My parents used to add a pinch of sugar to the pot while steeping black tea,
saying that it improved the quality of the brew. I think I agree, but that
may be the placebo effect (power of suggestion).

Has anyone else heard of this? or agree with this?
--
Aloke
----
to reply by e-mail remove 123 and change invalid to com

Aloke Prasad wrote:
> My parents used to add a pinch of sugar to the pot while steeping black tea,
> saying that it improved the quality of the brew. I think I agree, but that
> may be the placebo effect (power of suggestion).
>
> Has anyone else heard of this? or agree with this?

I would say if it works for you, do it! I rarely drink black teas but
when I do, I usually add a bit of sugar in the cup, and it seems to
smooth the flavor and enhance the more subtle nuances which I miss when
it's unsweetend. Ceylon's my exception - seems better to me with no sugar.

-ben

The other day I was making tea (of course) and thinking about how
people add a pinch of salt to boiling water when they make pasta.
My understanding is that they do it to raise the temp of the
water beyond 212 deg F ... not that I understand science, mind
you. But perhaps adding some sugar does the same thing. There was
that paper on tea that someone posted a link to the other day
that suggested that black tea should be steeped at as high a temp
as possible. I've often wondered why it *has* to be 212 deg F,
and perhaps the answer is that 212 is the highest you can get,
barring adding some sort of mineral that would allow you to go
higher.

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/

Ian Rastall > wrote:
> The other day I was making tea (of course) and thinking about how
> people add a pinch of salt to boiling water when they make pasta.
> My understanding is that they do it to raise the temp of the
> water beyond 212 deg F ... not that I understand science, mind
> you. But perhaps adding some sugar does the same thing. There was
> that paper on tea that someone posted a link to the other day
> that suggested that black tea should be steeped at as high a temp
> as possible. I've often wondered why it *has* to be 212 deg F,
> and perhaps the answer is that 212 is the highest you can get,
> barring adding some sort of mineral that would allow you to go
> higher.

That makes sense, Ian (the other alternative is to move to the Dead Sea -
does Alaric or any other likely suspect have the boiling point of water
there?). But didn't Aloke say:

"My parents used to add a pinch of sugar to the pot while steeping black tea,
saying it would improve the brew."

The pot, not the kettle? Adding a bit of sugar to water which is off the
fire should cool it, I think, due to the heat of crystalization, but only
trivially I imagine. Anyway, it would need to be in the kettle for it to
raise the boiling point.

Best,

Rick.

In rec.food.drink.tea Rick Chappell wrote:

> The pot, not the kettle?

I read that, then re-read it, then re-read it ... OH! I see. :-)
Yes, the pot. That would probably cool it. But, now that I've been
struck with the idea, I'll see if adding some sugar to the ... oh,
come to think of it, I don't want sugar in my tea kettle. <sigh>
Never mind!

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/

In rec.food.drink.tea Rick Chappell wrote:

> The pot, not the kettle?

I read that, then re-read it, then re-read it ... OH! I see. :-)
Yes, the pot. That would probably cool it. But, now that I've been
struck with the idea, I'll see if adding some sugar to the ... oh,
come to think of it, I don't want sugar in my tea kettle. <sigh>
Never mind!

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/

You have to add a lot of salt to water to significantly change its boiling
point.
The boiling point is raised by approx 1 degree F (1/2 half a degree Celsius)
for water with 29.2 grams of salt dissolved in each kg (liter) of water, i.e
about 1/4 of an ounce for each GLASS of water! Try it and I can promise
you - unless ocean water (average 40g/liter) is your favorite refreshment
drink and you actually wish it was more salty - you are not going to like
your tea. And you only elevated you boiling point 1 degree F!
A pinch of salt put into a spaghetti bowl (1/4 gram per say 4 liters) will
raise the boiling temperature only 1/500 of a degree F, which is about the
same difference as between water boiled upstairs an downstairs.

The only way to raise the boiling point in a household conditions is to use
pressure cooker which will make your tea very astringent, bitter and
smelling like a rotten hay.

Sasha.


"Ian Rastall" > wrote in message
...
> The other day I was making tea (of course) and thinking about how
> people add a pinch of salt to boiling water when they make pasta.
> My understanding is that they do it to raise the temp of the
> water beyond 212 deg F ... not that I understand science, mind
> you. But perhaps adding some sugar does the same thing. There was
> that paper on tea that someone posted a link to the other day
> that suggested that black tea should be steeped at as high a temp
> as possible. I've often wondered why it *has* to be 212 deg F,
> and perhaps the answer is that 212 is the highest you can get,
> barring adding some sort of mineral that would allow you to go
> higher.
>
> Ian
> --
> I will not weary you with descriptions of quiet,
> similar, uninteresting days,--days of sleep,
> and pipes, and coffee. (Sir R.F. Burton)
> http://www.bookstacks.org/

"Alex Chaihorsky" > writes:

> [...]
>
> The only way to raise the boiling point in a household conditions is to use
> pressure cooker which will make your tea very astringent, bitter and
> smelling like a rotten hay.

Once again, Sasha, you've performed a service to mankind. Now the
rest of us don't have to try the pressure cooker maneuver!

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

In rec.food.drink.tea Alex Chaihorsky wrote:

> The only way to raise the boiling point in a household
> conditions is to use pressure cooker which will make your tea
> very astringent, bitter and smelling like a rotten hay.

LOL. Thanks, Sasha. I guess 212 is the magic number, though why I
have no idea. Perhaps nature adapts to limits such as that.

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/

In rec.food.drink.tea Lewis Perin wrote:

> Once again, Sasha, you've performed a service to mankind. Now
> the rest of us don't have to try the pressure cooker maneuver!

Well, in the interest of public service, I can tell you that tea
made with an espresso machine is also bitter and nasty. :-)

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/

Rick Chappell > wrote in news:cngjdt$jn4$1
@news.doit.wisc.edu:

> That makes sense, Ian (the other alternative is to move to the Dead Sea -
> does Alaric or any other likely suspect have the boiling point of water
> there?).

Depending upon one's geolocation, the Great Salt Lake in Utah might do,
erm, in a pinch.

--
fD

I am no water chemist, but I believe that since sugar does not
disassociate when dissolved, this is not true. Salt is NaCl, which
means that when you put it in water, it becomes Na+ and Cl-, thus
increasing the number of ions. Sugar is a covalent compound, which
means it remains as-is in dissolution.

That being said, I'm not sure I understand the connection between the
solvency of water and the addition of ionic impurities. Maybe I'll look
that up in my Chemistry book.

Steve

Alex Chaihorsky wrote:
> When we steep things in water we extract. Extraction is dependant on
> dissociative abilities of water and it improves with the presence of free
> ions. That is why sometimes a tiny pinch of salt is added to water when
> making coffee or tea.
> Sugar, being dissolved, may work in the same way.

That is why I said "sugar, beinmg dissolved, MAY work the same way". The
molecule of sugar MAY have surface polarities that act as weak ions even if
it does not disassociate. The second part of you mail - yes, look up your
Chemistry book

Sasha.

"Steve Hay" > wrote in message
news:_gSmd.12869$pP5.10437@trnddc05...
>I am no water chemist, but I believe that since sugar does not disassociate
>when dissolved, this is not true. Salt is NaCl, which means that when you
>put it in water, it becomes Na+ and Cl-, thus increasing the number of
>ions. Sugar is a covalent compound, which means it remains as-is in
>dissolution.
>
> That being said, I'm not sure I understand the connection between the
> solvency of water and the addition of ionic impurities. Maybe I'll look
> that up in my Chemistry book.
>
> Steve
>
> Alex Chaihorsky wrote:
>> When we steep things in water we extract. Extraction is dependant on
>> dissociative abilities of water and it improves with the presence of free
>> ions. That is why sometimes a tiny pinch of salt is added to water when
>> making coffee or tea.
>> Sugar, being dissolved, may work in the same way.

212 is NOT a magic number - green teas are better with cooler water and
pressure cooker does make meat and vegetable soups taste better. And coffee.
It also disinfects better.
But being a boiling point 212 is the easiest to maintain - once your pot is
boiling you know its 212 and never will get higher under normal
circumstances.

Magical number for extraction is 40% (80 proof) alcohol in water (standard
vodka). That is the absolute best proportion for alcohol extraction of
organics from herbs, etc.. And I do not think its just a coincidence that
it's the same percentage that is traditionally used for hard liquor.

Sasha.


"Ian Rastall" > wrote in message
...
> In rec.food.drink.tea Alex Chaihorsky wrote:
>
>> The only way to raise the boiling point in a household
>> conditions is to use pressure cooker which will make your tea
>> very astringent, bitter and smelling like a rotten hay.
>
> LOL. Thanks, Sasha. I guess 212 is the magic number, though why I
> have no idea. Perhaps nature adapts to limits such as that.
>
> Ian
> --
> I will not weary you with descriptions of quiet,
> similar, uninteresting days,--days of sleep,
> and pipes, and coffee. (Sir R.F. Burton)
> http://www.bookstacks.org/

In rec.food.drink.tea Alex Chaihorsky wrote:

> 212 is NOT a magic number - green teas are better with cooler
> water and pressure cooker does make meat and vegetable soups
> taste better. And coffee.

I'm sorry, I meant black tea. Goes to show that I rarely drink
green!

I was thinking of a post I read earlier in the year when someone
was wondering why 212 deg F exactly is good for black tea, as if
it were some sort of magic number, whereas it's just the highest
temp you can achieve when boiling water. IOW, why not 205 or 200?
Why does the perfect steeping temp for water happen to be the
upper temperature limit? If you say black tea tastes bad with
water at higher temps, than 212 must be some sort of mystical
number in to black tea.

Sorry, I'm philosophizing over a mug of lapsang. :-)

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/

"Ben S." > wrote in message
...
> Aloke Prasad wrote:
>> My parents used to add a pinch of sugar to the pot while steeping black
>> tea, saying that it improved the quality of the brew. I think I agree,
>> but that may be the placebo effect (power of suggestion).
>>
>> Has anyone else heard of this? or agree with this?
>
> I would say if it works for you, do it!

But the scientist/engineer in me will wonder whether it's all psychosomatic
or if the effect is real. It's too much to set up a blind taste test :-)
Thus i was wondering if this belief/effect (of small amount of sugar
improving the color of the liquor) was more widespread ...

> I rarely drink black teas but when I do, I usually add a bit of sugar in
> the cup, and it seems to smooth the flavor and enhance the more subtle
> nuances which I miss when it's unsweetend. Ceylon's my exception - seems
> better to me with no sugar.

There wouldn't be much of an effect on taste (sweetening) of 1 tsp of sugar
in a pot brewing 3-4 cups of tea. It was (supposedly) to improve the
quality of the brew ...
--
Aloke
----
to reply by e-mail remove 123 and change invalid to com

"Alex Chaihorsky" > wrote in message
. com...
> BTW, what is crack cocaine? Is it a synthetic substance or a processed
> cocaine? I hear this name everywhere but never an intellegent explanation
> what is it. I am, BTW for complete and total legalisation of all drugs,
> since I know, being a Russian that government cannot control this anyway.
> I do not know if this is a common knowledge but until (I think) 1996 the
> old tea laws in the US that were supposed to protect consumer from rotten
> tea, would not allow the bulk importation of Puerh, since it smelled
> "funny". It was repealed during Clinton administration.
>
> Sasha.

I believe that crack is the form of cocaine that is smoked (not snorted).

From 2 seconds of Googling:

http://www.cocaine.org/
--
Aloke
----
to reply by e-mail remove 123 and change invalid to com

"Rick Chappell" > wrote in message
...
> Ian Rastall > wrote:
>> The other day I was making tea (of course) and thinking about how
>> people add a pinch of salt to boiling water when they make pasta.
>> My understanding is that they do it to raise the temp of the
>> water beyond 212 deg F ... not that I understand science, mind
>> you. But perhaps adding some sugar does the same thing. There was
>> that paper on tea that someone posted a link to the other day
>> that suggested that black tea should be steeped at as high a temp
>> as possible. I've often wondered why it *has* to be 212 deg F,
>> and perhaps the answer is that 212 is the highest you can get,
>> barring adding some sort of mineral that would allow you to go
>> higher.
>
> That makes sense, Ian (the other alternative is to move to the Dead Sea -
> does Alaric or any other likely suspect have the boiling point of water
> there?). But didn't Aloke say:
>
> "My parents used to add a pinch of sugar to the pot while steeping black
> tea,
> saying it would improve the brew."

That's right, it was added to the pot (and strirred in for 1 second) right
after the boiling water was poured on to the leaves.

> The pot, not the kettle? Adding a bit of sugar to water which is off the
> fire should cool it, I think, due to the heat of crystalization, but only
> trivially I imagine. Anyway, it would need to be in the kettle for it to
> raise the boiling point.

I suspect it was some chemical effect of sugar on the leaching of tea
compounds .. assuming this wasn't an old family tradition without any
substantiation..
--
Aloke
----
to reply by e-mail remove 123 and change invalid to com

Now there's a question I never thought to ask...anyone know if there is a
liquer that uses tea leaves? Hmmm....


Melinda

>
> Magical number for extraction is 40% (80 proof) alcohol in water (standard
> vodka). That is the absolute best proportion for alcohol extraction of
> organics from herbs, etc.. And I do not think its just a coincidence that
> it's the same percentage that is traditionally used for hard liquor.
>
> Sasha.

Now there's a question I never thought to ask...anyone know if there is a
liquer that uses tea leaves? Hmmm....


Melinda

>
> Magical number for extraction is 40% (80 proof) alcohol in water (standard
> vodka). That is the absolute best proportion for alcohol extraction of
> organics from herbs, etc.. And I do not think its just a coincidence that
> it's the same percentage that is traditionally used for hard liquor.
>
> Sasha.

Tea is far too delicate a substance for something like this. To be used in
alchohol the flavor has to be very strong to overcome the alchohol itself.
Making such drinks is a national sport in Russia and people always make
their own home pepper, lemon peel, orange peel, cranberry, etc. flavored
vodka. My favourite can even be bought in the States now - its Ukrainian
Honey Pepper vodka from Nemirov. I heard of almost everything being added
to vodka including lot of herbs (Zveroboy, Starka, Tarragon), coffee
(syropy - not my taste) but two substances were kind of taboo - milk and
tea. And I think there must be a good reason for it. But hey - nothing can
stand between an entrepreneural girl and her determination to spoil a bottle
of vodka and a can of tea And Te Guan Yin is probably the best candidate
for this experiment.

Sasha.


"Melinda" > wrote in message
...
> Now there's a question I never thought to ask...anyone know if there is a
> liquer that uses tea leaves? Hmmm....
>
>
> Melinda
>
>>
>> Magical number for extraction is 40% (80 proof) alcohol in water
>> (standard vodka). That is the absolute best proportion for alcohol
>> extraction of organics from herbs, etc.. And I do not think its just a
>> coincidence that it's the same percentage that is traditionally used for
>> hard liquor.
>>
>> Sasha.
>
>

Tea is far too delicate a substance for something like this. To be used in
alchohol the flavor has to be very strong to overcome the alchohol itself.
Making such drinks is a national sport in Russia and people always make
their own home pepper, lemon peel, orange peel, cranberry, etc. flavored
vodka. My favourite can even be bought in the States now - its Ukrainian
Honey Pepper vodka from Nemirov. I heard of almost everything being added
to vodka including lot of herbs (Zveroboy, Starka, Tarragon), coffee
(syropy - not my taste) but two substances were kind of taboo - milk and
tea. And I think there must be a good reason for it. But hey - nothing can
stand between an entrepreneural girl and her determination to spoil a bottle
of vodka and a can of tea And Te Guan Yin is probably the best candidate
for this experiment.

Sasha.


"Melinda" > wrote in message
...
> Now there's a question I never thought to ask...anyone know if there is a
> liquer that uses tea leaves? Hmmm....
>
>
> Melinda
>
>>
>> Magical number for extraction is 40% (80 proof) alcohol in water
>> (standard vodka). That is the absolute best proportion for alcohol
>> extraction of organics from herbs, etc.. And I do not think its just a
>> coincidence that it's the same percentage that is traditionally used for
>> hard liquor.
>>
>> Sasha.
>
>

Tea is far too delicate a substance for something like this. To be used in
alchohol the flavor has to be very strong to overcome the alchohol itself.
Making such drinks is a national sport in Russia and people always make
their own home pepper, lemon peel, orange peel, cranberry, etc. flavored
vodka. My favourite can even be bought in the States now - its Ukrainian
Honey Pepper vodka from Nemirov. I heard of almost everything being added
to vodka including lot of herbs (Zveroboy, Starka, Tarragon), coffee
(syropy - not my taste) but two substances were kind of taboo - milk and
tea. And I think there must be a good reason for it. But hey - nothing can
stand between an entrepreneural girl and her determination to spoil a bottle
of vodka and a can of tea And Te Guan Yin is probably the best candidate
for this experiment.

Sasha.


"Melinda" > wrote in message
...
> Now there's a question I never thought to ask...anyone know if there is a
> liquer that uses tea leaves? Hmmm....
>
>
> Melinda
>
>>
>> Magical number for extraction is 40% (80 proof) alcohol in water
>> (standard vodka). That is the absolute best proportion for alcohol
>> extraction of organics from herbs, etc.. And I do not think its just a
>> coincidence that it's the same percentage that is traditionally used for
>> hard liquor.
>>
>> Sasha.
>
>

Ian,

FWIW, I usually brew black teas (red teas, if you will) at around 195. That
is quite sufficiently hot and produces a tastier cup of tea. JMHO. No magic.

Michael




Ian /17/04


snip

> I was thinking of a post I read earlier in the year when someone
> was wondering why 212 deg F exactly is good for black tea, as if
> it were some sort of magic number, whereas it's just the highest
> temp you can achieve when boiling water. IOW, why not 205 or 200?
> Why does the perfect steeping temp for water happen to be the
> upper temperature limit? If you say black tea tastes bad with
> water at higher temps, than 212 must be some sort of mystical
> number in to black tea.
>
> Sorry, I'm philosophizing over a mug of lapsang. :-)
>
> Ian

"Melinda" > wrote in message

> Now there's a question I never thought to ask...anyone know if there is a
> liquer that uses tea leaves? Hmmm....

Many are comercialised. And you can make some yourself.
There are recipes on that pattern :
Brew tea with lots of leaves, add alcohol, filter the next day and add
syrup.
Infuse dry tea directly in alcohol, filter the next day and add syrup.

If you try, tell us what it's like.

Kuri

Falky foo > wrote:
> I like a spoonful of crack cocaine in my tea.

Kids these days. No respect for tradition. In the old country, we
held a rock between our teeth while we sipped.

R. Chepelyevsky

Falky foo > wrote:
> I like a spoonful of crack cocaine in my tea.

Kids these days. No respect for tradition. In the old country, we
held a rock between our teeth while we sipped.

R. Chepelyevsky

I remember seeing Yunnan tuocha in the green/white box in the
eighties. I've still got one. As far as I can remember loose Puerh
in tins was always available. I've got a Chinese tea sample set from
the seventies with a tin of Puer. I don't remember seeing the cakes
till late nineties. I remember there was a limitation on TCM imports
but now anything is available. You hear the horror stories of lacing
with US pharmeceuticals. Every so often we have a crackdown on
illegal Chinese imports.

Jim

"Alex Chaihorsky" > wrote in message .com>...
> BTW, what is crack cocaine? Is it a synthetic substance or a processed
> cocaine? I hear this name everywhere but never an intellegent explanation
> what is it. I am, BTW for complete and total legalisation of all drugs,
> since I know, being a Russian that government cannot control this anyway. I
> do not know if this is a common knowledge but until (I think) 1996 the old
> tea laws in the US that were supposed to protect consumer from rotten tea,
> would not allow the bulk importation of Puerh, since it smelled "funny". It
> was repealed during Clinton administration.
>
> Sasha.

I remember seeing Yunnan tuocha in the green/white box in the
eighties. I've still got one. As far as I can remember loose Puerh
in tins was always available. I've got a Chinese tea sample set from
the seventies with a tin of Puer. I don't remember seeing the cakes
till late nineties. I remember there was a limitation on TCM imports
but now anything is available. You hear the horror stories of lacing
with US pharmeceuticals. Every so often we have a crackdown on
illegal Chinese imports.

Jim

"Alex Chaihorsky" > wrote in message .com>...
> BTW, what is crack cocaine? Is it a synthetic substance or a processed
> cocaine? I hear this name everywhere but never an intellegent explanation
> what is it. I am, BTW for complete and total legalisation of all drugs,
> since I know, being a Russian that government cannot control this anyway. I
> do not know if this is a common knowledge but until (I think) 1996 the old
> tea laws in the US that were supposed to protect consumer from rotten tea,
> would not allow the bulk importation of Puerh, since it smelled "funny". It
> was repealed during Clinton administration.
>
> Sasha.

There's a recipe on this page
http://www.guntheranderson.com/liqueurs/greentea.htm at the bottom for a
green tea liqueur. I'm aging a batch of blackberry brandy right now myself
so I have a little experience. Just thinking about what the best types of
spirits are vs. type of tea...Yeah if I experiment I'll let you know. This
ought to be fun.

Melinda

"cc" > wrote in message
...
>
> "Melinda" > wrote in message
>
>> Now there's a question I never thought to ask...anyone know if there is a
>> liquer that uses tea leaves? Hmmm....
>
> Many are comercialised. And you can make some yourself.
> There are recipes on that pattern :
> Brew tea with lots of leaves, add alcohol, filter the next day and add
> syrup.
> Infuse dry tea directly in alcohol, filter the next day and add syrup.
>
> If you try, tell us what it's like.
>
> Kuri
>

There's a recipe on this page
http://www.guntheranderson.com/liqueurs/greentea.htm at the bottom for a
green tea liqueur. I'm aging a batch of blackberry brandy right now myself
so I have a little experience. Just thinking about what the best types of
spirits are vs. type of tea...Yeah if I experiment I'll let you know. This
ought to be fun.

Melinda

"cc" > wrote in message
...
>
> "Melinda" > wrote in message
>
>> Now there's a question I never thought to ask...anyone know if there is a
>> liquer that uses tea leaves? Hmmm....
>
> Many are comercialised. And you can make some yourself.
> There are recipes on that pattern :
> Brew tea with lots of leaves, add alcohol, filter the next day and add
> syrup.
> Infuse dry tea directly in alcohol, filter the next day and add syrup.
>
> If you try, tell us what it's like.
>
> Kuri
>

Ian Rastall > writes:

> In rec.food.drink.tea Lewis Perin wrote:
>
> > Once again, Sasha, you've performed a service to mankind. Now
> > the rest of us don't have to try the pressure cooker maneuver!
>
> Well, in the interest of public service, I can tell you that tea
> made with an espresso machine is also bitter and nasty. :-)

What kind of tea, might I ask?

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

Ian Rastall > writes:

> In rec.food.drink.tea Lewis Perin wrote:
>
> > Once again, Sasha, you've performed a service to mankind. Now
> > the rest of us don't have to try the pressure cooker maneuver!
>
> Well, in the interest of public service, I can tell you that tea
> made with an espresso machine is also bitter and nasty. :-)

What kind of tea, might I ask?

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

"Rick Chappell" > wrote in message
...
> Falky foo > wrote:
>> I like a spoonful of crack cocaine in my tea.
>
> Kids these days. No respect for tradition. In the old country, we
> held a rock between our teeth while we sipped.
>
> R. Chepelyevsky

And some of us had to chew it too

Sasha.

"Rick Chappell" > wrote in message
...
> Falky foo > wrote:
>> I like a spoonful of crack cocaine in my tea.
>
> Kids these days. No respect for tradition. In the old country, we
> held a rock between our teeth while we sipped.
>
> R. Chepelyevsky

And some of us had to chew it too

Sasha.

"Rick Chappell" > wrote in message
...
> Falky foo > wrote:
>> I like a spoonful of crack cocaine in my tea.
>
> Kids these days. No respect for tradition. In the old country, we
> held a rock between our teeth while we sipped.
>
> R. Chepelyevsky

And some of us had to chew it too

Sasha.

"Melinda" > wrote in message
...
> There's a recipe on this page
> http://www.guntheranderson.com/liqueurs/greentea.htm at the bottom for a
> green tea liqueur. I'm aging a batch of blackberry brandy right now myself
> so I have a little experience. Just thinking about what the best types of
> spirits are vs. type of tea...Yeah if I experiment I'll let you know. This
> ought to be fun.
>
> Melinda
>

Melinda, when you are finished with experimenting take a ride to your
favorite Russian store and get the Nemiroff Honey Pepper ($12 -16):
http://nemiroff.ua/main/english/product/9.html

You won't regret it.

Sasha.

"Melinda" > wrote in message
...
> There's a recipe on this page
> http://www.guntheranderson.com/liqueurs/greentea.htm at the bottom for a
> green tea liqueur. I'm aging a batch of blackberry brandy right now myself
> so I have a little experience. Just thinking about what the best types of
> spirits are vs. type of tea...Yeah if I experiment I'll let you know. This
> ought to be fun.
>
> Melinda
>

Melinda, when you are finished with experimenting take a ride to your
favorite Russian store and get the Nemiroff Honey Pepper ($12 -16):
http://nemiroff.ua/main/english/product/9.html

You won't regret it.

Sasha.

In rec.food.drink.tea Lewis Perin wrote:

> What kind of tea, might I ask?

It was Ceylon breakfast tea from Upton's. Not very high quality.
I suspect a high-grade tea would be better suited, except the
leaf is the wrong size for an espresso machine. The breakfast tea
was practically dust. Maybe using a mortar and pestle would do
the trick, or a coffee grinder. If you try it, I wouldn't use too
much tea, since it expands, whereas coffee doesn't.

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/

In rec.food.drink.tea Lewis Perin wrote:

> What kind of tea, might I ask?

It was Ceylon breakfast tea from Upton's. Not very high quality.
I suspect a high-grade tea would be better suited, except the
leaf is the wrong size for an espresso machine. The breakfast tea
was practically dust. Maybe using a mortar and pestle would do
the trick, or a coffee grinder. If you try it, I wouldn't use too
much tea, since it expands, whereas coffee doesn't.

Ian
--
I will not weary you with descriptions of quiet,
similar, uninteresting days,--days of sleep,
and pipes, and coffee. (Sir R.F. Burton)
http://www.bookstacks.org/