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From: Shen - 04 Mar 2008, 08:11
This tea was/is being sold at Samovar in San Francisco and they say they bought all that was available? Isn't this a Dan Cong? And, if you've had it or know about it - can it be worth the price? Aphid residue is supposedly responsible for the taste.............. Shen
6 Posts. Last post send by: Shen - Tuesday 04 Mar
From: Dominic T. - 04 Mar 2008, 03:05
Since the topic was brought up and we have quite an authority on the subject, it is an area I am fairly ignorant of and would love to learn a bit more or at least enough as a jumping off point for further exploration. I'm not sure if the topic has come up in the past but I'd love to hear from anyone with any experience or tasting notes. I have a number...
8 Posts. Last post send by: Dominic T. - Tuesday 04 Mar
From: Melinda - 03 Mar 2008, 06:06
So I do see that there are some early spring greens coming out already in a couple of places (Yunnan Sourcing for one)...since I am unfamiliar with the rainy season in China, could someone tell me...are these teas considered pre-pre-qing ming? Or...how are they thought of? The time where there isn't any tea being made anywhere in India or China seems...
14 Posts. Last post send by: Melinda - Monday 03 Mar
From: Alan - 01 Mar 2008, 21:00
Tea People, I just watched the "Caffeinated" episode of Unwrapped on the Food Nework. The master blender (or taster or whatever his title was) at Lipton said that a 15-20 second steep will SIGNIFICANTLY reduce the caffeine levels of subsequent steeps. ARGH!!!! Thanks. I just had to vent. Alan
16 Posts. Last post send by: Alan - Saturday 01 Mar
From: toci - 01 Mar 2008, 13:34
English breakfast, Irish breakfast, and Scottish breakfast teas are easy to get, but apparently there is no Welsh tea for St. David's Day today. I'll need to be satisfied with my usual Assam, I guess. Toci
6 Posts. Last post send by: toci - Saturday 01 Mar
From: DogMa - 01 Mar 2008, 00:00
www .rowmanlittlefield,com /Catalog/SingleBook.shtml?command=Search&db=^DB/CATALOG.db&eqSKUdata=0742556670 I saw a pre-print a few months ago. Fascinating diverse views from the inside. Looking forward to the final product. Obtea: have just compared Menghai/Dayi Gong Ting and Adorned in Red cakes with V93 bowl. All great, and better than all the other...
0 Reply
From: Francesco L. - 29 Feb 2008, 23:20
Hi all, II don't know if I'm off topic here, so excuse me if this is the wrong newsgroup. My question is straight: since I really like the decaffeinated Nambarrie tea but I can't find it online I was wondering if anyone can suggest the right place to buy it. Even their website does not sell the decaffeinated version and since I live in Italy I don't know...
0 Reply
From: Romans12two@gmail,com - 29 Feb 2008, 16:18
Hello! I am a student at the University of Washington studying Chado. I want to write a paper on comparing and contrasting Korean, Japanese and Chinese tea ceremonies but am having trouble locating books for Korean tea. Please post titles and authors if you know of any good books! Also, I am not at all knowledgeable about tea so easy-reads are preferred although...
11 Posts. Last post send by: Romans12two@gmail,com - Friday 29 Feb
From: SN - 29 Feb 2008, 02:53
what is the perfect water composition (yes aside from the 2H and the O), as in what minerals in what amount, do tea producers & their professional tasters control the water for their tastings so it has always the same contents? or do they just use local "tap" water?
12 Posts. Last post send by: SN - Friday 29 Feb
From: Rightrik - 28 Feb 2008, 21:11
Hello, a few years ago i have had a very good english tea, it was in a plastic dark blue bag with flowers design, it was closed with a little adhesive label, and the flavor was containing cinnamon and vanilla, but pretty soft (i don't like vanilla, but it was tasting really very good). I understand it is not easy to identify a tea with such few details,...
4 Posts. Last post send by: Rightrik - Thursday 28 Feb
From: rajivmitra@gmail,com - 28 Feb 2008, 07:08
1st Flush Darjeeling teas 2008: It has been a long time since I've been able to place any information regarding the 1st flush 2008 teas, well to be very honest on one side we expect a very good crop as we had a couple of full fledged winter rains in mid February and a mild snowfall too, which shows a clear sign of a very healthy crop, specially the...
4 Posts. Last post send by: rajivmitra@gmail,com - Thursday 28 Feb
From: Dominic T. - 27 Feb 2008, 15:37
I've been mulling over exactly what to order lately and while browsing I've come across a couple spring teas that have caught my eye. I'm not in front of my list right now but I was wondering what is the most anticipated or a heavily awaited order that folks here have their eyes on. Since Mike has been absent Puerh has fallen off of my radar as well as the...
7 Posts. Last post send by: Dominic T. - Wednesday 27 Feb
From: Ankit Lochan - 25 Feb 2008, 10:06
hi! i was wondering if we could grow rooibos in india? any suggestions? thanks ankit
4 Posts. Last post send by: Ankit Lochan - Monday 25 Feb
From: Shen - 23 Feb 2008, 19:38
After placing a small order from Jing's I received a little note from Sebastien stating that the Chinese Spring Greens may be arriving toward the end of April rather than late March or earlier in the month dues to rough weather and considerable rain. Just thought I'd pass this on since so many of us enjoy the fresh Spring Greens. Another lesson in patience...
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From: Shen - 22 Feb 2008, 17:39
Okay. I've gone full-tilt-bozo for Dan Congs lately, especially Feng Huang Dan Cong from Teaspring. I'm wondering what everyone else likes or dislikes about the Dan Congs and from where and what flavour prominence you prefer - vendor, Taiwan, Fujian??? Peachy? Orchidy? Toasty? Shen
5 Posts. Last post send by: Shen - Friday 22 Feb
