EDIT
Man everyone saying I'm gonna die or get botulism....... it issss what it isssss there are worse things in the water !! Also please link me to a case of botulism caused by making sun tea i'd love to read that

The bottles from Just Ice Tea are perfect for making sun tea. Growing up we used to make one big glass pitcher but I like doing individual teas. Left to right is Tadin green tea mango, Simply Nature hibiscus berry, Pukka elderberry and echinacea, and HEB brand white tea with berry (? Dont have the box and the tag doesnt say so surprise tea !)

Long time shou puer drinker here, first time thermos brewing...where has this been all my life!?!?!

Using my new shiny, cheerful Zojirushi thermos, I preheated the thermos with hot water while I rinsed the 4.5 gms of shou puer from 2009. After the thermos was preheated, I poured out the water, put in the rinsed tea, and filled it to the top (about 20 ounces).

I had my first cup about 3 hours later, and continued to drink it through the afternoon.

If you've done woodworking, you know the magic that the finest grade of sandpaper can bring to a piece of wood. It can go from "That's a nice piece" to "Wow, that piece really has depth and feels so good to the touch." Thermos brewing is like that. It turned a good cup of puer into something smoother, with depth, complexity, and harmony. I've made it three days in a row now. I may never never stop making it!

The tea is nice and strong and rich

Not Pakistani but I have wonderful Pakistani friends that share recipes with me. I LOVE MASALA CHAI!!!

I prepared 4 grams of this Dancong oolong and it was a joy. It has a deep floral, orchid like fragrance and flavor that I had never experienced before. Theres also a peach like lingering note. I’m not fan of floral teas in general but this one impressed me. It has been a new experience to me and this is what I love the most about tea, you keep discovering new flavors, it also happened when I first tried Sheng Pu Er after years of just drinking Shou. Or the first time I prepared an umami gyokuro.

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!

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.

I love it. It heated up my water in seconds 😭

I genuinely love tea, but not as much as I think because I have to have a few spoonfuls of sugar in it to enjoy the flavor? I am from the south and used to my sweet tea having SUGAR. But for a morning cup of tea, I enjoy an earl gray or a yummy flavored green tea. I don’t like it without sugar though? Is my pallet too bland? Am I not spending money on quality tea to enjoy the flavor without sugar? Picture of my current favorite tea. Absolutely delicious!

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

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 curious what kind of tea date would be great for a special person in a romantic place? Do you have any suggestion? Because I'm planning to invite someone special to have tea date with me.

I got this from Japantown in San Francisco in 2022. I think it is sold out now. Anyone have a comparable recommendation? Specifically liquid hojicha packet from concentrate? Know somewhere I can get more of these?

Hi! I’d like to buy red tea for my boyfriend’s birthday. Some recommendations of brands or websites? I live in the European Union.

Thanks!

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

I drink a lot of coffee and I’m trying to introduce tea into my life more. Do you have any recommendations of best bagged teas? Best brew methods? Best milk to put in it? I’m usually a coffee with oat milk kind of gal, is oat milk good in a simple black tea?

I've been a long-time gongfu enjoyer, but since my schedule is changing up soon, I don't have the time anymore to really hang out and brew tea that way everyday. I mostly drink oolongs and ripe pu-ehr, and I was thinking that I should start trying to make the best iced oolongs that I possibly can with all of the teas that I have. I've got a lot of dan congs and taiwanese oolongs, in particular. Anyone have recommendations? Do a rinse first? Steep in hot water or cold infuse? Is there an ideal temperature/time ratio for cold infusions?

Can someone help me out with identifying if this is a real yixing zisha clay teapot and what the it says on the front? Thanks.

Hi, tea lovers! I often order from Teavivre and recently received their Taiwan GABA oolong. I am a bit disappointed to be honest. Before this I purchased a Thailand GABA oolong from a local tea shop (Path of Tea), it was absolutely amazing, clear sweet cinnamon notes in first and second steeps brewed at 195F. The Taiwan Oolong in comparison is much less flavorful, tastes like minerals, very watery at the same brewing temp. Tried different temps and steep times as well with little success. Is it the terroir or is it the tea quality, can anyone explain please?

I like using a French press for some of my teas—it’s just easier. However, the one I have now smells funky even after a good cleaning. I’m assuming it’s because some of the parts are plastic (I thought I’d ordered one that was plastic free).

Anyway, looking for one that is easy to clean and doesn’t pick up or hold odors.

TIA fellow tea nerds!