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come fill the cup-
it occurs to me this morning how crucial the drinking vessel can and should be to the tea experience. for example, i cannot drink ANY tea out of a mug. to drink a delicate green from so gross a construction would seem to be a bad thing. i've been drinking a lot of oolong lately, and for that i use a small, un- finished red-clay cup made in india. it adds immeasurably. for greens i have a small japan-made cup, like a little tea-bowl. these encourage sipping and savoring. i'd be interested to know if the cup you use adds to your overall tea experience..........p* |
pilo_ wrote: > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green > from so gross a construction would seem to > be a bad thing. i've been drinking a lot of > oolong lately, and for that i use a small, un- > finished red-clay cup made in india. it adds > immeasurably. for greens i have a small > japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* Yes, I use a corningware mug- lighter than the pottery mugs I use for my early morning coffee, yet holding enough for me not to run out in the middle of something crucial. I have a couple of small Japan made cups, holding 5 ounces, that I occasionally use for greens and whites, but usually I keep them in the back of the second shelf behind the measuring cups. It is important to me to keep my tea mugs and coffee mugs separate. Toci |
Depends on the tea for me...I have mugs I drink my blacks out of with milk
and sugar, the usual, but for greens I've been using large clear glasses (I drink a lot of tea if I drink it...right now I guess I'm the opposite of gung fu concious). I have used a wine goblet for greens too, but I can't decide if this helps or not. Also I have a smallish ceramic cup, sort of like the smelling cup in a tea tasting set (taller than wide etc) that does help with the scent. I am curious to find out (and when I get other types of goblets I'll see ) whether the idea of a particular wine goblet for a particular type of spirit carries over to tea. For instance, would a goblet made for red wines and designed to show their tannins to the best effect, be good for a heavily oxidized oolong? On the other hand, tea tasters have been doing it for ages and chances are they know best as to what vessels show the tea best. -- "The country has entered an era in which questions are not asked, for questions are daughters of disquiet or arrogance, both fruits of temptation and the food of sacrilege." Djaout "pilo_" > wrote in message ... > > > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green > from so gross a construction would seem to > be a bad thing. i've been drinking a lot of > oolong lately, and for that i use a small, un- > finished red-clay cup made in india. it adds > immeasurably. for greens i have a small > japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* |
On Sat, 02 Apr 2005 21:54:15 GMT, pilo_ wrote:
> i'd be interested to know if the cup you use > adds to your overall tea experience..........p* First of all, I want to acknowledge that drinking from different vessels, say a guywan or a tasting cup, does affect the experience of drinking tea. I have a set of Russian podstakani that we use for "special occasions." How one consumes the beverage does have an effect. But, for the most part, we (my wife and I) simply don't care. We use mugs. We use teacups with saucers. We use insulated travel mugs while commuting. We typically drink tea for the flavor and the caffeine, not for the "experience" of drinking it. Admittedly, this is a rather pedestrian approach - especially in the presence of those who admire and practice Asian ceremonies. But it's life. Neither my wife nor I like coffee. We drink tea because we're craving a hot beverage with caffeine. We love the flavors and we love trying new types - scented, flavored, blended, or otherwise unadulterated. Ceremony is nice, but I don't have time to dwell on ceremony when I'm working. I just want my tea (and I get a little cranky without it). Admittedly, that makes me a "tea gourmand" and not a gourmet. But so be it. I'll wear that label proudly. At least I don't use bags. ;) -- Derek "A verbal contract isn't worth the paper it's written on." -- Samuel Goldwyn ("Goldwyn's Law of Contracts") |
"pilo_" > wrote in message ... > > > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green > from so gross a construction would seem to > be a bad thing. i've been drinking a lot of > oolong lately, and for that i use a small, un- > finished red-clay cup made in india. it adds > immeasurably. for greens i have a small > japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* I do most of my tea drinking from small 2oz. Japanese cups, probably like the one you refer to. I have one at the office that I use with my Zisha Gaiwan to brew and drink green puerh. At home in the evening my wife and I usually drink some Japanese green or an oolong in the same type cups. I agree that it encouraged sipping and savoring. Somehow the tea just seems to taste better from them. Maybe it's because I tend to slurp a bit of air with each sip. Could help bring out the aroma in the taste. I don't minds mugs for black or some greens such as gunpowder. I must admit to occasionally brewing several steeps of sencha and filling a large travel mug when I'm on the go. I'd like to get a clear glass gaiwan to brew greens and oolongs at home. Blues |
pilo_ > writes:
> it occurs to me this morning how crucial the drinking vessel can and > should be to the tea experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green from so gross a > construction would seem to be a bad thing. i've been drinking a lot > of oolong lately, and for that i use a small, un- finished red-clay > cup made in india. it adds immeasurably. You mean a railroad chai cup? Is the idea to have the cup taste of oolong even when you drink water from it? > for greens i have a small japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use adds to your overall > tea experience..........p* My favorite cup these days is a tall, thin-walled porcelain cup that rarely gets filled even halfway. There's plenty of room for the vapors to swim around. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
i ejoy drinking my tea in several different types of vessels depending on
type of tea and/or how i feel- |
On Sat, 02 Apr 2005 21:54:15 GMT
pilo_ > wrote: > > > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green > from so gross a construction would seem to > be a bad thing. i've been drinking a lot of > oolong lately, and for that i use a small, un- > finished red-clay cup made in india. it adds > immeasurably. for greens i have a small > japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* I have my morning tea - a very malty assam - with milk - in a heavy glass 18oz beer mug :) It adds to my overall experience by being easy to handle when I'm half awake, and by being more convenient than two 8oz mugs. At work it's a tempered glass mug with walls so thin I fear that if it ever breaks it will lop a finger clean off, or at least slice me to ribbons. It is an integral part of my tea ritual at work. It just wouldn't make any sense any other way. Other times, it's 6oz glass mugs. Yes, I do see a pattern forming. I'm considering finding a rocket ship or sputnuk themed podstakannik to complement hours spent reading polish science fiction, since i'm really just a big, grown up nerd anyway. |
On Sat, 02 Apr 2005 21:54:15 GMT
pilo_ > wrote: > > > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green > from so gross a construction would seem to > be a bad thing. i've been drinking a lot of > oolong lately, and for that i use a small, un- > finished red-clay cup made in india. it adds > immeasurably. for greens i have a small > japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* I have my morning tea - a very malty assam - with milk - in a heavy glass 18oz beer mug :) It adds to my overall experience by being easy to handle when I'm half awake, and by being more convenient than two 8oz mugs. At work it's a tempered glass mug with walls so thin I fear that if it ever breaks it will lop a finger clean off, or at least slice me to ribbons. It is an integral part of my tea ritual at work. It just wouldn't make any sense any other way. Other times, it's 6oz glass mugs. Yes, I do see a pattern forming. I'm considering finding a rocket ship or sputnuk themed podstakannik to complement hours spent reading polish science fiction, since i'm really just a big, grown up nerd anyway. |
I'm not advanced enough to distinguish tastes from different drinking
vessels, so I just try to follow whatever's recommended. I use a very thin glass cup for most green teas and oolong, so that I can let the water cool down faster, look at the leaves sink and the hair ("mao") floating in the water. If I'm brewing with a tea pot, I use a cup that's big enough for all the tea. My green tea pot is 16 oz --> big glass mug, and my Pu-er pot is 7 oz -->my normal porcelain cup. For teas steeped with a teaball, I use porcelain cup. When I'm in the mood, I look around cupboards for something fancy. I'm thinking of getting some little clay cups though. Now, when traveling.... I don't enjoy using my thermos... the colour changes and the taste is sort of lost. I'm thinking of, instead of putting steeped tea in the thermos, I'll put hot water in it, and bring along tea leaves to brew wherever I am. Katie Tam |
Hi Pilo,
The cup is at least as important as the surroundings which should be pleasant. A cup should be : -thin...thick material has a negative impact on your taste buds -white -shallow and not too deep to see the colour of the tea -nice to look at.....you must like t look at the cup to begin with - out of china bone -easy to handle in your hands -appropiate for the type of tea Best Kalle Grieger pilo_ schrieb: > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green > from so gross a construction would seem to > be a bad thing. i've been drinking a lot of > oolong lately, and for that i use a small, un- > finished red-clay cup made in india. it adds > immeasurably. for greens i have a small > japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* |
"pilo_" > wrote in message ... > > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* Yes, definitely. For black teas, I like the cup that came in a Brown Betty Tea-for-One set or a glass mug. For green teas, I usually use the glass mug if I'm feeling thirsty or a small Asian-style cup for regular sipping. For white tea, it's gotta be an 8 oz bone china mug because the thin wall and turned edge go so well with the delicate color and flavor. For rooibos, it's another tall, 12 oz mug. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
"pilo_" > wrote in message ... > > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* Yes, definitely. For black teas, I like the cup that came in a Brown Betty Tea-for-One set or a glass mug. For green teas, I usually use the glass mug if I'm feeling thirsty or a small Asian-style cup for regular sipping. For white tea, it's gotta be an 8 oz bone china mug because the thin wall and turned edge go so well with the delicate color and flavor. For rooibos, it's another tall, 12 oz mug. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
Eric Jorgensen > writes:
> On Sat, 02 Apr 2005 21:54:15 GMT > pilo_ > wrote: > > > [...] > > > > i'd be interested to know if the cup you use > > adds to your overall tea experience..........p* > > I have my morning tea - a very malty assam - with milk - in a heavy > glass 18oz beer mug :) Have you been able to develop a decent head on that brew? /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
KALLE GRIEGER > writes:
> Hi Pilo, > > The cup is at least as important as the surroundings which should be > pleasant. > > A cup should be : > > -thin...thick material has a negative impact on your taste buds I like thin cups too, but ... taste buds?! > -white Yes, to see the color of the tea. > -shallow and not too deep to see the colour of the tea I don't think depth gets in the way of seeing the tea, but shallowness prevents the aroma from concentrating in the space over the surface of the liquor. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
On 03 Apr 2005 11:43:44 -0400
Lewis Perin > wrote: > Eric Jorgensen > writes: > > > On Sat, 02 Apr 2005 21:54:15 GMT > > pilo_ > wrote: > > > > > [...] > > > > > > i'd be interested to know if the cup you use > > > adds to your overall tea experience..........p* > > > > I have my morning tea - a very malty assam - with milk - in a heavy > > glass 18oz beer mug :) > > Have you been able to develop a decent head on that brew? Just a little foam from the milk. |
"KALLE GRIEGER" > wrote in message > A cup should be : > > -thin...thick material has a negative impact on your taste buds Heavy thick hand-made clay cups have a dramatic effect on my taste buds. Even water seems tastier in them. > -white I also have cups that are white, white inside or whitish, if you use them too much, that gives a feeling of being in an old laboratory. It's a pleasure to enjoy a same tea in different color environments. I have a fascination for green tea in black-blue bowls or deep turkish blue, white-blue* and celadon cups. I find macha in white bowls very unappetising. *in Japanese light blue is mizu-iro and the color of the liquor is sui-shoku but both are written with the same characters, so seeing sui-shoku in mizu-iro is always fun for me. > -shallow and not too deep to see the colour of the tea > -nice to look at.....you must like t look at the cup to begin with > - out of china bone > -easy to handle in your hands > -appropiate for the type of tea I guess I don't drink much of the type of tea appropriated for your thin white china cup. Kuri |
I drink my tea almost exclusively (both at home and at work) from bone
china mugs. Upton tea has a nice selection of Roy Kirkham mugs, and I have a nice set of 4 that I got from Smithsonian catalog. They are not at all cheap, but they are worth it to me. I also have a set of 4 asian tea cups that a friend brought back to me from Japan. These I use occasionally. I will absolutely NOT drink tea from paper or styrofoam. To me, they ruin the taste. |
Lewis Perin wrote: > My favorite cup these days is a tall, thin-walled porcelain cup > that rarely gets filled even halfway. There's plenty of room > for the vapors to swim around. Filling half way is also more comforting, in an humble, ascetic way. Just imagine if those Japanese tea bowls were filled to the brim. --crymad |
Lewis Perin wrote: > My favorite cup these days is a tall, thin-walled porcelain cup > that rarely gets filled even halfway. There's plenty of room > for the vapors to swim around. Filling half way is also more comforting, in an humble, ascetic way. Just imagine if those Japanese tea bowls were filled to the brim. --crymad |
The tea offered in paper or styrofoam is already ruined tea- stale and
over sweetened. Diet cola is a better choice. toci |
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On Mon, 04 Apr 2005 11:27:50 GMT, Michael Plant wrote:
> Sometimes it's ceremony. Sometimes it's a mug. Occasionally it's the mug > ceremony. At least you don't use bags. I can't say the same. Now, to look up > gourmand and gourmet. I have to confess to using bags as last resorts - such as when at a conference and the only other thing at the beverage table is coffee, or I'm out with friends when they decide to stop for coffee. I figure grousing about the tea will just annoy the people around me, so I just suck it up and use the bag. I've also made my own bags of my loose leaf teas for travel. They don't work so well, so I bought an ingenuitea to take with me on trips. As for the gourmand/gourmet dichotomy, a gourmet is a connoisseur - only the best will do, and it has to be served properly. A gourmand is just interested in good food and drink. In most instances, I fall into the latter category. This is probably why my local shop owner grimaces when I tell him that we drink scented teas at breakfast. :) -- Derek "Prejudice is opinion without judgement." -- Voltaire |
On Mon, 04 Apr 2005 11:27:50 GMT, Michael Plant wrote:
> Sometimes it's ceremony. Sometimes it's a mug. Occasionally it's the mug > ceremony. At least you don't use bags. I can't say the same. Now, to look up > gourmand and gourmet. I have to confess to using bags as last resorts - such as when at a conference and the only other thing at the beverage table is coffee, or I'm out with friends when they decide to stop for coffee. I figure grousing about the tea will just annoy the people around me, so I just suck it up and use the bag. I've also made my own bags of my loose leaf teas for travel. They don't work so well, so I bought an ingenuitea to take with me on trips. As for the gourmand/gourmet dichotomy, a gourmet is a connoisseur - only the best will do, and it has to be served properly. A gourmand is just interested in good food and drink. In most instances, I fall into the latter category. This is probably why my local shop owner grimaces when I tell him that we drink scented teas at breakfast. :) -- Derek "Prejudice is opinion without judgement." -- Voltaire |
I've given up on everything but glass. It is easier to clean plus
added visual aesthetics. When you pull the innards from a Tea Press it makes a nice glass cup. That rim spout makes a wonderful sipping trough. I also modify the innards and use them as a teapot. My smallest is 100ml and largest 1.5l. I just wait to find them at discount. They've just started to appear in Asian stores and much cheaper than the equivalent Western retail. And I use my share of styrofoam cups. They also come in various sizes. It's good for judging color and instant pristine odor/taste free cup. You can only use them once because tea will leave signature footprint immediately. I'll sometimes do that to measure the relative strengths of multiple infusions. A styrofoam cup never forgets. I picked this habit up from my local tea shoppe because they only use styrofoam for takeout and I'm too cheap to dinein and pay $1.50 more for a pot. Jim pilo_ wrote: > it occurs to me this morning how crucial the > drinking vessel can and should be to the tea > experience. for example, i cannot drink ANY > tea out of a mug. to drink a delicate green > from so gross a construction would seem to > be a bad thing. i've been drinking a lot of > oolong lately, and for that i use a small, un- > finished red-clay cup made in india. it adds > immeasurably. for greens i have a small > japan-made cup, like a little tea-bowl. > these encourage sipping and savoring. > > i'd be interested to know if the cup you use > adds to your overall tea experience..........p* |
"Derek" > wrote in message ... > > As for the gourmand/gourmet dichotomy, a gourmet is a connoisseur - > only the best will do, and it has to be served properly. A gourmand is > just interested in good food and drink. Ahem! *just* interested? From http://www.m-w.com/cgi-bin/dictionar...urmand&x=0&y=0 (emphasis mine): One entry found for gourmand. Main Entry: gour·mand Pronunciation: 'gur-"mänd, -m&nd Function: noun Etymology: Middle English, from Middle French gourmant 1 : one who is _EXCESSIVELY_ fond of eating and drinking 2 : one who is _HEARTILY_ interested in good food and drink > In most instances, I fall into the latter category. Me, too. It's a good thing that tea doesn't add to one's waistline. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
"Derek" > wrote in message ... > > As for the gourmand/gourmet dichotomy, a gourmet is a connoisseur - > only the best will do, and it has to be served properly. A gourmand is > just interested in good food and drink. Ahem! *just* interested? From http://www.m-w.com/cgi-bin/dictionar...urmand&x=0&y=0 (emphasis mine): One entry found for gourmand. Main Entry: gour·mand Pronunciation: 'gur-"mänd, -m&nd Function: noun Etymology: Middle English, from Middle French gourmant 1 : one who is _EXCESSIVELY_ fond of eating and drinking 2 : one who is _HEARTILY_ interested in good food and drink > In most instances, I fall into the latter category. Me, too. It's a good thing that tea doesn't add to one's waistline. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
"Space Cowboy" > wrote in message ups.com... > I've given up on everything but glass. It is easier to clean plus > added visual aesthetics. Yes, that's why I use a glass mug, but I can't drag myself away from the others, yet. The mug that I now use for rooibos used to be my black tea mug before I got the BB cup and glass mug. I still like it, but it's significantly harder to clean and rooibos doesn't stain. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
"Space Cowboy" > wrote in message ups.com... > I've given up on everything but glass. It is easier to clean plus > added visual aesthetics. Yes, that's why I use a glass mug, but I can't drag myself away from the others, yet. The mug that I now use for rooibos used to be my black tea mug before I got the BB cup and glass mug. I still like it, but it's significantly harder to clean and rooibos doesn't stain. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
"Space Cowboy" > wrote in message ups.com... > I've given up on everything but glass. It is easier to clean plus > added visual aesthetics. Yes, that's why I use a glass mug, but I can't drag myself away from the others, yet. The mug that I now use for rooibos used to be my black tea mug before I got the BB cup and glass mug. I still like it, but it's significantly harder to clean and rooibos doesn't stain. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
Which raises a question I don't think discussed before. Does your
spouse/so also drink tea? In my domicile I pick and prepare the tea with my wife drinking the whatever so long as it isn't some smokey Chinese. On the weekends she'll drink hot tea but the weekdays she likes it cold from the refrigerator after work. We have a ritual where any tea I buy she gets to smell first too let me know if she can drink it even is some innocuous Ceylon. It has to pass her smokey test. The last TGY I bought just about passed that test. I was so close. She said she could probably drink it weak and chilled with lime. She knows when I make the Chinese teas she doesn't like and she'll let me know in a condescending way. Other than that we're on the same tea scale. She knows what to buy in tea accoutrements. She bought some $10 closeout tetsubins for Christmas. Jim Derek wrote: > Neither my wife nor I like coffee. We drink tea because we're > craving a hot beverage with caffeine. We love the flavors and we love > trying new types - scented, flavored, blended, or otherwise > unadulterated. |
Which raises a question I don't think discussed before. Does your
spouse/so also drink tea? In my domicile I pick and prepare the tea with my wife drinking the whatever so long as it isn't some smokey Chinese. On the weekends she'll drink hot tea but the weekdays she likes it cold from the refrigerator after work. We have a ritual where any tea I buy she gets to smell first too let me know if she can drink it even is some innocuous Ceylon. It has to pass her smokey test. The last TGY I bought just about passed that test. I was so close. She said she could probably drink it weak and chilled with lime. She knows when I make the Chinese teas she doesn't like and she'll let me know in a condescending way. Other than that we're on the same tea scale. She knows what to buy in tea accoutrements. She bought some $10 closeout tetsubins for Christmas. Jim Derek wrote: > Neither my wife nor I like coffee. We drink tea because we're > craving a hot beverage with caffeine. We love the flavors and we love > trying new types - scented, flavored, blended, or otherwise > unadulterated. |
4/4/05
> > "Derek" > wrote in message ... >> >> As for the gourmand/gourmet dichotomy, a gourmet is a connoisseur - >> only the best will do, and it has to be served properly. A gourmand is >> just interested in good food and drink. > > Ahem! *just* interested? > > From > http://www.m-w.com/cgi-bin/dictionar...urmand&x=0&y=0 > (emphasis mine): > > One entry found for gourmand. > > Main Entry: gour So, the first is the professional and the second the amateur, in a sense. I'll be the latter. I'm not brainy enough for the former, and besides, knowledge is the booby prize of life. I actually looked in the dictionary -- American Heritage, 4th ed. BTW, since you can now get a copy of MW Third International for around $40.00 in NYC, are they on the verge of putting out another edition, anyone? Michael I'm drinking a Tie Lo Han, which is quite nice with touches of sweetness in a rich body alternating light wood and a toasty roasty bit that's not overdone and so not obtrusive. There's a little metal thing in the aroma and in the taste when you steep longer, but not a bad one. I'm listening to the earliest Bessie Smith recordings I've got (from 1923,24). |
4/4/05
> > "Derek" > wrote in message ... >> >> As for the gourmand/gourmet dichotomy, a gourmet is a connoisseur - >> only the best will do, and it has to be served properly. A gourmand is >> just interested in good food and drink. > > Ahem! *just* interested? > > From > http://www.m-w.com/cgi-bin/dictionar...urmand&x=0&y=0 > (emphasis mine): > > One entry found for gourmand. > > Main Entry: gour So, the first is the professional and the second the amateur, in a sense. I'll be the latter. I'm not brainy enough for the former, and besides, knowledge is the booby prize of life. I actually looked in the dictionary -- American Heritage, 4th ed. BTW, since you can now get a copy of MW Third International for around $40.00 in NYC, are they on the verge of putting out another edition, anyone? Michael I'm drinking a Tie Lo Han, which is quite nice with touches of sweetness in a rich body alternating light wood and a toasty roasty bit that's not overdone and so not obtrusive. There's a little metal thing in the aroma and in the taste when you steep longer, but not a bad one. I'm listening to the earliest Bessie Smith recordings I've got (from 1923,24). |
> Michael > > I'm drinking a Tie Lo Han, which is quite nice with touches of sweetness > in > a rich body alternating light wood and a toasty roasty bit that's not > overdone and so not obtrusive. There's a little metal thing in the aroma > and > in the taste when you steep longer, but not a bad one. > > I'm listening to the earliest Bessie Smith recordings I've got (from > 1923,24). > Don't know about Ti Lo Han, but Bessie is tasty! Blues |
> Michael > > I'm drinking a Tie Lo Han, which is quite nice with touches of sweetness > in > a rich body alternating light wood and a toasty roasty bit that's not > overdone and so not obtrusive. There's a little metal thing in the aroma > and > in the taste when you steep longer, but not a bad one. > > I'm listening to the earliest Bessie Smith recordings I've got (from > 1923,24). > Don't know about Ti Lo Han, but Bessie is tasty! Blues |
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