tag:blogger.com,1999:blog-16115542.post3334823378853605332..comments2024-03-16T11:51:28.412-04:00Comments on CHA DAO: A Story of the Qianlong Emperor and the Jade Tea Bowlcoraxhttp://www.blogger.com/profile/03645573592247798140noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-16115542.post-38632041653295616802010-09-14T11:22:20.692-04:002010-09-14T11:22:20.692-04:00Thanks for this article and for educating us. I...Thanks for this article and for educating us. I'm really glad to have found your post.Sam@ blooming teahttp://www.bloomingteasite.com/noreply@blogger.comtag:blogger.com,1999:blog-16115542.post-27394412680603814952007-04-08T05:55:00.000-04:002007-04-08T05:55:00.000-04:00Great article...and that green jade bowl!Great article...and that green jade bowl!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16115542.post-46225806915868224732007-04-07T17:54:00.000-04:002007-04-07T17:54:00.000-04:00estimable geraldo,i asked mr owyoung to read and r...estimable geraldo,<BR/><BR/>i asked mr owyoung to read and respond to your comment, and here is his reply [sent to me today via email]:<BR/><BR/>"As for a recipe for milk tea, the one cited in the book, <I>A la table de l'empereur de Chine</I> and <A HREF="http://chadao.blogspot.com/2007/03/readers-corner-corax-on-la-table-de.html" REL="nofollow">translated by corax in his review</A> is correct; a very rich mixture that agrees with the description by Aeneas Anderson of the British embassy of 1793. Anderson noted that Qianlong's milk tea was infused with as much milk as with water.' However, the Uighur, Tibetan, and Mongol recipes and techniques required more tea leaves, 'a hand full,' producing a strong brew. The average ratio of milk to water in traditional recipes was about one to five, i.e., one-fifth milk to four-fifths water. Among the cultures drinking milk tea, the amount of milk in the recipe might be related to the type of milk used. For instance, mare's milk is described as leaner than cow's milk, containing fewer fats and proteins, but more lactose than cow's milk. The recipes and descriptions in Chinese sources tend to be rather imprecise, even though the making of milk tea was considered a skill, indeed an art, requiring the services of a tea master at the imperial palace. When the literature is precise, the weight of each ingredient is given in traditional Chinese dry weight measures: jin, liang, qian, fen, and etc., making precise conversion into Western measures, especially dry to liquid, a challenge and begging the question of what further difficulties the Uighur, Tibetan, Mongol, and Manchu measurements might present! In any case, making a proper milk tea is considered difficult, a problem of proportion for the various ingredients. When perfectly made, the host and guests are all rewarded by a delicious aroma issuing from the pot and a brew that was addicting."<BR/><BR/>hope this helps! i just that know you are going to test the recipe now -- possibly several times, with huang as well as hei cha, and under various conditions -- so please let CHA DAO's readership know about your results.<BR/><BR/>coraxcoraxhttps://www.blogger.com/profile/03645573592247798140noreply@blogger.com