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New Comment Rating: 11 Similar topics: 1.Food stuff 2.NEW STUFF, OLD STUFF, ANY STUFF 3.A Forum Topic 4.NEW STUFF, OLD STUFF, ANY STUFF II 5.NEW STUFF, OLD STUFF, ANY STUFF III Comments: | ||
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Ok I get it that Americans don't have the same tea culture as the UK but .........
--------------------------------------- added after 3 minutes
Same with coffee
Please explain the logic behind milk first.
And then there's the other lengthy discussion as to whether the water should be boiled or added to the tea just before it boils. And, obviously, for green tea the water should be 80 degrees and not 100 degrees (and no milk).
It's a Brit thing - we need something else to talk about as well as the weather!!
So if you were serving yourself or your guest a cup of tea, would you kindly explain what you would do? Thank you.
b) Pre-heat teapot with boiling water, then drain
c) 2 teaspoons good quality loose tea (you get the best quality buying direct from China).
d) 3 minutes brew time
e) If having milk put a splash in the cup first. Most teas are best without milk (and sugar is never required: quality tea is never bitter)
f) Pour
g) Enjoy the tea and discuss the weather
There is a huge difference bewteen top quality tea and the twigs/rat droppings sold in supermarkets. Have a look on the internet for Dragon Tea House to get some idea of the range and prices and tasting notes!. Good tea can be well over $10 for 4 ounces but really should be tried.
You lost me at step "b". Did I understand you to say that you pre-heat the teapot with boiling water and EMPTY it of the water content then c) add the loose tea to the emptied teapot ****may I assume that you return the boiled water back to the teapot and without returning the teapot to the heat source**** d) allow the tea the 3 minute brew time.
Did I understand the process properly? You prefer to add the tea leaves loose rather than to use a tea ball?
Quality tea comes in loose form so that's the way to go. Obviously you need a strainer for pouring.
I hope you've looked at the Dragon Tea House site just to see how many teas there are and their various qualities. I'd guess it is an eye opener for many in the US (and UK tbh)
I believe that I have viewed the Dragon Tea House's official website. This is it, yes? only registered users can see external links When I Google'd the name, my search found restaurants! What teas do you recommend?
Recommendations are hard to make but here are some I regularly buy.
Green tea (definitely no milk) - someting sweet and light for the Summer - Bi Luo Chun. A personal favourite is Taiping Hou Kui (slightly more expensive).
Black - A simple Keemun tea : closest to the breakfast tea you'll get in the US but much better quality. Or for a heavier malty taste, Jin Jun Mai. Recomended to try with no milk first.
The DTH Earl Grey is also reasonably priced and is excellent quality and very pleasant in the Summer (no milk needed).
But .... as you can see, there is a choice of 100's!
NB One difference with these high quality teas is that you can infuse them several times and the second/third cup will taste as strong and good as the first. To some extent this offsets the fact that they cost more than supermarket tea.
Question for you, if I dined in the UK and ordered tea, would my tea be prepared and served in the manner you recommend?
Sadly, there are very few places offering quality tea and in most places it would just be a tea bag.
Harney's looks like a reasonable quality outlet.
Maybe that can even explain the difference between the taste of cooking water without anything in it. Tap water is not just 100% pure H2O. There is a lot of minerals and chemicals (which they allow) in it, that can affect the taste, when their chemical compositions change, by boiling.
Another difference is that a kettle is most often caked with calcium deposits. Every time you use it, some of that calcium dissolves and the water left in it evaporates leaving residu. That residu leaves a different taste in the water than when you boil water in a clean mug. It's just the taste that you are used to.
So it's not, per se, the water that tastes different, it is due to microwave water possibly being taken past the boiling point which can alter the taste of the tea.
Oh, the things you can learn on SYD/SYC, Showitoff. Thank you for the explanation!
I know i use a old cooking pot sometimes on the wood stove in my shop to keep the air from being so dry,put water in it and it boils out putting moisture in the air. our well water has all kinds of minerals in it and it ruins a pot in short order.
I think your friend’s problem was probably the use of the microwave, not the taste of the tea.
My two cents.
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See it happen here. The Mythbusters tried it. Dangerous, but funny.
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Also, at higher elevations it boils at a lower temperature. In Denver for instance, water boils at about 202°F due to the lower air pressure.
This article describes that water can be heated above its "boiling temperature" up to a theoretical temperature of 340 °C. That's 644 °F.
It might be true that the tea will act as nucleation seeds, preventing the temperature going up much above 100 °C.
"an undisturbed volume element of water in the absence of nucleation seed sites can be heated above its "boiling temperature" for a brief period before the random thermal motion of its molecules produces a transient void of sufficient size to function as a nucleation seed which triggers the vaporization kinetics at that temperature i.e., the water boils.
The higher the temperature of the water is raised, the smaller the requisite nucleation void volume becomes and hence the amount of time required for statistical fluctuations to furnish a transient void which will serve as a nucleation site at that temperature becomes shorter.
As the temperature of the water is raised higher and higher, this initiatory time lag asymptotically approaches zero. the temperature at which this occurs is defined as the thermodynamic limit of superheat which for water is 340C or thereabouts, depending on how many of the second-order details of the process you wish to include in your model."
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Out of the total population of USA of about 330 million, Indians constitute only a little over 1% of that, i.e. about 3.8 million. Yet their success story is marvellous, as detailed in the articles below :
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A century ago, Indians were the underclass and not wanted – because of their skin colour. There were anti-Indian riots in the state of Washington in 1907. In 1935, some California establishments displayed ominous signs: “No jobs for Japs or Hindus”. In the 1970s and 1980s Indian women wearing 'bindi' on their forehead were sometimes attacked.
Now the situation is totally changed.
Today Indians in America between 25 to 55 years of age earn on an average 133,000 dollars a year, which is well above the 86,000 dollars per year earned by an average white American. Though only 1% of the US population, Indians pay 6% of US taxes. About 8% founders of high tech companies in USA are Indians, as are one third of tech startups in Silicon Valley in California. Indian doctors are some of the most respected doctors in America. Some Indian entrepreneurs in America are billionaires, and many hotels and motels are owned by Indians. American Universities have many Indian professors in science, mathematics, engineering and medicine.
How did all this happen ? There are several reasons, and I have understood them by my own visits to America and observing Indians living there :
1. Hard work : Indians who migrated to USA came into a land with a different culture, and with a majority white population. While the white youth had a degree of family support, the Indian was alone in a foreign land, and with a darker colour. So to survive he quickly realised he must work much harder than whites, as that was the only way he could compete and prove his worth.
2. Honesty and reliability : Though there is an occasional crook, almost all Indians are honest, and are therefore regarded totally reliable by their employers.
3. Higher education : Over 80% Indians living in America are highly qualified, with many having a masters degree in science, engineering, mathematics, etc. On the other hand, only about a third of white Americans have a bachelor's degree. So naturally Indians get better jobs ( many are CEOs in reputed companies ).
4. Close family ties : Indian immigrants, coming from a land of close family ties, brought this culture and value with them. This was particularly important in a foreign land where they initially had difficulty in adjusting, as it provided a support base.
Divorce rate is only about 1.3% among Indians in America, whereas it is high among other ethnic groups ( 40% among blacks )
5. Parents : Indians are usually very good parents. They sacrifice a lot for their children, and devote a lot of time to them, despite their busy work schedule. In particular, they take a lot of interest in their children's education. Not only does the child learn in school, he/she is often taught in addition at home by the parents, who help them in their homework, e.g. in maths ( which I myself saw when visiting a relative in California ).
Apart from education, Indian parents keep a careful eye on their children to ensure that he/she does not go astray. Indian children rarely consume drugs, and there is no Indian mafia or gang in America.
These are the reasons of the success story of Indians in America.
No wonder President Joe Biden once remarked that Indians are taking over the country, and Elon Musk has said that USA has benefited greatly from Indian talent.
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AI/AN: American Indian/Alaska Native
I agree, they are respectable people.
They are just not treated with much respect.
If they would leave the reservations and venture out in the world,they could surpass the rest.
that they don't want to do. They want to retain their own identity and culture.
They wouldn't surpass the rest, they would become the rest.
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