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Found 389 results

  1. 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?
  2. 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_
  3. srhcb

    Tea & Chocolate

    Coffee and chocolate is, of course, one of the great flavor pairings of all time, and one of my personal favorite treats. Lately I've begun drinking tea occassionally in place of coffee, and this afternoon decided to try a bit of chocolate with it. Neither was a very exotic variety, Earl Greys and Baronie Bittersweet, but they certainly didn't enhance each other. Is this just a peculiarity of mine, a general rule of thumb, or are there some tea-chocolate combinations that work well? SB
  4. 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!
  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. article from the Independent UK So, what exotic tea blends have you tried lately? anything rare and unusual? Pleased beyond expectations? Disappointed in not finding the tea more exotic? Have you broadened your tea drinking tastes lately? or does a cuppa Lipton work just fine for you?
  7. 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?
  8. 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?
  9. 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?
  10. "Msk" posed a good question in another thread and I believe it deserves some space of its own for discussion.... Wow. This is wide open and there are so many. Plenty more are sure to be forthcoming but here's what I look for and want to know.... ==================================================== What To Look For: 1) Is the portafilter being left in the grouphead of the espresso machine when it's not in use? The thermal mass of the brass portafilter asembly is crucial in retaining heat so the brewing temp does not drop off as the water is forced through the grounds. If you walk into a cafe and see the portafilters sitting on the counter separately from the machine, waiting to be filled and used... fuggedaboudit - chances of getting really good espresso are nil. 2) Do they make a practice of grinding large amounts and leaving the doser filled with already ground coffee? Not good. Grounds sitting in the doser will literally, within an hour or so, start getting flat and losing the potential for creating good crema and superior shots. If they grind to fill the doser every ten to fifteen minutes or so during the morning rush, it's fine but if you walk in at a slow time during mid afternoon or evening and they don't grind the coffee right then for your shot - chances are you just won't get a good shot. Some of the very best cafes use timer assemblies that grind the right amount of reach shot and the beans for every shot are ground when you order the drink - this is the best. 3) Does it appear that they're tamping and doing it well? Usually the mark of a place that cares enough to try for good results. In some places you may see a LaMarzocco Swift grinder - this is the one where the barista actually locks the portafilter onto the grinder and hits a button. In this case the barista does not tamp. The grinder automatically grinds the right amount and tamps. Some purists believe that hand tamping is the best but a Swift can actually do a better and more consistent job than all but the best baristas. A relatively inexperienced barista with a well maintained and tweaked espresso machine and a Swift can produce very good results indeed. 4) Is the steam wand nice and clean and does it get wiped down and purged after each pitcher of milk is steamed? If you see a milk crud encrusted steam wand it's safe to assume that, at the very least, they don't do a good job of steaming milk. More important - it speaks to the big picture. Lack of attention to a crucial process detail like this generally indicates that the owner/manager/staff either doesn't know or doesn't care enough about milk preparation to do it correctly and more likely than not.... that attitude extends to espresso preparation. 5) Is the barista continually adding milk to pitchers that have sat around for extended periods of time on the counter or re-steaming milk that has sat around for awhile? During a busy morning or evening rush it's a resonable practice to steam in the same pitcher for awhile and keep adding more cold milk but the use old milk/warm milk/re-steamed milk means the same thign as the previous comment - lack of attention to process control. What To Ask: 1) Do you roast your own beans, how often is this done and how fresh are the beans you use? They should not be using beans more than ten days past roasting date. 2) If you don't roast them yourselves, where do they come from? In some areas you may find cafes using five pound bags of the popular Italian bar blends like LaVazza. Beans like this can make very good espresso but they have to be coming from a trusted source that monitors dates and has good turnover. Good microroaster beans will still be better in nearly all cases. Other cafes will buy from reputable microroasters. I know of a place in Brooklyn that buys from Caffe Vivace in Seattle. One of Vancouver BC's better local cafes actually has their beans shipped in from Chicago IL in the US! (Intelligentsia Roasters) 3) How many ounces in your double shot? If they say 1.5 to 2 ounces and they really deliver this amount - chances are good that they're trying to do it right. Perhaps they won't be hitting it on every shot - nobody does - but it likely means they understand what's needed. ==================================================== These are only a few but in my experience if any of the above don't meet the right criteria.... chances are slim that you'll get really good espresso.
  11. Richard Kilgore

    Tea: To measure or not to measure....

    Over on the Tea 101 topic the issue of measuring water, leaf and timing has come up. My impression is that the tea world is roughly divided into those who are inclined to measure and those who are inclined to wing it. Much like the baseball fan world tends to be divided into those who are most concerned with the stats and those who are most concerned with the human dynamics. Personally, I tend toward winging it, especially when it comes to weighing the amount of leaf. But I have found that I can be way off with estimating the amount of leaf needed. One teaspoon full of a CTC leaf is a lot different than one of a wiry Indian leaf or a large Oolong leaf. So I finally broke down and bought a small pocket scale that weighs to one-tenth of a gram. And it has definitely helped with the learning curve for new teas. With inexpensive teas and ones I know I can replace easily, I often still wing it, but for teas that are hard to find or expensive it is more than helpful. I do use a timer (or count off the seconds with Puerh and Oolongs brewed gongfu style). Although I use a thermometer to check the water temp, I now know my water kettle well enough that I can tell the temp within a few degrees by sight and sound...but only about 75 - 85 % of the time. How about everyone else? Do you tend to wing it, or measure?
  12. jpr54_


    This appeared on teamail this morning Harney & Sons will be opening up a tea room at 433 Broome St. this month, according to the Wall Street Journal: "The SoHo store will combine a country aesthetic with downtown chic, with rustic and modern design elements. In the 2,500-square-foot space there will be a tasting bar with tea consultants and a modern afternoon-tea service with light fare."
  13. 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?
  14. Richard Kilgore

    futanashi kyusu - lidless Japanese teapot

    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.
  15. bobsdf


    Anyone out there ever use this website www.kyelateas.com to order tea? I'm wondering if they are still in business. The website will take an order, but it never gets processed (ie. I don't get charged and I don't recieve any tea) and my emails to them have not generated a response. I found this odd as I heard about the site recently in a copy of The Art of Eating "resources' section and I am under the impression that the guy who runs the site also writes about darjeeling for AoE. Any info would be appreciated. I just want to order some tea!
  16. 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:
  17. 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?
  18. On page 42 of the April 2004 issue of Food Arts magazine there's a photo of a really cool looking "layered espresso" created by some guy named Alan Miguel Kaplan. It's in a tall clear glass, and it appears that the drink has milk on the bottom, espresso in the middle, and foam on the top. All it says about how it's made is "By expertly and delicately adding the steamed milk with certain precision, we created the illusion of three different layers."
  19. 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.
  20. I'm trying to figure out how to figure out the appropriate number of tea infusions based on prior infusions, time, exposure to air, and who knows what else. Take today. I put a few leaves of Norbu Ruby Black Tea into the pot this morning and made a nice brew. I'm now about to make the second pot: it has been only four hours; I left the leaves in the pot wet and covered (though air gets in through the spout). But then what? Tomorrow morning? There's a storm on the way: Thursday? Covered? Uncovered? Exposure to light? Sound? And please don't say "trial and error." Surely there's some guidance that's less hit-or-miss out there!
  21. 12BottleBar

    Frost Tea -- Anyone tried?

    Has anyone else tried the frost teas produced by Los Angeles' Chado and James Norwood Pratt. They introduced them several years ago. Single estate leaves picked at the height of the frost, just like ice wine. Do any other producers make this kind of tea? Absolutely lovely stuff.
  22. pateluday

    Masala chai: a simple recipe

    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.
  23. 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.
  24. Hi All, I'm an espresso freak but my wife loves tea, jasmine in particular. Are there any places online that sell tea that could be given as a gift, maybe packaged in a nice box or something? Thanks for any advice? Joe PS They need to be in bags. Loose tea is not her thing:)
  25. http://www.franchia.com/ This is one of the nicest tearooms in nyc- They have good tea and tea pots and utensils