[Sca-cooks] Tea water, was raised crusts

[A F Murphy]

Hey, you "get" it! I might even drink tea at your place! *G* And yes,
preheating the cups makes a huge difference. So does bringing the tea
together with the water immediately!

I used to go to a restaurant where I used to live where they did know me
well enough to make a new pot of decaf when I was finishing up my
dinner... now, that was nice! It helped that a friend of mine was just
as picky, and we often ate together, and we knew the owners... but the
staff there was very good anyway. Nice people, who wanted you to enjoy
the meal.  And I understand why it goes stale. Not used at all as much,
and I think it goes stale faster then regular anyway, even when I make
it at home. But understanding doesn't make me willing to drink the
stuff. (Then, there was the place that gave me regular, twice... as I
realized at 3:00, as I stared at the ceiling... ) You know, these are
relatively minor things, but they can ruin an otherwise pleasant meal!

Anne

Edouard de Bruyerecourt wrote:

>
>Okay, so I'm a little.....exacting. I measured the water boiling in the
>kettle (yep, 212F,...and it was 200F with water vapour rising) and while
>I paused less than a minute when I realized I hadn't put the tea in the
>cup, the water reached 186F less than a minute after I poured it into
>the cup. I also like my tea strong and dark.
>
>
>I quite understand about the decafe. We sell it about 1:8-10 with
>regular brewed coffee, and if they've got an old pot around because
>they've only sold two cups out of it hours ago, they're usually
>relucting to automatically brew another pot just to sell another cup
>