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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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Rebecca Ore > writes:
> [...machine-made teas...] > > I'm guessing that most of the Chinese market teas that are under $20 for > 4 oz./125 grams are machine made -- and these are the ones that have the > smokey/burnt problem. The Tung Ting was recommended by one of the Hong > Kong market clerks. It was the same in many respects as the Specialteas > sample, only the Specialteas sample didn't have the smokey/burnt > overtones. > > Since at least one of the teas was from Taiwan and the current one is > from China, I wonder if the machinery can be maladjusted. I suppose so, but presumably a smoky or burnt taste wouldn't come from mechanical rolling or twisting, but rather from what's been called roasting or baking. I think there's a kind of tea sensibility that likes a heavily roasted oolong, even with a tinge of charcoal taste. > I don't think either of them was handmade. Also, the Sea Dyke that > I do like doesn't have this flaw. Which one is that? /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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Rebecca Ore > writes:
> [...machine-made teas...] > > I'm guessing that most of the Chinese market teas that are under $20 for > 4 oz./125 grams are machine made -- and these are the ones that have the > smokey/burnt problem. The Tung Ting was recommended by one of the Hong > Kong market clerks. It was the same in many respects as the Specialteas > sample, only the Specialteas sample didn't have the smokey/burnt > overtones. > > Since at least one of the teas was from Taiwan and the current one is > from China, I wonder if the machinery can be maladjusted. I suppose so, but presumably a smoky or burnt taste wouldn't come from mechanical rolling or twisting, but rather from what's been called roasting or baking. I think there's a kind of tea sensibility that likes a heavily roasted oolong, even with a tinge of charcoal taste. > I don't think either of them was handmade. Also, the Sea Dyke that > I do like doesn't have this flaw. Which one is that? /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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Agree with Michael that many stated brewing temps are too high for greens.
Especially startling to see printed instructions from Ito En and other Japanese suppliers, who should know better, to brew their senchas from ca. 175 to 212. I have seen this often enough that I wonder if some Japanese prefer the bite that emerges at these temps. Could it be traditional? I also agree that some senchas can be beguiling at very low temps, even room temp, but I'm not often willing to spare the long brewing times, myself. Some, I think, take a long time to develop even at 140-150. Joe Kubera |
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Agree with Michael that many stated brewing temps are too high for greens.
Especially startling to see printed instructions from Ito En and other Japanese suppliers, who should know better, to brew their senchas from ca. 175 to 212. I have seen this often enough that I wonder if some Japanese prefer the bite that emerges at these temps. Could it be traditional? I also agree that some senchas can be beguiling at very low temps, even room temp, but I'm not often willing to spare the long brewing times, myself. Some, I think, take a long time to develop even at 140-150. Joe Kubera |
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Agree with Michael that many stated brewing temps are too high for greens.
Especially startling to see printed instructions from Ito En and other Japanese suppliers, who should know better, to brew their senchas from ca. 175 to 212. I have seen this often enough that I wonder if some Japanese prefer the bite that emerges at these temps. Could it be traditional? I also agree that some senchas can be beguiling at very low temps, even room temp, but I'm not often willing to spare the long brewing times, myself. Some, I think, take a long time to develop even at 140-150. Joe Kubera |
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On Tue, 04 Jan 2005 23:00:36 GMT, Rebecca Ore
> wrote: >In article >, > Lewis Perin > wrote: > >One of the smokey ones is a green tea. <Shrug>. I prefer the >LG/Dragons Well. I think it may be mao jian (aka mao feng in the north of china) and translates to like hair sword or something. I have a cheap pack of it right here next to me, and it definitely has a pronounced smokey taste for a green tea. Keep in mind there are many other varieties of green teas that are nameless or named after the region they were picked as well. Are there any Chinese characters on the box we can try to translate for you? > >> > I don't think either of them was handmade. Also, the Sea Dyke that >> > I do like doesn't have this flaw. >> >> Which one is that? > >It comes in a tin inside a box -- and if I remember correctly, the >outside of the box has a picture of a Yixing pot on it. The price >variously has been just under $7 to just under $8 for about a quarter >pound. It's possibly the packaging that keeps it very to fairly fresh >(I had one box that perfumed the kitchen when I opened the outside >cellophane, but didn't get anything that fresh again this year). The >tin inside the box is double lidded and with a paper lining. The Ti >Guan Yins at House of Tea and the tea place in Reading Terminal Market >at $9 a quarter pound are normally, but not always, a bit better. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
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On Tue, 04 Jan 2005 23:00:36 GMT, Rebecca Ore
> wrote: >In article >, > Lewis Perin > wrote: > >One of the smokey ones is a green tea. <Shrug>. I prefer the >LG/Dragons Well. I think it may be mao jian (aka mao feng in the north of china) and translates to like hair sword or something. I have a cheap pack of it right here next to me, and it definitely has a pronounced smokey taste for a green tea. Keep in mind there are many other varieties of green teas that are nameless or named after the region they were picked as well. Are there any Chinese characters on the box we can try to translate for you? > >> > I don't think either of them was handmade. Also, the Sea Dyke that >> > I do like doesn't have this flaw. >> >> Which one is that? > >It comes in a tin inside a box -- and if I remember correctly, the >outside of the box has a picture of a Yixing pot on it. The price >variously has been just under $7 to just under $8 for about a quarter >pound. It's possibly the packaging that keeps it very to fairly fresh >(I had one box that perfumed the kitchen when I opened the outside >cellophane, but didn't get anything that fresh again this year). The >tin inside the box is double lidded and with a paper lining. The Ti >Guan Yins at House of Tea and the tea place in Reading Terminal Market >at $9 a quarter pound are normally, but not always, a bit better. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
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>I also agree that some senchas can be beguiling at very low temps, even room >temp, but I'm not often willing to spare the long brewing times, myself. Some, >I think, take a long time to develop even at 140-150. It's ok for sencha because it has such a pronounced fresh blended taste, but some of the other greens, I've always been told 'just before boiling' is the way to go. hm. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
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sorry, i didn't see you say it before. i'm losing it. heh.
it says bilouchun in chinese too. Mydnight -------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night. |
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"Lewis Perin" > wrote in message news > > These days, I tend to brew senchas with a very light touch, no more > than a minute for the first steep at 140F. The first steep tends to > be, well, light, but then the second steep, poured off immediately, > can be brilliant, and the third, just as swift, nearly as good as the > second. > > /Lew Hi Lew--I think you or Michael had alluded to these fast steeps before, but I have often wondered: do you raise the water temp for those successive steeps, or keep it low? Thanks, Jennifer |
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