On 3/26/2005 10:55 PM, Dr. Gee wrote:

<snip>

> 1/4 of the tea i have is black tea + milk. most of tea i have, i
> don't add milk (oolong, white, green, pu-erh (black, green or white)
> & flavored black (e.g., Earl Grey) since they don't need it. i'm very
> picky about oolong which is my "specialty" :-)

What would you suggest when it comes to oolings? I've just had Adagio's
Symphony #8, and want to try more. Thanks!!

Resa

On 3/26/2005 10:55 PM, Dr. Gee wrote:

<snip>

> 1/4 of the tea i have is black tea + milk. most of tea i have, i
> don't add milk (oolong, white, green, pu-erh (black, green or white)
> & flavored black (e.g., Earl Grey) since they don't need it. i'm very
> picky about oolong which is my "specialty" :-)

What would you suggest when it comes to oolings? I've just had Adagio's
Symphony #8, and want to try more. Thanks!!

Resa

Dr. Gee wrote:
> In article >, "Bluesea" > wrote:
>
>>"Dr. Gee" > wrote in message
...
>>
>>>but i just don't like black tea without milk. black tea all tastes
>>>pretty _bland_ to me without milk. & they all pretty much taste kind of
>
> [snip] >
>
>>You have my condolences because I've got two Keemun samples (actually, I
>
> [snip]
>
>>distinctly different, the Mao Feng is chocolaty while the Hao Ya tastes like
>>wine, [snip]
>>
>>But, you got others you enjoy, so it's not as though you're without.
>
> why condolescene?

Because of what you posted.

> i also have had the 2 same fine Keemuns (Mao Fen & Hao Ya A)...
> but they only _smells_ chocalate --- don't not taste chocality or winey _at
> all_.

Because you can smell, but not taste.

> taste is a strange & personal thing.

Yes.

major snippage

>> i also have had the 2 same fine Keemuns (Mao Fen & Hao Ya A)...
>> but they only _smells_ chocalate --- don't not taste chocality or winey _at
>> all_.
>
> Because you can smell, but not taste.

Don't you think the chocolate qualities are most
pronounced in the aroma, so pronounced in fact
that they might overpower the gentler chocolate
undertones in the taste? I've had that experience.
Doesn't mean I'm without a sense of taste, I
sincerely hope. I should add that when it comes
to tea, if you have to miss one of those senses,
taste is the one to give up, without a doubt: Four
or five tastes vs. tens of thousands of aromas.

I've found Special Teas' Keemuns among their
very best offerings, as had been said.

Michael

major snippage

>> i also have had the 2 same fine Keemuns (Mao Fen & Hao Ya A)...
>> but they only _smells_ chocalate --- don't not taste chocality or winey _at
>> all_.
>
> Because you can smell, but not taste.

Don't you think the chocolate qualities are most
pronounced in the aroma, so pronounced in fact
that they might overpower the gentler chocolate
undertones in the taste? I've had that experience.
Doesn't mean I'm without a sense of taste, I
sincerely hope. I should add that when it comes
to tea, if you have to miss one of those senses,
taste is the one to give up, without a doubt: Four
or five tastes vs. tens of thousands of aromas.

I've found Special Teas' Keemuns among their
very best offerings, as had been said.

Michael

major snippage

>> i also have had the 2 same fine Keemuns (Mao Fen & Hao Ya A)...
>> but they only _smells_ chocalate --- don't not taste chocality or winey _at
>> all_.
>
> Because you can smell, but not taste.

Don't you think the chocolate qualities are most
pronounced in the aroma, so pronounced in fact
that they might overpower the gentler chocolate
undertones in the taste? I've had that experience.
Doesn't mean I'm without a sense of taste, I
sincerely hope. I should add that when it comes
to tea, if you have to miss one of those senses,
taste is the one to give up, without a doubt: Four
or five tastes vs. tens of thousands of aromas.

I've found Special Teas' Keemuns among their
very best offerings, as had been said.

Michael

"Michael Plant" > wrote in message
...
>
> Don't you think the chocolate qualities are most
> pronounced in the aroma, so pronounced in fact
> that they might overpower the gentler chocolate
> undertones in the taste? I've had that experience.
> Doesn't mean I'm without a sense of taste, I
> sincerely hope. I should add that when it comes
> to tea, if you have to miss one of those senses,
> taste is the one to give up, without a doubt: Four
> or five tastes vs. tens of thousands of aromas.

Gee, the lingering aftertaste is so pleasant that I'd much prefer to forego
scent. It's not unusual for allergies to inhibit my sense of smell, anyway,
but whatever works. We're all unique in our specific likes, preferences, and
dislikes.

> I've found Special Teas' Keemuns among their
> very best offerings, as had been said.

I'm just about of my Mao Feng and have been debating about buying more vs.
trying other vendors. Kinda hate to tamper w/ success.

"If it ain't broke, don't try to fix it."

--
~~Bluesea~~
Spam is great in musubi but not in email.
Please take out the trash before sending a direct reply.

"Lewis Perin" > wrote in message
news
> "Bluesea" > writes:
>
> > "Bluesea" > wrote in message
> > ...
> > >
> > > Black teas:
> >
> > I nearly forgot to add Darjeeling to this group.
>
> Who says Darjeeling is black tea? (he says, ducking)

Yeah, yeah, sure. I see where you're hiding .

--
~~Bluesea~~
Spam is great in musubi but not in email.
Please take out the trash before sending a direct reply.

"Lewis Perin" > wrote in message
news
> "Bluesea" > writes:
>
> > "Bluesea" > wrote in message
> > ...
> > >
> > > Black teas:
> >
> > I nearly forgot to add Darjeeling to this group.
>
> Who says Darjeeling is black tea? (he says, ducking)

Yeah, yeah, sure. I see where you're hiding .

--
~~Bluesea~~
Spam is great in musubi but not in email.
Please take out the trash before sending a direct reply.

In article >, "Bluesea" > wrote:
>
>Gee, the lingering aftertaste is so pleasant that I'd much prefer to forego
>scent. It's not unusual for allergies to inhibit my sense of smell, anyway,
>but whatever works. We're all unique in our specific likes, preferences, and
>dislikes.
>
>> I've found Special Teas' Keemuns among their
>> very best offerings, as had been said.
>
>I'm just about of my Mao Feng and have been debating about buying more vs.
>trying other vendors. Kinda hate to tamper w/ success.
>
>"If it ain't broke, don't try to fix it."
>

for some strange reason, my reader does not allow to follow up.

for your commnetf about your "condolence" <shru>, whatever you think.

i can actually _taste_ the difference between a fine Keemun vs. a lesser
Keemun or Keemun vs. most other black teas.

i just don't think most black tea (without milk) taste as good or interesting,
as oolong, or pu-erh, or green. there's no way a black tea, by itself, no
matter how fine it is, tastes as good as green oolong (which is my favorite).
good enough?

my friend's taste seems more common (that he thinks green or oolong, _bland_
so he only enojys black)

bye,




Pam @ Home

Cort Furniture Rental and Honesty are two exclusive concepts.

In article >, "Bluesea" > wrote:
>
>Gee, the lingering aftertaste is so pleasant that I'd much prefer to forego
>scent. It's not unusual for allergies to inhibit my sense of smell, anyway,
>but whatever works. We're all unique in our specific likes, preferences, and
>dislikes.
>
>> I've found Special Teas' Keemuns among their
>> very best offerings, as had been said.
>
>I'm just about of my Mao Feng and have been debating about buying more vs.
>trying other vendors. Kinda hate to tamper w/ success.
>
>"If it ain't broke, don't try to fix it."
>

for some strange reason, my reader does not allow to follow up.

for your commnetf about your "condolence" <shru>, whatever you think.

i can actually _taste_ the difference between a fine Keemun vs. a lesser
Keemun or Keemun vs. most other black teas.

i just don't think most black tea (without milk) taste as good or interesting,
as oolong, or pu-erh, or green. there's no way a black tea, by itself, no
matter how fine it is, tastes as good as green oolong (which is my favorite).
good enough?

my friend's taste seems more common (that he thinks green or oolong, _bland_
so he only enojys black)

bye,




Pam @ Home

Cort Furniture Rental and Honesty are two exclusive concepts.

"Michael Plant" > wrote in message
...
> major snippage


>
> Don't you think the chocolate qualities are most
> pronounced in the aroma, so pronounced in fact
> that they might overpower the gentler chocolate
> undertones in the taste? I've had that experience.
> Doesn't mean I'm without a sense of taste, I
> sincerely hope. I should add that when it comes
> to tea, if you have to miss one of those senses,
> taste is the one to give up, without a doubt: Four
> or five tastes vs. tens of thousands of aromas.


This might explain why I have such a hard time really appreciating some teas
as much as others' do...I smoked for a number of years and quit four years
ago but I still wonder if I'll ever get my whole sense of smell back.

I can get some of it of course, certain green dry leaf and the fragrence
left in the empty cup (even by basic greens)...what I do get is very nice.
Blacks don't do a great deal for me scent-wise though, but I can get their
tastes. There are blacks and then blacks though...the Emporer Red that some
vendors sell is very chocolaty to me.

One's smell is also connected to one's taste isn't it? So a lack in my sense
of smell could also affect my sense of taste.
>
> Michael
>

Melinda

"Michael Plant" > wrote in message
...
> major snippage


>
> Don't you think the chocolate qualities are most
> pronounced in the aroma, so pronounced in fact
> that they might overpower the gentler chocolate
> undertones in the taste? I've had that experience.
> Doesn't mean I'm without a sense of taste, I
> sincerely hope. I should add that when it comes
> to tea, if you have to miss one of those senses,
> taste is the one to give up, without a doubt: Four
> or five tastes vs. tens of thousands of aromas.


This might explain why I have such a hard time really appreciating some teas
as much as others' do...I smoked for a number of years and quit four years
ago but I still wonder if I'll ever get my whole sense of smell back.

I can get some of it of course, certain green dry leaf and the fragrence
left in the empty cup (even by basic greens)...what I do get is very nice.
Blacks don't do a great deal for me scent-wise though, but I can get their
tastes. There are blacks and then blacks though...the Emporer Red that some
vendors sell is very chocolaty to me.

One's smell is also connected to one's taste isn't it? So a lack in my sense
of smell could also affect my sense of taste.
>
> Michael
>

Melinda

3/29/05

>
> "Michael Plant" > wrote in message
> ...
>>
>> Don't you think the chocolate qualities are most
>> pronounced in the aroma, so pronounced in fact
>> that they might overpower the gentler chocolate
>> undertones in the taste? I've had that experience.
>> Doesn't mean I'm without a sense of taste, I
>> sincerely hope. I should add that when it comes
>> to tea, if you have to miss one of those senses,
>> taste is the one to give up, without a doubt: Four
>> or five tastes vs. tens of thousands of aromas.
>
> Gee, the lingering aftertaste is so pleasant that I'd much prefer to forego
> scent. It's not unusual for allergies to inhibit my sense of smell, anyway,
> but whatever works. We're all unique in our specific likes, preferences, and
> dislikes.

Truer words were never spoken.
>
>> I've found Special Teas' Keemuns among their
>> very best offerings, as had been said.
>
> I'm just about of my Mao Feng and have been debating about buying more vs.
> trying other vendors. Kinda hate to tamper w/ success.
>
> "If it ain't broke, don't try to fix it."

I certainly see your point, but I like having a couple on hand of various
origins. Right now, I've got IPOT, ST, ITC Keemuns on hand. No two are quite
the same. But, I could easily stick to one, since Keemun is a sometime thing
with me.

Michael

3/29/05

>
> "Michael Plant" > wrote in message
> ...
>>
>> Don't you think the chocolate qualities are most
>> pronounced in the aroma, so pronounced in fact
>> that they might overpower the gentler chocolate
>> undertones in the taste? I've had that experience.
>> Doesn't mean I'm without a sense of taste, I
>> sincerely hope. I should add that when it comes
>> to tea, if you have to miss one of those senses,
>> taste is the one to give up, without a doubt: Four
>> or five tastes vs. tens of thousands of aromas.
>
> Gee, the lingering aftertaste is so pleasant that I'd much prefer to forego
> scent. It's not unusual for allergies to inhibit my sense of smell, anyway,
> but whatever works. We're all unique in our specific likes, preferences, and
> dislikes.

Truer words were never spoken.
>
>> I've found Special Teas' Keemuns among their
>> very best offerings, as had been said.
>
> I'm just about of my Mao Feng and have been debating about buying more vs.
> trying other vendors. Kinda hate to tamper w/ success.
>
> "If it ain't broke, don't try to fix it."

I certainly see your point, but I like having a couple on hand of various
origins. Right now, I've got IPOT, ST, ITC Keemuns on hand. No two are quite
the same. But, I could easily stick to one, since Keemun is a sometime thing
with me.

Michael

3/30/05

>
> "Michael Plant" > wrote in message
> ...
>> major snippage
>
>
>>
>> Don't you think the chocolate qualities are most
>> pronounced in the aroma, so pronounced in fact
>> that they might overpower the gentler chocolate
>> undertones in the taste? I've had that experience.
>> Doesn't mean I'm without a sense of taste, I
>> sincerely hope. I should add that when it comes
>> to tea, if you have to miss one of those senses,
>> taste is the one to give up, without a doubt: Four
>> or five tastes vs. tens of thousands of aromas.
>
>
> This might explain why I have such a hard time really appreciating some teas
> as much as others' do...I smoked for a number of years and quit four years
> ago but I still wonder if I'll ever get my whole sense of smell back.
>
> I can get some of it of course, certain green dry leaf and the fragrence
> left in the empty cup (even by basic greens)...what I do get is very nice.
> Blacks don't do a great deal for me scent-wise though, but I can get their
> tastes. There are blacks and then blacks though...the Emporer Red that some
> vendors sell is very chocolaty to me.
>
> One's smell is also connected to one's taste isn't it? So a lack in my sense
> of smell could also affect my sense of taste.

Melinda,

Of course you are right, and all things are possible. Try this: When you
make your tea, regardless of what kind it is and what method you use, pour
some hot water into the tea making vessel first, then pour it out, then
place the dry tea leaves into the vessel and sniff the leaves. This will
most likely yield the more potent aroma. Then proceed as usual. Even a nose
with a history of nose-abuse will appreciate it, I'll bet.

Michael

3/30/05

>
> "Michael Plant" > wrote in message
> ...
>> major snippage
>
>
>>
>> Don't you think the chocolate qualities are most
>> pronounced in the aroma, so pronounced in fact
>> that they might overpower the gentler chocolate
>> undertones in the taste? I've had that experience.
>> Doesn't mean I'm without a sense of taste, I
>> sincerely hope. I should add that when it comes
>> to tea, if you have to miss one of those senses,
>> taste is the one to give up, without a doubt: Four
>> or five tastes vs. tens of thousands of aromas.
>
>
> This might explain why I have such a hard time really appreciating some teas
> as much as others' do...I smoked for a number of years and quit four years
> ago but I still wonder if I'll ever get my whole sense of smell back.
>
> I can get some of it of course, certain green dry leaf and the fragrence
> left in the empty cup (even by basic greens)...what I do get is very nice.
> Blacks don't do a great deal for me scent-wise though, but I can get their
> tastes. There are blacks and then blacks though...the Emporer Red that some
> vendors sell is very chocolaty to me.
>
> One's smell is also connected to one's taste isn't it? So a lack in my sense
> of smell could also affect my sense of taste.

Melinda,

Of course you are right, and all things are possible. Try this: When you
make your tea, regardless of what kind it is and what method you use, pour
some hot water into the tea making vessel first, then pour it out, then
place the dry tea leaves into the vessel and sniff the leaves. This will
most likely yield the more potent aroma. Then proceed as usual. Even a nose
with a history of nose-abuse will appreciate it, I'll bet.

Michael

I just recovered from a 6 week chest cold left over from the flu. I
lost my sense of smell through the nose. I couldn't smell tea with
mouth closed but if I vigorously sipped then I could smell tea through
nasal drain in throat. I made some really thick imperial gunpowder
which I could feel burn to the stomach and caused me to cough which I
think helped break up the congestion in the lungs. Some days my
physical acquity receptors for tea are better than others. I find most
British breakfast blends to be more taste than smell. I don't know but
if I was trying to measure my recovery for taste and smell from trauma
I'd eat spicy foods.

Jim

Melinda wrote:
....snipping shears...
>
> One's smell is also connected to one's taste isn't it? So a lack in
my sense
> of smell could also affect my sense of taste.

I just recovered from a 6 week chest cold left over from the flu. I
lost my sense of smell through the nose. I couldn't smell tea with
mouth closed but if I vigorously sipped then I could smell tea through
nasal drain in throat. I made some really thick imperial gunpowder
which I could feel burn to the stomach and caused me to cough which I
think helped break up the congestion in the lungs. Some days my
physical acquity receptors for tea are better than others. I find most
British breakfast blends to be more taste than smell. I don't know but
if I was trying to measure my recovery for taste and smell from trauma
I'd eat spicy foods.

Jim

Melinda wrote:
....snipping shears...
>
> One's smell is also connected to one's taste isn't it? So a lack in
my sense
> of smell could also affect my sense of taste.

Hannah wrote:
>
>
> In the process of attempting to widen my tea vocabulary, I'm interested
> in trying some more diverse teas--Chinese teas, good black teas, etc.
> And I'd also like to find some teas which are enjoyable without milk.
>

In a failed, but potentially dramatic, attempt at humor I originally
intended a scathing reply aimed at those putting milk in tea (and coffee
for that matter) but I know it's about what the drinker likes so 'poof!'
went that whole line of responses.

(BTW- Milk in Tea/Cream is like Pastel unto Primary Colors. Keep it
_Vibrant!_)


> With Chinese food, I do enjoy the tea a local restaurant serves without
> milk. I do believe it's an oolong, but I also think it's probably
> extremely cheap.
>
> Does anyone have any suggestions as to teas to try to bridge the gap
> between the milked cup and the unmilked teacup? Tea flavors and even
> specific tea brands would be greatly appreciated.
>
> [It's a bit early; I hope this is at least somewhat coherent.]
>


I will follow along with you in paying attention to the more experienced
posters who will suggest, I think, better than I. My knowledge extends
to hit & miss experiments with various brands, and making the best brew
out of crappy off the shelf supermarket brands. (Better to buy better
tea than doctor brand X as it turns out.)

Lastly, I suggest you might take a vacation and/or just a visit either
local or regional destinations with acknowledged tea shops. I am given
to understand you can do a tasting like the Sake and Wine County places do.


TBerk

Hannah wrote:
>
>
> In the process of attempting to widen my tea vocabulary, I'm interested
> in trying some more diverse teas--Chinese teas, good black teas, etc.
> And I'd also like to find some teas which are enjoyable without milk.
>

In a failed, but potentially dramatic, attempt at humor I originally
intended a scathing reply aimed at those putting milk in tea (and coffee
for that matter) but I know it's about what the drinker likes so 'poof!'
went that whole line of responses.

(BTW- Milk in Tea/Cream is like Pastel unto Primary Colors. Keep it
_Vibrant!_)


> With Chinese food, I do enjoy the tea a local restaurant serves without
> milk. I do believe it's an oolong, but I also think it's probably
> extremely cheap.
>
> Does anyone have any suggestions as to teas to try to bridge the gap
> between the milked cup and the unmilked teacup? Tea flavors and even
> specific tea brands would be greatly appreciated.
>
> [It's a bit early; I hope this is at least somewhat coherent.]
>


I will follow along with you in paying attention to the more experienced
posters who will suggest, I think, better than I. My knowledge extends
to hit & miss experiments with various brands, and making the best brew
out of crappy off the shelf supermarket brands. (Better to buy better
tea than doctor brand X as it turns out.)

Lastly, I suggest you might take a vacation and/or just a visit either
local or regional destinations with acknowledged tea shops. I am given
to understand you can do a tasting like the Sake and Wine County places do.


TBerk