Jim John's Blend

Tea type
Black Pu-erh Blend
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Jim Marks
Average preparation
Boiling 0 min, 15 sec

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3 Tasting Notes View all

  • “Spent the weekend in Austin for an academic conference, sleeping on a horrible hotel bed and despite a solid night's sleep last night I still feel like steam rolled scrapple. And so, I need my...” Read full tasting note
    100
    jimmarks 325 tasting notes

From Jim John's Teas

This is one of my all time favorite heresies blends.

Upton Tea’s “wang” shu pu-erh
Upton Tea’s “black dragon” lapsang souchong
Upton Tea’s “rare grade” Yunnan golden

About Jim John's Teas View company

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3 Tasting Notes

100
325 tasting notes

Spent the weekend in Austin for an academic conference, sleeping on a horrible hotel bed and despite a solid night’s sleep last night I still feel like steam rolled scrapple.

And so, I need my best tea.

Preparation
Boiling 0 min, 15 sec
Bonnie

I remember scrapple when I lived in Philly in the 1960’s as a Vista Volunteer! Odd food item! Would not like to feel like rolled scrapple! U R Funny!

Jim Marks

I grew up in Jersey just across the river from Philly and had no idea scrapple was an unusual, regional food item until moving away from the area in the early 1990’s to go to college.

Basically, it is all the scraps which are unfit to go into sausage (!!!) ground into a mush with enormous amounts of sage and other herbs which is then typically griddle fried and eaten as a breakfast meat.

Not as odd a regional food as [pig] brain sandwiches which are popular in the Ohio River Valley — St. Louis, southern IL and IN.

Bonnie

Yuk! Although…being that I learned to cook soul food from the 60’s onward since my family through my marriage became interracial, I was introduced to some foods I had never seen or cooked before. I never learned to enjoy pig feet and made the mistake of cooking chitlin’s on a very hot day in Kileen Texas in 1970 which is the last time I cooked them! Everything else has been good to go. Make a mean gumbo and winner sweet potato pie! I actually liked the corn meal used in the scrapple…just not the mystery meat way back when.

Jim Marks

I’m actually a huge advocate of “snout to tail” butchery and believe very strongly that if our culture is going to continue to eat meat, we have to go back to the not too distant past when nothing went to waste and some of the weirder bits were actually delicacies and prized selections, not “waste”. So, I’m quite proud that the Mid-Atlantic has kept this scrapple tradition alive.

Now, obviously, not everyone has to be willing to eat everything in order to justify eating meat. I seriously doubt I’ll ever have a taste for head cheese or pig’s feet.

But it is amazing how much of a dent we could put into industrial agriculture if we just stopped wasting so much food. I highly recommend the book “The Compassionate Carnivore” to anyone who recognizes the problem but does not believe that vegetarianism (or veganism) is the solution.

Bonnie

I agree! Long live the Offal!

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