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I love tea. I hate talking to other people who love tea. Here's the recipe for tea: tea, hot water. You can experiment with leaves and blends and temperatures a

I love tea. I hate talking to other people who love tea. Here's the recipe for tea: tea, hot water. You can experiment with leaves and blends and temperatures and vessels. You can put whatever you want in it. I don't care if you take your tea with mustard. Use the combinations you enjoy.

eyan 6y ago
I can't upvote this enough. I love _something_. I hate talking to other people who love _something_. ...use the combinations you enjoy. Bless the parent comment.
- kowlo 6y ago
  You dislike talking to others about things you have a mutual love for, but you’re happy talking to others about things you have a mutual hate for. There’s a name for that
  - aloisdg 6y ago
    We called it left wing politics and it is as old as Marx vs Bakunin.
  - scribu 6y ago
    It's called "hate bonding", apparently: https://www.smh.com.au/lifestyle/life-and-relationships/your-real-friends-are-the-one-that-youve-hate-bonded-with-over-shared-dislikes-20170222-guicr1.html https://www.smh.com.au/lifestyle/life-and-relationships/your...
- Teever 6y ago
  All the comments in this thread remind me of this: https://www.youtube.com/watch?v=4ZK8Z8hulFg https://www.youtube.com/watch?v=4ZK8Z8hulFg
- statstutor 6y ago
  It seems more ironic to me, that the parent likes talking about how much they hate talking about it.
deleted 6y ago
[deleted]
ricc 6y ago
> You can experiment with leaves and blends and temperatures and vessels. Don’t forget about the steeping time.
keiferski 6y ago
On the contrary, knowledge of aesthetic standards is something that is sorely lacking these days. Thousands of very thoughtful, very intelligent people have spent time thinking about things like the proper way to drink tea. Perhaps instead of brushing them away with a middlebrow dismissal, open your mind a little to the possibility that the world is more complex than you think it is. Edit: to add to that, for anyone that is curious. There is a pretty rich history in writing on tea, especially in China and Japan. Food aesthetics is also becoming a bigger subfield in philosophy too, usually categorized under everyday aesthetics. https://en.m.wikipedia.org/wiki/The_Book_of_Tea https://en.m.wikipedia.org/wiki/The_Book_of_Tea https://en.m.wikipedia.org/wiki/Japanese_tea_ceremony https://en.m.wikipedia.org/wiki/Japanese_tea_ceremony https://plato.stanford.edu/entries/aesthetics-of-everyday/ https://plato.stanford.edu/entries/aesthetics-of-everyday/ https://www.gutenberg.org/ebooks/769 https://www.gutenberg.org/ebooks/769
- brokenkebab 6y ago
  This comment sounds very snobbish to me. If OP likes his tea simple without ceremonies, reciting poetry, or measuring temperature of water to 0.1°C precision it gives you no logical reason to claim he's not smart, or enlightened enough.
  - keiferski 6y ago
    OP is allowed to do so. But if he/she insists that anyone who recognizes further depth to the topic is wrong or stupid, then responding to that doesn’t make me a snob.
    - brokenkebab 6y ago
      I re-read the comment in question with great attention, and found nothing OP insists on except for being left alone with his tea. Quote: "Use the combinations you enjoy"
soneca 6y ago
If there are so many variables, why not talk to people to learn the results of those experiments? The alternative is to make all those experiments yourself, which will take a lot of time. I like coffee myself. I noticed that I usually prefer drip coffee, but there was a lot of inconsistency in how good my drip coffee was. So I talked to people, but mostly read people explaining what variables affect the taste of coffee. I learned that what I don’t like is something that coffee lovers usually like. Taste sometimes described as “strong”, with a certain level of bitterness. I like my coffee with the least bitterness possible. So I read that light roasted beans create a less bitter coffee, great one variable solved. Also, specialists recommend that before pouring the whole water, you just wet the ground coffee on the filter and wait 30 seconds. This initial hot water allow the air to escape from the ground coffee, so when you pour the rest of the water, the absorption of the coffee by the water is more efficient. This is one of the things that will bring more bitterness out of the coffee. So I purposefully don’t do this. I put all the water at once, counting that the absorption won’t be as efficient. So my recipe is: light roasted beans, with fast pouring water. I would have never learned this if not learning from other coffee lovers, even if they have different tastes than mine.
- whobar 6y ago
  Perhaps your method of dumping the water works fine for you, but it is a very inconsistent method. There's a video on Youtube[1] of a "coffee brewing champion" who uses this method sometimes, and admits you are essentially playing roulette with your brew. But it can lead to more varied flavor profile from cup to cup. You may be better off grinding coarser, and not skipping the initial "bloom" phase. When not simply dumping water into the brewer, there are of course many other variables to tweak to try and achieve a tasty cup. [1] https://www.youtube.com/watch?v=miuPSjazpyw https://www.youtube.com/watch?v=miuPSjazpyw
  - soneca 6y ago
    Thanks for the video, it was awesome! Essentially this is what I do. Good to know a “champion” using it too! Fine grinding because the brewing time is short and fast pouring without initial “bloom” (just learned the term). I am ok with this level of inconsistency. I believe that I don’t have the trained palate to even notice it. When I mentioned inconsistency earlier it is because I did not know anything about coffee so I would arbitrarily use dark, medium, light roasts, different quantities even. Btw, I will try to be more exact using this 1 to 12 proportion he mentioned in the video. About trying coarser grinding, I don’t grind it myself, I buy ground coffee. I could to find a place that grinds at the counter, but there is no such shop close by. I also optimize my coffee for laziness :)
leto_ii 6y ago
> Use the combinations you enjoy. Sure, but I think if you experiment enough you will converge on the kinds of brewing methods that are considered standard. Take for example gyokuro or certain kinds of sencha - it's quite objective to say that they shouldn't be infused in boiling hot water. Or take smth like the delicate, flowery, fragrant Li Shan - would you mix it with milk, sugar, cinnamon etc.? Or flavor it with bergamot or jasmine? Sure you could, but you would objectively cover the flavors of the tea itself.
d0mine 6y ago
Tea gave us the notion of "null hypothesis" https://en.wikipedia.org/wiki/Lady_tasting_tea https://en.wikipedia.org/wiki/Lady_tasting_tea
- montenegrohugo 6y ago
  What an interesting read. Thank you for sharing.
polm23 6y ago
Ah, I see you are a student of Rikyu. 茶の湯とはただ湯をわかし茶をたててのむばかりなる事と知るべし Tea is naught but this; First you heat the water, Then you make the tea. Then you drink it properly. That is all you need to know. https://www.atlasobscura.com/foods/matcha-chasen https://www.atlasobscura.com/foods/matcha-chasen

eyan 6y ago

I can't upvote this enough. I love _something_. I hate talking to other people who love _something_. ...use the combinations you enjoy. Bless the parent comment.

kowlo 6y ago
You dislike talking to others about things you have a mutual love for, but you’re happy talking to others about things you have a mutual hate for. There’s a name for that
- aloisdg 6y ago
  We called it left wing politics and it is as old as Marx vs Bakunin.
- scribu 6y ago
  It's called "hate bonding", apparently: https://www.smh.com.au/lifestyle/life-and-relationships/your-real-friends-are-the-one-that-youve-hate-bonded-with-over-shared-dislikes-20170222-guicr1.html https://www.smh.com.au/lifestyle/life-and-relationships/your...
Teever 6y ago
All the comments in this thread remind me of this: https://www.youtube.com/watch?v=4ZK8Z8hulFg https://www.youtube.com/watch?v=4ZK8Z8hulFg
statstutor 6y ago
It seems more ironic to me, that the parent likes talking about how much they hate talking about it.

deleted 6y ago

[deleted]

ricc 6y ago

> You can experiment with leaves and blends and temperatures and vessels. Don’t forget about the steeping time.

keiferski 6y ago

On the contrary, knowledge of aesthetic standards is something that is sorely lacking these days. Thousands of very thoughtful, very intelligent people have spent time thinking about things like the proper way to drink tea. Perhaps instead of brushing them away with a middlebrow dismissal, open your mind a little to the possibility that the world is more complex than you think it is. Edit: to add to that, for anyone that is curious. There is a pretty rich history in writing on tea, especially in China and Japan. Food aesthetics is also becoming a bigger subfield in philosophy too, usually categorized under everyday aesthetics. https://en.m.wikipedia.org/wiki/The_Book_of_Tea https://en.m.wikipedia.org/wiki/The_Book_of_Tea https://en.m.wikipedia.org/wiki/Japanese_tea_ceremony https://en.m.wikipedia.org/wiki/Japanese_tea_ceremony https://plato.stanford.edu/entries/aesthetics-of-everyday/ https://plato.stanford.edu/entries/aesthetics-of-everyday/ https://www.gutenberg.org/ebooks/769 https://www.gutenberg.org/ebooks/769

brokenkebab 6y ago
This comment sounds very snobbish to me. If OP likes his tea simple without ceremonies, reciting poetry, or measuring temperature of water to 0.1°C precision it gives you no logical reason to claim he's not smart, or enlightened enough.
- keiferski 6y ago
  OP is allowed to do so. But if he/she insists that anyone who recognizes further depth to the topic is wrong or stupid, then responding to that doesn’t make me a snob.
  - brokenkebab 6y ago
    I re-read the comment in question with great attention, and found nothing OP insists on except for being left alone with his tea. Quote: "Use the combinations you enjoy"

soneca 6y ago

If there are so many variables, why not talk to people to learn the results of those experiments? The alternative is to make all those experiments yourself, which will take a lot of time. I like coffee myself. I noticed that I usually prefer drip coffee, but there was a lot of inconsistency in how good my drip coffee was. So I talked to people, but mostly read people explaining what variables affect the taste of coffee. I learned that what I don’t like is something that coffee lovers usually like. Taste sometimes described as “strong”, with a certain level of bitterness. I like my coffee with the least bitterness possible. So I read that light roasted beans create a less bitter coffee, great one variable solved. Also, specialists recommend that before pouring the whole water, you just wet the ground coffee on the filter and wait 30 seconds. This initial hot water allow the air to escape from the ground coffee, so when you pour the rest of the water, the absorption of the coffee by the water is more efficient. This is one of the things that will bring more bitterness out of the coffee. So I purposefully don’t do this. I put all the water at once, counting that the absorption won’t be as efficient. So my recipe is: light roasted beans, with fast pouring water. I would have never learned this if not learning from other coffee lovers, even if they have different tastes than mine.

whobar 6y ago
Perhaps your method of dumping the water works fine for you, but it is a very inconsistent method. There's a video on Youtube[1] of a "coffee brewing champion" who uses this method sometimes, and admits you are essentially playing roulette with your brew. But it can lead to more varied flavor profile from cup to cup. You may be better off grinding coarser, and not skipping the initial "bloom" phase. When not simply dumping water into the brewer, there are of course many other variables to tweak to try and achieve a tasty cup. [1] https://www.youtube.com/watch?v=miuPSjazpyw https://www.youtube.com/watch?v=miuPSjazpyw
- soneca 6y ago
  Thanks for the video, it was awesome! Essentially this is what I do. Good to know a “champion” using it too! Fine grinding because the brewing time is short and fast pouring without initial “bloom” (just learned the term). I am ok with this level of inconsistency. I believe that I don’t have the trained palate to even notice it. When I mentioned inconsistency earlier it is because I did not know anything about coffee so I would arbitrarily use dark, medium, light roasts, different quantities even. Btw, I will try to be more exact using this 1 to 12 proportion he mentioned in the video. About trying coarser grinding, I don’t grind it myself, I buy ground coffee. I could to find a place that grinds at the counter, but there is no such shop close by. I also optimize my coffee for laziness :)

leto_ii 6y ago

> Use the combinations you enjoy. Sure, but I think if you experiment enough you will converge on the kinds of brewing methods that are considered standard. Take for example gyokuro or certain kinds of sencha - it's quite objective to say that they shouldn't be infused in boiling hot water. Or take smth like the delicate, flowery, fragrant Li Shan - would you mix it with milk, sugar, cinnamon etc.? Or flavor it with bergamot or jasmine? Sure you could, but you would objectively cover the flavors of the tea itself.

d0mine 6y ago

Tea gave us the notion of "null hypothesis" https://en.wikipedia.org/wiki/Lady_tasting_tea https://en.wikipedia.org/wiki/Lady_tasting_tea

montenegrohugo 6y ago
What an interesting read. Thank you for sharing.

polm23 6y ago

Ah, I see you are a student of Rikyu. 茶の湯とはただ湯をわかし茶をたててのむばかりなる事と知るべし Tea is naught but this; First you heat the water, Then you make the tea. Then you drink it properly. That is all you need to know. https://www.atlasobscura.com/foods/matcha-chasen https://www.atlasobscura.com/foods/matcha-chasen