JasonCEC

3 lata temudiscuss

For anyone looking into this, the field is (usually) called "organic geo-chemistry" and/or "paleo-isotope ecology"; the two fields are interwoven to get results like these, or the diet of early mammals. It's generally a collaboration between anthropologist and paleontologist.

JasonCEC

3 lata temudiscuss

Apologies - I wrote that quickly in jest, and in any-case, it seems were on the same side of the descriptivist argument.

JasonCEC

3 lata temudiscuss

The literal literary contestation between descriptive and prescriptive dictionaries is alive and well[0], though the war has been lost, and your fellow prescriptivist have yet to surrender.

[0] https://www.theatlantic.com/technology/archive/2018/08/the-d...

JasonCEC

3 lata temudiscuss

I write books about Chinese tea and host a companion podcast on YouTube: https://www.youtube.com/@teatechnique

It's a touch niche.

JasonCEC

4 lata temudiscuss

Shockingly strong! I've always wanted to see the glass blowing process at their factory in Tokyo, but they've been closed for tours while upgrading for at least ~2 years before covid (when I was frequently in Japan).

My understanding is that they use some type of cold annealing process that strengthens the thin glass.

I've not managed to break one in 4 years of dinner party use.

JasonCEC

4 lata temudiscuss

Edo-kiriko is one of 2 great glass traditions from Japan; the glass is thick, feels similar to Murano glass, with the edges of the cut pattern "sharp".[0]

There is also a tradition of thin glass (without etching), where the glass is blown to be paper thin and you can feel it flex as you hold it. This is called Usuhari - "Usu" means thin and "Hari" means glass[1]. Shotoku is the best maker, creating a variety of specialty drinking glasses of many shapes.

I have a small collection of Japanese drinking glasses at home which I use regularly and freely use with friends[2] - everyone loves drinking beer or sake from the Usuhari glasses. Shotoku actually did a collaboration with one of the Edo-kiriko makers, by blowing a small sake cup with a thick Usuhari glass ~ it's amazing, and I use it as my personal spirits cup.

[0] Not sharp enough to hurt, yet very noticeably present.

[1] usuhari glasses are exceptionally thin at 0.9mm. Paper is ~0.1mm, so I'm slightly exaggerating.

[2] less expensive than the Edo-kiriko.

JasonCEC

4 lata temudiscuss

Shades of Snowcrash in the title, needed to read the comments to make sure it was safe before clicking.

JasonCEC

4 lata temudiscuss

I write online books about tea / Chinese Tea Ceremony; we also have a companion podcast!

https://www.teatechnique.org/

[feedback and debate is always appreciated!]

JasonCEC

4 lata temudiscuss

Gastrograph AI | gastrograph.com | Director of Data Science | Remote / NYC

*Director of Data Science* We are looking for an experienced Data Science Director to lead the team responsible for all data applications, including model building, model testing, benchmarking, data visualization, and model performance. Gastrograph AI empowers the data science team to own all phases of the model development process.

While Gastrograph AI has 10+ years of sensory data, the database fits in memory and does not require "big data" techniques. Instead of large amounts of low dimensional data, we have a small amount of very high value high dimensional data. Working with such a data set gives the team a strong preference for mathematically elegant and thoughtful models - we care more about a deep understanding of the underlying statistics than the possibilities of deep neural networks.

For more information, go to: www.gastrograph.com/director-data-science Or email [email protected]

JasonCEC

5 lat temudiscuss

I do not currently (yet?) talk to my plants; we use them as names to refer to the plant and to prescribe them personalities.

JasonCEC

5 lat temudiscuss

Apropos of nothing, I name all of my plants at home... my personal plants are all named after Hellenistic historical figures (Democritus, Herodotus, etc),

but when my girlfriend decided to grow an avocado tree, I named him Maximilian I....

JasonCEC

5 lat temudiscuss

Sensory testing (which is what is what I and my company specialize in) is a large component of tea sourcing and absolutely part of the process.

To illustrate this:

Just as coffee has "cupping", a method of preparation used for sourcing and evaluation but which no consumer would ever use to prepare coffee for enjoyment....

Commodity tea has this ISO standard (also called cupping).

The reason that this method, over a method that results in a better tasting cup is used, is because commodity tea is selected via flaw minimization and consistency testing.

JasonCEC

5 lat temudiscuss

That is only partially correct;

Yes, the general idea is to adjust your boil and pour method for the type of tea you're brewing, but that is true for all tea. Water will lose the same heat under the same conditions whether you're brewing oolong or green tea.

To summarize the points addressed here:

- High-end Chinese green tea can be brewed with "boiling water" just as oolong or black tea can; the adjustments are within the range used for other classes of tea.

- Merchants recommending cooler water for green tea do so to reduce the astringency and/or grassy flavor found in lower quality tea.

- Nepal does not have a historical tea tradition and the cultivation of Nepalese green tea is a modern development. Nepal inherited its tea habits from India whom had it imposed on them by the British who stole the seeds from China. While Nepal produces good tea on par with Darjeeling, it does not compare to the highest end Chinese green teas, which are an order of magnitude more expensive, if not more.

JasonCEC

5 lat temudiscuss

You are correct;

My point was that outside of the most commodity level tea sourcing, no one uses these "standards".

JasonCEC

5 lat temudiscuss

They are not! Sencha should be brewed with off-boiling water, anywhere from 85 - 95°c (which is still a higher temperature than low end sencha).

What accounts for this difference?

High-end sencha is steam processed at a lower temperature. Steam only gets to ~100°c depending on altitude and that is the highest temperature it is exposed to throughout its production.

High-end Chinese green tea is partially processed in a wok to denature the oxidizing enzymes. The saying for Chinese tea is that "tea remembers the heat of the wok", which is the pan frying process at upwards of ~200°c.

So all wok processed green tea can be brewed with hotter water than steam processed green tea.

JasonCEC

5 lat temudiscuss

Tl;dr: yes, use boiling water on very high end Chinese green tea for best results.

Longer Explanation:

In the Chinese tea tradition, water temperature is referred to by the size of bubbles during boiling (crab eyes = small bubbles (cooler) vs fish eyes = large bubbles (hotter)).

In theory, all water at boil is 100°c, but in practice, there is often a temperature gradient within a kettle and only the gas (the bubbles) is at exactly 100°c (assuming you're at sea level), which is why even some culinary recipes will call for a "rolling boil".

In any case, the strength of the stream when pouring will have a greater effect on the resulting flavor profile of very good green tea than the variation in bubble size, as bubble size is a variance of ~2°c while water can lose up to 5°c in a high slow pour.

Thus, boiling water at crab eyes with a thin slow (but not high) pour is the method used for high end Chinese green tea amongst high level Chinese tea practitioners.

JasonCEC

5 lat temudiscuss

I work with tea both professionally[0] and semi-professionally[1] and will clarify that:

- this is for commercial tea, not specialty or "ceremony" grade tea

- all of the big commodity houses, blending houses, brand buyers, etc have their own modifications on the standard, and this ISO tea prep standard is most definitely not the "standard"

- From elsewhere in the thread: all great tea can be brewed with boiling water. The idea that green tea (or any other type of whole leaf tea) should be brewed with something under ~100C is a technique used by merchants to sell you bad tea.

[0] www.gastrograph.com

[1] teatechnique.org/

JasonCEC

5 lat temudiscuss

>This article is about the rise of middleman agency platforms to connect brands to internet celeberties with a following.

I found the articles thesis more general, that many more individuals want to become paid influencers, and the lower acceptance rate of middleman agencies as proof that the supply of want-to-be influencers has increased.

>You want to help brands reach consumers.

I am the CEO of AFS, but my company works on flavor profile development of new and existing products - deep R&D of flavor, aroma, and texture optimization. This is far upstream of marketing and branding which we are uninvolved with.

JasonCEC

5 lat temudiscuss

I for one don't want to be an influencer.

Social media is damaging to society, doing things for likes is damaging for the ego, and curating your world for Instagram or TikTok likes is choosing to live in a simulacra.

No Facebook, Instagram, Snapchat, WeChat, WeiBo, or TikTok for me ~ just Hacker News. Upvote me here so I know you agree and we can influence others not to be influencers.

JasonCEC

5 lat temudiscuss

Analytical Flavor Systems | Data Science | NYC / Remote | full time / part time / internships

*Also hiring for Data Engineering and Full Stack Engineering*

Company Overview Analytical Flavor Systems uses machine learning and artificial intelligence to model human sensory perception of flavor, aroma, and texture, to predict consumer preferences. We help companies develop new products, optimize existing brands, and enter new markets with the best tasting foods and drinks for each target demographic around the world.

Job Overview Analytical Flavor Systems' (AFS) capabilities are evolving as we automate our prediction and reporting workflow on a new data platform. The data science team is responsible for all data applications including model building, model testing, benchmarking, data visualization, and model performance. Analytical Flavor Systems empowers the data science team to own all phases of the model development process.

On a day-to-day basis, you will work in one or more of these areas:

    -Develop new models for new predictive capabilities
    -Test, train, update, or re-architect existing models with new data and research
    -Develop new interactive data visualizations for the customer reporting platform
    -Push the boundaries on sensory data applications by expanding our technological reach into new areas
    -Working with the data engineering and application engineering team to understand client requirements and translate requirements to model capabilities.
    -Build reusable code and develop technical documents to represent new features.

Our current stack

    -Postgres for database
    -AWS for cloud resources
    -R for model building

Technologies used elsewhere in the company -Kubernetes, Clojure, Datomic, Argo, Terraform

*Also hiring for Data Engineering and Full Stack Engineering*

Submissions

What Is Good Now?

Google Maps Strikes Again

Ask HN: Traditional Book vs Web Publication

Using AI to make a sparkling water better than La Croix

Improve this technical interview

Ask HN: Short Term ML Contract Project

How to be happy – Princeton course review

Predictive Manufacturing for Flavor Profiles

Abusing my friend's emotional turmoil for science

Abusing my friend's emotional turmoil for science

Interviewing Data Science Interns: A System

Better Beer Through GPUs: How GPUs and AI Help Brewers Improve

GPUs for flaw detection in craft beer

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