Serious Eats - seriouseats.com

i'm a very huge strawberry ice cream fan. but i dont like the strawberry chunks that's in there. i think that it can't have any strawberry chunks init, because the strawberry chunks are so very gross and also too hard as a rock. i also love strawberry milkshakes at mcdonald's, burger king, and any other restaurants including denny's.

I have had oolong tea once, in cold canned form. It was made by the same people who make my favorite cold canned unsweetened green tea so I thought I would love it but I could not even finish the can! It was TERRIBLE. I'll have to give the hot version a try before I pass any official judgment but boy did that canned oolong tea leave a bad taste in my mouth.

Hillary
Chew on That

I am not a hot beverage drinker, but I do enjoy Iced Tea. Turkey Hill Iced Tea numbers among its flavors an oolong blueberry tea that I enjoy greatly.

http://www.turkeyhill.com/products/flavor-search.asp?dpas=2&dpcf=2&dpff=2&dpgf=2&dpsf=2&fi=oolong&processid=1

The photo accompanying this piece gets us off to a rather bad start: If we're talking about capturing the essence of oolong tea, the vessel we have in mind probably isn't a glazed English-style porcelain cup with a dainty handle.

Gongfu tea (also called "laoren-" or "old man"-style) makes use of the Lilliputian Yixing-type unglazed pots that most Westerners, when they see them in a store, assume are merely decorative. The tiny pot is more or less filled with leaves (at least it ends up full once they've steeped and swollen), and the first batch of water is actually a rinse, to be discarded and not drunk. After that come repeated steepings, each poured into and drunk from correspondingly miniature cups. Sometimes there's a second set of taller cups, whose function is to capture the tea's fragrance (which in the case of a good-quality oolong is bold and spectacular).

It's important to note that gongfu cha, by contrast with Japan's cha-do, is a technique and not a ritual, meant to accompany relaxed socializing and chitchat. If you meet anyone who tries to surround it with an aura of rarefication or spirituality, run as fast as you can in the opposite direction!

akk328: I believe that's made by Revolution.

My boyfriend's a major tea snob, and he would like to point out that while oolong is awesome and his probably his favorite tea, a true tea drinker knows what pu-erh is.

(I think both oolong and pu-erh are awesome as well.)

I was introduced to oolong by Bill at Todd and Hollands (a fantastic mail order tea supplier outside of Chicago) when I lived near their brick and mortar shop. I haven't looked back. I still love a great cup of strong milky black tea, the less vegetal greens and most whites but oolongs are my favorites even though I am now reduced to mail ordering my teas.

Gong-fu is where you fill a very small pot with leaves (amounts vary depending on who you ask) and then steep them for very short periods of time so that you only get a little tea at a time. The lengths of time for each brew have to increase as you progress and the flavor changes with each. You really don't want to leave the leaves in the water for an extended period of time.

I drink my oolongs tiger-style.

Yeah, oolong is oxidized somewhere between a green and a black, which I think is the best way to describe it.

I'm not the biggest oolong fan personally, but I have a Ti Kuan Yin and a Jasmine (Yes, jasmine is technically an oolong) as a part of my rotation.

Is that...garlic? Pictured behind the blueberries, next to the smoothie? Because, um. I have NEVER tried a blueberry/garlic smoothie.
My favorite breakfast is sauteed mushrooms and eggs. I prefer my eggs over easy, with the yolks dripping, all velvety and smooth, from each forkfull of mushrooms, but I'm currently knocked up, so I have to fry the eggs hard and mutter things at my unborn child about the SACRIFICES his mother makes for him.
At least it's not a blueberry/garlic smoothie, I guess...

Breakfast tacos! My personal favorite is eggs and potatoes from TacoDeli here in Austin, with the red salsa. Mmmmm.

Spam with rice is my favorite. I can't easily get ahold of Portuguese sausage, but when I'm back home, I'll eat that.

Since I don't care for *cooked* eggs or most breakfast foods (bacon, sausage patties, gravy, biscuits, regular pancakes, home fries, etc.), I will typically eat ramen with raw yolk, various vegetables, shrimp, and fried Spam slices.

@sanbiki: I went through a phase of eating tamago gohan almost daily when I was in intermediate school. I loved it (still do)! Fresh cooked rice, raw egg yolk, and a splash of shoyu or memmi. Sometimes I'd opt out the shoyu and fry up Spam cut in triangles to accompany. My mother would be disgusted with my sacrilegous treatment of rice. I'm a rice purist these days, but still indulge once in a great while!

When I was on the Costa Brava in Spain, I did as the Spanish, and every morning rubbed my ciabatta-like toast with a piece of garlic, a bit of tomato, olive oil, and salt. Now that I'm home I skip the garlic, but it is the perfect breakfast.