FoodBanter.com - View Single Post

11/10/03

> In article >,
> Michael Plant > wrote:
>
>> Sally 11/9/03
>>
>>
>>> Hello,
>>>
>>> I'm looking for a green tea recommendation - something that I can keep
>>> in the bottom of my tea mug, in the common Chinese fashion, through
>>> several infusions during the afternoon at work. Has anyone found a
>>> particular green that's been good - i.e. fairly forgiving and not
>>> bitter, etc. - for drinking in this way? I'm eying certain greens at
>>> Special Teas and Upton, but would love to hear a recommendation...
>>>
>>> Thanks!
>>>
>>> sp
>>
>> Sally,
>>
>> That's been one of my ongoing issues as well. Most greens seem to work. The
>> trick is adjusting the water temperature and amount of dry leaf to fit the
>> method. Dragon Wells seem to work well and are beautiful in the cup. If you
>> like Jasmine, the pearls are "designed" for just the purpose you describe.
>> If you don't, I would think a pearls not jasmine would fit the bill. I
>> haven't tried them myself yet, though. Also, Silver Needles do well. And, if
>> you don't use too much leaf, some of the Darjeelings -- most notably the
>> Gopaldhara oolongs, IMO -- are among the most beautiful, not to mention
>> tasty. Just thoughts.
>>
>> Michael
>>
>
> how does this work? I assume you don't drink the tea in one gulp? And
> you don'tpour it off?

Correct on both counts. The leaves just dance along with you at the bottom
of the vessel. The trick is to find leaves and methods whereby the liquor
doesn't become bittter or otherwise off-putting.

Michael