Quangzhou is an oolong tea - once oxidized or fermented instead of twice like black teas. It ends up a yellow color in your cup and is known as "milky" oolong because it actually smells and tastes like milk, it even seems to have a creamy consistency even though it is made the same way any other tea is made, by soaking the leaves of the camellia sinensis plant in hot water. It's the current favorite around our place.
Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts
Wednesday, October 24, 2007
Current indulgence
Quangzhou is an oolong tea - once oxidized or fermented instead of twice like black teas. It ends up a yellow color in your cup and is known as "milky" oolong because it actually smells and tastes like milk, it even seems to have a creamy consistency even though it is made the same way any other tea is made, by soaking the leaves of the camellia sinensis plant in hot water. It's the current favorite around our place.
Friday, September 21, 2007
Tea of the Day
Blood Orange Oolong from the T Emporium. Peachy, floral green oolong mixed with the peel of blood oranges. Mmmmm, I'm going to be flying today. Although this is actually a picture of Black Blood Orange Tea made with black tea.
Wednesday, September 19, 2007
Around the Web - (TED, tea, the flowing hair of Steven Pinker and other odds and ends)

Since I spent the whole day data crunching and the rest of it studying, there isn't going to be much in the way of literary rhapsodizing here today, but here are some tidbits from the rest of the blogosphere.
Nell Freudenberger reviewed David Leavitt's new book The Indian Clerk for The New York Times. It is an historical novel about the friendship between Cambridge mathematician, G. H. Hardy, and Indian mathematical genius S. Ramanujan. Freudenberger gives much useful context about Cambridge, Leavitt's writing, World War I, and the themes, both mathematical and sexual, dealt with in the book. This book is at the top of my TBR pile when my brain has the space.
The New York Sun reviews The Stuff of Thought, Steven Pinker's new book:
Do words really represent things in the world or are they markers of ideas inside our brains? Is there a language of thought itself, or do different languages embrace and shape the world in different ways? Such questions have been asked afresh in recent years, not only by philosophers and linguists, but also by cognitive scientists and evolutionary biologists seeking the origins of human sensibility. Among the most prolific and most public of the current generation of inquirers into human understanding is the Harvard psychologist Steven Pinker.
An active member of the Luxuriant Flowing Hair Club for Scientists, Pinker is a deft writer, so this is destined to make it to my TBR pile somtime before 2010.
Hat tip for above: 3 quarks daily.
New York Daily Photo has a magnificent shot of Mr. Moon and a multilegged creature who showed up at the Kitchen Highline Block Party. Do you know the origins of this character, he asks?
Some wonderfully mysterious images and snatches of text here, as always.
TED, no not me but Technology, Entertainment, Design, is a conference of the world's leading thinkers according to, well... TED, I guess. It has included speakers like physicist Barry Greene, naturalist Jane Goodall, all fields are represented -the arts, sciences, international relations. They assemble once a year and give 18 minute talks in order to spread their ideas. They now offer many high quality videos of those talks that you can view here. Steven Pinker has two and I found one by psychologist Barry Schwartz on the relationship between freedom and choice which is rather hyperbolic. They are even rated by categories such as: most discussed, funniest, and most beautiful - seems they feel we need a lot of help around choosing ideas.
Hat tip: PsyBlog
Finally, today's Dining In section in the Times has a graduate level course in tea - including brewing timings, pots to use, etc... If you are a tea freak like me, check it out. I love tea - learning about it, making it, drinking it. My old favorite is Sencha Premier - a deep green tea that is a cross between a sweet, vegetal flavor mixed with a taste I can only describe as sucking on stainless steel - you just have to try it. I've heard that the Japanese consider green tea a vegetable but that may just be one of those cultural myths like the fact that Eskimo's have 40 words for snow (they don't). My current tea obsession is Snow Dragon - twisted silver leaves that look like little unicorn horns, it's a white tea that brews up sweet and not too wimpy.
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