Re: [MLUG - DISCUSSION] Re: [MLUG] baby!

[Jonathan King <EMAIL:PROTECTED>]

On 8/1/05, Stephen Montgomery-Smith <EMAIL:PROTECTED> wrote:
> Mark Rages wrote:
> 
> > If you brew your own jasmine tea, don't use boiling water.  You get
> > the mellow flavor when the water is just really, really hot.
> 
> There is a Russian prof in the MU math department who is full of sage
> advice on the proper way to make Chinese tea.  He uses distilled water,
> and heats it up to 80-85 degrees celcius (he has a thermometer for that
> very purpose).

Is he really Russian?  That sounds a lot more something a Prussian
would do. :-) (But DON'T tell him I said that, since those are
fighting words in some places.)

> He says that it is important that the water doesn't boil
> at any time, because that tends to remove the oxygen from the water.

If that does,  then so does heating it above 4 degrees C., right?  I'm
quite willing to believe you would only want very hot and not boiling
water, but I'm not sure I buy this particular theory.
 
> I myself use very hard Columbia water heated in a coffee maker and it
> tastes just fine to me.  But I do admit that when I go to his house and
> taste the tea he has made, it is just fantastic.

Watch out for "secret ingredients". :-)

> He also has made the best turkish coffee I have ever had, certainly
> better than anything I have had in a middle eastern restaurant.

Now, that would be something interesting to see.  I had some really
excellent Turkish coffee a few years ago (in Hungary; go figure), and
now most of it tastes not so nice.

jking

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