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From: wmartin@brl-vgr.ARPA (Will Martin )
Newsgroups: net.cooks
Subject: Re: More on tea
Message-ID: <281@brl-vgr.ARPA>
Date: Mon, 16-Apr-84 15:55:09 EST
Article-I.D.: brl-vgr.281
Posted: Mon Apr 16 15:55:09 1984
Date-Received: Tue, 17-Apr-84 07:24:12 EST
References: <1005@seismo.UUCP>
Organization: Ballistics Research Lab
Lines: 14

Speaking of Chinese tea, has anyone been able to duplicate the taste
of the tea you get at ordinary Chinese restaurants? It must be nothing
special or expensive, but maybe the key is that they make it in 55-gallon
drums or garbage cans or something, since they must go through enormous
quantities each day. I've tried various loose teas and bags, and
nothing I make at home tastes quite like the restaurant tea.

Most Chinese restaurant tea tasts about the same, so there must
be something marketed by the distributors in the field that they
all buy -- maybe this is the famous "floor-sweepings" tea? 
Anyway, I seem to be able to drink more tea at a restaurant than
I can at home, and I'd like to be able to duplicate the taste.

Will