Tea my favourite hobby
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Hot and refreshing and not a tea bag in sight
Hi All. When I was working on a Sunday, there was a good chance that some Circle Line work would be on the shift? Not always though. And after going around in circles it took some concentration to remember where one was, and when one was going to make the tea. But after the Guards were made redundant it got worse, and a good cuppa would really wake one up. But today even a good cuppa made with “Loose Tea†doesn’t have the wide awake effect anymore. What have they done with the Tea ??? It is just as well that I am not working now. Best wishes Kevin
Staying on the thread Kevin.
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Reduced the caffeine content (shorter fermentation when the sun turns the picked leaves and buds from green to black, and more leaves not tips) and the amount in the bag. Go for Irish breakfast. It used to be one heaped teaspoon per person and one for the pot and a teacup, now it's a small bag with less than a teaspoon and a mug, and water less than boiling. Brown betty teapots kept the heat in.
Camellia sinensis needs to be treated with respect.
Nigel
©Nigel C. Phillips
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Staying on the thread Kevin.
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Scented tea? PG tips?
Nigel
©Nigel C. Phillips
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Staying on the thread Kevin.
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Camellia sinensis needs to be av oided at all costs !! (IMHO)
Camellia sinensis needs to be treated with respect.
Other than by coffee, good old Yorkshire Tea can't be beaten ………………………. :cheers
"1 for each person and 1 for the pot" in tea spoons - now it's 1 teabag in the mug and leave it brewing for around 4 to 5 minutes. :thumbs
'Petermac
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Staying on the thread Kevin.
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Black, oolong, green, white, my local tea purveyor has about 75 different ones, and not a trace of scent.
Yorkshire Gold is a decent breakfast tea, much better loose leaf than bagged (as are all teas). The amount of tea in a bag varies considerably, more tea = more cost. Earl Grey is usually made with cheaper (bitter) leaves not buds and synthetic oil of bergamot. Not my cuppa
Tea is serious stuff. Much more subtle than coffee. But then I am unashamedly biased.
Nigel
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Staying on the thread Kevin.
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Although, my brain tends to be non-reactive to most everything in the morning before at least one mug of ground coffee, Arabica, 90degC infusion :thumbs
Then tea all day long!
Bill
At 6'4'', Bill is a tall chap, then again, when horizontal he is rather long and people often used to trip over him! . . . and so a nickname was born :)
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Unless you know where to look Derek, they can be difficult to find, particularly since they built the M62. You can now zoom past them and, before you know it, you're over the top and in Lancashire …………………..Haven't seen any tea plantations in Yorkshire Peter!
The plantations are tucked in between Golcar and Bolster Moor where they catch the early morning fog and, more importantly, the summer sun which only happens on August 27th…………………….. :cheers
Coffee is also very complex Nigel and whilst not as subtle as tea, it has a huge variety of underlying flavours.
'Petermac
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My dad, a tea drinker all his life, worked for General Foods in Banbury. One day he took part in a contest at work to see who could taste the various batches of coffee (take a mouthful, roll it around the mouth, spit it out) and come up with the Gold B!end flavor. Turned out he was the man. The coffee came from wherever the price was right, and was often of dubious quality, so keeping the brand taste could be a challenge. Instant promotion to the tasting room and a white coat. My dad always maintained he single mouthedly changed the ability of the UK to appreciate coffee.
Fast forward to a trip to Nashville a few years ago. Kicking our heels waiting for a regional jet to get us back to civilization, the CEO expressed a desire for a cup of tea. Off we go to what passes for a snack bar, and after getting through the language barrier (he's Oz, I'm Brit/Canuck, this is the South), we're presented with a cup of hotish instant sweet tea and some half and half (think gold top if you remember milk in bottles). Whereupon we both dive into our bags and bring out the emergency teabags, and teach the young lady how tea is made.
One evening in Milan after some grub and vino the same urge for a cuppa came over us. Finding an open establishment we asked for a hot black tea, splash of milk. So the barista shows off and presents us with a tea cappuccino. There must have been a good two centimeters of foam. No teabags on our persons, so in we dived. Not too bad, but that could have been the result of the vino. I do remember we then tried a limoncella tea. Or three.
Nigel
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Best wishes Kevin
Staying on the thread Kevin.
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