I have taken to drinking Red Rose Green Tea. I bought a box of it
a few months ago, transferred the tea bags to a canister but it sat in
my kitchen cupboards untouched. I just brewed a cup of it and it
seems good.

I was wondering (since I tossed the box all those months ago) how long
should I let it steep for and is brewing green tea do-able in a
teapot. I use a brown betty type pot.

While intrepidly exploring rec.food.drink.tea, Jaime rolled
initiative and posted the following:

>
> I have taken to drinking Red Rose Green Tea. I bought a box of
> it a few months ago, transferred the tea bags to a canister but
> it sat in my kitchen cupboards untouched. I just brewed a cup
> of it and it seems good.
>
> I was wondering (since I tossed the box all those months ago)
> how long should I let it steep for and is brewing green tea
> do-able in a teapot. I use a brown betty type pot.

Loose leaf green teas typically steep for twice the time of blacks,
e.g. 3 minutes is typical for a black tea, while 6 to 7 minutes is
typical of greens. Green tea is also steeped at a lower
temperature.

I steep greens in a teapot frequently for my wife and I to consume.
The thing is, blacks and oolongs leave behind a little in your
teapot unless you are really scrubbing it out after each use. So I
have a second teapot that I use just for green and white teas.


--
Derek

Road Kill Cafe - We make it your way, right away.
Straight from your grill to ours.

/15/04

> While intrepidly exploring rec.food.drink.tea, Jaime rolled
> initiative and posted the following:
>
>>
>> I have taken to drinking Red Rose Green Tea. I bought a box of
>> it a few months ago, transferred the tea bags to a canister but
>> it sat in my kitchen cupboards untouched. I just brewed a cup
>> of it and it seems good.
>>
>> I was wondering (since I tossed the box all those months ago)
>> how long should I let it steep for and is brewing green tea
>> do-able in a teapot. I use a brown betty type pot.
>
> Loose leaf green teas typically steep for twice the time of blacks,
> e.g. 3 minutes is typical for a black tea, while 6 to 7 minutes is
> typical of greens. Green tea is also steeped at a lower
> temperature.

Derek, I steep greens seldom more than 2 minutes, even at temperatures as
low as 130 degrees (in the case of best Long Jins and Gyokuros). Once the
leaves open, even less time is required. Perhaps I'm putting in far more
leaf than you. My formula is simple enough and usually works: Half the
number of grams of dry tea as there will be ounces of wet water. More often
I brew at between 160 and 175. Most good green teas seem happy at this
range. Six or seven minutes sounds like a pretty long steep to me.
>
> I steep greens in a teapot frequently for my wife and I to consume.
> The thing is, blacks and oolongs leave behind a little in your
> teapot unless you are really scrubbing it out after each use. So I
> have a second teapot that I use just for green and white teas.

Me too. It's amazing how quickly that residue begins to become noticable.
Many people would even advise a separate Oolong pot.

I'm drinking a beautiful Wu Long I got from the Big Apple Tea House in New
York City on Howard Street just north of Canal between Broadway and
Lafayette Street. This tea is slightly astringent, very floral, very
delicate, offers a persistent and pleasing complementary aftertaste, and is
just all 'round lovely. Worth every cent. I'm a happy camper. I don't think
this tea is any more oxidized than a Bao Zhong, which makes it almost green.

Michael
Gungfuing through the morning

Michael
>

While intrepidly exploring rec.food.drink.tea, Michael Plant
rolled initiative and posted the following:

> /15/04
>
>
>> While intrepidly exploring rec.food.drink.tea, Jaime rolled
>> initiative and posted the following:
>>
>>>
>>> I have taken to drinking Red Rose Green Tea. I bought a box
>>> of it a few months ago, transferred the tea bags to a canister
>>> but it sat in my kitchen cupboards untouched. I just brewed a
>>> cup of it and it seems good.
>>>
>>> I was wondering (since I tossed the box all those months ago)
>>> how long should I let it steep for and is brewing green tea
>>> do-able in a teapot. I use a brown betty type pot.
>>
>> Loose leaf green teas typically steep for twice the time of
>> blacks, e.g. 3 minutes is typical for a black tea, while 6 to 7
>> minutes is typical of greens. Green tea is also steeped at a
>> lower temperature.
>
> Derek, I steep greens seldom more than 2 minutes, even at
> temperatures as low as 130 degrees (in the case of best Long
> Jins and Gyokuros). Once the leaves open, even less time is
> required. Perhaps I'm putting in far more leaf than you. My
> formula is simple enough and usually works: Half the number of
> grams of dry tea as there will be ounces of wet water. More
> often I brew at between 160 and 175. Most good green teas seem
> happy at this range. Six or seven minutes sounds like a pretty
> long steep to me.

You're using much more green tea than I am. I use about 1/3 or even
1/4 as much as you do.

I could be doing it "wrong", but it's always worked for me and
produced quite tasty results.

--
Derek

Road Kill Cafe - We make it your way, right away.
Straight from your grill to ours.

/15/04

> While intrepidly exploring rec.food.drink.tea, Michael Plant
> rolled initiative and posted the following:
>
>> /15/04
>>
>>
>>> While intrepidly exploring rec.food.drink.tea, Jaime rolled
>>> initiative and posted the following:
>>>
>>>>
>>>> I have taken to drinking Red Rose Green Tea. I bought a box
>>>> of it a few months ago, transferred the tea bags to a canister
>>>> but it sat in my kitchen cupboards untouched. I just brewed a
>>>> cup of it and it seems good.
>>>>
>>>> I was wondering (since I tossed the box all those months ago)
>>>> how long should I let it steep for and is brewing green tea
>>>> do-able in a teapot. I use a brown betty type pot.
>>>
>>> Loose leaf green teas typically steep for twice the time of
>>> blacks, e.g. 3 minutes is typical for a black tea, while 6 to 7
>>> minutes is typical of greens. Green tea is also steeped at a
>>> lower temperature.
>>
>> Derek, I steep greens seldom more than 2 minutes, even at
>> temperatures as low as 130 degrees (in the case of best Long
>> Jins and Gyokuros). Once the leaves open, even less time is
>> required. Perhaps I'm putting in far more leaf than you. My
>> formula is simple enough and usually works: Half the number of
>> grams of dry tea as there will be ounces of wet water. More
>> often I brew at between 160 and 175. Most good green teas seem
>> happy at this range. Six or seven minutes sounds like a pretty
>> long steep to me.
>
> You're using much more green tea than I am. I use about 1/3 or even
> 1/4 as much as you do.
>
> I could be doing it "wrong", but it's always worked for me and
> produced quite tasty results.

Hey. You ain't doin' it wrong. You're doin' it right. The proof is the tasty
results. Enjoy your tea.

Michael

Derek > writes:

> While intrepidly exploring rec.food.drink.tea, Michael Plant
> rolled initiative and posted the following:
> > [...6-7 minutes to steep greens..]
> > Derek, I steep greens seldom more than 2 minutes, even at
> > temperatures as low as 130 degrees (in the case of best Long
> > Jins and Gyokuros). Once the leaves open, even less time is
> > required. Perhaps I'm putting in far more leaf than you. My
> > formula is simple enough and usually works: Half the number of
> > grams of dry tea as there will be ounces of wet water. More
> > often I brew at between 160 and 175. Most good green teas seem
> > happy at this range. Six or seven minutes sounds like a pretty
> > long steep to me.
>
> You're using much more green tea than I am. I use about 1/3 or even
> 1/4 as much as you do.

I'm with Michael.

> I could be doing it "wrong", but it's always worked for me and
> produced quite tasty results.

If you're steeping a small amount of leaf for a long time, then maybe
you're brewing a cup akin to the average of the multiple shorter
steeps some of us get from green leaves.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

While intrepidly exploring rec.food.drink.tea, Lewis Perin rolled
initiative and posted the following:

> Derek > writes:
>
>> While intrepidly exploring rec.food.drink.tea, Michael Plant
>> rolled initiative and posted the following:
>> > [...6-7 minutes to steep greens..]
>> > Derek, I steep greens seldom more than 2 minutes, even at
>> > temperatures as low as 130 degrees (in the case of best Long
>> > Jins and Gyokuros). Once the leaves open, even less time is
>> > required. Perhaps I'm putting in far more leaf than you. My
>> > formula is simple enough and usually works: Half the number
>> > of grams of dry tea as there will be ounces of wet water.
>> > More often I brew at between 160 and 175. Most good green
>> > teas seem happy at this range. Six or seven minutes sounds
>> > like a pretty long steep to me.
>>
>> You're using much more green tea than I am. I use about 1/3 or
>> even 1/4 as much as you do.
>
> I'm with Michael.

I'm with they guy at my local tea shop. He hasn't steered me wrong
yet.

>> I could be doing it "wrong", but it's always worked for me and
>> produced quite tasty results.
>
> If you're steeping a small amount of leaf for a long time, then
> maybe you're brewing a cup akin to the average of the multiple
> shorter steeps some of us get from green leaves.

Probably. It's still tasty and since I don't normally go for
multiple steeps of green in the same evening, it's a better use of
my tea than using a lot that I only steep once.

Is this a versatile beverage or what?
--
Derek

Heffalumps to the left of me, woozles to the right.
Here I am, stuck in the middle with Pooh.

Derek > writes:

> While intrepidly exploring rec.food.drink.tea, Lewis Perin rolled
> initiative and posted the following:
>
> > Derek > writes:
> >
> >> While intrepidly exploring rec.food.drink.tea, Michael Plant
> >> rolled initiative and posted the following:
> >> > [...6-7 minutes to steep greens..]
> >> > Derek, I steep greens seldom more than 2 minutes, even at
> >> > temperatures as low as 130 degrees (in the case of best Long
> >> > Jins and Gyokuros). Once the leaves open, even less time is
> >> > required. Perhaps I'm putting in far more leaf than you. My
> >> > formula is simple enough and usually works: Half the number
> >> > of grams of dry tea as there will be ounces of wet water.
> >> > More often I brew at between 160 and 175. Most good green
> >> > teas seem happy at this range. Six or seven minutes sounds
> >> > like a pretty long steep to me.
> >>
> >> You're using much more green tea than I am. I use about 1/3 or
> >> even 1/4 as much as you do.
> >
> > I'm with Michael.
>
> I'm with they guy at my local tea shop. He hasn't steered me wrong
> yet.

Actually I shouldn't have been so, uh, short. I do sometimes brew tea
with very little leaf for a long time, but only if I'm not going to
have the time to drink multiple steeps. Usually the first couple of
(short) steeps from a "normal" amount of leaf will please me more than
the single long steep.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Here's my suggestion, and final word:

Try it Lew's way, try it my way, if you haven't already. It isn't better or
worse. It's just different. You might be surprised. Put the tea through it's
paces. Make it do all the tricks it's capable of. That's my policy.

BTW, what tea exactly are we talkiing about here. Is it RRGT from teabags
ripped? In that case, maybe just ignore me.

Michael

/15/04

> While intrepidly exploring rec.food.drink.tea, Lewis Perin rolled
> initiative and posted the following:
>
>> Derek > writes:
>>
>>> While intrepidly exploring rec.food.drink.tea, Michael Plant
>>> rolled initiative and posted the following:
>>>> [...6-7 minutes to steep greens..]
>>>> Derek, I steep greens seldom more than 2 minutes, even at
>>>> temperatures as low as 130 degrees (in the case of best Long
>>>> Jins and Gyokuros). Once the leaves open, even less time is
>>>> required. Perhaps I'm putting in far more leaf than you. My
>>>> formula is simple enough and usually works: Half the number
>>>> of grams of dry tea as there will be ounces of wet water.
>>>> More often I brew at between 160 and 175. Most good green
>>>> teas seem happy at this range. Six or seven minutes sounds
>>>> like a pretty long steep to me.
>>>
>>> You're using much more green tea than I am. I use about 1/3 or
>>> even 1/4 as much as you do.
>>
>> I'm with Michael.
>
> I'm with they guy at my local tea shop. He hasn't steered me wrong
> yet.
>
>>> I could be doing it "wrong", but it's always worked for me and
>>> produced quite tasty results.
>>
>> If you're steeping a small amount of leaf for a long time, then
>> maybe you're brewing a cup akin to the average of the multiple
>> shorter steeps some of us get from green leaves.
>
> Probably. It's still tasty and since I don't normally go for
> multiple steeps of green in the same evening, it's a better use of
> my tea than using a lot that I only steep once.
>
> Is this a versatile beverage or what?

While intrepidly exploring rec.food.drink.tea, Michael Plant
rolled initiative and posted the following:

> Here's my suggestion, and final word:
>
> Try it Lew's way, try it my way, if you haven't already. It
> isn't better or worse. It's just different. You might be
> surprised. Put the tea through it's paces. Make it do all the
> tricks it's capable of. That's my policy.

Actually, I've tried it both ways. But I find that since I only
drink green tea on occassion, and rarely more than a cup at a time,
it's a waste of tea to use a lot figuring that I'll get multiple
infusions out of it.

> BTW, what tea exactly are we talkiing about here. Is it RRGT
> from teabags ripped? In that case, maybe just ignore me.

Ew. Now that's just sick.

--
Derek

Then there was the guy who loved his wife so much, he almost told
her.

On 15 Apr 2004 14:15:34 GMT, Derek > wrote:


>I steep greens in a teapot frequently for my wife and I to consume.
>The thing is, blacks and oolongs leave behind a little in your
>teapot unless you are really scrubbing it out after each use. So I
>have a second teapot that I use just for green and white teas.


Yes I was considering getting a second pot for the green tea.
I'm not a fanatic on scrubbing out teapots. Generally a thorough rinse
with hot water suits me and I only clean out a teapot when it looks
like it *really* needs it.

On Fri, 16 Apr 2004 10:27:50 GMT, Michael Plant >
wrote:


>BTW, what tea exactly are we talkiing about here. Is it RRGT from teabags
>ripped? In that case, maybe just ignore me.

Well I am using Red Rose green tea from teabags.
The tea was bought at the supermarket. I figured it was a start to
enjoying green tea. I did not want to buy anything loose
at first in case I did not like it but I most likely will now or just
get a higher quality brand from somewhere.

Jaime: I am an aficionado of Red Rose green tea in bags! My method may be
at odds with other's, but maybe you will wish to modify it. I plunk a one
pint ceramic mug (purchased from Starbuck's) filled with tap water
(unfiltered) in my microwave, insert into the mug a RR teabag after
carefully removing the tag from the string. Some folks like to leave the
tag on for the extra smoky taste from the heated tiny staple, but I prefer
not to mask the delicate flavor of the tea. I then set the microwave for 2
minutes and 20 seconds, precisely. After that I continue to make my
breakfast omelet (about 8 minutes). When that is done, I remove the cup
from the microwave, vigorously dunk the bag up and down in the previously
described Brit method, squeeze the bag with my fingers (burns, so watch this
step) to drain the teabag and then add some Stevia for natural sweetening.
Ah, the quaintness of the tea ceremony.*G*

Leif

P. S. You don't have to make an omelet to achieve this cup of tea, as
crumpets, scones or Cheerios goes well with it.


"Jaime" > wrote in message
...
>
> I have taken to drinking Red Rose Green Tea. I bought a box of it
> a few months ago, transferred the tea bags to a canister but it sat in
> my kitchen cupboards untouched. I just brewed a cup of it and it
> seems good.
>
> I was wondering (since I tossed the box all those months ago) how long
> should I let it steep for and is brewing green tea do-able in a
> teapot. I use a brown betty type pot.

On Sun, 18 Apr 2004 18:57:06 -0700, "Leif Thorvaldson"
> wrote:

>Jaime: I am an aficionado of Red Rose green tea in bags! My method may be
>at odds with other's, but maybe you will wish to modify it. I plunk a one
>pint ceramic mug (purchased from Starbuck's) filled with tap water
>(unfiltered) in my microwave, insert into the mug a RR teabag after
>carefully removing the tag from the string. Some folks like to leave the
>tag on for the extra smoky taste from the heated tiny staple, but I prefer
>not to mask the delicate flavor of the tea.

My teabags do not have a tag, string or a staple so I am quite safe
there. :-)


> I then set the microwave for 2
>minutes and 20 seconds, precisely. After that I continue to make my
>breakfast omelet (about 8 minutes). When that is done, I remove the cup
>from the microwave, vigorously dunk the bag up and down in the previously
>described Brit method, squeeze the bag with my fingers (burns, so watch this
>step) to drain the teabag and then add some Stevia for natural sweetening.
>Ah, the quaintness of the tea ceremony.*G*

You won't mind if I use a cup, a spoon and freshly boiled water from
my whistling kettle will you?

I *will* still dunk in the previously described Brit method though.
Some things you just *have to* do. :-)



>P. S. You don't have to make an omelet to achieve this cup of tea, as
>crumpets, scones or Cheerios goes well with it.

I'd prefer the omelet. Crumpets, scones and cheerios
are not a part of my paleolithic-style of eating.

Jaime (who is enjoying a cup of green tea now)

Leif 4/18/04


> Jaime: I am an aficionado of Red Rose green tea in bags! My method may be
> at odds with other's, but maybe you will wish to modify it. I plunk a one
> pint ceramic mug (purchased from Starbuck's) filled with tap water
> (unfiltered) in my microwave, insert into the mug a RR teabag after
> carefully removing the tag from the string. Some folks like to leave the
> tag on for the extra smoky taste from the heated tiny staple, but I prefer
> not to mask the delicate flavor of the tea. I then set the microwave for 2
> minutes and 20 seconds, precisely. After that I continue to make my
> breakfast omelet (about 8 minutes). When that is done, I remove the cup
> from the microwave, vigorously dunk the bag up and down in the previously
> described Brit method, squeeze the bag with my fingers (burns, so watch this
> step) to drain the teabag and then add some Stevia for natural sweetening.
> Ah, the quaintness of the tea ceremony.*G*
>
> Leif
>
> P. S. You don't have to make an omelet to achieve this cup of tea, as
> crumpets, scones or Cheerios goes well with it.


Coincidentally, while my methods may differ from Leif's, the spirits match.
I take my one pint ceramic mug, stolen from Starbucks, to the cafe across
the street where tea costs half as much, have them place a teabag into my
mug with hot water, and then I return to Starbucks to relax in one of their
big cozy armchairs, studying, reading, and drinking for about five hours.
About 17-18 minutes in I remove the teabag from the mug, pressing it between
my right forefinger and the upper edge of the inner wall of the mug two or
three times. I also add approximately 1/3 of a yellow packet of Stevia from
my stash, likewise lifted from Starbucks, stirring with a wooden stick,
likewise from my stash lifted from Starbucks, eight times counterclockwise.
(I am left handed; right handed persons might choose to stir clockwise. Do
not, under any circumstances, change direction.)

As Leif implies by his failure to mention the aroma or taste of the tea,
style is everything, and it is best to disgard the resultant brew into the
Starbucks garbage pail upon leaving. It's cold at that point anyway. Use the
Starbucks rest room to thoroughly wash the mug.

(I'm only joking here, of course. I would NEVER perpetrate such dastardly
deeds. I think you all know me well enough to understand that, right?)

On Mon, 19 Apr 2004 11:57:04 GMT, Michael Plant >
wrote:



>(I'm only joking here, of course. I would NEVER perpetrate such dastardly
>deeds. I think you all know me well enough to understand that, right?)

Truth be told, I do not know you *that* well at all. <g>

It was an interesting story btw. I enjoyed it greatly.

Jaime > writes:

> On Sun, 18 Apr 2004 18:57:06 -0700, "Leif Thorvaldson"
> > wrote:
>
> [...green tea bags at breakfast...]
>
> >P. S. You don't have to make an omelet to achieve this cup of tea, as
> >crumpets, scones or Cheerios goes well with it.
>
> I'd prefer the omelet. Crumpets, scones and cheerios
> are not a part of my paleolithic-style of eating.

I wonder how many varieties of tea go back to the Paleolithic.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On 19 Apr 2004 10:57:53 -0400, Lewis Perin > wrote:


>I wonder how many varieties of tea go back to the Paleolithic.

That is something I have been wondering myself off and on
because tea has a long history.

I know in the book Neanderthin (which is the diet I follow) that green
tea is allowed. I have not noticed the author (Ray Audette)
mentioning any other type of tea but I do have a couple more chapters
of the book to finish reading and there are several recipes in the
book which I have not thoroughly looked through yet.

I am sure that any herbal/fruit tea would be considerred paleolithic
as there are many recipes for them on the paleofood recipe sites I
read.

"Jaime" > wrote in message
...
> On Mon, 19 Apr 2004 11:57:04 GMT, Michael Plant >
> wrote:
>
>
>
> >(I'm only joking here, of course. I would NEVER perpetrate such dastardly
> >deeds. I think you all know me well enough to understand that, right?)
>
> Truth be told, I do not know you *that* well at all. <g>

Yeah, but he doesn't mention what he had for breakfast! *G*
>
> It was an interesting story btw. I enjoyed it greatly.
>

>> Truth be told, I do not know you *that* well at all. <g>
>
>Yeah, but he doesn't mention what he had for breakfast! *G*
>>
>> It was an interesting story btw. I enjoyed it greatly.
>>

Michael is on quite a tear lately.

Joe

well, say hi to all, I am new in here but old in Chinese tea
drinking...

The following is a commonly adapted methods from the people at the
origin place:
Longjing (normall quality, not the best, for the best is less likely
to be found in US and Europe): in clear glasses(or crystal), so that
you can find if the leaves are prepared properly; 1st steep, around
75C degree hot water and no more than 2 mintues, or till aroma is
satisfied; 2nd steep, hotter water (80-85?) and same timing, or take
the aroma as the sign, again, till you satisfied; 3rd, 90c, around 1
min., verify the taste; 4th and onwards, balanced the aroma and taste
by youself, stop at the end of the 6th.

About Wulong(Oolong), it is commomly believed (by Chinese tea-lovers)
that clay pot will be appropriate for this kind, and Yixing Zisha is
of the top choice average quality (250cc) priced arround $60-80; but I
haven't found any in stock locally About timing, follow the policy
of "self-satisfied" normall size of a clay pot is about 250cc, and
some of them have an inside leave container as kinf of internal filter
which in volume about 30-45 cm3, and normally when you fill the filter
to its half full, the leaves will bulge twice compare they were dry,
better quality leaves may bulge more. For Wulong is semi-oxidated,
(compare green tea non-oxidated, and black tea full-oxidated), they
normally survived longer in hotter water than green and black. As far
as I know, there are 4 area growing proper Wulong. North and South of
Fujian, Guangdong, and Taiwan. I LOVE THEM ALL!



Derek > wrote in message >...
> While intrepidly exploring rec.food.drink.tea, Michael Plant
> rolled initiative and posted the following:
>
> > Here's my suggestion, and final word:
> >
> > Try it Lew's way, try it my way, if you haven't already. It
> > isn't better or worse. It's just different. You might be
> > surprised. Put the tea through it's paces. Make it do all the
> > tricks it's capable of. That's my policy.
>
> Actually, I've tried it both ways. But I find that since I only
> drink green tea on occassion, and rarely more than a cup at a time,
> it's a waste of tea to use a lot figuring that I'll get multiple
> infusions out of it.
>
> > BTW, what tea exactly are we talkiing about here. Is it RRGT
> > from teabags ripped? In that case, maybe just ignore me.
>
> Ew. Now that's just sick.

well, say hi to all, I am new in here but old in Chinese tea
drinking...

The following is a commonly adapted methods from the people at the
origin place:
Longjing (normall quality, not the best, for the best is less likely
to be found in US and Europe): in clear glasses(or crystal), so that
you can find if the leaves are prepared properly; 1st steep, around
75C degree hot water and no more than 2 mintues, or till aroma is
satisfied; 2nd steep, hotter water (80-85?) and same timing, or take
the aroma as the sign, again, till you satisfied; 3rd, 90c, around 1
min., verify the taste; 4th and onwards, balanced the aroma and taste
by youself, stop at the end of the 6th.

About Wulong(Oolong), it is commomly believed (by Chinese tea-lovers)
that clay pot will be appropriate for this kind, and Yixing Zisha is
of the top choice average quality (250cc) priced arround $60-80; but I
haven't found any in stock locally About timing, follow the policy
of "self-satisfied" normall size of a clay pot is about 250cc, and
some of them have an inside leave container as kinf of internal filter
which in volume about 30-45 cm3, and normally when you fill the filter
to its half full, the leaves will bulge twice compare they were dry,
better quality leaves may bulge more. For Wulong is semi-oxidated,
(compare green tea non-oxidated, and black tea full-oxidated), they
normally survived longer in hotter water than green and black. As far
as I know, there are 4 area growing proper Wulong. North and South of
Fujian, Guangdong, and Taiwan. I LOVE THEM ALL!



Derek > wrote in message >...
> While intrepidly exploring rec.food.drink.tea, Michael Plant
> rolled initiative and posted the following:
>
> > Here's my suggestion, and final word:
> >
> > Try it Lew's way, try it my way, if you haven't already. It
> > isn't better or worse. It's just different. You might be
> > surprised. Put the tea through it's paces. Make it do all the
> > tricks it's capable of. That's my policy.
>
> Actually, I've tried it both ways. But I find that since I only
> drink green tea on occassion, and rarely more than a cup at a time,
> it's a waste of tea to use a lot figuring that I'll get multiple
> infusions out of it.
>
> > BTW, what tea exactly are we talkiing about here. Is it RRGT
> > from teabags ripped? In that case, maybe just ignore me.
>
> Ew. Now that's just sick.