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Found 389 results

  1. Richard Kilgore

    What Tea Are You Drinking Today? (Part 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?
  2. Richard Kilgore

    What's your favorite teapot?

    Just curious...do you have a favorite teapot? What makes it special?
  3. fiftydollars

    Tetsubin

    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
  4. 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!
  5. Hezo541

    What's Songxiang souchong?

    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.
  6. Verjuice

    Old or expired tea

    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.
  7. Kimo

    Green Tea Questions

    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)
  8. 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?
  9. Shel_B

    Adding Salt to Coffee?

    A couple of weeks ago we had an event here at my apartment building. The woman who made the coffee told me that she added a small amount of salt to the freshly brewed coffee. I was stunned ... never heard of such a thing! A few days ago I was watching an old episode of Good Eats, and there was Alton adding a pinch of salt to his fresh-brewed French press coffee, saying that the salt reduces bitterness. Once again I was surprised. So, what's the story behind adding salt to fresh-brewed coffee? Is it done if the beans are mediocre or poorly roasted? Or when certain methods are used for brewing? Or is it just something people do because they heard about it and don't know better ... like how searing a steak seals in juices? Do you put salt in your coffee? Thanks!
  10. The other week I was poking around on Aliexpress for tea, and I came across an appealing looking assortment of samples. 30something varieties for somewhere around $7.50. Seemed it was worth the risk. It finally arrived. I intend to taste my way through these and share my notes here.
  11. This is the third tea tasting of 2009 thanks to eGullet Society member Greg Glancy of Norbutea.com. This time around we will be tasting and discussing a 2008 shu (ripe) pu-erh, a classic 7572 recipe from Menghai Tea Factory in China. The samples were taken from a 357 gram beeng. Greg has provided five samples of 10 grams each that I will mail to the five eG Society members participating in this tasting. While the tasting is open to all members who have posted at least five substantive posts in the Coffee and Tea forum, preference will be given until midnight next Tuesday to those who did not participate in either of the two previous tastings of TGY Oolong and Imperial Dian Hong. Everyone is welcome to participate in the discussion, of course. So, please PM me if you would like to receive one of the the free samples and participate in the tasting and discussion. Here is some background information on this Menghai shu pu-ehr from Norbutea.com. (Copyright Norbutea. Used with permission.)
  12. Richard Kilgore

    Tea Tasting: 3 new sheng puerhs

    Experienced puerh drinker? Never tried puerh? Had a bad experience with puerh? Read on, because this Tea Tasting & Discussion may offer something for everyone. The purpose of this Tea Tasting & Discussion is to introduce members to puerh, as well as to give us the opportunity to compare the differences in three new 2010 sheng (raw) puerhs from different villages in the Yunnan province of China. David Collen at www.essenceoftea.co.uk is providing the three puerh tea samples. Essence of Tea 2010 Bangwai Village Essence of Tea 2010 Manmai Village Essence of Tea 2010 Mansai Village 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 puerh 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, or 2) in a gaiwan or 3) in a Yixing tea pot. Please, no tea balls since they do not allow the loose leaves to open fully and infuse well. Brewing suggestions in an upcoming post. Initial 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 until midnight Friday, November 12, 2010 Eastern Time, US. If that sounds like you, please PM me ASAP. Others who have previously participated, may PM me their interest at any time. If you have any questions at all, please feel free to PM me.
  13. TeraMisu

    Flavor shots for hot beverages

    I brew coffee, tea and cocoa beans. Seeking suggestions on suppliers of quality flavorings - examples: almond, vanilla, mint. caramel, coconut, pineapple etc. Most of what I find has an overwhelming taste of alcohol, glycerin or artificial flavorings or sweeteners - or just plainly too much sweet, not much added flavor....really not crazy about anything too sweet. Can anyone make any recommendations? perhaps part of the problem is most of what I find is intended to flavor either baked goods or snowcones! LOL thank you.
  14. VacheRadioactif

    Starting an online tea shop

    Hello all, I'm starting an online tea store and would appreciate your input. What could we do to ensure you had an exceptional experience every time you shopped there? Thank you!
  15. baroness

    King Hsuan Oolong

    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?
  16. I read somewhere in a book on Chinease Energy medicine that Pu Ehr tea works like grapefruit juice in your system clearing away fats etc. I enjoy this tea as a substitute for coffee . Does anyone know anymore about it? I usally buy a medium grade that my pocketbook can afford. Some of the other grades seem a little pricey.
  17. Jason Perlow

    Rancilio Silvia and PIDs

    So, I took the plunge into "real" espresso machines and ordered a brand new Silvia V3. On the prodding of Sam Kinsey, I'm also going to buy a PID for it. However, the question is WHICH PID kit to get. The two cottage companies that offer them are PIDKits.com and PIDsilvia.com. Both of these are side mounts, but one uses the Watlow PID (more expensive, but supposedly higher quality devices) and the other uses Auber PIDs. Auber Instruments also offers its own PID kit now as well. However, the Auber PID kit is an undermount near the steamer wand and the espresso spout and I'm not crazy about that So far, I haven't gotten either of these cottage businesses to answer emails. I guess whoever eventually gets back to me will get my bussiness, but I would rather know about some other choices if I have any.
  18. Well, the polar vortex has returned and I am drinking teas that go well with cold weather : strong black tea and powdered green tea with butter ("Tibetan"-style). And, I was wondering: What do you drink- tea-wise- when cold weather hits?
  19. weinoo

    And Now - The Pour Steady

    via johnder, this thing appears to be on the market... The Pour Steady. via my hipster niece, "We are seriously two innovations away from circling back to Mr. Coffee."
  20. A friend just bought some kombu cha and can't find instructions on how to brew it. This is a solid tea, not powdered. Anyone know?
  21. 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?
  22. pim

    The Iced Tea Topic

    I am so inspired today. I thought I'd start my very first thread with this timely recipe. It's such an unusually hot day today in San Francisco. Mariage Frères, the delightful Paris tea salon, serves this refreshing take on the classic iced tea at their brunch service. (The recipe is mine of course, I couldn't wrestle it out of them) 32 oz water (about 4 cups) 5 heaping tsp of best quality Earl Grey tea--loose leaves of course, preferably Mariage Frères French Bleu. Should you only have tea bags, you might as well stop here. The only thing they are good for is to rid your plastic containers of the smelly oily residue. 3 tbsp of mild honey (or to taste) 1.5-2 cups of fresh squeezed orange juice, depending on how acidic the juice is. Bring 32 oz of water to just boiling temperature, brew the tea for exactly 5 minutes. Strain the tea into a large pitcher, mix in the honey, then the orange juice. Let cool in the fridge for a bit before serving with ice---if you pour immediately the ice will melt and dilute the magic from the tea. Cover it while in the fridge or the use of the aromatic and, bien sur, expensive tea will be pointless. A note on the tea pot: Make sure that there is enough room in your brewing basket for the leaves to unfurl properly. This means your tea ball, unless it's a giant one, should go the way of the bin. Most pots on sale in the US have brewing baskets that are too small, so be warned. The best thing to do is brew the tea loose in the pot and strain it into a pitcher after 5 minutes. This way your tea leaves will have all the room they need to do their magic. This is definitely my favorite summer drink, what's yours? Enjoy. Pim
  23. 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.
  24. My wife is a huge fan of Kroger's Private Slection Sweet Cinnamon Spice Tea, see http://www.privateselection.com/artisan-products/gourmet-beverages/teas/sweet-cinnamon-spice-tea-caffeine-free/. The label indicates that the tea comprises cinnamon, ginger root, rosehip, organge peel, and peppermint. Would any of you be able to share a more detailed recipe for this blend? Thx.
  25. Skie

    Bubble Tea

    Ah, originated in Asia (Malaysia, can't remember which country), then made popular in Hong Kong among other places, then exported to Canada & US. Aka "Bubble Tea" (referring to the original drink being tea based with starchy "bubbles"). I'll only drink the fresh fruit (or tea ones for that matter), not the junk with powdered "stuff" to flavour the liquid. My personal recommendation in Vancouver, BC for good Bubble Tea places is Oasis (Kerrisdale area... West 41st Avenue). Nice soft, slightly chewy balls with real fruit for the drink. Anyone know of a really really good Bubble Tea house in Seattle?
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