Contributions of the group Coffee & Tea

BtC[26] - Bella and friend [HTT]

nobody@ipernity.com (StoneRoad2013) — Tue, 05 May 2026 07:50:35 +0000

StoneRoad2013 has posted:

Bella has found a new friend, whilst we are drinking coffee at "Harbourmaster"

Nicosia - Cypriot coffee

nobody@ipernity.com (Martin M. Miles) — Sun, 10 May 2026 20:45:55 +0000

Cypriot coffee is similar to Turkish or Greek coffee, but is prepared with a sense of pride and specific rituals. The drink is very strong, has a thick layer of foam and is always served with a glass of cold water.

There are three levels of sweetness:
Skretos – without any sugar
Metrios – one teaspoon of sugar
Glykos – two teaspoons of sugar.

Tea With Nancy

nobody@ipernity.com (Deborah Lundbech) — Sun, 10 May 2026 04:04:17 +0000

Deborah Lundbech has posted:

Somewhere in the Northeast Kingdom, Vermont.
2015

Pic a day: 130/365

Mmm smell the coffee

nobody@ipernity.com (James) — Mon, 20 Apr 2026 11:53:05 +0000

James has posted:

Tea shrubs in beautiful nature of Sri Lankan mountains

nobody@ipernity.com (m̌ ḫ) — Sun, 06 Aug 2017 14:26:42 +0000

m̌ ḫ has posted:

Probably the best-known of Sri Lanka’s tea-growing districts, Nuwara Eliya is also the most rugged and mountainous, with the highest average elevation. The air is cool and bracing; the winds are scented with eucalyptus and wild mint. Rainfall is moderate except during the dry season, which falls between February and April. Nights are cold and sometimes frosty. This unique climate, combined with the terrain peculiar to the region, produces a tea that is recognized by connoisseurs as among the finest – if not the finest – in the world.

Historically speaking, Nuwara Eliya is a relatively new place. The town from which the district takes its name sits perched on a plateau 1,868 m above sea level, under the shadow of Sri Lanka’s highest mountain, Pidurutalagala. Almost inaccessible in olden times due to the precipitous, jungle-clad terrain surrounding it, this scenic plateau was effectively uninhabited when it was discovered by an English explorer in 1818. Impressed by its magnificent scenery and climate, Sir Edward Barnes, the British governor of the time, resolved to turn the locale into the similar of Ceylon, a fashionable hill-station to which the government and society of the capital, Colombo, could repair during the hottest and unhealthiest months of the year. He accomplished this by the simple expedient of building a house there himself, and occupying it every year between March and April. ‘Newralia’ thus became, for a few weeks every year, the capital of colonial Ceylon.

www.pureceylontea.com/index.php/nuwara-eliya

Coffee & cigarette

nobody@ipernity.com (Siebbi) — Fri, 27 Mar 2026 19:42:54 +0000

Siebbi has posted:

15h, fin de service.. ou presque!

nobody@ipernity.com (Franck Chabal) — Wed, 30 Apr 2025 18:13:30 +0000

Franck Chabal has posted:

.. dehors, la terrasse est encore pleine..

3pm, end of service... or nearly! ... outside, the terrace is still full...

Instant café / Instant coffee [EXPLORER]

nobody@ipernity.com (Franck Chabal) — Thu, 21 Aug 2025 10:38:56 +0000

Franck Chabal has posted:

Tout a été chiné en brocante.. à part l'expresso :o))

Everything was found at a flea market... except for the espresso :o))

232/365

Scène de la vie ordinaire [EXPLORER]

nobody@ipernity.com (Franck Chabal) — Fri, 13 Mar 2026 19:03:16 +0000

Franck Chabal has posted:

72/365

HFF [EXPLORER]

nobody@ipernity.com (Franck Chabal) — Thu, 16 Apr 2026 16:18:03 +0000

Franck Chabal has posted:

106/365
PAUSE CAFE LE LONG DU CANAL, AVEC LA BASILIQUE DE PARAY LE MONIAL EN VISU
BOURGOGNE, FRANCE

Rome 2026 – Coffee yoghurt

nobody@ipernity.com (Michiel 2005) — Tue, 12 May 2026 19:27:31 +0000

Michiel 2005 has posted:

Franciscan Ware Dishes Ad, 1956

nobody@ipernity.com (amylsacks) — Fri, 15 May 2026 17:38:14 +0000

amylsacks has posted:

Make every meal an opportunity for first degree burns. Yikes.

Gladding, McBean still exists. But their main products now are pipes for architecture. The Franciscan name was still being used as recently as 2013. Thanks, Wikipedia.

Some very striking designs on view here.

From the May issue of Better Homes And Gardens magazine.

Pream Coffee Creamer Ad, 1956

nobody@ipernity.com (amylsacks) — Sun, 19 Apr 2026 21:23:55 +0000

amylsacks has posted:

I hate getting up when it's still dark out, and being half-asleep and using the powdered creamer as foot powder by mistake. (Or vice versa.) :o

From the May issue of Better Homes and Gardens.

Andrew Geller Shoe Ad, 1946

nobody@ipernity.com (amylsacks) — Fri, 17 Apr 2026 16:42:23 +0000

amylsacks has posted:

Old ads which are mostly white with a little gray or halftone are Hell on (w)heels to clean up and brighten. lol This was at least a ten-pots-of-coffee endeavor. But thankfully not all in the same day. ;)

From the September issue of Harper's Bazaar.

Way of Tea 茶道

nobody@ipernity.com (m̌ ḫ) — Thu, 09 Jul 2009 10:43:25 +0000

m̌ ḫ has posted:

Chinese tea ceremony, as evoked by this stage performance, is less a fixed “ritual code” than a theatrical distillation of values that evolved around gongfu cha in South China from the late Ming, and especially the Qing, period. At its core lies the idea that tea reveals character: historically, southern literati used meticulous brewing and tasting sessions to judge not only the leaves but also a host’s refinement, self‑control, and sensitivity to timing, temperature, and social nuance.

Modern tea‑art performances (茶艺表演) turn this ethos into choreography, with schools systematising gestures, cup arrangements, and even hand positions to visually embody harmony, respect, purity, and tranquillity in a way an audience can read at a glance. The music, costume, and stylised slowness are less survivals of a single dynasty than contemporary inventions that compress centuries of practice into a few minutes on stage, making the “Way of Tea” intelligible to tourists, students, and urban Chinese who seldom drink tea this way at home.

In doing so, this performative branch has helped propel gongfu cha into the realm of “intangible cultural heritage” and onto the global stage, turning what began as a regional oolong‑brewing method into a widely recognised emblem of Chinese elegance, often contrasted with the more codified, Zen‑inflected Japanese tea ceremony.