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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 ephemeral. What teas are you all drinking today?
  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 masala chai i get CTC tea, i like Taj Mahal, and boil it up with cardamom, ginger and pepper. from China Town: Keemun in a little orange tin oolong in a pretty tin (this is not good oolong, but it brews up fine for a quick cup of tea.) I also have some lychee tea in a lovely pink tin, its pretty disgusting, but it was $2 and the tin is cute. On Top of this i have the ends of a bag of Lapsang souchong, this si my favorite and I ration it out. When i get really broke i mix it with assam or something of that nature. I have a little bag of golden tippy assam also from the tea shop. its ok but not worth the money Also i have a box of barry's tea bag, irish brekfast and gold blend, because they taste like home. I always drink my tea with milk, so my choices reflect this. I only put sugar in Massala Chai, but i find that needs it. so there... there are my teas. Cheap and very basic.
  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 people will sip while contemplating the menu and waiting for other guests to arrive. Dining out is very much a group activity, in the main. When everyone is there and the food dishes start to arrive the tea is nearly always forgotten about. The tea served like this will often be a fairly cheap, common brand - usually green. You also may be given a cup of tea in a shop if your purchase is a complicated one. I recently bought a new lap top and the shop assistant handed me tea to sip as she took down the details of my requirements. Also, I recently had my eyes re-tested in order to get new spectacles. Again, a cup of tea was provided. Visit someone in an office or have a formal meeting and tea or water will be provided. b) You see people walking about with large flasks (not necessarily vacuum flasks) of tea which they sip during the day to rehydrate themselves. Taxi drivers, bus drivers, shop keepers etc all have their tea flask. Of course, the tea goes cold. I have a vacuum flask, but seldom use it - not a big tea fan. There are shops just dedicated to selling the drinks flasks. c) There has been a recent fashion for milk tea and bubble tea here, two trends imported from Hong Kong and Taiwan respectively. It is sold from kiosks and mainly attracts younger customers. McDonald's and KFC both do milk and bubble teas. Bubble and Milk Tea Stall And Another And another - there are hundreds of them around! McDonald's Ice Cream and Drinks Kiosk. McDonald's Milk Tea Ad d) There are very formal tea tastings and tea ceremonies, similar in many ways to western wine tastings. These usually take place in tea houses where you can sample teas and purchase the tea for home use. These places can be expensive and some rare teas attract staggering prices. The places doing this pride themselves on preparing the tea perfectly and have their special rituals. I've been a few times, usually with friends, but it's not really my thing. Below is one of the oldest serious tea houses in the city. As you can see, they don't go out of their way to attract custom. Their name implies they are an educational service as much as anything else. Very expensive! Tea House Supermarkets and corner shops carry very little tea. This is the entire tea shelving in my local supermarket. Mostly locally grown green tea. Local Guangxi Tea The most expensive in the supermarket was this Pu-er Tea (普洱茶 pǔ ěr chá) from Yunnan province. It works out at ¥0.32per gram as opposed to ¥0.08 for the local stuff. However, in the tea houses, prices can go much, much higher!
  8. 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 roasts are often higher caffeine than I want. Is this light roast fetish an Aussie thing or is it a coffee snob thing? Or just the way they like it, thank you, nothing wrong with that? Thoughts on different roasts. Are preferences regional - is French Roast really a French thing? What do you like and why? Does it vary with brewing method? Am I terminally un-hip?
  9. 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 - hard liquor. My first experience in this genre was leaving several "nails" of Ku Ding in a bottle of Smirnoff for several days. The experience was roughly this: upon drinking, one is immediately hit with the familiar feeling of drinking Vodka, but then the extreme bitterness of the Ku Ding emerges and permeates the entire gustatory system. (Note: you may remember me from the "butter coffee" thread. Some posters reacted in horror to the idea, so I suppose that would count here as well!)
  10. 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 suffering from bad throat.
  11. 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!
  12. 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?
  13. 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?
  14. 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" thing and were re steeped as needed... This saved much time heating the pot or cup to maintain temps... Just thought I would mention this in case someone else had one of these "thermos type mugs around.... Bud
  15. 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?
  16. 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 will brew this tea gong fu (with skill) style in a gaiwan. ("Substantive posts" simply means "contributed something to the discussions".) As always, everyone 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. I have known Greg for several years. A presentation he 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.
  17. 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 seen such a tea pot, so he trudged through a long series of somewhat skeptical emails from me. He had received one of these a while ago as a sample, but could not figure out what to do with it. The manufacturer apparently presents them as good for Japanese green teas in general, which seemed doubtful. Then one day he brewed genmaicha in it, and it filled the air with the aroma. Now it's all he uses for hojicha and genmaicha. It's not on the Yuuki-cha website yet, so he sent photos, and I had more questions and he sent another photo clarifying the appearance. Since the futanashi kyusu was even cheaper than the one I was originally interested in, and a sale was going on, I had Dan ship one with another kyusu I had ordered. When the open kyusu arrived he had included a complimentary bag of a very aromatic organic hojicha for it's first brew, so I tried it out that evening. Standing in front of the kyusu while the tea was brewing was a different experience...the aroma filled the air. I had brewed another aromatic hojicha in a glazed kyusu with the lid off a couple of times after Dan told me about this open, lidless design, but it trapped the aroma largely. I had to stick my nose within two inches of the lid opening to get much aroma. But the open kyusu design lets the aroma waft into the saurrounding air. Dan says in smaller Japanese rooms the aroma literally fills the room. Here are links to the photos of this kyusu, used with permission. Several views of the open kyusu. And since those photos really did not show the complexity of the glaze well, here's the follow up photo Dan sent in order to clarify the unusual drip glaze with a smooth surface on top and a rougher texture about halfway down the body. Now to try some genmaicha in it soon.
  18. 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?
  19. 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.
  20. 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.
  21. 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?
  22. 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?
  23. 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?
  24. 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?
  25. 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?
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