Assam Super Red Dust(SRD)

One of my friend from India send me this Madoorie estate Assam(SFD) grade dust tea and also Madoorie estate Assam(FTGFOP1) loose tea. I tried them side by side and the result was:-

Both have the same taste, difference was the dust one was- more robust, deep colored, Malty etc.

Now my question is- as far as I understand, we drink Assam for its robust and malty taste. So why many of us don't drink Assam CTC,PD,SRD? Why do we spend more money for Assam OP,FOP,SFTGFOP etc?

I have also tried this Assam(SFD) tea with cream and used an expresso machine for bubbles. I think at last, I have found something for Sunday morning with my cheesy bagels.

What do you think my fellow tea lover friends.

Ripon (From Bangladesh)

Reply to
Ripon
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snipped-for-privacy@dhaka.net (Ripon) wrote in news: snipped-for-privacy@posting.google.com:

As I have already fallen in love with a couple of Assams, I think I can't wait to try it. Thanks for the tip.

Reply to
fLameDogg

Frankly, I'm astonished that you can get bagels in Bangladesh.

dmh

Reply to
David M. Harris

I'm certainly no expert on Assam but I think the answer is clear: because we might want qualities beyond robustness and malt.

Hey Ripon: Ever try a dark Puerh brewed strong?

/Lew

Reply to
Lewis Perin

DMH:

Why are you astonised. In this globalization era- everything is available in the market. Maybe sometimes it limited or expensive. here I can get everything I need from US. Did you forget-

formatting link
LoL.

Ripon (From Bangladesh)

Reply to
Ripon

Lew:

No, I haven't. How is it? Can you please tell me more about it. Thanks.

Ripon (From Bangladesh)

Reply to
Ripon

I'm in the U.S., and I can't get good bagels without having them shipped. (Well, technically the U.S. Tennessee.) Maybe I'll go to netgrocer.

dmh

Reply to
David M. Harris

I'm astonished that you can get bagels in Tennessee.

Warren (in NYC)

Reply to
Warren C. Liebold

I'm looking forward to visiting my family in Ohio and finally getting some good fresh bagels. Jews do re-locate, you know, and central Ohio is quite an outpost.

--crymad

Reply to
crymad

Dmh:

About netgrocer- I buy other stuffs not bagles. Bagles always better when it is fresh. One company make many different kinds of bagles in Bangladesh and few people around here used to with bagles . It is not good as "Manhattan bagles" though but good. I remember in Memphis,Tennessee I had good bagles. I think best bagles are available only around the east coast in US,specially NY. I can be wrong.

Ripon (From bangladesh)

Reply to
Ripon

It was open stage night in rec.food.drink.tea, when crymad stepped up to the microphone and muttered:

OOH! Corky and Lenny's Jewish Delicatessens. OH, that takes me back to high school days.

Reply to
Derek

It was open stage night in rec.food.drink.tea, when David M. Harris stepped up to the microphone and muttered:

Why be astonished? They're a baked good. I mean, it's not as if he said he got them at Starbucks.

Reply to
Derek

snipped-for-privacy@dhaka.net (Ripon) wrote in news: snipped-for-privacy@posting.google.com:

Ripon,

You are exactly right about bagels. When I grew up, only a few cities in the US with significant Jewish populations had bagels available. Then bagels were "discovered". Now they are all over the place. Unfortunately, a lot of what is being sold as bagels has little resemblence to what I grew up eating. A lot of bagels these days are very soft and almost fluffy. Also, bagels are made with strange flavors. Yesterday I saw spinach bagels in the supermarket. When I grew up there was no such thing. Bagels were dense and very chewy - good for a baby to teethe on. They were fresh for a day at most. There was no question of shipping bagels anywhere. By the next day, they would be rock hard. Other than pumpernickel bagels (very dark brown, made with the addition of rye flour and molasses and dark coloring agent), the only flavors were onion, garlic, poppyseed, sesame, and salt. The flavors were in the form of things sprinkled on the top of the bagel. There were no cheese bagels, blueberry bagels, jalapeno bagels, and other flavors like that. I'm not saying that people shouldn't enjoy those things if they like them. Rather, I am saying that the only resemblance those things have to the traditional bagels that I ate growing up in Brooklyn in the 1960s (too young to notice in the 1950s) is that they are round, have a hole in the middle, and made out of wheat dough.

When I was young one of my favorite snacks was a very salty salt bagel (the top was fairly much encrusted in coarse salt) eaten along with a big glass of very cold milk. There were bagel shops every few blocks along the main streets of my neighborhood. One of the first errands I would be assigned was to go to the bagel store. The bagels would always be freshly baked, still at least a little warm from the oven. Oh the memories!

Strangely enough, bagels were never taken with tea (in my family, anyway). But then again, the only tea my parents knew was from big companies well-known in America and sold in teabags, and my father, who was very parsimonious, would save and re-use a teabag several times.

The thought of bagels in Bangladesh is very strange to me - I don't think of Bangladesh as a place where high risen oven-baked breads (as opposed to griddle-baked flat breads) made of white wheat dough are common, or as a place where there is a significant Jewish community. Maybe you got bagels from Bangladeshis who were exposed to them in the US, in which case your bagels are probably more like new American bagels than the ones of my childhood. Or maybe they are yet another generation of mutation, and come in flavors like garam masala, jeera, and hing (warm-flavored mixed spices, cumin, and asfoetida for folks who don't know what those are), just as those flavors are added to pappadams. Actually, hing bagels would be a lot like onion bagels and might be pretty good...

Debbie

Reply to
Debbie Deutsch

Are they still kettled there? Despite a large Jewish population in my area, bagels have devolved into misted circular rolls, rather than something you have to really exercise your jaws to consume. And I've seen blasphemies such as ham and cheese 'bagels'. I think they were much better before they became popular with the larger culture :-).

Karen

Reply to
Karen

Gee, I'd have said "Assams are my strength."

Back OT, this is tantalizing. I love a really malty Assam. used to get good stuff when I lived in the UK. Here in the US, I live near Mark Wendell, whose house Assam is reasonable. Can anyone suggest a reasonably priced vendor, near Boston or who does mail order, offering a broad range of Assam grades?

Thanks-

DM

Reply to
Dog Ma 1

"Dog Ma 1" wrote in news:xsGBb.428325$ snipped-for-privacy@bgtnsc04-news.ops.worldnet.att.net:

Does Wendell have a store front? I remember one, many many years ago in West Concord, across from the railroad station. However it is not there anymore, nor is it listed in the phone directory.

Debbie

Reply to
Debbie Deutsch

O.K., they aren't real bagels. (I know the difference; until a couple of months ago I lived in New York.) But there are bagel-shaped objects in some of the stores. They're nice and puffy and soft, and often have fruit in them. (shudder)

And what you can get at netgrocer.com is even worse.

dmh

Reply to
David M. Harris

Well, I've had good bagels in New Jersey, and in the parts of New York close to New York City, and in Israel, and noplace else. It does seem to be highly localized.

dmh

Reply to
David M. Harris

All right, good bagels at a Starbucks would be astonishing.

dmh

Reply to
David M. Harris

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