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Found 389 results

  1. 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
  2. Richard Kilgore

    Tasting: Fall 2008 Tie Guan Yin

    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 will send the samples out this week. Here's some interesting information on this Tie Guan Yin from the Norbutea.com website (used with permission). (In the interests of full disclosure, I should note that I have known Greg for two or three years. I originally met him at a presentation he did for The Cultured Cup's T-Bar Club of his travels in the tea regions of China, including Tibet. I have no financial interest in Norbutea.com.) [Edit: criteria changed to five or more substantive posts.]
  3. f3xy

    The Little Tea Book

    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!
  4. Hardly an original concept for a thread but since our companion thread has folks spending so much time on the dark side.... how about some warm and fuzzy memories of your favorite coffee/espresso experiences? Perhaps it's not really the best cup you've ever really had per se but for whatever reason is very memorable. Mine would have to be back around 1979 or so when my GF spent six months in Colombia South America teaching. She brought back a few vacuum packed pounds of a special grade of Colombian Supremo that was available only for export - much higher quality than what was sold for the local Colombian market. I promptly brewed up a small pot with my trusty Melitta and for the first time ever, discovered a coffee that was ruined rather than benefiting from having half 'n half added (I have typically always added half 'n half to my coffee - even the good stuff). This stuff was so good that drinking it black was the only viable option. Thinking about that first cup still evokes tangible taste recollection not to mention the intensity of being in love for the first time. I'd be remiss if I failed to mention the first time I tried Ethiopian coffee made in the traditional manner, which is the preparation method used in the Ethiopian coffee ceremony. It was like drinking liquid gold (or so it seemed.... never having drunk liquid gold but I'm struggling for an analogy). I exited the restaurant (in Denver CO) and was greeted by the largest and most visible double rainbow I've ever been lucky enough to see - somehow very apropos.
  5. 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?
  6. windtrader

    Cup at a time is a bummer

    Hello tea lovers, I'm new to the tea forum, having recently stepped forward to learn more deeply the fine points of tea beverages. I just received a very nice tea samples from Anupa at Silver Tips Tea, as recommended in this forum by Gautam. I don't mind making a cup or two at a time while learning and studying a specific tea, appreciating it's unique color, aroma, and taste. After trying a few variations in steep time, tea to water ratios, and additional infusions, I can get an adequate idea of what works and if I like it and if I do, I just want to brew up a thermos full and draw out of it for the next few hours. No more fussing with water, boiling, strainers, etc. I did not see much howling about doing this in the forum, so none of you do this or it is not a big deal or or or. As long as I keep the cap tightened it seems not much aroma would be lost. If all the tea leaves are carefully strained out during the decant to the thermos, color and flavor changes would not occur. Very small particulate would get into the pot such as the powder in some Japanese green tea but the majority of teas would strain out completely. This topic is not about the fine art and etiquette of formal tea preparation or serving as pouring a pot of freshly brewed tea into a thermos jug would I'm certain constitute a sin, rather just a practical way to lessen the time spent preparing (fiddling) tea to drink throughout the day. When preparing an amount such as a litre, is there much practical difference in taste and aroma between using a quantity of tea leaves so a single infusion produces the desired amount in the least amount of time and assuming the tea can take a second infusion, using half the amount of leaves, brewing half the desired amount of tea and pouring into thermos, followed by a second infusion producing the remaining half? Thanks
  7. Richard Kilgore

    Tea Trucs - Tips for brewing better tea

    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?
  8. jpr54_

    Tea and Coffee

    I drink both tea and coffee- I appreciate the separating tea and coffee out as a special group of its own- I will be traveling to Fort Lauderdale and would like suggestions/recommendations for tea! Joanne
  9. 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
  10. 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
  11. 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?
  12. 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...
  13. 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"
  14. KMPickard

    Yellow & White Teas

    We're just getting into the world of fine teas and enjoying our explorations tremendously. So far favourites (mine) are Koslanda Organic from the Uva area of Sri Lanka and Keemun Hao Ya "A". L leans towards Chinese Kwai Flower Oolong. We have some Darjeeling Whyte (sic) tea and I'm somewhat at a loss as to how to brew it. I've looked up several tea sites on the web and come up with brewing times of anywhere from 2-3 minutes to 7 minutes. chd also mentions in a post on another thread that the ideal way to brew white tea is to steep it overnight at room temp. So... I'm totally confused. Any suggestions for me? Thanks, Kathy
  15. 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?
  16. 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?
  17. 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 !
  18. what's that big thing called? i'm told it sounds like "semivar", but this isn't the correct spelling. thanks.
  19. Richard Kilgore

    Re-roasting tea?

    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 it was fine. But he opened a couple more and they were off, too. So he emptied all the vacuum packs, re-roasted all of it, gave me a replacement and offered to re-roast my first batch. Greg has a cool little tea roaster made of bamboo. You can get these from several tea merchants - Hou de and Yunnan Sourcing both carry them I believe. Less than $100. It looks similar to a stack of those bamboo steamers, and has a low-power heating element in the bottom. You can re-roast in the oven also if you are careful. So I may try the oven. Trickier than the bamboo roaster and makes me a little nervous. Has anyone else re-roasted in the oven? What temp and time did you use? Did you put it on a half-sheet covered with aluminum foil or something else? Leave it on the sheet to cool or dump it?
  20. 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_
  21. 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?
  22. Okay just finished my 4lb stash from a trip last year comprising of peabery from both UCC and Greenwell farms. Personally felt that Greenwell had a much superior product vs. UCC. Looking to restock, does anyone have any other roaster recommendations, I'm going to just do mail order instead this time round. Might give the Greenwell Special Reserve a go...
  23. jpr54_

    Montreal Tea Tasting

    This is a copy of a post I received on another list- Last year I went to the the tasting and had a great time- If anyone is interesting in carpooling please e-mail me- Dear All, due to popular demand we have decided to reschedule this years Spring Tasting for Thursday 10th June to give our out of town visitors a little more time to get here. A Tasting of Asia's Finest Spring Teas, Darjeeling's from Kevin Gascoyne of Kyela Teas Highland Oolongs of Taiwan from Hugo Americi and Chinese and Japanese Green and White teas from Jasmin Desharnais. All three buyers have just arrived from their regions of specialisation and will be giving a public tasting at the Camellia Sinensis Tea House in Montreal on Thursday June 10th. Reservation required, tickets are CAN$20, kg@darjeelingtea.net for information or reservation. Hope to see you there. Kevin. www.kyelateas.com www.darjeelingtea.net
  24. Richard Kilgore

    Seasoning Chinese Yixing Teapots

    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 well as I expect that the three day soak would producce. What method do you use? Any of these or something different?
  25. elion_84

    Tea vs. Chai

    What's the difference btween Tea and Chai? Is Chai just a special preparation of tea? I couldn't find a definitive answer. What makes it even more confusing for me is that in Russian, the word "chai" means tea.