It’s been 99 cents since before I was born, and I distinctly remember someone from AriZona saying that, like the Costco hotdog, they wouldn’t change the price. What gives?

The tea is nice and strong and rich

I need to preface this by saying that I've only just started getting into tea a while ago so I'm no professional. This may be a pointless test but I found it fun.

I recently got a new basket to steep my tea in that was double the size of my first one and I found the tea tasted better with more room to expand. That made me wonder about what it would taste like with unlimited space. Obviously I could just have the tea loose in the pot but I don't want it to be oversteeped so that wouldn't work for me. That made me think of our french press (I’ve heard people used those for tea). My idea was to brew the tea in the french press so the tea has all the space needed to flow freely, and then pour the tea into my teapot once it’s finished steeping. I tried it and I found the tea tasted softer. Not weaker, just softer and maybe less astringent.

That leads me to my controlled experiment. Same amount of water and tea, same water temperature, same steeping time. One cup made in the french press (then poured directly into the cup instead of the pot for the sake of the experiment), one in my regular basket and teapot. I tasted them side by side and found it had the same result. The french press tea was softer (and in my opinion nicer).

I used a Swedish tea blend from a tea house called Sibyllans that I like. It’s their black christmas tea (yes it is very early but it's SO good), flavoured with cinnamon, cardamom, ginger, oranges, and vanilla.

The reason I'm posting this is because I guess I want confirmation that there’s science or something behind it and that it's not in my head hahah. Also, I find little experiments like this very fun and would love to hear about yours if you have any.

What’s your daily driver mug?

Had a exciting session the other day. I really like Oolong lately

100 ml · 5 g · 90-95°C

5 steeps done · 20 s, 20 s, 25 s, 30 s, 40 s 😄

I’m just getting started exploring Japanese, Chinese and Taiwanese teas. I’ve found that I like Sencha the most (I’ve yet to try Gyokuro).

It’s quite overwhelming picking what and where to order. So far I’ve ordered from Tea & Whisk and Senbird Tea, and have been satisfied. I’ve been peeking at Ippodo and Tezumi, and I know people talking about Yunomi.life.

So where do you go for good Japanese green teas that doesn’t break the bank?

I’m curious about what makes it taste this way
Is it type of tea used the condensed milk or the Way the tea is pulled?
I’d love to hear from Malaysians or anyone familiar with teh tarik culture

Hello! I want to try out W2T for the first time and in addition to their specialization I was also thinking of grabbing some blacks. I'm looking for something traditionally processed and robust. So, toasty smokiness from the charcoal drying, rye bread, dried plums, raw cocoa - something in the vicinity of these notes. Thanks in advance!

2 taste tests. Previous was 70 degc, current is 80 degc and gives different taste.

Opening the can and smelling it gave a fresh and milky aroma.

Todays prep:

Usucha

2g-ish (spilt some on the scale)

80 deg c

60ml

When water mixed with the matcha, it smelled so good. Fresh grassyness is subdued by nutty and milky aroma

The temperature definitely brought out more bitterness and some. First usucha had no bitterness. I could taste it on the second test at 80degc.

The nuttiness and umami is more pronounced compared to the first which was very subtle.

The astringency and creaminess is still there. The finish is the same, citrusy and crisp.

For the colour, the photos are from my phone, raw and no filters. From my own pov, it's light green.

How did you find YK's Matsukaze? Similar to mine or it tasted different?

i’ve never had green tea before and i’m looking for a recommendation.

Am I missing something? The only difference I can see is that the yellow one doesn't have the compost symbol on the back. Otherwise I think they taste the same.

Namaste everyone,
I’ve been working with tea and learning from tea-growing communities for the past few years. I’m now working towards opening a small tea room where I hope to share handmade teas and create a simple space for people to connect with tea, nature, and its traditions.
Before beginning this journey, I would love to organise a small, meaningful tea ceremony as a way of expressing gratitude to the tea plant, all vegetation, nature, and the people who nurture it.
I’m hoping to connect with someone who practises traditional tea ceremonies or has a genuine understanding of ancient tea customs and rituals. I would be grateful for their guidance and, if possible, their participation in this small beginning.
I’m still learning, and I don’t want to assume what the right ceremony should be. I would love to learn from people who have experience with these traditions and understand how to approach them respectfully.
If you know someone, have any suggestions, or would simply like to share your thoughts, I’d genuinely appreciate it.
This is a small initiative, and any guidance or support would mean a lot.
Thank you for reading. 🙏🌱

I have purchased an old teapot which was made from 1970s. Used it to brew dancong tea

Drinking my favorite white tea—white peony.
I’m new here don’t know how to use Reddit correctly. Is this the right way to post?

By the way my name is Ricky nice to meet you 😊🍵

I got the loose-leaf cardamom tea from Ahmad Tea, but I also bought green cardamom pods for when I want to flavor my tea with the real deal! Naturally, I got rose water and pomegranate molasses for extra tea flavorings(I'm crazy like that, muahaha)! On another note, cardamom pairs well with sweet vermicelli noodles milk pudding, and sweet soaked rice flakes!

Normally I add 10% Keemun to smooth out my Assam. I needed some Keemun and I came across this during Prime Days for a great price so I figured 250g wouldn't kill me if I didn't like it.

Surprised to find a tea of this quality on Amazon. Instead of how Keemun kind of reinforces the malty roundness of the Assam, this one really smoothes it and adds a subtle wine-y sweet finish. I suppose this tea is just Yunnan black, which I don't hate but don't like enough to keep it. It's actually really good and I would order again.

Where do you usually get your tea and teaware? I get them mostly from Qiu Xiang Tea.

i have this teapot, that i have no information about. I was only able to find out throught google search that it is so called shark skin teapot. But the examples were much less interresting. The downside of the pot has no writing or stamps. May be someone knows more information.