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Kaiser Schnitzel posted:I am drinking my tea.... to this day i don't know if people drinking tea with milk in it is a real thing or it's a wind up that everyone but me on the planet is in on |
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May 25, 2021 13:58
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WITHOUT MILK
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Dip Viscous posted:to this day i don't know if people drinking tea with milk in it is a real thing or it's a wind up that everyone but me on the planet is in on i have asked for peppermint tea from runners at work (it's a funny "client hospitality" situation at a facility wherein i am not the client but am treated as one because the client COULD be there with me) who, being british and i guess not very familiar with non-english-breakfast tea, put milk in the goddam peppermint tea by default. |
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May 25, 2021 19:13
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Dip Viscous posted:to this day i don't know if people drinking tea with milk in it is a real thing or it's a wind up that everyone but me on the planet is in on over extracted orange pekoe can only be consumed with milk and sugar
OMGVBFLOL posted:if you have the money and the patience, you can Hello Kitty anything   Thank you deep dish peat moss! |
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May 26, 2021 03:57
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I drink about all my tea with milk mostly to cool it down but I think sugar makes it gross, whereas with coffee I dump a pound of sugar in each cup. I’m slowly learning through oooooooolongs and herbal teas to wait until the tea is cool enough to drink and then it’s nice without milk too!
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May 26, 2021 04:07
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My advice is to brew cooler to begin with I almost never use boiling water for anything besides black teas, which are in general not my favorite to begin with so YMMV Oolongs are usually just below boiling but I might even go cooler than that (80-90⁰C) Japanese greens are my thing and I will usually do those at 55-65⁰C and they come out great if you like the umami styles |
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May 26, 2021 04:43
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i don't even hate it conceptually, especially with black tea, but it would make me absolutely NUKE the toilet later |
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May 26, 2021 15:35
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I've been back on plain regular yorkshire gold for the past few days and it's just really good.
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Jun 16, 2021 17:53
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hello, tea friends, good luck on everybody's teas, i am gonna do some tea this eve |
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Jun 16, 2021 23:00
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Heath posted:My advice is to brew cooler to begin with can you recommend a flavorful Japanese green tea that's not super expensive? |
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Jun 16, 2021 23:12
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Vivian Darkbloom posted:can you recommend a flavorful Japanese green tea that's not super expensive? If you like toasty flavors, genmaicha (brown rice tea.) Many places carry matcha-infused variety that is just fantastic. The matcha kind might be slightly more expensive but it packs an extra caffeine hit and emboldens the flavor a tad. The tea is cut with toasted brown rice and that accounts for a lower cost - makes for a good daily drinker. Even if you can't get the matcha type the regular kind is also very good If you want something more straight forwardly green, try konacha ("powder" tea, as distinguished from "powdered" tea, which is matcha.) Konacha is made of the broken leaf bits that get sifted out from sencha and gyokuro production. It's the same stuff, but since the leaves are so small and broken up, they will extract hard and fast, so I recommend brewing cool and short for konacha so it doesn't get overwhelmingly bitter. Maybe 60-65⁰C for 30 seconds and adjust from there. Higher temperatures = more bitterness, generally speaking. This is also a good daily drinker and it may be initially expensive because it tends to be sold in bulk but you will get a shitload of leaf. It's also generally lower caffeine than other options so it's a good dinner tea Edit: you may find konacha called "sushi tea" since it's often what's served in restaurants due to its economy. It is very good with salmon especially because it has a buttery flavor Heath fucked around with this message at 00:22 on Jun 17, 2021 |
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Jun 17, 2021 00:15
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Seconding maccha infused genmai |
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Jun 17, 2021 00:21
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I'm finishing up a tin of Genmaicha right now. I see what you mean about the kind with matcha being more expensive, so maybe that will be a sometimes treat instead of something I'm drinking everyday. |
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Jun 17, 2021 07:50
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The matcha kind is real good but it does all come off in the first brew of course so it does make for a steep drop-off in boldness. Tea is still very good!! But second steep doesn't compare to first. |
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Jun 17, 2021 07:52
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I got 100 grams of sencha (Sugimoto brand, no labeled grade) and it's p darn tasty. I think I've tried more of the matcha side of Japanese green tea in the past, and this sencha has a wonderfully developed flavor compared to the more upfront "green" flavor in the matcha I've had. First brew was at 65 C for 2 minutes, and I'm guessing I can get two more good pots out of it. |
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Jun 18, 2021 23:46
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Sencha is a wide world among Japanese greens and the amount of variance makes for a good reason to experiment. It's like the baseline of "tea" and is what most people drink so there's a lot of different grades and techniques wrt shading and growing environment and such |
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Jun 18, 2021 23:57
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Also growing regions. Uji and Shizuoka are traditionally viewed as really high quality. Yamato cha from Nara was traditionally, but it's not as well known anymore. Shin cha is new tea, very recently picked. I actually don't know a ton about Japanese tea though. |
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Jun 19, 2021 08:01
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Nara is also where there is a park full of DEER |
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Jun 19, 2021 14:50
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aldantefax posted:Nara is also where there is a park full of DEER I lived in Nara prefecture, but about an hour and a half away by car. Way in the boonies. They hunted and ate the deer there. It's also where I learned how terrifying the mating call of deer sound. |
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Jun 20, 2021 03:21
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trying some 'baker street blend' from uptons and it's not my favorite. It has some lapsang souchong in it and I really don't like that flavor of smokiness. Very resiny/piney ad reminds me of retsina. Wish someone would make hardwood smoked tea? Maybe beech or oak or hickory?
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Jun 24, 2021 17:44
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enjoying my Keemun Imperial organic black today. Love seeing how the leaves swell out
OMGVBFLOL posted:if you have the money and the patience, you can Hello Kitty anything Thank you deep dish peat moss! |
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Jun 24, 2021 18:05
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Kaiser Schnitzel posted:trying some 'baker street blend' from uptons and it's not my favorite. It has some lapsang souchong in it and I really don't like that flavor of smokiness. Very resiny/piney ad reminds me of retsina. Wish someone would make hardwood smoked tea? Maybe beech or oak or hickory? Add milk and try it out if the lapsang is not jiving |
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Jun 24, 2021 19:19
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aldantefax posted:Add milk and try it out if the lapsang is not jiving I had it with milk! Kind of bitter? Idk I had the same reaction when I tried straight regular lapsang. I like smoky but like, oaky wine or peaty scotch smoky and lapsang is just the wrong kind of smoky for me, apparently.
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Jun 24, 2021 19:21
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Ahhh. Yeah, there are some tricks to dealing with it, doing a resteep and tossing the first steep is also good, and milk could further help take the edge off, but if you don't like it, then nothin doin! |
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Jun 24, 2021 23:46
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I think lapsang is one of those teas you need to pair with food. It's not a "I'm gonna sit down and have some tea" tea. Like you almost need something to absorb the smokiness |
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Jun 24, 2021 23:54
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I drink lapsang straight, or used to, it's been awhile. Depending on which you get you can get chocolate notes out of it after a few steepings. |
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Jun 25, 2021 00:21
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Bilirubin posted:enjoying my Keemun Imperial organic black today. Love seeing how the leaves swell out Keemun slaps. |
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Jun 25, 2021 01:08
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Haven't been drinking enough tea lately. Got a matcha infused green tea recently. That's been pretty good. |
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Jun 25, 2021 01:10
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Escape From Noise posted:Keemun slaps. It really does. Its just loving nice. I mean I prefer the Yunnan had more going on but for a basic black tea this is perfect
OMGVBFLOL posted:if you have the money and the patience, you can Hello Kitty anything Thank you deep dish peat moss! |
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Jun 25, 2021 02:48
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Chamomile time
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Jun 25, 2021 03:32
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Bilirubin posted:It really does. Its just loving nice. I mean I prefer the Yunnan had more going on but for a basic black tea this is perfect Oh man. Yunan. It's so good |
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Jun 25, 2021 08:55
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Heath posted:If you like toasty flavors, genmaicha (brown rice tea.) Many places carry matcha-infused variety that is just fantastic. The matcha kind might be slightly more expensive but it packs an extra caffeine hit and emboldens the flavor a tad. The tea is cut with toasted brown rice and that accounts for a lower cost - makes for a good daily drinker. Even if you can't get the matcha type the regular kind is also very good Oh yes, brown rice tea, haven’t had that for years, it’s so good! I have so little time for tea these days, used to drink various green teas and herbal infusions every day, but now I’m a new parent there is no time to chill with tea, I run on black coffee (and the occasional black tea, but only if cooled down a bit)
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Jun 26, 2021 04:50
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Hey tea crew, do you need yet another exciting tea brewing device which does nothing better than the dozen methods you already have, but looks cool doing it? https://i.imgur.com/bJbStJJ.gifv |
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Jun 30, 2021 00:03
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I saw that. It looks like something I'd pull out if I were brewing for guests but never any other time Actually I don't even know if I'd use it for guests, it isn't very big |
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Jun 30, 2021 00:52
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idk why but yorkshire gold is like my fav tea for some reason. I keep coming back to it. So rich and malty/chocolatey or somethin.
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Jun 30, 2021 17:53
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Gonna have some hotel hojicha before I check out. |
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Jul 1, 2021 00:57
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Had some before bed sleepytime last night. Name checks out. Confirmed helluva drug
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Jul 1, 2021 20:09
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sig by Prof. Crocodile
BYOB spells: Mutually Assured Kindness
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Just toasted up a quarter pound of yerba mate. I've been experimenting with taking it to different colors/oxidation and i think my absolute favorite is a nice bright medium brown. Its just nutty enough to tamp down the herbaciousness of green yerb while still tasting nice and bright. Makes an absolutely incredible cup hot or cold. Sometimes I'll pour two cups and just let the second one steep for however long it takes me to remember it (hours) Thrown over ice with a teaspoon of honey and I'm a happy boy |
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Jul 3, 2021 19:46
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My cups hold a liter. I really like tea but i drink enough i have to stick to the cheap stuff. I miss the good ole days of monthly 100 dollar upton orders |
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Jul 3, 2021 20:03
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I keep trying to get three pots out of this sencha but it doesn't really work. The first I do for a minute at 70 C and the second is a minute at 80 C, and then I have to have it really hot to get anything out for a third steep and it tastes comparatively bland. Oh well, it's really good for the first two! I've been using about 2 teaspoons sencha for 4 cups water which is probably weaker than usual but I really like tea and go through a lot of it. Well that's my post about tea, thanks for reading
Vivian Darkbloom fucked around with this message at 20:37 on Jul 4, 2021 |
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Jul 4, 2021 20:34
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| # ? Apr 28, 2024 03:30 |
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Someone was like “hey you should brew this tea that you’ve never brewed before also it was hella expensive but you’re good at making tea, right” and then 8 people sat at the table to drink tea I was like, “uhhh ok” and I brewed it, Grass People Tree’s “Slow Mellow Yellow”, which is probably the most finicky category of tea by temperature, but I think I managed to brew and pour a pretty respectable cup Then I kicked everybody out of the teahouse because it was after closing, dohohoho Also, I have gone to said tea house enough that they asked me to volunteer, and now, I am the volunteer coordinator there and have a key, so I can come and go as I please! |
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Jul 5, 2021 00:13
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