I agree with Lars on pompous style.
Nethertheless, great site and afasiac delightful tea! )

James
-- an Englishman in Paris --





"Lars I. Mehlum" > a écrit dans le message de
...
> Betjeman and Barton tea company is imnsho arrogant and pompous, but also
> rather stylish (I'm almost tempted to say typically French). Unfortunately
> it seems to have decided to use stone age marketing techniques.
>
> Lars
> (Bergen, Norway)
>
>
> "Tealover" > wrote in message
> ...
> > If you wanna taste some other Japanese teas, why don't you try those
ones
> :
> > you can see all colors and shapes at
> > http://www.betjemanandbarton.com/en/shop/ray.php?id=8
> >
> >
> >
> > "cc" > a écrit dans le message de
> > ...
> > >
> > > "vincent" > wrote in message
> > >
> > > > could someone give me an advise:
> > > > i tried a "houjicha bancha", green japanese tea, and liked it very
> much
> > > > i would like to try another one, maybe a bit different.
> > >
> > > You can try a genmaicha (green tea + pop-corns of rice + sometimes
> > powdered
> > > tea).
> > > Then it's not really tea, but there is mugicha (roasted barley
infusion,
> > > mostly served cold). Both are easy to find in Japanese grocery stores
> and
> > > should be quite cheap.
> > >
> > > Macha (high grade powdered tea) is for tea ceremony, it's more
> expensive,
> > > not so easily available. You have to whisk it with water in a bowl.
It's
> > > better to see it done first. If that still exists, go to try it at
> > Toraya's
> > > tearoom, that was rue Ste Anne. A few years ago, that was the only
place
> > in
> > > France to really serve Japanese tea.
> > > You can find cheaper powdered green tea in grocery stores (instant
> macha,
> > > etc), that's well to flavor ice-cream, cakes or milk-shakes.
> > >
> > > > COuld you help me, and explain if there are similar points among
> > > > all japanese teas.
> > >
> > > They are all green tea (not fermented).
> > >
> > > Sencha (green tea) is the more common. It is much better fresh. So
drink
> > it
> > > quickly or freeze it.
> > > Well, you probably already know that. The standard way to serve it is
to
> > put
> > > 2 or 3 small spoons of leaves in a small pot (env. 300 ml), add water
> > around
> > > 70 deg. (cooler for higher quality, hotter for lower or if specially
> > > indicated on the package). Pour after 1 minute. Propose a little sweet
> > with
> > > it (most Japanese sweets taste a bit like marrons glaces), but no milk
> or
> > > sugar. Then, you can do a second infusion, most people add a spoon of
> tea
> > > leaves.
> > >
> > > Don't think there is only one sort of green tea. They can be very
> > different.
> > > Higher grade is called Gyokuro (certain Senchas can be better than
> certain
> > > Gyokuros, due to freshness and origine...and well people's tastes
> vary.).
> > > There are many sorts, depending on the way to process it, period of
> > recolt,
> > > the parts of the plant and the area they come from. Now it is the
season
> > to
> > > drink the first leaves picked this year.
> > >
> > > Kuri
> > >
> >
> >
>
>