In the U.S. it's called, "Sun Tea". Just hang a few tea bags in a gallon jug and come back about 5 hours later.
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I tried some red fruit teas these are mostly made from Hibiscus, it takes less than an hour.In the U.S. it's called, "Sun Tea". Just hang a few tea bags in a gallon jug and come back about 5 hours later.
They do similar with coffee; you can make it in your refrigerator. My understanding is it's less acidic and still has the caffeine.you dont know maybe but you can cold-extract most tea bags
I like my tea with a little egg nog as well, and a bit of rum.I take mine with cream and sugar. Lately with Egg Nogg and Splenda.
I like the idea of the rum; normally drink it straight. Mixing is a bad idea; but never do you mix Brandy or Cognac. That would be considered a sin; just pour 2 fingers in a Brandy Glass after dinner and before bed.I like my tea with a little egg nog as well, and a bit of rum.
And sometimes not so much tea, or eggnog. And sometimes with some Coke and a slice of lime.
The same for coffee. The way I prepare it seems to have the same effect. Change the mugs, maybe?Maybe some tea fanatic out there could discover a brew that doesn't stain the insides of my mugs.
One thing is trying the best procedure to get the best taste and the possible variations of it as the OP and some others have mentioned. Truth is that following "your own recipe" makes you happy and feel secure.I never knew brewing a good cuppa was a science.
I don't mean to change the subject here... but since you've mentioned "mate"... I've developed an insane craving for churrasco and a generous glass of Norton Reserva Malbec red wine... I'm done with tea for the day...Same play with different actors.
Where was that...!? It is good you know it. Just in case you have a chance, always within the Malbec variety, try, Benjamín (Nieto Senetiner), Los Álamos, Uxmal, Finca La Linda, Bianchi, Latitud 33 or Postales del Fin del Mundo to mention a few. Catena Zapata plays in a higher league jointly with Luigi Bosca.I don't mean to change the subject here... but since you've mentioned "mate"... I've developed an insane craving for churrasco and a generous glass of Norton Reserva Malbec red wine... I'm done with tea for the day...
My personal specialty is 10-hour somked bbq st louis pork ribs... not a single flame in the process...Where was that...!? It is good you know it. Just in case you have a chance, always within the Malbec variety, try, Benjamín (Nieto Senetiner), Los Álamos, Uxmal, Finca La Linda, Bianchi, Latitud 33 or Postales del Fin del Mundo to mention a few. Catena Zapata plays in a higher league jointly with Luigi Bosca.
BTW, barbecue (parrilla for us) is another good example where everyone thinks his own way is right. Here you will never see anyone cooking meat with flames. You will be considered a simple wretched amateur. Just burning embers is the way.
I have a Technician who works for me from Argentina; we have quite a few International Students. It would be nice to get a case or two of some select (wines) from her father the next time he visits.Where was that...!? It is good you know it. Just in case you have a chance, always within the Malbec variety, try, Benjamín (Nieto Senetiner), Los Álamos, Uxmal, Finca La Linda, Bianchi, Latitud 33 or Postales del Fin del Mundo to mention a few. Catena Zapata plays in a higher league jointly with Luigi Bosca.
BTW, barbecue (parrilla for us) is another good example where everyone thinks his own way is right. Here you will never see anyone cooking meat with flames. You will be considered a simple wretched amateur. Just burning embers is the way.
I liked Matte when I was 25. Just the thing to keep me going from 4 pm to 11 pm. Tried it again at 55 and couldn't stand it. The stimulation was an impatient, irritable sort...kind of like why I quit marijuana 30 years ago. Sigh. Being old sucks.I don't mean to change the subject here... but since you've mentioned "mate"...
Liquid smoke!.... now you're talking... I use it quite often at the kitchen...
by Jake Hertz
by Aaron Carman