Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

BYOT! Enter TeaChat here, you never know what you may find!


You have to bring at least one item or more to our TC TeaPartay. Would you bring special tea, special teaware, special treats, TeaMade food, or other? Share what you would bring along

special tea
13
29%
special teaware
9
20%
special treats,
10
22%
TeaMade food
8
18%
or other
5
11%
 
Total votes: 45

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Jun 20th, '11, 01:03
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Re: Sunday TC TeaPartay 6/19/11 BYO ... ???

by Chip » Jun 20th, '11, 01:03

Soooo, there is so much food and tea leftover ... and everyone is super caffinated. Soooo, the TeaPartay continues into Monday.

Please continue to discuss Sunday's topic, today. Also share what is in your cup with us!

We are looking forward to sharing this TeaDay with ... everyone. Bottoms up.

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Jun 20th, '11, 01:11
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Re: Sunday TC TeaPartay 6/19/11 BYO ... ???

by debunix » Jun 20th, '11, 01:11

I'm finishing my technically tea-party-free day with some Houjicha from Dens.

The afterparty tea is being enjoyed in an older but fabulous teacup--one of the large chawan-wannabes that doesn't get out too often.

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Jun 20th, '11, 16:22
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by AdamMY » Jun 20th, '11, 16:22

Image

A little bit of the hair of the dog after the tea Party!

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Jun 20th, '11, 16:55
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by debunix » Jun 20th, '11, 16:55

We must have been thinking the same thing--I ended my tea-par-tay day with the blue Seigan Hagi!

Today still picking out the afternoon thermos full tea. STarted with a sadly cut-short sencha session with the new kyusu. Now back to the Kamjove bulk brewing for a bit.

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Jun 20th, '11, 17:54
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by debunix » Jun 20th, '11, 17:54

A new tea experience today: I had some barley tea at a Korean restaurant, and while I'd been expecting something a bit darker and perhaps a bit bitter, like the rice component of genmaicha, it was sweet, malty, very pleasant.

Is this perhaps made from sprouted barley, hence that malty taste?

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Jun 21st, '11, 00:22
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by Chip » Jun 21st, '11, 00:22

debunix wrote:A new tea experience today: I had some barley tea at a Korean restaurant, and while I'd been expecting something a bit darker and perhaps a bit bitter, like the rice component of genmaicha, it was sweet, malty, very pleasant.

Is this perhaps made from sprouted barley, hence that malty taste?

I think it is just the roasting that sweetens it up. Koreans drink a lot of mugi. You can roast your own barley at home. Comes out nice and sweet.

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Jun 21st, '11, 00:29
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by Chip » Jun 21st, '11, 00:29

Thanks for coloring our TD Adam!

Great TeaPartay day beginning with Yutaka Midori tasting with the Mrs. Followed up by Zhu Ye Qing from a TCer!

Currently SLT ...

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Jun 21st, '11, 00:31
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by debunix » Jun 21st, '11, 00:31

Chip wrote: You can roast your own barley at home. Comes out nice and sweet.


Excellent! I made a mistaken purchase of a large quantity of pearled barley, and it's been waiting for a purpose in life.

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Jun 21st, '11, 00:40
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by Chip » Jun 21st, '11, 00:40

debunix wrote:
Chip wrote: You can roast your own barley at home. Comes out nice and sweet.


Excellent! I made a mistaken purchase of a large quantity of pearled barley, and it's been waiting for a purpose in life.

I have used this, works fine! I have pan fired and also used a hot air popcorn popper.

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Jun 21st, '11, 06:41
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by Drax » Jun 21st, '11, 06:41

So... do you add the barley to green tea, a la genmaicha, or do you brew solo...? Or both? I swear I've heard of mugicha, so I'm guessing either....

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Jun 21st, '11, 07:51
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by Chip » Jun 21st, '11, 07:51

Drax wrote:So... do you add the barley to green tea, a la genmaicha, or do you brew solo...? Or both? I swear I've heard of mugicha, so I'm guessing either....

Yeah, either. I will have a big canister of plain ole mugi for drinking anytime. And then have some blended if I want it caffinated.

But I will also blend different roasted grains together ... there are no rules. Roasted corn, rice (various types including sweet rice), buckwheat ...

Jun 21st, '11, 17:34
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by yshuto » Jun 21st, '11, 17:34

Or you can go to a Supermarket selling Japanese food, Mitsuwa, Marukai. They should have lots of Mugi Cha. The Mugi Cha will be bagged and ready to be steeped for several hours in cold water.

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Jun 21st, '11, 19:14
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by debunix » Jun 21st, '11, 19:14

Probably I will start with a small bag of barley tea next time I'm in the right sort of market, to use for comparison when attempting to roast my own. I've got 20lbs to use up, so I really would feel silly buying a 3 or 5lb sack of toasted stuff if I can toast what I already have.

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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by JBaymore » Jun 21st, '11, 22:21

Teaware, of course.

best,

........john

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Jun 21st, '11, 22:21
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Re: Sunday/Monday TC TeaPartay 6/19-20/11 BYO ... ???

by Chip » Jun 21st, '11, 22:21

JBaymore wrote:Teaware, of course.

best,

........john

Shuweeet! :mrgreen:

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