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| Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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25-03-2008, 07:58 AM
posted to rec.food.drink.tea
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Using up old Sensha
I just have a few teaspoons of six month old sensha, although I think
it was also old when I got it. It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. It's quite pleasant, but I don't want to summer it. Are there othr teas which should be used up NOW? Toci 
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25-03-2008, 04:05 PM
posted to rec.food.drink.tea
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Using up old Sensha
On Mar 25, 3:58*am, toci wrote:
I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. *It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. *It's quite pleasant, but I don't want to summer it. *Are there othr teas which should be used up NOW? * * Toci I have some 6 years old sencha sitting around in a tupperware... I should probably use them up somehow MarshalN http://www.xanga.com/MarshalN
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25-03-2008, 05:35 PM
posted to rec.food.drink.tea
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Using up old Sensha
On Mar 25, 12:58 am, toci wrote:
I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. It's quite pleasant, but I don't want to summer it. Are there othr teas which should be used up NOW? Toci In my experience, first flush Darjeeling deteriorates relatively quickly (even if my storage was, in fact, to blame, the other teas weren't as affected).
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26-03-2008, 12:39 AM
posted to rec.food.drink.tea
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Using up old Sensha
"MarshalN" wrote:
On Mar 25, 3:58 am, toci wrote: I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. It's quite pleasant, but I don't want to summer it. Are there othr teas which should be used up NOW? Toci I have some 6 years old sencha sitting around in a tupperware... I should probably use them up somehow Well, 6 years is incredibly old for a green, however, I'd like to make the general suggestion on this thread to try making iced tea out of old leaves. Older leaves tend to lose their more subtle and delicate flavors, which don't come out so well in iced tea anyway. Just a thought ... -- Randy
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26-03-2008, 12:55 AM
posted to rec.food.drink.tea
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Using up old Sensha
On Mar 25, 7:39*pm, "RJP" wrote:
"MarshalN" wrote: On Mar 25, 3:58 am, toci wrote: I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. It's quite pleasant, but I don't want to summer it. Are there othr teas which should be used up NOW? Toci I have some 6 years old sencha sitting around in a tupperware... I should probably use them up somehow Well, 6 years is incredibly old for a green, however, I'd like to make the general suggestion on this thread to try making iced tea out of old leaves. *Older leaves tend to lose their more subtle and delicate flavors, which don't come out so well in iced tea anyway. Just a thought ... -- Randy My experience is that any black works well for iced tea, but greens seldom do. I do keep trying, though. Toci
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30-03-2008, 07:52 PM
posted to rec.food.drink.tea
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Using up old Sensha
On Mar 25, 12:35*pm, Omkar wrote:
On Mar 25, 12:58 am, toci wrote: I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. *It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. *It's quite pleasant, but I don't want to summer it. *Are there othr teas which should be used up NOW? * * Toci In my experience, first flush Darjeeling deteriorates relatively quickly (even if my storage was, in fact, to blame, the other teas weren't as affected). Right, my lone Darjeeling sample is slated to be used up in April. Toci
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30-03-2008, 07:54 PM
posted to rec.food.drink.tea
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Using up old Sensha
On Mar 25, 11:05*am, MarshalN wrote:
On Mar 25, 3:58*am, toci wrote: I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. *It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. *It's quite pleasant, but I don't want to summer it. *Are there othr teas which should be used up NOW? * * Toci I have some 6 years old sencha sitting around in a tupperware... I should probably use them up somehow MarshalNhttp://www.xanga.com/MarshalN Has six year old sencha also gone from a grassy taste to a flower taste, or is even that gone? Toci
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20-04-2008, 12:20 AM
posted to rec.food.drink.tea
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Using up old Sensha / Iced Tea
I really love iced Sencha in summer! the trick is not to infuse the tee
and then let it cool of, but to infuse it with cold water (best would be just putting teal leafs and icecubes into a pot, and pour out some tea after enough water has melted). Alternatively you can just add cold water and let it "steep" in the fridge for 20 minutes or so...  On Mar 25, 7:39 pm, "RJP" wrote: "MarshalN" wrote: On Mar 25, 3:58 am, toci wrote: I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. It's quite pleasant, but I don't want to summer it. Are there othr teas which should be used up NOW? Toci I have some 6 years old sencha sitting around in a tupperware... I should probably use them up somehow Well, 6 years is incredibly old for a green, however, I'd like to make the general suggestion on this thread to try making iced tea out of old leaves. Older leaves tend to lose their more subtle and delicate flavors, which don't come out so well in iced tea anyway. Just a thought ... -- Randy My experience is that any black works well for iced tea, but greens seldom do. I do keep trying, though. Toci
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20-04-2008, 01:50 AM
posted to rec.food.drink.tea
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Using up old Sensha / Iced Tea
On Apr 19, 6:20*pm, hoelk wrote:
I really love iced Sencha in summer! the trick is not to infuse the tee and then let it cool of, but to infuse it with cold water (best would be just putting teal leafs and icecubes into a pot, and pour out some tea after enough water has melted). Alternatively you can just add cold water and let it "steep" in the fridge for 20 minutes or so... On Mar 25, 7:39 pm, "RJP" wrote: "MarshalN" wrote: On Mar 25, 3:58 am, toci wrote: I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. It's quite pleasant, but I don't want to summer it. Are there othr teas which should be used up NOW? Toci I have some 6 years old sencha sitting around in a tupperware... I should probably use them up somehow Well, 6 years is incredibly old for a green, however, I'd like to make the general suggestion on this thread to try making iced tea out of old leaves. *Older leaves tend to lose their more subtle and delicate flavors, which don't come out so well in iced tea anyway. Just a thought ... -- Randy My experience is that any black works well for iced tea, but greens seldom do. *I do keep trying, though. * * Toci- Hide quoted text - - Show quoted text - I finished the old sencha. I might try this with some other Japanese teas I bought at the same time. Toci
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20-04-2008, 12:01 PM
posted to rec.food.drink.tea
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Using up old Sensha / Iced Tea
works of course varyingly well with varying tees, but i had quite good
results with sencha... i also would recommend serving chilled black chocolate with it On Apr 19, 6:20 pm, hoelk wrote: I really love iced Sencha in summer! the trick is not to infuse the tee and then let it cool of, but to infuse it with cold water (best would be just putting teal leafs and icecubes into a pot, and pour out some tea after enough water has melted). Alternatively you can just add cold water and let it "steep" in the fridge for 20 minutes or so... On Mar 25, 7:39 pm, "RJP" wrote: "MarshalN" wrote: On Mar 25, 3:58 am, toci wrote: I just have a few teaspoons of six month old sensha, although I think it was also old when I got it. It's lost its grassy taste, but instead has a yellow flower taste- some forthysia blossom, some dandelion. It's quite pleasant, but I don't want to summer it. Are there othr teas which should be used up NOW? Toci I have some 6 years old sencha sitting around in a tupperware... I should probably use them up somehow Well, 6 years is incredibly old for a green, however, I'd like to make the general suggestion on this thread to try making iced tea out of old leaves. Older leaves tend to lose their more subtle and delicate flavors, which don't come out so well in iced tea anyway. Just a thought ... -- Randy My experience is that any black works well for iced tea, but greens seldom do. I do keep trying, though. Toci- Hide quoted text - - Show quoted text - I finished the old sencha. I might try this with some other Japanese teas I bought at the same time. Toci
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