Lewis Perin wrote:
> crymad > writes:
>
>> Lewis Perwin:
>>
>>> Japanese oolongs? Such as?
>>
>> Umm...Suntory? Duh.
>>
>> http://www.katagiri.com/ctlg/jpgf/l/l2051.htm
>
>
> Seriously, if you've tried those pre-brewed oolongs, are they
> any good? Any idea where the leaves are from?

Actually, as soft drink refreshment not to be dwelled on, they are
perfectly acceptable. In the wintertime, when you can get cans
toasty hot straight out of the vending machine, they are salvation
on the street. As for the source of the leaves, I couldn't say.
Certainly not Japan, that's for sure -- they're too costly for
this sort of utilitarian drink.

--crymad

"stePH" > wrote in message
oups.com...
>
> Knack wrote:
>> I've found that adding 1/2 teaspoon of finely granulated soy lecithin (a
>> type of lipid) to a cup of tea also conjugates tannins and removes
>> astringency. Lecithin is low calorie and slow burning, and also produces
>> some healthy effects for the cardiovascular system (serum cholesterol
>> reduction). It also works with choline (a B vitamin) in the body for the
>> production of acetylcholine, which is necessary for proper function of
>> the
>> nervous system. It is also an antioxidant.
>
> How does it affect flavor? What does it taste like?
>
>
> stePH
> in cup: Frontier English Breakfast (bulk purchased at Fred Meyer)
>

Very, very slight bitterness. So I add a tiny amount of stevia leaf extract
powder (zero calorie sweetener) to offset the bitterness. You can get both
stevia extract and granular lecithin at the larger Fred Meyer stores.
However FM's brand of lecithin (Naturally Preferred) is only available as
*coarse* granules, which has terribly slow dissolution in hot tea. Get Now
Foods #2280 lecithin fine granules at
http://www.totalhealthvitamins.com/nw2280.html

crymad > writes:

> Lewis Perin wrote:
> > crymad > writes:
> >
> >> Lewis Perwin:
> >>
> >>> Japanese oolongs? Such as?
> >> Umm...Suntory? Duh.
> >> http://www.katagiri.com/ctlg/jpgf/l/l2051.htm
> > Seriously, if you've tried those pre-brewed oolongs, are they
> > any good? Any idea where the leaves are from?
>
> Actually, as soft drink refreshment not to be dwelled on, they are
> perfectly acceptable. In the wintertime, when you can get cans
> toasty hot straight out of the vending machine, they are salvation
> on the street. As for the source of the leaves, I couldn't say.
> Certainly not Japan, that's for sure -- they're too costly for
> this sort of utilitarian drink.

Are they pre-sweetened?

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

Lewis Perin wrote:
> crymad > writes:

>>>> http://www.katagiri.com/ctlg/jpgf/l/l2051.htm

>> Actually, as soft drink refreshment not to be dwelled on,
>> they are perfectly acceptable. In the wintertime, when you
>> can get cans toasty hot straight out of the vending machine,
>> they are salvation on the street. As for the source of the
>> leaves, I couldn't say. Certainly not Japan, that's for sure
>> -- they're too costly for this sort of utilitarian drink.
>
> Are they pre-sweetened?

Lord, no. Japanese don't put sugar in Chinese or Japanese teas.
But coffee and India tea, that's another matter.

--crymad

>Yes, but there are "pearls" which are large 1/4-1/2" balls rolled by
>hand that are not gunpowder.

I believe you are talking about Jasmine Pearls. Jasmine Pearls are a
form of Jasmine Tea, which is a mix of Green tea and Jasmine Flowers

I am fairly new to the tea world so there is a chance I am wrong about
this. I figured I'd throw in my 2 cents with a disclaimer.

On 2006-01-20 22:42:16 -0800, "Knack" > said:

> It also works with choline (a B vitamin) in the body for the
> production of acetylcholine, which is necessary for proper function of
> the nervous system. It is also an antioxidant.

So I should crack a raw egg into my tea if it's too strong?

-S.