 |
|
| 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. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
|
|
|
|||
|
|||
|
Tom,
The Tea Gallery is on the west side of Allen Street, about a half block north of Delancy. A very cool place, with a profound respect for the teas they sell. Michael [Tom] > No. > Where is it. > I didn't know about Big Apple untill you started writing about it. > [Michael] >> Have you visited The Tea Gallery? It's a >> cut above. |
|
|
|||
|
|||
|
Tom,
The Tea Gallery is on the west side of Allen Street, about a half block north of Delancy. A very cool place, with a profound respect for the teas they sell. Michael [Tom] > No. > Where is it. > I didn't know about Big Apple untill you started writing about it. > [Michael] >> Have you visited The Tea Gallery? It's a >> cut above. |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
I was so embarrassed I didn't stick around to notice. I'm going back
after Christmas to find out if there was a set. If anybody wants to know we have a chain of arts and crafts stores called Michaels. Ah censorship nothing more than a whip for politically correct hypocrites. Plus I like to pontificate or as my critics charge pondefecate. I feel a running string of consciousness coming on better shut it down now. We got some new blood this year. Didn't you mention you got kicked out of TM? Jim crymad wrote: > Joseph Kubera wrote: > >> I'm in a store yesterday looking at what I thought was a > >> light color brown decorative ornate Yixing teapot and trying > >> to figure out how to get the lid off and saw it was sealed > >> with a white bead looked at the display again and noticed it > >> was made of gingerbread. > > > > Don't tell them over at Teamail, they'll be asking where to > > buy them. > > "Does it come with gingerbread cups and saucers too?" > > No worry about Jim ratting out on us. His posts could never get > past the capricious censor-squad at Teamail. > > --crymad |
|
|
|||
|
|||
|
I was so embarrassed I didn't stick around to notice. I'm going back
after Christmas to find out if there was a set. If anybody wants to know we have a chain of arts and crafts stores called Michaels. Ah censorship nothing more than a whip for politically correct hypocrites. Plus I like to pontificate or as my critics charge pondefecate. I feel a running string of consciousness coming on better shut it down now. We got some new blood this year. Didn't you mention you got kicked out of TM? Jim crymad wrote: > Joseph Kubera wrote: > >> I'm in a store yesterday looking at what I thought was a > >> light color brown decorative ornate Yixing teapot and trying > >> to figure out how to get the lid off and saw it was sealed > >> with a white bead looked at the display again and noticed it > >> was made of gingerbread. > > > > Don't tell them over at Teamail, they'll be asking where to > > buy them. > > "Does it come with gingerbread cups and saucers too?" > > No worry about Jim ratting out on us. His posts could never get > past the capricious censor-squad at Teamail. > > --crymad |
|
|
|||
|
|||
|
>No worry about Jim ratting out on us. His posts could never get
>past the capricious censor-squad at Teamail. > Speaking of which, I haven't gotten a digest from them since 12/19, and have seen none of that workers'-rights stuff Michael talks about. Maybe I've been unceremoniously dropped!! Joe |
|
|
|||
|
|||
|
"Joseph Kubera" > wrote in message ... > > Speaking of which, I haven't gotten a digest from them since 12/19, and have > seen none of that workers'-rights stuff Michael talks about. > > Maybe I've been unceremoniously dropped!! > > Joe It's just been a bit slow over there lately is all.  Jennifer (Sherlock Jr., Laughingrat, call me what you like but don't call me late for--oh, never mind) |
|
|
|||
|
|||
|
"Joseph Kubera" > wrote in message ... > > Speaking of which, I haven't gotten a digest from them since 12/19, and have > seen none of that workers'-rights stuff Michael talks about. > > Maybe I've been unceremoniously dropped!! > > Joe It's just been a bit slow over there lately is all. Jennifer (Sherlock Jr., Laughingrat, call me what you like but don't call me late for--oh, never mind) |
|
|
|||
|
|||
|
"The Laughing Rat" > writes:
> [...] > > Jennifer (Sherlock Jr., Laughingrat, call me what you like but don't call me > late for--oh, never mind) Tea. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
|
|
|||
|
|||
|
Thanks Michael, I'll have to check it out.
Subject: The Tea Gallery [was: Big Apple Tea House] >From: Michael Plant >Date: 12/23/2004 6:42 AM Eastern Standard Time >Message-id: > > >Tom, > >The Tea Gallery is on the west side of Allen Street, about a half block >north of Delancy. A very cool place, with a profound respect for the teas >they sell. > >Michael > > >[Tom] >> No. >> Where is it. >> I didn't know about Big Apple untill you started writing about it. >> >[Michael] >>> Have you visited The Tea Gallery? It's a >>> cut above. > > > > > > > --Tom -oo- ""\o~ ------------------------------------ "Homo sum, humani nil a me alienum puto." Terrance |
|
|
|||
|
|||
|
Thanks Michael, I'll have to check it out.
Subject: The Tea Gallery [was: Big Apple Tea House] >From: Michael Plant >Date: 12/23/2004 6:42 AM Eastern Standard Time >Message-id: > > >Tom, > >The Tea Gallery is on the west side of Allen Street, about a half block >north of Delancy. A very cool place, with a profound respect for the teas >they sell. > >Michael > > >[Tom] >> No. >> Where is it. >> I didn't know about Big Apple untill you started writing about it. >> >[Michael] >>> Have you visited The Tea Gallery? It's a >>> cut above. > > > > > > > --Tom -oo- ""\o~ ------------------------------------ "Homo sum, humani nil a me alienum puto." Terrance |
|
|
|||
|
|||
|
>>The Tea Gallery is on the west side of Allen Street, about a half block
>>north of Delancy. A very cool place, with a profound respect for the teas >>they sell. >> Just be aware that TG is not a tea house per se (i.e., not set up with multiple tables and wait staff), but they are usually happy to make tea for interested customers. Joe (who was happy to receive a packet of TG's Bai Ji Guan for Christmas) |
|
|
|||
|
|||
|
>>The Tea Gallery is on the west side of Allen Street, about a half block
>>north of Delancy. A very cool place, with a profound respect for the teas >>they sell. >> Just be aware that TG is not a tea house per se (i.e., not set up with multiple tables and wait staff), but they are usually happy to make tea for interested customers. Joe (who was happy to receive a packet of TG's Bai Ji Guan for Christmas) |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
"Rebecca Ore" > wrote in message ... > In article >, > (Joseph Kubera) wrote: > > > >The other interesting thing was a conversation last week with a Chinese > > >exchange student who told me that guywans are old-fashioned in China, > > >but used in some restaurants. > > > > > > > Interesting that that's the case in China. Here in NYC, you can't find a > > gaiwan at the Chinese dept. stores, only at the specialty tea places. And one > > of the proprietors of Tea Gallery (they carry lovely tea, zishu and porcelain > > teaware) was grumbling that she doesn't get many Chinese people in there (and > > they're in Chinatown). > > > > We have them in Chinese grocery stores in Philadelphia, but they tend to > be a seasonal item -- as if the potteries in China made them at certain > times of the year. They're not as common as the regular tea pots and > the covered mugs. I've also seen a bunch of Yixing pots at different > times in Philly, and the exchange student said that those are considered > to have health-giving properties. And Ti Kuan Gying (I'm not checking a > reference right now--Iron Goddess of Mercy) oolong is really strong, she > said. I don't find Ti Kwan Yin to be that strong. It depends on the brand. It's fullbodied, though. |
|
|
|||
|
|||
|
In article >, Michael Plant wrote:
> BTW, we're talking about workers' and children's rights over there, > which is a good place to do it because there are so many vendors > listening in. Speaking of which, you may be interested in Tazo & Mercy Corps' CHAI Program: <URI:http://www.mercycorps.org/items/2185/> "A partnership between Portland-based Tazo Tea and Mercy Corps is improving health care and agriculture in India's impoverished Darjeeling region." They're also collecting for quake relief for the recent Indian Ocean monster quake: <URI:http://www.mercycorps.org/items/2280/> N. |
|
|
|||
|
|||
|
On Mon, 27 Dec 2004 20:31:32 GMT, "Tea" > wrote:
> >"Rebecca Ore" > wrote in message ... >> In article >, >> (Joseph Kubera) wrote: >> >> > >The other interesting thing was a conversation last week with a Chinese >> > >exchange student who told me that guywans are old-fashioned in China, >> > >but used in some restaurants. Keep in mind that just because a person is Chinese that doesn't make them the knowall when it comes to Chinese things or even Chinese culture. Many younger people in China have little knowledge of tea or other things. I didn't see a gaiwan in any restaurant and I travelled pretty extensively. You can't buy them in department stores, indeed, only in teashops. Old fashioned in what regard, exactly? Relatively no one uses gaiwans to drink from, but it's very common in the tea trade and in teashops. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
On Sun, 02 Jan 2005 21:25:22 GMT, Rebecca Ore
> wrote: >In article >, > Mydnight > wrote: > >> On Mon, 27 Dec 2004 20:31:32 GMT, "Tea" > wrote: >> >> > >> >"Rebecca Ore" > wrote in message >> ... >> >> In article >, >> >> (Joseph Kubera) wrote: >> >> >> >> > >The other interesting thing was a conversation last week with a Chinese >> >> > >exchange student who told me that guywans are old-fashioned in China, >> >> > >but used in some restaurants. >> >> Keep in mind that just because a person is Chinese that doesn't make >> them the knowall when it comes to Chinese things or even Chinese >> culture. Many younger people in China have little knowledge of tea or >> other things. > >I'm aware of that. But it was interesting to hear what she was saying >(mostly about tea's medicinal qualities) and which tea pots she thought >were the most attractive. She was buying a pot and cups and was also >complaining that all these things would have been going for $1 a piece >in China as opposed to $4 to $5 here. So, she's drinking tea but >perhaps with not much more thought than Americans drink coffee. The stuff here is much more expensive than over there, that's for sure. But 5 bucks is extremely cheap for a pot regardless. There are so many small nuances to know about tea that it really requires time and patience to learn about it. Tea will never develop the Starbucks culture that coffee has. I kinda dig it that way. I know a little about some of the medicinal properties...most tea is good for you! heh. Anyway, how old is your friend? >The pattern I've seen in Philadelphia's Chinese shops is that gaiwans >aren't available all the time, and aren't as available as covered cups. >Yixing labelled pots show up at prices between $5 and $14. But a lot of >the tea is bagged and there's a fair amount of loose leaf pu'er >available (I haven't been back to see if there are any of the wooden >boxed cakes left). I think that would be partly because I guess many people prefer to use the pots to brew their good teas instead of a gaiwan. Gaiwan use sorta requires more work and diligence. heh. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
In article >,
Mydnight > wrote: > Tea will never develop the Starbucks > culture that coffee has. I kinda dig it that way. you and me both. while tea hardly qualifies for cult status, it being the 2nd most consumed bev in the world after water and all, it still feels like an alt sort of thing. so may it remain......p* |
|
|
|||
|
|||
|
In article >,
Mydnight > wrote: > Tea will never develop the Starbucks > culture that coffee has. I kinda dig it that way. you and me both. while tea hardly qualifies for cult status, it being the 2nd most consumed bev in the world after water and all, it still feels like an alt sort of thing. so may it remain......p* |
|
|
|||
|
|||
|
On Mon, 03 Jan 2005 06:51:56 GMT, pilo_ > wrote:
>In article >, > Mydnight > wrote: > >> Tea will never develop the Starbucks >> culture that coffee has. I kinda dig it that way. > >you and me both. while tea hardly qualifies for >cult status, it being the 2nd most consumed bev in the world after water >and all, it still feels like an alt sort of thing. so may it >remain......p* just feels different doesn't it? even when i drink some good Earl Grey or Darjeeling in a shop somewhere, you still get stares when you ask for 'tea'. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
On Mon, 03 Jan 2005 06:51:56 GMT, pilo_ > wrote:
>In article >, > Mydnight > wrote: > >> Tea will never develop the Starbucks >> culture that coffee has. I kinda dig it that way. > >you and me both. while tea hardly qualifies for >cult status, it being the 2nd most consumed bev in the world after water >and all, it still feels like an alt sort of thing. so may it >remain......p* just feels different doesn't it? even when i drink some good Earl Grey or Darjeeling in a shop somewhere, you still get stares when you ask for 'tea'. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
>She was about 20 or 21, maybe younger, a student who started talking to >me in the store. I teach people that age for a living so I'm aware that >the sophistication they want to show and the sophistication they have >often diverge. hehe. There's about a 80 percent chance that she knows little about tea. The only youth I ran into in China that knew anything were the ones that worked in the shops. The modern and popular thing to do now is to go to Starbucks...it's taking over! But I don't to sound like a know-it-all or anything...hell, I'm only 25 but impassioned about tea. heh > >> >> >The pattern I've seen in Philadelphia's Chinese shops is that gaiwans >> >aren't available all the time, and aren't as available as covered cups. >> >Yixing labelled pots show up at prices between $5 and $14. But a lot of >> >the tea is bagged and there's a fair amount of loose leaf pu'er >> >available (I haven't been back to see if there are any of the wooden >> >boxed cakes left). > >I was back and got a TWG and a biluochun which it looked like from >Google that people were discussing now. I overheated the biluochan and >will try cooler water next time. The pu'er cake tea is better than the >Specialteas' mini-birds nests and lighter in the cup. A general rule for most greens is just below boiling; 95-98 they say. > >The bilouchun came in a green metal can with a locking metal lid, but >the instructions were to preheat the tea vessels and pour boiling water >over the tea and that it could be seeped 3-4 times. This looks like >it's becoming the generic Chinese export tea advice. The cost was about >$8. Many such teas can easily be found with sometimes choppy English that makes no sense on the box. It just comes down to whoever knows any English at the factory is the translator. Makes for some interesting labelling sometimes. >They're easier to clean than pots, though. I saw some for $3 in the >Center City Chinese supermarket -- I think the ones out at the Hong Kong >on Rising Sun and Adams were priced a bit higher (perhaps because nobody >can do comparison shopping out there as easily as in Chinatown. It's true, but not everyone knows how to properly use one or even what it's for exactly. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
>She was about 20 or 21, maybe younger, a student who started talking to >me in the store. I teach people that age for a living so I'm aware that >the sophistication they want to show and the sophistication they have >often diverge. hehe. There's about a 80 percent chance that she knows little about tea. The only youth I ran into in China that knew anything were the ones that worked in the shops. The modern and popular thing to do now is to go to Starbucks...it's taking over! But I don't to sound like a know-it-all or anything...hell, I'm only 25 but impassioned about tea. heh > >> >> >The pattern I've seen in Philadelphia's Chinese shops is that gaiwans >> >aren't available all the time, and aren't as available as covered cups. >> >Yixing labelled pots show up at prices between $5 and $14. But a lot of >> >the tea is bagged and there's a fair amount of loose leaf pu'er >> >available (I haven't been back to see if there are any of the wooden >> >boxed cakes left). > >I was back and got a TWG and a biluochun which it looked like from >Google that people were discussing now. I overheated the biluochan and >will try cooler water next time. The pu'er cake tea is better than the >Specialteas' mini-birds nests and lighter in the cup. A general rule for most greens is just below boiling; 95-98 they say. > >The bilouchun came in a green metal can with a locking metal lid, but >the instructions were to preheat the tea vessels and pour boiling water >over the tea and that it could be seeped 3-4 times. This looks like >it's becoming the generic Chinese export tea advice. The cost was about >$8. Many such teas can easily be found with sometimes choppy English that makes no sense on the box. It just comes down to whoever knows any English at the factory is the translator. Makes for some interesting labelling sometimes. >They're easier to clean than pots, though. I saw some for $3 in the >Center City Chinese supermarket -- I think the ones out at the Hong Kong >on Rising Sun and Adams were priced a bit higher (perhaps because nobody >can do comparison shopping out there as easily as in Chinatown. It's true, but not everyone knows how to properly use one or even what it's for exactly. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
Rebecca, please help me if I'm being obtuse (and I am) but what is TWG? Thanks! Melinda > > I was back and got a TWG and a biluochun which it looked like from > Google that people were discussing now. I overheated the biluochan and > will try cooler water next time. The pu'er cake tea is better than the > Specialteas' mini-birds nests and lighter in the cup. |
|
|
|||
|
|||
|
Rebecca, please help me if I'm being obtuse (and I am) but what is TWG? Thanks! Melinda > > I was back and got a TWG and a biluochun which it looked like from > Google that people were discussing now. I overheated the biluochan and > will try cooler water next time. The pu'er cake tea is better than the > Specialteas' mini-birds nests and lighter in the cup. |
|
|
|||
|
|||
|
much snipping of other topics
[Mydnight] > A general rule for most greens is just below boiling; 95-98 they say. I'd differ here, although it's not without controversy. Bi Lo Chuns, Long Jings, Senchas, Gyokuros, and others of the most delicate types want a temperature far below that. I think in Fahrenheit, so I'd say 125-150 would work fine depending on the green tea. In any event, it would be the rare green tea that I would brew much above 180. Sorry about not translating this into Centrigrade. (Fahrenheit puts water to boil at 212 and freezes it at 32.) BTW, I've gotten excellent results from Senchas at room temperature, which is why they make such nice teas for the road. Michael |
|
|
|||
|
|||
|
much snipping of other topics
[Mydnight] > A general rule for most greens is just below boiling; 95-98 they say. I'd differ here, although it's not without controversy. Bi Lo Chuns, Long Jings, Senchas, Gyokuros, and others of the most delicate types want a temperature far below that. I think in Fahrenheit, so I'd say 125-150 would work fine depending on the green tea. In any event, it would be the rare green tea that I would brew much above 180. Sorry about not translating this into Centrigrade. (Fahrenheit puts water to boil at 212 and freezes it at 32.) BTW, I've gotten excellent results from Senchas at room temperature, which is why they make such nice teas for the road. Michael |
|
|
|||
|
|||
|
On Tue, 04 Jan 2005 12:05:17 GMT, Michael Plant >
wrote: >much snipping of other topics > >[Mydnight] >> A general rule for most greens is just below boiling; 95-98 they say. > >I'd differ here, although it's not without controversy. Bi Lo Chuns, Long >Jings, Senchas, Gyokuros, and others of the most delicate types want a >temperature far below that. I think in Fahrenheit, so I'd say 125-150 would >work fine depending on the green tea. In any event, it would be the rare >green tea that I would brew much above 180. Sorry about not translating this >into Centrigrade. (Fahrenheit puts water to boil at 212 and freezes it at >32.) I was actually meaning Centigrade and it was told to me that 95-98 C (being 203-208 F) was a good temp to brew these sorts of teas by some shopkeepers. I am starting to lean closer into what you said, though, because too hot and it kills the taste, but I have had success at the temps that I was mentioning. > >BTW, I've gotten excellent results from Senchas at room temperature, which >is why they make such nice teas for the road. I have as well. When traveling in India the past 2 or 3 weeks, I took some LJ and some Sencha with me to tide me over until my return. I was able to brew the Sencha using the hot water spicket on a water cooler but not the LJ. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
On Tue, 04 Jan 2005 12:05:17 GMT, Michael Plant >
wrote: >much snipping of other topics > >[Mydnight] >> A general rule for most greens is just below boiling; 95-98 they say. > >I'd differ here, although it's not without controversy. Bi Lo Chuns, Long >Jings, Senchas, Gyokuros, and others of the most delicate types want a >temperature far below that. I think in Fahrenheit, so I'd say 125-150 would >work fine depending on the green tea. In any event, it would be the rare >green tea that I would brew much above 180. Sorry about not translating this >into Centrigrade. (Fahrenheit puts water to boil at 212 and freezes it at >32.) I was actually meaning Centigrade and it was told to me that 95-98 C (being 203-208 F) was a good temp to brew these sorts of teas by some shopkeepers. I am starting to lean closer into what you said, though, because too hot and it kills the taste, but I have had success at the temps that I was mentioning. > >BTW, I've gotten excellent results from Senchas at room temperature, which >is why they make such nice teas for the road. I have as well. When traveling in India the past 2 or 3 weeks, I took some LJ and some Sencha with me to tide me over until my return. I was able to brew the Sencha using the hot water spicket on a water cooler but not the LJ. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
>I was actually meaning Centigrade and it was told to me that 95-98 C >(being 203-208 F) was a good temp to brew these sorts of teas by some >shopkeepers. I am starting to lean closer into what you said, though, >because too hot and it kills the taste, but I have had success at the >temps that I was mentioning. Let me sorta reiterate...I basically mean just below boiling. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
>I was actually meaning Centigrade and it was told to me that 95-98 C >(being 203-208 F) was a good temp to brew these sorts of teas by some >shopkeepers. I am starting to lean closer into what you said, though, >because too hot and it kills the taste, but I have had success at the >temps that I was mentioning. Let me sorta reiterate...I basically mean just below boiling. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
Rebecca Ore > writes:
> [...] > In the Tung Ting head to head, Hsin Tung Yang Tungding oolong compared > to the Specialteas' sample. Someone posted here that the older Tie Guan > Yins weren't pelleted the way current Tie Guan Yins are -- and that this > is a sign of using machinery invented in Taiwan for mass-produced teas. > All the teas that had the smokey/burnt overtone were pelleted and in the > $4 to $5 for a quarter pound range (the can I've copied the > Tungding/tung ting information from held 200 grams). Given that they've > all been in the same form factor (as the computer people say), and this > appears to be associated with machine production, I'll stick to teas > from folks who appear to work the machines better (good guess that Sea > Dyke also uses the machine for its Tie Guan Yin, but the one in the can > inside the box tends to be reliable if not always up to the better TGYs > that I've bought from tea shops in town). I know you didn't say it, but someone reading the above without being really careful could come away thinking oolongs are machine-made if and only if they're tightly wrapped pellets. I think it's safe to assume that penny-a-gram brands like Sea Dyke are machine-made, and some of their varieties aren't pelletized; also there are hand-made pelletized oolongs, including of course TGYs. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
|
|
|||
|
|||
|
Rebecca Ore > writes:
> [...] > In the Tung Ting head to head, Hsin Tung Yang Tungding oolong compared > to the Specialteas' sample. Someone posted here that the older Tie Guan > Yins weren't pelleted the way current Tie Guan Yins are -- and that this > is a sign of using machinery invented in Taiwan for mass-produced teas. > All the teas that had the smokey/burnt overtone were pelleted and in the > $4 to $5 for a quarter pound range (the can I've copied the > Tungding/tung ting information from held 200 grams). Given that they've > all been in the same form factor (as the computer people say), and this > appears to be associated with machine production, I'll stick to teas > from folks who appear to work the machines better (good guess that Sea > Dyke also uses the machine for its Tie Guan Yin, but the one in the can > inside the box tends to be reliable if not always up to the better TGYs > that I've bought from tea shops in town). I know you didn't say it, but someone reading the above without being really careful could come away thinking oolongs are machine-made if and only if they're tightly wrapped pellets. I think it's safe to assume that penny-a-gram brands like Sea Dyke are machine-made, and some of their varieties aren't pelletized; also there are hand-made pelletized oolongs, including of course TGYs. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Linear Mode
