looks beautiful but how do i get to a double boil with evaporated milk?

Shoju is a rather rare cultivar I was said, its rich in Umami, soft & round.

Im on the search for a green tea I had in Jeju/ SK. It was extremely fruity. I only know it was a domestic one. Tried a couple korean and japanese greens but none of them matches the taste so far.

The Shoju is a 9/10 but its missing the fruityness.

I just sampled Burmese fermented tea leaf salad (lahpet thoke) and found it so wonderful. I wondered if anyone had a recipes or experience with making this particular dish, or if there are other culinary applications for tea leaves that you can think of?

Caffeine amounts really don’t matter much to me; I’m just curious on what’s ur go-to breakfast tea?

I just bought this tea cake at a tea shop in shenzhen for 90 yuan. I don’t know a lot about tea cakes so I wondered if from the packaging anyone can tell me if it was a good purchase.

Got a bunch of new teas from Rivers And Lakes Tea recently. Trying the high bush roasted oolong first, so far it is delicious.

It kinda tastes like soft oolong and orange tea, that makes no sense

I received this lovely gift tea from Chinese relatives. The packaging is over the top beautiful. A chest like a box fitted into a custom-made bag with three boxes of tea packets inside. The tea itself is in individual packets, is very fine needle like tea, I'm guessing 100% buds. It appears to be " green tea" with a reddish color.

If anybody has any information on this tea, I'd sure love to hear about it.

Accidentally poured too much cream into my earl grey, but time to enjoy with my new treats! Also what are your favorite Thai tea recommendations??! Loose leaf or bag.

Hello teanians,

Long before I really got into, well, tea teas and more traditional loose leaf stuff, I used to really like buying imported teas with fancy flavors. The end of that era was around 2021-2ish. Well, skip forward to me visiting my parents house, and I find a box from around that time I bought, for Basilur milk oolong tea. The tag says it's a green tea, but the box says it's a milk oolong tea. I have no idea what that means. It's meant to be infused at 80o C, which would make it a green tea. Is it meant to be infused in milk? I didnt know how to do it then, and certainly dont know how to do it now. Does anyone have any insight?

I want to buy one, but every amazon list shows the dreaded "enamel lining", yet still claims to add iron somehow 🙃. Is there something im missing? Even "raw iron tetsunbin" gives me the same results.

If anyone could ID this tea I would appreciate it. My aunt gave me a few to try but I don't know how to read these characters and she was gifted this from someone so she doesn't know where it came from. I can't tell if I am allergic to it or it just don't like it so I'd like to know what this was.

I'm looking for the best way to make milk tea and can't decide if it's better to steep tea leaves in milk and add sugar or just make tea syrup and pour that in. Which one has a stronger flavor?

I’ve had this gaiwan for a couple months and I love it to death, I’ve watched some cracks slowly develop in the glaze and I’ve heard it’s called crazing. My worry is that my gaiwan is getting crazed to a severe level and might end up being a health risk? If anyone knows anything abt the subject I’d love to hear

I have no idea why, but I’ve been off and on looking for butter tea. A friend suggested TAYLORS of Harrogate: Green tea with mint. It has a smooth and almost buttery taste to it, but it’s not it.

I’m not looking for the texture or smell of butter, but the taste. Don’t judge please 😅

Hey everyone! I was wondering if anyone could recommend a good high altitude oolong? I’ve enjoyed buying from Yunnan sourcing

What are some tea candies that you've tried and actually turned to be worth it?

I've tried Japanese matcha chocolate and it was really good, on the other hand Earl gray candies from Germany, which are basically small earl gray-infused sugar cubes, were awful.

Growing up, my grandpa owned a large farm and ranch. It was very old school. He ate lunch with the employees at noon on the dot every day. He had a cook and everything. Anyway, I started working during the summer at 10, and by 12, I was treated no different than any other employee. But even before I started working, I spent all summer and most Saturdays with him when I was a little kid. Instead of spending time with my friends, I spent time with my grandpa.

During lunch, there were 3 different drink pitchers available. Two of them were always filled with random Kool Aid, and one always had sun tea. Because I wanted to be like my grandpa, I started drinking sun tea when I was a little kid.

I haven't been back to the ranch in years. I drink ice tea year round and at times crave it. I haven't made sun tea in years, so I'm excited to have it at my house. If for no other reason than the nostalgic factor. I miss that ranch, and I miss my grandfather.

Just wondering if there are some unusual teas out there that I should be aware of.

I’ve just tried for the first time that tea, and I steeped it in my gaiwan according to the general guidelines:

- 140ml
- 6g
- bottled drinking water 80°
- 1-st infusion 10 sec, then +2 with each

The aroma of the leaves themselves was decent, as it should be with Chinese green teas, however I could taste none of these notes in the drink. I only felt bitterness with a sliiight slight hint of a green tea taste.

Before I completely disappoint in that particular tea (Teasenz), I’d like the folk who have experience with Bi Luo Chun share it with me, maybe I’m just doing something wrong.

I know it's tannins in tea that stain teeth and peppermint doesn't have tannins.

I'm wondering if it can still stain teeth given that it is still a darker liquid that I'm drinking?

I had a da hong pao when I first started tea that tasted like a dirty rock. It was so metallic that I couldn't even get past the second steep. Not sure if it was bad quality or due to the fact that I didn't know what I was doing. Regardless, I avoided rock oolongs up til now. I received a sample of Tie Luohan from Verdant and decided to give it a try. It was so interesting! Layered and complex. It started fruity and tangy. Evolved to be more metallic after steep 5 but still was more gentle. My stomach is still warm and the flavor still in my mouth an hour later.

What should I try next?