Thread: a decent cup of tea Board: Oblivion / Ship of Fools.
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Posted by Crazy Cat Lady (# 17616) on
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I have noticed that the Anglican church seems to run on tea, and I have drunk some truely dreadful cups of it. So I would like to propose an obligatory training course on how to create the perfect brew, that rejects the tyranny of the tea bag. Do you agree?
If like me you are a total tea snob, you might also like to share any recent ventures in the world of tea. I currently have black tea with chunks of chocolate in it - unusual but not as unpleasant as I thought it might be. It felt appropriate for this weekends's annual major munch of chocolate.
Posted by Firenze (# 619) on
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In this house, all the tea comes from China. Either bought in situ or via specialist websites. If you want a cup of White Jade Mountain Iron Butterfly you're in luck, otherwise...
Not that I am the tea drinker (but get me on the subject of Real Coffee). But I'm interested in it as a social phenomenon, coming from a background where no visit, however brief, could go on without a cup of tea and a slice of soda bread.
Posted by Jengie Jon (# 273) on
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Expect internecine war to break out here shortly as people start arguing the best way to brew tea.
I am black tea (as in no milk, thanks*) only person and am present am really into Jasmine tea although I do not use a thermometer but just let the water cool slightly. For those wondering why Jasmine, it is harder to make a really dreadful too strong cup.
Jengie
*this originate with milk intolerance not tea snobbery.
[ 30. March 2013, 21:21: Message edited by: Jengie Jon ]
Posted by The Rogue (# 2275) on
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Not a Hitch Hikers Guide to the Galaxy thread, then.
There are zillions of correct ways of making tea and each one is right for someone. To expect the people who make tea at church get it right for all of us is clearly ridiculous. If it's that horrible, don't have any. Or even apply to join the rota - there may be a long waiting list.
I have my tea black and have found that there is less that can go wrong. I drink Earl Grey at home and whatever-was-on-offer-at-the-time at work. Tea bags at both because they are easiest.
[ 30. March 2013, 22:37: Message edited by: The Rogue ]
Posted by busyknitter (# 2501) on
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I tend to go with George Orwell's method
A Nice Cup of Tea
[Fixed the link. jedijudy]
[ 30. March 2013, 23:20: Message edited by: jedijudy ]
Posted by no prophet (# 15560) on
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It must be made clear at the outset that I am a total tea snob and consumer, drinking upwards of 6-8 cups per day. I cannot restrain being opinionated on this topic. I love tea, and my personal heaven will have lakes of it. My start on this was my father who always had a beer mug (pint) with tea for breakfast, some of which he usually poured over his oatmeal, a queer custom for a German raised in Singapore. This was refined 35 years ago by my wife's grandmother who lived to 93 and drank 10 cups of tea per day. She was more opinionated than I about it. Out-englished the English we thought. I miss her tutelage even these 20 years after she died.
There are 2 different drinks: Tea and teabag. They are as alike each other as kissing your lover and an elderly unwashed relative. Teabag tends to be made of tea dust, while real tea is made of whole or very mildly broken leaves. IMnsHO (ns=not so). Jesus serves tea in Heaven while Satan serves teabag in Hell or maybe worse, herbal tea which is a complete lie, as it is not tea. Things not made of the specific tea plant are not really tea, and adulterants like lemon, milk, and fruity flowers are aimed at masking tea of inferior quality.
I currently have the following on hand: Keemun - Chinese and apparently a favourite of Queen Victoria, can be made strong and never bitter. UVA Highlands - from Sri Lanka, it is like an Assam but can even better mask bad water, and more caffeine for cold days. Kenilworth - also from Sri Lanka, from an estate of this name. I also have several different Chinese Oolongs at hand. Oolong is somewhere between the green and black and with different temperatures of water, can be brewed 4 or 5 times. I have a small bit of very smoky and extremely nice Chinese Lasang Souchon left, which is like drinking a peaty Scotch without the alcohol.
The most expensive pound of tea I've ever bought cost about $400.00. But that's 200-220 cups, and maybe close to 500 if rebrewed, so the cost is very deceiving. This was a hand rolled tea, where they rolled up 3 to 5 leaves at the tips of branches. The genuine Golden Monkey, with the legend that the Chinese people who grow it live with their monkeys and send them up the dangerous cliffs to pick the tea. The tea was excellent but I've never had the chance to buy it again. I order most of my tea in Canada from Murchies.com (Vancouver).
One of my dreams is to go on a tea tour to China and India, which would be like a wine tour, only better. And yes, when I go on trips, I always have my own tea things with me. Restaurants are usually incompetent, often with water at wrong temps, sometimes even worse things, like bringing a little pot of water with a packet of teabag beside it. And even worse is tea water carried to the table in a vessel previously used for coffee, a criminal offence. In public dining situations, better is to have the beer and smelly cheese. Or the plate of the day with some plonk or canned caffiene (pop, which is what we call what many Americans usually call soda- fizzy and sugary hell).
Posted by Sir Kevin (# 3492) on
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I had a tea thread here a few years ago.
I am given to understand that tea must be brewed in a pre-warmed pot and if it is Earl Grey, the milk or cream goes in the pot first.
Posted by PeteC (# 10422) on
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Uva (not UVA) is a province of Sri Lanka, and is indeed high-hills tea.
Not completely high, but pretty good.
These days I stock up on South Indian high hills whole-leaf tea (both black and green) 500 grams costs about $3.50. I have also, from time to time brought home Darjeeling clonal tea. Darjeeling is on the other side of the subcontinent and nearly as north as you can get in India, so I have never been there.
Having had a long time of drinking tea, Indians know how to brew tea. Even the shabbiest of road side stands will give you a decent glass of milk chai (the usual way to make it).
In the paper this morning was an article about a gentleman who went to the railway station to receive his wife. While waiting he ordered a glass of tea which turned out to have a dead lizard in it. So there are exceptions but I assure you these are few and far between.
Posted by Boogie (# 13538) on
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I drink Redbush and love it! Many people turn their noses up but I really enjoy it, and better for my arthuritis as it is low in tannin.
![[Smile]](smile.gif)
Posted by Ariel (# 58) on
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These days I usually opt for herbal teas. But now and again I like a cup of Assam for preference. It has a beautiful rich warm colour and a good flavour.
I'm not too keen on putting milk in tea and there are some that it doesn't suit at all. I used to enjoy a cup of Lapsang Souchong on a Sunday morning with breakfast and the Sunday papers. The smoky aroma and taste are quite different to mainstream tea, though not everyone likes it.
I also think that a bit of honey is nicer than sugar (and probably better for you) on the rare occasions when I feel tea needs sweetening.
Gunpowder was another one that I used to like but possibly more for the fun of dropping tiny green pellets into a heatproof glass jug, adding boiling water, and watching the pellets unfurl and expand until the jug seemed to be filled with a forest of green seaweed. As green teas go it was quite enjoyable.
Posted by ArachnidinElmet (# 17346) on
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quote:
Originally posted by no prophet:
<snip> herbal tea which is a complete lie, as it is not tea. Things not made of the specific tea plant are not really tea.
Technically true but, especially in these parts, if I start saying, "I'm sorry but I don't drink tea, only herbal infusions" I'm likely to get either quizzical looks or a punch in the throat.
Posted by Doublethink (# 1984) on
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Poirot always went for tisane.
Posted by Jade Constable (# 17175) on
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Agreed that honey is nicer than sugar for when tea needs sweetening. I like Yorkshire Tea (how I wish they'd make it fairtrade) or Waitrose Gold Blend. Hate Earl Grey, it's like drinking perfume.
Posted by Porridge (# 15405) on
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Ah, tea.
I live in New England, where probably more tea is drunk than in the rest of the U.S. together.
I do have tea bags, but they're only for some sort of as-yet-unencountered emergency.
I drink various teas, but the making of it must be approached with care:
1. Fill traditional Rockingham teapot to brim with fresh cold water; set in microwave for 3 minutes; turn pot 90 degrees and give it another 3 minutes to almost boiling.
2. Bring kettle-full of cold fresh water to boil on stove.
3. Empty pot into dishpan for washing-up; spoon in three generous spoonsful of loose leaves.
4. Pour water just off the boil over leaves in pot.
5. Cover pot with tea cozy. Let stand about 5 minutes.
6. Remove cozy. Pour tea through stainless-steel tea strainer into giant mug. Sniff; it'll remind you that Life Is Good.
7. Replace cozy. Drink tea. It's good to be alive, isn't it?
Posted by Rowen (# 1194) on
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Heaven is ...
Yorkshire Gold.
Yorkshire Red
Yummmmmmmm.
Posted by Leorning Cniht (# 17564) on
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quote:
Originally posted by Crazy Cat Lady:
I have noticed that the Anglican church seems to run on tea, and I have drunk some truely dreadful cups of it. So I would like to propose an obligatory training course on how to create the perfect brew, that rejects the tyranny of the tea bag. Do you agree?
You can get acceptable tea from a bag. Not tea-snob quality perhaps, but it can be quite reasonable. The usual sin is to make it with water that isn't hot enough. The two key sinners here are Americans, who (generalization alert!) seem to like to make tea with water of an appropriate temperature for brewing coffee, and the large urn boilers, which people never seem to actually boil properly.
Tea needs to be made with actual boiling water, not just "hot" water.
Posted by Sir Kevin (# 3492) on
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These days,, it's a bit hot here in the high desert of Ambridge. We drink mostly ice tea with or without sweetening.... This depends on whether or not we are at the home of my father in law. Or not.
Posted by Ad Orientem (# 17574) on
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The proper way of drinking tea is English style: black tea with milk, sugar being optional. Never been into green tea. Don't mind Earl Grey Russian style, that is with a bit of jam.
Posted by leo (# 1458) on
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Lapsang Souchong was like heaven to me in my late teens when i was doing manual work during a hot summer vacation. So refreshing.
The oddest tea I have ever drunk was in an Asian kitchen in Leeds at 5am before setting off to my friend's (Sikh) wedding in Coventry.
His mum put tea, milk and sugar all in the large teapot and stewed it.
Posted by Og, King of Bashan (# 9562) on
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quote:
Originally posted by Crazy Cat Lady:
I currently have black tea with chunks of chocolate in it - unusual but not as unpleasant as I thought it might be. It felt appropriate for this weekends's annual major munch of chocolate.
A local tea company produced a dark breakfast tea with dark chocolate that was supposed to appeal to coffee drinkers. It was ruined for me from the start, as I had my first taste the morning of one of the nastiest hangovers I have ever had, when I had been drinking a local brewery's chocolate stout the night before. Just that hint of chocolate had me breaking out in boozy a sweat.
Posted by balaam (# 4543) on
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quote:
Originally posted by leo:
The oddest tea I have ever drunk was in an Asian kitchen in Leeds at 5am before setting off to my friend's (Sikh) wedding in Coventry.
His mum put tea, milk and sugar all in the large teapot and stewed it.
I've had similar, but with ghee instead of milk. Not to my taste is putting it mildly.
Posted by fletcher christian (# 13919) on
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Japanese tea fan here with favourites being ariake midori and gyokuro. I like the greener oolongs too, like milky wu.
I remember watching a tea processor on tv rolling and cutting these beautiful leaves ready for drying and a woman was moving around the factory floor sweeping up the old tea dust and putting it in crates. When asked what they did with all the old tea dust, the manager sheepishly replied, 'Oh, that's for British tea bags.'
Posted by Spike (# 36) on
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quote:
Originally posted by Sir Kevin:
I am given to understand that tea must be brewed in a pre-warmed pot and if it is Earl Grey, the milk or cream goes in the pot first.
No no no no no no no. You do not put milk in the pot and never under any circumstances serve tea with cream.
Posted by Spike (# 36) on
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quote:
Originally posted by leo:
The oddest tea I have ever drunk was in an Asian kitchen in Leeds at 5am before setting off to my friend's (Sikh) wedding in Coventry.
His mum put tea, milk and sugar all in the large teapot and stewed it.
I once had a Kenyan flatmate who boiled it all together in the kettle. It tasted disgusting and completely knackered the kettle.
Posted by Ariel (# 58) on
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Recipe for really terrible cup of tea
Take 1 cup of cold water, insert teabag, put into microwave, cook on High until water boils. Remove from microwave and extract teabag. If no fresh milk, use soya milk (this is guaranteed to curdle).
You could probably also use evaporated/condensed in place of fresh/soya milk if you like it sweet.
Posted by jedijudy (# 333) on
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Ah, tea! It's how I start every day!
It has become increasingly difficult to find good loose leaf tea here. Thank goodness The Republic of Tea doesn't have everything in teabags. My favorite of their loose teas is Tea for the Queen of Hearts...black tea with rose buds and petals! It's impossible to feel grumpy when sipping this aromatic mood lifter.
If I run out of loose tea, Stash had pretty decent bagged tea.
And yes, I do brew it properly in a warmed pot!
Posted by Psmith (# 15311) on
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Reading this thread, I decided to make a pot of tea; the last of my Quang Zhor Milk Oolong. I a fair number of others on hand, mostly black and not flavored, but also a few pu-er's, a category as yet unmentioned. It is an aged tea from China, and has a distinctly earthy flavour.
All are loose-leaf (apart from the compressed pu-er cakes).
As a rule, I drink tea without milk or sugar, and only at home. I've never tried church tea; the coffee is a decent example of that beverage, while the tea come from bags.
Posted by Porridge (# 15405) on
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Tea with cream: ![[Projectile]](graemlins/puke2.gif)
Tea with evaporated milk:
Tea with lemon: sometimes just what's needed to jump-start a morning.
I've just been given some black tea from Dammann frères in Paris (since 1692, it says on the box). Black teas from Sri Lanka (70%) and India.
Heaven.
Posted by Galilit (# 16470) on
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Twinings' Lady Grey
Celestial Seasonings Sleepytime
Fresh spearmint leaves in hot water with a slice of lemon and a little local honey.
Green tea with jasmine
The main thing is the cup.
The design and colours have to suit the mood you are trying to maintain or generate. So sometimes a Starbucks flask, sometimes a pottery mug, sometimes a china cup
Posted by Moo (# 107) on
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I was a student in Tübingen, Germany in the 1950s. The water there had so much lime in it that it was cloudy. By trial and error I discovered that Darjeeling tea went better with the lime than anything else did.
Moo
Posted by Jade Constable (# 17175) on
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quote:
Originally posted by balaam:
quote:
Originally posted by leo:
The oddest tea I have ever drunk was in an Asian kitchen in Leeds at 5am before setting off to my friend's (Sikh) wedding in Coventry.
His mum put tea, milk and sugar all in the large teapot and stewed it.
I've had similar, but with ghee instead of milk. Not to my taste is putting it mildly.
Indians make masala chai by steeping the tea and spices in milk. Tibetans take tea with yak butter and salt.
I have seen Americans refer to taking tea with cream - which I must say sounds far more disgusting than either of those two options!
The water in Northamptonshire and Bedfordshire is horrible and ruins tea, unfortunately.
Posted by Hedgehog (# 14125) on
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quote:
Originally posted by jedijudy:
It has become increasingly difficult to find good loose leaf tea here. Thank goodness The Republic of Tea doesn't have everything in teabags.
Ah, yes. The Republic is a joy. I am exceptionally fond of its Golden Yunnan. In fact, I think I might make myself a cup right now.
Posted by Galloping Granny (# 13814) on
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We were once given some sample packs of tea and I fell for the delicate Nuwara Eliya – offered as 'the champagne of Ceylon tea from the highest tea plantations'. Unfortunately it did not appear in local shops except for one specialty shop, where it was prohibitively expensive, but dear Mr Fernando's premium single origin Dilmah is a pretty good substitute.
Most of what I drink is unashamedly bagged and in a Dunoon bone china mug, drunk moderately strong (3 minutes for Dilmah) and without milk or sugar. I've been offered lemon with milk-less tea but after one trial I decided it was nothing but a spoiled lemon drink.
(I love my brown pottery mug too, but that's for hot chocolate.)
Offered tea when I'm visiting, I say 'Yes please, as long as it's not Earl Grey.'
My parents would have a cup of tea in bed before getting up in the morning but I prefer to drink my tea with food – between meals with a biscuit or piece of cake. This would be one reason why I'm not as skinny as I was in my youth.
GG
Posted by Karl: Liberal Backslider (# 76) on
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Back to the OP, whilst there are indeed lots of methods that are right for some people, there are some methods that are wrong for anyone, and they are frequently used in the making of church tea, and even worse in the case of coffee.
The main crimes according to my taste buds appear to be:
1. teabags that have been in a cupboard in an open box for years.
2. when the pot starts running out, adding another few bags and boiling water, with the spent bags and the stewed tea in the pot.
Both result in the sort of thing that makes you glad you generally only get a piddly little cup rather than a proper mug.
Current gaff actually has a café as part of the building. A proper one, where people actually go and drink tea and coffee out of choice. This resolves the problem. Granted you have to buy it, but since the café is part of our ministry (for want of a better word) we consider it as an offering.
I digress.
Posted by no prophet (# 15560) on
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quote:
Originally posted by Porridge:
Tea with cream:
Tea with evaporated milk:
My wife's alcoholic (and presently deceased) great aunt served tea that had been made sometime in the prior 10 days, boiling on her wood stove. The white(ish) cups were lacquered with what looked like the glaze of old gasoline, the tea itself was dark and cloudy, looking like like cocacola with a spot of dishwater. The most bitter thing ever, which I know only from the smell of it.
Posted by Karl: Liberal Backslider (# 76) on
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There really is very little excuse for this sort of thing.
Posted by Bob Two-Owls (# 9680) on
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quote:
Originally posted by Jade Constable:
I have seen Americans refer to taking tea with cream - which I must say sounds far more disgusting than either of those two options!
The two Americans that lodged with me a year or so back had heard of a Cream Tea and assumed it meant tea made with cream. They were delighted to find out that the disappointment of having just ordinary milk in the tea was more than compensated by the addition of scones, clotted cream and jam. Tea as a snack, meal or drink was something they just had to learn the hard way ![[Biased]](wink.gif)
As for tea, I love a good cup of tea, mashed using a tinplate teapot with water boiled on a primus stove and poured into blue and white enamel mugs half way up a mountain. It sends the blood to the knees and you can almost hear Rule Britannia playing as you pose manfully with one foot on a rock, gazing into the distance.
One good thing about being a Buddhist is that the tea is generally excellent.
Posted by Jengie Jon (# 273) on
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quote:
Originally posted by no prophet:
quote:
Originally posted by Porridge:
Tea with cream:
Tea with evaporated milk:
My wife's alcoholic (and presently deceased) great aunt served tea that had been made sometime in the prior 10 days, boiling on her wood stove. The white(ish) cups were lacquered with what looked like the glaze of old gasoline, the tea itself was dark and cloudy, looking like like cocacola with a spot of dishwater. The most bitter thing ever, which I know only from the smell of it.
When I was a teenager one of the elders in the church had been an apprentice at some factory maybe fifty years earlier. He told of how they used to brew tea in a bucket and stir it with the brush handle. He said it never tasted the same once they got rid of the broom!
Jengie
Posted by snowgoose (# 4394) on
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Usually a PG tips teabag, with sugar and lots of milk. Sometimes I make jasmine or Earl Grey (loose) in a teapot. My husband drinks his (invariably PG) seriously stewed, black with a little sweetener. Stewed as in letting it steep, then keeping the bag in the cup as he drinks it. Yuck.
A lot of people I know make tea in the microwave, which results in something barely drinkable.
Posted by la vie en rouge (# 10688) on
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quote:
Originally posted by snowgoose:
A lot of people I know make tea in the microwave, which results in something barely drinkable.
This is an unpardonable sin against tea, very frequently committed by the French. Microwave tea is nasty. The water doesn't get hot enough, and it gets foam on the top. Eeeeeew. If one is not possessed of an electric kettle, heat the water in a pan on the hob, please.
I love tea and get through industrial quantities on account of how French coffee does dangerous things to my heart rate. I enjoy the rigmarole of teapot/milk jug (shaped like a cow)/proper china cups and saucers (I also have silver plated teaspoons but only use them for guests because I don't personally sweeten my tea), although I have to explain to French people that this delightful English stereotype isn't actually what most of my compatriots do.
A lot of people don't realise that tea has actually become very chic in France. You can get very good tea here, but it's expensive. For English tea, I thank the pantheon of Heaven for the dawning of Marks & Sparks on the Champs Elysées selling proper strong builder's tea at sensible prices. Before that I (and all my English friends) used to import vast quantities in our suitcases every time we went back to the UK. For lighter teas, there are some very nice ones available here. I just got some heavenly green tea from my local organic shop, flavoured with pear, lychee and rose.
Posted by Ariston (# 10894) on
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quote:
Originally posted by la vie en rouge:
quote:
Originally posted by snowgoose:
A lot of people I know make tea in the microwave, which results in something barely drinkable.
...although I have to explain to French people that this delightful English stereotype isn't actually what most of my compatriots do.
For lighter teas, there are some very nice ones available here. I just got some heavenly green tea from my local organic shop, flavoured with pear, lychee and rose.
That whole "disappearing English tea ritual" was something of an inspiration to one of my favorite living potters, Joanna Howells, who, upon figuring out how many people were buying her (admittedly spectacular) teapots just to put on display—because "who has time to make tea anymore?"—made a whole series of new pottery forms, including a tea set based around teabags based on modern designs and ways of life. Useful, cool, and artistic commentary at the same time, no?
Oh, and la vie? You forgot vervain et menthe on your list of delightful French teas. Not that I'd know anything about that at all.
***
One thing I've noticed, with the exception of fletcher christian upthread, is the lack of love for green (or white) teas, and only one oblique reference to Puh-erh (what else costs $400/lb—or sometimes that much for an ounce!). Now, don't get me wrong, I adore me some Lapsang as much as anyone else (or probably even more), and there's a great (and somehow cheap!) Nepalese tea I adore (Guranse—think of what the flavor and especially smell of a first flush Darjeeling is like, but at the strength and power of, oh, Lapsang's pine smoke), but spring is coming. Time to switch from those strong and drafty blacks to asparagus, fresh grass, and using the tea whisk whenever I try to make matcha. While I may use a low-grade sencha from a Korean grocery store for my everyday green, it's quite good enough for every day and has none of the "dig out the thermometer, timer, water cooler, and special tiny teapot" multiple-infusion fussiness of, say, a gyokuru...nor the astronomical price tag. And yes, before you ask, I do have the frippery for making teas I can't afford. It's what happens when you're a potter.
Posted by Firenze (# 619) on
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Ah, the pottery...that I can identify with.
You know the Big Conference freebies? The black bag? The pen? The paperweight? The squeezy thing with the sponsor's logo? The polyurethane trivet depicting First Nations' ancestral totems?
Well, a star among these has to be the purple sand pottery teapot - inscribed with delegate's name - from that time in Yangxian.
We have never actually used it (it would be a shame to take it out of its little embroidered satin bag/brocade box) but we do have a couple of other sets of pots, cups, tray and tools which we have used.
Posted by Ariel (# 58) on
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quote:
Originally posted by Ariston:
One thing I've noticed, with the exception of fletcher christian upthread, is the lack of love for green (or white) teas, and only one oblique reference to Puh-erh (what else costs $400/lb—or sometimes that much for an ounce!).
I did mention Gunpowder. I refrained from mentioning Japanese Green with Rice, which is best served in little bowls because it's so much prettier, but which is quite interesting for a novelty. Green teas are more thirst-quenching, IMO.
Posted by PeteC (# 10422) on
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I guess that I am invisible to Ariston. I also mention green tea (of the Indian variety).
I drink tea, by preference, what kind I drink depends on how I feel on any given day.
I drink coffee out of necessity when out and about. Few restaurants or kiosks in North America understand the art of tea brewing.
Posted by bib (# 13074) on
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I have discovered the Australian grown Madura brand tea which is low in caffeine and minus tannin.It produces the most refreshing cuppa I have experienced. I buy the English Breakfast variety for preference which is made with freshly boiled water. I like to pour a small quantity of milk into my cup before adding the tea as I can judge better how much milk to add when done in that order. Tea also tastes much better when served in a fine china cup. I don't know whether the rest of the world has discovered this amazing tea.
Posted by Chorister (# 473) on
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Lady Grey is my tea of choice in the afternoon. More delicate flavour than Earl Grey. Very refreshing.
Posted by Pine Marten (# 11068) on
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I like a big mug of 'proper strong builder's tea' (to quote la vie en rouge), with just a dash of milk added after the tea. No sugar. Dainty little china cups make my fingers tremble with anxiety about dropping the blasted thing. And I'm afraid I can't abide Earl Grey or any other perfumed liquids - ugh.
However, herbal teas are a different matter, and although I have to be the mood, I quite like those now and again, as long as they have a strong fruity taste and are not insipid.
But the thought of microwaving tea --
![[Eek!]](eek.gif)
![[Ultra confused]](graemlins/confused2.gif)
![[Waterworks]](graemlins/bawling.gif)
Oh, and no tea before midday, morning (especially first thing) is for coffee...
[ 04. April 2013, 18:04: Message edited by: Pine Marten ]
Posted by Hedgehog (# 14125) on
:
quote:
Originally posted by Ariston:
One thing I've noticed, with the exception of fletcher christian upthread, is the lack of love for green (or white) teas, and only one oblique reference to Puh-erh (what else costs $400/lb—or sometimes that much for an ounce!).
Guilty as charged as to green or white teas. I just can't bring myself to like tham. Pu-erh, on the other hand, is what I use to treat myself when I feel I deserve it.
You know, it is a pity that PeteC is not contributing to this thread.
Posted by lilBuddha (# 14333) on
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Nothing beats a white tea for refreshment. I do like stronger teas, indeed quite a lot. But the delicacy of a white tea is truly refreshing. With a touch of sugar, thank you. Honey is too strong for white tea.
As for Lapsang, why anybody would care to drink the boiled contents of a chimney sweep's shoe after he'd been slogging through the bogs is beyond me.
(Edited because traipsing is far too delicate for that vile concoction.)
[ 04. April 2013, 18:23: Message edited by: lilBuddha ]
Posted by ArachnidinElmet (# 17346) on
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Green tea: yum. I'd agree that it is good for 'thirst quenching'. I'm still working on white tea, have only tried it once and am unsure at the moment. It's a little more tea-y.
Has anyone tried any of those hand-tied artisan tea ball things? The ones that open out into lotus flowers or peacocks on contact with hot water. I've always wanted to try one, but don't drink black tea.
Posted by Ariel (# 58) on
:
quote:
Originally posted by ArachnidinElmet:
Has anyone tried any of those hand-tied artisan tea ball things? The ones that open out into lotus flowers or peacocks on contact with hot water. I've always wanted to try one, but don't drink black tea.
Yes. Someone brought some into the office once and we all gathered round and had a look ("Come and watch this cup of tea"). Visually spectacular (unfolding flowers), tasted like tea.
Posted by ArachnidinElmet (# 17346) on
:
quote:
Originally posted by Ariel:
quote:
Originally posted by ArachnidinElmet:
Has anyone tried any of those hand-tied artisan tea ball things? The ones that open out into lotus flowers or peacocks on contact with hot water. I've always wanted to try one, but don't drink black tea.
Yes. Someone brought some into the office once and we all gathered round and had a look ("Come and watch this cup of tea"). Visually spectacular (unfolding flowers), tasted like tea.
Ach well. Another dream dashed. At least I didn't have to drink the stuff to find out.
Posted by Psmith (# 15311) on
:
I would hardly call my reference to pu-er "oblique". Wanting in detail perhaps, for I'm far from expert, but quite clear as a statement of the fact that there is some in my cupboard. I'm drinking one now. It is earthy; were I a wine writer I'm sure it would be a particular kind of earth, and an odd list of other things, and is certainly true that they don't all taste the same, but earthy is accurate, if not precise.
The fact that each of us that mentioned it have spelled it differently may be a comment on how widely drunk it is(n't) in the English speaking world.
Edit: None of the small number of Pu-er's I've tried have cost anything close to $400 a pound, though they aren't all that cheap either.
[ 04. April 2013, 21:26: Message edited by: Psmith ]
Posted by Hedgehog (# 14125) on
:
quote:
Originally posted by Psmith:
The fact that each of us that mentioned it have spelled it differently may be a comment on how widely drunk it is(n't) in the English speaking world.
More likely, we are all trying to give an English spelling to a Chinese word (I assume it is Mandarin, but I don't know that for certain).
My spelling comes from the way the Republic of Tea spells it: Pu-Erh.
And a mere $142.00 for a full pound. Quite a bargain!
[typo fix]
[ 04. April 2013, 21:31: Message edited by: Hedgehog ]
Posted by Psmith (# 15311) on
:
quote:
Originally posted by Hedgehog:
More likely, we are all trying to give an English spelling to a Chinese word (I assume it is Mandarin, but I don't know that for certain).
My spelling comes from the way the Republic of Tea spells it: Pu-Erh.
And a mere $142.00 for a full pound. Quite a bargain!
[typo fix] [/QB]
Fair point; my spelling is from World of Tea in Ottawa.
Posted by Ariston (# 10894) on
:
According to the Park Hyatt Washington tea cellar menu, the proper spellings are either "pu-erh" or "the tea that's $300 a pot."
Yes, when even $16/pot Tie Guanyin looks reasonable...
[ 04. April 2013, 22:28: Message edited by: Ariston ]
Posted by ken (# 2460) on
:
quote:
Originally posted by Spike:
quote:
Originally posted by leo:
The oddest tea I have ever drunk was in an Asian kitchen in Leeds at 5am before setting off to my friend's (Sikh) wedding in Coventry.
His mum put tea, milk and sugar all in the large teapot and stewed it.
I once had a Kenyan flatmate who boiled it all together in the kettle. It tasted disgusting and completely knackered the kettle.
Yep. That's how its done in Kenya. After about a week you get addicted to it. Its an Indian thing originally I think. Somalis do the same thing and add spices. Its hard to say quite how lovely it can be on a stonkingly hot dusty day on the edge of the desert after hours on the road to come acrosd a little shop or cafe that sells mugs of hot milky strong sweet tea with ginger and pepper and cardamom and cinnamon in it.
Posted by PeteC (# 10422) on
:
quote:
Originally posted by Hedgehog:
You know, it is a pity that PeteC is not contributing to this thread.
You and Ariston both have difficulty reading don't you?
Posted by PeteC (# 10422) on
:
Further to the discussion of teas of different colour: I have Chinese white pekoe at home. It is a wonderful change from the usual Indian black or green.
I fail to understand the difficulty with Lapsong Souchong - It smells smoky but, properly brewed, the flavour is delicately sweet.
Perhaps those who hate it are using teabags?
Posted by Tea (# 16619) on
:
Given my name, how could I not chip in here?
I'm British, not a connoisseur, but drink mugs and mugs of the stuff every day. These days I live in the USA. Like so many of my compatriots here, I've had to grapple with tea problems:
1) Finding an acceptable and affordable builder's tea.
Nobody should have to drink the dreadful Lipton's, while a cuppa brewed from a US supermarket generic teabag should probably count as a cruel and unusual punishment. I've finally settled on Tetley's British Blend, but even that is hard to find once you're away from bigger cities here.
2) Ordering tea in restaurants and coffee shops.
How my heart sinks when presented with the oh-so-daintily-arranged selection of tea bags and cup of water drawn from the hot water tap! In most places, I've just given up and switched to coffee.
3) Electric kettles.
When I first arrived (ante-WWW) in the USA, finding an electric kettle was a real challenge. Online shopping has, of course, changed all that. Nevertheless, I'm surprised by the number of Americans who don't own a kettle and are even unsure of what one is.
I know, of course, that Americans in the UK have had analogous experiences when confronted with the British understanding of "barbecue."
Now for some tea questions:
1) When I lived in France, I used to very much enjoy the Taylor's of Harrogate Afternoon Darjeeling which I bought at Monoprix and Inno. Is that still to be found anywhere?
2) One public establishment where I will buy tea here is a coffee shop run by an Iranian. There I enjoy Persian tea, a cardamom infused black tea. Any suggestions for the best way of brewing this at home?
3) I'd like to explore Darjeelings more. Any suggestions for suppliers?
Posted by lilBuddha (# 14333) on
:
Ah, shame no one has mentioned Chinese White Pekoe as yet.
And I wonder if my difficulty with Lapsong Souchong might be the manner in which it was brewed. I shall have to try it properly made at some point.
![[Two face]](graemlins/scot_twoface.gif)
Posted by Ariston (# 10894) on
:
quote:
Originally posted by Tea:
2) One public establishment where I will buy tea here is a coffee shop run by an Iranian. There I enjoy Persian tea, a cardamom infused black tea. Any suggestions for the best way of brewing this at home?
You're going to feel dumb for asking this—but I know why you ask: add a couple pods of cardamom to the teapot next time you make some. Make it strong, preferably with something like and Assam. Let it steep a bit longer than usual.
That's it. All there is to it.
For those who have never tried this, what you get at the end is a very strong and (really) very bitter tea that, thanks to the cardamom deliciousness, doesn't bug you as much (indeed, at all) as an overly strong, overly bitter cup should. If anything, the extra strength plays off the cardamom quite well. Sure, you won't sleep much this year after drinking enough of the stuff, but there's a price to be paid, no?
Posted by Ariel (# 58) on
:
quote:
Originally posted by Tea:
1) When I lived in France, I used to very much enjoy the Taylor's of Harrogate Afternoon Darjeeling which I bought at Monoprix and Inno. Is that still to be found anywhere?
I assume you mean (relatively) locally? It's certainly available
on the internet.
quote:
Originally posted by Ariston:
According to the Park Hyatt Washington tea cellar menu, the proper spellings are either "pu-erh" or "the tea that's $300 a pot."
Whoever designed that menu certainly doesn't lack imagination. I expected to see a menu/list of tea with prices, and was immediately caught by the opening quote and the descriptions. Delicious. And not putting the $ sign in is a nice touch. You think at first you are reading an elegantly presented catalogue, with page numbers, and there will be quite a lot of wonderful, unknown variants. Beautifully done.
Posted by Ariel (# 58) on
:
quote:
Originally posted by lilBuddha:
Ah, shame no one has mentioned Chinese White Pekoe as yet.
And I wonder if my difficulty with Lapsong Souchong might be the manner in which it was brewed. I shall have to try it properly made at some point.
It's one of those teas you either love or you hate. I used to love it, though one person commented "It reminds me of the smell of horse shoeing" and politely refused a cup.
White Pekoe isn't that easy to get. Teabags seem to dominate the market generally, probably because they're so much handier for offices, etc, and supermarkets tend not to stock a great range of loose teas any more.
One of life's pleasures used to be calling into Bewley's in Dublin, into a shop with gleaming dark panelled wood interiors and huge, decorated jars of loose tea or coffee beans on the shelves behind, labelled with exotic names. You could ask for what you wanted by weight and it would be measured out for you and packaged up. The place always smelt pleasantly of freshly ground coffee beans as well.
My local equivalent in Oxford will do mail order and have quite an interesting range. Pu Erh aficionados will see that it isn't bank-breakingly expensive.
Posted by Tea (# 16619) on
:
Originally posted by Ariston:
quote:
Originally posted by Tea:
2) One public establishment where I will buy tea here is a coffee shop run by an Iranian. There I enjoy Persian tea, a cardamom infused black tea. Any suggestions for the best way of brewing this at home?
You're going to feel dumb for asking this—but I know why you ask: add a couple pods of cardamom to the teapot next time you make some. Make it strong, preferably with something like and Assam. Let it steep a bit longer than usual.
That's it. All there is to it.
Thanks for a helpful answer.I'll have to try this at home.
Originally posted by Ariel: quote:
Originally posted by Tea:
1) When I lived in France, I used to very much enjoy the Taylor's of Harrogate Afternoon Darjeeling which I bought at Monoprix and Inno. Is that still to be found anywhere/
I assume you mean (relatively) locally? It's certainly available
on the internet.
Now I do feel dim, and will certainly be more cautious in my condemnation of students' poor research skills. Why wasn't I able to find this before?
Anyway, thanks for the link, which led me to this US distributor.
Posted by fletcher christian (# 13919) on
:
posted by Ariston:
quote:
Yes, when even $16/pot Tie Guanyin looks reasonable...
It would need to be damn good Guan Yin! I can get Imperial stuff here at €14 for 200 grams! That said, it's quite rotten. Has all the qualities of an obscure pu-erh; how you'd imagine soil from the Amazonian rain forest to taste when mixed with hot water.
Posted by QLib (# 43) on
:
quote:
Originally posted by Tea:
Originally posted by Ariston:
quote:
Originally posted by Tea:
2) One public establishment where I will buy tea here is a coffee shop run by an Iranian. There I enjoy Persian tea, a cardamom infused black tea. Any suggestions for the best way of brewing this at home?
You're going to feel dumb for asking this—but I know why you ask: add a couple pods of cardamom to the teapot next time you make some. Make it strong, preferably with something like and Assam. Let it steep a bit longer than usual.
That's it. All there is to it.
Thanks for a helpful answer.I'll have to try this at home.
Yes, me too. I like cardamom with coffee - never tried it with tea, but Assam is my brew of choice in any case, though I'm afraid I mostly use bags.
Posted by Ariel (# 58) on
:
I've used ground cardamom with coffee. The dried pods didn't work well for me; the flavour is stronger in the seeds.
Posted by Nenya (# 16427) on
:
We have several types of tea in the cupboard - breakfast tea for Nenlet1 who's married but comes back regularly, decaffeinated Earl Grey for Mr Nen (and I totally agree that it's like drinking perfume), ordinary decaffeinated for me (caffeine leaches calcium from the bones and at my age this is a consideration) and Assam for Nenlet2. He's pretty fussy about how it's made - it has to be brewed for at least three minutes and you mustn't bodge about with the tea bag while it's doing. Milk, no sugar.
And it's tea first thing in the mornings, then coffee around 10.30, then tea again in the afternoons. The water should be freshly drawn and boiled.
Nen - thinking about putting the kettle on.
Posted by Hedgehog (# 14125) on
:
quote:
Originally posted by Somebody Who Is Invisible:
I fail to understand the difficulty with Lapsong Souchong - It smells smoky but, properly brewed, the flavour is delicately sweet.
Perhaps those who hate it are using teabags?
This is vile slander. It is perfectly possibly not to like the flavor of road tar and still not use teabags.
Posted by QLib (# 43) on
:
quote:
Originally posted by Hedgehog:
quote:
Originally posted by Somebody Who Is Invisible:
I fail to understand the difficulty with Lapsong Souchong - It smells smoky but, properly brewed, the flavour is delicately sweet.
Perhaps those who hate it are using teabags?
This is vile slander. It is perfectly possibly not to like the flavor of road tar and still not use teabags.
Agreed. In fact, the smell of rain on hot tarmac is one of my favourite smells, but I don't much care for Lapsang Souchong - and I'ver certainly had it made wi'proper loose tea.
Posted by Ariston (# 10894) on
:
quote:
Originally posted by fletcher christian:
posted by Ariston:
quote:
Yes, when even $16/pot Tie Guanyin looks reasonable...
It would need to be damn good Guan Yin! I can get Imperial stuff here at €14 for 200 grams! That said, it's quite rotten. Has all the qualities of an obscure pu-erh; how you'd imagine soil from the Amazonian rain forest to taste when mixed with hot water.
Is it bad that I imagine that soil from the Amazon mixed with hot water would actually taste good?
And for all you nay-sayers who think Lapsang tastes like road tar, you're wrong. Now if you'd said fire in a turpentine factory, you might have had a point.
Posted by Spike (# 36) on
:
quote:
Originally posted by lilBuddha:
Ah, shame no one has mentioned Chinese White Pekoe as yet.
Scroll up two posts before yours! Is PeteC invisible on this thread.
Posted by Hedgehog (# 14125) on
:
quote:
Originally posted by Spike:
quote:
Originally posted by lilBuddha:
Ah, shame no one has mentioned Chinese White Pekoe as yet.
Scroll up two posts before yours! Is PeteC invisible on this thread.
What would make you think that??? Has PeteC posted on this thread yet? ![[Big Grin]](biggrin.gif)
Posted by jedijudy (# 333) on
:
Poor Uncle Pete. One might think he's having tea with Wood.
Posted by Ariel (# 58) on
:
I think he must be. I wonder what he thinks of Lapsang Souchong? I agree with Hedgehog, what a pity he isn't contributing to this thread.
Posted by The Midge (# 2398) on
:
Just on the way back from holiday. On discovery that the caravan did not include a tea pot were had to go and buy one. Immediately.
We found the speciali-tea shop in Aberyswyth and did well to leave with a pack of Darjeeling and some black tea I have never heard of before. (Must have a chance of drinking it all before it goes stale when added to the Orange Peco and a single estate Nepalese tea that someone brought back for me.
we also had an argument about whether coffee and tea should be served in dedicated cups. Of course!
Church tea is the same to the Anglican Inquisition as red hot pokers werer for the Spanish one. Awful.
Posted by lilBuddha (# 14333) on
:
quote:
Originally posted by The Midge:
Church tea is the same to the Anglican Inquisition as red hot pokers were for the Spanish one. Appropriate.
Fixed that for you.
quote:
Originally posted by Ariston:
And for all you nay-sayers who think Lapsang tastes like road tar, you're wrong. Now if you'd said fire in a turpentine factory, you might have had a point.
I believe I said it tasted like ashes, sweat and peat. Which I think more evocative of what was brewed for me than turpentine or road tar.
quote:
Originally posted by Spike:
quote:
Originally posted by lilBuddha:
Ah, shame no one has mentioned Chinese White Pekoe as yet.
Scroll up two posts before yours! Is PeteC invisible on this thread.
quote:
Originally posted by lilBuddha:
Posted by PeteC (# 10422) on
:
I use cardamon regularly. What a fantastic taste for tea!
I bring back small packets of chai masala powder for the days I feel industrious and want a cup of proper chai masala. The cardamon serves its purpose on less-industrious days
At home I make milk tea with lactose free milk. Here I pop a lactase pill and smile when I buy my glass of tea at the mosque. The tea-maker remembers not to add sugar for me.
One reason the milk is boiled here for the tea is because tea-stall milk is usually direct from the cow local to the vendor.
As is ours, actually.
Posted by Ariel (# 58) on
:
One cold winter's night when my train had been delayed and I was standing there freezing at the station, someone came around with samples of hot chai for us. It was delicious and very welcome! You can buy tins of powdered chai here and just add hot water, or hot milk which is quite a warming drink on a cold day, though as with powdered versions generally, it probably isn't the same as the real thing.
Posted by Jade Constable (# 17175) on
:
Resurrecting the thread to ask - where would be best to buy Persian tea? That's black tea with cardamom. If not, is there a recipe for getting the spicing right?
Posted by Ariston (# 10894) on
:
quote:
Originally posted by Jade Constable:
Resurrecting the thread to ask - where would be best to buy Persian tea? That's black tea with cardamom. If not, is there a recipe for getting the spicing right?
You don't buy it. It's just strong black tea (Assam works well) and a pod or two of cardamom.
It's so easy, they don't even have to make it—but it's so good on a hot day, you'd swear there had to be more to it than that.
Posted by PeteC (# 10422) on
:
I keep cardamon pods in stock for times like this.
It is wonderful on hot days and cold.
Posted by Ad Orientem (# 17574) on
:
I'd like to know, what are peoples objection to tea bags (as I've seen some on this thread poke their nose up at them)? Personally, when I take a sip I don't want tea leaves going in my mouth at the same time as it spoils the experience. For the same reason we use filters when making coffee.
Posted by la vie en rouge (# 10688) on
:
Usually the tea that goes into tea bags is of a lower quality than what you buy loose. Personally I use paper filters like this that you put the tea into to make a sort of self-assembly teabag.
It means you can use really good tea, but without making a big mess, and you can also remove the leaves once it's brewed to stop it getting stewed and/or bitter.
Posted by Ariel (# 58) on
:
quote:
Originally posted by Ad Orientem:
I'd like to know, what are peoples objection to tea bags (as I've seen some on this thread poke their nose up at them)? Personally, when I take a sip I don't want tea leaves going in my mouth at the same time as it spoils the experience. For the same reason we use filters when making coffee.
1) Less good quality tea.
2) Sometimes you get the taste of paper.
3) The really interesting teas don't usually come in teabags.
4) You don't have to have tea leaves going in your mouth if you use a tea strainer when pouring your tea out of your teapot.
5) The element of convenience, cheapness and cut-corners generally which tends to be associated with a reduction in quality.
Posted by Adeodatus (# 4992) on
:
A few months ago, a friend noticed that I never quite finish a cup of tea. It's because of a childhood spent without teabags, and leaving a little tea in the bottom of the cup so you don't get a mouthful of leaves! (The little ones that get through a strainer.) I'd never noticed this habit myself, but even now that I have noticed it, I still do it.
A question about cardamom: what's the recipe here? Ordinary black tea, a cardamom pod or some ground cardamom seeds, no milk, no sugar? I'm going to try this - I love the scent of cardamom.
Posted by Crazy Cat Lady (# 17616) on
:
I have seen recyclable tea bags made of cotton. Have no idea how you are supposed to wash them without you next cup tasting of washing powder. Or if you don't wash them, I imagine they look unplesantly stained and taste of stale tea before long.
Bad idea, pot and loose leaves for me - its all part of the ritual
Posted by Baptist Trainfan (# 15128) on
:
quote:
Originally posted by Ad Orientem:
I'd like to know, what are peoples objection to tea bags (as I've seen some on this thread poke their nose up at them)? Personally, when I take a sip I don't want tea leaves going in my mouth at the same time as it spoils the experience. For the same reason we use filters when making coffee.
You can of course buy little metal perforated thingies which you unscrew, put tea leaves in, do up and then dunk in the hot water. There are also teapots with built-in strainers: this kind of thing. .
These give you the best of both worlds.
Posted by Baptist Trainfan (# 15128) on
:
By the way, how many of you watched Victoria Wood's Nice Cup of Tea this week? I don't think that anyone has mentioned it.
Posted by Nenya (# 16427) on
:
quote:
Originally posted by Baptist Trainfan:
By the way, how many of you watched Victoria Wood's Nice Cup of Tea this week? I don't think that anyone has mentioned it.
I fell asleep during the first episode and missed the second one, but I do plan to watch it.
Nen - TV Catch Up's friend.
Posted by Moo (# 107) on
:
quote:
Originally posted by Crazy Cat Lady:
I have seen recyclable tea bags made of cotton. Have no idea how you are supposed to wash them without you next cup tasting of washing powder. Or if you don't wash them, I imagine they look unplesantly stained and taste of stale tea before long.
I think it would be enough to rinse them thoroughly after each use. They would probably end up discolored, but that shouldn't affect the taste.
Moo
Posted by Sioni Sais (# 5713) on
:
quote:
Originally posted by Nenya:
quote:
Originally posted by Baptist Trainfan:
By the way, how many of you watched Victoria Wood's Nice Cup of Tea this week? I don't think that anyone has mentioned it.
I fell asleep during the first episode and missed the second one, but I do plan to watch it.
Nen - TV Catch Up's friend.
Nodding off. Isn't that what tea is for?
Posted by Heavenly Anarchist (# 13313) on
:
quote:
Originally posted by Moo:
quote:
Originally posted by Crazy Cat Lady:
I have seen recyclable tea bags made of cotton. Have no idea how you are supposed to wash them without you next cup tasting of washing powder. Or if you don't wash them, I imagine they look unplesantly stained and taste of stale tea before long.
I think it would be enough to rinse them thoroughly after each use. They would probably end up discolored, but that shouldn't affect the taste.
Moo
I'm tempted to try this , I use homemade calico bread bags at home and could quickly run up some mini ones in muslin. The staining wouldn't bother me at all, I've often purposely tea stained cotton.
[ 13. April 2013, 09:21: Message edited by: Heavenly Anarchist ]
Posted by Anna B (# 1439) on
:
What a lovely thread!
I like to make tea in a kettle that I got at the Korean grocery store, H Mart. The kettle has a mesh strainer inside, so you just put in the leaves when the water is ready.
I'm also quite fond of the electric samovar that my husband got me for a birthday present one year---nice to have for parties and the tea that results is delicious.
I was sorely disappointed when Twinings discontinued loose-leaf Russian Caravan and Blackcurrant a number of years back. Don't know how I would have made it through college without those two. Twinings---bring back loose-leaf Blackcurrant!
Posted by The Midge (# 2398) on
:
quote:
Originally posted by Ariel:
quote:
Originally posted by Ad Orientem:
I'd like to know, what are peoples objection to tea bags (as I've seen some on this thread poke their nose up at them)? Personally, when I take a sip I don't want tea leaves going in my mouth at the same time as it spoils the experience. For the same reason we use filters when making coffee.
1) Less good quality tea.
2) Sometimes you get the taste of paper.
3) The really interesting teas don't usually come in teabags.
4) You don't have to have tea leaves going in your mouth if you use a tea strainer when pouring your tea out of your teapot.
5) The element of convenience, cheapness and cut-corners generally which tends to be associated with a reduction in quality.
And worst of all:
6)Tea bag dunked in mug (I'm dairy free now but when milk was poured on top of tea made in mug )
Posted by fletcher christian (# 13919) on
:
Reviving this thread to mention a little delight I was given a sample of recently. I doubt that I could afford it normally, but if you can get your hands on high grade Bao Zhong, boy is it worth it. Quite hard to explain just how good it is; a bit of a cross between good Jasmine pearls and that weird orchid fragrance you get from good Gwan Yin. The colour is fairly astonishing too, and its oddly refreshing...very refreshing. Four hours after drinking one cup, having brushed my teeth and settled into bed, I could still taste it lingering in my mouth. I don't think I've ever had something linger that long, but it was very pleasant.
Posted by Athrawes (# 9594) on
:
I am currently seasoning a Yixing teapot. They make really great tea, and look wonderful to boot.
Posted by jedijudy (# 333) on
:
quote:
Originally posted by Athrawes:
I am currently seasoning a Yixing teapot. They make really great tea, and look wonderful to boot.
I had to look that up, Athrawes. What a neat way to prepare a special pot to prepare amazing tea! Thanks for bringing Yixing teapots to my attention!
Posted by Athrawes (# 9594) on
:
You're welcome They don't seem to be very common over here - I love mine, even though it is quite small.
Posted by fletcher christian (# 13919) on
:
It takes a few years to build up a yixing, but it's definitely worth it.
Posted by Cara (# 16966) on
:
I love tea.
When I lived in the States, I had the same problems as Tea mentions upthread. First is finding an electric kettle--luckily I found a Russell and Hobbs (online I think) and it has lasted for decades. It is so strange that an electric kettle is still an unusual thing to have in the US.
Then, the problem that in restaurants etc no-one has a clue about how the water needs to be boiling.
But tea is becoming more popular and appreciated there, (or perhaps it always has been in new England, as mentioned above?) and for those living in the States there is a great mail-order company based in Connecticut, Harney's. All sorts of wonderful teas available. It's through this company that I really started getting into tea, because strangely, although I grew up in England, we didn't drink it in our household.
Now I'm in France, I like Mariage Frères, especially their French Breakfast blend, as well as Poètes Solitaires (such a lovely name!).
I also like Assam, and several Chinese blends, especially the golden Monkey type.
For leaf tea I use a metal fine-mesh filter thing (made by Bodum I think and bought here in France, also marketed in the US by Harney's among others) that just sits in the pot, suspended at the rim by a lip--you don't need to fiddle with opening or closing it. Re-usable of course--It lasts for ages. It has a separate lid. Can also sit in a mug for individual brewings. Then you just tip the leaves out into the rubbish or compost bin in one easy movement. I really hate the hassle of scooping loose leaves out of a pot if you just use the leaves-in-pot-and-pour-through-strainer method.
But I do sometimes use teabags, out of laziness really. Never as satisfied with the result, though.
Posted by Percy B (# 17238) on
:
quote:
Originally posted by Tea:
Given my name, how could I not chip in here?
I'm British, not a connoisseur, but drink mugs and mugs of the stuff every day. These days I live in the USA. Like so many of my compatriots here, I've had to grapple with tea problems:
1) Finding an acceptable and affordable builder's tea.
Nobody should have to drink the dreadful Lipton's, while a cuppa brewed from a US supermarket generic teabag should probably count as a cruel and unusual punishment. I've finally settled on Tetley's British Blend, but even that is hard to find once you're away from bigger cities.
Very useful Tea! I have been wanting to get a stronger flavoured everyday blend.
Posted by The Midge (# 2398) on
:
quote:
Originally posted by Percy B:
quote:
Originally posted by Tea:
Given my name, how could I not chip in here?
I'm British, not a connoisseur, but drink mugs and mugs of the stuff every day. These days I live in the USA. Like so many of my compatriots here, I've had to grapple with tea problems:
1) Finding an acceptable and affordable builder's tea.
Nobody should have to drink the dreadful Lipton's, while a cuppa brewed from a US supermarket generic teabag should probably count as a cruel and unusual punishment. I've finally settled on Tetley's British Blend, but even that is hard to find once you're away from bigger cities.
Very useful Tea! I have been wanting to get a stronger flavoured everyday blend.
Surely this should not be such a problem in the age of internet shopping?
20 years ago I found some Twinings tea while on exchange in Baton Rouge. Unfortunately only about a month from the end of the second semester. My girl friend used to post me a few tea bags in with the weekly letter. She is now Mrs Midge.
Posted by Ariel (# 58) on
:
quote:
Originally posted by Cara:
I really hate the hassle of scooping loose leaves out of a pot if you just use the leaves-in-pot-and-pour-through-strainer method.
You don't have to scoop them out. When you get to the stage of cleaning out the pot, just fill it with cold water, swirl it and toss the whole lot into a strainer, or better still, as we used to do, take it into the garden and dump the contents over the base of any plants that look as if they might need a bit of extra compost and/or watering. This will get rid of almost all the tea leaves in one go, the tiny few that remain in the pot can be rinsed down the sink, and it's good for the garden.
[ 27. April 2013, 07:20: Message edited by: Ariel ]
Posted by Percy B (# 17238) on
:
We dont use leaf tea, Ariel, but when we did thats exactly what we did with the pot.
Once we got a pot where the leaves were separated, like an infuser in the pot. It never quite caught on with us.
Posted by fletcher christian (# 13919) on
:
posted by Cara:
quote:
When I lived in the States, I had the same problems as Tea mentions upthread. First is finding an electric kettle--luckily I found a Russell and Hobbs (online I think) and it has lasted for decades. It is so strange that an electric kettle is still an unusual thing to have in the US.
The Sates don't have electric kettles? Really? So what do you use? Stove tops?
Posted by Leorning Cniht (# 17564) on
:
quote:
Originally posted by fletcher christian:
The Sates don't have electric kettles? Really? So what do you use? Stove tops?
Most Americans of my acquaintance who own kettles have stove-top ones - but they are still the minority. Many people don't own a kettle at all - just an electric coffee pot.
To be fair, US electric kettles are lower power devices - drawing 1.5 kW or so rather than the roughly 3kW drawn by a UK kettle, which means that a UK kettle boils twice as fast.
Posted by jedijudy (# 333) on
:
I Have an electric kettle. So does Daughter-Unit and my BFF. They used to not be available, and I looked for them for years (and asked for them, too.) Finally, one of my favorite stores started carrying them!!
We love them! My daughter tried mine and immediately let it be known that she wanted one for Christmas...which she got! They're much safer than boiling on the stove, which was always the method of getting tea water. And faster, too. Granted, not as fast as the kettles we used across the pond, but we're happy with what we have.
BTW, I purchased a bag of full leaf, organic Pu-Erh and have really enjoyed it! It will probably become one of my favorites.
Posted by Leorning Cniht (# 17564) on
:
quote:
Originally posted by jedijudy:
They're much safer than boiling on the stove, which was always the method of getting tea water.
I couldn't live without mine, because in the distracted chaos that is Cniht Towers, I tend to put the kettle on for a cup of tea, then something happens. If the kettle didn't shut itself off, I'd have burned the house down by now.
Posted by Eutychus (# 3081) on
:
I tried to start a tea thread a long time ago, in the days when hosts were stern, to ask a question that still bugs me: how is it that tea can taste so different in different mugs?
Posted by la vie en rouge (# 10688) on
:
Me! Me! I know this one!
It's (at least partly) because of the way the shape of the top of the mug affects your perception of the smell.
(The smell is one of the most important elements in the enjoyment of a good cup of tea.)
Posted by jedijudy (# 333) on
:
quote:
Originally posted by Eutychus:
in the days when hosts were stern
Heaven Hosts were stern? ![[Confused]](confused.gif)
We obviously needed a tea thread, then! (Said the third person from the Paris meet last year! We just need Gracie to post!)
Posted by Cara (# 16966) on
:
quote:
Originally posted by Ariel:
quote:
Originally posted by Cara:
I really hate the hassle of scooping loose leaves out of a pot if you just use the leaves-in-pot-and-pour-through-strainer method.
You don't have to scoop them out. When you get to the stage of cleaning out the pot, just fill it with cold water, swirl it and toss the whole lot into a strainer, or better still, as we used to do, take it into the garden and dump the contents over the base of any plants that look as if they might need a bit of extra compost and/or watering. This will get rid of almost all the tea leaves in one go, the tiny few that remain in the pot can be rinsed down the sink, and it's good for the garden.
Ah yes, Ariel, thanks, I feel a bit silly as obviously the swirl-and-toss-in-strainer method is easier than scooping out. And the dump in garden method would be best of all, if we still had a garden.
But I still love my mesh infuser basket thing.
Posted by Cara (# 16966) on
:
quote:
Originally posted by Leorning Cniht:
quote:
Originally posted by fletcher christian:
The Sates don't have electric kettles? Really? So what do you use? Stove tops?
Most Americans of my acquaintance who own kettles have stove-top ones - but they are still the minority. Many people don't own a kettle at all - just an electric coffee pot.
To be fair, US electric kettles are lower power devices - drawing 1.5 kW or so rather than the roughly 3kW drawn by a UK kettle, which means that a UK kettle boils twice as fast.
Exactly: a stove-top "kettle," often with a whistle, is the most popular US way of boiling water for tea.
Cniht, interesting point about the power source, I had't thought about that before---although always so impressed during my years in the US when I returned to UK and kettles boiled so fast!
I guess in US boiling on stovetop, especially gas flame, is almost as quick as in an electric kettle....
Posted by Cara (# 16966) on
:
quote:
Originally posted by la vie en rouge:
Me! Me! I know this one!
It's (at least partly) because of the way the shape of the top of the mug affects your perception of the smell.
(The smell is one of the most important elements in the enjoyment of a good cup of tea.)
Absolutely! The bouquet. LIke wine.
Posted by lilBuddha (# 14333) on
:
For those not afraid of infusers.
Posted by ken (# 2460) on
:
I think I'll have a cup of tea.
Posted by Crazy Cat Lady (# 17616) on
:
A few weeks away and I return to find people talking about 'Anglican Coffee'. er....what? I thought we had established it's all about the tea! In my book if you want coffee, you'll find the stake and firewood outside.
Anyway, am soon to be offering a vintage tea party at our church and have planned to offer various black teas. These are Assam (India), Golden Monkey (China), Orange Peckoe (Ceylon) and for flavoured teas - Premium Ear Grey (proper bergamot oil, not 'flavouring'), Vanilla Chai and one called 'Ocean of Calm' - has things like red currants in it and actually tastes quite good Under the table I have Pu-erh and my Yixing teapot - but only for those who know what it is.
I also have a vintage tea dress, a pinny and a hair snood - oh and some clumpy vintage shoes. I have a red check table cloth and proper tea cups and saucers - no mugs.
Further ideas are welcome!
Posted by Cara (# 16966) on
:
quote:
Originally posted by Crazy Cat Lady:
A few weeks away and I return to find people talking about 'Anglican Coffee'. er....what? I thought we had established it's all about the tea! In my book if you want coffee, you'll find the stake and firewood outside.
Anyway, am soon to be offering a vintage tea party at our church and have planned to offer various black teas. These are Assam (India), Golden Monkey (China), Orange Peckoe (Ceylon) and for flavoured teas - Premium Ear Grey (proper bergamot oil, not 'flavouring'), Vanilla Chai and one called 'Ocean of Calm' - has things like red currants in it and actually tastes quite good Under the table I have Pu-erh and my Yixing teapot - but only for those who know what it is.
I also have a vintage tea dress, a pinny and a hair snood - oh and some clumpy vintage shoes. I have a red check table cloth and proper tea cups and saucers - no mugs.
Further ideas are welcome!
Good thing we know what that flavoursome tea "Ear Grey" is......!
(Hmmm...giving me some ideas for our Circus Thread where we change a book title by dropping last letter.....)
This sounds like a lovely event.
Nice little milk-jug? Lump sugar? Slice of lemon for the
"Ear Grey" ?
Not sure about the pinny, unless you wear it only when serving, and take it off when you sit down to drink your own tea! Or perhaps you won't have time for that....
Good luck, hope it is very much appreciated by the attendees!
Posted by Crazy Cat Lady (# 17616) on
:
My keyboard suffers from biscuit crumbs! My L key is a bit crunchy!!
It's sort of a half pinny - the type you tie round your waist - I'll need a session in front of the mirror to decide if I like it or not
I did think about lemon, I'll procure one for those inclined to such adultery
Posted by Hedgehog (# 14125) on
:
I have just tried something called "Tsar Nicholas" tea.
It is a smokey tea, reminiscent of Lapsang Souchang, but not quite as tarry. Allegedly it has some white tea mixed in with the smokey black tea but (as would seem obvious considering how delicate a flavor white tea has) you really can't taste it because of the burnt wood smell/flavor. It also claims to have "low tannins" but I have to say that, IMHO, a few extra tannins wouldn't hurt it any.
I will give it another chance to appeal to me, but my first impression is that, if this is what Tsar Nicholas was serving people, the Bolsheviks were absolutely in the right...
Posted by Sandemaniac (# 12829) on
:
Having just come back from a long weekend in the Netherlands, I feel qualified to say that the Dutch make a fecking awful cup of tea*. Sorry, LeRoc, that's just the way it is.
The relief when I stopped at a greasy spoon van on the A12 and got a plastic cup of something I could stand a spoon in was palpable.
AG
*Except mint tea - their version of which is great. Pity about the caffeine.
Posted by Ariston (# 10894) on
:
quote:
Originally posted by Hedgehog:
I have just tried something called "Tsar Nicholas" tea.
It is a smokey tea, reminiscent of Lapsang Souchang, but not quite as tarry.
Sounds like Russian Caravan—which, nowadays, does have some Lapsang mixed in with some of the basic China black. Used to be it was all black Chinese tea, but being carried across country via horseback and kept next to the campfires gave it just a hint of smoke...
I don't know how much I believe this story, but that's what I've heard. It's an explanation for a milder, less smoky tea.
Posted by Crazy Cat Lady (# 17616) on
:
I had a friend who claimed Russian Caravan must have been picked out of the horses hooves. - oh well!
Tea on the A12 is not bad, am quite often on that road.
The vintage tea event went down a storm, I did over 60 cups of tea. Most favourite was Golden Monkey, followed by Oasis of Peace
Posted by The Midge (# 2398) on
:
A new advance in tea-snobbery!
Mrs Midge just baught a new kettle which has diffferent temperature settings for different teas/ infusions. Now all I need to know is the correct temperature for various types.
FB/ Twitter have drawn a blank, but the Ship is known for its expert knowledge base in all subjects. Any recommendations?
Settings are 70, 80, 90 and 100 Degrees Celcius. I know that 100 Degrees for black teas. 80 seems to be good for gunpowder green tea.
Posted by Athrawes (# 9594) on
:
I also have one of those kettles. The recommendations are: 80 deg, green teas; 85 deg, white teas; 90 deg, oolong; 95 deg, coffee and 100 deg, black teas. I also use the 90 deg setting for mixtures of green and black teas. Does that help?
Posted by Lyda*Rose (# 4544) on
:
Wow. And I was impressed when a friend got me a kettle that would boil water quickly.
Posted by fletcher christian (# 13919) on
:
What you really want is a cast iron tetsubin - it changes the taste of the water. Very good for Japanese teas.
Posted by The Midge (# 2398) on
:
quote:
Originally posted by Athrawes:
I also have one of those kettles. The recommendations are: 80 deg, green teas; 85 deg, white teas; 90 deg, oolong; 95 deg, coffee and 100 deg, black teas. I also use the 90 deg setting for mixtures of green and black teas. Does that help?
Thanks. Now I need to obtain some oolong to make use of the 90 deg setting
Posted by Athrawes (# 9594) on
:
I would love one of these, but can't afford one! They are available in our nearest rural centre, and I've been coveting them for a while now.
As for changing the taste of the water - I wish! We're on bore water here, I filter all my drinking water, but it's not any good for delicate flavours.
Posted by Athrawes (# 9594) on
:
Sorry, cross posted. I was replying to Fletcher Christian. Glad the temp guide was helpful, though.
Posted by The Midge (# 2398) on
:
quote:
Originally posted by fletcher christian:
What you really want is a cast iron tetsubin - it changes the taste of the water. Very good for Japanese teas.
I was going to say that and a 43 Yixing tea pot; but when I googled to find out what a yixing actually was I discovered that I already own one. I picked it up in Hong Kong when I visited dad because I liked the decoration. I thought it was too small to use ![[Hot and Hormonal]](icon_redface.gif)
Posted by Athrawes (# 9594) on
:
I have two Yixing teapots - one mass produced and one hand made. I use them for black tea, though. They are beautiful, and make a lovely pot of tea, even with my water.
Posted by Jade Constable (# 17175) on
:
At Selly Oak Methodist Church, myself and some other SCM (Student Christian Movement) members enjoyed a lovely South Indian meal, which ended with some homemade chai, done in the traditional way by brewing the tea and spices in milk with sugar and then pouring from a height. Delicious!
Posted by MrsBeaky (# 17663) on
:
When we arrived here in Kenya last year I was a coffee drinker who liked a cup of "builders" tea to start the day and at afternoon tea time. I'd also always choose tea over vile coffee if I was visiting somewhere.
We are now happily drinking Kenyan chai, either plain or with sugar and spices (I wouldn't normally take sugar at all) where the leaves are boiled in a big pan of milk and water and I love it.
When we can get to a coffee shop we indulge ourselves with real coffee again...bliss!
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