Last night, as I was laying in bed trying to get to sleep, I realized
something. My friends and colleagues thing me somewhat of a tea
gourmet - or even a tea snob. But I don't think that's accurate.

I make almost all of my tea in either a single pot with an infuser or
in my Tea-one (A tall pitcher and top's got a filter basket. Push a
button and the tea drains out after steeping.) I never use two pots,
and I don't use different pots for different types of tea (although I
have thought about it).

I don't like puerh.

I don't measure out my tea by weight. I merely eyeball what I think is
the right amount on a teaspoon. And then I drink it out of a mug.

I don't like puerh.

I keep my teas stored in a drawer, in airtight plastic bottles because
its convenient. I know there are better methods, but I don't have the
gumption to switch. (At least I keep them "air tight" and "dark".)

I don't like puerh.

While I appreciate the intricacies of gungfu, I have no desire to
actually do it myself. Sure, it's a good cup of tea, but I don't think
its worth the effort. And for me to do it for the sake of doing it
would be pretentious. (I'm not saying that doing gungfu is
pretentious. I'm saying that it would be "for me" - it's a personal
thing.)

I don't like puerh.

I do appreciate good teas, however. And I know what "bad tea" is. I
was at a conference last week that had bagged tea at the snack table.
It wasn't too bad, but I missed my stash of teas at home. At the same
time, I often can't tell the difference between two grades of the same
tea - while I know others who can.

Did I mention that I don't like puerh?

And I have hardly any "tea memorabilia" around, except a few teacups I
bought when I was in Russia. Save for the absence of a coffee pot in
our house, no one would really know from visiting that I drink tea.

All of that has brought me to one rather startling conclusion. I am
not a tea gourmet (a connoisseur of tea). I am, in fact, simply a
gourmand (one who is heartily interested in good tea).

Maybe, one day, I'll move myself up the tea drinkers hierarchy. But in
the mean time, I'm just going to enjoy my tea.

The "gourmet" is dead. Long live the "gourmand"!

--
Derek

Those who profess to favor freedom and yet deprecate agitation, are
men who want crops without plowing the ground. -- Frederick Douglass,
abolitionist, editor and orator (1817-1895)

Hehe, thanks for the morning chuckle.
What kind of puerh did you say you liked?

Mike

Hehe, thanks for the morning chuckle.
What kind of puerh did you say you liked?

Mike

Hehe, thanks for the morning chuckle.
What kind of puerh did you say you liked?

Mike

On 12 Jan 2005 07:50:15 -0800, Mike Petro wrote:

> Hehe, thanks for the morning chuckle.

You're welcome.

> What kind of puerh did you say you liked?

The pink kind.

--
Derek

"Meddle not in the affairs of cats, for they are subtle, and will p!$$
on your cyberdeck." - Jeff Wilder

Puerh has become my late night evening tea. I think the microbes
gobbled the caffeine and expelled it as gas. Since a little goes a
long way I don't use a pot. I put some in a styrofoam cup and add the
boiling water. You can drink it after the decimated leaf particulate
settles to the bottom which seems like only a minute. The first sip
taste like the last sip off the bottom. I think there is a temperature
where it stops infusing. You never get the over steeped heavy taste.
I'm going to use it as my brown bag restaurant tea. It holds up to
multiple infusions and to the waitress and dishwasher the cup seems
like another ashtray. I could have used it New Year's Eve when I
stopped at a gourmet steakhouse per chance. I learned the coded words
'Do you have a reservation' means it's going to be very expensive.
Well worth it in this case but way too much food and needed something
to settle my stomach. It acts better than a glass of seltzer after a
meal to do the same thing. If I was still traveling I would add it to
my road kit and never have to worry about replacing stale tea. Nothing
worse than stale tea and a dull razer on the road. It is now in the
glove compartments of my cars. I can't think of a better humidor than
a car interior. Gas stations usually have a good source of hot water
used to make hot chocolate. You didn't mention it but I'd add I always
boil the water and if I kill the taste I'll be the last one to know.
I'll give an amen to one pot fits all. If you're serving me out of one
of those tiny little gongfu pots please be generous. I had a couple of
other posts lined up but I like this one better. I'll save them latter
for the next round. I've been loosing sleep too. I bet the other guy
sleeps like a baby.

Jim

Derek wrote:
> Last night, as I was laying in bed trying to get to sleep, I realized
> something. My friends and colleagues thing me somewhat of a tea
> gourmet - or even a tea snob. But I don't think that's accurate.
>
> I make almost all of my tea in either a single pot with an infuser or
> in my Tea-one (A tall pitcher and top's got a filter basket. Push a
> button and the tea drains out after steeping.) I never use two pots,
> and I don't use different pots for different types of tea (although I
> have thought about it).
>
> I don't like puerh.
>
> I don't measure out my tea by weight. I merely eyeball what I think
is
> the right amount on a teaspoon. And then I drink it out of a mug.
>
> I don't like puerh.
>
> I keep my teas stored in a drawer, in airtight plastic bottles
because
> its convenient. I know there are better methods, but I don't have the
> gumption to switch. (At least I keep them "air tight" and "dark".)
>
> I don't like puerh.
>
> While I appreciate the intricacies of gungfu, I have no desire to
> actually do it myself. Sure, it's a good cup of tea, but I don't
think
> its worth the effort. And for me to do it for the sake of doing it
> would be pretentious. (I'm not saying that doing gungfu is
> pretentious. I'm saying that it would be "for me" - it's a personal
> thing.)
>
> I don't like puerh.
>
> I do appreciate good teas, however. And I know what "bad tea" is. I
> was at a conference last week that had bagged tea at the snack table.
> It wasn't too bad, but I missed my stash of teas at home. At the same
> time, I often can't tell the difference between two grades of the
same
> tea - while I know others who can.
>
> Did I mention that I don't like puerh?
>
> And I have hardly any "tea memorabilia" around, except a few teacups
I
> bought when I was in Russia. Save for the absence of a coffee pot in
> our house, no one would really know from visiting that I drink tea.
>
> All of that has brought me to one rather startling conclusion. I am
> not a tea gourmet (a connoisseur of tea). I am, in fact, simply a
> gourmand (one who is heartily interested in good tea).
>
> Maybe, one day, I'll move myself up the tea drinkers hierarchy. But
in
> the mean time, I'm just going to enjoy my tea.
>
> The "gourmet" is dead. Long live the "gourmand"!
>
> --
> Derek
>
> Those who profess to favor freedom and yet deprecate agitation, are
> men who want crops without plowing the ground. -- Frederick Douglass,
> abolitionist, editor and orator (1817-1895)

Here we have a fine example of Jim at his very creative best. There
are some descriptions that only Jim could come up with.

(Seriously, that's intended as a compliment, not a jab.)


On 12 Jan 2005 09:43:51 -0800, Space Cowboy wrote:

> Puerh has become my late night evening tea. I think the microbes
> gobbled the caffeine and expelled it as gas. Since a little goes a
> long way I don't use a pot. I put some in a styrofoam cup and add the
> boiling water. You can drink it after the decimated leaf particulate
> settles to the bottom which seems like only a minute. The first sip
> taste like the last sip off the bottom. I think there is a temperature
> where it stops infusing. You never get the over steeped heavy taste.
> I'm going to use it as my brown bag restaurant tea. It holds up to
> multiple infusions and to the waitress and dishwasher the cup seems
> like another ashtray. I could have used it New Year's Eve when I
> stopped at a gourmet steakhouse per chance. I learned the coded words
> 'Do you have a reservation' means it's going to be very expensive.
> Well worth it in this case but way too much food and needed something
> to settle my stomach. It acts better than a glass of seltzer after a
> meal to do the same thing. If I was still traveling I would add it to
> my road kit and never have to worry about replacing stale tea. Nothing
> worse than stale tea and a dull razer on the road. It is now in the
> glove compartments of my cars. I can't think of a better humidor than
> a car interior. Gas stations usually have a good source of hot water
> used to make hot chocolate. You didn't mention it but I'd add I always
> boil the water and if I kill the taste I'll be the last one to know.
> I'll give an amen to one pot fits all. If you're serving me out of one
> of those tiny little gongfu pots please be generous. I had a couple of
> other posts lined up but I like this one better. I'll save them latter
> for the next round. I've been loosing sleep too. I bet the other guy
> sleeps like a baby.

--
Derek

If you want to get to the top, prepare to kiss a lot of the bottom.

>I make almost all of my tea in either a single pot with an infuser or
>in my Tea-one (A tall pitcher and top's got a filter basket. Push a
>button and the tea drains out after steeping.) I never use two pots,
>and I don't use different pots for different types of tea (although I
>have thought about it).

I have one of those. It works quite excellently, but recently mine's
been messing up the leaves after the 2nd infusion. It sorta gives the
tea a 'Se' (acidic...spoiled taste) taste to it...how do you clean
yours? I think my tap water has messed up the infuser part of it. I
would only rinse it out with hot tap water.

>
>I don't like puerh.
>
>I don't measure out my tea by weight. I merely eyeball what I think is
>the right amount on a teaspoon. And then I drink it out of a mug.

It's the only way to do it, I think. Do you guys here actually use
measuring devices to quantify your tea when preparing? I use the
wooden spoon in my gongfu set.


>While I appreciate the intricacies of gungfu, I have no desire to
>actually do it myself. Sure, it's a good cup of tea, but I don't think
>its worth the effort. And for me to do it for the sake of doing it
>would be pretentious. (I'm not saying that doing gungfu is
>pretentious. I'm saying that it would be "for me" - it's a personal
>thing.)

It's not as much for oneself, I think. I do gongfu cha when I have
guests or others over that appreciate finer teas. I mean, I can see
someone sitting around with a small pot and doing that alone, but I
prefer to use a gaiwan anyway, and that's way to labor intensive for
one person to enjoy.

>
>I don't like puerh.
>
>I do appreciate good teas, however. And I know what "bad tea" is. I
>was at a conference last week that had bagged tea at the snack table.
>It wasn't too bad, but I missed my stash of teas at home. At the same
>time, I often can't tell the difference between two grades of the same
>tea - while I know others who can.

Few can in my opinion. More claim to be able to. heh.


>The "gourmet" is dead. Long live the "gourmand"!


I guess we're all here for the love of tea; pretention level dictates
which title they fall under, I suppose.


heh.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

>I make almost all of my tea in either a single pot with an infuser or
>in my Tea-one (A tall pitcher and top's got a filter basket. Push a
>button and the tea drains out after steeping.) I never use two pots,
>and I don't use different pots for different types of tea (although I
>have thought about it).

I have one of those. It works quite excellently, but recently mine's
been messing up the leaves after the 2nd infusion. It sorta gives the
tea a 'Se' (acidic...spoiled taste) taste to it...how do you clean
yours? I think my tap water has messed up the infuser part of it. I
would only rinse it out with hot tap water.

>
>I don't like puerh.
>
>I don't measure out my tea by weight. I merely eyeball what I think is
>the right amount on a teaspoon. And then I drink it out of a mug.

It's the only way to do it, I think. Do you guys here actually use
measuring devices to quantify your tea when preparing? I use the
wooden spoon in my gongfu set.


>While I appreciate the intricacies of gungfu, I have no desire to
>actually do it myself. Sure, it's a good cup of tea, but I don't think
>its worth the effort. And for me to do it for the sake of doing it
>would be pretentious. (I'm not saying that doing gungfu is
>pretentious. I'm saying that it would be "for me" - it's a personal
>thing.)

It's not as much for oneself, I think. I do gongfu cha when I have
guests or others over that appreciate finer teas. I mean, I can see
someone sitting around with a small pot and doing that alone, but I
prefer to use a gaiwan anyway, and that's way to labor intensive for
one person to enjoy.

>
>I don't like puerh.
>
>I do appreciate good teas, however. And I know what "bad tea" is. I
>was at a conference last week that had bagged tea at the snack table.
>It wasn't too bad, but I missed my stash of teas at home. At the same
>time, I often can't tell the difference between two grades of the same
>tea - while I know others who can.

Few can in my opinion. More claim to be able to. heh.


>The "gourmet" is dead. Long live the "gourmand"!


I guess we're all here for the love of tea; pretention level dictates
which title they fall under, I suppose.


heh.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

On Wed, 12 Jan 2005 20:17:35 GMT, Mydnight wrote:

>>I make almost all of my tea in either a single pot with an infuser or
>>in my Tea-one (A tall pitcher and top's got a filter basket. Push a
>>button and the tea drains out after steeping.) I never use two pots,
>>and I don't use different pots for different types of tea (although I
>>have thought about it).
>
> I have one of those. It works quite excellently, but recently mine's
> been messing up the leaves after the 2nd infusion. It sorta gives the
> tea a 'Se' (acidic...spoiled taste) taste to it...how do you clean
> yours? I think my tap water has messed up the infuser part of it. I
> would only rinse it out with hot tap water.

I've never had problems with repeated steeping.

Then again, I filter our water at the tap. I find that it has an
unpleasant "processed" flavor otherwise.

I have found, however, that after a while, the "patina" inside the
unit spoils the taste a bit. The best cleanser I've found is powdered
dishwasher detergent in the dishwasher. Unfortunately, my wife has
started buying the "pressed cake" version of the detergent, and it
doesn't clean as well. But the powdered stuff (Cascade, I think) did
wonders.

I also find that baking soda and a used toothbrush do a lot to clean
off the "gunk" on the inside, and that this greatly improves the
flavor. I'm still looking for a good way to clean the infuser by hand,
though. Its wire mesh is really starting to look nasty.

My original unit was screwed together, so I could remove the mesh and
clean the "clapper ball." Our newer Tea-One is all fused together.
--
Derek

Every dark cloud has a silver lining, but lighting kills hundreds of
people each year who are trying to find it.

Mydnight > writes:

> >[...]
> >I don't measure out my tea by weight. I merely eyeball what I think is
> >the right amount on a teaspoon. And then I drink it out of a mug.
>
> It's the only way to do it, I think. Do you guys here actually use
> measuring devices to quantify your tea when preparing? I use the
> wooden spoon in my gongfu set.

More often than not, I use a scale. I drink teas that vary widely in
density, as I think most readers of this newsgroup do, so this is the
way I find easy to know "how much" leaf gets brewed.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

>
>More often than not, I use a scale. I drink teas that vary widely in
>density, as I think most readers of this newsgroup do, so this is the
>way I find easy to know "how much" leaf gets brewed.

I'm just doing it this way to 'further my training,' as my friend a
feng says. he says to be a tea master in china, he's not but is on
his way, you must know amounts without any measuring device other than
the wooden spoon.

immma gonna be a master one day. heh.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

>
>More often than not, I use a scale. I drink teas that vary widely in
>density, as I think most readers of this newsgroup do, so this is the
>way I find easy to know "how much" leaf gets brewed.

I'm just doing it this way to 'further my training,' as my friend a
feng says. he says to be a tea master in china, he's not but is on
his way, you must know amounts without any measuring device other than
the wooden spoon.

immma gonna be a master one day. heh.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Mydnight > writes:

> >
> >More often than not, I use a scale. I drink teas that vary widely in
> >density, as I think most readers of this newsgroup do, so this is the
> >way I find easy to know "how much" leaf gets brewed.
>
> I'm just doing it this way to 'further my training,' as my friend a
> feng says. he says to be a tea master in china, he's not but is on
> his way, you must know amounts without any measuring device other than
> the wooden spoon.

I'm just doing it this way because it's easy and I like the results.

> immma gonna be a master one day. heh.

I'm going to be dead one day. Until then, all other things being
equal, I'd like to enjoy life.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Mydnight > writes:

> >
> >More often than not, I use a scale. I drink teas that vary widely in
> >density, as I think most readers of this newsgroup do, so this is the
> >way I find easy to know "how much" leaf gets brewed.
>
> I'm just doing it this way to 'further my training,' as my friend a
> feng says. he says to be a tea master in china, he's not but is on
> his way, you must know amounts without any measuring device other than
> the wooden spoon.

I'm just doing it this way because it's easy and I like the results.

> immma gonna be a master one day. heh.

I'm going to be dead one day. Until then, all other things being
equal, I'd like to enjoy life.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Mydnight > writes:

> >
> >More often than not, I use a scale. I drink teas that vary widely in
> >density, as I think most readers of this newsgroup do, so this is the
> >way I find easy to know "how much" leaf gets brewed.
>
> I'm just doing it this way to 'further my training,' as my friend a
> feng says. he says to be a tea master in china, he's not but is on
> his way, you must know amounts without any measuring device other than
> the wooden spoon.

I'm just doing it this way because it's easy and I like the results.

> immma gonna be a master one day. heh.

I'm going to be dead one day. Until then, all other things being
equal, I'd like to enjoy life.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On Wed, 12 Jan 2005 21:13:21 GMT, Mydnight wrote:

>>
>>I've never had problems with repeated steeping.
>>
>>Then again, I filter our water at the tap. I find that it has an
>>unpleasant "processed" flavor otherwise.
>
> I think my contamination was with the tap water I was only rinsing
> with. I only use spring water to make tea with, especially if it's
> anything wulong related. Tap water doesn't have the mineral content
> to give the wulongs justice....pu'er it can work, but still it
> flattens the taste.

I've never made my tea with mineral water. I might give it a try just
to see what the end product is.

>>I have found, however, that after a while, the "patina" inside the
>>unit spoils the taste a bit. The best cleanser I've found is powdered
>>dishwasher detergent in the dishwasher. Unfortunately, my wife has
>>started buying the "pressed cake" version of the detergent, and it
>>doesn't clean as well. But the powdered stuff (Cascade, I think) did
>>wonders.
>
> hm. good idea. I'm still wondering what's causing the Se taste
> anyway...is it the tap water or are the leaves getting overbrewed.
> you can't get every single drop of water out of it.

Maybe you've got Se rich mineral water.


>>I also find that baking soda and a used toothbrush do a lot to clean
>>off the "gunk" on the inside, and that this greatly improves the
>>flavor. I'm still looking for a good way to clean the infuser by hand,
>>though. Its wire mesh is really starting to look nasty.
>
> my brother tried to do some assam tea using my tea1....he doesn't know
> alot about tea, and thought it would be a good idea. what color do
> you think my infuser basket is now? heh.

Same color as mine, probably.

>>My original unit was screwed together, so I could remove the mesh and
>>clean the "clapper ball." Our newer Tea-One is all fused together.
>
> I have the newer version. Got it from 'tian fu' (tenren in the west).

Piao-I has a travel version I'd love to get ahold of, but I haven't
found any US vendors. I'm tempted to buy a case, take two, and sell
the rest on eBay.

--
Derek

For every winner, there are dozens of losers. Odds are you're one of
them.

how can you not like the pu





"Derek" > wrote in message ...
> Last night, as I was laying in bed trying to get to sleep, I realized
> something. My friends and colleagues thing me somewhat of a tea
> gourmet - or even a tea snob. But I don't think that's accurate.
>
> I make almost all of my tea in either a single pot with an infuser or
> in my Tea-one (A tall pitcher and top's got a filter basket. Push a
> button and the tea drains out after steeping.) I never use two pots,
> and I don't use different pots for different types of tea (although I
> have thought about it).
>
> I don't like puerh.
>
> I don't measure out my tea by weight. I merely eyeball what I think is
> the right amount on a teaspoon. And then I drink it out of a mug.
>
> I don't like puerh.
>
> I keep my teas stored in a drawer, in airtight plastic bottles because
> its convenient. I know there are better methods, but I don't have the
> gumption to switch. (At least I keep them "air tight" and "dark".)
>
> I don't like puerh.
>
> While I appreciate the intricacies of gungfu, I have no desire to
> actually do it myself. Sure, it's a good cup of tea, but I don't think
> its worth the effort. And for me to do it for the sake of doing it
> would be pretentious. (I'm not saying that doing gungfu is
> pretentious. I'm saying that it would be "for me" - it's a personal
> thing.)
>
> I don't like puerh.
>
> I do appreciate good teas, however. And I know what "bad tea" is. I
> was at a conference last week that had bagged tea at the snack table.
> It wasn't too bad, but I missed my stash of teas at home. At the same
> time, I often can't tell the difference between two grades of the same
> tea - while I know others who can.
>
> Did I mention that I don't like puerh?
>
> And I have hardly any "tea memorabilia" around, except a few teacups I
> bought when I was in Russia. Save for the absence of a coffee pot in
> our house, no one would really know from visiting that I drink tea.
>
> All of that has brought me to one rather startling conclusion. I am
> not a tea gourmet (a connoisseur of tea). I am, in fact, simply a
> gourmand (one who is heartily interested in good tea).
>
> Maybe, one day, I'll move myself up the tea drinkers hierarchy. But in
> the mean time, I'm just going to enjoy my tea.
>
> The "gourmet" is dead. Long live the "gourmand"!
>
> --
> Derek
>
> Those who profess to favor freedom and yet deprecate agitation, are
> men who want crops without plowing the ground. -- Frederick Douglass,
> abolitionist, editor and orator (1817-1895)

how can you not like the pu





"Derek" > wrote in message ...
> Last night, as I was laying in bed trying to get to sleep, I realized
> something. My friends and colleagues thing me somewhat of a tea
> gourmet - or even a tea snob. But I don't think that's accurate.
>
> I make almost all of my tea in either a single pot with an infuser or
> in my Tea-one (A tall pitcher and top's got a filter basket. Push a
> button and the tea drains out after steeping.) I never use two pots,
> and I don't use different pots for different types of tea (although I
> have thought about it).
>
> I don't like puerh.
>
> I don't measure out my tea by weight. I merely eyeball what I think is
> the right amount on a teaspoon. And then I drink it out of a mug.
>
> I don't like puerh.
>
> I keep my teas stored in a drawer, in airtight plastic bottles because
> its convenient. I know there are better methods, but I don't have the
> gumption to switch. (At least I keep them "air tight" and "dark".)
>
> I don't like puerh.
>
> While I appreciate the intricacies of gungfu, I have no desire to
> actually do it myself. Sure, it's a good cup of tea, but I don't think
> its worth the effort. And for me to do it for the sake of doing it
> would be pretentious. (I'm not saying that doing gungfu is
> pretentious. I'm saying that it would be "for me" - it's a personal
> thing.)
>
> I don't like puerh.
>
> I do appreciate good teas, however. And I know what "bad tea" is. I
> was at a conference last week that had bagged tea at the snack table.
> It wasn't too bad, but I missed my stash of teas at home. At the same
> time, I often can't tell the difference between two grades of the same
> tea - while I know others who can.
>
> Did I mention that I don't like puerh?
>
> And I have hardly any "tea memorabilia" around, except a few teacups I
> bought when I was in Russia. Save for the absence of a coffee pot in
> our house, no one would really know from visiting that I drink tea.
>
> All of that has brought me to one rather startling conclusion. I am
> not a tea gourmet (a connoisseur of tea). I am, in fact, simply a
> gourmand (one who is heartily interested in good tea).
>
> Maybe, one day, I'll move myself up the tea drinkers hierarchy. But in
> the mean time, I'm just going to enjoy my tea.
>
> The "gourmet" is dead. Long live the "gourmand"!
>
> --
> Derek
>
> Those who profess to favor freedom and yet deprecate agitation, are
> men who want crops without plowing the ground. -- Frederick Douglass,
> abolitionist, editor and orator (1817-1895)

On Wed, 12 Jan 2005 23:20:51 GMT, Falky foo wrote:

> how can you not like the pu

Oh, I am so not going to go through that again...

--
Derek

It hurts to admit when you make mistakes.
But when they're big enough, the pain only lasts a second.

puuuuuuuuu, beloved puuuuuuuuuuuu



"Derek" > wrote in message ...
> On Wed, 12 Jan 2005 23:20:51 GMT, Falky foo wrote:
>
> > how can you not like the pu
>
> Oh, I am so not going to go through that again...
>
> --
> Derek
>
> It hurts to admit when you make mistakes.
> But when they're big enough, the pain only lasts a second.

>I've never made my tea with mineral water. I might give it a try just
>to see what the end product is.

Chances are you've been missing out on a lot. Water quality can have
huge influence on the taste of tea!


>Maybe you've got Se rich mineral water.

I think it's the tap water, all the same. heh.


>
>
>>>I also find that baking soda and a used toothbrush do a lot to clean
>>>off the "gunk" on the inside, and that this greatly improves the
>>>flavor. I'm still looking for a good way to clean the infuser by hand,
>>>though. Its wire mesh is really starting to look nasty.
>>
>> my brother tried to do some assam tea using my tea1....he doesn't know
>> alot about tea, and thought it would be a good idea. what color do
>> you think my infuser basket is now? heh.
>
>Same color as mine, probably.

I think I'm going to toss mine out if it doesn't work out for me after
I get back to China. For some reason, it never failed until I got
back to the US. They are only 10 bucks, anyway.



>Piao-I has a travel version I'd love to get ahold of, but I haven't
>found any US vendors. I'm tempted to buy a case, take two, and sell
>the rest on eBay.


Keep up with me. I'm going to go back to China on the 5th of FEB, and
I know many shops that have them. I'll toss you one.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

On Wed, 12 Jan 2005 23:58:24 GMT, Mydnight wrote:

>>Piao-I has a travel version I'd love to get ahold of, but I haven't
>>found any US vendors. I'm tempted to buy a case, take two, and sell
>>the rest on eBay.
>
>
> Keep up with me. I'm going to go back to China on the 5th of FEB, and
> I know many shops that have them. I'll toss you one.

Sweet Mother McCree! Talk about service!

--
Derek

If a pretty poster and a cute saying are that it takes to motivate
you, you probably have a very easy job.

The kind robots will be doing soon.

On Thu, 13 Jan 2005 00:21:27 GMT, Rebecca Ore
> wrote:

>In article >,
> Mydnight > wrote:
>
>> you must know amounts without any measuring device other than
>> the wooden spoon.
>
>Fingers used to a wooden spoon can figure out the weight of the tea, I
>betcha.


oh ya. totally.

it's rough though.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

On Thu, 13 Jan 2005 00:21:27 GMT, Rebecca Ore
> wrote:

>In article >,
> Mydnight > wrote:
>
>> you must know amounts without any measuring device other than
>> the wooden spoon.
>
>Fingers used to a wooden spoon can figure out the weight of the tea, I
>betcha.


oh ya. totally.

it's rough though.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Lewis Perin wrote:
>
> I'm going to be dead one day. Until then, all other things
> being equal, I'd like to enjoy life.

Then stop consuming decades old puerh. Drink from the cup of
life: Japanese greens!

--crymad

Lewis Perin wrote:
>
> I'm going to be dead one day. Until then, all other things
> being equal, I'd like to enjoy life.

Then stop consuming decades old puerh. Drink from the cup of
life: Japanese greens!

--crymad

So you're tossing and turning in bed wondering if you're gourmet or
gourmand. That is Benny Hillesque. You're also gourmand if you don't
own a scale,thermometer,timer. I'd also throw in filter but I see you
got one. I've got some iron oxide bacteria living in my well system
that would be perfectly at home on a beengcha. If I ever have to drill
a new one I'll use the old casing to make puerh. I'll string together
some compressed tea, lower into casing, cap, wait 20 years. You don't
need a cave only an old well casing.

Jim

Derek wrote:
> Here we have a fine example of Jim at his very creative best. There
> are some descriptions that only Jim could come up with.
>
> (Seriously, that's intended as a compliment, not a jab.)

Locally it is easier for me to get good puerh than a Japanese green.
We have a well established Japanese community with commercial
enterprise. As I stated before you have to be in a store when matcha
arrives because it will unstock that quickly. So my question for those
who should know is there any commercial shelf brand you would recommend
as being much better than average. I might be able to find it here but
I gave up because I was disappointed at what was available
commercially. AFAIK the really good stuff doesn't leave the country.
My local tea shoppe has a limited selection of Japanese tea
bancha,sencha,matcha but I don't think they are benchmarks.

Jim

crymad wrote:
> Lewis Perin wrote:
> >
> > I'm going to be dead one day. Until then, all other things
> > being equal, I'd like to enjoy life.
>
> Then stop consuming decades old puerh. Drink from the cup of
> life: Japanese greens!
>
> --crymad

Locally it is easier for me to get good puerh than a Japanese green.
We have a well established Japanese community with commercial
enterprise. As I stated before you have to be in a store when matcha
arrives because it will unstock that quickly. So my question for those
who should know is there any commercial shelf brand you would recommend
as being much better than average. I might be able to find it here but
I gave up because I was disappointed at what was available
commercially. AFAIK the really good stuff doesn't leave the country.
My local tea shoppe has a limited selection of Japanese tea
bancha,sencha,matcha but I don't think they are benchmarks.

Jim

crymad wrote:
> Lewis Perin wrote:
> >
> > I'm going to be dead one day. Until then, all other things
> > being equal, I'd like to enjoy life.
>
> Then stop consuming decades old puerh. Drink from the cup of
> life: Japanese greens!
>
> --crymad

On 13 Jan 2005 06:37:46 -0800, Space Cowboy wrote:

> So you're tossing and turning in bed wondering if you're gourmet or
> gourmand. That is Benny Hillesque. You're also gourmand if you don't
> own a scale,thermometer,timer. I'd also throw in filter but I see you
> got one. I've got some iron oxide bacteria living in my well system
> that would be perfectly at home on a beengcha. If I ever have to drill
> a new one I'll use the old casing to make puerh. I'll string together
> some compressed tea, lower into casing, cap, wait 20 years. You don't
> need a cave only an old well casing.

Well, I wasn't tossing and turning because I was wondering if I was a
gourmet. I was tossing and turning because I'd snuck in a nap earlier
in the day, and that screwed up my sleep cycle.

I don't own a scale, my thermometer isn't digital, and my timer was
included with the microwave.

--
Derek

The tallest blade of grass is the first to be cut by the lawn mower.

Write us a pu haiku Falky Foo!


Melinda



--
"The country has entered an era in which
questions are not asked, for questions are
daughters of disquiet or arrogance, both
fruits of temptation and the food of sacrilege." Djaout
"Falky foo" > wrote in message
m...
> puuuuuuuuu, beloved puuuuuuuuuuuu
>
>
>
> "Derek" > wrote in message ...
>> On Wed, 12 Jan 2005 23:20:51 GMT, Falky foo wrote:
>>
>> > how can you not like the pu
>>
>> Oh, I am so not going to go through that again...
>>
>> --
>> Derek
>>
>> It hurts to admit when you make mistakes.
>> But when they're big enough, the pain only lasts a second.
>
>

Write us a pu haiku Falky Foo!


Melinda



--
"The country has entered an era in which
questions are not asked, for questions are
daughters of disquiet or arrogance, both
fruits of temptation and the food of sacrilege." Djaout
"Falky foo" > wrote in message
m...
> puuuuuuuuu, beloved puuuuuuuuuuuu
>
>
>
> "Derek" > wrote in message ...
>> On Wed, 12 Jan 2005 23:20:51 GMT, Falky foo wrote:
>>
>> > how can you not like the pu
>>
>> Oh, I am so not going to go through that again...
>>
>> --
>> Derek
>>
>> It hurts to admit when you make mistakes.
>> But when they're big enough, the pain only lasts a second.
>
>

crymad > writes:

> Lewis Perin wrote:
> > I'm going to be dead one day. Until then, all other things
> > being equal, I'd like to enjoy life.
>
> Then stop consuming decades old puerh. Drink from the cup of
> life: Japanese greens!

I do drink Japanese greens. Actually, I drink more young Puerh than
aged these days, if that makes you feel happy.

And speaking of making you feel happy: Thanks so much for recommending
haiga-mai. It's now the favorite rice in our household.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Rebecca Ore > writes:

> In article >,
> Mydnight > wrote:
>
> > you must know amounts without any measuring device other than
> > the wooden spoon.
>
> Fingers used to a wooden spoon can figure out the weight of the tea, I
> betcha.

Hmm, that's interesting. You think those fingers could tell the
difference, say, between two and three grams in the spoon? I wonder
what the spoon weighs.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Rebecca Ore > writes:

> In article >,
> Mydnight > wrote:
>
> > you must know amounts without any measuring device other than
> > the wooden spoon.
>
> Fingers used to a wooden spoon can figure out the weight of the tea, I
> betcha.

Hmm, that's interesting. You think those fingers could tell the
difference, say, between two and three grams in the spoon? I wonder
what the spoon weighs.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

>Hmm, that's interesting. You think those fingers could tell the
>difference, say, between two and three grams in the spoon? I wonder
>what the spoon weighs.
>

yep. that's what the mastership is all about; knowing the ratios
without having to measure. it's sorta like when someone that's been
cooking for 50 years says that the salt in his/her hand is exactly a
tablespoon and when you measure it, it is.


Mydnight

--------------------
thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.

Mydnight > writes:

> >Hmm, that's interesting. You think those fingers could tell the
> >difference, say, between two and three grams in the spoon? I wonder
> >what the spoon weighs.
> >
>
> yep. that's what the mastership is all about; knowing the ratios
> without having to measure. it's sorta like when someone that's been
> cooking for 50 years says that the salt in his/her hand is exactly a
> tablespoon and when you measure it, it is.

Sounds like a skill it would be easy to evaluate. Any tea master out
there volunteer for a blinded test?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Mydnight > writes:

> >Hmm, that's interesting. You think those fingers could tell the
> >difference, say, between two and three grams in the spoon? I wonder
> >what the spoon weighs.
> >
>
> yep. that's what the mastership is all about; knowing the ratios
> without having to measure. it's sorta like when someone that's been
> cooking for 50 years says that the salt in his/her hand is exactly a
> tablespoon and when you measure it, it is.

Sounds like a skill it would be easy to evaluate. Any tea master out
there volunteer for a blinded test?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

With cup clenched in hand
I pour the brownish fluid
Across my hot tongue


That's more disturbing than I intended!

Pu, it's what's for dinner


"Melinda" > wrote in message
...
> Write us a pu haiku Falky Foo!
>
>
> Melinda
>
>
>
> --
> "The country has entered an era in which
> questions are not asked, for questions are
> daughters of disquiet or arrogance, both
> fruits of temptation and the food of sacrilege." Djaout
> "Falky foo" > wrote in message
> m...
> > puuuuuuuuu, beloved puuuuuuuuuuuu
> >
> >
> >
> > "Derek" > wrote in message
...
> >> On Wed, 12 Jan 2005 23:20:51 GMT, Falky foo wrote:
> >>
> >> > how can you not like the pu
> >>
> >> Oh, I am so not going to go through that again...
> >>
> >> --
> >> Derek
> >>
> >> It hurts to admit when you make mistakes.
> >> But when they're big enough, the pain only lasts a second.
> >
> >
>
>