Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Richard Kilgore

What Tea Are You Drinking Today? (Part 3)

Recommended Posts

Today I've traded my favourite espresso for a pear tea. Unbelievable! :o


Edited by espresso (log)

Share this post


Link to post
Share on other sites

I grew up drinking lapsang souchong, and then lost my taste for it a bit. Part of it seems like the Twinings brand I used to like now just tastes like dust (I swear it used to be pretty good). Nothing I can find in bags tastes any good. And part of the problem is that while I love the smoke, I miss the body and some of the other midrange flavors of other teas. So for the last couple of years I've been drinking Taylors of Harrowgate Scottish Breakfast. This is a big, sink-you-teeth-into-it cup a tea.

 

So a couple of months ago I had the idea of mixing them together. What could go wrong? (cue Wile E. Coyote mixing two varieties of Acme teas and blowing himself to bits).

 

I mixed a bag of Scottish Breakfast with a teaspoon of Harney & Sons loose leaf lapsang souchong (in a little infusor), and damn if it isn't my favorite tea ever. I'd love to know what someone with a more educated tea palate thinks of this. I'm also curiuos to know how this compares with typical Russian Caravan blends ... I never see these so I haven't tried. 

 

Anyway, that's my odd and boring tea story. Thanks for listening.

 

Edited to add: my girlfriend thinks the lapsang smells like a burning pile of sweaty work boots, so I'm only allowed to drink it when she's out.


Edited by paulraphael (log)
  • Like 2

Notes from the underbelly

Share this post


Link to post
Share on other sites

I have started to drink Constant Comment again.  I forgot how much I liked it growing up.  We are in that shoulder season and hot tea with local honey just seemed to be the thing to have.

  • Like 1

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites
8 hours ago, suzilightning said:

I have started to drink Constant Comment again.  I forgot how much I liked it growing up.  We are in that shoulder season and hot tea with local honey just seemed to be the thing to have.

 

Brings back memories.

 

Share this post


Link to post
Share on other sites

Someone mentioned Constant Comment tea a while back.  Tasty and good memories!

Share this post


Link to post
Share on other sites

I recently tried  the yin hao green. It was very good


Edited by Naftal (log)
  • Like 1

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

Share this post


Link to post
Share on other sites

I was gifted some wedding green tea from a brand called o'sulloc and finally tried some today. Super fragrant and delicious! 

Share this post


Link to post
Share on other sites

Just learned about tea recently, and been trying to buy high quality leaves. I went with jasmine green tea pearls from a local tea shop (Macha Tea Company for any Madisonites out there), and they were incredible. We bought some for my mother-in-law for Christmas.

 

I then went ahead and bought some on Amazon, the highly rated ones. Can't say I was impressed (they were just decent), I think I've been spoiled :(

  • Like 1

Bryan Quoc Le

Graduate Student | Food Science | Madison, WI

Editor & Writer | Science Meets Food | Personal Website

Share this post


Link to post
Share on other sites

Welcome @BryanQuocLe  My introduction to tea was via the late Barbara Tropp's iconic "The Modern Art of Chinese Cooking".  The concept that the first pour over was not maybe the best was new to me. The differences n the various brews was also a revelation. It served me well  when I got some excellent green tea leaves. It is a  journey and taste is individual. Have fun. 

  • Like 1

Share this post


Link to post
Share on other sites

My last tea order included a sample size packet of Black Dragon Pearls, which had a lot of rave reviews. I've had it twice now and I'm not impressed. It's very pricey and you need at least three pearls (they are large, and Adagio says to use 2-3 per cup) to make a small cup of tea with some body. Otherwise It is pleasant enough but pretty wimpy. For a straight ahead black tea I'm liking Irish Breakfast these days. 

Share this post


Link to post
Share on other sites

I own plenty of “ fancy” tea, but somehow it is usually Bigelow Earl Grey that ends up in my mug. It has been thus for years.


"There are no mistakes in bread baking, only more bread crumbs"

*Bernard Clayton, Jr.

Share this post


Link to post
Share on other sites

Only drinking ice tea here now that it is 80+ daily.  Dried hibiscus flowers are sold as "jamaica."  It is pungent and I need to add some sweetener (which I never add to US ice tea).  

Share this post


Link to post
Share on other sites
On 3/7/2019 at 7:56 PM, bos said:

Green tea

Me too.IMG_20190308_174835689.thumb.jpg.eb40337a4c468c8008be6b8c00f3c77a.jpg  A very nice green tea made of little buds and shoots.  Very sweet, and missing any of the bitter astringency lots of greens present.  Wish I read enough Chinese to understand what is is so I could get more of it.

2019-03-07 20.54.33.jpg


Edited by cdh (log)

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Share this post


Link to post
Share on other sites
On 3/7/2019 at 7:56 PM, bos said:

Green tea

 Perhaps you would like to expand as @cdh did. 

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
20 hours ago, cdh said:

Wish I read enough Chinese to understand what is is so I could get more of it.

 

We can call @liuzhou and ask for help.

 

 

 

Teo

 

  • Like 1

Teo

Share this post


Link to post
Share on other sites

@gulfporter:  greetings from Munich. My children grew up on hibiscus mixed with rosehips, mixed 1:1 with fruit juice. It sweetened the tea while cutting the sugar in the juice.

 

The World Tea News just featured a story on hibiscus, so while you're enjoying, you're doing something good for yourself:  https://worldteanews.com/market-trends-data-and-insights/hibiscus-demonstrates-cardiovascular-benefit?NL=WTM-001&Issue=WTM-001_20190305_WTM-001_575&sfvc4enews=42&cl=article_3_1

 

Enjoy!

Share this post


Link to post
Share on other sites
10 hours ago, teonzo said:

 

 

We can call @liuzhou and ask for help.

 

 

 

Teo

 

If the calligraphy isn't a source identifier/brand name, I'm probably going to have to take a clearer photo of the fine print.   (And I'm going to have to run that infuser basket through a soak in Joe Glo to get the stains off of it... that is not photogenic!)


Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Share this post


Link to post
Share on other sites

Today I'm drinking a ginseng oolong.  Tea leaves are bunched up into little balls and some ginsengy coating is applied to them so they look like little greenish pebbles.  Wonderfully sweet with a long long finish.


Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Share this post


Link to post
Share on other sites

Today I'm trying a chinese matcha.  The other day I saw this , and decided to take the plunge... I figured that I can bake pretty green stuff with it if it doesn't turn out to  all that delicious on its own.  Anyway, it is actually pretty tasty.  I'm in no way an expert in matcha... that is the one variety of tea I've had the least experience with... largely because it is usually so crazy expensive, and I don't have all the gizmos that you use to make it in the traditional way.  So I find that a half teaspoon of this, with 175F water poured over it, then poured back and forth between two mugs until vaguely frothy makes a nicely vegetal and pretty green beverage.  God knows how long a pound of it will last me, and how well it keeps... but I'm happier experimenting at this price point, rather than dropping $20 on a 1 or 2 oz tin.  

  • Like 1

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Johnhouse
      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! ☺️ 
    • By MattJohnson
      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....
    • By liuzhou
      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!
       

       
       
    • By Kasia
      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!

    • By Hezo541
      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.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...