Welcome TeaChatters to the virtual TeaRoom of TeaChat. Please share what is in your cup today, and yes, all day.
The Teaware contest is still open under TeaWare. Check it out.
Yesterday responders indicated that for the most part their tea drinking was accepted at work/school. You can still vote and discuss yesterday's topic.
Today's TeaRoom and discussion topic takes us one more time to work/school. Does work or school make provisions for your tea drinking enjoyment/habit? Do they supply tea, hot water, anything else? Please share.
I am looking forward to sharing TeaDay with everyone, bottoms up.
Nov 14th, '08, 01:05
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Yes, quite a bit actually. We have free bottled water and use of the kitchen facilities as needed. I have a tea station in my office. Awesome really.
Last edited by Victoria on Nov 14th, '08, 01:36, edited 1 time in total.
Nov 14th, '08, 01:35
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Roasted tea leaves
I guess I can't complain. I make whatever provisions I choose. But there just isn't time for this sort of experimenting and elaborate playing with my tea. Have to get home for that to take place!
This is a lightly processed early Spring 2007 Shui Xian oolong from the mountainous Feng Huang area, a place also renowned for Dan Cong oolong. Even though the processing is not extreme, you can see how dark the dry leaves are in this photo. Is this dark hue due to roasting or to oxidation?
(Click on either of these images for a larger file that can be expanded by clicking again.)
After 4 or 5 infusions, we inspect the leaves.
The chocolate brown color has washed off and left mostly green leaves with some yellowish and a few red areas, indicating a fairly low level of oxidation. So, the lesson here? Roasting tends to wash off … oxidation tends to leave reddish marks behind. A fully oxidized black tea leaves behind beautiful, dark copper spent leaves. Mmm … subject matter for another TeaDay photo!
Stéphane at TeaMasters has also generalized that oxidation pushes the brewed liquor color toward red while roasting pushes it toward brown.
By the way, the Chinese writing at the bottom of the cups can be roughly translated as follows: "Geekgirlunveiled distills Soylent Green from people. Beware."
This is a lightly processed early Spring 2007 Shui Xian oolong from the mountainous Feng Huang area, a place also renowned for Dan Cong oolong. Even though the processing is not extreme, you can see how dark the dry leaves are in this photo. Is this dark hue due to roasting or to oxidation?
(Click on either of these images for a larger file that can be expanded by clicking again.)
After 4 or 5 infusions, we inspect the leaves.
The chocolate brown color has washed off and left mostly green leaves with some yellowish and a few red areas, indicating a fairly low level of oxidation. So, the lesson here? Roasting tends to wash off … oxidation tends to leave reddish marks behind. A fully oxidized black tea leaves behind beautiful, dark copper spent leaves. Mmm … subject matter for another TeaDay photo!
Stéphane at TeaMasters has also generalized that oxidation pushes the brewed liquor color toward red while roasting pushes it toward brown.
By the way, the Chinese writing at the bottom of the cups can be roughly translated as follows: "Geekgirlunveiled distills Soylent Green from people. Beware."
Nov 14th, '08, 01:36
Posts: 344
Joined: Jan 23rd, '08, 00:59
Location: Williamsburg, VA
Well I guess I'm remembering working in a cubicle where you weren't allowed to plug anything in, and had to pay for bottled water from a machine or use tap.
Now we special order Crystal Geyser water just for the office staff and we can have whatever set up we want in our offices. We even bought a fancy pod type coffee maker just for the staff. Ha!
Now we special order Crystal Geyser water just for the office staff and we can have whatever set up we want in our offices. We even bought a fancy pod type coffee maker just for the staff. Ha!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Nov 14th, '08, 01:51
Posts: 90
Joined: Nov 2nd, '08, 09:21
Location: Halifax, Nova Scotia
Well... my water source is our dorm's washroom.
(Nasty as that sounds, tap water here in Halifax is worlds better than most of what I've had to endure on trips down south—Sorry, Floridians!
Sometimes I'll even skip the brita.)
Our cafeteria also has a selection of Bigelow tea bags and a hot water tap, but I can't say I've ever bothered with it. The ice cream bar, on the other hand...
(Nasty as that sounds, tap water here in Halifax is worlds better than most of what I've had to endure on trips down south—Sorry, Floridians!
Sometimes I'll even skip the brita.)Our cafeteria also has a selection of Bigelow tea bags and a hot water tap, but I can't say I've ever bothered with it. The ice cream bar, on the other hand...
Nov 14th, '08, 02:03
Posts: 553
Joined: Oct 14th, '08, 03:54
Location: Cinnamon King of San Diego, Ca
Contact:
Vulture
I work in a 24/7 hour facility so they have an ok kitchen here. Its mainly setup for coffee with a restaurant style coffee maker. But I prefer to use the filtered water as it also heats water to near boiling. So unintentionally they provide good hot water for tea but I have to bring everything else.
Nov 14th, '08, 02:17
Posts: 921
Joined: Feb 6th, '08, 04:57
Location: enjoying a cup of Red Rose down in GA
Nov 14th, '08, 02:29
Posts: 316
Joined: Jul 23rd, '09, 10:30
Location: Concord, New Hampshire
Other, again, since I work/study from home. My college provides hot water and an assortment of tea, but I find that irrelevant because of how little time I actually spend on campus. We do intensive residency, which basically means that you spend about 8 days per semester on campus and hash out a study plan with your advisor, then go home, do the work you set out in that study plan, and send it directly to your advisor to review. And yes, it is a real, fully accredited college, admittedly weird, where I am an overworked full-time grad student.
Huzzah, way too much info!
Sal, your tea... I wants it. Where did you get it?
Huzzah, way too much info!
Sal, your tea... I wants it. Where did you get it?
Nov 14th, '08, 02:46
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
I got it almost 2 years ago from Jing tea. It's a 2006 harvest tea that is not currently stocked. This one may be something similar from this year. The one I have is nice, but I am not motivated to restock. I may have let it sit around too long.leiche wrote: Sal, your tea... I wants it. Where did you get it?
I voted yes..they had almost everything you need for tea and coffee.
Yesterday was the first day at work thay I actully walked into the teachers lounge and had a wonderful cup of pu erh. I made time for myself in my busy schedule and I also brought some white cucumber,white smyphony and tea cookies for the ladies.
It was like a tea party...the ladies loved the white teas. (esp the cookies)
yours in tea
woodie
Yesterday was the first day at work thay I actully walked into the teachers lounge and had a wonderful cup of pu erh. I made time for myself in my busy schedule and I also brought some white cucumber,white smyphony and tea cookies for the ladies.
It was like a tea party...the ladies loved the white teas. (esp the cookies)
yours in tea
woodie
At my current work place, no. Just a coffee pot. At least there's a microwave and a small fridge.
At "headquarters" (where I'm not now, but will return one day), each kitchen area has a couple coffee pots and a spigot for boiling water, plus free supplies of coffee and tea. They expanded the teas after I left, so I have no idea what they current provide. . .but given the general number of connoisseurs there, I'm sure the tea lovers have made plenty of suggestions
At "headquarters" (where I'm not now, but will return one day), each kitchen area has a couple coffee pots and a spigot for boiling water, plus free supplies of coffee and tea. They expanded the teas after I left, so I have no idea what they current provide. . .but given the general number of connoisseurs there, I'm sure the tea lovers have made plenty of suggestions
