Jump to content

Search the Community

Showing results for tags 'Tea'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • 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

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 389 results

  1. jpr54_

    The Art of Tea

    I just received issue #2 of this beautifully prepared magazine- I purchased my copy at www.houdeasianart.com The magazine has articles on yixing teapots, puerh tea, gong fu style tea servic joanne r. aka jpr54_
  2. wilsonrabbit

    Adagio has gone to market

    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...
  3. TrishCT

    Snapple White Iced Tea

    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.
  4. 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?
  5. Toliver

    Nestea Ice

    Nestea Ice It's a very...interesting...web site on the new product. I thought about posting this in the Soda Pop section but figured it should go here. There's supposed to be an ingredient in it that creates a cooling sensation in your mouth. Anyone see this product in their area?
  6. 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 even sure if the proper name of this is Romance Tea or if this is a rough translation. Has anyone ever heard of this? If so, any one know a supplier? Or, can you suggest a tea that may be similar? Again, I'm not sure of the entire blend, but there were clearly rose buds and violet. Maybe some lavender. It had a light floral taste. Appreciate your help. Thanks very much.
  7. Richard Kilgore

    Tea with food?

    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?
  8. LuckyGirl

    Organic Tea

    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 same criteria that I do for my produce to my tea. Thoughts?
  9. 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 for this year. However, several interesting Tea Tasting & Discussions in a new format are already slated for the first part of 2010. If you subscribe to the eG Coffee & Tea forum you will be among the first to know when one is posted. While the tasting is open to all members who have posted at least ten substantive posts in the eG Coffee and Tea forum, preference will be given until midnight (EDST) Monday, November 16th to those who have not participated in the last two tastings. Although many teas brew well both gongfu style aand Western style, Greg says this one really needs to be brewed gong fu style, so samples will go to those who will brew this tea gong fu (which means "with skill") style in a gaiwan or Yixing teapot. The three free samples are available to members who also 1) will do at least one gongfu style brewing session with multiple infusions from the sample, 2) will report on their experience and participate actively in the discussion, and 3) who have previously posted at least ten (10) substantive posts (questions, answers, comments that add to discussions) in the Coffee and Tea forum. As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion. So, please PM me now for details if you would like to receive one of the the free samples and participate in the tasting and discussion. Here's more information on this special Oolong tea from the Norbutea.com website. (Used with permission.) I have known Greg for several years since a presentation he once gave on a trip through the tea markets and farms of China fed my growing interest in learning more about fine teas. Since then Greg has become a tea friend and we drink tea together and trade teas and tea stories from time to time.
  10. Yajna Patni

    Confusing Tea Grades

    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.
  11. viaChgo

    yerba mate

    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.
  12. Oolong tea is a semi-oxidized tea, occupying the middle ground between green and black teas. Combining the best qualities of green tea and black tea, Oolong Tea is not only as clear and fragrant as GreenTea, but also as fresh and strong as Black Tea. If you drink Oolong tea, the natural aroma may linger in your mouth and make your throat comfortable. Anxi Ti Kuan Yin is one of the most famous and typical one among all the Oolong tea. With the new Autumn tea, here I show you how Ti Kuan Yin looks step by step by brewing with Gaiwan teapot. Preparation: The best warter for making Ti Kuan Yin is well water which is very naturl to better taste the aroma. Water should be brought to a boil and transferred to some kind of portable stove to keep it on the edge of boiling. The teapot(Mostly for Ti Kuan Yin, Gaiwan is used) should be clean ready for making tea on the drip tray. The cups and aroma cylinders (the latter only if present) should be also placed face-up on the drip tray. Here is high quality tea tea looks before brewing: Brewings: First round: The first round of brewing begins with filling the Gaiwan full of near-boiling water. The Gaiwan is filled to the brim and excess foam and tea leaves are simply swept aside by the lid before placing it firmly on top. A little extra hot water poured over the top helps keep the temperature high. The tea is brewed for approximately one minute and then quickly transferred to the serving pot to mix it evenly, avoiding uneven flavour from cup to cup. A narrow, metal filter can be used to catch fine particles that would spoil the flavour of the tea. The tea leaf looks after 1st brewing:
  13. finnfann

    Reseasoning a Tea Pot

    I love my son's baby sitter, really I do. She works really hard with him, stimulates him to no end and has him keeping up with kids twice his age. She does great things for us too; she does the laundry, she tidies up, and when she's run out of things to do during his nap, she creates new projects for herself. Yesterday, she scrubbed my tea pot. My beloved tea pot that I've been seasoning for 5 years. 5 years. I didn't know if I would notice a difference, or if the value of seasoning was all in my head, but suddenly my $2 an ounce Ceylon tastes like it cost $2 an ounce. All of the depth of flavor is gone. So, I'm wondering, does anyone has any tips for speeding the reseasoning process? Help. Please.
  14. 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.
  15. Vic Cherikoff

    Coffee ain't coffee, Sol.

    Coffee, coffee everywhere but none you'd like to drink. On a recent trip across the USA which started in New York City, went on to Newport, RI then over to Chicago and fianlly on to the left coast to San Diego it became patently obvious that you just can't get a decent coffee in at least 4 States. That celestial chain would have to rank amongst the worst culprit serving a beverage closer to the water left over after washing a stack of very dirty dishes in a lot of water (not that I've ever drunk any but it smells the same). Little wonder it's common to add sickly sweet syrups - anything to hide the taste. I tried brewed, espresso, cappuccino, filtered, regular, double and triple shots - all undrinkable for someone who comes from a coffee culture. Here in Australia we seem to have discovered what the Americans still don't know. You don't just burn the beans for flavor. You can't cook the bejeesus out of the aromatics and expect to end up with any taste you'd enjoy. What I will do next time I'm in the US is go to a roasting establishment, teach them when to stop roasting and introduce the coffee drinkers of America to the rich, deep noted taste of a wider range of aromatics than you can expect from near ashen beans. Good coffee is meant to be enjoyed. You stop. Sit down. Take in the complexity of flavors. Notice the chocolate notes. The toasty roasted characters with their hint of bitterness. There's a fullness of mouth-feel, almost a creamy texture which adds to the satisfaction of drinking coffee. It is certainly missing from the thin, lacklustre swampwater and what Americans call caufee. No wonder they buy it in a rush and swallow it while dashing to work or a meeting or just because life's always in a hurry. I suppose it's also recommended to drink and drive because if you spill some, you don't have to drink as much.
  16. ghostrider

    Loose tea needs to breathe

    Since I'm going through this ritual for the umpteenth time with two new varieties of Assam from Upton, I thought I'd inquire whether anyone else has noticed this pattern. Some teas seem to yield their full flavor from the very first pot, as soon as you open the tin, or hermetically sealed bag, as the case may be. Others taste dull & flat at the start. The dry leaves frequently have a good aroma, but that doesn't travel into the cup at the outset. Then, after a week or two of use and openings and closings of the storage container, the flavor of the new tea suddenly takes a quantum leap for the better. A fellow tea aficianado has also noticed this effect. It seems that the leaves need to interact with the atmosphere for a time to develop their full potential. Perhaps the fermentation process that occurs during the drying of the leaves needs to be restarted before they'll brew up really well. Perhaps there's such a thing as the leaves being too dry, and they need to be rehumidified to a certain degree in order to exude their maximal flavor when the boiling water hits them. My friend's approach, when he finds a tea that remains dull after a couple of initial tries, is simply to put the tea away for a couple of months; when he comes back to it, he usually finds that the flavor has blossomed. I'm not that patient or organized, I generally keep the tea in the rotation (I usually have 3-4 morning teas, & a similar number of afternoon teas, available), though I may select it less frequently until it develops. Has anyone else had this experience?
  17. jpr54_

    tea and 2005

    do you have any new year's resolutions on new teas to try in the coming year? i am going to explore the world of oolongs-to expand the more fermented and oxidized. i enjoy the more green, lightly fermented, low oxidized taiwan oolongs. i order from a variety of websites-my favorites are www.teahomeusa.com, www.enjoyingtea.com and www.jingteashop.com joanne
  18. Carolyn Tillie

    Coffee and Tea

    I know purists that will roast their coffee beans immediately prior to grinding their cup of coffee and drinking it immediately. If a shot of pulled espresso sits around at a Starbucks for more than 30 seconds or a minute, it gets dumped. However, I have a brother-in-law who will walk into my house and if there is cold coffee still sitting in my pot and there are no moldy floaties on top, he'll drink it. As I write this, I'm still sipping on a latte that Shawn made for me when I left for work this morning. He pulled the shots at 7:15 a.m. and it is now 1:30 p.m. I consistently make an entire pot of tea and re-heat cups out of it for a day or so afterwards, despite the fact that I PREFER it fresh, just having it made and ready to heat is often easier on a busy morning. What about you? How old is too old for you?
  19. cupojoe

    Cuban Coffee in East Midtown

    Anyone know of a place to get real cuban coffee near Grand Central???? I'm from Miami, and I miss it so. Note: moved to the Coffee and Tea forum in hopes of getting a response for "cupojoe"
  20. what's that big thing called? i'm told it sounds like "semivar", but this isn't the correct spelling. thanks.
  21. jpr54_

    Taking Tea

    In today's NY Times Travel Section , there is an article on tea houses in San Francisco- Imperial Tea Court Samovar Celadon Tea
  22. Andrew Levinsky is entranced by a Cult. Read the ravings of the new High Priest of the Cult of Tea, here . . . --------------------------------------------------------------------- Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
  23. evivant.com

    Hello everyone, I need help !

    Hello everyone I have been reading the forum over the last 2 weeks and really enjoy it, I am starting with my friends a new Gourmet retail website, we started winelibrary.com a few years ago and we are really getting into the gourmet life, so we were like "Why Not"........so the reason I am posting is We are curious what customers are looking for in the GOURMET TEA market, being into wine it seems that they have so many things in common. I really have been blown away with the level of knowledge in this forum.....the major questions is 1) Is selection more important then price ? 2) Will people buy tea and coffee on line ? 3)Are there any major advertisers in the market ? 4) who are the SERIOUS MAJOR players so far ?.........Thank you so much for answering any of the questions. PS: Thank you for the education !!!!!!!!!!!! Gary !
  24. Hiroyuki

    Deep-frying young coffee beans

    Have you every deep-fried green coffee beans instead of roasting? If not, won't you try that? Me? No. I don't want to try that. According to the following site, deep-drying green coffee beans in oil at 180 degrees centigrade allows them to be heated uniformly, resulting in good-tasting coffee. The oil in coffee beans will not dissolve in water, so the coffee will not contain any oil. http://www.ntv.co.jp/megaten/library/date/01/02/0218.html (Japanese only. This is the website of a Japanese TV program.) EDIT: Sorry, not 'young' but 'green' coffee beans.
  25. slkinsey

    Iced Coffee: The Topic

    It's getting warmer, and in Springtime a young man's fancy turns to iced coffee. Today I almost achieved iced coffee nirvana. Tall Glass Fill 2/3with leftover extra-strong presspot coffee Add plentiful sweetened condensed milk Add a slug of U-Bet chocolate syrup Add ice Stir Enjoy The two things that would improve on this, as I see it, would be frozen coffee cubes instead of ice, and some of that Ghirardelli chocolate syrup Alacarte pointed out. Some people like to use espresso as the coffee base, but at the volume I drink I'd be getting something like 14 shots per serving. So...? How do you do it?
×