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Thread ID: 117319	2011-04-13 02:48:00	Do you guys like Choysa tea?	Question (15792)	PC World Chat

Post ID	Timestamp	Content	User
1194257	2011-04-13 05:46:00	Bear in mind our taste buds are different. English breakfast tea is "fuller bodied" than standard teas and the leaves are probably better quality and therefore more expensive. It has more of a smokey flavour. Earl Grey tea is blended with oil of bergamot and tastes slightly scented. I prefer Lady Grey tea to Earl Grey tea. www.streetdirectory.com Earl Grey is usually drunk without adding milk, but it sometimes has a slice of lemon added to it. However, it's entirely up to you as to what or how you prefer to drink tea. Then what is "normal" tea then made from then?	Question (15792)
1194258	2011-04-13 06:03:00	What is "normal' tea? For most Kiwis, I guess Choysa would be "normal tea", and Earl Grey would not. English Breakfast or Irish Breakfast is probably close to "normal tea" for those of us brought up in NZ, Oz, Australia, Canada, or Britain. If you were brought up in China, Choysa would definitely not be "normal tea". All teas are made from the growing tips of the tea bush. Higher quality teas are hand picked from the freshest youngest top tips of the bush. Lower quality teas are made from older leaves that are possibly harvested mechanically. Black teas are fermented, and some teas (like Earl Grey) are flavoured with herbs, flowers, dried fruits etc. I don't know how they make Lapsang Suchon, but it tastes as though it has been smoked. Chinese/green teas also often have flowers in them (like jasmine, small rose buds etc).	John H (8)
1194259	2011-04-13 06:07:00	I was right !! "In contrast, tea which is to be used for tea bags, is shredded and crushed to produce a small granular product." For granular product read "dust" :clap www.englishteastore.com	Terry Porritt (14)
1194260	2011-04-13 06:13:00	Yeah me thinks .. normal NZ tea might be Choysa, Bell (not the fancy one) and GP (remember that!). The monkey commercials :p Yeah .. it's got that cheap boarding house image for me too. Served in paper cups :thumbs: I guess at university if you just want a cheap tea (tea bag) that's what you normally get, or if you are doing a university course and they happen to give you free refreshments. Normal coffee might be Greg Red Ribbon or Nescafe Classic? Increasingly even in workplaces they have Moconno instant or filter coffee and maybe even Caffe Lafarre which is more upmarket. Not sure on tea, maybe it's normal Bell? If it's (expensive) work paid seminars or short courses, they would probably give you fancy Dilmah, Bell or Twinnings incl the herbals like ginseng/lavender/vanilla/blackcurrents etc.	Nomad (952)
1194261	2011-04-13 06:13:00	Can't taste any differences!	bk T (215)
1194262	2011-04-13 06:23:00	Wrong post.	Nomad (952)
1194263	2011-04-13 06:36:00	Everything stops for tea...........www.youtube.com	Terry Porritt (14)
1194264	2011-04-13 07:25:00	Don't drink tea. I'm for Coffee. I buy beans and grind them to my preference.	Snorkbox (15764)
1194265	2011-04-13 07:49:00	Can't taste any differences! It's like wine, one must have what is called a palate to discern the difference. I am a Dilmah man, tea bag is good.	Cicero (40)
1194266	2011-04-13 08:07:00	Interesting, pctek How many bushes would you need to grow to keep a typical family in tea for a year? What's involved - just drying and storing, or what? :) Growing it is easy. In most places. It's just a particular Camellia variety. One. Processing it, well, if you want green tea, easy, pick and dry. Done. Black tea - a bit more involved. Pick (tips the most flavour and what costs the most, leaves - next best (supposedly), stalks and rubbish - cheap). When you get blends that's what they do, blend rubbish, leaves and tips. All this Kenya this and Assam that, same plant, same thing. What makes the difference is how you process it. You need to pick, then spread out and let it wither. Then, rub it (various ways to do this), this releases oils and then you oxidise. How long it's oxidised is what gives differences in flavour, too short and it might be yukky, too long, same thing. This is the bit that takes practice. Once dried to the right stage, you put it in the oven (lowish temp) and dry properly which stops the oxidisation process. Its not actually fermented (it's not alcoholic!), it's an oxidisation thing - this is why it then goes black. www.holymtn.com How much would you need? Depends how much you drink. I might need a hedge - :rolleyes: The Camellia sinensis plant is a small shrub about 1-2 meters in height, though it will grow taller if you don't prune it. (Up to 17m) In the fall, your tea shrub will flower with small white blossoms that have a delightful scent. Tea can only be harvested during the active growing season. Each plant, in moderate climates, in good healthy condition and trained to an average height of 24-30 inches and equally as wide, should produce anywhere from 1 to 4 cups of fresh tea leaves per harvest. When it is processed, it should be enough for a few cups of tea. Harvesting can take place about every 7 to 14 days. So for a heavy tea drinker who wants tea every day, plan to have 10 plants if you keep them small.	pctek (84)
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