Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
KINDS OF COFFEE
SANTOS
Bourbon is the best of Santon; it is often used as a blend with higher priced coffee.
MINAS
In the Rio Group.
PARANA
From Paranagua.
BAHIAS PERNAMBUCO
From Paranagua.
RIOS
Have a peculiar strong flavor and a heavy taste but are used as a blended in the popular priced packaged blends.
VICTORIAS
Milds include coffees frown in all districts other than the Brazilian States.
TEA
GREEN TEA
Made by steaming and drying leaves while fresh.
BLACK TEA
Made by fermentation of leaves.
OOLONG TEA
Made by partial fermentation of the leaves.
BLACK TEAS
NORTH CHINA CONGOUS
Strong, full bodied and fragrant, leaves are hard, black and aromatic
SOUTH CHINA CONGOUS
Light in cup, leaves are reddish.
INDIA, CEYLON AND JAVA
Grades according to leaf size. India teas are named after the district in which they are grown.
DARJEILING
Finest and most delicately flavored.
ASSAM
A hard flinty loaf; makes a strong pungent, colorful liquid.
TRARANCORE
Resembles Ceylon tea.
DOVARS
A tea used for blending because of the soft, mellow liquor which it makes.
GREEN TEAS
JAPAN TEAS
Styles of preparing leaf: pan fried - straight; Guri - curled; Basket Fired - Longspider leg leaf; Natural - formerly called porcelain fired. Also graded in district types.
CHINA GREEN TEAS
Country Greens - makes a rich, clear cu; Hoochows - light in flavor, good appearance; Pingsueys - poorer cup, slightly metallic.
OOLONG TEAS
FORMOSA OOLONG
Fine flavor and very fragrant; leaf is greenish brown; known by the district names.
FOOCHOW OOLONGS
A thin, medium flavor; leaf is one, blackish and coarse looking.