A Tea Addict's Journal

Wine and coffee

November 13, 2006 · 3 Comments

Contrary to popular belief, I’m actually drinking some wine here.  Tonight I went to the local wine store to pick up a bottle (because none of my brother in law’s collection is stuff he wants us to open right now — most being 10 years old or more).  I picked a bottle out at random — some Chateau du Cartillon, Haut-Medoc, 2002, that tasted quite decent.  It was pretty smooth, but aside from that, I realize I don’t know how to describe a wine’s taste.

However, since I haven’t been consuming alcohol much these days, my tolerance is really low.  That’s one good thing about tea — you don’t need to train yourself for tolerance, although I suppose drinking lots of tea in one day, a la Maliandao, requires some practice.

During my trip here so far I have also had a bit of coffee…. of the espresso variety (since you can rarely find dripcoffee here).  Coffee’s one great problem, for a tea drinker like me, is that it is bitter to the end.  There’s no huigan, the bitterness doesn’t turn to sweetness like it does in tea.  The flavours I find largely unpleasant — heavy roasting plus the bitterness makes for a bad drink.  I do not understand those who enjoy a cup of coffee.  They obviously haven’t tried good tea 🙂

Categories: Misc · Old Xanga posts

3 responses so far ↓

  • Phyllo // November 13, 2006 at 8:17 pm | Reply

    Good to hear!  You know I was just kidding the other day.  🙂 “Drink what you like, like what you drink.” has always been an adopted motto of mine.  I like an occasionally cup of coffee…those from Sumatra being my personal favorite, but I’m certainly not a coffee enthusiast.  It’s a drink to have in order to survive the drive back home after a dinner out laden with lots of wine.  Hey, I live in LA…public transportation sucks and Taxi is not a viable option either.

  • MarshalN // November 13, 2006 at 9:08 pm | Reply

    It’s just amazing to see for me how low my alcohol tolerance is after not drinking for so long.

  • Phyllo // November 15, 2006 at 2:18 am | Reply

    I’m not sure why, but I can’t leave any comment under your Nov. 14 post.  I just wanted to ask the significance of doing 30s, 60s, 30s brewing.  How does this method reveal the quality of a tea?  Or is it just an attempt to standardize brewing method so that people in Sanzui are comparing their teas “apple-to-apple”, so to speak?

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