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Do you reboil water?
Because I haven't been doing this. If I want another pot of tea, I've
been tossing any remaining water in the kettle and getting fresh tap water to boil. I don't know how I got in the habit of doing this - I think I have some vague idea that reboiled water will be "flat." It's finally occurred to me that this might be a total waste of water. Any thoughts? Jennifer |
Do you reboil water?
"jenandcleo" > wrote in message oups.com... > Because I haven't been doing this. If I want another pot of tea, I've > been tossing any remaining water in the kettle and getting fresh tap > water to boil. I don't know how I got in the habit of doing this - I > think I have some vague idea that reboiled water will be "flat." It's > finally occurred to me that this might be a total waste of water. No. Even for my first pot, I'm careful to bring the water to a boil and not let it sit boiling for very much longer. If you're concerned about wasting water, why not boil just enough for your teapot + a cup or whatever amount covers the bottom of the kettle so that it won't sit hot and dry after you fill the pot? Or, experiment for yourself. Try reboiling your water and see if that second pot tastes dull, flat, and/or lifeless. People's tastes vary and you may not notice any difference. For the sake of your guests, however, I recommend that you stick to convention and don't reboil when you're serving company. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
Do you reboil water?
jenandcleo wrote:
> ... some vague idea that reboiled water will be "flat." It's > finally occurred to me that this might be a total waste of water. > > Any thoughts? Total waste of energy, too - takes a lot to heat water. Think about Iraqi children drinking bad water and freezing because US uses so much energy to reboil water. (Or not.) Personally, I think the reboil thing is mostly hokum. Love to try a double-blind test with someone who claims to be able to tell the difference. More plausible is that heating water more or longer drives off CO2, in turn leading to the precipitation of divalent salts like calcium and magnesium. That has a big effect on taste (and scale buildup in the kettle), though better/worse is a matter of preference and tea formulation. -DM |
Do you reboil water?
The main problem with boiling or reboiling water is oxygen
loss. You want cool fresh water for tea that is brought to the minimal boiling or steaming point for your tea. Longer boiling reduces the oxygen levels to the point where the flavor of the tea is impacted. .. |
Do you reboil water?
Gary wrote:
> The main problem with boiling or reboiling water is oxygen > loss. You want cool fresh water for tea that is brought to > the minimal boiling or steaming point for your tea. Longer > boiling reduces the oxygen levels to the point where the > flavor of the tea is impacted. It would be wonderful to have hard data on this oft-heard assertion - or even a plausible mechanism for the putative effect. (Loss of O2 is certain. Resulting deterioration in flavor - hmm.) -DM |
Do you reboil water?
> It would be wonderful to have hard data on this oft-heard assertion - or
> even a plausible mechanism for the putative effect. (Loss of O2 is > certain. Resulting deterioration in flavor - hmm.) Have you ever tried drinking boiled water? --k |
Do you reboil water?
jenandcleo wrote: > Because I haven't been doing this. If I want another pot of tea, I've > been tossing any remaining water in the kettle and getting fresh tap > water to boil. I don't know how I got in the habit of doing this - I > think I have some vague idea that reboiled water will be "flat." It's > finally occurred to me that this might be a total waste of water. > > Any thoughts? I'm pretty picky about my brewing, but not about reboiling water. I have never noticed a difference and would think most couldn't. Using a good quality water to begin with is the only issue I care about. But also, I only fill my tea kettle to about double what I need. That way I can make my first pot, drink it, the rest of the water stays pretty hot and can be brought to temp. quicker for the second brewing. So at most the water is "reboiled" only once. We're not talking 7 or 8 times. Also, from a energy standpoint, why would you heat 3 or 4 times the amount needed? That is just wasting enery and making it take twice as long to boil. - Dominic |
Do you reboil water?
"Konrad" > wrote in message ups.com... > > It would be wonderful to have hard data on this oft-heard assertion - or > > even a plausible mechanism for the putative effect. (Loss of O2 is > > certain. Resulting deterioration in flavor - hmm.) > > Have you ever tried drinking boiled water? Only with tea, never plain. However, the mother of a guy I used to know liked to drink plain hot water. She was the same who introduced me to Constant Comment so, obviously, she also gave up on using teabags. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
Do you reboil water?
I try to boil, or simmer, just the amount I need, but since I do it in
an open pan and have a cat I don't watch every second, I routinely toss out the ounce left if there is one. Toci |
Do you reboil water?
somebody take some water and pour it in a cup, then take some more water and
boil it, then pour it into the exact same type of cup, label the cups and let them both sit overnight. Next day, close your eyes and have somebody hand you the cups randomly and see if you can determine what is what. |
Do you reboil water?
I do reboil if I have put too much water in the kettle. Every single
piece of tea literature I've read says this is a major no-no, but I can't really say that it makes much of a difference to my tea. To my kettle though...the scale buildup when I reboil is just dreadful (but then I live in an area with very hard water). |
Do you reboil water?
jenandcleo > wrote:
>Because I haven't been doing this. If I want another pot of tea, I've >been tossing any remaining water in the kettle and getting fresh tap >water to boil. I don't know how I got in the habit of doing this - I >think I have some vague idea that reboiled water will be "flat." It's >finally occurred to me that this might be a total waste of water. The reason it can be flat is that it reduces the amount of dissolved oxygen in the water. I never reboil water for delicate teas, but for something like a heavy assam I figure it isn't going to be noticed. I never did a careful A/B test, though. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Do you reboil water?
I don't reboil water repeatedly - whatever is left after the teapot is
filled and my mug is warmed gets poured down the sink. However, there are times when the kettle is boiled and I can't make the tea right away, so I will return the water to boil one time. For example, every morning after showering and dressing, I will make a quick trip downstairs to the kitchen and switch on the electic kettle (I don't know how any tea drinker can survive one of these), and then go back upstairs to make the bed, finish dressing, etc. The kettle has usually boiled and switched off before I'm ready to come downstairs. I'll switch the kettle back on and it's boiling within a few seconds. It saves me standing around, wasting precious minutes waiting for the kettle to boil for my breakfast cuppa before I dash off to work. I've never noticed any probems with the taste. But like I said, I would not reboil leftover water in the kettle repeatedly. Even if the reboiling didn't adversely affect the water, the fact that it has been sitting around for a while, instead of being freshly drawn, probably would. |
Do you reboil water?
Nath Krismaratala wrote:
> > NEVER reboil water. > > Why? It will explode? It's a sin? Any tea purist knows that the oxygen content of the water is important. If you're a tea bag/Lipton fan, don't worry. You've never had a proper cup of tea anyway. |
Do you reboil water?
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Do you reboil water?
> Well, I beg to differ. Most of us, me included, discern differences in the
> tastes of water brought about various levels of various minerals, etc. > "Pure" -- that is perhaps distilled -- water tastes flat and produces flat > tasting tea. Make sense. You are essentialy saying that inpurities found in regular water contribute to the taste of the tea, so it's not necessarly a bad thing. It all depends on the nature and the concentration of those soluble subtances. I'm happy to read a tea connoisseur, not a tea snob. |
Do you reboil water?
Nath Krismaratala wrote: > > Well, I beg to differ. Most of us, me included, discern differences in the > > tastes of water brought about various levels of various minerals, etc. > > "Pure" -- that is perhaps distilled -- water tastes flat and produces flat > > tasting tea. > > Make sense. You are essentialy saying that inpurities found in regular > water contribute to the taste of the tea, so it's not necessarly a bad > thing. It all depends on the nature and the concentration of those > soluble subtances. > > I'm happy to read a tea connoisseur, not a tea snob. And Michael is most certainly a connoisseur and not a snob by any means, he is also spot on with his reply. Personally, I use PA spring water for my tea. I find it has the best compliment to almost any tea. The water is what actually makes or breaks the tea, and of all the factors it is the one that actually has the greatest impact (and most often is overlooked). I have tried a number of waters, and there are great differences. I find one of the worst is to use Aquafina bottled water (which was counterintuitive to me because I love to drink Aquafina cold) I always come back to my local water cooler bottler and fresh PA spring water. As I stated earlier the release of CO2 from the water during boiling and oxygenation level is minimal from one or two boils. I defy anyone to be able to tell a difference from water that was reboiled one time. I always boil twice as much as I need, use half and then within an hour reboil the rest for the second brewing. This is the most economical way as it saves energy and time I have found. Now, to start with 3 gallons of water, boil it, reboil it, reboil it, let it stand for hours, reboil, etc... of course it will have an effect, but that is not realistic or common. - Dominic Drinking: Wuyi Oolong |
Do you reboil water?
> If you're a tea bag/Lipton fan, don't worry. You've never had a proper
> cup of tea anyway. So that is your point? I don't agree with you so I'm not good enough for you. LOL You are the perfect example of tea snob, not a purist, who affects an offensive air of self-satisfied superiority in matters of taste : " I'm right because you are not even in my league. You must be drinking cheap teas while I'm part of the elite drinkers." Someone so much driven to prove others he's not part of an inferior class must have a lot of unresolved issues, definitively not related to tea. I hope you'll find peace. I'll drink my next cup to that. Cheers. |
Do you reboil water?
> Personally, I use PA spring water for my tea.
> I find it has the best compliment to almost any tea. I'm lucky. In winter, my city water is better than most bottle water. I haven't found an equivalent in bottled waters. > I defy anyone to be able to tell a difference from water that was reboiled one time. Especially if you take care to cool it before comparing it to fresh water. A TV show here did a blind test between tap water and popular spring waters. Their conclusion was most people distinguish waters mostly by temperature, the lukewarm water always scoring the worst no matter which brand it was, second was the ones with a lot of minerals. Each time you boil water, some of it evaporates while heavy metals and minerals stay in. No wonder, industrial filtered waters like Aquafina are always served very cold. |
Do you reboil water?
Nath Krismaratala wrote:
> You are the perfect example of tea snob, not a purist... It's unfortunate that you're too poor to enjoy the good things in life. >" I'm right because you are not even in my league. I'm right because science proves me so. >Someone so much driven to prove others he's not part of an inferior class must have a lot of unresolved issues, definitively not related to tea. None at all, actually. Do try to calm down. Have a cup of Lipton, dear. That'll cheer you right up. |
Do you reboil water?
> It's unfortunate that you're too poor to enjoy the good things in life.
Now, it's "mine is bigger than yours" (bank account, of course). Another pathetic attempt to slander others to make you feel superior. Very convincing. LOL > I'm right because science proves me so. Okay. Then, please, show me your scientific evidence. There would not be a debate if only you could produce a hint of scientific data instead of asserting anyone not agreeing with you has "never had a proper cup of tea anyway." > Have a cup of Lipton, dear. Sorry to dissapoint you, sweet darling. I don't drink Lipton's. And, foremost, I don't feel the need to depreciation my neighbour's cup to enjoy mine. |
Do you reboil water?
> Nath Krismaratala wrote: >> > NEVER reboil water. >> >> Why? It will explode? It's a sin? > > Any tea purist knows that the oxygen content of the water is important. > > If you're a tea bag/Lipton fan, don't worry. You've never had a proper > cup of tea anyway. Hmm, creepy. Anyway...... it is easy enough to re-oxigenate pure water that has been boiled. Just agitate it by whatever means necssary. I tend to re-boil onece or twice per pot because I'm not into wasting water, not because I like swill....which is a whole other matter. I just pour the water from about a foot and a half above the brewing pot or cup. It's a bit splashy but it works for me. Or, get one of those battery powered frappe mixers...they really introduce O2 into the mix.... http://cgi.ebay.com/MINI-DRINKS-MIXE...QQcmdZViewItem Pete |
Do you reboil water?
Nath Krismaratala wrote: > > It's unfortunate that you're too poor to enjoy the good things in life. > > Now, it's "mine is bigger than yours" (bank account, of course). > Another pathetic attempt to slander others to make you feel superior. > Very convincing. LOL You're better off just leaving it go. This newsgroup is actually one of the few that isn't rife with flames and spam and crap. Obviously he is immature and his type are not what we are about or even want around here. - Dominic |
Quote:
Dear All, My name is Soh Yee Leong. Can't help seeing you all argueing who is right and who is wrong. and insulting each other. I am the 5th Generation of Chinese in My family Hierachy. Just would like to share a 5 cents tradition we carry as Custom of Drinking Tea. Tea, is a beverage where our society drink in peace. We serve tea to elderly to show respect and sincerity. Tea drinking is all about an environment. A good cup of tea involve 5 elements: Good Tea Leaf, Good Pot & Cup, Good Water, Good Skills and Good Environment. Good Tea Leaf, It is very personal as we all have different taste. (has anyone one of you tried a 70 year old tea, Tsong Ping Hao?) Good Pot: Tea Pot can go up to 200 years old. The Specialty of a old pot is the soil that is being use to make the pot. And after thousands and thousand of brewing tea in it, the pot is seasoned. Cup can go back to Tsing Dynasty. Good Water: The best water to use is From the top of the hill. But with our current lifestyle, A Filtered water would be ok. (Note: Reboiling is ok. What is water made from? Hidrogen and Oxygen) Good Skills: Rather than argueing, spend more time to pick up those skills in brewing tea. Each different type of tea has its own Characteristic. The most important is How and the TIME needed to brew each round. Different round of Tea needs different time. It can be a split second thing. Good Environment: The table for tea drinking is like the Table of Heaven. People sitting around to enjoy the gathering and a good cup of tea. Topics From East to West. Very Cool and Calm and most important Respect each other. So, My dear Tea Drinkers. Drinking Tea is to make more friends, Not enemy. We are not here to say who is right and who is wrong. We are all born Special. Differences makes us special. We just need and give RESPECT. I hope I can get to know more friends rather than making enemies here. Happy Drinking Tea. By the way, The character of the Chinese Word "CHA" -Tea. shows you that in a hut with grass on top. A table for two and drinking tea with a cross leg. How Relaxing... Jason Soh Yee Leong Malaysia |
Welcome Jason Soh
> Dear All, > > My name is Soh Yee Leong. Can't help seeing you all argueing who is right and > who is wrong. and insulting each other. I am the 5th Generation of Chinese in > My family Hierachy. Just would like to share 5 cents tradition we carry as > Custom of Drinking Tea. Welcome Jason. What would you like us to call you? Soh or Jason? > > Tea, is a beverage where our society drink in peace. We serve tea to elderly > to show respect and sincerity. Tea drinking is all about an environment. A > good cup of tea involve 5 elements: Good Tea Leaf, Good Pot & Cup, Good Water, > Good Skills and Good Environment. This makes profound sense: It's about tea and the physical, psychological (and spiritual) environment in which we drink it. > > Good Tea Leaf, It is very personal as we all have different taste. (has anyone > one of you tried a 70 year old tea, Tsong Ping Hao?) I'm not familiar with it. Could you please tell us more? > Good Pot: Tea Pot can go up to 200 years old. The Specialty of a old pot is > the soil that is being use to make the pot. And after thousands and thousand > of brewing tea in it, the pot is seasoned. Cup can go back to Tsing Dynasty. Have you got any photos of your favorites from the Tsing Dynasty? I'd like to see them. There is a an aesthetic peacefulness in these old pots and cups. They are restful for the tea and the eye. > > Good Water: The best water to use is From the top of the hill. But with our > current lifestyle, A Filtered water would be ok. (Note: Reboiling is ok. What > is water made from? Hidrogen and Oxygen) I recently took several different bottled waters and drank them by turns over the course of several days. Some had distinctly unpleasant effects on the teas. Others were better. Many were indistinguishable among the several. > > Good Skills: Rather than argueing, spend more time to pick up those skills in > brewing tea. Each different type of tea has its own Characteristic. The most > important is How and the TIME needed to brew each round. Different round of > Tea needs different time. It can be a split second thing. With many Pu'erhs and most Feng Huang Dan Congs you can carry the tea through *many* steeps. This gives you flexibility because you can adjust the next steep based on the last. With five steep Oolongs, there is less room to play. Precision comes with practice, right? > > Good Environment: The table for tea drinking is like the Table of Heaven. > People sitting around to enjoy the gathering and a good cup of tea. Topics > From East to West. Very Cool and Calm and most important Respect each other. Table of Heaven. I like that. Tea Talk. > > So, My dear Tea Drinkers. Drinking Tea is to make more friends, Not enemy. We > are not here to say who is right and who is wrong. We are all born Special. > Differences makes us special. We just need and give RESPECT. Yes, we do. > > I hope I can get to know more friends rather than making enemies here. I'm sure you will, Jason. > > Happy Drinking Tea. Same to you. > > By the way, The character of the Chinese Word "CHA" -Tea. shows you that in a > hut with grass on top. A table for two and drinking tea with a cross leg. How > Relaxing... Your exegesis of the Chinese character very interesting. > Jason Soh Yee Leong > Malaysia -- Jason Soh How's the weather in Malasia? New York is cold cold. Michael |
Do you reboil water?
íÕß²»¾Ü
Hopefully this means "all comers welcome" in colloquial Chinese. It is the result of taking BIG5 characters and changing them to UNICODE. If not then pardon my French. Jim Jason Soh wrote: > My name is Soh Yee Leong. Can't help seeing you all argueing who is > right and who is wrong. and insulting each other. I am the 5th > Generation of Chinese in My family Hierachy. > Jason Soh Yee Leong > Malaysia > -- > Jason Soh |
Do you reboil water?
On Tue, 21 Feb 2006 14:47:34 -0800, ostaz wrote:
>> Nath Krismaratala wrote: >>> > NEVER reboil water. >>> >>> Why? It will explode? It's a sin? >> >> Any tea purist knows that the oxygen content of the water is important. >> >> If you're a tea bag/Lipton fan, don't worry. You've never had a proper >> cup of tea anyway. > > Hmm, creepy. Anyway...... it is easy enough to re-oxigenate pure water that > has been boiled. Just agitate it by whatever means necssary. I tend to > re-boil onece or twice per pot because I'm not into wasting water, not > because I like swill....which is a whole other matter. I just pour the > water from about a foot and a half above the brewing pot or cup. It's a bit > splashy but it works for me. Or, get one of those battery powered frappe > mixers...they really introduce O2 into the mix.... > http://cgi.ebay.com/MINI-DRINKS-MIXE...QQcmdZViewItem > > Pete Or you could get an air pump from your local aquarium shop. Just don't buy a used air stone. heh. -- Derek "Ignorance never settles a question." -- Benjamin Disraeli |
Quote:
Hi Michael, Kinda like how you reply or respond to my post. Malaysia has a very nice climate for tea keeping. Which is why the friends that I know are Drinking and investing into tea. Reason is that due to the Climate in Malaysia a warm and humid in the sense just nice for the tea to change in a more rapid pace. Unlike in US, we all have only one season, which is something like summer to Autumn. If you got the chance, would love to show you around my country. Tsong Ping Hao is what they consider as Hao Zhi Ji (Hao's Level) of TEA. Those tea with this level are around 70 to 80 years old. which cost up to USD10,000 a piece. I would say there are only less than 50 around the world. Lucky me, I have tried it once. Can't explain the teast... but it is smooth and you can't taste the KICK like young tea. Old tea will give you strong aroma of a CHINESE MEDICINE smell or a Zhang Xiang (smell of a kind of wood) I do have photos of those tea pot as the tea house have made them into a Calender and sell them. Let me see if i can scan them and post it up. Please do check the map as of where Malaysia is. My collection of teas are all in Biscuit form. And every kind of tea has got minimum of 3 biscuit and up. this tea are meant for me to sell in future. when i am old and need money. Call me Soh as i realise one of you all is also Jason. Hope i can learn from you all as well. As I want to know more what is the drinking TEA situation like in the West. As for the water, I am not sure of what kind of water or source of water. But i do know there are Hard water as well right. or something like that. Try to use Reverse Osmosis water. The most neutral. Mineral water varies. But because we are living in different part of this world. I don't know your surroundings. My father and some of his friends is currently in China surveying the tea. Chat with you all later. Happy Drinking, Soh |
Do you reboil water?
"Derek" > wrote in message ... > On Tue, 21 Feb 2006 14:47:34 -0800, ostaz wrote: > >>> Nath Krismaratala wrote: >>>> > NEVER reboil water. >>>> >>>> Why? It will explode? It's a sin? >>> >>> Any tea purist knows that the oxygen content of the water is important. >>> >>> If you're a tea bag/Lipton fan, don't worry. You've never had a proper >>> cup of tea anyway. >> >> Hmm, creepy. Anyway...... it is easy enough to re-oxigenate pure water >> that >> has been boiled. Just agitate it by whatever means necssary. I tend to >> re-boil onece or twice per pot because I'm not into wasting water, not >> because I like swill....which is a whole other matter. I just pour the >> water from about a foot and a half above the brewing pot or cup. It's a >> bit >> splashy but it works for me. Or, get one of those battery powered frappe >> mixers...they really introduce O2 into the mix.... >> http://cgi.ebay.com/MINI-DRINKS-MIXE...QQcmdZViewItem >> >> Pete > > Or you could get an air pump from your local aquarium shop. Just don't buy > a used air stone. > > heh. > -- > Derek > > "Ignorance never settles a question." -- Benjamin Disraeli Actually, that's true. I am a home brewer and many beer brewers use an air stone with an O2 tank to re-oxygenate the wort (pre-beer) before the yeast is added for fermentation. The hour-long boil tends to make it lose a lot of O2. The yeast need O2 to do thier thing. Pete |
on beyond "Do you reboil water?"
[Soh]
> Hi Michael, > Kinda like how you reply or respond to my post. Malaysia has a very > nice climate for tea keeping. Which is why the friends that I know are > Drinking and investing into tea. Reason is that due to the Climate in > Malaysia a warm and humid in the sense just nice for the tea to change > in a more rapid pace. Unlike in US, we all have only one season, which > is something like summer to Autumn. If you got the chance, would love > to show you around my country. Thanks, Soh. I will put Malaysia on my future list of countries to visit. I'd like to see it. > > Tsong Ping Hao is what they consider as Hao Zhi Ji (Hao's Level) of > TEA. Those tea with this level are around 70 to 80 years old. which > cost up to USD10,000 a piece. I would say there are only less than 50 > around the world. Lucky me, I have tried it once. Can't explain the > teast... but it is smooth and you can't taste the KICK like young tea. > Old tea will give you strong aroma of a CHINESE MEDICINE smell or a > Zhang Xiang (smell of a kind of wood) What kind of tea is Tsong Ping Hao/Hao Zhi Ji? Are these Pu'erh teas? Oolongs? > > I do have photos of those tea pot as the tea house have made them into > a Calender and sell them. Let me see if i can scan them and post it up. I'd be *very* interested to see them. I love the skin of old pots, especially those little pots with the simplest traditional forms. > > Please do check the map as of where Malaysia is. > My collection of teas are all in Biscuit form. And every kind of tea > has got minimum of 3 biscuit and up. this tea are meant for me to sell > in future. when i am old and need money. Again, you are talking about Pu'erh, right? A "biscuit" is a "bing/beeng," I'm sure. No fangs or tuos in your collection? > > Call me Soh as i realise one of you all is also Jason. Hope i can learn > from you all as well. As I want to know more what is the drinking TEA > situation like in the West. Soh it is. Tea drinking in the West is so varied as to be beyond simple description. We range from the teabag-dunked-in-cup crowd to the if-the-cake-isn't-at-least-forty-years-old-I-won't-touch-it crowd. In between we have those who drink Darjeeling, Assam, African, etc. teas in big pots, not to mention the lovers of Japanese greens prepared in a metal or side handled teapot. There are those who swear by Taiwan Oolongs and those who swear by Fujian Anxi, WuYi or Huang Feng Dan Cong. We happily beg, borrow, and steal. And, for better or worse, we're all here on rfdt. > As for the water, I am not sure of what kind of water or source of > water. But i do know there are Hard water as well right. or something > like that. Try to use Reverse Osmosis water. The most neutral. Mineral > water varies. But because we are living in different part of this > world. I don't know your surroundings. My father and some of his > friends is currently in China surveying the tea. Can you tell us more about your father's survey? Is he searching for teas to bring back to Malaysia to drink? > > Chat with you all later. Later. Michael |
Do you reboil water?
Jason Soh > writes:
> [...] > Tsong Ping Hao is what they consider as Hao Zhi Ji (Hao's Level) of > TEA. Could you post the Chinese characters for these two phrases, please? > Those tea with this level are around 70 to 80 years old. which > cost up to USD10,000 a piece. I would say there are only less than 50 > around the world. Lucky me, I have tried it once. Can't explain the > teast... but it is smooth and you can't taste the KICK like young tea. > Old tea will give you strong aroma of a CHINESE MEDICINE smell or a > Zhang Xiang (smell of a kind of wood) That's camphor. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
Do you reboil water?
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1 Attachment(s)
Quote:
dear all, 宋娉号[color=blue][i]-Song Ping Hao is a puerr! 号级-Hao Ji and the age of this tea is about 70 to 80 years old. But recently, the tea makers are using the same formulation to re make this type of tea. The foresee that the taste will be the same as the 80 years old tea. But only thing is... we have to WAIT 80 years to enjoy the same cup of tea. :( What I have been talking about are all green Puerr Tea. Because this are the only tea that will increase in price as the tea aged and also Puerr can be kept for a long long time. The next one is called as 印级-Yin Ji and this range of tea is between 40 years old. and just like Hao Ji tea, they are also making new tea with the formulation of tea. Michael, 40 year old Green Puerr in US is costing at how much. because even in Malaysia is starting to get rare and can fetch up to USD1000 per piece. only a few pieces in my collection are in that catergory. and the worst thing is that you can't easily buy it as they people refuse to sell out. My father will only be back next week and would love to share with you all on the results found. Different number or type of tea has different formulation. Some are called 单一茶青- Dan Yi Cha Ching. this type of tea will give you a very stable fragrance and flavour. from the 1st brew till the last is almost similar. whereas, 屏培茶-Ping Pei Cha is a mixture of different tea to get the powerful scent and flavour. Different Tea factory has its own character for their own formulation. Also there are tea from different Mountain and due to the Soil and water are diffrent, the taste will also Varies. Harvesting at Different Season will also be different. Spring time will be sweeter and has the frangrance of flower. The Tea Leaves are smaller as they use the Shoot or the newly bloomed Leaves. but other season will be slightly bitter and the flavour is much stronger. My house has got at least a hundred type of Tea Leaves. I can spend days just learn the differences of Tea. As for FANG CHA (方茶)- Brick Tea or TUO CHA (沱茶)-Spin Tea is not really in my collection as they age at a slower speed. By the way, I have uploaded one photo of the calender I have been talking about. hope you all like it. If you all think you all want a copy of it, I can help to buy it and post it to you all. Cost is USD20 each with Postage Included by air. I think I can get the most 3 copies. Catch up later. Happy Drinking SOH |
Do you reboil water?
[color=blue][i]
> dear all, > > 宋娉号-Song Ping Hao is a puerr! > 号级-Hao Ji and the age of this tea is about 70 to 80 years > old. But recently, the tea makers are using the same formulation to re > make this type of tea. The foresee that the taste will be the same as > the 80 years old tea. But only thing is... we have to WAIT 80 years to > enjoy the same cup of tea. :( [Michael] I have been told that after 30 to 50 years, Pu'erh stops developing and starts degrading, leaving very little taste at the 80 and 100 year marks, but being high in Qi. How do you feel about this? I have tasted a number of 50 year old Pu'erhs. How would you describe the *difference* between a 50 year old cake and a 100 year old cake? > > What I have been talking about are all green Puerr Tea. Because this > are the only tea that will increase in price as the tea aged and also > Puerr can be kept for a long long time. > > The next one is called as 印级-Yin Ji and this range of tea > is between 40 years old. and just like Hao Ji tea, they are also making > new tea with the formulation of tea. > > Michael, 40 year old Green Puerr in US is costing at how much. because > even in Malaysia is starting to get rare and can fetch up to USD1000 > per piece. only a few pieces in my collection are in that catergory. > and the worst thing is that you can't easily buy it as they people > refuse to sell out. [Michael] Yes, I've heard about the refusal to sell. I've also heard that fakes are common, but I believe it would be *very* hard to fake that taste and style. I've never owned a cake of 50 year old Pu'erh. I have tasted many samplings. > > My father will only be back next week and would love to share with you > all on the results found. [Michael] That would be wonderful. Thank him, please. > > Different number or type of tea has different formulation. Some are > called 单一茶青- Dan Yi Cha Ching. this type of > tea will give you a very stable fragrance and flavour. from the 1st brew > till the last is almost similar. whereas, 屏培茶-Ping > Pei Cha is a mixture of different tea to get the powerful scent and > flavour. Different Tea factory has its own character for their own > formulation. [Michael] I have seen the four number system, but never a five number system. Can you explain the system, and what the individual numbers mean? > Also there are tea from different Mountain and due to the Soil and > water are diffrent, the taste will also Varies. Harvesting at Different > Season will also be different. Spring time will be sweeter and has the > frangrance of flower. The Tea Leaves are smaller as they use the Shoot > or the newly bloomed Leaves. but other season will be slightly bitter > and the flavour is much stronger. [Michael] Smokey, perhaps? > My house has got at least a hundred type of Tea Leaves. I can spend > days just learn the differences of Tea. As for FANG CHA > (方茶)- Brick Tea or TUO CHA (沱茶)-Spin Tea is > not really in my collection as they age at a slower speed. > > By the way, I have uploaded one photo of the calender I have been > talking about. hope you all like it. If you all think you all want a > copy of it, I can help to buy it and post it to you all. Cost is USD20 > each with Postage Included by air. I think I can get the most 3 > copies. Soh, do the numbers in the paragraphs above refer to some pictures I should be able to view? Where did you upload the calendar picture? Thanks. Michael |
Do you reboil water?
Hi Soh,
Thanks for including the Chinese characters with your PinYin. I hope you continue to do this in the future for any tea terms you use the first time. Jim Jason Soh wrote:[color=blue][i] > dear all, > > 宋娉号-Song Ping Hao is a puerr! > 号级-Hao Ji and the age of this tea is about 70 to 80 years > old. But recently, the tea makers are using the same formulation to re > make this type of tea. The foresee that the taste will be the same as > the 80 years old tea. But only thing is... we have to WAIT 80 years to > enjoy the same cup of tea. :( > > What I have been talking about are all green Puerr Tea. Because this > are the only tea that will increase in price as the tea aged and also > Puerr can be kept for a long long time. > > The next one is called as 印级-Yin Ji and this range of tea > is between 40 years old. and just like Hao Ji tea, they are also making > new tea with the formulation of tea. > > Michael, 40 year old Green Puerr in US is costing at how much. because > even in Malaysia is starting to get rare and can fetch up to USD1000 > per piece. only a few pieces in my collection are in that catergory. > and the worst thing is that you can't easily buy it as they people > refuse to sell out. > > My father will only be back next week and would love to share with you > all on the results found. > > Different number or type of tea has different formulation. Some are > called 单一茶青- Dan Yi Cha Ching. this type of > tea will give you a very stable fragrance and flavour. from the 1st brew > till the last is almost similar. whereas, 屏培茶-Ping > Pei Cha is a mixture of different tea to get the powerful scent and > flavour. Different Tea factory has its own character for their own > formulation. > Also there are tea from different Mountain and due to the Soil and > water are diffrent, the taste will also Varies. Harvesting at Different > Season will also be different. Spring time will be sweeter and has the > frangrance of flower. The Tea Leaves are smaller as they use the Shoot > or the newly bloomed Leaves. but other season will be slightly bitter > and the flavour is much stronger. > > My house has got at least a hundred type of Tea Leaves. I can spend > days just learn the differences of Tea. As for FANG CHA > (方茶)- Brick Tea or TUO CHA (沱茶)-Spin Tea is > not really in my collection as they age at a slower speed. > > By the way, I have uploaded one photo of the calender I have been > talking about. hope you all like it. If you all think you all want a > copy of it, I can help to buy it and post it to you all. Cost is USD20 > each with Postage Included by air. I think I can get the most 3 > copies. > > > Catch up later. > > > Happy Drinking > SOH > > > +-------------------------------------------------------------------+ > |Filename: Tea pot.JPG | > |Download: http://www.foodbanter.com/attachment.php?attachmentid=3231| > +-------------------------------------------------------------------+ > > -- > Jason Soh |
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Michael Plant > writes:
> > [...] > > Different number or type of tea has different formulation. Some are > > called 单一茶青- Dan Yi Cha Ching. this type of > > tea will give you a very stable fragrance and flavour. from the 1st brew > > till the last is almost similar. whereas, 屏培茶-Ping > > Pei Cha is a mixture of different tea to get the powerful scent and > > flavour. Different Tea factory has its own character for their own > > formulation. > > [Michael] > I have seen the four number system, but never a five number > system. Can you explain the system, and what the individual numbers > mean? The 5-digit system (where a number is preceded by "&#" and followed by ";") is the standard way a non-ASCII[1] Unicode character (like Chinese characters) is represented in HTML. By the way, it needn't be 5 digits, but for Chinese characters it works out that way. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html [1]Actually you could represent ASCII characters that way, but that would be pointless. |
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Do you reboil water?
Michael Plant wrote: >> > Well, I beg to differ. Most of us, me included, discern differences in the > tastes of water brought about various levels of various minerals, etc. > "Pure" -- that is perhaps distilled -- water tastes flat and produces flat > tasting tea. > > > But, if your tap water is full of chroride, minerals, and soluble > > metals, you'll taste a difference. It that case, your last worry should > > be making tea. > > ...some of which is bad and some of which is good. > > Michael > > I agree. Some of the worst tea I've ever had was made with water filtered in a Brita pitcher. I could never get a strong enough, dark enough cup, especially if the filter was still relatively new. |
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