What is in your cup?

[astra]

Delicious Yorkshire Gold on Saturday morning..

[Stitchawl]

Originally Posted by astra

Delicious Yorkshire Gold on Saturday morning..

Yourkshire (base metal) on Saturday night!


Stitchawl

[ShortNCuddlyAm]

Originally Posted by beppe

For blacks it might be different as I am a bit more familiar with them and I got the impression that they are somewhat simpler to understand in their more aggressive flavors and aromas.

Try the Assam as soon as you get a chance - a good Assam has subtleties of flavour and aroma too.

[astra]

Second cuppa.
Yorkshire Gold (probably the last for today)

[beppe]

Originally Posted by ShortNCuddlyAm

Try the Assam as soon as you get a chance - a good Assam has subtleties of flavour and aroma too.

Thank you Am.

I will this afternoon. I remember drinking it, I actually kept some in the house. Now that I have the new one (just bought it last week) and this new attitude and interest it will be a nice experience, I am sure.

Gunpowder can wait tomorrow. By the way, to day I got myself a nice wide cup, quite deep, white, no frills, that can host my new big egg for the leaves. So that they can be looser. I am still warming the water in the MW and it takes about 3 minutes. I think I'll get an electric heater like I have in the office, that should be faster.

[ProfCrash]

I have a four liter hot water dispenser that I use in the office. It works great and I can set it to four different temperatures. It takes about 30 minutes to go from 208 to 195 and 30 minutes to go from 195 to 175. My normal progression of tea is Red (208), Black or Oolong (208), then a green (195 or 175) or white (175).

At home we have a hot water tap that the water is dispensed at what ever the temperature just below turning into steam.

[astra]

Originally Posted by ProfCrash

I have a four liter hot water dispenser that I use in the office. It works great and I can set it to four different temperatures. It takes about 30 minutes to go from 208 to 195 and 30 minutes to go from 195 to 175. My normal progression of tea is Red (208), Black or Oolong (208), then a green (195 or 175) or white (175).

At home we have a hot water tap that the water is dispensed at what ever the temperature just below turning into steam.

Oolong at 100? All sources usually suggest 80.

[beppe]

Assam. I brew it according to the suggestions. As they say it is a completely different cup of tea.

First impression is austerity. Second impression: it calls for sugar and milk or just sugar or just milk. (Instinctive reaction, myself I usually do not put nothing in tea or coffee).

Then diffuse bitterness, not unpleasant, not at all.
Tannin, yes, but just present, just a hint.

Thanks to the big new cup, I added just a bit of milk. I learned that in Glasgow. Where I was, they thought that coffee was for weaklings or degenerates, or something that they expressed just by closing the shoulders not to waste any word, the poor souls, so I had to drink what they had. And with that it opens up quite a lot. I feel gentle fragrances (flowery) that were covered by the bitterness. The flavor on the lips that was too strong becomes milder and enjoyable. It becomes very very pleasant. Thank you AM. it is this what you meant?

It is a different drink. I will brew it again, with milk, right from the start, unless some of the distinguished members correct me where I am wrong.

[ProfCrash]

Originally Posted by astra

Oolong at 100? All sources usually suggest 80.

The packaging on my Oolongs say 208, only one of my Oolongs says 195. I tend to follow what the individual package says and not what the overall standards are. I trust that the tea seller knows more then I do. (shrugs)

[ProfCrash]

Originally Posted by beppe

Assam. I brew it according to the suggestions. As they say it is a completely different cup of tea.

First impression is austerity. Second impression: it calls for sugar and milk or just sugar or just milk. (Instinctive reaction, myself I usually do not put nothing in tea or coffee).

Then diffuse bitterness, not unpleasant, not at all.
Tannin, yes, but just present, just a hint.

Thanks to the big new cup, I added just a bit of milk. I learned that in Glasgow. Where I was, they thought that coffee was for weaklings or degenerates, or something that they expressed just by closing the shoulders not to waste any word, the poor souls, so I had to drink what they had. And with that it opens up quite a lot. I feel gentle fragrances (flowery) that were covered by the bitterness. The flavor on the lips that was too strong becomes milder and enjoyable. It becomes very very pleasant. Thank you AM. it is this what you meant?

It is a different drink. I will brew it again, with milk, right from the start, unless some of the distinguished members correct me where I am wrong.

Drink it how it makes you most happy. If that means with a little milk or sugar then go for it. I have two or three teas that I add sugar to. It brings out the fruity notes a bit more and makes the tea that much better.

I normally ask my friends who are trying one of my teas for the first time to try it without milk and sugar to see how they like it. If they feel it needs one or the other to add a small amount at a time.

I tend to find that most folks are so use to Lipton that they have no idea what good tea tastes like and that they use the milk and sugar to hide the bad taste of a poor tea bag. Once they start trying the loose leafs they find that they rarely need milk or sugar.

Keep in mind that calcium blocks the absorption of the anti-oxidants so you want to avoid it as much as you can if yo want to get the health benefits of the tea.

[beppe]

Originally Posted by ProfCrash

Drink it how it makes you most happy.

Thanks

[astra]

What a wonderful reading session.
Sitting in a cold conservatory. Reading The Girl with the Dragon Tattoo with double
Happy bunny over here

[astra]

Third cuppa.
Antlers d'Amour

[tennoel]

organic coffee

[astra]

Fifth cuppa.
Third restipped Antlers d'Amour