Greetings everyone. Welcome to TeaDay. Please come in and share what is in your cup today.
Yesterday most responders indicated they reused their tea tins for more tea of course! You can still vote and discuss yesterday's topic.
Today's TeaPoll and discussion topic. Let's make it easy, shall we. What is the EASIEST type of tea for you to brew? Please share some details if you please.
I am looking forward to sharing TeaDay with everyone. Bottoms up.
Apr 23rd, '09, 01:47
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Apr 23rd, '09, 01:52
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Pettiagalla estate, Sri Lanka
Nothing is easier to brew than Chinese blacks, though a high quality Ceylon can run a close second.
(Click the photo for a larger image.)
(Click the photo for a larger image.)
Apr 23rd, '09, 05:12
Posts: 1777
Joined: Jun 4th, '08, 19:41
Scrolling: scrolling
Location: Stockport, England
Contact:
Herb_Master
In my cup this morning Wan Ling UK's Jiu Jiu Jiu Tie Kwan Yin
Yesterday afternoon whilst cycling along the Macclesfield Canal
Bluebells
BLUE Bluebells as I expected
BUT
next to
PINK Bluebells
AND
also
WHITE Bluebells
as this part of the canal was relatively near some houses, I wonder if they were deliberately planted, or escapees from a nearby garden.
Are (other than blue) coloured bluebells a natural phenomenon or the product of breeding programs?
Yesterday afternoon whilst cycling along the Macclesfield Canal
Bluebells
BLUE Bluebells as I expected
BUT
next to
PINK Bluebells
AND
also
WHITE Bluebells
as this part of the canal was relatively near some houses, I wonder if they were deliberately planted, or escapees from a nearby garden.
Are (other than blue) coloured bluebells a natural phenomenon or the product of breeding programs?
Apr 23rd, '09, 05:35
Posts: 45
Joined: Feb 24th, '09, 14:45
Location: South Jersey/Hartford
Contact:
TheJerseyDevil
I have a bit of difficulty brewing blacks in general. I can never get them weak enough. Granted, part of the problem is that the flavor of black tea is often too robust for me. I guess it's not so much I have a problem brewing them correctly, I just have a problem brewing them to my taste.
A cup of genmaicha this early in the morning, deciding if I'm going to head to the gym when it opens for a true all-nighter, or take a nice 2 hour nap before work.
Either way, my tastebuds are happy
A cup of genmaicha this early in the morning, deciding if I'm going to head to the gym when it opens for a true all-nighter, or take a nice 2 hour nap before work.
Either way, my tastebuds are happy
Oooh, very pretty!
For the easiest-to-brew, it was a toss for me between chinese oolongs and pu'erh, but I went w/ oolongs in the end. I've goofed up some brew times on a couple oolongs, and the tea usually doesn't turn out too bad, still...
This morning I'm continuing with the liu bao that I started yesterday evening. It's been maintaining a high sweetness throughout all of this brewing...
For the easiest-to-brew, it was a toss for me between chinese oolongs and pu'erh, but I went w/ oolongs in the end. I've goofed up some brew times on a couple oolongs, and the tea usually doesn't turn out too bad, still...
This morning I'm continuing with the liu bao that I started yesterday evening. It's been maintaining a high sweetness throughout all of this brewing...
I really don't have trouble brewing anything but Japanese Greens. I picked
China/Taiwan oolongs because that's what I brew the most of.
In my cup this morning, a favorite: Tao of Tea Neela.
Have a nice day everyone!
China/Taiwan oolongs because that's what I brew the most of.
In my cup this morning, a favorite: Tao of Tea Neela.
Have a nice day everyone!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Chinese black.
I have a panyang congou that seems to be indestructible.
Brews nice too long, too cool, no matter what it's good.
Hints of sappy maple syrup on the nose.
It has become my go to tea as of late.
I have a panyang congou that seems to be indestructible.
Brews nice too long, too cool, no matter what it's good.
Hints of sappy maple syrup on the nose.
It has become my go to tea as of late.
“Take some more tea,” the March Hare said to Alice, very earnestly.
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
Apr 23rd, '09, 11:09
Posts: 1953
Joined: Apr 6th, '08, 19:02
Location: British Columbia, Canada
Contact:
chamekke
Natural, I think. I've seen both pink and white bluebells in the woods near my home. I'm pretty sure that they are simply a natural variation of the "blue" bluebell.Herb_Master wrote:Are (other than blue) coloured bluebells a natural phenomenon or the product of breeding programs?
Chinese black teas are the most forgiving, I think. Drinking one now!
______________________
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly