Welcome to the new Goldfrapp forum. Enjoy your new home! X
    Post edited by Whickwithy at 2018-04-08 08:47:53
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  • Which, thinking about it, is probably proof that in a previous reincarnation I was never Japanese.
  • Oh!  And, why are afternoon teacups so small?
  • Yes, pouring tea from tea leaves in a teapot could be done at precisely 3 minutes, but in reality, its not going to happen like that very often, is it?

    One thought is that when the 'old saws' were new, the vast majority of teas drunk in the West were varieties of Camellia sinensis. i.e. one rule would do for 99% of all tea drunk. My grandparents, for instance, thought teabags a newfangled evil, and would have considered Earl Grey something that only the people in the Big House might drink on a Sunday. Everyone they knew drank strong, leaf, Brooke Bond or Typhoo (which was nearer powder than leaf, tbh).

    The teapot got topped up and you drank it regardless of how long it had brewed (although my grancher wouldn't have drunk anything thinner than tar).

    Personally, I vary the brewing time according to the tea. A standard "Breakfast tea" bag gets no more than a couple of minutes - its too acidic and if there were any subtler flavours, they seem to get tannined to death if it stays in longer. But my very expensive looseleaf chai stays brewing for as long as possible - I can taste more of the ingredients then.

  • Wow!  Nice feedback, whispered.  Thanks!

    Yah, I'm going with just dropping the leaves in the pot, so I guess it will brew as long as I'm still drinking.  It's just easier than one of those infusers.  And, since I don't have a strainer, I'm just going to use the infuser!

    Interesting insights!  I never would have thought to add more water.  With coffee (of course my brewing method is radically different), it would taste horrible (I've tried it - I think it is that the grinds are not staying wet between brews).  I'll have to try that.

    Haha!  I also have to try making it thick as tar since that's the way I drink my coffee.

    I gotta say, that tea just has so much more flavor than coffee that I think I'm going to like this change.  Coffee's kinda like drinking tar.
  • I'm not classy enough to partake of this discussion. I believe in stuffing a bag in a mug, pouring the wAter on and Bob's yer Teapot. Had a bit of Tea-Angst yesterday tho ( oh! The perils!). I must have torn my bags a little too enthusiastically as my morning mug left me with a mouthful of the dreaded dregs. Yikes! horror! Serves me right I guess for saving a few bob on Typhoo instead of PG Tips ( other brands are available).
  • Thanks, again, whispered.  I kept the leaves moist overnight and, then, re-used them today and they were still good!  Never would have thought of that.
  • The only permissible accompaniment to a cup of tea, btw, was white bread with a thick layer of butter.

    So nothing I say has much to do with actually *enjoying* a culinary or sensory experience!

    But having the opportunity to explore different tea flavours is one of the pleasures of civilisation, imho. Keep us up to date with your discoveries, WW. 
  • I will!  How are you doing, by the way?

    Yeah, civilization.  That is something I sometimes feel is missing from the U.S.  I always feel Europe is more civilized.  Sorry, a bit of a morose mood today....

    I've been having some palmiers with my tea today.  Awesome.
    Post edited by Whickwithy at 2016-12-05 10:30:24
  • I would like to specialise in chais. After extensive sampling, a black china blend from the Canton Tea co, and a ginger chai variety are the only ones I have returned to. I love the ritual aspect - spooning it into the pot, adding some wild forest honey, savouring the flavours. That's civilisation to me alright.

    The only drawbacks are 1. there are a lot of rubbish chais around; the ones described as "Bombay" mixes seem often to contain a lot of dust and something that tastes very much like tomato ketchup. Authentic, no doubt, but not pleasant. 2. it costs about 10 times what my old tea-bag habit used to cost.

    Still, it keeps me occupied....
  • Can't do chais.  To me, it's kinda like those flavoured coffees, like hazelnut or something.  Same thing with Earl Grey, for that matter, and whatever that other tea is called.  Oolong?

    I did find something cool out, though.  My teapot has a built-in strainer!  Basically, the spout at the connection to the point is a series of holes rather than just one big one.  Nice!

  • .
    Post edited by iuventus at 2016-12-08 21:58:42
    If I were dead, could I do this?
  • Is this Tea Oneupmanship? I like a nice, simple PG Tips, made from leaf tea in a pot. Our teapot is stainless steel and also has a built in strainer inside it which is a very, very fine mesh basket that sits inside the pot. You deposit the tea in there and then add boiling (only boiling) water and let it brew for say 3 minutes. You can then withdraw the strainer basket if you wish to stop the brewing process.
    I am a bit of a pleb as I take it with milk, but no suger or sweeter. Mrs T takes it black (Fnah!)
    The Moving Finger writes; and, having writ.
    Moves on: nor all thy Piety nor Wit.
    Shall lure it back to cancal half a line,
    Nor all thy Tears wash out a Word of it.
  • Never mind then.
    If I were dead, could I do this?
  • I'll get me coat !
    The Moving Finger writes; and, having writ.
    Moves on: nor all thy Piety nor Wit.
    Shall lure it back to cancal half a line,
    Nor all thy Tears wash out a Word of it.

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