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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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I actually like gongfu accessories, but don't like spending a lot for stuff
other than the pots. If I found a sink at a price I liked, I'd like to have one. However, I am already in over my head. I bought a rather basic, good-value 6-person gongfu service that mostly sits unused. Now what I need is more oolong-loving friends. Joe |
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Are we talking Gung Fu tea or zen ten ?
"Derek" > wrote in message ... > Michael Plant rose quietly and spake the following: > > > /3/04 > > > >> Michael Plant rose quietly and spake the following: > >> > >>> 9/3/04 > >>> > >>>> Michael Plant rose quietly and spake the following: > >>>> > >>>>> Space 9/2/04 > >>>>> > >>>>> > >>>>>> A gongfu master doesn't use slots unless in Lost Wages. Looks like a > >>>>>> new age contraption for occidentals with too much money. Now one leg > >>>>>> should feel longer than the other. All you need is > >>>>>> pot,basin,cups,tray and decades of training. > >>>>> > >>>>> snip > >>>>> > >>>>> Couldn't agree more, Jim. With the exception of teapots, my favorite Gung > >>>>> Fu > >>>>> stuff is street finds. Those slotted things are just too picture perfect > >>>>> for > >>>>> my taste. My latest was a set of three little cups copped in a street fair > >>>>> at three bucks a piece. She said they were 100 years old, but I doubt it. > >>>>> Even so, they're crudely glazed celedon, a bit heavy, and just the exact > >>>>> right thing for Pu-erh. Not sure about the leg thing. Not sure about the > >>>>> need for decades of training either, but then I'm a Western fool. > >>>> > >>>> Decades of training might be necessary if one is focused on performing the > >>>> ceremony to perfection. > >>>> > >>>> But the process of preparing Gung Fu tea doesn't take decades of training > >>>> in order to produce a tasty cuppa. > >>> > >>> Nothing is more pitiful than spending decades training for Gung Fu mastery > >>> only to find some upstart pops in, catches the spirit, and runs with it in a > >>> sudden burst with nary a day of training whatsoever. > >> > >> How about someone who spent decades training and still produces a less > >> palatable cup of tea than the upstart? > > > > Derek I think you got it! > > Nah, not yet. My LTS has Gung Fu equipment, though. And it's on my shopping > list.  > > -- > Derek > > None of us is as dumb as all of us. |
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Are we talking Gung Fu tea or zen ten ?
"Derek" > wrote in message ... > Michael Plant rose quietly and spake the following: > > > /3/04 > > > >> Michael Plant rose quietly and spake the following: > >> > >>> 9/3/04 > >>> > >>>> Michael Plant rose quietly and spake the following: > >>>> > >>>>> Space 9/2/04 > >>>>> > >>>>> > >>>>>> A gongfu master doesn't use slots unless in Lost Wages. Looks like a > >>>>>> new age contraption for occidentals with too much money. Now one leg > >>>>>> should feel longer than the other. All you need is > >>>>>> pot,basin,cups,tray and decades of training. > >>>>> > >>>>> snip > >>>>> > >>>>> Couldn't agree more, Jim. With the exception of teapots, my favorite Gung > >>>>> Fu > >>>>> stuff is street finds. Those slotted things are just too picture perfect > >>>>> for > >>>>> my taste. My latest was a set of three little cups copped in a street fair > >>>>> at three bucks a piece. She said they were 100 years old, but I doubt it. > >>>>> Even so, they're crudely glazed celedon, a bit heavy, and just the exact > >>>>> right thing for Pu-erh. Not sure about the leg thing. Not sure about the > >>>>> need for decades of training either, but then I'm a Western fool. > >>>> > >>>> Decades of training might be necessary if one is focused on performing the > >>>> ceremony to perfection. > >>>> > >>>> But the process of preparing Gung Fu tea doesn't take decades of training > >>>> in order to produce a tasty cuppa. > >>> > >>> Nothing is more pitiful than spending decades training for Gung Fu mastery > >>> only to find some upstart pops in, catches the spirit, and runs with it in a > >>> sudden burst with nary a day of training whatsoever. > >> > >> How about someone who spent decades training and still produces a less > >> palatable cup of tea than the upstart? > > > > Derek I think you got it! > > Nah, not yet. My LTS has Gung Fu equipment, though. And it's on my shopping > list. > > -- > Derek > > None of us is as dumb as all of us. |
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On Fri, 3 Sep 2004 21:07:57 -0500, Doug and Claire English wrote:
> Are we talking Gung Fu tea or zen ten ? What's the difference? I've never heard of "zen ten." -- Derek The only consistent feature of all of your dissatisfying relationships is you. |
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On Fri, 3 Sep 2004 21:07:57 -0500, Doug and Claire English wrote:
> Are we talking Gung Fu tea or zen ten ? What's the difference? I've never heard of "zen ten." -- Derek The only consistent feature of all of your dissatisfying relationships is you. |
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Zen Ten is a far more sophisticated method. It takes about 10 additional
years to study and you have to sign a special oath to Chinese Government and maintain celibacy. If you are accepted you need to deposit $25,000 into a Swiss bank account, start your Gongfu studies and after first ten years the will call you. If you have not been completely celibate during that time they never call you and your money is gone. I am surprised you never heard of it. Alex. "Derek" > wrote in message ... > On Fri, 3 Sep 2004 21:07:57 -0500, Doug and Claire English wrote: > >> Are we talking Gung Fu tea or zen ten ? > > What's the difference? I've never heard of "zen ten." > > -- > Derek > > The only consistent feature of all of your dissatisfying relationships is > you. |
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Zen Ten is a far more sophisticated method. It takes about 10 additional
years to study and you have to sign a special oath to Chinese Government and maintain celibacy. If you are accepted you need to deposit $25,000 into a Swiss bank account, start your Gongfu studies and after first ten years the will call you. If you have not been completely celibate during that time they never call you and your money is gone. I am surprised you never heard of it. Alex. "Derek" > wrote in message ... > On Fri, 3 Sep 2004 21:07:57 -0500, Doug and Claire English wrote: > >> Are we talking Gung Fu tea or zen ten ? > > What's the difference? I've never heard of "zen ten." > > -- > Derek > > The only consistent feature of all of your dissatisfying relationships is > you. |
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Alex Chaihorsky rose quietly and spake the following:
> Zen Ten is a far more sophisticated method. It takes about 10 additional > years to study and you have to sign a special oath to Chinese Government and > maintain celibacy. > If you are accepted you need to deposit $25,000 into a Swiss bank account, > start your Gongfu studies and after first ten years the will call you. If > you have not been completely celibate during that time they never call you > and your money is gone. > I am surprised you never heard of it. > > Alex. Isn't that the program that's run out of Nigeria? -- Derek There are no stupid questions, but there are a LOT of inquisitive idiots. |
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Alex Chaihorsky rose quietly and spake the following:
> Zen Ten is a far more sophisticated method. It takes about 10 additional > years to study and you have to sign a special oath to Chinese Government and > maintain celibacy. > If you are accepted you need to deposit $25,000 into a Swiss bank account, > start your Gongfu studies and after first ten years the will call you. If > you have not been completely celibate during that time they never call you > and your money is gone. > I am surprised you never heard of it. > > Alex. Isn't that the program that's run out of Nigeria? -- Derek There are no stupid questions, but there are a LOT of inquisitive idiots. |
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The idea of perfection in Western societies is repetition so a good
mime is all you need. The idea of perfection in Eastern societies is harmony so a gong fu master may never transcend technique and order but he'll die with a smile on his face. Restaurant gongfu service means you have to find Buddha on the road and kill him. I can imagine on a Monday the waiter backing butt first into the dining area through the kitchen door tripping over the Sunday dim sum cart showering the gongfu contents all over the patrons with the unfortunate table by the kitchen because the maitre'd didn't recognize them as regular customers or they didn't tip on the last visit. Tradition and innovation has merits but don't confuse the two. The British tasty cuppa is a good example. You don't need gongfu. Ever once in a while I'm in that place where I pass Einstein in the space-time continuum. Which leads me to my newest adventure this week adding scented flowers to tea. So far: honeysuckle and assam, clove and darjeeling, rose buds and keemun. The funniest is the clove which will just bobble like upside down corks. The honeysuckle needs extended infusion first to open the buds and look like squid. The rose imparts a wonderful blood red hue but will gracefully die with the leaf. I'll have to do some more work adjusting the taste because a little goes a long way. I think the trick is to marinate the two instead of shaking hands in the pot. Jim Derek > wrote in message >... > Michael Plant rose quietly and spake the following: > > > Space 9/2/04 > > > > > >> A gongfu master doesn't use slots unless in Lost Wages. Looks like a > >> new age contraption for occidentals with too much money. Now one leg > >> should feel longer than the other. All you need is > >> pot,basin,cups,tray and decades of training. > > > > snip > > > > Couldn't agree more, Jim. With the exception of teapots, my favorite Gung Fu > > stuff is street finds. Those slotted things are just too picture perfect for > > my taste. My latest was a set of three little cups copped in a street fair > > at three bucks a piece. She said they were 100 years old, but I doubt it. > > Even so, they're crudely glazed celedon, a bit heavy, and just the exact > > right thing for Pu-erh. Not sure about the leg thing. Not sure about the > > need for decades of training either, but then I'm a Western fool. > > Decades of training might be necessary if one is focused on performing the > ceremony to perfection. > > But the process of preparing Gung Fu tea doesn't take decades of training > in order to produce a tasty cuppa. |
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The idea of perfection in Western societies is repetition so a good
mime is all you need. The idea of perfection in Eastern societies is harmony so a gong fu master may never transcend technique and order but he'll die with a smile on his face. Restaurant gongfu service means you have to find Buddha on the road and kill him. I can imagine on a Monday the waiter backing butt first into the dining area through the kitchen door tripping over the Sunday dim sum cart showering the gongfu contents all over the patrons with the unfortunate table by the kitchen because the maitre'd didn't recognize them as regular customers or they didn't tip on the last visit. Tradition and innovation has merits but don't confuse the two. The British tasty cuppa is a good example. You don't need gongfu. Ever once in a while I'm in that place where I pass Einstein in the space-time continuum. Which leads me to my newest adventure this week adding scented flowers to tea. So far: honeysuckle and assam, clove and darjeeling, rose buds and keemun. The funniest is the clove which will just bobble like upside down corks. The honeysuckle needs extended infusion first to open the buds and look like squid. The rose imparts a wonderful blood red hue but will gracefully die with the leaf. I'll have to do some more work adjusting the taste because a little goes a long way. I think the trick is to marinate the two instead of shaking hands in the pot. Jim Derek > wrote in message >... > Michael Plant rose quietly and spake the following: > > > Space 9/2/04 > > > > > >> A gongfu master doesn't use slots unless in Lost Wages. Looks like a > >> new age contraption for occidentals with too much money. Now one leg > >> should feel longer than the other. All you need is > >> pot,basin,cups,tray and decades of training. > > > > snip > > > > Couldn't agree more, Jim. With the exception of teapots, my favorite Gung Fu > > stuff is street finds. Those slotted things are just too picture perfect for > > my taste. My latest was a set of three little cups copped in a street fair > > at three bucks a piece. She said they were 100 years old, but I doubt it. > > Even so, they're crudely glazed celedon, a bit heavy, and just the exact > > right thing for Pu-erh. Not sure about the leg thing. Not sure about the > > need for decades of training either, but then I'm a Western fool. > > Decades of training might be necessary if one is focused on performing the > ceremony to perfection. > > But the process of preparing Gung Fu tea doesn't take decades of training > in order to produce a tasty cuppa. |
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The idea of perfection in Western societies is repetition so a good
mime is all you need. The idea of perfection in Eastern societies is harmony so a gong fu master may never transcend technique and order but he'll die with a smile on his face. Restaurant gongfu service means you have to find Buddha on the road and kill him. I can imagine on a Monday the waiter backing butt first into the dining area through the kitchen door tripping over the Sunday dim sum cart showering the gongfu contents all over the patrons with the unfortunate table by the kitchen because the maitre'd didn't recognize them as regular customers or they didn't tip on the last visit. Tradition and innovation has merits but don't confuse the two. The British tasty cuppa is a good example. You don't need gongfu. Ever once in a while I'm in that place where I pass Einstein in the space-time continuum. Which leads me to my newest adventure this week adding scented flowers to tea. So far: honeysuckle and assam, clove and darjeeling, rose buds and keemun. The funniest is the clove which will just bobble like upside down corks. The honeysuckle needs extended infusion first to open the buds and look like squid. The rose imparts a wonderful blood red hue but will gracefully die with the leaf. I'll have to do some more work adjusting the taste because a little goes a long way. I think the trick is to marinate the two instead of shaking hands in the pot. Jim Derek > wrote in message >... > Michael Plant rose quietly and spake the following: > > > Space 9/2/04 > > > > > >> A gongfu master doesn't use slots unless in Lost Wages. Looks like a > >> new age contraption for occidentals with too much money. Now one leg > >> should feel longer than the other. All you need is > >> pot,basin,cups,tray and decades of training. > > > > snip > > > > Couldn't agree more, Jim. With the exception of teapots, my favorite Gung Fu > > stuff is street finds. Those slotted things are just too picture perfect for > > my taste. My latest was a set of three little cups copped in a street fair > > at three bucks a piece. She said they were 100 years old, but I doubt it. > > Even so, they're crudely glazed celedon, a bit heavy, and just the exact > > right thing for Pu-erh. Not sure about the leg thing. Not sure about the > > need for decades of training either, but then I'm a Western fool. > > Decades of training might be necessary if one is focused on performing the > ceremony to perfection. > > But the process of preparing Gung Fu tea doesn't take decades of training > in order to produce a tasty cuppa. |
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It was. I think it's run out of Crawford, TX now.
Alex. "Derek" > wrote in message ... > Alex Chaihorsky rose quietly and spake the following: > >> Zen Ten is a far more sophisticated method. It takes about 10 additional >> years to study and you have to sign a special oath to Chinese Government >> and >> maintain celibacy. >> If you are accepted you need to deposit $25,000 into a Swiss bank >> account, >> start your Gongfu studies and after first ten years the will call you. >> If >> you have not been completely celibate during that time they never call >> you >> and your money is gone. >> I am surprised you never heard of it. >> >> Alex. > > Isn't that the program that's run out of Nigeria? > > -- > Derek > > There are no stupid questions, but there are a LOT of inquisitive idiots. |
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It was. I think it's run out of Crawford, TX now.
Alex. "Derek" > wrote in message ... > Alex Chaihorsky rose quietly and spake the following: > >> Zen Ten is a far more sophisticated method. It takes about 10 additional >> years to study and you have to sign a special oath to Chinese Government >> and >> maintain celibacy. >> If you are accepted you need to deposit $25,000 into a Swiss bank >> account, >> start your Gongfu studies and after first ten years the will call you. >> If >> you have not been completely celibate during that time they never call >> you >> and your money is gone. >> I am surprised you never heard of it. >> >> Alex. > > Isn't that the program that's run out of Nigeria? > > -- > Derek > > There are no stupid questions, but there are a LOT of inquisitive idiots. |
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>The idea of perfection in Western societies is repetition so a good
>mime is all you need... <large snip> I'm starting to enjoy Jim's prosody and off-camber stream-of-consciouness. I need a cup of tea. Joe |
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>The idea of perfection in Western societies is repetition so a good
>mime is all you need... <large snip> I'm starting to enjoy Jim's prosody and off-camber stream-of-consciouness. I need a cup of tea. Joe |
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"Alex Chaihorsky" > wrote in news:Msk_c.11670$QJ3.5473
@newssvr21.news.prodigy.com: <ex-Nigerian tea scam> > It was. I think it's run out of Crawford, TX now. Oh, my sides. -- fD |
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"Alex Chaihorsky" > wrote in news:Msk_c.11670$QJ3.5473
@newssvr21.news.prodigy.com: <ex-Nigerian tea scam> > It was. I think it's run out of Crawford, TX now. Oh, my sides. -- fD |
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I lived both in the East and West and can only humbly add that categorical
short definitions and generalizing of cultural treats of societies is definitely a Western thing. I think it came from the tradition of seamen who had to answer all the questions in taverns about the lands they travel. Imagine them getting into any depth or lengthy explanations. The beer gets warm so fast! Alex. "Lewis Perin" > wrote in message news  > (Space Cowboy) writes: > >> The idea of perfection in Western societies is repetition so a good >> mime is all you need. > > That is, a dead mime, right? > > /Lew > --- > Lew Perin / > http://www.panix.com/~perin/babelcarp.html |
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I lived both in the East and West and can only humbly add that categorical
short definitions and generalizing of cultural treats of societies is definitely a Western thing. I think it came from the tradition of seamen who had to answer all the questions in taverns about the lands they travel. Imagine them getting into any depth or lengthy explanations. The beer gets warm so fast! Alex. "Lewis Perin" > wrote in message news > (Space Cowboy) writes: > >> The idea of perfection in Western societies is repetition so a good >> mime is all you need. > > That is, a dead mime, right? > > /Lew > --- > Lew Perin / > http://www.panix.com/~perin/babelcarp.html |
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You made me use the dictionary. I'm not everyones cup of tea. Where
did I leave off last week ... What I save at shopping Walmart I'll usually stop by my local tea shoppe and spend on tea. Day before yesterday I walk in and the owner has a digital camera taking shots of his pots. He lined up some in home tea parties because the stay at housewives are bored with tupperware. (In our state you need a commercial kitchen to cater. It has sprung up a cottage industry of 'personal chefs' where you use the appliances of the home.) There is a whole generation of soccer moms who don't have a clue about tea. They never learned anything from grandma. I mention this again as another example of ad hominen generational dumbing down let alone serving tea gongfu style in a restaurant. What I see in his tea room is the reason I never started one. I don't have the patience. He is a retired engineer/salesman so this is second nature. He's been pitching teas at several hospitals and is getting customers whose doctors told them to cut down on caffeine. It was also a change of season so I got a cup for the road of Iron Goddess Supreme which is twice as much as the normally not cheap Iron Buddha. He knows I know the teas that are more expensive which he sells at the same price for carry out. A second infusion of the day old leaf tasted like a stale Taiwan oolong with lot of astringency which was barely tolerable. I was going to try the leaf a third time but I'm not that cheap. I mentioned my new endeavor of finding scented flowers. He mentioned he'll be stocking a scented magnolia tea. Yep you guessed it nobody carries the flower. Looks like I have to pay the piper. What weights more an oz of flowers or an oz of tea? Nothing in the flowers is over $1.50/oz. Wish I could say that about non commercial tea prices. I like talking about my local tea shoppe because it is absolutely wonderful to walk into a place and being able to feel at home even though it forces me to shop at Walmart. I haven't forgot about my ethnic markets. Right up the road a new one opened up that is bigger than the Walmart supercenter where I shop. You can buy goat milk at Walmart. It makes a wonderful quiche. It is one of about six across the country opened by a Chinese entrepreneur who is banking Asians have money to spend. I spent half a day there last week and still missed some. It's where I discovered machairi which was first mentioned in the group late 99 as matcha-iri. What was I doing back then that I couldn't go find some? You can never know if a mime is dead. For those who think the world is a complicated place with different historical forces and cultural values think two words smart bomb. Which makes you think why do we need ambassadors? Jim (Joseph Kubera) wrote in message >... > >The idea of perfection in Western societies is repetition so a good > >mime is all you need... <large snip> > > I'm starting to enjoy Jim's prosody and off-camber stream-of-consciouness. > > I need a cup of tea. > > Joe |
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You made me use the dictionary. I'm not everyones cup of tea. Where
did I leave off last week ... What I save at shopping Walmart I'll usually stop by my local tea shoppe and spend on tea. Day before yesterday I walk in and the owner has a digital camera taking shots of his pots. He lined up some in home tea parties because the stay at housewives are bored with tupperware. (In our state you need a commercial kitchen to cater. It has sprung up a cottage industry of 'personal chefs' where you use the appliances of the home.) There is a whole generation of soccer moms who don't have a clue about tea. They never learned anything from grandma. I mention this again as another example of ad hominen generational dumbing down let alone serving tea gongfu style in a restaurant. What I see in his tea room is the reason I never started one. I don't have the patience. He is a retired engineer/salesman so this is second nature. He's been pitching teas at several hospitals and is getting customers whose doctors told them to cut down on caffeine. It was also a change of season so I got a cup for the road of Iron Goddess Supreme which is twice as much as the normally not cheap Iron Buddha. He knows I know the teas that are more expensive which he sells at the same price for carry out. A second infusion of the day old leaf tasted like a stale Taiwan oolong with lot of astringency which was barely tolerable. I was going to try the leaf a third time but I'm not that cheap. I mentioned my new endeavor of finding scented flowers. He mentioned he'll be stocking a scented magnolia tea. Yep you guessed it nobody carries the flower. Looks like I have to pay the piper. What weights more an oz of flowers or an oz of tea? Nothing in the flowers is over $1.50/oz. Wish I could say that about non commercial tea prices. I like talking about my local tea shoppe because it is absolutely wonderful to walk into a place and being able to feel at home even though it forces me to shop at Walmart. I haven't forgot about my ethnic markets. Right up the road a new one opened up that is bigger than the Walmart supercenter where I shop. You can buy goat milk at Walmart. It makes a wonderful quiche. It is one of about six across the country opened by a Chinese entrepreneur who is banking Asians have money to spend. I spent half a day there last week and still missed some. It's where I discovered machairi which was first mentioned in the group late 99 as matcha-iri. What was I doing back then that I couldn't go find some? You can never know if a mime is dead. For those who think the world is a complicated place with different historical forces and cultural values think two words smart bomb. Which makes you think why do we need ambassadors? Jim (Joseph Kubera) wrote in message >... > >The idea of perfection in Western societies is repetition so a good > >mime is all you need... <large snip> > > I'm starting to enjoy Jim's prosody and off-camber stream-of-consciouness. > > I need a cup of tea. > > Joe |
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You made me use the dictionary. I'm not everyones cup of tea. Where
did I leave off last week ... What I save at shopping Walmart I'll usually stop by my local tea shoppe and spend on tea. Day before yesterday I walk in and the owner has a digital camera taking shots of his pots. He lined up some in home tea parties because the stay at housewives are bored with tupperware. (In our state you need a commercial kitchen to cater. It has sprung up a cottage industry of 'personal chefs' where you use the appliances of the home.) There is a whole generation of soccer moms who don't have a clue about tea. They never learned anything from grandma. I mention this again as another example of ad hominen generational dumbing down let alone serving tea gongfu style in a restaurant. What I see in his tea room is the reason I never started one. I don't have the patience. He is a retired engineer/salesman so this is second nature. He's been pitching teas at several hospitals and is getting customers whose doctors told them to cut down on caffeine. It was also a change of season so I got a cup for the road of Iron Goddess Supreme which is twice as much as the normally not cheap Iron Buddha. He knows I know the teas that are more expensive which he sells at the same price for carry out. A second infusion of the day old leaf tasted like a stale Taiwan oolong with lot of astringency which was barely tolerable. I was going to try the leaf a third time but I'm not that cheap. I mentioned my new endeavor of finding scented flowers. He mentioned he'll be stocking a scented magnolia tea. Yep you guessed it nobody carries the flower. Looks like I have to pay the piper. What weights more an oz of flowers or an oz of tea? Nothing in the flowers is over $1.50/oz. Wish I could say that about non commercial tea prices. I like talking about my local tea shoppe because it is absolutely wonderful to walk into a place and being able to feel at home even though it forces me to shop at Walmart. I haven't forgot about my ethnic markets. Right up the road a new one opened up that is bigger than the Walmart supercenter where I shop. You can buy goat milk at Walmart. It makes a wonderful quiche. It is one of about six across the country opened by a Chinese entrepreneur who is banking Asians have money to spend. I spent half a day there last week and still missed some. It's where I discovered machairi which was first mentioned in the group late 99 as matcha-iri. What was I doing back then that I couldn't go find some? You can never know if a mime is dead. For those who think the world is a complicated place with different historical forces and cultural values think two words smart bomb. Which makes you think why do we need ambassadors? Jim (Joseph Kubera) wrote in message >... > >The idea of perfection in Western societies is repetition so a good > >mime is all you need... <large snip> > > I'm starting to enjoy Jim's prosody and off-camber stream-of-consciouness. > > I need a cup of tea. > > Joe |
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Hi Melinda,
One is spoilt with options in what to get for brewing tea. Very often at the end of the day, one may end up with things that one doesn't need, or seem unncessary. Main question to ask yourself is whether you want to brew a cup of tea, or just want to doodle with the thought of yourself brewing a cup of tea with all flowery movements. Gongfu tea style has moved out of its humble origins and evolved into a flowery art form which is so enticing to the westerners, are you one of them? We are so caught up with the flowery art form of gongfu tea style that we forget sometimes that in the old days, to brew gongfu tea, what one needed was just a good teapot, a bowl to sit the pot in, and small half golfball size teacups. The term 'gongfu' isn't what one sees from old Bruce Lee flicks, but rather, the ability to handle very hot water (washing the cups in the bowl, and lifting the pot from the hot water which it is half submerged in), and drink the tea piping hot and quickly like an espresso. The other part of 'gongfu' indicates the 'length of time' one has to idle away while enjoying tea. If you find using a bowl a hassle, and buying a chapan pricey, pop into one of the cook's store or asian grocery and hunt for a steel steaming tray which has a rack punctured with draining holes, and which sits perfectly on the tray. "Melinda" > wrote in message m... > Many thanks for everyone's input. I liked the idea of finding a large > "Asian" style bowl at my local grocer and may go that route, but I > also like funalliance.com and at some point I may pick up something > from them. Pouring water over the pot in a bowl or container is a > little messy since the teapot is sitting in the water then, at least > temporarily, but I'm sure I can rig something where it will be easier. > I was using a large quiche dish before, so something a little more > appropriate to the spirit of the teapot would be the next step I > think...  Thanks again.> > Melinda |
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> Gongfu tea style has moved out of its humble origins and evolved into a
> flowery art form which is so enticing to the westerners, are you one of > them? I do not think gong fu in America "evolved" into anything flowery mostly because tea culture does not exist here. Tea houses here are rare, traditional Chinese teahouses are very few (may be 10-20 in the whole US), probably 90% or so of tea is drunk with ice. Europe, Russia and may be Central Asia are different, but US? I follow a very good Russian tea site and thing I hear about tea clubs in Russia are mind-boggling. They evolved into something decadent and extreme pseudo-sophisticated. Which is normal - how else you are going to charge $200 for a teapot of tea? The whole Bay Area with its hundresds and hundreds of Chinese and Japanese restorants has how many traditional Chionese teahouses that offer gong fu? I know one - Imperial Palace. And the gongfu there is very humble and simple, as a matter of fact one has to ask for wenxiangbei, they do not include them by default. Hey, is there a meaning to your nick "samarkand"? Are you writing to us from Uzbekistan? Sasha. |
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> Gongfu tea style has moved out of its humble origins and evolved into a
> flowery art form which is so enticing to the westerners, are you one of > them? I do not think gong fu in America "evolved" into anything flowery mostly because tea culture does not exist here. Tea houses here are rare, traditional Chinese teahouses are very few (may be 10-20 in the whole US), probably 90% or so of tea is drunk with ice. Europe, Russia and may be Central Asia are different, but US? I follow a very good Russian tea site and thing I hear about tea clubs in Russia are mind-boggling. They evolved into something decadent and extreme pseudo-sophisticated. Which is normal - how else you are going to charge $200 for a teapot of tea? The whole Bay Area with its hundresds and hundreds of Chinese and Japanese restorants has how many traditional Chionese teahouses that offer gong fu? I know one - Imperial Palace. And the gongfu there is very humble and simple, as a matter of fact one has to ask for wenxiangbei, they do not include them by default. Hey, is there a meaning to your nick "samarkand"? Are you writing to us from Uzbekistan? Sasha. |
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I really am not worried about "flowery" but I need something
utilitarian because (to me) one of the main reasons I am doing gong fu (because believe me, when I saw how "precious and cute and oh my collectable!!" those Yixing pots were, I thought twice) is because the smell of an oolong in a heated and humid clay Yixing pot is like nothing I have ever experienced before and it got me hooked. That's really the main motive for me. Thanks for the advice on a teasink though. "samarkand" > wrote in message >... > Hi Melinda, > > One is spoilt with options in what to get for brewing tea. Very often at > the end of the day, one may end up with things that one doesn't need, or > seem unncessary. > > Main question to ask yourself is whether you want to brew a cup of tea, or > just want to doodle with the thought of yourself brewing a cup of tea with > all flowery movements. > > Gongfu tea style has moved out of its humble origins and evolved into a > flowery art form which is so enticing to the westerners, are you one of > them? > > We are so caught up with the flowery art form of gongfu tea style that we > forget sometimes that in the old days, to brew gongfu tea, what one needed > was just a good teapot, a bowl to sit the pot in, and small half golfball > size teacups. The term 'gongfu' isn't what one sees from old Bruce Lee > flicks, but rather, the ability to handle very hot water (washing the cups > in the bowl, and lifting the pot from the hot water which it is half > submerged in), and drink the tea piping hot and quickly like an espresso. > The other part of 'gongfu' indicates the 'length of time' one has to idle > away while enjoying tea. > > If you find using a bowl a hassle, and buying a chapan pricey, pop into one > of the cook's store or asian grocery and hunt for a steel steaming tray > which has a rack punctured with draining holes, and which sits perfectly on > the tray. > > > "Melinda" > wrote in message > m... > > Many thanks for everyone's input. I liked the idea of finding a large > > "Asian" style bowl at my local grocer and may go that route, but I > > also like funalliance.com and at some point I may pick up something > > from them. Pouring water over the pot in a bowl or container is a > > little messy since the teapot is sitting in the water then, at least > > temporarily, but I'm sure I can rig something where it will be easier. > > I was using a large quiche dish before, so something a little more > > appropriate to the spirit of the teapot would be the next step I > > think... Thanks again.> > > > Melinda |
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I really am not worried about "flowery" but I need something
utilitarian because (to me) one of the main reasons I am doing gong fu (because believe me, when I saw how "precious and cute and oh my collectable!!" those Yixing pots were, I thought twice) is because the smell of an oolong in a heated and humid clay Yixing pot is like nothing I have ever experienced before and it got me hooked. That's really the main motive for me. Thanks for the advice on a teasink though. "samarkand" > wrote in message >... > Hi Melinda, > > One is spoilt with options in what to get for brewing tea. Very often at > the end of the day, one may end up with things that one doesn't need, or > seem unncessary. > > Main question to ask yourself is whether you want to brew a cup of tea, or > just want to doodle with the thought of yourself brewing a cup of tea with > all flowery movements. > > Gongfu tea style has moved out of its humble origins and evolved into a > flowery art form which is so enticing to the westerners, are you one of > them? > > We are so caught up with the flowery art form of gongfu tea style that we > forget sometimes that in the old days, to brew gongfu tea, what one needed > was just a good teapot, a bowl to sit the pot in, and small half golfball > size teacups. The term 'gongfu' isn't what one sees from old Bruce Lee > flicks, but rather, the ability to handle very hot water (washing the cups > in the bowl, and lifting the pot from the hot water which it is half > submerged in), and drink the tea piping hot and quickly like an espresso. > The other part of 'gongfu' indicates the 'length of time' one has to idle > away while enjoying tea. > > If you find using a bowl a hassle, and buying a chapan pricey, pop into one > of the cook's store or asian grocery and hunt for a steel steaming tray > which has a rack punctured with draining holes, and which sits perfectly on > the tray. > > > "Melinda" > wrote in message > m... > > Many thanks for everyone's input. I liked the idea of finding a large > > "Asian" style bowl at my local grocer and may go that route, but I > > also like funalliance.com and at some point I may pick up something > > from them. Pouring water over the pot in a bowl or container is a > > little messy since the teapot is sitting in the water then, at least > > temporarily, but I'm sure I can rig something where it will be easier. > > I was using a large quiche dish before, so something a little more > > appropriate to the spirit of the teapot would be the next step I > > think... Thanks again.> > > > Melinda |
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On Tue, 21 Sep 2004 10:55:51 GMT, Michael Plant >
cast caution to the wind and posted: >Is it OK to move from Blind Willie Johnson to John Cage while drinking Meng >Hai Pu-erh? Wow, from Texas Gospel Blues to Sonatas, you didn't strip any gears did you? Listening to "Fathers and Sons" (awesome blues) while drinking Certified Wild Ancient Tree Puer. Mike Petro http://www.pu-erh.net remove the "filter" in my email address to reply |
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On Tue, 21 Sep 2004 10:55:51 GMT, Michael Plant >
cast caution to the wind and posted: >Is it OK to move from Blind Willie Johnson to John Cage while drinking Meng >Hai Pu-erh? Wow, from Texas Gospel Blues to Sonatas, you didn't strip any gears did you? Listening to "Fathers and Sons" (awesome blues) while drinking Certified Wild Ancient Tree Puer. Mike Petro http://www.pu-erh.net remove the "filter" in my email address to reply |
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On Tue, 21 Sep 2004 10:55:51 GMT, Michael Plant >
cast caution to the wind and posted: >Is it OK to move from Blind Willie Johnson to John Cage while drinking Meng >Hai Pu-erh? Wow, from Texas Gospel Blues to Sonatas, you didn't strip any gears did you? Listening to "Fathers and Sons" (awesome blues) while drinking Certified Wild Ancient Tree Puer. Mike Petro http://www.pu-erh.net remove the "filter" in my email address to reply |
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Mike Petro > wrote:
> Listening to "Fathers and Sons" (awesome blues) while drinking > Certified Wild Ancient Tree Puer. The blues are definitely tea music: Bo-Weavil Blues (Ma Rainey) "I don't want no man to put no sugar in my tea I don't want no man to put no sugar in my tea Some of them's so evil, I'm afraid they might poison me" Or, if you prefer: Poverty (Bobby "Blue" Bland) "My pay goes down and my tax goes up I drink my tea from a broken cup Between my woman and Uncle Sam, I can't figure out just what I am" Just call me, "Deaf melon Rick". |
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Mike Petro > wrote:
> Listening to "Fathers and Sons" (awesome blues) while drinking > Certified Wild Ancient Tree Puer. The blues are definitely tea music: Bo-Weavil Blues (Ma Rainey) "I don't want no man to put no sugar in my tea I don't want no man to put no sugar in my tea Some of them's so evil, I'm afraid they might poison me" Or, if you prefer: Poverty (Bobby "Blue" Bland) "My pay goes down and my tax goes up I drink my tea from a broken cup Between my woman and Uncle Sam, I can't figure out just what I am" Just call me, "Deaf melon Rick". |
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