Hi~ my name is Gina.
Have you ever tried "Citron tea"? this is called in Korea "yuja cha".(cha
means tea)
(I live in Korea ^^ ) This tea is my favorite.
Citron has three times more 'vitamin C 'than lemon.
So, Citron tea has effect on a cold and the aftereffects of the night drink.
You can make it to mix honey(or suagr) and sliced citron in the ratio 1:1.
And put it in the jar or bottle and seal up for 15days in the
refrigerator.(but, first one day in the normal temperature)

????? /13/05

> Hi~ my name is Gina.
> Have you ever tried "Citron tea"? this is called in Korea "yuja cha".(cha
> means tea)
> (I live in Korea ^^ ) This tea is my favorite.
> Citron has three times more 'vitamin C 'than lemon.
> So, Citron tea has effect on a cold and the aftereffects of the night drink.
> You can make it to mix honey(or suagr) and sliced citron in the ratio 1:1.
> And put it in the jar or bottle and seal up for 15days in the
> refrigerator.(but, first one day in the normal temperature)
>
>


Gina, did you know that mice and other rodents synthesize vitamin C, and so
do not need to take it from external sources? So, for us, while your plug
is interesting, it is not really necessary. (I speak only for myself, of
course; this kind of wise-ass comment does *not* typify our group.

Hope this helps.
Michael

Funny how including rats as a vitamin C source never really took off in
British Navy. Could have eliminated scurvy and improved protein intake
together with one sweep.

Sasha.


"Michael Plant" > wrote in message
...
> ????? /13/05
>
>> Hi~ my name is Gina.
>> Have you ever tried "Citron tea"? this is called in Korea "yuja cha".(cha
>> means tea)
>> (I live in Korea ^^ ) This tea is my favorite.
>> Citron has three times more 'vitamin C 'than lemon.
>> So, Citron tea has effect on a cold and the aftereffects of the night
>> drink.
>> You can make it to mix honey(or suagr) and sliced citron in the ratio
>> 1:1.
>> And put it in the jar or bottle and seal up for 15days in the
>> refrigerator.(but, first one day in the normal temperature)
>>
>>
>
>
> Gina, did you know that mice and other rodents synthesize vitamin C, and
> so
> do not need to take it from external sources? So, for us, while your plug
> is interesting, it is not really necessary. (I speak only for myself, of
> course; this kind of wise-ass comment does *not* typify our group.
>
> Hope this helps.
> Michael
>

Alex digy.net11/14/05


> Funny how including rats as a vitamin C source never really took off in
> British Navy. Could have eliminated scurvy and improved protein intake
> together with one sweep.
>
> Sasha.

Hi and Hey,

Yes, you'd have thought those rats would have been in steady supply. Not
sure how the vitamin C would hold up through the cooking, though; on the
other hand, who said anything about cooking, right?

Why don't mice have much problem with the vitamins B either? I'd tell you
but there might be children present, or other types of perverts, and I
really don't want to start yet another flame war, this time about decency.

I'm drinking a Ye Lan Xiang this morning,this one a more stemmy than average
Phoenix, with leaves less heavily veined than what I have grown used to,
indicating to me that the trees whence they came are younger. The taste is
mildly fruited, which I like better than the heavily fruited types; and the
taste of this tea is not as soft as some others, which is an observation of
a stylistic difference, not a criticism: It isn't harsh or rough. I have
taken it happily through six steeps using seven grams of tea to four grams
of off-the-boil water -- I might normally use more leaf to water if I had my
gaiwan handy. Tea comes from Silk Road Teas (<www.silkroadteas.com>), and a
very nice tea it be.Tea is greener than many, but in this regard typical of
SRT's Private Reserve Phoenix Bird Oolongs. Perhaps due to this greener
production, it tolerates longer steeps quite well. (Normally, I'd use grs
tea to ozs water at 3:1 ratio, with immediate steeps -- quickish dunk for
the first five or six steeps -- but a minute or two here is quite OK,
especially after the third or fourth.)

Anyone out there playing with Phoenix Bird Oolongs whose experiences are
similar or different?

Michael

Michael

Michael Plant > writes:

> [...]
>
> I'm drinking a Ye Lan Xiang this morning,this one a more stemmy than average
> Phoenix, with leaves less heavily veined than what I have grown used to,
> indicating to me that the trees whence they came are younger. The taste is
> mildly fruited, which I like better than the heavily fruited types; and the
> taste of this tea is not as soft as some others, which is an observation of
> a stylistic difference, not a criticism: It isn't harsh or rough.

I *think* the vendor goofed on transliterating the name, which
probably should be *Yu* Lan Xiang, i.e. Magnolia Fragrance. The
unforgettable scent of magnolia is one of the things that first
attracted me to (some) Phoenixes. Does this one do that?

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

Lewis 11/15/05

> Michael Plant > writes:
>
>> [...]
>>
>> I'm drinking a Ye Lan Xiang this morning,this one a more stemmy than average
>> Phoenix, with leaves less heavily veined than what I have grown used to,
>> indicating to me that the trees whence they came are younger. The taste is
>> mildly fruited, which I like better than the heavily fruited types; and the
>> taste of this tea is not as soft as some others, which is an observation of
>> a stylistic difference, not a criticism: It isn't harsh or rough.
>
> I *think* the vendor goofed on transliterating the name, which
> probably should be *Yu* Lan Xiang, i.e. Magnolia Fragrance. The
> unforgettable scent of magnolia is one of the things that first
> attracted me to (some) Phoenixes. Does this one do that?

Yes!
M

Michael /15/05


> Lewis 11/15/05
>
>> Michael Plant > writes:
>>
>>> [...]
>>>
>>> I'm drinking a Ye Lan Xiang this morning,this one a more stemmy than average
>>> Phoenix, with leaves less heavily veined than what I have grown used to,
>>> indicating to me that the trees whence they came are younger. The taste is
>>> mildly fruited, which I like better than the heavily fruited types; and the
>>> taste of this tea is not as soft as some others, which is an observation of
>>> a stylistic difference, not a criticism: It isn't harsh or rough.
>>
>> I *think* the vendor goofed on transliterating the name, which
>> probably should be *Yu* Lan Xiang, i.e. Magnolia Fragrance. The
>> unforgettable scent of magnolia is one of the things that first
>> attracted me to (some) Phoenixes. Does this one do that?
>
> Yes!
> M
>

Lew, let me add that although you are undoubtedly right about the vendor's
faux pas, when buying the tea from this vendor, at least for the time being,
it might be best to order it by the name originally, albeit incorrectly,
given -- Ye Lan Xiang.

Michael

[Michael]
>>> I'm drinking a Ye Lan Xiang this morning,this one a more stemmy than average
>>> Phoenix, with leaves less heavily veined than what I have grown used to,
>>> indicating to me that the trees whence they came are younger. The taste is
>>> mildly fruited, which I like better than the heavily fruited types; and the
>>> taste of this tea is not as soft as some others, which is an observation of
>>> a stylistic difference, not a criticism: It isn't harsh or rough.
>>
[Lew]
>> I *think* the vendor goofed on transliterating the name, which
>> probably should be *Yu* Lan Xiang, i.e. Magnolia Fragrance. The
>> unforgettable scent of magnolia is one of the things that first
>> attracted me to (some) Phoenixes. Does this one do that?

[Michael]
I will add here that the Private Reserve Mi Lan Xiang from the same vendor,
Silk Road Teas, has a far more pronounced "Magnolia Fragrance," the more
expected one. Important also to say that this Phoenix Bird Oolong is darker,
and more red at the leaf margins, leading me again to think that the
magnolia quality is brought forward, at least in part, by higher oxidation
and/or higher roasting. Would somebody brighter than I please speak on this.

I'm on to a Guo Jiang Xiang Phoenix from my newly acquired SRT stock this
morning. The tea is greenish in a soft and fresh cereal kind of way, with
fruit -- am I talking about "magnolia" here perhaps? -- coming out more in
later steeps. Again, it does well with gungfu flash steeps, but tolerates
more time quite nicely without harshening. It gets better with each passing
steep, and ought to go through at least 15.

Fenghuang teas are easier to get to know than Wuyi teas in my humble
opinion, which probably tells a lot more about me than about the teas.

Lew, please get in there and continue to correct the spellings of Chinese
words. (Is "transliterate" quite the right word to describe transitioning
from Chinese characters to English letters? Who knows, who cares.)

Michael

My only FengHuang Dan Cong Wang is described as:
"The leaves are very aromatic and when steeped, produce a pale
orangy-brown liquid that is sweet with a peachy flavor reminiscent of a
popular fruit in China called longan"
It came in an all Chinese 250g commercial foil bag which is still
sealed from a China Post shipment. It is also described as a 'grease
kicker' which in my taste association would make it more like Lao
Cong(old bush).

Jim

Michael Plant wrote:
> Anyone out there playing with Phoenix Bird Oolongs whose experiences are
> similar or different?
>
> Michael