Japanese crossword «Teapot»
| Size: 10x10 | Picture: | Difficulty: | Added: | 29.01.21 | Author: seans |
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John_Robertshaw, please explain a proper brew?
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Here goes: take a teapot - pour in some boiling water to warm the pot - discard.
Add one teaspoon of tea per person (plus one for the pot). Scald with boiling water - stir & then leave for 4 minutes - stir again. Pour into cups & then (and only then) add milk to taste. The tea should be Yorkshire tea - grown in the foothills of the Pennines. Sip and say, "Now that's a proper brew".
replyAdd one teaspoon of tea per person (plus one for the pot). Scald with boiling water - stir & then leave for 4 minutes - stir again. Pour into cups & then (and only then) add milk to taste. The tea should be Yorkshire tea - grown in the foothills of the Pennines. Sip and say, "Now that's a proper brew".
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OK, now explain why milk and is it ruined if you use sugar?
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Milk covers the bitterness - sugar does it too, some places it is common to use both.
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I get milk and sugar and I like both, but honey is my favorite!
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spoiler
If only. :)
I can't stand anything with the slightest of coffee flavor in it, precisely because of the bitter. In fact, I used to get so frustrated with people telling me "You can't even taste it" with the right things added or when just a little coffee flavor was added to something, the same way people insisted you "can't taste the alcohol" if you add the right things to liquor. I ALWAYS taste it.
I was quite happy the day I found out I was a supertaster, and could point out that having more of some receptors on the tongue isn't just being "picky." Especially when phrases like 'boring palette' came into parlance, and they really started to push the idea of it being a character flaw. Because the people who enjoy eating just about anything appear to be about as genetically rare as we supertasters are. We're all anomalies. :D
I can't stand anything with the slightest of coffee flavor in it, precisely because of the bitter. In fact, I used to get so frustrated with people telling me "You can't even taste it" with the right things added or when just a little coffee flavor was added to something, the same way people insisted you "can't taste the alcohol" if you add the right things to liquor. I ALWAYS taste it.
I was quite happy the day I found out I was a supertaster, and could point out that having more of some receptors on the tongue isn't just being "picky." Especially when phrases like 'boring palette' came into parlance, and they really started to push the idea of it being a character flaw. Because the people who enjoy eating just about anything appear to be about as genetically rare as we supertasters are. We're all anomalies. :D
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I don't think I'd want to be a super taster, but I wish I could taste more like I did when younger. I find myself adding lots of dijon mustard and pepper to a fried egg when before just the egg and salt provided plenty of flavor. Thankful I have yummy condiments, though.
replyWow, another supertaster! I can't do coffee, either, but the worst for me is the chemical make-up of dark greens like broccoli and peas. They smell like rancid meat to me and I gag when they hit my tongue. And 'picking them out' of food is a waste of time, too...
replyMilk totally destroys the taste of the tea. Makes it taste like something else that didn't turn out quite as expected. Although...
... My college glee club sang at the Anglican cathedral in Lusaka, and after the service the Ladies' Guild or Women's Institute or whatever served tea in the parish hall. And I looked at all the mugs with milk in them waiting for the tea to be added and thought "yuck", so I asked if it would be possible to get tea and just tea. So they scouted around and found an unmilked mug, put in the tea and handed it to me. I said "thanks" and smiled, and then I tasted it. I've never actually tasted tar, so I can't say the tea and the tar were much of a muchness, but it did taste like I would imagine tar. I was surprised it hadn't dissolved the mug. But I'd made a fuss, so I just kept on smiling. I did (as you've probably guessed) survive, but now I know to keep a wary eye on Anglicans in Africa.
reply... My college glee club sang at the Anglican cathedral in Lusaka, and after the service the Ladies' Guild or Women's Institute or whatever served tea in the parish hall. And I looked at all the mugs with milk in them waiting for the tea to be added and thought "yuck", so I asked if it would be possible to get tea and just tea. So they scouted around and found an unmilked mug, put in the tea and handed it to me. I said "thanks" and smiled, and then I tasted it. I've never actually tasted tar, so I can't say the tea and the tar were much of a muchness, but it did taste like I would imagine tar. I was surprised it hadn't dissolved the mug. But I'd made a fuss, so I just kept on smiling. I did (as you've probably guessed) survive, but now I know to keep a wary eye on Anglicans in Africa.
YOU YELLOW BELLIED SISSIES! IT'S WELL-KNOWN THAT IT AIN'T A PROPER BREW 'LESS YOU RIP YER LEAVES STRAIGHT FROM THE HILLS IT GROWS ON AND DRINK IT STRAIGHT! SUGAR AND MILK ARE FOR THESE GREEN, YELLOW-LIVERED PANSIES!
replyWhat do you say to the people who insist on milk first? Is the taste of the denatured proteins a feature, not a bug, or is there some other reason?
Personally I'm a tea first person because I'm lazy and usually brew tea in the same mug I drink it from, plus I find it easier to determine how much milk I want based on the color of the tea.
If I'm being fancy and brewing loose leaf I might go for a nice jasmine or yunnan and in that case milk isn't invited to the party anyway as it would dull the more subtle flavors and it shouldn't be bitter as long as the leaves are good quality and you haven't oversteeped the tea.
replyPersonally I'm a tea first person because I'm lazy and usually brew tea in the same mug I drink it from, plus I find it easier to determine how much milk I want based on the color of the tea.
If I'm being fancy and brewing loose leaf I might go for a nice jasmine or yunnan and in that case milk isn't invited to the party anyway as it would dull the more subtle flavors and it shouldn't be bitter as long as the leaves are good quality and you haven't oversteeped the tea.
In the words of Bertie Wooster, "Why does the pot get one?" Also, you can't fool me: tea can't grow in Yorkshire. I personally can't drink milk and think it would spoil the taste. I think lemon does a great job of neutralizing the bitterness and adding a pleasant tartness.
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