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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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Loose Tea vs. Tea bags
From a health perspective which is better? I've read three books and none of them agree. Anyway care to share? Thanks |
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Loose Tea vs. Tea bags
TheMadHacker > wrote:
> > >From a health perspective which is better? >I've read three books and none of them agree. >Anyway care to share? Depends on whether you chew, and if you leave the staple in. --Blair "I think the string is 'good fiber'." |
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Loose Tea vs. Tea bags
TheMadHacker > wrote in message >. ..
> From a health perspective which is better? > I've read three books and none of them agree. > Anyway care to share? > > Thanks In theory, there shouldn't be any difference. The only obvious difference would be that whole-leaf loose tea would infuse more slowly, not always releasing all of its potential in one steep. Of course, with many teas (esp. chinese ones) you can (and should) reinfuse the leaves. However, since bagged tea usually is of a much lower grade than loose tea, loose probably would be more beneficial to health. And since bagged tea has usually had a lot of time on the store shelf in useless cardboard boxes and paper sleeves to go stale, thus losing some of its health-benefiting chemicals (to say nothing of flavor), loose tea probably has an edge over bagged stuff. Oh, and a third thing: it's been said on this newsgroup before that the only way to get the full potential out of a bunch of tea leaves is to *eat* the spent leaves--which would be tastier and easier with loose-leaf. Just some ruminations. ZBL |
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Loose Tea vs. Tea bags
Zephyrus wrote:
> However, since bagged tea usually is of a much lower grade than loose > tea, loose probably would be more beneficial to health. Could you elaborate on this? I've seen it stated as a given many times, but I've never read a clear explanation of what the "lower grade" vs. "higher grade" means. I understand that the "higher grade" tea has larger pieces of tea leaf, and the "lower grade" tea is smaller pieces and dust. But why is it preferable to have larger pieces? Is there any other factor in the "grade" of the tea? Also, larger pieces of tea leaf may take longer to release their flavor (allowing for a second steeping if desired), but if you typically just do a single steeping, does that matter? Cheers, Holly |
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Loose Tea vs. Tea bags
My understanding is that a "good grade" of tea simply is a tea that
conforms unusually well to tea-ideals of the country that made it. For instance, Chinese tea drinkers value large, shapely leaves and want many steeps out of leaves, so expensive Chinese teas are usually whole-leaf (and sometimes elaborately shaped) and almost always give multiple steeps, especially oolong. The Japanese, however, don't value the multiple steeps or leaf style, so their "high grade" tea doesn't necessarily have these qualities. That's not even to touch on country-specific preferences in taste (Chinese earthy vs. Japanese "clean" vs. Vietnamese STRONG). Again, expensive "high grade" teas will usually be unusually good examples of the preferences of the the country of origin. "Leaf grades" are another matter--mostly for Indian teas, I think. http://www.uptontea.com/shopcart/inf...NFOgrading.asp Incedently, I find that whole leaves usually give subtler tea, and are less likely to become bitter. But, chacun a son gout. ZBL |
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Loose Tea vs. Tea bags
(Zephyrus) writes:
> My understanding is that a "good grade" of tea simply is a tea that > conforms unusually well to tea-ideals of the country that made it. For > instance, Chinese tea drinkers value large, shapely leaves and want > many steeps out of leaves, so expensive Chinese teas are usually > whole-leaf (and sometimes elaborately shaped) and almost always give > multiple steeps, especially oolong. > > The Japanese, however, don't value the multiple steeps Really? /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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Loose Tea vs. Tea bags
Lewis 4/14/04
> (Zephyrus) writes: > >> My understanding is that a "good grade" of tea simply is a tea that >> conforms unusually well to tea-ideals of the country that made it. For >> instance, Chinese tea drinkers value large, shapely leaves and want >> many steeps out of leaves, so expensive Chinese teas are usually >> whole-leaf (and sometimes elaborately shaped) and almost always give >> multiple steeps, especially oolong. >> >> The Japanese, however, don't value the multiple steeps > > Really? Well, Ito En here in NYC scams you out of a delicious second infusion by chucking the leaves after the first. Slimey, if you ask me. Ginko Leaf, our best neighborhood Japanese restaurant place, always offers multiple infusions, each of which is good. In my experience, a good Gyokuro has as many lives as a cat. Michael |
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Loose Tea vs. Tea bags
Lewis Perin wrote: > > (Zephyrus) writes: > > > My understanding is that a "good grade" of tea simply is a tea that > > conforms unusually well to tea-ideals of the country that made it. For > > instance, Chinese tea drinkers value large, shapely leaves and want > > many steeps out of leaves, so expensive Chinese teas are usually > > whole-leaf (and sometimes elaborately shaped) and almost always give > > multiple steeps, especially oolong. > > > > The Japanese, however, don't value the multiple steeps > > Really? No. That is, his statement about Japanese not valuing multiple steeps is inaccurate. --crymad |
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Loose Tea vs. Tea bags
I'll defer to Lew and Michael on that one, since they've both had far
more experience with tea than I have (especially Japanese tea--I'm mostly a Chinese-tea drinker). However, it was my (limited) understanding that Japanese teas, on the whole, were more likely to be broken-leafed and less likely to give multiple infusions than a comparable grade of Chinese tea. Sorry for my rashness there. ZBL Michael Plant > wrote in message >... > Lewis 4/14/04 > > > (Zephyrus) writes: > > > >> My understanding is that a "good grade" of tea simply is a tea that > >> conforms unusually well to tea-ideals of the country that made it. For > >> instance, Chinese tea drinkers value large, shapely leaves and want > >> many steeps out of leaves, so expensive Chinese teas are usually > >> whole-leaf (and sometimes elaborately shaped) and almost always give > >> multiple steeps, especially oolong. > >> > >> The Japanese, however, don't value the multiple steeps > > > > Really? > > Well, Ito En here in NYC scams you out of a delicious second infusion by > chucking the leaves after the first. Slimey, if you ask me. Ginko Leaf, our > best neighborhood Japanese restaurant place, always offers multiple > infusions, each of which is good. In my experience, a good Gyokuro has as > many lives as a cat. > > Michael |
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Loose Tea vs. Tea bags
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Loose Tea vs. Tea bags
Michael Plant wrote: > Actually, I think you're quite correct about the leaf. The Chinese revere a > beautifully made, full unbroken leaf, while I've never gotten a Japanese tea > regardless of price that was truly full unbroken leaf. The Japanese leaf > parts are large enough though to offer multiple infusions. I'm often struck > by the artificial looking green of so many Japanese teas -- that fake > looking blue-green needle. Well, Michael, you can always let those brilliant Japanese greens sit out on the shelf for a few months till they fade, and then they'll look (and taste?) like the dull Chinese leaves you seem to prefer... Joshing aside, what's so fake and artificial about the color of Japanese greens? It's the color of fresh vegetation. --crymad |
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In article >,
Michael Plant > wrote: > 4/15/04 > > > > > > > Michael Plant wrote: > > (SNIP) > the teas pass through the Obfuscation > Board before they're released. In China it sometimes seems tea names lead to > nothing but confusion. > After two years of trying to understand tea names - now i understand why i don't understand |
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Loose Tea vs. Tea bags
Michael Plant wrote: > Kidding aside, would you agree that at the top of the line, the Chinese are > more concerned with the physical look of whole uncut leaf than the Japanese > are? Certainly. This is an interesting observation, considering the importance of appearances in Japan. Then again, tea in Japan is brewed in a covered pot, leaves hidden from view. The color of the liquor and the vessel from which it's drunk get all the attention. --crymad |
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Loose Tea vs. Tea bags
crymad > wrote in message >...
> Michael Plant wrote: > > > Kidding aside, would you agree that at the top of the line, the Chinese are > > more concerned with the physical look of whole uncut leaf than the Japanese > > are? > > Certainly. This is an interesting observation, considering the > importance of appearances in Japan. Then again, tea in Japan is brewed > in a covered pot, leaves hidden from view. The color of the liquor and > the vessel from which it's drunk get all the attention. > > --crymad I've heard that attributed to the fact that the Japanese have a higher standard of living than the Chinese, and thus lack the requisite underpaid laborors to pluck and shape the leaves perfectly: from what I was told, the Japanese rely more on machines than the Chinese. ZBL |
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Zephyrus wrote: > > crymad > wrote in message >... > > Michael Plant wrote: > > > > > Kidding aside, would you agree that at the top of the line, the Chinese are > > > more concerned with the physical look of whole uncut leaf than the Japanese > > > are? > > > > Certainly. This is an interesting observation, considering the > > importance of appearances in Japan. Then again, tea in Japan is brewed > > in a covered pot, leaves hidden from view. The color of the liquor and > > the vessel from which it's drunk get all the attention. > > > > --crymad > > I've heard that attributed to the fact that the Japanese have a higher > standard of living than the Chinese, and thus lack the requisite > underpaid laborors to pluck and shape the leaves perfectly: from what > I was told, the Japanese rely more on machines than the Chinese. The Japanese do rely heavily on machines for modern tea processing. But I don't believe the needle-like appearance of Japanese dry leaf is a cost-saving by-product of industry. The machines mimic the the hand rolling process. In fact, hand-rolled tea ("temomi") is still available in Japan. albeit at a very high cost, and the thin, needle-like form of these teas is even more pronounced. --crymad |
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Loose Tea vs. Tea bags
crymad > wrote:
>rolling process. In fact, hand-rolled tea ("temomi") is still available >in Japan. albeit at a very high cost, and the thin, needle-like form of >these teas is even more pronounced. Does the needle-like rolling do anything significant for the flavor, asside from adding a lot of skin-oil to the cup? --Blair "Sorry." |
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Loose Tea vs. Tea bags
crymad > wrote in message >...
> > I've heard that attributed to the fact that the Japanese have a higher > > standard of living than the Chinese, and thus lack the requisite > > underpaid laborors to pluck and shape the leaves perfectly: from what > > I was told, the Japanese rely more on machines than the Chinese. > > The Japanese do rely heavily on machines for modern tea processing. But > I don't believe the needle-like appearance of Japanese dry leaf is a > cost-saving by-product of industry. The machines mimic the the hand > rolling process. In fact, hand-rolled tea ("temomi") is still available > in Japan. albeit at a very high cost, and the thin, needle-like form of > these teas is even more pronounced. Traditionally green leaf was hand rolled in China on palms of the hands rotating anticlockwise ninety degrees out of sync. In Japan leaf was hand rolled backwards and forwards between hands and a flat surface. Thus in China there is twist and curl - ultimately giving the gunpowder pellet. The orthodox rolling table, particularly the double acting type, is based on the rotating hand action. In Japan the forwards-backwards hand motion forms cylindrical needles, and Japanese green tea machinery mimics this action and product. Nigel at Teacraft |
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Loose Tea vs. Tea bags
Nigel at Teacraft wrote: > > crymad > wrote in message >... > > I don't believe the needle-like appearance of Japanese dry leaf is a > > cost-saving by-product of industry. The machines mimic the the hand > > rolling process. In fact, hand-rolled tea ("temomi") is still available > > in Japan, albeit at a very high cost, and the thin, needle-like form of > > these teas is even more pronounced. > > Traditionally green leaf was hand rolled in China on palms of the > hands rotating anticlockwise ninety degrees out of sync. In Japan > leaf was hand rolled backwards and forwards between hands and a flat > surface. > Thus in China there is twist and curl - ultimately giving the > gunpowder pellet. The orthodox rolling table, particularly the double > acting type, is based on the rotating hand action. In Japan the > forwards-backwards hand motion forms cylindrical needles, and Japanese > green tea machinery mimics this action and product. A good presentation of the Japanese hand-rolled tea process can be seen he http://www.town.matsumoto.kagoshima....atsumoto03.htm --crymad |
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Loose Tea vs. Tea bags
crymad > wrote:
>A good presentation of the Japanese hand-rolled tea process can be seen >he > >http://www.town.matsumoto.kagoshima....atsumoto03.htm Man... I was gonna make up a good caption-joke about it, but then I got to the last page and...crap...not even I can do it justice... --Blair "You can't make this stuff up." |
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Loose Tea vs. Tea bags
To respond to a few of the comments made he
I lived in Japan for 10 years, and bagged green tea is looked on there in the same way that the gourmet coffee drinkers I know in the U.S. would entertain the thought of McDonald's coffee. The simple reason is that tea bags contain the "sweepings" that are left over after loose-leaf tea makers have first pick, plus twigs that wouldn't be allowed in the better loose-leaf green teas. As for multiple steepings, the way the typical Japanese tea drinker does it is to put leaves in the pot and keep adding leaves and hot water as the infusion is depleted. When I'm drinking tea at the office, I usually infuse three times, adding a pinch of new leaves for the 3rd cup (I use an over-the-cup infuser). With good teas, the second infusion has different qualities. Not weaker, but different. Back to bags vs. leaves: I also think that more of the "good stuff" comes out of the leaves when they're free to flow around the teapot. I've tried putting loose-leaf tea (from mellowmonk.com) in do-it-yourself tea bags that I found at a local Japanese market, but the infusion just wasn't as good as brewing "unfettered" leaves. Cheers, Rich (a fogie newbie glad to be aboard) |
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Loose Tea vs. Tea bags
>Rich (a fogie newbie glad to be aboard)
> welcome --Tom -oo- ""\o~ ------------------------------------ "Homo sum, humani nil a me alienum puto." Terrance |
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Loose Tea vs. Tea bags
>Rich (a fogie newbie glad to be aboard)
> welcome --Tom -oo- ""\o~ ------------------------------------ "Homo sum, humani nil a me alienum puto." Terrance |
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mellowmonk.com (WAS: Loose Tea vs. Tea bags)
> I've tried putting loose-leaf tea (from mellowmonk.com) in
> do-it-yourself tea bags that I found at a local Japanese market, but > the infusion just wasn't as good as brewing "unfettered" leaves. Out of curiosity, what's mellowmonk.com's tea like? What's the service like? The fact that they devote a site to selling only one tea makes me interested (& a little leery): I don't know what to make of this vendor. Anyone with experience with 'em? ZBL |
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mellowmonk.com (WAS: Loose Tea vs. Tea bags)
> I've tried putting loose-leaf tea (from mellowmonk.com) in
> do-it-yourself tea bags that I found at a local Japanese market, but > the infusion just wasn't as good as brewing "unfettered" leaves. Out of curiosity, what's mellowmonk.com's tea like? What's the service like? The fact that they devote a site to selling only one tea makes me interested (& a little leery): I don't know what to make of this vendor. Anyone with experience with 'em? ZBL |
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Loose Tea vs. Tea bags
About bag v.s. leaves, one of the reason for bag will be it keep
everything in bags, so you won't have to deal with those unwanted leavings, but in traditional Chinese teacraft, those leavings were at the top of to-be-avoid list. Also, as a consideration of usages, bags are more likely to be applied in those fast serving circumstances, while loose leaves sits more on entertaining and relaxation side. Talking about diffusion of the chemical ingredient in tea leaves: as a common sence, it is impossible to analysis everything out of an organic body, another common sence, every ingredient has some effect on human body, so you will never know which one told you to drink more water or which one gives you a headache; But the ancestors of Chinese tea-lovers left all their experiences to later generations, and I haven't found any tea-bag dosages. About Chinese tea v.s. Japanese tea, I never been to Japan and seldom drink Japanese tea, so I won't comment on this, but I lived in China longer than Rich lived in Japan, and began to drink Chinese tea almost 15 years ago, so I know what I have been drinking, and what to drink according to different situations. About the names to Chinese tea, as I said earlier, China was a huge country of agriculture and the tea was sitting at the top of the culture, and, Chinese linguistic system is too different compare western lingusitic systems, and if one want to map/image every tea name from an element-richer environment to a relatively limited expression, confusion, I am afriad, will be the only thing that one could expect. A donwn-side factor contributes to this confusion would came from the some dealers, especially those not that honest and those not having enough knowledge. From the middle of 19th centry, the Chinese original social structure was ruined by so many "things", and a health tea industry hasn't been restore yet by now, but unfortunately, there is nobody to be blamed...back to names, I don't think by only use original English without imported linguistic elements could help to clarify the confusion. Again, Chinese tea drinking is not only for a refresment, culture elements were built-in bolcks down to every tiny detail of tea drinking, enen on those names. So, if your central processing unit could only deal with English and rather reluctant to carry out an upgrade, I don't see any possibility for your system to deal with more complicated informations; and as to the confusion, maybe just stay in. (Rich Hudson) wrote in message . com>... > To respond to a few of the comments made he > > I lived in Japan for 10 years, and bagged green tea is looked on there > in the same way that the gourmet coffee drinkers I know in the U.S. > would entertain the thought of McDonald's coffee. The simple reason is > that tea bags contain the "sweepings" that are left over after > loose-leaf tea makers have first pick, plus twigs that wouldn't be > allowed in the better loose-leaf green teas. > > As for multiple steepings, the way the typical Japanese tea drinker > does it is to put leaves in the pot and keep adding leaves and hot > water as the infusion is depleted. > > When I'm drinking tea at the office, I usually infuse three times, > adding a pinch of new leaves for the 3rd cup (I use an over-the-cup > infuser). With good teas, the second infusion has different qualities. > Not weaker, but different. > > Back to bags vs. leaves: I also think that more of the "good stuff" > comes out of the leaves when they're free to flow around the teapot. > I've tried putting loose-leaf tea (from mellowmonk.com) in > do-it-yourself tea bags that I found at a local Japanese market, but > the infusion just wasn't as good as brewing "unfettered" leaves. > > Cheers, > > Rich (a fogie newbie glad to be aboard) |
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Loose Tea vs. Tea bags
About bag v.s. leaves, one of the reason for bag will be it keep
everything in bags, so you won't have to deal with those unwanted leavings, but in traditional Chinese teacraft, those leavings were at the top of to-be-avoid list. Also, as a consideration of usages, bags are more likely to be applied in those fast serving circumstances, while loose leaves sits more on entertaining and relaxation side. Talking about diffusion of the chemical ingredient in tea leaves: as a common sence, it is impossible to analysis everything out of an organic body, another common sence, every ingredient has some effect on human body, so you will never know which one told you to drink more water or which one gives you a headache; But the ancestors of Chinese tea-lovers left all their experiences to later generations, and I haven't found any tea-bag dosages. About Chinese tea v.s. Japanese tea, I never been to Japan and seldom drink Japanese tea, so I won't comment on this, but I lived in China longer than Rich lived in Japan, and began to drink Chinese tea almost 15 years ago, so I know what I have been drinking, and what to drink according to different situations. About the names to Chinese tea, as I said earlier, China was a huge country of agriculture and the tea was sitting at the top of the culture, and, Chinese linguistic system is too different compare western lingusitic systems, and if one want to map/image every tea name from an element-richer environment to a relatively limited expression, confusion, I am afriad, will be the only thing that one could expect. A donwn-side factor contributes to this confusion would came from the some dealers, especially those not that honest and those not having enough knowledge. From the middle of 19th centry, the Chinese original social structure was ruined by so many "things", and a health tea industry hasn't been restore yet by now, but unfortunately, there is nobody to be blamed...back to names, I don't think by only use original English without imported linguistic elements could help to clarify the confusion. Again, Chinese tea drinking is not only for a refresment, culture elements were built-in bolcks down to every tiny detail of tea drinking, enen on those names. So, if your central processing unit could only deal with English and rather reluctant to carry out an upgrade, I don't see any possibility for your system to deal with more complicated informations; and as to the confusion, maybe just stay in. (Rich Hudson) wrote in message . com>... > To respond to a few of the comments made he > > I lived in Japan for 10 years, and bagged green tea is looked on there > in the same way that the gourmet coffee drinkers I know in the U.S. > would entertain the thought of McDonald's coffee. The simple reason is > that tea bags contain the "sweepings" that are left over after > loose-leaf tea makers have first pick, plus twigs that wouldn't be > allowed in the better loose-leaf green teas. > > As for multiple steepings, the way the typical Japanese tea drinker > does it is to put leaves in the pot and keep adding leaves and hot > water as the infusion is depleted. > > When I'm drinking tea at the office, I usually infuse three times, > adding a pinch of new leaves for the 3rd cup (I use an over-the-cup > infuser). With good teas, the second infusion has different qualities. > Not weaker, but different. > > Back to bags vs. leaves: I also think that more of the "good stuff" > comes out of the leaves when they're free to flow around the teapot. > I've tried putting loose-leaf tea (from mellowmonk.com) in > do-it-yourself tea bags that I found at a local Japanese market, but > the infusion just wasn't as good as brewing "unfettered" leaves. > > Cheers, > > Rich (a fogie newbie glad to be aboard) |
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Chinese tea vs. Japanese tea
DLG wrote: > About Chinese tea v.s. Japanese tea, I never been to Japan and seldom > drink Japanese tea, so I won't comment on this, but I lived in China > longer than Rich lived in Japan, and began to drink Chinese tea almost > 15 years ago, so I know what I have been drinking, and what to drink > according to different situations. Seldom drink Japanese tea? Please do comment on this. What about Japanese tea finds you indifferent? --crymad |
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Chinese tea vs. Japanese tea
DLG wrote: > About Chinese tea v.s. Japanese tea, I never been to Japan and seldom > drink Japanese tea, so I won't comment on this, but I lived in China > longer than Rich lived in Japan, and began to drink Chinese tea almost > 15 years ago, so I know what I have been drinking, and what to drink > according to different situations. Seldom drink Japanese tea? Please do comment on this. What about Japanese tea finds you indifferent? --crymad |
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mellowmonk.com (WAS: Loose Tea vs. Tea bags)
> Out of curiosity, what's mellowmonk.com's tea like? What's the service
> like? > The fact that they devote a site to selling only one tea makes me > interested (& a little leery): I don't know what to make of this > vendor. > Anyone with experience with 'em? I'm happy enough with their service. Last time I ordered, I ordered on a Sunday, so the tea didn't ship until the next day (which may be good compared to a lot of websites). I did get confirmation emails right away. Once the tea shipped I got it in a day (I'm in the S.F. Bay Area, like they are, however). It's definitely a small operation. I hadn't heard of them until recently, so if they're new, they probably don't have the cash to expand into other offerings. (I ran my own business for a while and I know how tight money can be in the beginning.) Still, I like that they buy from family tea farms (plantations?) and they even give the names and photos of their growers, which I don't think anyone else does. As for the tea, I drink a couple pots of it a day (every day), so I want a tea that (1) I won't get tired of drinking and (2) I can afford to drink that much of, and mellowmonk.com fits the bill on both counts. Just my $0.02, Rich |
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mellowmonk.com (WAS: Loose Tea vs. Tea bags)
> Out of curiosity, what's mellowmonk.com's tea like? What's the service
> like? > The fact that they devote a site to selling only one tea makes me > interested (& a little leery): I don't know what to make of this > vendor. > Anyone with experience with 'em? I'm happy enough with their service. Last time I ordered, I ordered on a Sunday, so the tea didn't ship until the next day (which may be good compared to a lot of websites). I did get confirmation emails right away. Once the tea shipped I got it in a day (I'm in the S.F. Bay Area, like they are, however). It's definitely a small operation. I hadn't heard of them until recently, so if they're new, they probably don't have the cash to expand into other offerings. (I ran my own business for a while and I know how tight money can be in the beginning.) Still, I like that they buy from family tea farms (plantations?) and they even give the names and photos of their growers, which I don't think anyone else does. As for the tea, I drink a couple pots of it a day (every day), so I want a tea that (1) I won't get tired of drinking and (2) I can afford to drink that much of, and mellowmonk.com fits the bill on both counts. Just my $0.02, Rich |
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Chinese tea vs. Japanese tea
I think I got a strong habit in Chinese tea drinking, and don't think
I could be able to give comprehensive comments on Japanese tea. I think one could easily find some difference after a brief research. crymad > wrote in message >... > DLG wrote: > > > About Chinese tea v.s. Japanese tea, I never been to Japan and seldom > > drink Japanese tea, so I won't comment on this, but I lived in China > > longer than Rich lived in Japan, and began to drink Chinese tea almost > > 15 years ago, so I know what I have been drinking, and what to drink > > according to different situations. > > Seldom drink Japanese tea? Please do comment on this. What about > Japanese tea finds you indifferent? > > --crymad |
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Chinese tea vs. Japanese tea
I think I got a strong habit in Chinese tea drinking, and don't think
I could be able to give comprehensive comments on Japanese tea. I think one could easily find some difference after a brief research. crymad > wrote in message >... > DLG wrote: > > > About Chinese tea v.s. Japanese tea, I never been to Japan and seldom > > drink Japanese tea, so I won't comment on this, but I lived in China > > longer than Rich lived in Japan, and began to drink Chinese tea almost > > 15 years ago, so I know what I have been drinking, and what to drink > > according to different situations. > > Seldom drink Japanese tea? Please do comment on this. What about > Japanese tea finds you indifferent? > > --crymad |
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Chinese tea vs. Japanese tea
DLG wrote:
> I think I got a strong habit in Chinese tea drinking, and don't think > I could be able to give comprehensive comments on Japanese tea. I > think one could easily find some difference after a brief research. Like Rich, I've lived in Japan (but never China) and so got into the habit of drinking Japanese green tea. (I'll have to check out mellowmonk.com). About the only Chinese green tea that I've tried (knowingly, that is) yielded an almost brown infusion from dark green leaves. I thought it was either a misrepresentation, or a style of green tea that's more popular among the Chinese. I've heard that green tea isn't that popular in China (though I'm not disputing that they produce some fine ones, and I don't want to get into a Chinese-vs.-Japanese-green tea debate) but it is ironic that even in Japan most of the mass-market green teas, whether bagged, loose, or ready to drink, come from China now. That according to the proprieter of a Japanese market I visit occasionally -- for sake, natto, shishamo, and all the other wonderful things from Japan I can't seem to live without since moving back to the States. |
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Chinese tea vs. Japanese tea
DLG wrote:
> I think I got a strong habit in Chinese tea drinking, and don't think > I could be able to give comprehensive comments on Japanese tea. I > think one could easily find some difference after a brief research. Like Rich, I've lived in Japan (but never China) and so got into the habit of drinking Japanese green tea. (I'll have to check out mellowmonk.com). About the only Chinese green tea that I've tried (knowingly, that is) yielded an almost brown infusion from dark green leaves. I thought it was either a misrepresentation, or a style of green tea that's more popular among the Chinese. I've heard that green tea isn't that popular in China (though I'm not disputing that they produce some fine ones, and I don't want to get into a Chinese-vs.-Japanese-green tea debate) but it is ironic that even in Japan most of the mass-market green teas, whether bagged, loose, or ready to drink, come from China now. That according to the proprieter of a Japanese market I visit occasionally -- for sake, natto, shishamo, and all the other wonderful things from Japan I can't seem to live without since moving back to the States. |
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Chinese tea vs. Japanese tea
Sean McEntee wrote: > but it is ironic that even in > Japan most of the mass-market green teas, whether bagged, loose, or > ready to drink, come from China now. That according to the proprieter > of a Japanese market I visit occasionally What exactly do you mean by "mass-market" loose tea? Loose tea available in groceries and department stores? Because this tea is most assuredly Japanese in origin. --crymad |
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Chinese tea vs. Japanese tea
Sean McEntee wrote: > but it is ironic that even in > Japan most of the mass-market green teas, whether bagged, loose, or > ready to drink, come from China now. That according to the proprieter > of a Japanese market I visit occasionally What exactly do you mean by "mass-market" loose tea? Loose tea available in groceries and department stores? Because this tea is most assuredly Japanese in origin. --crymad |
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