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  1. 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! ☺️
  2. 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....
  3. 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.
  4. 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 mas
  5. 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 p
  6. [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 ephe
  7. 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.
  8. Just curious...do you have a favorite teapot? What makes it special?
  9. A while back, a co-worker offered to get me a cup of coffee and asked if I wanted milk or sugar. "A little milk," I replied. He brought me a cup that was pale tan in color and had to have been 40 percent half-and-half. To me, it was undrinkable -- lukewarm and unpleasantly mouth-coating; yet another co-worker who got a virtually identical cup proclaimed it "perfect." (I ended up pouring half the coffee out and refilling the cup with straight coffee, at which point it was almost okay.) Since then, I've been paying attention to milk in coffee, and I believe I'm in the minority. Most people who d
  10. Mussina

    Loose tea

    I am looking to buy some good quality loose tea that (ideally!) would be produced in the US. It will be made in a bodum tea pot. Is there good quality tea produced in the US or does the rest of the world the franchise on tea? Where would you recommend getting tea? Thanks!
  11. 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_
  12. 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
  13. Hello to all the Coffee Lovers out there, I have a question for you from someone(me) that doesn't know a lot about high quality coffee... What kind of quality do the larger coffee chains have? poor, ok, good, or great quality coffee products... I'm interested in the chain stores like starbucks, coffee bean and tea leaf, peets coffee, etc.... I would love to hear your opinions on who is the best out of those three or other big chains and why... Thank you for your help in advance,
  14. Coffee & Tea Forum Index Tea Topics
  15. 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
  16. 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 wel
  17. 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 f
  18. 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 diff
  19. 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
  20. I am curious to see why people became tea drinkers and how they became interested in learning about tea. If you have a story, please share!
  21. 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?
  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. A friend may be going to Korea early this year and has offered to bring back some Korean tea and tea-things for me. Anyone know anything about Korean teas and have suggestions?
  25. 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
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