Thread: Tea anyone ??!!

OK, here's a tea post, very pedestrian, no pics. Tippy yunnan, probably been too long since I bought it, brewed in one of those stainless tea balls. Two tsp of raw honey from NW Colorado, almost transparent, to sweeten, and some soy milk to give the tannins something to do besides bind my taste buds. It's in a Corningware mug. I nuked the tap water in which it brewed. Forgive me, my brothers, I am trying!

hey don't sweat it, you can ask nightblade, i was a complete neophyte early on, i didn't have a clue, kinda still don't but im getting better. do yourself a favor, and hit Walmart, the plugin hot water kettles are fairly inexpensive there, and will save you some wear and tear on the cup in the microwave

Originally Posted by wvloony

well today started with a pot of lapsang, then i felt the need for a second pot o tea, so it was time for some Russian caravan. had to make a run to get some fresh mtn spring water seeing that our tap has the wonderful sulfer smell. so will be making tea tomorrow with that, can't wait to see if its any different tasting. here is a pic of the spring, kinda a nice set up

I covet your mountain spring Loon........Geeze I bet that water tastes good ! Ice cold I bet too...dang I miss good well water from when I was growin up on Long Lake....killin me.

Originally Posted by roughkype

OK, here's a tea post, very pedestrian, no pics. Tippy yunnan, probably been too long since I bought it, brewed in one of those stainless tea balls. Two tsp of raw honey from NW Colorado, almost transparent, to sweeten, and some soy milk to give the tannins something to do besides bind my taste buds. It's in a Corningware mug. I nuked the tap water in which it brewed. Forgive me, my brothers, I am trying!

YOUR DOIN OKAY RK! Don't beat yerself up. Check it out.....get ye'self a decent Teapot..one that pours fairly clean(not alot of dribbling)You can use either leaves with a basket or bags in'em. as a general rule of thumb without getting uber scientific...if your brewin black tea Approx. 1 Tablespoon for each cup and one for the pot.But play with that as it's to your taste and not written in stone.Same with tea bags. I have two pots.One a stainless steel , 4-5 cup kettle that I bought at a vietnamese grocery store(I use it as a teapot as opposed to a water boiler) and a 3 cup porceline pot.I use generally either 2-3 bags for both or 2-3 tablespoons of loose depending on the desired strength. after adding my boiling water,I let'er brew 3-4 minutes and done.Never ever squeeze the bag as that leaches more tannins into the tea(blech) , and always start with fresh cold water . let the tap run about a min if you can to get a good cold oxygenated water.Green tea is (depending on the tea)Generally not as rough a boil on your water and approx 2-3 min. on the brew.But I will say this...Bela and Loon are probably more knowledgable on the asian tea(greens,Oolongs,Puer,)than I am. I'm more of a black tea fellow and more into British and Russian style tea drinking. Honey is fine...I'm not gonna lie though...soy milk gives me the heebee's but too each his own on that. Good luck man and enjoy a cuppa with us !I love this little icon ...Thanks Mods !

Thanks, Nightblade. I had forgotten the ratios. Does the pot get a cup of water of its own too? I've got some nicer tea gear from decades past--a ceramic tea ball (it's out in my camper right now) and a nice ceramic pot. Gotta pull it all together into the same place.

The pics some of you guys post (I'm thinking of Bela in particular) show tea of such beautiful colors. I'm not gonna aim for high art with mine, but the nicer tastes and gentler lift than I get from coffee, especially that horrid instant stuff I've been making with nukewater. But my life will soften with time, and I'll acheive greater grace. That's the goal anyway.

The really objectionable thing I remember from my tea days, lived back in Iowa above limestone aquifers, was the metallic rind that would develop on the tea's surface. Was that from hard water, excessive brewing, the staple in the teabag, what? In my quest to avoid that rind I bought the ceramic tea ball--which is on a metal chain.

Originally Posted by roughkype

Thanks, Nightblade. I had forgotten the ratios. Does the pot get a cup of water of its own too? I've got some nicer tea gear from decades past--a ceramic tea ball (it's out in my camper right now) and a nice ceramic pot. Gotta pull it all together into the same place.

The pics some of you guys post (I'm thinking of Bela in particular) show tea of such beautiful colors. I'm not gonna aim for high art with mine, but the nicer tastes and gentler lift than I get from coffee, especially that horrid instant stuff I've been making with nukewater. But my life will soften with time, and I'll acheive greater grace. That's the goal anyway.

The really objectionable thing I remember from my tea days, lived back in Iowa above limestone aquifers, was the metallic rind that would develop on the tea's surface. Was that from hard water, excessive brewing, the staple in the teabag, what? In my quest to avoid that rind I bought the ceramic tea ball--which is on a metal chain.

The water for the pot thing...just fill the pot full...no ratio in that respect.As for the teabag...pull the staple out and fish the bag out with a spoon ,that's what I do. Good everyday black teas for just round the house drinking are PG Tips or Barry's gold (British and Irish teas) Typhoo and Yorkshire gold are also very good brands. Twinnings in the bag works okay but stay away from the loose leaf ,it's too fine(floor sweepings). Republic of Tea makes some good black and Asian blends. Kusmi Tea is excellent Russian blended tea both loose and in awesome muslin bags.They have some excellent chinese blends as well. That ought to get ya going okay for now. Now get that teapot outta storage and get ta joinin us already...we're waitin on ya !

Hey Bela.....say hello to princess for me when ya have that morning brew .

I always do it my friend, but nothing happens.

Originally Posted by fonthunter

Pu Erh Tea lecture and tasting in Budapest, by Li Hong Wei chinese teamaster.

Great! Magnificent pictures!

"Brit style with cream n sugar" mate the cream goes on the scone it doesnt touch the tea

Originally Posted by razorguy

Great! Magnificent pictures!

Thanks, my friend!
B.