I like lots of sorts of tea. Matcha, Moroccan style mint tea, hōjicha, jasmine tea, white tea, sencha, Darjeeling, Assam, Kenyan and so on, and I enjoy all of them. I have a whole cupboard full of...
I like lots of sorts of tea. Matcha, Moroccan style mint tea, hōjicha, jasmine tea, white tea, sencha, Darjeeling, Assam, Kenyan and so on, and I enjoy all of them. I have a whole cupboard full of all sorts of teas.
But the tea I would drink if I could only drink one sort of tea for the rest of my life is a simple, traditional, robust English Breakfast. It's how I start every day, it's the tea I make if I'm having a bad day, the tea I make when friends come over or if we're taking a break in a hard task. With milk, no sugar. Mmmmm, lovely tea.
Jasmine and Darjeeling are amazing teas, though it can be tricky finding the right variety. A lot of the stuff I come across is pretty poor quality and ends up tasting bitter and grassy, but the...
Jasmine and Darjeeling are amazing teas, though it can be tricky finding the right variety. A lot of the stuff I come across is pretty poor quality and ends up tasting bitter and grassy, but the good stuff has a pleasant, light flavor that can't be beaten.
Jasmine is particularly good when paired with a sweet with similarly light flavor. Mochi is a favorite of mine when I can get my hands on it, at least certain varieties, as the flavor and sweetness are light enough that they don't overpower the light floral flavor of the jasmine.
This is assuming I'm not lazy. I can assure you that this assumption is a bad one. But seriously, if I ever feel motivated enough to do it, I'll be sure to look into it. The Asian market I stop by...
This is assuming I'm not lazy. I can assure you that this assumption is a bad one.
But seriously, if I ever feel motivated enough to do it, I'll be sure to look into it. The Asian market I stop by on occasion even has bags of red bean paste, so I could add a red bean filling :)
Fair point :) I think one of the reasons I cook so much is because my desire for delicious things overcomes my desire to sit on my arse. Mochi really are super easy though! It's literally just...
Fair point :)
I think one of the reasons I cook so much is because my desire for delicious things overcomes my desire to sit on my arse. Mochi really are super easy though! It's literally just mixing a few things together and warming it up and turning into lumps. Maybe half an hour of mild effort would give you a huge plate of them. Fillings are a bit trickier though.. Also I never really got the whole sweet red bean thing. I'm usually happy to eat just about anything but for some reason red bean paste just doesn't quite work for me.
Ice-cream mochi ftw. Now they are a lot of work to make.
Plain mint leaves in hot water isn't a bad drink, but Moroccan style is a mixture of dried mint leaves and gunpowder (aka Chinese green) tea. It's particularly good after a meal - I make a pot...
Plain mint leaves in hot water isn't a bad drink, but Moroccan style is a mixture of dried mint leaves and gunpowder (aka Chinese green) tea. It's particularly good after a meal - I make a pot every day after dinner.
I'm a huge fan of both sheng and shou puer tea from Yunnan, China. Sheng is like an intense and pleasantly musky green tea when its fresh (young), but ages into something darker than even black...
I'm a huge fan of both sheng and shou puer tea from Yunnan, China. Sheng is like an intense and pleasantly musky green tea when its fresh (young), but ages into something darker than even black tea over many years (10+). Shou is a "shortcut" processing method that emulates the effects of aging years over the span of only months. It is super dark, thick and funky in a good way (at least to some people). I also love the old tree black teas from Yunnan because they're very robust with an intense and unique fragrance, and do share some characteristics with puer since they're made from the same type of leaf material (Yunnan Assamica varieties).
When I'm not drinking Yunnan puer or black teas, I'm usually drinking Dancong oolong tea from Guangdong, China. So floral, fruity and spicy with nice mouthfeel, a bit of pleasant bitterness, and a mild roasted character.
I've got a fairly sizable collection of both. I'll be posting some pictures of some 2018 and 2017 teas that I've taken over the past few months to ~food
Absolutely masala chai, made directly in watered milk as the Indians do it, with their mix of spices. Stuff of the gods. Everyone who can should head to their local indian market, get the mix, and...
Absolutely masala chai, made directly in watered milk as the Indians do it, with their mix of spices. Stuff of the gods. Everyone who can should head to their local indian market, get the mix, and ask the vendor how to brew it.
My girlfriend is the one that taught me to do that, she says it neutralizes the tanins, but from what I can tell it just makes it a little less bitter. Makes it taste like "restaurant tea" if that...
My girlfriend is the one that taught me to do that, she says it neutralizes the tanins, but from what I can tell it just makes it a little less bitter. Makes it taste like "restaurant tea" if that makes sense
I drink a huge amount of tea and all sorts of them. I don’t have a favourite and my cupboard is pretty full, but what I always need in my cupboard as bare necessities is: Darjeeling (in summer I...
I drink a huge amount of tea and all sorts of them.
I don’t have a favourite and my cupboard is pretty full, but what I always need in my cupboard as bare necessities is:
Darjeeling (in summer I prefer FF, in spring and autumn SF; 3^rd^ and 4^th^ flushes are a rare treat)
Assam or Ceylon
something green
something smokey, usually Tarry Souchong (goes great with cheese)
a variation on Earl Grey
something strong for breakfast – currently Yorkshire Gold
Oolong
… each of these I crave at different (specific) times, so they need to be there :)
For Indian teas my go-to brand is Vahdam. For Ceylon most of the time I pick Dilmah, or Ahmad. For flavoured usually either Kusmi, or Demmer; and for strong black blends Taylors of Herritage/Betty’s.
Jasmine flavored green tea's floral fragrance and tannin qualities make it fun to sip. For bedtime, I like to mix dried spearmint and camomile teas together.
Jasmine flavored green tea's floral fragrance and tannin qualities make it fun to sip. For bedtime, I like to mix dried spearmint and camomile teas together.
I'm currently hooked on fruit infused teas from a Japanese company called Lupicia. I bought some on a trip to Japan last year, and i adored it, it is black tea with fruit rather than just fruit,...
I'm currently hooked on fruit infused teas from a Japanese company called Lupicia. I bought some on a trip to Japan last year, and i adored it, it is black tea with fruit rather than just fruit, and its fabulous. The first one that hooked me was a Sakura themes cherry blossom and white peach. There is also a mango and red peppercorn which is pretty insane.
I like lots of sorts of tea. Matcha, Moroccan style mint tea, hōjicha, jasmine tea, white tea, sencha, Darjeeling, Assam, Kenyan and so on, and I enjoy all of them. I have a whole cupboard full of all sorts of teas.
But the tea I would drink if I could only drink one sort of tea for the rest of my life is a simple, traditional, robust English Breakfast. It's how I start every day, it's the tea I make if I'm having a bad day, the tea I make when friends come over or if we're taking a break in a hard task. With milk, no sugar. Mmmmm, lovely tea.
Jasmine and Darjeeling are amazing teas, though it can be tricky finding the right variety. A lot of the stuff I come across is pretty poor quality and ends up tasting bitter and grassy, but the good stuff has a pleasant, light flavor that can't be beaten.
Jasmine is particularly good when paired with a sweet with similarly light flavor. Mochi is a favorite of mine when I can get my hands on it, at least certain varieties, as the flavor and sweetness are light enough that they don't overpower the light floral flavor of the jasmine.
If you are having trouble finding mochi, see if you can find sticky rice flour because mochi is super easy to make yourself with the right flour.
This is assuming I'm not lazy. I can assure you that this assumption is a bad one.
But seriously, if I ever feel motivated enough to do it, I'll be sure to look into it. The Asian market I stop by on occasion even has bags of red bean paste, so I could add a red bean filling :)
Fair point :)
I think one of the reasons I cook so much is because my desire for delicious things overcomes my desire to sit on my arse. Mochi really are super easy though! It's literally just mixing a few things together and warming it up and turning into lumps. Maybe half an hour of mild effort would give you a huge plate of them. Fillings are a bit trickier though.. Also I never really got the whole sweet red bean thing. I'm usually happy to eat just about anything but for some reason red bean paste just doesn't quite work for me.
Ice-cream mochi ftw. Now they are a lot of work to make.
I've been making Peach Jasmine tea for years and I love it!
I've never actually had mint tea before.
Plain mint leaves in hot water isn't a bad drink, but Moroccan style is a mixture of dried mint leaves and gunpowder (aka Chinese green) tea. It's particularly good after a meal - I make a pot every day after dinner.
Earl grey. Hot. :)
Or cold
That's the stuff!
Green. No sugar.
Any specific brand?
Check out http://what-cha.com or http://yunnansourcing.com
Both have very high quality fresh 2018 harvested green teas.
Thanks! Creedence fan or ccr for something else?
A little bit of both :] Let's just say my parents were big Creedence fans
Not the poster, but I drink a ton of green tea and my go-to is Ito En.
Yeeeees. The ones I've had have a great smoky flavor (and as a bonus, are great for making tea eggs).
I'm a huge fan of both sheng and shou puer tea from Yunnan, China. Sheng is like an intense and pleasantly musky green tea when its fresh (young), but ages into something darker than even black tea over many years (10+). Shou is a "shortcut" processing method that emulates the effects of aging years over the span of only months. It is super dark, thick and funky in a good way (at least to some people). I also love the old tree black teas from Yunnan because they're very robust with an intense and unique fragrance, and do share some characteristics with puer since they're made from the same type of leaf material (Yunnan Assamica varieties).
When I'm not drinking Yunnan puer or black teas, I'm usually drinking Dancong oolong tea from Guangdong, China. So floral, fruity and spicy with nice mouthfeel, a bit of pleasant bitterness, and a mild roasted character.
I've got a fairly sizable collection of both. I'll be posting some pictures of some 2018 and 2017 teas that I've taken over the past few months to ~food
Ill check them out. Let me know when you post.
With milk, I love masala chai and cha yen.
Without milk, Pu'Er tea with some sugar.
Absolutely masala chai, made directly in watered milk as the Indians do it, with their mix of spices. Stuff of the gods. Everyone who can should head to their local indian market, get the mix, and ask the vendor how to brew it.
I'm very much the same way, although I like putting honey in my Pu'erh instead of sugar.
Umm, yeah, that works as well. Just any sweetener, otherwise it's too butter for my taste.
Depends on how I'm feeling but just want to throw out that rooibos and tulsi are great caffeine-free teas that are very tasty.
Iced. With lemon.
ducks
hey no shame, I love iced tea, drink a couple of cups a day. Orange pekoe black tea, with a pinch of baking soda
My girlfriend is the one that taught me to do that, she says it neutralizes the tanins, but from what I can tell it just makes it a little less bitter. Makes it taste like "restaurant tea" if that makes sense
I drink a huge amount of tea and all sorts of them.
I don’t have a favourite and my cupboard is pretty full, but what I always need in my cupboard as bare necessities is:
… each of these I crave at different (specific) times, so they need to be there :)
For Indian teas my go-to brand is Vahdam. For Ceylon most of the time I pick Dilmah, or Ahmad. For flavoured usually either Kusmi, or Demmer; and for strong black blends Taylors of Herritage/Betty’s.
Yes! I also am in the mood for different teas at different times! There are so many teas in the world...
I’ve been really into Kusmi’s ginger lemon grass tea lately. It’s a declious green tea. Highly recommend it.
Black tea, sweet, iced.
I'm from the south.
That sounds really good
Earl Grey or Yunnan Golden Needle.
Oh man. I love Green tea, English Breakfast, Earl Grey, Darjeeling, and Orange Pekoe. All simply black - no milk or sugar.
I need to try orange pekoe
Definitely try it, its so good!
Dragon Eye Oolong. Got hooked on it at P.F. Chang's. It's like a dry peach apocalypse.
Jasmine flavored green tea's floral fragrance and tannin qualities make it fun to sip. For bedtime, I like to mix dried spearmint and camomile teas together.
Im big on all the herbal Yogi tea, I always have multiple boxes of Licorice mint tea, help me pass the day!
Lavender. Any brand will do really. Nothing has a more calming effect on me than the scent of lavender.
Tons of sugar with tea flavor.
Yep.
I'm currently hooked on fruit infused teas from a Japanese company called Lupicia. I bought some on a trip to Japan last year, and i adored it, it is black tea with fruit rather than just fruit, and its fabulous. The first one that hooked me was a Sakura themes cherry blossom and white peach. There is also a mango and red peppercorn which is pretty insane.