Tea with bread

lars, i too drink tea with one or the other thing like some biscuits
etc. while having breakfast in the morning, i usually do what you do,
tea and bread. i too grade it as a nice combination. i am quite new to
the group. joined, had a fight and now its settled phew! thank god!

Lars wrote:
> ... it is particularly when I have a sandwich with my tea that I find
> the tea extra lovely.

I wonder if, beyond synesthesias, evoked feelings and just plain good
combinations, it might be partly due to amino acids and sugars from the
bread enhancing the tea, and proteins or whatever binding astringent
elements? Breads of many kinds really go seem to go well with tea of
many kinds. Alas, I have yet to find a tea to accompany pretzels (which
I shouldn't eat anyway). Any recommendations?

-DM

On Sep 7, 6:20 am, DogMa <DogM...@worldnet.att.net> wrote:
> Lars wrote:
> > ... it is particularly when I have a sandwich with my tea that I find
> > the tea extra lovely.
>
> I wonder if, beyond synesthesias, evoked feelings and just plain good
> combinations, it might be partly due to amino acids and sugars from the
> bread enhancing the tea, and proteins or whatever binding astringent
> elements? Breads of many kinds really go seem to go well with tea of
> many kinds. Alas, I have yet to find a tea to accompany pretzels (which
> I shouldn't eat anyway). Any recommendations?
>
> -DM

Beer. Toci

On Sep 6, 12:24 pm, Lars <L...@fake.com> wrote:
> Hi group,
>
> I drink quality teas and always enjoy a cup. However I have noticed
> that it is particularly when I have a sandwich with my tea that I find
> the tea extra lovely.
>
> My real favourite combination is "dinkel-bread" (spelt), a quite dark
> and rough bread, and a large cup of Darjeeling Oolong.
>
> I smack loudly and congratulate myself at being able to experience
> this.
>
> Lars
> Stockholm

I love Darjeeling with just about anything ginger-y - gingerbread,
Thai food, ginger snaps. Also with butternut squash.
It's cold and foggy here in the San Francisco area and I guess I have
autumnal flavours on my mind!
Happy sipping!
Shen

On Sep 6, 12:24 pm, Lars <L...@fake.com> wrote:
> Hi group,
>
> I drink quality teas and always enjoy a cup. However I have noticed
> that it is particularly when I have a sandwich with my tea that I find
> the tea extra lovely.
>
> My real favourite combination is "dinkel-bread" (spelt), a quite dark
> and rough bread, and a large cup of Darjeeling Oolong.
>
> I smack loudly and congratulate myself at being able to experience
> this.
>
> Lars
> Stockholm

Oh, yes, we do have a very good friend who has his Darjeeling with
Johnny Walker black.
......whatever........
Shen

On Sep 7, 4:13 pm, Natarajan Krishnaswami <n...@cwru.edu> wrote:
> On 2007-09-07, Lars <L...@fake.com> wrote:
>
> > In what part of the world do you get those beers?
> > I don't recognise a single one of them.
>
> Except for Paulaner (from Germany) and the Mill St (from Canada),
> they're American specialty beers:
>
> >>Omegang Hennepin
>
> Belgian saison style from Cooperstown, New York>>Allagash White
>
> Belgian wit style from Portland, Maine>>Founders Blushing Monk
>
> sour raspberry ale from Michigan>>Great Lakes Edmund Fitzgerald
>
> from Cleveland, Ohio (yay!)>>Troeg's Hopback, Pale Ale, or Rugged Trail
>
> from Harrisburg, Pennsylvania
>
> N.

Wow, you did a better job of that than I could of. Hats off to ya, and
I owe you a pint. That summed them all up perfectly.

I grew up with parents and friends who are serious beer drinkers, not
serious in quantity, but quality. I had my first taste of Guiness foam
from my fathers finger when I was 2 or 3 and just about the only kid I
could imagine who was into it! :) Guinness is good, and don't get me
wrong I'll happily drink it when it is the best of what's available,
but once you've had some amazing and complex ones it is harder to put
on a pedestal.

Basically, I go for German, Belgium, Czech, and Canadian and American
craft beers. And even though it is a tea forum, I'd be happy to hear
of some favorites from Lars, Natarajan, or anyone else who;d like to
share a short list... that's how I find many of my now favorites.

- Dominic

/oh, and a Lindeman's Frambois (raspberry beer) is a great dessert

"Dominic T." <dominictiberio@> wrote in message
news:1189278991.814018.11520@o80g2000hse. ...
> On Sep 7, 4:13 pm, Natarajan Krishnaswami <n...@cwru.edu> wrote:
>> On 2007-09-07, Lars <L...@fake.com> wrote:
snip

>
> Wow, you did a better job of that than I could of. Hats off to ya, and
> I owe you a pint. That summed them all up perfectly.
>
> I grew up with parents and friends who are serious beer drinkers, not
> serious in quantity, but quality. I had my first taste of Guiness foam
> from my fathers finger when I was 2 or 3 and just about the only kid I
> could imagine who was into it! :) Guinness is good, and don't get me
> wrong I'll happily drink it when it is the best of what's available,
> but once you've had some amazing and complex ones it is harder to put
> on a pedestal.
>
> Basically, I go for German, Belgium, Czech, and Canadian and American
> craft beers. And even though it is a tea forum, I'd be happy to hear
> of some favorites from Lars, Natarajan, or anyone else who;d like to
> share a short list... that's how I find many of my now favorites.
>
> - Dominic
>
> /oh, and a Lindeman's Frambois (raspberry beer) is a great dessert
>

Yeah we really like that Lambic too, especially the Frambois. Hubby likes
Alaskan Amber but I don't know if that counts as a craft beer since it seems
so widespread here in the Northwest. There was a hucklberry ale we tried
recently that was interesting, not sweet but you could definitely tell the
huckleberries in it. I tried the double chocolate stout from England (can't
remember the brand, a blue and orange can if I recall correctly) and it went
well with a roast beef sandwich...I really know a lot more about teas in
their varieties than beer. Guiness is a good fallback, especially off draft
and fresh. I DO know that there was a brand I tried once years ago called
Black Dog Ale that I just can't recommend unless one likes bitter tastes.

Melinda

> I smack loudly and congratulate myself at being able to experience
> this.
>
> Lars
> Stockholm

You are spot-on. The sweetness of Gaoshan tea is really brought out
by breads or other sweets. Around here, we often take 'qing xiang'
green tea and red tea with us to have Dimsum. Both go really well
with food.