Radix Berberidis and Odes to Tea.
April 20, 2008 10:03 PM Subscribe
Radix Berberidis and Odes to Tea.
1.
I'm wrapping up a book on tea.
I'd like to include little pieces of tea-verse at the start of each chapter.
Poetic form irrelevant. Do you know of any?
Here's one I like:
Cha
Cha
Cha Cha
Cha
Original pieces welcome!
2.
I was shown a mysterious tea from Bulgaria yesterday.
Yellow flakes of Radix Berberidis.
It was quite unlike any other tea I've drunk.
This made me think.
What uncommon teas do you know of?
1.
I'm wrapping up a book on tea.
I'd like to include little pieces of tea-verse at the start of each chapter.
Poetic form irrelevant. Do you know of any?
Here's one I like:
Cha
Cha
Cha Cha
Cha
Original pieces welcome!
2.
I was shown a mysterious tea from Bulgaria yesterday.
Yellow flakes of Radix Berberidis.
It was quite unlike any other tea I've drunk.
This made me think.
What uncommon teas do you know of?
I'm sorry for the salacious tea poetry above. I had consumed far too much Silvertip Pekoe aka White Needle at the time and am only just recovering. Now perhaps I can contribute something of value to this discussion.
First and formosa, a recipe I picked up in rural (aboriginal) Taiwan. You will need:
Any tea that is minimally oxidized (so, green or certain Oolongs), fish bones (snapper will do, but nothing too small), a duck egg.
Recipe: Add fish bones to water. Slowly bring this concoction to boil. Add the tea and reduce heat. As soon as it stops boiling, crack the egg into the broth. In five minutes or so, the egg should be poached. Remove egg carefully. Strain the tea. Drink. Eat.
Sometimes, a small quantity of a molasses-like ingredient is added as sweetener, though I'm not certain that thats what it was. Also, I've noticed the egg is considered a treat for children.
please do not confuse this with this (though also tasty).
posted by harhailla.harhaluuossa at 1:36 AM on April 21, 2008
First and formosa, a recipe I picked up in rural (aboriginal) Taiwan. You will need:
Any tea that is minimally oxidized (so, green or certain Oolongs), fish bones (snapper will do, but nothing too small), a duck egg.
Recipe: Add fish bones to water. Slowly bring this concoction to boil. Add the tea and reduce heat. As soon as it stops boiling, crack the egg into the broth. In five minutes or so, the egg should be poached. Remove egg carefully. Strain the tea. Drink. Eat.
Sometimes, a small quantity of a molasses-like ingredient is added as sweetener, though I'm not certain that thats what it was. Also, I've noticed the egg is considered a treat for children.
please do not confuse this with this (though also tasty).
posted by harhailla.harhaluuossa at 1:36 AM on April 21, 2008
Response by poster: jo har.* watstxat juskep survg me*n txotxa lommolsala encanudos jo?
posted by Taksi Putra at 3:14 AM on April 21, 2008
posted by Taksi Putra at 3:14 AM on April 21, 2008
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gave me a box of Oolong.
While Oolong in Shillong is all very fine,
Cha Da in her Dacha was sublime.
This other girl, a bit demented,
only drank post-fermented.
I caught her one night,
slurring her speech.
"Is that Vermouth in yer mouth
or bleach?"
But the strangest by far was the one
whose teat secreted green tea (fo shou).
Not too bad when you're thirsty and all,
but what about when you just want t'eat?
posted by harhailla.harhaluuossa at 12:17 AM on April 21, 2008