In a universal quest for tea and thirst for knowledge - or vice versa -
note that the coloquial Turkish name for the traditional tea glass is
"ince beli" meaning slender waist. Standing on a traditional shiny
metal saucer it shows off the color of Turkish tea very well - a color
that they say should ideally be that of rabbit's blood though I have
not personally made the comparison.

Nigel at Teacraft

On Oct 6, 11:57 am, "Draconus" hotmail.com> wrote:

...and I thought we were the first !!! ;-)

Yes, we tend to drink all of our tea (again brewed in the gaiwan) from the
same vessels - except ours were from Target @ $A3 each. As you commented, a
good fit for both hand and mouth and I also think the tea stays hotter for a
little longer (but I haven't proven this scientifically - not going to
either !).

Cheers
Mal
Oz

"Nigel" teacraft.com> wrote in message
news:1160647360.835295.16320@b28g2000cwb.googlegroups.com...

Here on the Big Island, perchance?

--Rich

We stray from Turkish Tea Glasses - but no, Rich, on Kauai Island. A
2,000 acre land subdivision development project which keeps 80%% of the
land for agriculture - tea, taro and cacao - see
http://www.kealanani.com/ for some background - also Honolulu
Advertiser last Sunday. My company advises on the tea side and with HI
labor at USD 12 per hour we have some specialty tea streamlining to do
to compete with India/Africa production at a dollar per day.

Nigel at Teacraft

Rich wrote:

On Oct 12, 9:18 pm, "Rich" hawaii.rr.com> wrote:

I am dying to know more about this white tea from africa. I have heard
about it and even know a place to buy it online. Anyone who has had
this tell me about it. Compare it to CHinese. Michael P. You love
whites have you heard of these or have you tasted them????,
Anxious in Texas,
Jenn

Jenn1161382686.787354.124860@i42g2000cwa.googlegroups.com10/20/06
18:18jefferysmom@hotmail.com

Michael,

Believe me these Malawi White Teas will not disappint if you taste them
without preconceived notions. Palest apricot in the liquor colour,
sweet and smooth on the tongue, sometimes a hint of fruit and often a
rose like aroma in the liquor. And the infusion, after the liquor is
decanted, particularly if trapped and sniffed from under a gaiwan lid
has definite flowery rosey aroma - which develops with multiple
steepng. Some of the cultivars (we are trialling nearly a dozen) have
cedar and wintergreen notes too. These colors and tastes and aromas
you most certainly do not get with a Chinese White Tea - but they sure
as hell intrigue me.

Let me have your address off line and I will send you a sample.

Nigel at Teacraft

On Oct 23, 11:48 am, Michael Plant pipeline.com> wrote:

Nigel1161607834.339583.309730@k70g2000cwa.googlegroups.com10/23/06
08:50nigel@teacraft.com

I don't understand why there aren't more white teas, less processing
equals more profit. Or is it just historical infrastructure where
oxidation and fermentation survived longer sea voyages. You can say
anything you want about white tea taste but it is more natural than any
other. I'm still not sure if that taste is the same as plucking the
plant and brewing fresh leaves in a pot. My secret to white tea is
more leaf in a larger pot and longer brewing times. In a way white tea
is the hardiest in the sense it doesn't give up its taste easily which
doesn't translate to consumerism. The average consumer will see the
Snapple commercial and wonder where is the taste?

Jim

Nigel wrote:

"Space Cowboy" ix.netcom.com> writes:

Drying the leaves in the sun takes more time and space - though less
fuel - than using artificial heat. It also depends on the climate and
weather.

/Lew