wnyc.org / 93.9fm / am 820

Comments

• [1] anonyme from nyc December 05, 2008 - 10:12AM

  Can you talk about kombucha tea? Ancient fermented tea that is said to have many health benefits - made from organic black tea, sugar and a symbiotic culture of yeast and bacteria. I make it at home (way less expensive than diet soda and no nerve toxins!)

  
  
• [2] Zach H December 05, 2008 - 12:34PM

  Can you talk about the Yerba Mate sect and it's growing popularity?

  
  
• [3] RJ from NJ December 05, 2008 - 01:00PM

  should the word "tea" be used for residual water from the processing the "tea leaf" from the tea plant/bush. is it right to use this word for processing orange blossoms, or rose petals etc?

  
  
• [4] Mark from Brooklyn December 05, 2008 - 01:36PM

  I'm a Yerba Mate addict - do your guests consider that "tea" or is that a different plant and thus not "real" tea?

  
  
• [5] anonyme from nyc December 05, 2008 - 01:37PM

  questions:

  Speaking of processing - I am told that black tea is fermented then dried, and made from older leaves -

  and there are many grades of green tea - there's a powdery Japanese green tea - a cure? I forget the name of it but there's a special bamboo whisk with it and it's vile to taste

  - also I have read that it's important to be sure your tea is organic because teas are sprayed with all manner of pesticides - comment on this?

  
  
• [6] michael from nyc December 05, 2008 - 01:39PM

  With all of the news about adulterated foods from China, how do I know I'm getting good tea.

  
  
• [7] hjs from 11211 December 05, 2008 - 01:41PM

  why tea? tea like beer needs boiled water, which kills all the bad microorganism that cause problems for humans.

  
  
• [8] William from Manhattan December 05, 2008 - 01:42PM

  What do your guests think about Turkish black tea, and the Turkish method of brewing (strong, with double boiler and diluting with hot water)?

  
  
• [9] Vinny from The Upper West Side Of Manhattan December 05, 2008 - 01:42PM

  Does the tannic acid in tea benefit the lining of the digestive tract?

  
  
• [10] David from Paris, France December 05, 2008 - 01:43PM

  I have been told you should always pour the milk into the cup before pouring the water.

  The reason being that years ago when fine porcelain was common cups would crack under the heat of the water alone.

  Is that correct?

  From an Englishman in Paris, former New Yorker, listen over the Internet.

  
  
• [11] Richard Dillard December 05, 2008 - 01:45PM

  Can tea be cultivated in North America?

  
  
• [12] Dena Leiter from NJ December 05, 2008 - 01:47PM

  What can you tell us about Pur-eh tea?

  
  
• [13] Linnea Covington from Brooklyn December 05, 2008 - 01:48PM

  What about spices in tea? Like chai tea or black tea spiked with ginger?

  
  
• [14] Jane from manhattan December 05, 2008 - 01:49PM

  Decaf tea loses flavor and caffein. Does it also lose antioxidants or any other beneficial properties?

  
  
• [15] Erum from White Plains December 05, 2008 - 01:49PM

  Shia Muslims have a special connection to tea:

  At the Battle at Karbala, Yazid's army cut off the water supply to Imam Husain ibn Ali's following for three days before the fight.

  After witnessing all the carnage, the death of her sons and her brother, the Imam, Zainab binte Ali was known to never have had cold water. Someone later introduced her to tea which she drank for the rest of her life.

  Almost any majlis, Arab, Persian, or South Asian, would serve tea to guests.

  
  
• [16] Robots Need 2 Party from Brooklyn December 05, 2008 - 01:49PM

  If you're so inclined could you talk about Londonderry. Princess Diana's favorite tea. Its delicious.

  
  
• [17] Jeffrey Vock from Jersey City December 05, 2008 - 01:51PM

  Now that a wide range of great teas is available at restaurants and cafes in the US why is it that none of these places want to boil fresh water? In canada they have an electric kettle and they quickly bring the temp up to boiling before serving it.

  What's with the red handle on the side of the coffee machine that always tastes foul and incinerates the tea bag. Where does that water come from and how is it heated?

  
  
• [18] Jeffrey Slott from East Elmhurst December 05, 2008 - 01:51PM

  I'm not interested in "ritual". I buy and use genmaicha in tea bags and it keeps me very happy.

  
  
• [19] Erum from White Plains December 05, 2008 - 01:51PM

  My personal favorite tea is Kashmiri chai, a pink tea with a dash of salt.

  
  
• [20] Rachel December 05, 2008 - 01:53PM

  Hi!

  At my office, we have a dispenser which gives very hot steaming water, which i use for my tea. However, I read that boiling water is necessary. We don't really have the capacity to do that in the office, of course. Why is boiling necessary and am I not getting a full tea experience?

  
  
• [21] Richard Zackon December 05, 2008 - 01:55PM

  Earl Grey is named after the 2nd earl. The first earl was the British General who fought American rebels (Wikipedia)

  
  
• [22] Matt Sullivan from Rutherford NJ December 05, 2008 - 01:55PM

  In England & particularly Ireland I notice the tea is usually very strongly brewed compared to here in the US. Very acidy;

  I was in Burma last year and they seem to like it even stronger! It took a few days to get used to but its very strong there...and short. Diff from China / Vietnam etc where its very weak & you drink a lot (by the kettle)

  
  
• [23] Elaine from Baltimore MD December 05, 2008 - 01:55PM

  Someone once told me that tea can develop toxic elements if the teabag is left in the water for an extended amount of time. Is this true?

  
  
• [24] ron from NYC December 05, 2008 - 01:56PM

  I like mint tea. What catagory does it belong and how long should it be brewed?

  
  
• [25] rodney durso from New York City December 05, 2008 - 01:57PM

  Please clear up the notion of black tea having less or more caffeine as coffee?

  I drink two strong cups of Yorkshire gold each morning and find the kick much stronger than coffee....

  Rodney

  
  
• [26] Steve L from East Village / Formerly known as the Lower East Side December 05, 2008 - 02:28PM

  Tea from bags? Ugh. Real tea is made from leaves thrown in the cup, or pot, and enjoyed thusly. Tea bags are typically filled with sticks and non-tea leaves from the bushes. Also, varietal teas offer so much for the palate. Yes, it's messy, but a tea ball or strainer can cleanly brew a lovely cup. My day-to-day tea is Assam, with Darjeeling, Chinese Red, and many green teas as favorites. Also, I enjoy Fortnum & Mason's teas. I get my Assam from Kalustyan's.

  Cheers,