Unless you're accessing Usenet over a uucp feed, in which case the internet isn't involved at all. I don't do that, although I have some customers on the other end of my pipe who do.
On the Internet, nobody knows... For all you know, I could be a balding middle aged man. No, wait... I _am_ a balding middle-aged man...
--scott
That sounds like lotus flower flavored tea, which I like too, but you should give the Lotus Root tea a shot too, while it is technically herbal it can be mixed with green tea to a very nice effect. The only Tazo tea I can stand is the Lotus green tea (flower), and when forced to go that route it is my choice.
Dominic
Hey Scott: I'm afraid you responded to a distinction Michael wasn't making. I don't think he was talking about accessing Usenet without the Internet at all, with UUCP. He was pining to avoid the
*commercial* Internet, e.g. Google Groups on the Web, as oppposed to the (Internet-based) NNTP Usenet./Lew
I think Kirsten isn't Karsten.
/Lew
Scott Dorseyeoqra9$jbj$ snipped-for-privacy@panix2.panix.com1/19/07 11: snipped-for-privacy@panix.com
Haha. For all I know, I could be a balding middle-aged man.... Anyway, and more important, her name is Kristen, her e-mail as it appears is mshausfrau@verizon, and I'm an idiot. Michael drinking Bao Zhong, the tea of idiots
It's true: my name is Kristen...not Kristin, Kirsten, Kristie, Krystal, Kristine, or Frank.
I also am a female, as evidenced by the two small people who burst forth from my fertile womb to suckle from my bosom and reside in the lesser bedrooms of my home. Ha! There's something you don't read every day on the tea Google Group!* Also, I wear dresses sometimes, and couldn't care less about American Football.
Apparently I sometimes capitalize things for No Reason. Sorry about that, Sasha. My husband is definitely a sedimentary gEOLOGIST.
I like that Tazo Lotus Tea. Haven't had it in a long time, though. I like floral/fruity essences sometimes. The jasmine I'm drinking now I got in bulk at Lancaster central market in PA last time I was there. It's surprisingly good. I don't know where they get it.
Is there any real reason to use one of those little bamboo wisks? I just swish the pot and it seems to do the trick. They're cute, though.
*Speaking of usenets, all of this uucp feed/NNTP stuff is making me sleepy. If I keep calling it the "Tea Google Group" will your heads explode?Happy Weekend!
Kristen a.k.a. Ms. Haus Frau
If I understand you correctly, the whisk you're talking about is for making matcha, the powdered tea used in the Japanese tea ceremony. It's hard to get the powder suspended in the hot water without one, but if you're using leaves (not powder) and then separating the leaves from the liquor, a whisk is useless.
/Lew
If you mean for mixing and mushing macha, it's not a bad idea. If you mean for leaf tea, it would do more harm than good I'd think.
Implode, due to vacuous attachments.
Likewise. Happily, there's another one on the way.
Michael
Yes. It's a Usenet Newsgroup. Google is just one of 70,000 servers that happens to make it available to their users. Unfortunately they go out of the way to make it look like it's their own proprietary system, when in fact they are a miniscule part of it.
--scott
Scott: If possible, could you give us a headsup when this is about to happen? I'd hate to see your brains go to waste!
/Lew
Alas, I feel as though the harder I swim in the lake of technology, the further the shore becomes. Of course, in human services, with my average skills, I'm a tech whiz. But around all of the science geeks in my circle, I'm just a spaz who doesn't know a google group from a usenet. At least that means (a little) something to me now. Thanks, masters.
So back to tea. I think years of drinking things that were too hot has damaged my taste buds. I really don't have a very sensitive palate. With tea, as well as wine, I can taste some of the finer nuances of flavors, but sometimes, I must admit, the differeces are lost on me. That being said, I love to try new things, so, if you all were going to recommend I try one new tea, what would it be? I'm looking for something delicate and exotic that'll knock my socks off and look pretty in my antique mikasa cups. To review, my current standards are all greens: gyokuro, jasmine, and flavored greens. I can't do the high-caffiene stuff for health reasons, although once in a while is OK.
Kristen
I'm no biologist, but I do try to follow the science that bears on taste and smell. I think it's fair to say that learning tastes within a range that you're interested in will give you an effective level of acuity that's quite good, even if your raw ability isn't impressive.
Sorry, but the idea that greens have less caffeine than teas made by other manufacturing processes is just folklore. This has been covered many times before on RFDT.
/Lew
OK, so I read the FAQ's. Isn't it safe to to say that while you can't say from cup to cup how much caffeine you are drinking (no matter the variety), that _in general_ you are likely to get more caffeine if you're regularly drinking darjeeling or matcha than if you are drinking an everyday green? That being said, I think the jasmine tea I drink on a regular basis packs a pretty good punch. And not just the caffeine, either. I like to think it's just the jasmine tea "experience." I don't want to know how much caffeine there is in there because I'd probably have to stop drinking it.
Kristen
biologist, but I do try to follow the science that bears on
OK.Sorry, but the idea that greens have less caffeine than teas made by
No, I don't think so. There tends to be more caffeine in buds and the first couple of leaves on a shoot than on the leaves that come in later, though.
/Lew
snip
if you all were going to
I don't know about the Mikasa cups , but I'd suggest you try an oolong, maybe a bai hao or a floral jade oolong (for the latter I'd recommend Hou De Asian Art, just because I like his oolongs muchly. JMHO). Some oolongs have wonderful dried apricot or lemon peel nuances that are very nice. I mostly find the dried fruit thing in oolongs like the bai hao or the other darker-than-mostly-green oolongs, but they don't have to be super heavily baked.
Do you have a slight preferance for good scent, or for good taste?
Melinda
OK, here is the deal.
Sasha.
OK, that makes sense. I don't re-brew, but when I want some tea later in the day I will try the technique of pouring off the first (barely steeped) brewing to reduce the caffeine. I always limit myself to one
24 ounce pot, and I'm so sad when I pour the last cup.I have a tea set that my great-grandfather won at the state fair when my grandmother was a girl, and she has given it to me. It has a sunset motif. It's really thin, which I like for tea. My everyday pot and cup are just a standard Blue Willow pattern. It's a British pattern, but my grandmother had a whole set of dishes in BW and I came to like it. I guess I'm pretty sentimental when it comes to my grandmothers.
Thanks, Kristen
messagenews: snipped-for-privacy@panix1.panix.com...
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.