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Eeyo posted:I bought a big thing of Alokozay "Vietnam Loose" green tea a while back. I've really grown to like it a lot, it's got a chocolatey flavor, it was very evident when I put some honey in it once. Are other teas grown in vietnam like that? Maybe there are a bunch of twigs in it or something, or maybe it's roasted. I just want to get something similar when this runs out/gets stale. I can recommend the laoshan black from verdant tea, which has a lot of chocolate and malt flavors. It's out of stock right now but it looks like they are getting some in real soon. Their 5 for 5 deal is great value (5x5g of tea + a $5 coupon) but there isn't any date set on when that will be in stock.
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Sep 11, 2014 06:52
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What do people do with those single serving balls/wafers/cubes of tea? I have some "white tea dragon balls" i'm waiting to cool down after the first steep at 190 and I think ideally I would steam or rinse it a bit beforehand. Do people break them apart though? Will it tolerate a super long steep? Hotter water? Cheers.
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Apr 14, 2023 20:21
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Laoshan black or green smells like straight up vanilla heavy chocolate. Not sure this will help with your marital problems but maybe it's a start.
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Nov 9, 2023 02:41
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I picked up a cheap gongfu set and my review is that it's only interesting to me for maybe a third of the tea I have and it's easier to screw up say the initial infusion and then the rest of the tea is over or under extracted. For example I wouldn't use it for sencha because it would turn into sawdust soup or something, and stuff like western black tea will at best just taste like a properly western-brewed mug or teapot.
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Mar 6, 2024 20:35
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