I have about a kilo of old TYG that tastes too old to drink now. You
guys have any novel ideas with what I can do with this tea besides just
chuck it; it seems like too big of a loss to just toss it out.

The quality of Mercy is not strained.

Would it work as a basis for a chai- add cloves, cinnamon, black
pepper? toci

Or lemonade. Have you tried making sun tea of it- that process is
sometimes more forgiving than regular brewing. Toci

"toci" > wrote in message
oups.com...
> Have you tried making sun tea of it- that process is
> sometimes more forgiving than regular brewing. Toci

But, sun tea has the potential of being hazardous to one's health quite
unlike regular brewing.

From http://www.ext.colostate.edu/PUBS/co...cc960502.html:

"Sun tea is not recommended. The practice of making `sun tea' by steeping
the bags in a container of water in the sun may be a higher risk than
brewing tea at high temperatures because it provides an environment where
bacteria are more likely to survive and multiply."

From http://www.seminolecountyfl.gov/lls/...articleID=157:

"Using the natural rays of the sun to make tea is fun and popular in the
summer. However, using such a method to make tea is highly discouraged. Sun
tea is the perfect medium for bacteria to grow."



--
~~Bluesea~~
Spam is great in musubi but not in email.
Please take out the trash before sending a direct reply.

Actually, I've always, almost always, made my "sun tea" deep in the
darkness or the refrigerator. It works, but I've always used cheap
tea. How did you happen to accumulate a kilo of any kind of tea?
Toci

4/24/05


> I have about a kilo of old TYG that tastes too old to drink now. You
> guys have any novel ideas with what I can do with this tea besides just
> chuck it; it seems like too big of a loss to just toss it out.
>


Mydnight,

Roast it. Take some and roast it gently, take some more and roast the hell
out of it. Use a wok, jus t make sure the tea is constantly moving during
the process. Works. Might not bring it back to its knock-your-socks-off
freshness, but improvement is nearly guaranteed.

Michael

Mydnight > wrote:
>I have about a kilo of old TYG that tastes too old to drink now. You
>guys have any novel ideas with what I can do with this tea besides just
>chuck it; it seems like too big of a loss to just toss it out.

Make tea smoked duck.
Mmmm.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Michael is right - gentle roasting brings many a WuLong fully back. If it
was not roasted right the first time, or if it was more on a green side,
this time it may even be better!
How old it is anyway? And I am right thinking that it is TGY, not TYG?

Sasha.

"Michael Plant" > wrote in message
...
> 4/24/05
>
>
>> I have about a kilo of old TYG that tastes too old to drink now. You
>> guys have any novel ideas with what I can do with this tea besides just
>> chuck it; it seems like too big of a loss to just toss it out.
>>
>
>
> Mydnight,
>
> Roast it. Take some and roast it gently, take some more and roast the hell
> out of it. Use a wok, jus t make sure the tea is constantly moving during
> the process. Works. Might not bring it back to its knock-your-socks-off
> freshness, but improvement is nearly guaranteed.
>
> Michael
>

"toci" > wrote in message
oups.com...
>
> How did you happen to accumulate a kilo of any kind of tea?

I didn't. That was in Mydnight's OP.


--
~~Bluesea~~
Spam is great in musubi but not in email.
Please take out the trash before sending a direct reply.

yes, it was TYG. heh.

yes, it was TYG. heh.

erm. TGY!

erm. TGY!

Right. Sorry. Toci

Right. Sorry. Toci

Easy.

Being in China and having it widely known that I am a lover of tea. It
automatically invites gifts of tea when someone visits to see the
famous foreigner that can do gongfu cha well. heh.