Introduce Yourself

[Bok]

Welcome @WildflowerFarm and Kudos to your lifestyle!

Not easy, but I imagine very rewarding in the end. It is funny how prolongued exposure to clean food changes the body permanently... I noticed that with sweets, for the life of it, I can not eat the stuff I had as a kid anymore, I feel the industrial sugar immediately. US chocolate I couldn't even have eaten as a child lol. People complain about EU-Rules for many reasons, but it protects not too badly from the worst excesses of corporate greed.

Again, welcome!

[WildflowerFarm]

Yeh it changes the body.... Had NO idea when I came back that after every meal I would be headed to the er in the car or ambulance often semi conscious or not even. My lips and tongue, hands, feet, and throat swollen beyond recognition, rash all over my body. If I was lucky I would reach the hospital or some medical professional while still conscious clasping my throat pale turning blue and desperately trying to inhale air. I am deathly allergic to whatever is in our food here. My situation is extremely unusual. Most people who react to this kind of thing have just mild discomfort of some kind. Not me. I am at risk of death. So it sux.

As for sugar, I too have pretty much cut it out of my diet completely. At least the processed sh!t. We have maple trees. I tap them. Boil the sap down into sugar and syrup. Also, we keep bees. So most sugar comes from those 2 unprocessed sources if they are in my diet. You might have better luck trying these sources for sweetness. That is unless you have some medical condition that makes taking in sugar in any form a nono.

Thank you for the kind welcome. Nice to meet you.

[Tom]

Hi,

my name ist Thomas and I'm from Augsburg/Germany.

So what to what shall I say about me. I love drinking tea (of course ), especially Oolong and Japanese green tea, and in between the one and other black tea.
I'm interested in teaware as well and have a small collection of Yixing and Japanese teapots and always an open eye for new ones.

So, that's it for the moment. I'm excited to be here.

[Victoria]

Welcome to TeaForum @WildflowerFarm and @Tom

[debunix]

wow, very excited to hear that there's somebody on the forum who also mills their own flower. I've only met a couple other people who do that and cook with it.

But as far as making tea using boiling water and a pot, I think there has to be a solution with pots with a good lid design that allows enough steam to escape to prevent boil overs, have a lip for pouring, are small enough to handle when full of boiling water.

And there has to be a solution involving well insulated containers for that freshly boiled water so that maybe you don't have to boil it for every single Infusion.

I do some things with whole seeds, spices, various herbs as well as as the bulk of my tea that is from Camellia sinensis, but nothing that truly requires being boiled in the water to be safe. It usually seems like there's an option that involves more time at a lower temperature to get a pretty similar result.

And maybe we can make a separate topic to talk about Milling and Cookies! We do have a miscellaneous section of the forum for some off-topic stuff.

[WildflowerFarm]

Hi,

my name ist Thomas and I'm from Augsburg/Germany.

So what to what shall I say about me. I love drinking tea (of course ), especially Oolong and Japanese green tea, and in between the one and other black tea.
I'm interested in teaware as well and have a small collection of Yixing and Japanese teapots and always an open eye for new ones.

So, that's it for the moment. I'm excited to be here.

Guten tag Tom, und welcomen! Mienedeutsch ist.... meh.... Ich bliebst in Wien die haupstadt von Austeriech, 4 jahre. Ich liebe Oolong auch, es ist schon! I will never understand black tea though. My husband drinks it too.... I just watch.... One of my favorite teas is a concoction I mixed up for myself. Teaspoon of matcha teaspoon of moringa, both in powdered form. And tea spoon of loose leaf nettle I bring in from my woods and process to make sure it will be safe for use. If anyone else wants to try this and plans to harvest their own nettle, another name for it is stinging nettle. You need special gloves to pick it. Then it must be processed properly and finally dried before it is functional for tea. But these are all super healthy and together they are my go to drink.

I apologize for my German. I am getting rather rusty. I try to practice a bit when I have the opportunity. I hope you will forgive me.

[WildflowerFarm]

wow, very excited to hear that there's somebody on the forum who also mills their own flower. I've only met a couple other people who do that and cook with it.

But as far as making tea using boiling water and a pot, I think there has to be a solution with pots with a good lid design that allows enough steam to escape to prevent boil overs, have a lip for pouring, are small enough to handle when full of boiling water.

And there has to be a solution involving well insulated containers for that freshly boiled water so that maybe you don't have to boil it for every single Infusion.

I do some things with whole seeds, spices, various herbs as well as as the bulk of my tea that is from Camellia sinensis, but nothing that truly requires being boiled in the water to be safe. It usually seems like there's an option that involves more time at a lower temperature to get a pretty similar result.

And maybe we can make a separate topic to talk about Milling and Cookies! We do have a miscellaneous section of the forum for some off-topic stuff.

The issue is more in the pouring than the boiling over... And it is just nicer and more convenient to be working with a kettle.

Temperature control is a bit different and more difficult on a wood fired cast iron cook stove from 1895..... It isn't as precise. Often not quite as hmmm stable and uniform. So you must know the stove very well. Then you must operate around it accordingly. Often by being more hands on in an effort for more control rather like a partner that provides balance to the stove, for best results.

I do mill! I mill all my own flour. It is healthier to mill my own. Today, I am focused on bread and earlier I baked some granola. Tomorrow is cookies and baking the bread I made today. For my sanity and function different duties happen on different days. It is the best method I have found to keep stuff functional around here. I would be happy to talk cookies and self milling any time. Happy to share recipes. You are correct. Not many people mill their own. Most people don't know how much nutrition is processed out. But plants are kinda my jam and understanding their value and impact on the body is kinda my thing. Wheat is a plant. So of course I understand and for this reason I mill my own. It is always a very special thing to meet someone else who also mills because so few of us do.

[Mx01]

Hello,

My name is Max, I've been lurking here a while and decided to make an account. I mostly like young sheng and oolong, also some Japanese greens. I currently brew with a gaiwan, but I'm starting to get into clay pots. Researching them is the main reason I wound up here. Also hoping to find some new teas to try!

[Victoria]

Welcome to TeaForum.

[teatotalista]

Hi, I have been drinking tea since I can remember, but mostly teabags and lower quality loose leaf. About ten years ago I discovered that tea could be so much more and started out exploring first at the local teashop, then ordering online nationally and eventually also overseas.

Nowadays I drink mostly oolong and sheng gong fu style, using a gaiwan or a shibo, but also made a foray into Korean tea, especially balhyocha. I have been reading Will Battle's World Tea Encyclopedia recently, and it inspired me to have a closer look at other styles and origins in the future.