|
Wow both Yunnan Sourcing and Teavivre are awesome haha, I've mainly ordered my tea from TeaGschwendner, but I can easily see myself ordering a whole bunch from Yunnan, they have tangerine stuffed tea! It's crazy.
|
#
¿
Jan 22, 2020 18:00
|
|
|
|
| # ¿ May 11, 2024 16:39 |
|
|
Well thanks to this thread I have ordered my own first yellow tea, https://shop.tgtea.com/China-Yellow-Dragon-00541-100/7120/. It's waiting at home and am excited to try it out for the first time tonight!
|
|
#
¿
Jan 29, 2020 18:01
|
|
|
Why is it a good idea to rinse pu-erh? I've seen the advice and even followed it but never thought about it until now.
|
|
#
¿
Mar 14, 2020 20:31
|
|
|
My partner looooves Tejava, but it's hard to get with the whole quarantine. Does anyone have any recommendations on what type of tea blend would be replicate that taste when iced?
|
|
#
¿
May 25, 2020 22:57
|
|
|
Anonymous Robot posted:Does anyone have any nonconventional picks for teas that stand up to milk and sweetener? Chais as a whole, obviously, and Irish/English breakfast and certain Earl Grey blends. But if there’s anything else out there, I’m all ears; sometimes at breakfast I want to drink a stout, sweet tea and not wait fifteen minutes for it to cool. I drink an East Frisian blend most days. It's quite stout, I don't usually add much to it but I know the tradition is cream and sugar, and when I do have milk to add it's quite nice.
|
|
#
¿
Jun 8, 2020 21:14
|
|
|
Death Vomit Wizard posted:If anyone ever wants an intro to puer, red, white or oolong I’m always down to send samples. Shipping is cheap but slow from Taiwan I don't know red tea, I assume you don't mean rooibos?
|
|
#
¿
Jun 10, 2020 19:16
|
|
|
The Postman posted:Trying to expand into teas. I love brewing coffee and all of the different tedious ways I can do it, so I'm very open to any methods of preparation or serving. I'm also pretty open to anything in terms of flavor profiles. I've found that water temp also plays a huge role in how the finished product tastes. For black teas I tend to prefer water just off the boil, there's very few things I like less than black tea brewed with the hot water spout that comes out at 190, at the same time there are green teas that taste glorious at that temp. Essentially don't be afraid to try different water temperatures for your teas and see what you like.
|
|
#
¿
Aug 24, 2020 17:50
|
|
|
Where's a good entry point for oolong? I've mainly had out in Chinese restaurants and really enjoyed it when it's actual tea leaves. But just checking online there's a whole lot of variety which left me a bit wrong footed trying to figure out where to start going a bit deeper.
|
|
#
¿
May 4, 2021 08:58
|
|
|
Bilirubin posted:Mine has been an organic Shui Hsien (Xian), from Fujian Province but not on Wuyi Moutain. Its very modestly priced but has a very complex flavor that, once I learned how to brew it (thanks for folks ITT) it has really paid off well. It is apparently your standard "restaurant tea" but it tastes so much better than any I've had before. I'd be perfectly happy to settle on this as a daily driver but the experimental spirit says try more! My next will be a more expensive rock oolong from Wuyi, and then we'll see where we go from there. (Phoenix perhaps?) Awesome, thanks, I'll check that, are you brewing it Gong Fu style?
|
|
#
¿
May 4, 2021 19:00
|
|
|
My partner got me the breville one touch tea maker for a gift. I don't know if not having used it I would have bought it for myself not having owned it, but I like it a lot.
|
|
#
¿
Feb 14, 2022 01:28
|
|
|
|
| # ¿ May 11, 2024 16:39 |
|
|
Trabant posted:
It's not tea, it's hot leaf water!
|
|
#
¿
Nov 29, 2023 08:32
|
|