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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 find that for me there are three types of sencha's those I like with 1
tsp. per 6oz. cup for around 1:30-2:00 minutes and those I like with 2 tsp. per 6oz. cup for approximately 45 seconds to one minute, and those I just don't like. For me the better, more expensive sencha's usually fall into the 2 tsp, 1 min. catagory. Water usually around 140-160 degrees F. Usually around 150. Blues |
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I find that for me there are three types of sencha's those I like with 1
tsp. per 6oz. cup for around 1:30-2:00 minutes and those I like with 2 tsp. per 6oz. cup for approximately 45 seconds to one minute, and those I just don't like. For me the better, more expensive sencha's usually fall into the 2 tsp, 1 min. catagory. Water usually around 140-160 degrees F. Usually around 150. Blues |
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I find that for me there are three types of sencha's those I like with 1
tsp. per 6oz. cup for around 1:30-2:00 minutes and those I like with 2 tsp. per 6oz. cup for approximately 45 seconds to one minute, and those I just don't like. For me the better, more expensive sencha's usually fall into the 2 tsp, 1 min. catagory. Water usually around 140-160 degrees F. Usually around 150. Blues |
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I am glad you were able to get your diabetic father to try green tea.
I wish i could get mine to. Green tea is definitely the national drink of Japan and for many years was not exactly thought of as something you go out and pay money for, but was always around. It is a very healthy beverage because of it's lack of sugar and simplicity. How perfect, a leaf and boiling water. Here in Japan Sencha makes up about 80% of the green tea that Japanese people consume. Every region has their own famous teas. It is better to think of each as a regional specialty, with the flavor of the very soil in each cup, like Idaho potatoes or Wisconsin cheese have regional flavor. It is said in Japanese that Sayama tea (from Saitama prefecture, just north of Tokyo) has the best flavor, Uji tea (from southern Kyoto) has the best color, and Shizuoka tea has the best fragrance. Shizuoka (south west of Mt. Fuji and Tokyo) is by far the largest tea producing region in Japan. There are many other famous area from southern Kyushu all the way to Tohoku. Each has their own characteristics. The tricky part is every region has its own characteristics. On top of that, every region has several kinds of tea, for example, Kyoto is famous for Uji tea (tea from the Uji region). These leaves are made into sencha, bancha, matcha, etc. The list goes on, although those are probably the 3 most popular kyoto Uji-cha varieties. Each is to be made with a different type of pot and under different steeping times, etc. It's best to buy a book, but most are not in English I would guess. Maybe I should translate one or two. That might be fun, actually, and enlightening for me. The health benefits go without saying, no medical study required to know that Japanese people have basically breathed tea for several hundred years and that they have had some of the longest lifespans of all humans. Drinking tea from an appropriate cup makes the experience that much more fun and probably makes it taste better (some psychosematic sort of thing). Enough rambling. If you ever get the chance come here and check out the tea. It's everywhere. Rufus T. Firefly |
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I am glad you were able to get your diabetic father to try green tea.
I wish i could get mine to. Green tea is definitely the national drink of Japan and for many years was not exactly thought of as something you go out and pay money for, but was always around. It is a very healthy beverage because of it's lack of sugar and simplicity. How perfect, a leaf and boiling water. Here in Japan Sencha makes up about 80% of the green tea that Japanese people consume. Every region has their own famous teas. It is better to think of each as a regional specialty, with the flavor of the very soil in each cup, like Idaho potatoes or Wisconsin cheese have regional flavor. It is said in Japanese that Sayama tea (from Saitama prefecture, just north of Tokyo) has the best flavor, Uji tea (from southern Kyoto) has the best color, and Shizuoka tea has the best fragrance. Shizuoka (south west of Mt. Fuji and Tokyo) is by far the largest tea producing region in Japan. There are many other famous area from southern Kyushu all the way to Tohoku. Each has their own characteristics. The tricky part is every region has its own characteristics. On top of that, every region has several kinds of tea, for example, Kyoto is famous for Uji tea (tea from the Uji region). These leaves are made into sencha, bancha, matcha, etc. The list goes on, although those are probably the 3 most popular kyoto Uji-cha varieties. Each is to be made with a different type of pot and under different steeping times, etc. It's best to buy a book, but most are not in English I would guess. Maybe I should translate one or two. That might be fun, actually, and enlightening for me. The health benefits go without saying, no medical study required to know that Japanese people have basically breathed tea for several hundred years and that they have had some of the longest lifespans of all humans. Drinking tea from an appropriate cup makes the experience that much more fun and probably makes it taste better (some psychosematic sort of thing). Enough rambling. If you ever get the chance come here and check out the tea. It's everywhere. Rufus T. Firefly |
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