How does /ck/ like it's tea?
Sugar? No sugar? Milk? What kind of tea?
Any iced tea unsweetened because I'm not a child anymore and sweet tea runs through the devils veins
In cold months it's got to be the classic PG Tips (English black tea) with milk and sugar. Iced tea I usually drink plain maybe with some sugar. Iced green tea is delicious too, but often pretty bitter.
I tend to prefer brewing a mug of darjeeling sans milk and sugar. If it's the afternoon and I'm having a biscuit with it I'll add lemon on occasion, but otherwise I just enjoy it as is. I've tried bagged darjeeling and have found the paper flavor just gets in the way, so I just stick with loose leaf.
65% water. 35% of 2% milk. 2.5 spoonfuls of sugar.
Also all fruit flavored tea is shit (lemon and raspberry especially)
The tea should be opaque and roughly this colour
Usually drink black tea as my country produces it. Sometimes drink some gunpowder green tea my brother brought from morroco. Unsweetned and without milk, not trying to be that ''sugar is for children'' memer, just like it better that way. With the green one usually put one or two star anise in the boiling water to make it smell nice
1 1/2 teaspoons of mid-grade matcha
1/2 cup, 9 hour cold steeped hibiscus and white peony tea
3/4 cup store brand soymilk
Two pumps of Monin syrup
Whisked until frothy
Drink cold, serve in the Pyrex glass it was mixed in
>How does /ck/ like it's tea?
>get gaiwan, pitcher, kettle, a little tea bowl and a way to get rid of water
>rinse gaiwan with hot water (95°C)
>poor in pitcher
>poor in tea bowl, keep some in pitcher
>put 7g of tie guan yin in gaiwan
>rinse tea with hot water
>poor immediately (5s) in pitcher
>empty tea bowl and poor tea rinse instead (water has cooled down too much by then)
>poor hot water again in the gaiwan
>poor tea in pitcher after 15s
>empty tea bowl
>poor tea in bowl
There is nothing best. prove me wrong.
First off, if you're using a tea bag, you most likely got garbage tea.
I drink matcha with water. Sometimes I spoil myself and use milk. I put white chocolate in if I'm in a sweet mood.
What's the deal with Darjeeling? I tasted it and it's seems like another generic black tea.
im a snob about tea. i like unflavored, simple, high quality assams, or any black tea from china that people there actually go buy hot in a teahouse. if it has a long, complicated name that reminds you of your local takeout preference, chances are it is both expensive and worth it.
i butcher it with cream and white sugar in excess.
Only result I get for "yigiu" is a puerh from this website:
That's obviously not the same one. But depending on the scale of the picture, it does looks like a puerh brick. Or some other compressed tea.
Morning: Assam with milk (if I have it)
Evening: Herbal """tea""" straight or with honey
Sometimes I crush a few cardamom pods to brew with my black tea. I'm not sure how much flavour it adds, but the aroma is nice.
>Black doesn't have more caffeine than Green.
Too lazy to research this. Can anyone confirm?
https://en.wikipedia.org/wiki/Caffeine#Beverages + common knowledge
There is no way to know the caffeine of a tea without actually measuring it scientifically. It has no taste and no color. It depends more of the cultivar of tea than the processing (green vs black). So unless it's specified when you buy it. There is no way to know the caffeine of your tea.
For exemple Gyokuro (which is a green tea) is well known for having a lot of caffeine.
Also if you over brew you get Tanin. That basically unactivate the caffeine. Tanin is what wake the tea bitter. So the more you brew, the more you tea is bitter and undrinkable and on top of that the less you actually get caffeine.
To followup on OP's question, where do you all most enjoy drinking tea? A certain time of day, weather, or location? What's ideal to you?
Tea is especially enjoyable for me in the morning, while reading a book or watching a comfy movie.
Earl Grey tea hot in my captains quarters on the SS Enterprise.
Tell us more.
Try drafts before posting.
The finer (and more expensive) your tea becomes then, less and less will it be a suitable vehicle for milk and sugar for they will both overpower the fine drinking qualities of the leaf that you are paying for.
>£3 per 200g Sencha/Genmaicha from local asian place
>steep a few tsp of leaf in 1 litre of 70'c/80'c water for 2 mins, remove strainer
>later on resteep the same way for 15 seconds; then for a 3rd steep 10'c warmer for 2 mins
I also like having tisanes using fresh ingredients. I like most tea but those overly-sweet fruit flavoured bags are too much.
Creating ambience is important and your question makes me feel I've been neglecting that recently.
>once I get my own place
Fresh ginger/lemongrass would probably be a lot better. They're intense spices.
1/3 early grey and 2/3 turkish tourist and a small slice of lemon if its in the morning. If its in the afternoon then some sage tea mixed in instead of the lemon slice. No sugar or milk ever, and the water/tea ratio should be in a way that the tea is lighty coloured red and not pink or dark red like blood.
I love to get up early around 5:00am and brew up some hot water, and in waiting I gaze out my backyard window, and when it rains it adds more to the cozy ambiance. I keep the lights dim and place my transparent mug next to the kitchen lamp to see the slow process of fusion create a beautiful color. I treat my tea the same way a wine connoisseur views their drink, or a gentleman sits calmly with a glass of scotch next to a book table. Classy, elegant, cozy.
I want a more concentrated colloid, but I don't want tannins fucking the inside of my cheeks.
How do I go about this?
pic related, its mfw tannins
>earl grey with lemon and honey, also good chilled.
this shit right here
also I really tried to do the tea with milk thing but it just tastes so flat and kinda depressing. I went back to putting lemon in pretty much all my teas except mint.
6 large teabags in a large bowl of water, microwave for about 5 minutes, mix in to a gallon pitcher with sugar to taste, fill the rest of the way with cold water while stirring, and there you have simple southern sweet tea
>milk in tea
This is probably the worst idea to ever come out of Britain since Sharia law.
Off the kettle at 170 degrees, steeped for a minute no more no less.
Also, NO sugar. Maybe one spoon if I'm feeling a little sweet. It's a process to brew but it's so worth it.
I usually drink good loose-leaf black tea plain, but have been looking for bagged black tea that's decent and under 10 cents per bag in bulk, since I drink a good bit.
Is Yorkshire Gold decent? Got a large pack of that.
I get whatever black tea I can find at the closest store, boil the piss out of like 8 bags in a pot (maybe a quart of water), and then use it for caffeine shots. Sometimes sugar, always milk but mostly ice. My tea could be used as a wood stain, I never understood the appeal of green tea.
If I want to make proper tea, I do enjoy lapsang souchong (smoked black tea) immensely.
A robust English breakfast black
2-3 hearty spoonfuls of sweet powdered chai (I'm a savage cunt)
Make into tea, splash with thick cream, hold sugar.
Enjoy with cigarette, or jam and toast depending on how I feel.
I enjoy being a man with no taste.
I drink any tea and don't time how long I steep or whether the water is 80 or 100 degrees Celsius. I don't care, they all taste good and make me feel good.
Got baking grade matcha, citrus black tea, looseleaf Chinese black tea that I can't read, and looseleaf Chinese High Mountain oolong tea.
I want to bring and drink my own loose leaves tea at work. I'm considering getting something to make the tea and was wondering if using a press (as pictured) or bodum was a good idea. I've seen people do it but wouldn't it be over infused and bitter if you just push the leaves down instead of removing them? I've always poured my tea and coffee straight away after infusion but I don't want to bring a whole tea set to work.
Why not get one of these?
You put the tea in the ball, close it, let it steep and just remove the ball afterward.
Those are quite good to use.
I tend to use these kinds of infusers because it reminds me of brewing up a cauldron some Earth.
But is it OK as far as bagged black tea? Or does anyone have any suggestions for the best bagged black tea, preferably under 10-15 cents per bag.
I already have great sources of excellent loose-leaf greens and blacks, but I drink a lot of tea and sometimes just want to throw bags in the water, so it'd be cheaper and convenient to have bagged tea on hand.
>those balls are usually more than big enough to fit
Also green tea.
I know--that's what I meant by "fit"--several tsp of tea can move around easily. Well, that's the case with my tea balls. The point is not to get one too small. 1.5"-2" diameter is probably sufficient.
Anyone ever try using a french press for tea? Recently retired pic related from coffee because the stem was bent and upgraded to a stainless steel, but seems to be perfect for loose tea leaves since they can't pass through the shitty filter.
Normally I hate to have any additives in my tea. I want to actually taste the tea, the whole tea, and nothing but the tea.
But on occasion, I really like a good South Asian masala chai. You have to start with a good, strong black tea though.
>First thing in the morning, a big fat mug of bracing Yorkshire tea with milk, no sugar.
>After that, maybe one more Yorkshire tea, then some darjeeling or keemun until around noon
>Noon, start in on the green teas - sencha mostly, but also gunpowder and a either matcha latte or chai latte around 4.
>In the evening, sencha and then switch to herbal teas, chamomile or lemon-ginger mostly.
In the morning I have a pot of genmaicha, which is sencha with toasted rice. It is sweet and nutty and feels more hearty than other teas.
Then for afternoon tea I have an oolong (right now Reagan's monkey picked) which I steep 3 or 4 pots out of. I never adulterate my tea.
It doesn't have to be labelled has organic but it has to be organic in practice.
Basically anything that isn't organic is made by using "new modern industrial" techniques that are supposed to taste just like the old 5000 years old ancestral techniques. But they actually have no idea what they are doing and they're making everything wrong.
The worse case scenario is Crush, Tear, Curl. This kills the tea.
>Doubled walled glass cup
This guy knows what's up.
People who don't drink out of clear glass aren't fully appreciating the ambiance of tea. I drink mine like wine, allowing the light to pass through it.
>What's wrong with GMO or Pesticides?
Must I explain why?
>Patented seeds by Monsanto corporation
>fuck farmers over because of patents crossing over to neighboring fields
>controlling food supply
>engineered seeds to contain pesticides which your body absorbs
>spray crops with pesticides which your body absorbs
Just because the FDA approves of something doesn't mean it's safe.
The only other method is hydroponics (indoor gardening) that doesn't require GMOs or pesticides because the technology is so advanced to make plants grow much faster all year around. Which also means no pollution seeping into the plants like in traditional farming. Urban gardening is the future because it means you can build these massive facilities in cities which allows for super fast shipment and freshness of food.
You put the plunger halfway in, add tea on top of the plunger, add water. Then pull the plunger up to remove the tea.
Over extracting is actually really difficult with most loose leaf teas.
Tea is a fucking tree for a start. Not a little plant that can grow in a few inches of earth on without any earth.
Then the ground is really important and has real influence in the taste of tea, ground-less tea tree would taste bad.
And some tea tree are like hundred of years old. You're not going to plant new one, it's not going to taste the same.
Also. Tea field are fucking huge, like hundred of km2 huge, you need real huge building if you want to do that.
What's the point? To make tea you pick only the top leaves. You don't need more productivity as in more leaves. There is no point to have huge tree with thousands of leaves if you only pick like 10 leaves per tree and per day for only a few days and then you have to wait the new season. There is no such thing as a more productive tea. There is only tea fields and bigger tea fields.
And last… The price would go through the roof! That's a lot of new technology for like little to no increase of productivity.
That's the reason why da hong pao doesn't mean anything anymore.
Someone should webm this and post it in every OP tea thread.
That's supposed to be the best tea in the world but produced from very view tea trees. These trees have been cloned over and over and now every one is selling "da hong pao" but they're actually selling a cloned da hong pao.
A real da hond pao worth $35 436 per ounce.
Only every once in a while and only in cold, black tea. Honey is acceptable sometimes, but generally when I'm congested.
No. I enjoy some steamed soy in earl grey, but that's rare and a throwback to my coffee shop days.
>What kind of tea
Greens and herbals mostly. Ginger and jasmine are personal favorites.
I like to get a pot of tea when I go out for Chinese food. Order some dank ma po tofu and then drink the tea and then really have to go to the bathroom, do that, then finish with a few mai tais and go stumbling around the mall for a while.