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Orlion
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PostPosted: Wed Jan 19, 2011 2:41 am    Post subject: Reply with quote

My yellow tea just arrived Big Grin I'll be back to tell you how it goes!
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PostPosted: Wed Jan 19, 2011 3:13 am    Post subject: Reply with quote

High Lord Tolkien wrote:
English Breakfast with a tag, ceramic mug, bag is squeezed then sugar (artificial for me) added, then milk.
Stirring spoon remains in mug during drinking.

Any variation of the above is blasphemy.
A smaller teacup substitution is allowed but it's a waste of time.

You drink tea like a real tea drinker! (Well, I don't bother with sugar, but still...)

I remember Jenn offering to go and get me some tea when I stayed with her in San Francisco. She wanted to know what type of tea, and my response was along the lines of "Tea. Just tea. When I buy it, the box pretty much just says 'tea' on it." Laughing

I make tea with a cheap teabag*, in a mug, with milk. Caffeine stops me sleeping though, so these days I try to mix it up with some rooibos (drunk the same way) or fruit-flavoured infusions.






*a small qualifier: I will not drink 'value' tea. If it costs about a sixth of the price of the next cheapest teabags, it probably contains more sawdust and paper than tea.
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Orlion
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PostPosted: Wed Jan 19, 2011 3:15 am    Post subject: Reply with quote

That was a religious experience Very Happy The tea came loose-leaf and smelled like a balance between green and black tea. Upon brewing for the recommended time (1.5 minutes) I was left with a clear tea with a slight yellow tinge. I thought I'd have mostly dirty water, but upon sipping there was a delicate vegetal taste and a tingling sensation reminiscent of mint but without the mint flavor. I'll have to experiment with brewing time and strength of tea. Also, this tea is suppose to be good for re-steeping.

All in all, it's a very subtle, soothing tea.
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PostPosted: Wed Jan 19, 2011 8:42 pm    Post subject: Reply with quote

Orlion wrote:
That was a religious experience The tea came loose-leaf ...
Sounds like my experience with high-quality loose leaf green tea.

Orlion wrote:
...a tingling sensation reminiscent of mint but without the mint flavor.
I get this from green tea if I brew too long, too hot, or too strong. Are you sure it wasn't the astringent quality you get from too much tannin extraction?

Orlion wrote:
I'll have to experiment with brewing time and strength of tea.
Try this: only bring your water to 145F-155F. Don't boil. I know from homebrewing (beer) that if you mash (that is, steep) your grains hotter than 170F, you'll start extracting tannins. If I brew green tea this hot, it comes out brown. Sure, it's light brown, but it still looks burnt. If you brew it at 150F, it will actually be green. Since these teas are distinct precisely because of their delicate treatment during processing (as opposed to say a black tea), it doesn't make much sense to burn the hell out of them at the final step.

But don't take my word for it:

Wikipedia wrote:
Green tea steeping time and temperature varies with individual teas. The hottest steeping temperatures are 180F to 190F (81C to 87C) water and the longest steeping times 2 to 3 minutes. The coolest brewing temperatures are 140F to 160F (61C to 69C) and the shortest times about 30 seconds. In general, lower quality green teas are steeped hotter and longer, while higher quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality. It is thought that excessively hot water results in tannin chemical release, which is especially problematic in green teas as they have higher contents of these. High quality green teas can be and usually are steeped multiple times; 2 or 3 steepings is typical. The steeping technique also plays a very important role to avoid the tea developing an overcooked taste.

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PostPosted: Wed Jan 19, 2011 9:59 pm    Post subject: Reply with quote

And, believe it or not...especially if you're a super taster, or super smeller, or [you poor creature] both...starting with the water COLD, then heating is important for the flavor. Don't start with hot tap water, even though it saves time.
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PostPosted: Wed Jan 19, 2011 10:13 pm    Post subject: Reply with quote

Good lord, there's no way I'd drink water that has been sitting in the hot water heater! Shocked

Also, I'm very sensitive to chlorine. I can't drink tea made with unfiltered water--especially delicate teas like green tea.
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Remain faithful to the earth, my brothers, with the power of your virtue. Let your gift-giving love and your knowledge serve the meaning of the earth ... Do not let them fly away from earthly things and beat with their wings against eternal walls. Alas, there has always been so much virtue that has flown away. Lead back to the earth the virtue that flew away, as I do-back to the body, back to life, that it may give the earth a meaning, a human meaning. -Nietzsche
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PostPosted: Wed Jan 19, 2011 10:53 pm    Post subject: Reply with quote

My morning tea routine would give you guys hives:

<mutter grumble> Is there enough water in the pot from yesterday? Yeah. <light burner under pot, plunk Irish Breakfast teabag in a mug, get distracted online for 10 min. or so> Oh, it's boiling. Let's hope there's enough water left for a cup of tea. <turn off burner, wait 30 seconds or so, pour water over teabag, get distracted online for 20 min. or so> Oh crap, I forgot about the tea. At least it's cool enough that I won't need to add an ice cube now. <toss teabag, chug tea>

Laughing
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PostPosted: Wed Jan 19, 2011 10:59 pm    Post subject: Reply with quote

Zarathustra wrote:
Orlion wrote:
That was a religious experience The tea came loose-leaf ...
Sounds like my experience with high-quality loose leaf green tea.

Orlion wrote:
...a tingling sensation reminiscent of mint but without the mint flavor.
I get this from green tea if I brew too long, too hot, or too strong. Are you sure it wasn't the astringent quality you get from too much tannin extraction?

Orlion wrote:
I'll have to experiment with brewing time and strength of tea.
Try this: only bring your water to 145F-155F. Don't boil. I know from homebrewing (beer) that if you mash (that is, steep) your grains hotter than 170F, you'll start extracting tannins. If I brew green tea this hot, it comes out brown. Sure, it's light brown, but it still looks burnt. If you brew it at 150F, it will actually be green. Since these teas are distinct precisely because of their delicate treatment during processing (as opposed to say a black tea), it doesn't make much sense to burn the hell out of them at the final step.

But don't take my word for it:

Wikipedia wrote:
Green tea steeping time and temperature varies with individual teas. The hottest steeping temperatures are 180F to 190F (81C to 87C) water and the longest steeping times 2 to 3 minutes. The coolest brewing temperatures are 140F to 160F (61C to 69C) and the shortest times about 30 seconds. In general, lower quality green teas are steeped hotter and longer, while higher quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality. It is thought that excessively hot water results in tannin chemical release, which is especially problematic in green teas as they have higher contents of these. High quality green teas can be and usually are steeped multiple times; 2 or 3 steepings is typical. The steeping technique also plays a very important role to avoid the tea developing an overcooked taste.


Good advice, but yellow tea is also not green tea... it's kinda a combination of green and black, or rather slightly oxidized green tea. Hence the higher temperature. I could still try a lower temperature though, see what happens.
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Govern the reasoning creature, man.
- Herman Melville

I am Lazarus, come from the dead,
Come back to tell you all, I shall tell you all!

"All creation is a huge, ornate, imaginary, and unintended fiction; if it could be deciphered it would yield a single shocking word."
-John Crowley
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PostPosted: Wed Jan 19, 2011 11:19 pm    Post subject: Reply with quote

aliantha wrote:
My morning tea routine would give you guys hives:

<mutter grumble> Is there enough water in the pot from yesterday? Yeah. <light burner under pot, plunk Irish Breakfast teabag in a mug, get distracted online for 10 min. or so> Oh, it's boiling. Let's hope there's enough water left for a cup of tea. <turn off burner, wait 30 seconds or so, pour water over teabag, get distracted online for 20 min. or so> Oh crap, I forgot about the tea. At least it's cool enough that I won't need to add an ice cube now. <toss teabag, chug tea>

Laughing

Heh...reminds me of my morning coffee routine in the military.
Take 1/2 gallon milk jug. Go to caf...fill jug with 3/4 coffee, 1/4 milk, take 1/2 pint milk carton, start slamming coffee on way to office. Get to office, start coffee-maker using 4 scoops instead recommended 2 scoops for pot. Finish jug while pot is brewing. Poor pot into jug ignoring grounds spill-over, add 1/4 pint milk carton. Clean messy extra grounds out of coffee maker and pot due to overloading. Start normal pot for when sarges, captain show up.
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PostPosted: Thu Jan 20, 2011 12:23 am    Post subject: Reply with quote

Vraith, that's what we used to call "newsroom strength" coffee. Laughing
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PostPosted: Thu Jan 20, 2011 7:34 pm    Post subject: Reply with quote

Ha! That happens to me all the time brewing tea. I have ADD/ADHD anyways, so there are also days where I'll have multiple full mugs of tea sitting around.

My coffee habits are less than savory. When my son was a newborn sometimes I'd just reheat the coffee left in the pot overnight. Add a ton of sugar and cream and wait for the caffeine to kick in.
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PostPosted: Thu Jan 20, 2011 8:48 pm    Post subject: Reply with quote

aliantha wrote:
Vraith, that's what we used to call "newsroom strength" coffee. Laughing


That's they way, uh huh, uh huh, I like it, uh huh, uh huh. Mr. Green

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PostPosted: Sat Jan 22, 2011 12:28 pm    Post subject: Reply with quote

JazFusion wrote:
My coffee habits are less than savory. When my son was a newborn sometimes I'd just reheat the coffee left in the pot overnight. Add a ton of sugar and cream and wait for the caffeine to kick in.


I'll just reheat the coffee and drink it black.

This thread had me make a tea inventory and place an order this week. I'm enjoying a pot of orange spice tea now.
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PostPosted: Sun Jan 23, 2011 4:00 am    Post subject: Reply with quote

Damelon wrote:
JazFusion wrote:
My coffee habits are less than savory. When my son was a newborn sometimes I'd just reheat the coffee left in the pot overnight. Add a ton of sugar and cream and wait for the caffeine to kick in.


I'll just reheat the coffee and drink it black.

You people are *desperate*! Laughing
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PostPosted: Sun Jan 23, 2011 7:46 am    Post subject: Reply with quote

Damelon wrote:
JazFusion wrote:
My coffee habits are less than savory. When my son was a newborn sometimes I'd just reheat the coffee left in the pot overnight. Add a ton of sugar and cream and wait for the caffeine to kick in.


I'll just reheat the coffee and drink it black.


Hard. Core.

I found an alternative to my wintergreen/chamomile idea.



Being as it's winter, there are no herbs to pick! But I will definitely be picking some herbs come this Spring.
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PostPosted: Sun Jan 23, 2011 9:46 am    Post subject: Reply with quote

aliantha wrote:
Damelon wrote:
JazFusion wrote:
My coffee habits are less than savory. When my son was a newborn sometimes I'd just reheat the coffee left in the pot overnight. Add a ton of sugar and cream and wait for the caffeine to kick in.


I'll just reheat the coffee and drink it black.

You people are *desperate*! Laughing


What? A minute in the microwave and it's all good. Laughing
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