thanks for all the replies! i find it interesting to be able to order my own blend and stuff. i like the adagio tea selection.
i didnt expect that many peoples lol... but if you use a fountain pen you're bound to be classy in another way, right?
thanks for all the replies! i find it interesting to be able to order my own blend and stuff. i like the adagio tea selection.
i didnt expect that many peoples lol... but if you use a fountain pen you're bound to be classy in another way, right?
one potato two potato three potato four
My favorite blend is Masala Chai.
im probably going to save up and mass buy stuff from there.... lots and lots of tea to try.
one potato two potato three potato four
I only drink loose leaf tea. Anything but japanese right now. Love pu-erh, oolong, white, and some black.
I suggest you try http://www.republicoftea.com/ they have many great types of loose leaf tea.
I am perfectly happy drinking pure Assam tea; makes a really good strong brew.
Simple: warm the pot, add tea, take the pot to the (boiling) kettle and add water. Allow to draw for four minutes. Warm your cup. And add the milk afterwards of course!
Cob
Vive les chevaliers! A bas les têtes rondes!
I love Hu-Kwa.
Great thread resurrection. I like Rooibos and Jasmine when I'm in the mood for brewing loose tea leaves. Otherwise I stick with Earl Grey as my general daily brew.
We drink Lapsang Souchong while watching NASCAR races. It closely mimics the smell of burning rubber.
"Nothing is enough for the man to whom enough is too little." -Epicurus-
fountainpenkid (January 26th, 2018)
I love Puer and am just finishing off one disk with another waiting in the wings. Even have the tea knife to help separate the leaves
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countrydirt (January 29th, 2018)
Yes. I have a mini collection of tea infusers.
"Drink coffee for breakfast, tea in the afternoon, wine at 5 p.m."
I was told this was a French saying, but never confirmed that. Either way, I agree.
When I lived in France I always started the day with coffee - in the words of Samuel Butler "As black as the devil, as hot as hell and as sweet as temptation."
Back in England, nothing happens until I have had two mugs of tea. My routine intermittent admittedly, is tea to start, coffee at around 11:00. Tea at four o'clock. No alcohol until 6 pm.
It was said in the 1930s by the leisured classes that there was always a difficulty about that "awkward interval between tea and cocktails!"
Cob
Vive les chevaliers! A bas les têtes rondes!
Cob (January 29th, 2018)
I'm not much of a tea drinker but I had an interesting discussion about tea with an Asian friend the other day. He says drinking tea is more about fragrance than taste. He also says adding milk to tea is an abominable practice and thinks Brits do it to mask the bitterness of the horrible low-grade tea they were conned into drinking.
I can't tell if he's expressing his personal opinion or general view of Asians on Western tea or simply pulling my leg. Upon reflection, I tend to agree about tea drinking about fragrance - I usually choose Earl Grey if I had to drink tea.
Ah, here is Google answer to why milk is added to tea:
The answer is that in the 17th and 18th centuries the china cups tea was served in were so delicate they would crack from the heat of the tea. Milk was added to cool the liquid and stop the cups from cracking. This is why, even today, many English people add milk to their cups BEFORE adding the tea!
How interesting.
Vive les chevaliers! A bas les têtes rondes!
Drinking tea is about the whole package. The fragrance is important because it assists the taste to an extent. There is also a mouthfeel and, in the case of oolongs, a sort of throat-feel associated with it. That said, fragrance (and labeled prestige) are more important than taste for the most part. For example, Dragonwell tea (Longjing) picked before the spring festival (qing ming) is considered to be the highest quality. My experience is that the label makes it worth more than anything. The scent it light and lovely, but the second picking tends to have a more consistent fragrance and stronger flavor that I prefer.
Scent is important, but only when taken as a whole. They don't just go around sniffing tea without drinking it, after all!
Beyond that, the milk thing does make some sense in that it mellows the tannins present in many Indian teas. Adding milk to beverages was also very common in India (the british added tea to spiced milk and created Chai as we think of it today in an effort to sell tea to the locals).
For a bizarre and fascinating history of tea in the West, I suggest picking up "For All the Tea in China: How England Stole the World's Favorite Drink and Changed History" by Sarah Rose. Great read and relatively short. https://smile.amazon.com/All-Tea-Chi.../dp/0143118749
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