Hey have any you tried running tea leaves through an espresso machine, I tried doing that last night a nd found it very interesting way to strengthen the flavour of the tea. It brews quick and strong and then add a little more water and voila . I tried grinding the leaves and ughh big mistake came out awfully bitter . If somone has some tips on what teas work best I would like to know. Thanks Maurice
This idea has already been commercialized. There are a couple of places in New York where you can taste the results. A lightly-oxidized Taiwan oolong I had at Tictactoe on Hester Street was surprisingly good.
/Lew
I have heard of people using Rooibos, and then actually using the result as if it were espresso for cappaccinos.
Desirea
Yes the Rooibos is called a RED cappacino and with a bit of milk and honey is delicious. it is very popular in SouthAfrica, actually this is what gave me the idea to try it with green tea and found it to be quite nice . As mentioned about the chenical content , I wonder what happens under pressued 100 C steam .
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