sunday TeaDay 5/25/08

[TimeforTea]

I enjoy both Chinese food and Japanese food--Chinese food slightly moreso.

This morning, I had my first darjeeling, part of Scruff's package.

I hope everyone is enjoying their Memorial Day weekend!

[Victoria]

I voted Korean. Chinese was a close second.

Hawaii kinda threw me, since the nation of Hawaii is the USA, does that mean American food?

In my cup this morning, Black Spiral. This tea is made from the same plants as the green tea Bi Luo Chun (Green Spiral Spring). Bi Luo Chun is made only from the first spring flush. This tea farmer decided to process his summer flush as a black tea.

Have a nice day everyone!

[Chip]

It is a toss up between Korean and Japanese. Korean due to fortunate exposure through Korean friends who would prepare authentic dishes...and Japanese because I just love everything about Japanese dining experiences and I do a little on my own.

Chinese...I wonder if I ever had authentic Chinese food??? I have had little exposure to the others, but will try anything once...and would likely love it.

Fukamushi Supreme this morning so far...nice and full in the mouth, flavorfull, yet smooth. I should try more leaf next time.

[joelbct]

I think the question is provocative but meaningless (sorry chip! )

For starters, China is huge, there are hundreds of different ethnicities living in what we call China, so there is no such specific thing as "Chinese" food, anymore than there is such a thing as "Earth" food

Moreover, what they serve as "Chinese" food in Western Chinese restaurants bears little resemblance to any of the major Chinese cuisines, ie Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.

And of course lastly, even if we can pin down a representative cuisine for each country/region, how on earth can we choose just one as the best ? Although now that you mention it, from my meager experience, I would probably go with Indian and Japanese, and Thai *can* be good too.

I don't know, it would take a lifetime just to sample food from all the areas in the world to make a really educated pick anyway

<-- Yunnan Sourcing Small Bud Gold Tips. Yummy, this one has grown on me...

[Cinnamon Kitty]

Of the choices, the easy answer is Japanese, especially where the food is cooked in front of you on the habachi. From the ginger dressing on the salad to the grilled veggies & chicken...it's all good.

I fully agree! Hibatchi grills are my favorite place to go out to eat.

This morning is a mug of Oolong #8 on the road to our family gathering.

[olivierco]

Darjeeling Puttabong SFTGFOP1 after dinner.

Mother's day this sunday in France by the way. (last sunday of May)

[Beidao]

Mothers day here too. I gave her a teacup

Have been drinking Yunnan FOP, TKY, jasmine and paimutan. To the jasmine I forgot to boil the water but it was still half hot from earlier, around 60 degrees Celcius. So good! I will def brew tricky teas in 60 for a while as it made the Sencha so good and now the Jasmine. Yum.

Indian food for me, but japanese and vietnamese is also very good.

[bambooforest]

This is a tough question.

I love Asian food. You're making me select a favorite? How dare you!

I'd probably go with Japanese. But well prepared Chinese may be a close second. I also love Korean, Thai, and Vietnamese.

Had some Takumi shincha from the Yame region of Japan.

[tenuki]

provocative but meaningless

3 cheers for provocative and meaningless!!

[scruffmcgruff]

I voted for Japanese, but Chinese would come in a close second.

I find it funny how trendy it is to defame Americanized Chinese food. So what if it has been influenced by other cultures? Would anyone be so upset if it were Hunan-ized Szechuan food, or Korean-influenced Japanese food? I don't think there's anything wrong with sharing culture.

Anyway, just my 2 cents, feel free to disagree.

[Salsero]

provocative but meaningless

3 cheers for provocative and meaningless!!

Hip, hip, hooray!

OK, I find myself drinking a Bao Zhong. When I look over my notes, it appears that all the Bao Zhong I have had in the past have been aged for a decade or more, so this is my first normal Bao Zhong.

I am perplexed by the color: it is sort of orange or light amber. I was expecting a color more in the green to yellow range like lightly oxidized Gao Shan or Chinese greens.

The orange/amber color in the aged ones seemed normal due to aging and periodic re-roasting over the years, but how can it be in a recent harvest Bao Zhong? Does this mean it is a high-fired Bao Zhong? The vendor's description speaks only of minimum oxidation but is mute on the topic of roasting. Is a substantial roast a normal expectation in Bao Zhong?

[henley]

Chinese...I wonder if I ever had authentic Chinese food???

We have some friends originally from China. Her food is fabulous & nothing like what comes from traditional "Chinese" restaurants. She fixes sesame chicken wings & sticky rice that is TDF.

Japanese was good for lunch today!!! Thanx for helping solve the infamous "where do we eat" question that's faced every Sunday.

[Trey Winston]

My favorite restaurant is a vegetarian Thai place in Wallingford. yum.

I also have one, but it's in Copenhagen. Spicy and delicious Thai food FTW.

[Chip]

Chinese...I wonder if I ever had authentic Chinese food???

We have some friends originally from China. Her food is fabulous & nothing like what comes from traditional "Chinese" restaurants. She fixes sesame chicken wings & sticky rice that is TDF.

Japanese was good for lunch today!!! Thanx for helping solve the infamous "where do we eat" question that's faced every Sunday.

Just part of my job, How was it?

There will be some SPECIAL NEWS on tomorrow's TeaDay...be sure to check it out!!!