Forum Replies Created
-
Posts
-
I’m not certain what a mung bean tastes like. I have some in the fridge, but they were for a cooking project I never got to doing (which is reminding me to do it!). Currently, I am using .5 gram of leaves in 50ml of water, heated out to 85 degrees. The gaiwan I prefer for it is relatively thin, which I suppose plays a part in it.
This tea, I’ve noticed, has kept a consistant flavor. I am often somewhat lazy / busy, and I tend to drink all my teas from the gaiwan with the leaves still in it. As of yet, I haven’t had much problem (it actually works very well with shu pu’er, in my slightly thicker gaiwan). I’ve tried steeping it in water that was too cold (lower to mid 70’s), resulting from properly temperatured water poured into an unpreheated gaiwan. It wasn’t as bold, but it retained the same general flavor profile. My second and third brews tend to be this way, as well, regardless of how I prepare the initial infusion. Sometimes the water is hotter.
M.
If I had to guess, it’s a lack of knowledge on some parts, but if the question is “Why”, the answer is usually “Money”.
A couple weeks back I tried a Vanilla Black Tea Bag for kicks at the office. I think I’d rather run headlong into one of the walls of the hanger next time. On the bright side, the vanilla part wasn’t bad.Appeasing your market’s also a big part. I think the U.S. has got it bad for sweet things, so you find a lot of “fruit flavorings”.M.That April Mist is a pretty good green; just about used up my stock of it. Even my girlfriend, who very generally hates things that are not sugared, drinks it (and eats the leaves). I decided on a different green this order, but I may consider it next time. It’s a great value, and a handy green for when guests just ask for “Green tea”.
I’ll agree on the China Green Tips. As I’ve probably said somewhere, those were my first “full leaf” teas. I have been meaning to get another tin so that I can do some experiments and weights on it (now that I have other full leaf greens). You get precious little in a bag, from what I remember; ordering anything other than their “Tall” is rather a waste.M.Well, looks like it doesn’t stop at just their Tazo brand: https://money.cnn.com/2012/11/14/news/starbucks-teavana/index.html
Mixed feelings. On one hand, -maybe- it’ll help people become more tea-aware…they’ll begin to google their purchases, and perhaps find the TeaGuardian (It was my curiosity of Tazo’s full leaf tea that brought me here, after all).On the other hand, Teavana already has an established “niche” – and it’s not nice, as a general thing. Starbucks gave the U.S. a lot of coffee culture. They also gave us a lot of bad coffee culture.All we can do is observe.M.Thanks! I’ll be sure to grab a few tubes before the year’s out, if I can.
Do you want me to add pictures to this one, like you asked Betty in the sticky thread?M.You are most welcome! The best part of these were how handy they were. My next order, I fully intend to grab at least one tube, primarily with the intent of taking them as easy travel-tea. Gifts are also good; I plan to start doing “tea tastings” with a few locals sometime around March – these would make appropriate and inexpensive “party favors”
M.I’d wondered about the bugs. I guess that’s one thing the heating of the tubes is hoping to rid of. Then I have dead bugs in my tea.
Bamboo itself is pretty beautiful. There’s some growing around here wild in some spots, even. I’ve never seen it quite so thick as what I’ve seen growing wild in S.E. Asia, however; guessing it never gets hot enough?
Bamboo tea tools are on my wish-list, though I’m not certain they’re particularly nessecary for anything – they just look nice. Bamboo is getting a new “trendy” face here in the U.S. lately, as apparently it grows fast enough to make it “sustainable” for kitchen items. Too bad the stuff’s pretty heavily processed.
M.
I’d a feeling that what I’d have access to would be pretty low end. Nonetheless, they are pretty attractive. If I find one at an agreeable price, perhaps I’ll nab one just to have a bit of decoration for my tea cabinet.
M.Chawang: Basically, statin is used in modern medicine to lower cholesterol. It does this by stopping the liver from making as much cholesterol as normal.It is thought that high cholesterol is bad, but new research disagrees. Cholesterol is so important that, if food does not give you enough, your liver will make it for you (up to ~1400mg worth). Conventional wisdom states that high cholesterol by itself will give you heart problems and clogged arteries.Statin, which is given to prevent clogged arteries and heart problems, is also known to cause a number of physical problems in addition to lowering liver cholesterol production. These things include memory damage and muscle damage.I am trying to find out if there was a study showing just how much statin gets out of pu’erh leaves and into the brew itself. I was concerned that an infusion might result in enough statin entering the body to cause harm.Leo: I had typed up a response, but the new captcha alternative and my browser at work really do not get along. Basically, you are correct – I meant to type nano grams and not milligrams. However, I have discovered that the highest content pu’erh contains something around 4μg (micrograms).Average pill does appears to be in the 4-5 mg (milligram) range.So I am probably fretting over nothing. Assuming 100% of the statin infused out, I’d need to drink 1,000 cups / day at 4μg per cup to reach the average dose.M.
