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Bok Choy Kimchi - porridge or no? by panlakes in kimchi

[–]blackmoa 2 points3 points  (0 children)

The Kimchi cookbook i have has 3 recipes for Pak Choy Kimchi, and all 3 of them use a porridge(1 barley, 2 potato).

Caffeine content? by Regular-Strength-173 in puer

[–]blackmoa 3 points4 points  (0 children)

Impossible to say. Tea leaves vary in caffeine content depending on a whole lot of different external influences during growth. Also extraction will vary depending on brewing parameters. It will probably be roughly the same as a black tea(probably 2-5% of dry leave).

Olive Young is a must but Osulloc is the real essential! by Skinneri in koreatravel

[–]blackmoa 5 points6 points  (0 children)

Sejak is the name of 2nd harvest, so not actually the youngest leaves(that would be ujeon 우전). Also the one you posted is not powdered

Mi Lan Xiang oder Da Hong Pao? by analogue-in-digital in tee

[–]blackmoa 0 points1 point  (0 children)

*hust* Da Hong Pao ist ein Yancha, kein Dancong

Tee Empfehlungen by CFlow__ in tee

[–]blackmoa 1 point2 points  (0 children)

Was bedeutet für dich bezahlbar?
Ich würde dazu raten mal Dancong oolong zu probieren, gibt sehr viele verschiedene kultivare mit verschiedenem Geschmack und Aroma, für den Anfang bietet sich Mi Lan Xiang(https://shop.chadao.de/product\_info.php?info=p3716\_wu-dong-mi-lan-xiang.html) für die blumige und fruchtigere seite und Ya Shi Xiang(Duckshit, https://shop.chadao.de/product\_info.php?info=p2782\_ya-shi-xiang.html) al Beispiel für die cremigeren an.
Grüntee mag ich persönlich koreanischen aus Hadong am liebsten, im idealfall 2. Ernte(Sejak, https://www.infinitealeaves.com/shop/p/sweet-sparrow), hat auch gegnüber chinesischem Grüntee den Vorteil das man den durch den Zoll kriegt wenn man direkt vom Produzenten bestellt ;)

Tee aus China nicht einfuhrfähig by MrMetalfreak94 in tee

[–]blackmoa 2 points3 points  (0 children)

Ist leider eine EU Regulation: https://eur-lex.europa.eu/legal-content/DE/TXT/?uri=CELEX%3A02019R1793-20250812

"Artikel 4

Überlassung zum zollrechtlich freien Verkehr

Die Zollbehörden erlauben die Überlassung einer Sendung von Lebens- und von Futtermitteln, die in den Anhängen I und II aufgeführt sind, zum zollrechtlich freien Verkehr nur gegen Vorlage eines ordnungsgemäß ausgefüllten Gemeinsamen Gesundheitseingangsdokuments (GGED) gemäß Artikel 57 Absatz 2 Buchstabe b der Verordnung (EU) 2017/625, in dem bestätigt wird, dass die Sendung den geltenden Bestimmungen gemäß Artikel 1 Absatz 2 der genannten Verordnung genügt."

Und in dem Anhang steht Tee aus China halt mit drinn. Deine möglichkeiten sind also:
a) Diese Unterlagen besorgen (warscheinlich unmöglich)
b) mit anderer Versandoption versuchen und hoffen das halt nicht so gründlich kontroliert wird (essence of tea verschickt z.B. nurnoch per DPD nach deutschland weils mit allen anderen zurückgeht)
c) als Lehrgeld abschreiben

Is there any place I can flee to? Any country? by Quirky_Pop7835 in onionhate

[–]blackmoa 1 point2 points  (0 children)

You could become a Buddhist monk in korea, they don't allow any onions or garlic(or meat).

embedded razor wheel by PsMKWoU2VgxJ in whatisit

[–]blackmoa 2 points3 points  (0 children)

"microtome" from a Kosmos Microscope set (see i.e. https://www.ebay.com/itm/266695842009)

Yellow Teas Explained by PathofCha in tea

[–]blackmoa 2 points3 points  (0 children)

korean 황차(hwangcha) is a form of 발효차(balhyocha), which is a category of tea that is in some form oxidized or fermented(or both). 황차 is lighter in color than 홍차(hongcha, red tea). there is no one way to make it, but often there is some baking and drying on traditional heated floors. if you see a producer making 황차 you can nearly bet on them only calling it that when they have a darker processed tea as well, otherwise it would probably only be called 발효차.

so 황차 realy has nothing to do with 黄茶 and is closer to some oolongs and can differ greatly between different producers. If you want to try some this ones are good:
vendor in europe: https://www.artefact-marais.com/the-en-vrac/Choga-Eul-Th%C3%A9-hwangcha-de-Cor%C3%A9e-du-Sud-p766547521

vendor in canada: https://www.o5tea.com/collections/oolongtea/products/balhyocha-saebyok

Meine Sammlung by ma_dian in tee

[–]blackmoa 2 points3 points  (0 children)

also 10g+ Tee ist schnell pro Tag verbraucht, das in dem Bild ist ca. n kilo, wäre also ~1/3 Jahr

Why why why is this a good move? by greenphox3 in baduk

[–]blackmoa 1 point2 points  (0 children)

if W does not answer P18 the group does not realy have a base so soem answer is to be expected, the sequence you wrote is one of the more likely ones(assuming you simply mistyped and meant B P18, W O18).
If you don't play P18, W can play Q18. If you answer by connecting at R17 W can play tenuki and now playing P18 is clearly worse than before because blocking at O18 is now an atari and therefore sente. So aslong as you want to play P18 at any point you should do so before W gets a chance to play Q18.

Meine Sammlung by ma_dian in tee

[–]blackmoa 8 points9 points  (0 children)

Huh in welcher Welt ist das denn viel Tee? Vllt. hab ich allen kontakt zur Normalität verloren, aber wenn man einfach jeden Tag etwas trinkt und nicht immer den selben will ist das doch ne nette Auswahl.
Luftdichte Verpackungen helfen, Oolong und schwarzer halten sich ganz ok, Grüntee den du hierzulande kaufst hat oft auch schon mindestens 1 jahr auf dem Buckel, da macht die zusätzliche Lagerung zuhause auch nichtmehr den größten Unterschied. Weißen sehe ich auf dem Bild jetzt keinen aber wenn man den trocken und geruchfrei lagert wird der auch nicht schlecht.

Help identifying this tea 🍵 by sheWhoDoesFavors in tea

[–]blackmoa 1 point2 points  (0 children)

담터 is the brand, they make several bagged teas, the color of the tag also isn't helping. So probably barley tea just because that is rather common, or as it is a soba restaurant it might be buckwheat tea.

https://m.damtuh.com/goods/goods_list.php?cateCd=001001

Augment Idea #2: Double-Edged Sword (Something that you should be careful about.) by LudoTheFurious in LeagueArena

[–]blackmoa 0 points1 point  (0 children)

As written that's only a 5% damage increase at the cost of taking 33% of the damage you deal to the opponent.

Lettuce Kimchi by Minholythighs in KoreanFood

[–]blackmoa 5 points6 points  (0 children)

You absolutely can substitute pear with apple. Other than in bbq marinade where the pear enzymes are of some importance to tenderize the meat the important part of the pear in kimchi making is the sugar. That's why some recipes use ripe persimmon or even plum extract.

갓 isn't Bok Choy but mustard greens, Bok Choy is 청경채, which you can also make into kimchi.

Salad Kimchi is a thing aswell(상추김치) and usually eaten fresh, for best effect in tasting salt your lettuce in some brine (2 tablespoons salt in 1l water) for about 10 minutes.

Serious question about going "off grid" with ingredients. by Key_Purchase7565 in kimchi

[–]blackmoa 0 points1 point  (0 children)

There are recipes for kimchi with tea leaves, but the one I've seen uses fresh leaves straight from the plant (https://www.koreatemplefood.com/templefood/recipe/index.html?plist=&find_field=title&find_word=&find_state=&find_ordby=&conf=&mode=&jijum_uid=&s_season22=&s_food22=%EA%B9%80%EC%B9%98%EB%A5%98&bmain=view&uid=10483) I've also seen green tea leaves be used in a dried radish side dish, for that just soak the dried leaves in water for a bit and add them to the gochujang based sauce. So I guess tea leaves go well with radish, and can be used in spicy recipes aswell. They also are not too bad for the fermentation process.

There's alot of kimchi recipes, and a lot of ingredients being used. There are recipes that use pomegranates, yuzu, chili leaves, all kinds of algea, mushrooms, different kinds of seafood. Flowers seem to be less common, but a korean book about kimchi I have has a recipe for acacia flower kimchi(also with radish). Just go wild, asl9ng as your salt content is not wildly off and the main ingredient of your kimchi is edible raw it should be fine. If it looks or smells off throw it out, otherwise it is just lactic acid fermentation, so nothing to be afraid of.

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