Ah, makes sense. Liked it a lot.The first one was gunpowder tea. Named because the tea looked like grains of gunpowder.
One aspect to tea which hasn't yet been mentioned is temperature.
^^This^^, can't bear lukewarm tea.My own preference is very hot - makes a world of difference to the satisfaction involved.
^^This^^, can't bear lukewarm tea.
Even Techy has such a scar.
One aspect to tea which hasn't yet been mentioned is temperature.
I find drinking at the optimum temperature is crucial in a fully satisfying cuppa. You obviously can't drink straight away & have to leave to cool but leave too long & it loses it's vitality. Tepid or lukewarm doesn't cut it, and the ideal temperature doesn't last long. It's a tricky one & timing is crucial.
My own preference is very hot - makes a world of difference to the satisfaction involved.
Yeah...what is a 'thrad'?(By the way - great thrad.)
It's a typo for Thread. It first cropped up years ago, and became a bit of a thing. (I may have been involved... )Yeah...what is a 'thrad'?
I dimly remember Old Thrad but I didn't know it was a "thing" beyond this MB!Yeah...what is a 'thrad'?
...My own preference is very hot - makes a world of difference to the satisfaction involved.
To make and keep tea in a flask with any success, firstly it has to be black. Secondly, you need to make it weaker that you would otherwise. In a 1.2L flask I use two tea bags (generally one EG one Ceylon) for perhaps two minutes.- but tea tastes like three day old horse-piss that's been passed through a rusty steam engine.
I made a cuppa for my boss at a pub I worked at about ten years ago .. a milky one but not pale .. she looked at it and rudely said in front of our customers ( and no polite "thank you" was offered to me for making her the cuppa in the first place) "Oh dear, I can see I'm going to have to teach you how to make a proper cup of tea!" ...Incidentally, the worst tea I have ever tasted (that wasn't out of a flask) was when I was working in Copenhagen.
Don't get me wrong - everything else about Copenhagen was fantastic, but no-one could mash a brew if their life depended on it.
Exactly: you need to wait maybe a minute(?) until it's just bearable. Then you get get to make the special Tea Drinking Noise (pretty much an automatic reflex due to the heat). With an optional 'that's a nice cuppa' or 'ooh, that hits the spot!' for the over-forties.
it needs to be very hot to achieve this level of tea-ness
Oooohhh yes, I like those biscuits.Traditionally, we are told, water used for making tea must be at boiling point when it first goes into the pot. 100 degrees C. On the side of the box of Orange Pekoe I bought the other day, it recommends a temperature of 80 degrees.
Just doesn't seem right.
As for drinking, I would guess you have a window of about seven minutes when the tea is at it's best for drinking and eating cake or biscuits. These for example are very nice but not really for dunking.
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I have adopted the south Asian tea drinking noise (by habit-osmosis via family on my OH's side) - a thorough slurp followed by an audible exhale with a slight hint of "ahhhhh!"
it needs to be very hot to achieve this level of tea-ness
Traditionally, we are told, water used for making tea must be at boiling point when it first goes into the pot. 100 degrees C. On the side of the box of Orange Pekoe I bought the other day, it recommends a temperature of 80 degrees.
Just doesn't seem right.
As for drinking, I would guess you have a window of about seven minutes when the tea is at it's best for drinking and eating cake or biscuits. These for example are very nice but not really for dunking.
View attachment 3505
it recommends a temperature of 80 degrees.
Does anyone even use teasmades nowadays?
I used to have a teasmade that produced appalling tasting tea. I always assumed it was because it produced hot rather than boiling water.
Does anyone even use teasmades nowadays?