Am I missing something? Albeit this is the first one I have tried.


Teas in general and green teas in particular are not as "bombastic" as
coffee. May be it will be easier for you to drink strong black Ceylon teas
for a while. Russians (most of whom smoke and therefore drink stronger teas
and coffees that Americans) have a way to brew black tea that makes it a
strong rival to coffee.

Take a small (0.33-0.5litre) porcelain teapot, make fresh "just boiling"
water and do the following:

1. Heat the teapot by washing it twice with hot water.
2. Put good Ceylon black tea there - say two-three tablespoons.
3 Pour 'almost-boiled" water in it and
4. Put on your stove on a very slow heat.
5. CRITICAL! Monitor it at all times. At some point when the temperature of
your teapot will approach boiling the tealeaves will start to roll up and
down. Take it off the stove and cover it (wrap it) with a clean thick cloth
(say towel).
6. 10 - 15 min later you can drink this tea by pouring the liquid (Zavarka!)
into a glass and adding some 1/3 to 2/3 boiling water (zavarka on its own is
VERY strong). Color is your guide. Some people add lemon. Some people add
sugar. I think good tea does not need either (especially sugar). Never brew
it the second time.

If you miss the 5 moment and allow it to boil (even for a mere second) -
throw it away. The tea will have the smell that we call the smell of
"venik" - a straw mop. The hotter the water you use to wash the teapot and
the closer the 'almost boiling" water - the less time it will take to
monitor the pot. This method requires accuracy and attention. Turn your back
on the teapot and it boils even if you spend full 15 min watching it. Anyone
who thinks he or she has ADD, forget it and go brew your coffee.

Sasha.

Am I missing something? Albeit this is the first one I have tried.


Teas in general and green teas in particular are not as "bombastic" as
coffee. May be it will be easier for you to drink strong black Ceylon teas
for a while. Russians (most of whom smoke and therefore drink stronger teas
and coffees that Americans) have a way to brew black tea that makes it a
strong rival to coffee.

Take a small (0.33-0.5litre) porcelain teapot, make fresh "just boiling"
water and do the following:

1. Heat the teapot by washing it twice with hot water.
2. Put good Ceylon black tea there - say two-three tablespoons.
3 Pour 'almost-boiled" water in it and
4. Put on your stove on a very slow heat.
5. CRITICAL! Monitor it at all times. At some point when the temperature of
your teapot will approach boiling the tealeaves will start to roll up and
down. Take it off the stove and cover it (wrap it) with a clean thick cloth
(say towel).
6. 10 - 15 min later you can drink this tea by pouring the liquid (Zavarka!)
into a glass and adding some 1/3 to 2/3 boiling water (zavarka on its own is
VERY strong). Color is your guide. Some people add lemon. Some people add
sugar. I think good tea does not need either (especially sugar). Never brew
it the second time.

If you miss the 5 moment and allow it to boil (even for a mere second) -
throw it away. The tea will have the smell that we call the smell of
"venik" - a straw mop. The hotter the water you use to wash the teapot and
the closer the 'almost boiling" water - the less time it will take to
monitor the pot. This method requires accuracy and attention. Turn your back
on the teapot and it boils even if you spend full 15 min watching it. Anyone
who thinks he or she has ADD, forget it and go brew your coffee.

Sasha.

Sasha, have *I* missed something here? Are you suggesting below that I
should place one of my teapots over fire or electric heat coil on the stove?
I don't think so. In Iran, where drank numerous samavar/zavarka glasses of
tea, I *never* saw anyone put a teapot over fire. Kettles, yes; teapots, no.

Further, despite your suggestion that poor Abouna drink black Ceylon instead
of green, I think further experiments with green would be well worth
Abouna's time and effort, as Joe and Crymad said earlier. Just my opinion.

Alex gy.com10/21/04



Am I missing something? Albeit this is the first one I have tried.


Teas in general and green teas in particular are not as "bombastic" as
coffee. May be it will be easier for you to drink strong black Ceylon teas
for a while. Russians (most of whom smoke and therefore drink stronger teas
and coffees that Americans) have a way to brew black tea that makes it a
strong rival to coffee.

Take a small (0.33-0.5litre) porcelain teapot, make fresh "just boiling"
water and do the following:

1. Heat the teapot by washing it twice with hot water.
2. Put good Ceylon black tea there - say two-three tablespoons.
3 Pour 'almost-boiled" water in it and
4. Put on your stove on a very slow heat.
5. CRITICAL! Monitor it at all times. At some point when the temperature of
your teapot will approach boiling the tealeaves will start to roll up and
down. Take it off the stove and cover it (wrap it) with a clean thick cloth
(say towel).
6. 10 - 15 min later you can drink this tea by pouring the liquid (Zavarka!)
into a glass and adding some 1/3 to 2/3 boiling water (zavarka on its own is
VERY strong). Color is your guide. Some people add lemon. Some people add
sugar. I think good tea does not need either (especially sugar). Never brew
it the second time.

If you miss the 5 moment and allow it to boil (even for a mere second) -
throw it away. The tea will have the smell that we call the smell of
"venik" - a straw mop. The hotter the water you use to wash the teapot and
the closer the 'almost boiling" water - the less time it will take to
monitor the pot. This method requires accuracy and attention. Turn your back
on the teapot and it boils even if you spend full 15 min watching it. Anyone
who thinks he or she has ADD, forget it and go brew your coffee.

Sasha.

Sasha, have *I* missed something here? Are you suggesting below that I
should place one of my teapots over fire or electric heat coil on the stove?
I don't think so. In Iran, where drank numerous samavar/zavarka glasses of
tea, I *never* saw anyone put a teapot over fire. Kettles, yes; teapots, no.

Further, despite your suggestion that poor Abouna drink black Ceylon instead
of green, I think further experiments with green would be well worth
Abouna's time and effort, as Joe and Crymad said earlier. Just my opinion.

Alex gy.com10/21/04



Am I missing something? Albeit this is the first one I have tried.


Teas in general and green teas in particular are not as "bombastic" as
coffee. May be it will be easier for you to drink strong black Ceylon teas
for a while. Russians (most of whom smoke and therefore drink stronger teas
and coffees that Americans) have a way to brew black tea that makes it a
strong rival to coffee.

Take a small (0.33-0.5litre) porcelain teapot, make fresh "just boiling"
water and do the following:

1. Heat the teapot by washing it twice with hot water.
2. Put good Ceylon black tea there - say two-three tablespoons.
3 Pour 'almost-boiled" water in it and
4. Put on your stove on a very slow heat.
5. CRITICAL! Monitor it at all times. At some point when the temperature of
your teapot will approach boiling the tealeaves will start to roll up and
down. Take it off the stove and cover it (wrap it) with a clean thick cloth
(say towel).
6. 10 - 15 min later you can drink this tea by pouring the liquid (Zavarka!)
into a glass and adding some 1/3 to 2/3 boiling water (zavarka on its own is
VERY strong). Color is your guide. Some people add lemon. Some people add
sugar. I think good tea does not need either (especially sugar). Never brew
it the second time.

If you miss the 5 moment and allow it to boil (even for a mere second) -
throw it away. The tea will have the smell that we call the smell of
"venik" - a straw mop. The hotter the water you use to wash the teapot and
the closer the 'almost boiling" water - the less time it will take to
monitor the pot. This method requires accuracy and attention. Turn your back
on the teapot and it boils even if you spend full 15 min watching it. Anyone
who thinks he or she has ADD, forget it and go brew your coffee.

Sasha.

Sasha, have *I* missed something here? Are you suggesting below that I
should place one of my teapots over fire or electric heat coil on the stove?
I don't think so. In Iran, where drank numerous samavar/zavarka glasses of
tea, I *never* saw anyone put a teapot over fire. Kettles, yes; teapots, no.

Further, despite your suggestion that poor Abouna drink black Ceylon instead
of green, I think further experiments with green would be well worth
Abouna's time and effort, as Joe and Crymad said earlier. Just my opinion.

Alex gy.com10/21/04



Am I missing something? Albeit this is the first one I have tried.


Teas in general and green teas in particular are not as "bombastic" as
coffee. May be it will be easier for you to drink strong black Ceylon teas
for a while. Russians (most of whom smoke and therefore drink stronger teas
and coffees that Americans) have a way to brew black tea that makes it a
strong rival to coffee.

Take a small (0.33-0.5litre) porcelain teapot, make fresh "just boiling"
water and do the following:

1. Heat the teapot by washing it twice with hot water.
2. Put good Ceylon black tea there - say two-three tablespoons.
3 Pour 'almost-boiled" water in it and
4. Put on your stove on a very slow heat.
5. CRITICAL! Monitor it at all times. At some point when the temperature of
your teapot will approach boiling the tealeaves will start to roll up and
down. Take it off the stove and cover it (wrap it) with a clean thick cloth
(say towel).
6. 10 - 15 min later you can drink this tea by pouring the liquid (Zavarka!)
into a glass and adding some 1/3 to 2/3 boiling water (zavarka on its own is
VERY strong). Color is your guide. Some people add lemon. Some people add
sugar. I think good tea does not need either (especially sugar). Never brew
it the second time.

If you miss the 5 moment and allow it to boil (even for a mere second) -
throw it away. The tea will have the smell that we call the smell of
"venik" - a straw mop. The hotter the water you use to wash the teapot and
the closer the 'almost boiling" water - the less time it will take to
monitor the pot. This method requires accuracy and attention. Turn your back
on the teapot and it boils even if you spend full 15 min watching it. Anyone
who thinks he or she has ADD, forget it and go brew your coffee.

Sasha.

"Michael Plant" wrote in message
...
Sasha, have *I* missed something here? Are you suggesting below that I
should place one of my teapots over fire or electric heat coil on the
stove?

Yes, teapot on very slow fire. Sorry, this is how it is done. May be
Iranians do it a little bit different.

Sasha..

"Michael Plant" wrote in message
...
Sasha, have *I* missed something here? Are you suggesting below that I
should place one of my teapots over fire or electric heat coil on the
stove?

Yes, teapot on very slow fire. Sorry, this is how it is done. May be
Iranians do it a little bit different.

Sasha..

First, Sasha,

thank you for your comprehensive reply. Unfortunately I am not
interested in black teas. I do like them cold but have never been
able to like them hot. Coffe is much better to me.


Second, Joe,

Thank you also. I used one heaping teaspoon of Sencha for each 6 oz.
of water. Steeped at 180 for exactly 2 mins.

I'll try one of the other samplers today.

First, Sasha,

thank you for your comprehensive reply. Unfortunately I am not
interested in black teas. I do like them cold but have never been
able to like them hot. Coffe is much better to me.


Second, Joe,

Thank you also. I used one heaping teaspoon of Sencha for each 6 oz.
of water. Steeped at 180 for exactly 2 mins.

I'll try one of the other samplers today.

"Abouna" wrote in message
om...
First, Sasha,

thank you for your comprehensive reply. Unfortunately I am not
interested in black teas. I do like them cold but have never been
able to like them hot. Coffe is much better to me.


Sure. You may want to try my method and then drink it cold. This way of
brewing tea makes it distinctively different.

Cheers,

Sasha.

"Abouna" wrote in message
om...
First, Sasha,

thank you for your comprehensive reply. Unfortunately I am not
interested in black teas. I do like them cold but have never been
able to like them hot. Coffe is much better to me.


Sure. You may want to try my method and then drink it cold. This way of
brewing tea makes it distinctively different.

Cheers,

Sasha.

"Abouna" wrote in message
om...
First, Sasha,

thank you for your comprehensive reply. Unfortunately I am not
interested in black teas. I do like them cold but have never been
able to like them hot. Coffe is much better to me.


Sure. You may want to try my method and then drink it cold. This way of
brewing tea makes it distinctively different.

Cheers,

Sasha.

(Abouna) writes:

[...]

Thank you also. I used one heaping teaspoon of Sencha for each 6 oz.
of water. Steeped at 180 for exactly 2 mins.

I think that's much too hot for sencha. The temperature I'd recommend
as a starting point is 150. And make the second steep, which *might*
be better than the first, much shorter, probably no more than 30
seconds. But remember what Alex said about the taste of coffee being
more "bombastic". Tea, especially a delicate green like sencha,
operates at different levels of taste and aroma than coffee: think of
it as being acoustic music vs. amplified. So you may find it
necessary at first to work consciously to wrap your attention around
the enjoyable sensations tea can give you.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

(Abouna) writes:

[...]

Thank you also. I used one heaping teaspoon of Sencha for each 6 oz.
of water. Steeped at 180 for exactly 2 mins.

I think that's much too hot for sencha. The temperature I'd recommend
as a starting point is 150. And make the second steep, which *might*
be better than the first, much shorter, probably no more than 30
seconds. But remember what Alex said about the taste of coffee being
more "bombastic". Tea, especially a delicate green like sencha,
operates at different levels of taste and aroma than coffee: think of
it as being acoustic music vs. amplified. So you may find it
necessary at first to work consciously to wrap your attention around
the enjoyable sensations tea can give you.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Thank you also. I used one heaping teaspoon of Sencha for each 6 oz.
of water. Steeped at 180 for exactly 2 mins.

Abouna,

I would second the recommendations for temperature and time (for sencha) that
Lew Perin gave you in his post. And also his caution against expectations
vis-a-vis coffee.

Depending on the specific tea, I *might* use a little more dry leaf than a
heaping tsp. for 6 oz. water. But try Lew's suggestions first, and give
yourself a chance to understand what the tea is all about.

Joe