Salsero wrote:He does have some caveat, however, about the warm setting that I can't remember. PM him.
I think you just want to make sure to use "keep warm" instead of "cook" (though I know some folks who have used "cook" for brief periods. The other thing is not to shut the rice cooker, but to cover it loosely with paper or something, and to leave a whole in the center.
See also:http://tea-obsession.blogspot.com/2007/ ... -here.html
disclaimer: I've read about this but haven't tried it myself yet.
I went to go use my Zoji, but yet forgot to take the leftover rice out from dinner I made a few nights ago
, which is a very bad thing. I ended up cleaning it out, but now it has a slight smell to it that isn't so favorable. I will not put anything but rice in there until that smell clears up. I was disappointed about not being able to roast some oolong, until I figured, "hey, why not use a pan?".
I had about an ounce left of that organic baozhong from 08 that I got at Houde, which is available here; http://www.houdeasianart.com/index.php? ... e073bfc8dd
It's a very good tea on it's own, however it gets a little bitterness fairly easily, and being a baozhong does not take kindly to boiling water. I ended up just pan frying the rest of this tea over a low-medium flame, being sure to take it off the flame every 10 seconds and swirling it around in the pan. Then I turned it on high for 15 seconds, then took it off the heat completely.
What a surprising difference! Only a faint hint of roast, deeper flavor, no bitterness to speak of, and at one point I left it steeping for five minutes, and it ended up being the best infusion! Before whenever I brewed this tea over a minute a slight bitterness would develop, and it tasted too vegetal. Now it's very sweet, slightly robust in flavor, smoother, and very forgiving. Now I'm excited to buy really cheap, really green tgy's and roast them.