Is keemun being forgotten?

In nearly 70 years of tea drinking in England I have never once ever been offered cream to add to my tea. I believe it is a feature of East Frisian tea culture - hardly representative of 'the West'.

Nigel at Teacraft

Reply to
Nigel
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I don't think cream is often put in tea in the USA, either. But I suspect that with tea, as with coffee, Americans often use "cream" to cover everything from skim milk to heavy cream. "Would you like cream in that?", holding over your cup a little pitcher full of...something.

/Lew

Reply to
Lewis Perin

Which leads me to believe at least you've never had a proper tea service. Any place in the US that makes a stab at tea service offers cream. Anyway I know enough to offer cream and sugar to tea drinkers just in case.

Jim

Reply to
Space Cowboy

Which is to say, there's one proper way and then there are all the other ways.

So that settles it: the USA is the measure of all things.

Once you've educated the Brits, it'll be time to go after the Chinese and Japanese. That'll be a slightly bigger project, I fear.

/Lew

Reply to
Lewis Perin

Geography lesson: China and Japan arent 'in the west'. Youre the guy who admitted not knowing anything about British blends. Every proper tea service Ive seen from England has a cream and sugar set. There is a reason they call it a tea set. Its always been a British argument: what comes first cream or sugar. I think my use of the word 'proper' is consistent with British understanding. Would you be in less of a snit if I used 'formal'. If I serve British tea I always offer Devonshire cream. I knew a Brit who claimed there was no such thing as morning,afternoon,evening teas. I said the blends were different for each. They are marketed as such. He said they all tasted the same to him.

Jim

Reply to
Space Cowboy

Oh, thanks.

Or, maybe, milk or sugar?

I'd be in less of a snit if you refrained from telling Nigel, of all people, he'd "never had a proper tea service." Or if you apologized to him. Nigel knows things about tea agriculture and manufacture that nobody else on RFDT knows, and he's one of the main reasons I still follow this group. There are a number of interesting tea people who've given up on this newsgroup, and I'd hate to see him leave, too.

/Lew

Reply to
Lewis Perin

If your argument is milk in lieu of cream then you win the parsing argument. As far as Nigel did you ever think his reputation preceeds him to the extent nobody offers him dairy or sugar. I still want to know on formal tea occasions if he has ever been offered dairy. And by offered that also means a cream and sugar set he ignored. Everybody probably fled to blogs where they drink coffee and talk about tea.

Jim

Reply to
Space Cowboy

I was in Montreal last week, and was directed to a very fine tea shop called "Camellia sinensis" in the Latin Quarter. They were good folks there, and they sold me a bag of something marked "jin zhen" which was reminscent in leaf shape and flavour of the panyong congou which I have drunk before. What is this? Is it the same thing with a more proper name?

--scott

Reply to
Scott Dorsey

That's so strange! I spent a delightful morning there Saturday the

1st of this month.

If by "proper" you mean "specific", not really: "Jin Zhen" is used to cover a fairly wide range of teas:

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/Lew

Reply to
Lewis Perin

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