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


  • 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

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



Website URL

LinkedIn Profile


Found 390 results

  1. Tea First Things First: Tea in India is traditionally made with black tea, and I use the Orange Pekoe cut black tea that is available in the market in the USA. In India we used brands like Wagh bakri/ Girnar or BrookBond Red Label tea. Strong tea for the morning. 1. Plain tea with milk 3/4 cup of water per person. 1 t loose leaf black tea less than 1/4 cup warmed milk Heat the water in container. When it comes to a boil, add the milk. Heat till the mix rises. Turn OFF the heat and add the tea leaves, cover and let steep. In about a minute you can stir the tea with a spoon. If the brew color and fragrance are appropriate, you can sieve the tea and pour it into cups to enjoy. If it is light, then you can turn on the heat and boil it for thirty seconds. Remember the bitter tannins generate from the tea leaves after steeping so hesitate to boil. Instead if you like stronger tea, I would suggest adding more tea leaves earlier. Or if using teabags, use two instead of one. If I use lipton, Brook Bond or tetley brands I always take two teabags per cup. 2. Masala tea Here measure 1 cup of water per person because you will boil it down to 3/4 cup per person after adding the masala. The ‘masala’ in the tea can be made up of either one or two or a mixture of certain spices. However I am always amused that the one spice which we never ever added to Indian tea is Vanilla, and that was originally the starbucks vanilla chai latte flavor! It was quite distasteful at first, but do you know what, either they changed the formula or we go used to it!! Anyway the most common tea masala that you can find in the Indian stores can also be made at home. Take one teaspoon powdered ginger 3 small seeds of cardamom (not pods) crush together and keep in a jar. When making tea, add a pinch to the water as you start to heat it. You can add more or less as you prefer. Boil this masala with the water and THEN add milk and tea leaves later. You can substitute fresh grated ginger for the powdered variety. Start with smaller quantities. You can substitute mint leaves for ginger and cardamom, or cinnamon instead of anything. In the northern regions of India fennel is sometimes the masala in the tea. Or even ajwain or carom seeds (though I dislike that taste in tea). Hope this will help you to make Indian masala Chai at home. And since we are more similar than different, when I say ‘Indian’, I would most certainly include all of the neighboring countries as well. Our tastes unite us in more ways than one. Bhukkhad
  2. i have a bit of fresh mint left and want to try to make mint tea with it, Any recipes, ideas anyone? Would appreciate any help. Thanks in advance.
  3. [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?
  4. Just curious...do you have a favorite teapot? What makes it special?
  5. 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.
  6. I am looking for a high quality Japanese cast-iron teapot. I would like to get one of a good quality… something that is well made with good quality enameling. Can anyone point me to a good manufacturer? Any retailers known to carry good quality cast-iron teapots? What should I look for? Anything I should avoid? What about prices? Thank you, $50.00
  7. Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas. You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot. Ingredients (for 2 teas)Raspberry-orange 8 cloves a piece of cinnamon 2 grains of cardamom 4 slices of orange 2 teaspoons of honey your favourite tea 50ml of raspberry juice or 30ml of raspberry juice and 30ml of raspberry liqueur Add 4 of the cloves, cinnamon and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of orange with honey. Add the raspberry juice or a mixture of juice and liqueur to the tea. Next add the honey with orange. Mix it in. Decorate the tea with the rest of the cloves and orange. Lemon-ginger 8 cloves 3 slices of fresh ginger 2 grains of cardamom 50ml of ginger syrup or 30ml of ginger syrup and 30ml of ginger-lemon liqueur 4 slices of lemon 2 teaspoons of honey Add 4 of the cloves, ginger and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of lemon with honey. Add the ginger syrup or mixture of syrup and liqueur to the tea. Next add honey with lemon. Mix it in. Decorate the tea with the rest of the cloves and lemon. Enjoy your drink!
  8. My friend sent me some Chinese tea called Songxiang tea. Has anybody drunk this kind of tea? It's the first time I've heard of this tea.
  9. At the risk of sounding incredibly ignorant... I am traveling with a Ziploc baggie of PG Tips that I packed at home in the US three weeks ago. Since I've been visiting family in the Emirates, I bought a new box of PG Tips upon arrival for drinking here. I worked my way through 40 tasty cuppas, then ran out last night. This morning, I didn't feel like heading to the market for a new box, so I dug into my Ziplog baggie of tea bags from home and brewed it the usual way. But something was definitely wrong with the flavor and aroma. How can I describe it? It tasted metallic, bitter, musty... smelled a little rusty and very faintly like raw egg. A little fishy, even, after the milk was added. Thinking it might be the milk, I tossed it and brewed another cup a few minutes later, adding fresh bottled milk this time: same thing. I am completely grossed out. The tea bags I packed were from a brand new box of tea that I had just opened at home. Are these the typical taste markers of tea that's way past its prime, or are my taste buds playing tricks on me? Thanks for any help figuring this one out.
  10. Just a quick question: is there any green tea that a pregnant woman can drink? It seems I can only find caffeinated teas in my markets. Thank you, Kimo (20 weeks pregnant)
  11. I love lapsang souchong tea. And I am always on the look-out for a better brew. I know Zhi Tea makes a nice one. Does anyone else know of a really good one?
  12. 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?
  13. 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!)
  14. 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.
  15. 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.
  16. 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?
  17. Hassouni

    Iraqi Tea

    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. Iraq is the only Arab country to brew tea like this, likely an impact of centuries of Ottoman and Persian influence; however, Iraqis drink tea far stronger than Turks and especially Iranians - the tea in Turkey comes close, but the Iraqi stuff is truly powerful. To make it, Ceylon tea is preferred - I'm constantly trying new brands but so far my favorite is Alwazah FBOP1, available at many Middle Eastern shops. An inordinate amount of tea is put in the pot (I put about 6 tablespoons for a full teapot that holds about 700-800 ml), and I then place the pot on top of the opening of the kettle to heat up as the water in the kettle comes to the boil. When the water has boiled, pour some into the kettle, give it a stir then place it back on top of the kettle (which should still have a lot of water in it). Put the kettle to medium-low heat, so that the water simmers and produces steam, which will heat the teapot. Let the tea brew for at least 15 minutes, the longer the better. After 15 or so minutes, depending on how strong you want your tea to be, fill a small glass anywhere from 1/3 to 2/3 full with tea concentrate, and top off with simmering water. When more than half full especially, the tea is drunk very sweet, as sugar is needed to balance the intense taste of the tea. Traditionally, you would serve your guest as follows: put the tea glass on a saucer, put sugar (two teaspoons at least, though I find this exceptionally sweet) in the glass first, then pour tea concentrate and top off with hot water. Then place a small teaspoon into the tea, but do not stir to dissolve the sugar - at this point give everything to your guest for him or her to stir and enjoy. When made properly, with the right glassware, it should look something like this: When served at an Iraqi restaurant or teahouse, the tea will be a few shades darker, and will come with a thick layer of un-dissolved sugar at the bottom, and of course will have the spoon sticking in the tea. People that have been to Turkey or had tea at Turkish restaurants may notice a similarity, and the two styles are identical except for the increased strength of the Iraqi style, and the fact that Turkish tea is served with sugar cubes on the side. When I write that the stuff is strong, I'm not kidding - it's like the tea equivalent of espresso, and two of those glasses at full strength (filled 2/3 of the way or not more) have me wired as much as a couple shots. Great stuff! Edit: I forgot to say, if you don't have a samovar or a kettle that will accommodate a teapot placed on top, you can heat the teapot on EXTREMELY low heat on your stove. This is sort of what teahouses in Iraq seem to do (based on pictures), and it actually simmers the tea, which lends to the atomic strength that Iraqi teahouse tea is famous for
  18. 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 cappuccino for myself and Mrs. slkinsey and realized we were out of clean demitasse spoons. And I figured that since we would ordinarily put a touch of sugar into the cup, why not add the sugar to the pitcher and steam it in to the milk. Well, this made a tremendous difference. The milk foam was the best I've made. I've continued this practice, and the consistency and quality of my milk foam has increased greatly. Anyone try this? Observe this? Have any ideas why this might be so?
  19. 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?
  20. 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 something drastic like use a denture cleaner to strip it and then go through re-seasoning it. But I treated it with boiling water a few times and then added baking soda with boiling water and let it stand for a couple of hours. The next day the moldy aroma was gone, but the first two sessions with the Banko left a faint baking soda slick in my mouth. Today, eureka! Back to normal for the most part. May have lost a very little seasoning in the process, but that's okay. Anyone else have any tales of teapot neglect and redemption?
  21. 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!
  22. http://www.franchia.com/ This is one of the nicest tearooms in nyc- They have good tea and tea pots and utensils
  23. 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 Estate, 1st Flush, SFTGFOP1 Castleton Estate, 1st Flush, FTGFOP1 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 and then PM me. The Details The set of three Darjeeling tea samples (10g each) will go to each of up to three eGullet Society members who will begin brewing, tasting, posting and discussing the teas within one week of receiving the samples. These teas may be brewed 1) "western style" using a small teapot or infuser cup. Please, no tea balls since they do not allow the loose leaves to open fully and infuse well. Brewing suggestions in an upcoming post. Preference will be given to eGullet Society members who have never received tea samples and participated in a Tea Tasting & Discussion, and who have at least 50 posts anywhere in the eG Forums in the past year. This preference will last one week, until midnight October 21, 2010. If that sounds like you, please PM me ASAP. Others who have at least 10 posts in the Coffee & Tea forum, may PM me their interest at any time. If you have any questions at all, please feel free to post them here or PM me.
  24. 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!
  25. 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 (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum, preference will be given until midnight Monday July 12th, 2010 to those who have not participated in the last two tastings. The free samples are available to members who 1) will do three brewing sessions of 4 - 5 ounces each, with multiple infusions, from the sample, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion. Brewing suggestions to come. 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 the free samples and participate in this Tea Tasting & Discussion.
  • Create New...