Forum Replies Created
-
Posts
-
I think the roots of that lie in the 1960’s, as the so-called “Hippie” culture concentrated there. Superficial or not, they were people more prone to embracing intercultural exchange. When the culture died, that attitude remained.
Or, I could be wrong – I live something like 3,000 miles from the west coast, in the land of blue crab and stuffed ham.
The modern “hipster” culture was another that was more prone to intercultural exchange, so “hipster” communities (well, former, that culture is also dying) are another place to find such things.
M.
Ah, that explains why it is much more difficult to oversteep (“stew”) white teas, both needle and peony.
M.
I’m guessing the light oxidation breaks down bittering agents found in green tea but doesn’t contribute to the formation of other agents seen in the more oxidized teas.
M.
It is! I somehow forgot to mention that (and link it) above. Going to fix that shortly.
As to the White Peony Classic Floral, I haven’t yet gotten that one. White tea in general seems more “friendly” to sitting longer, that is while it can “stew” the result isn’t heavily unpleasant. Peony forms seem to be the better within the white tea spectrum. Further experimentation might prove otherwise, though.
M.
I’ve heard mixed things about SF. On one hand, the citizens seem way more open to cultural things and “keeping it real”, for lack of a better phrase. On the other hand, they can be really harsh to people who don’t seem to fit the collective paradigm. I will have to go there one day and see what it’s like for myself.
In any case, I’m not sure how my local Starbucks has tea’d up since the merger, as I don’t frequent the place. There was a (brief) time, but no longer. I think I’d rather not have one of these near by, and the closest thing I have to a “tea shop” in my neighborhood isn’t great.
M.
I’ve just gotten a chance to read that myself. The recipe is compelling and I’m going to put some jasmine pearls on my next teahong order. I think I will try your method, Betty, with some April Mist when I pick up some raw sugar this weekend. I may also try it with honey – I’ve got a fair quantity of the raw, creamed type sitting about.
I do have a few observations, though. This line: “My excuse for the indulgence of that creamy smoothness and original milk taste is that I have all the green tea catechins there in the cup to take care of the fat. I drink full cream milk regularly anyway.”
One needs not worry about milk fat. Dietary fat’s been a “loser” since the 50’s or so, but all those original studies were not based on very sound methods. Milk, especially raw milk, is good for you, and all of the really good stuff’s in the fat (vitamins in milk are fat soluble, and the minerals are bound up in the stuff as well).
Skim milk, on the other hand, used to be an industrial byproduct of creaming, and used to be a feed to fatten up hogs here in the U.S. – not so great.
Rice milk was something I enjoyed last year when I was trying out a new “health food kick”. I can’t speak for the Sinosphere part of the world, but in the U.S. be very careful with rice milk – we have had a sudden increase in the amount of arsenic found in it lately, likely caused by contaminated brown rice syrup, which is a basis for many rice milks.
So worry not! Milk does seem to have a thing on raising insulin levels, though, so if you’re taking it with sugar that might have an effect on how one absorbs the sugar into their cells.
Overall, good article. My above comments are not intended to be criticism so much as the forwarding of different research I’ve come across in about the last year.
M.
I’m inclined to think that Leo notices details others do not, and thus walks away with a higher quality product. With that in mind, I have not ordered from anyone else since TeaHong’s been open, really.
M.Suburbia has it’s virtues, though there has been a crack down on front yard gardening in many areas as of late. My new place is lacking in garden space, but I am looking to rectify that problem. Everyone should cultivate something, I think.
M.
