easy to pour into, the loader mechanism a child (or a senior citizen in assisted living) could master, and there is virtually no cleanup required. For a small office environment I'm not sure what could possibly beat the Keurig system if you were going the single-serve route. So do I like the Keurig system and K-Cups? It may be premature, but I would say its a resounding "Hell Yes!". I'm really looking forward to more and more K-cups -- hopefully Keurig will make it easier for 3rd parties to produce the cups, or that they will be partner with more companies in the future.
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