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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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Teas I am currently drinking
Evening,
I thought that it would be fitting for me to start off my first conversation into this tea connoisseur discussion with a list of teas that I am currently drinking, in the hopes that people might be able to provide me with information on labels and what not. TEAS CURRENTLY IN MY TEA CHEST Republic of Tea's Moroccan Mint - served clear or with a little sugar After trying Twinings Gunpowder Green Tea, I decided to seek out this blend after spotting it out in the store. Growing up on iced Bigalow's Plantation Mint as a child, I gave this can a try a few months ago and I absolutely loved it. While the brand is a bit trendy for my tastes, they do make a fine cup of Moroccan Mint in the traditional style. I have heard that Taylors of Harrogate makes a Moroccan Mint blend, though it does not contain the gunpowder necessary to make it a traditional mint tea of the African regions. I have therefore designated it as a tisane. A bit of a change from the Genmaicha that I have in sushi restaurants, I find it is starting to open up the world of green tea for me. Republic of Tea's Lapsang Souchong - served sometimes clear or with a little milk I must admit I am conflicted after being introduced to the bagged Twinings blend. Lapsang Souchong is often considered my choice tea. Each sip of good tasting Lapsang transports me to Boy Scout campfires, and Christmas midnight masses with thuribles spewing incense. Another "okay" blend, but certainly better than the Taylors of Harrogate version, which left me with a migraine and bereft of the smoky aroma, instead receiving something similar to wet cardboard. While I can definately taste the burn, the aftertaste leaves me with cloves. I drink this normally in the evenings or in the afternoons, the latter with cucumber sandwiches. Twinings Earl Grey (in bags) - Served with a little sugar I am slowly beginning to move away from bagged tea to loose. However, I don't know what it is, but for some reason this tea has a "soapy" flavor to me. After constantly washing out my pot before using thinking I was mixing dishwater with my E.G., I had to throw this in the trash. Perhaps I should switch to a different brands or a loose tea? Conclusion Searching for my choice blend is a little like trying to find the Holy Grail, a difficult process. Suggestions on brands, blends, or anything else? |
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You seem to feel comfortable with one particular brand. Why don't you
go to their website and see what other offerings they have? You might want to look for some "plain" teas not mixed with other things, and without milk or sweetener. Toci |
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in my opinion, good quality loose teas offer so much more than bag
teas. I suggest checking out your local tea store. If your an earl grey fan, these ususally offer some good blends. Online vendors can also be a good place to by, though I like being able to directly see and smell the tea I'm buying. I think either of these options offer similar or better quality than store brands, and almost always at a lower price, even for very high quality teas. Judging by what you seem to like thus far, you might want to dry an oolong like Ti Guan Yin, which I would most certainly drink without anything added. Ask your local purveyor for brewing instructions. I personally prefer a gaiwan of yixing tea pot for brewing good tea, but these methods are overinvolved for some people. In the end, there are so many tea varieties of varying quality that you could make it a serious hobby of exploring them, as I have. I wish you the best of luck with your quest. Nico |
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"Mike Fulton" > writes:
> [...] > > TEAS CURRENTLY IN MY TEA CHEST > > Republic of Tea's Moroccan Mint - served clear or with a little sugar I'm guessing that if you live in the Northern Hemisphere it isn't hard for you to find fresh mint these days. That granted, I think you could have a much more vivid Moroccan mint tea experience by combining some plain leaf (or Gunpowder) green tea - it almost doesn't matter which one - with a sprig of fresh mint. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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On 24 Jun 2005 11:41:58 -0400
Lewis Perin > wrote: > "Mike Fulton" > writes: > > > [...] > > > > TEAS CURRENTLY IN MY TEA CHEST > > > > Republic of Tea's Moroccan Mint - served clear or with a little sugar > > I'm guessing that if you live in the Northern Hemisphere it isn't hard > for you to find fresh mint these days. That granted, I think you > could have a much more vivid Moroccan mint tea experience by combining > some plain leaf (or Gunpowder) green tea - it almost doesn't matter > which one - with a sprig of fresh mint. Even more so in the mountain west, where it's been extremely wet this year. My parents yard is being taken over by mint. As soon as i see two dry days in a row I'm going to go harvest a bunch of it and hang it up to dry. |
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Eric Jorgensen > writes:
> On 24 Jun 2005 11:41:58 -0400 > Lewis Perin > wrote: > > > "Mike Fulton" > writes: > > > > > [...] > > > > > > TEAS CURRENTLY IN MY TEA CHEST > > > > > > Republic of Tea's Moroccan Mint - served clear or with a little sugar > > > > I'm guessing that if you live in the Northern Hemisphere it isn't hard > > for you to find fresh mint these days. That granted, I think you > > could have a much more vivid Moroccan mint tea experience by combining > > some plain leaf (or Gunpowder) green tea - it almost doesn't matter > > which one - with a sprig of fresh mint. > > Even more so in the mountain west, where it's been extremely wet this > year. My parents yard is being taken over by mint. As soon as i see two dry > days in a row I'm going to go harvest a bunch of it and hang it up to dry. OK, but *please* use some of it fresh! /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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My difficulty is just trying to find a good Lapsang Souchong. Not one
that tastes like cardboard, but a true Lapsang which will flare my nostrils with smoke. |
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I will try that. I have some peppermint here in my garden, and I have
an extra tin of Twinings Gunpowder in the pantry. I'll give it a gander. |
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On 24 Jun 2005 14:00:09 -0400
Lewis Perin > wrote: > Eric Jorgensen > writes: > > > Even more so in the mountain west, where it's been extremely wet this > > year. My parents yard is being taken over by mint. As soon as i see two > > dry days in a row I'm going to go harvest a bunch of it and hang it up > > to dry. > > OK, but *please* use some of it fresh! I find it doesn't steep as well when it's fresh, unless it's shredded or macerated. I also find that 3-year-old dried back-yard peppermint is still plenty strong, but that's just me. Some finely sliced hairs of fresh mint tossed with sliced strawberries and sugar has a thoroughly unique flavor, though. It's one of those things that you can't describe. It's like trying to explain what fresh pineapple tastes like to someone who's never had it. |
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Well, neither Earl Grey nor Lapsang Souchong is my cup of tea.
However, I do like and trust Upton Tea, and they have half a dozen of each. You can buy one dollar samples to compare them, and read reviews by people who have bought them. Toci |
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Have you tried Hu-Kwa? It's an excellent lapsang, available he http://www.marktwendell.com/ (no affiliation, bla bla bla...) |
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No, but I might actually take a look at it. I have heard good things
about it, as well as bad (from those who swear up and down on Upton's). I like Republic of Tea's Lapsang Souchong better than Taylors (which tastes like wet cardboard and gave me a migraine to boot). I wish there were some good vendors here in Houston, though. |
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In article . com>,
"Mike Fulton" > wrote: > No, but I might actually take a look at it. I have heard good things > about it, as well as bad (from those who swear up and down on Upton's). > I like Republic of Tea's Lapsang Souchong better than Taylors (which > tastes like wet cardboard and gave me a migraine to boot). I wish there > were some good vendors here in Houston, though. i love hu-kwa - it has the weight of history behind it, which appeals to me, and it's a great cup of tea on a wintery day. terrific aroma. some people just don't like lapsang. |
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Mike Fulton > wrote:
>My difficulty is just trying to find a good Lapsang Souchong. Not one >that tastes like cardboard, but a true Lapsang which will flare my >nostrils with smoke. The absolute best I have had is Harrod's _Tarry Souchong_, but I don't think it's available in the US. Surprisingly good is the Lapsang Souchong from First Colony Coffee and Tea in Norfolk. Colonial Williamsburg resells it at a somewhat inflated price, but it has a good smoky flavour that still lets the tea taste through. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
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I have to say that I am adversed to Earl Grey at this point. I have
tried both Bigelow's and Tazo's Earl Grey, and these two tend to pack much more bergamot than Twinings. I have not yet tried RoT's Earl Greyer, but something tells me I might as well drink a bottle of Aqua Velva instead. I cannot resign myself to being a fan of this particular blend because of its perfume-like aroma. With every sip I feel like I am guzzling Eau de Cologne. I am a college student, and with that said I am attached to all the qualities therein. So I am looking for both quality and affordability. I guess I tend to like the dark, mellow tones. Not so much tannic taste, but some kind of substance I cannot quite put my finger on. With that in mind, if I like L.S., I presume I should try an Assam or a Darjeeling, eh? Maybe Prince of Wales? Also, I hear that weather and climate can manipulate the palate. Living in Texas Hill Country, I am subject to hot, humid summers, chilly winters, and temperate autumns and springs. |
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"Eric Jorgensen" > wrote in message (about mint) > I find it doesn't steep as well when it's fresh, unless it's shredded or > macerated. The taste is different when it's dried. Infused dry mint tastes like mint tisane, infused fresh mint + green tea + lots of sugar tastes like mint tea. I roughly cut and pound it before putting it in the pot. Well you're free to prefer the tisane. BTW, I'm finishing my mint tonight. I'm going away for a week and the rainy season is so dry this year that my balcony's herb garden will probably dry up in my absence. Kuri |
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"Mike Fulton" > wrote in message > I will try that. I have some peppermint here in my garden, For Morrocan mint tea, grow *nana* mint, and if you can't get some spear mint. Kuri |
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On Sat, 25 Jun 2005 20:50:07 +0900
"kuri" > wrote: > > "Mike Fulton" > wrote in message > > > I will try that. I have some peppermint here in my garden, > > For Morrocan mint tea, grow *nana* mint, and if you can't get some spear > mint. fwiw, most home-grown and wild peppermint doesn't have anywhere near the potency of the commercially grown stuff. I hear that a walk through the peppermint storage room at the Celestial Seasonings factory will clear your sinuses. |
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"Eric Jorgensen" > wrote in message > > For Morrocan mint tea, grow *nana* mint, and if you can't, get some spear > > mint. I meant that the North-African drink was "not pepper-mint" but another sort of mint. For me the difference of taste between the different mints is huge, much bigger than that of the green teas added to it. > fwiw, most home-grown and wild peppermint doesn't have anywhere near the > potency of the commercially grown stuff. Not for a gardener at my level : I buy the pot of mint already (commercially) grown. I don't know well what makes the differences of potency, there is the same phenomenon for *hot/mild* peppers, I guess the quality of ground and amount of sun matter a lot. You can compensate by using more leaves. Kuri |
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Ok, I know I posted this before with limited replies, but could someone
please tell me WTF lapsang souchong is? More precisely, what is the translation or the pinyin of the tea in Mandarian; not a transliteration. What class does it belong to? Reds....wulongs? |
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"Mydnight" > writes:
> Ok, I know I posted this before with limited replies, but could someone > please tell me WTF lapsang souchong is? More precisely, what is the > translation or the pinyin of the tea in Mandarian; not a > transliteration. Zheng Shan Xiao Zhong > What class does it belong to? Reds....wulongs? Reds, pine-smoked division /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
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"Mike Fulton" > wrote in news:1119674461.091030.233380
@z14g2000cwz.googlegroups.com: > I guess I tend to like the dark, mellow tones. Not so much tannic > taste, but some kind of substance I cannot quite put my finger on. With > that in mind, if I like L.S., I presume I should try an Assam or a > Darjeeling, eh? Maybe Prince of Wales? I like Assam a lot. It tends to be malty and strong. Sometimes the flavor gets a bit "uninteresting" and I move to Keemun or to a particular Nilgiri I like (Nonsuch Estate). Those are my `big three' black teas currently. I also like to blend two of the three together, depending upon my mood. Try a Keemun for sure. And give it a few tries. It did not grab me right away, but I absolutely love it now, alone or blended. I'm not sure, based on your comments (dark, mellow, not so much tannic taste) whether you would enjoy Darjeelings or Nilgiris, but who knows? NB: I'm very much a novice at tea. -- fD |
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