What started with a french press and some teas i bought in a local asian store as become something i truly enjoy.

The more teas i buy and taste the more i see that there is so many ways a taste, a frangrance even a emotion while drinking can change.

And my first order of tea cakes and samplers as come today

So im enjoying the after work with my first white tea

Sticky rice herb pu’er

It has been so hot for so long here that I haven’t had tea in months. Today the need for tea won. 🍵 dark and dank af.

Tried scrubbing it, even scraping it with an abrasive sponge but I can't get rid of it.

Tea experts, I need your help! I have enjoyed drinking decaf green tea for years, but have since moved over to white tea (I have recently stumbled upon one white tea variety that is, or says it is, actually decaf).

Tooth staining has always been a real issue. I was once told by the hygienist that I could use baking soda and a hard brush, but eventually she had me get an electric toothbrush. It worked for a while to keep the stains mostly at bay, but then less so. I have now started adding in enamel protection/whitening toothpaste and also the prerequisite 30-minute wait before brushing. I've always guzzled my tea quickly with a straw and rinse with water, but now I've dropped the two mugs to 8-ounce mugs and I space the tea days out to every other or third day.

I've heard adding whole milk to the tea helps with stains somewhat but that it potentially dilutes the health value. To get around that, I actually wondered if perhaps rinsing with/drinking that milk before drinking milk-free tea instead would accomplish the same thing.

I'm thinking like crazy, and this is my best detective work, lol. Any thoughts are most welcome.

Add 2-3 measured teaspoons of matcha powder and 3 tablespoons of room temp water in a protein shaker cup and shake really well to "bloom" the matcha powder.

Then add 2 cups of milk to the shaker cup along with 3 measured teaspoons of real maple syrup and a pinch of salt and shake it again until foamy.

My shaker cup comes with a metal mixing ball that mixes the blooming step and everything else really well and creates a decent foam.

Pour over ice and serve.

It's so good and quick!

Spiraling Vortex 2017
Nannuo Mountain Ancient-Tree Ripe Pu’er

Deep, dark, woody and Tea Chi that spiral and penetrates into your body.

This time it was more matured.

This is tea is from Teavivre. Award Winning Premium Jasmine Dragon Pearls Green Tea is the name.

Very long name but is one of my favorites to drink❤️

What are you steeping today?

Thank for sharing this morning tea time with me🤍

Just brewed myself some fresh loose leaf roobios tea in my new tetsubin teapot. I was gifted two beautiful cups with real dried flowers in them! They really allow the color of the tea to come out and I love how they are visually!

Idk where to find the best specialty Japanese teas.

W2T has got me by the wallet and I have no regrets. Shotgun shack shou is still the best motor oil this side of Yunnan.

Since a received new Kyusu from Japan yesterday…I had to have a first brew in it.
Since I bought this pack of Sencha at the Jugetsudo Shop in St Germain neighborhood, I made the call to open it.

6 brews in total…a really nice tea, balanced full of flavors and with a strong Umami until the 4th brew

I recently started working from home and I'm finding it really hard to begin each workday. I think having a ritual might help signal to my brain that it's time to transition into work mode, and tea seems like a great practice for this. I'm a pretty novice tea drinker myself. I've been drinking tea my whole life, mostly loose-leaf plain black and green teas, but I wouldn't say I actually know tea. I want to get more into it while also creating a calming morning habit for myself before opening my laptop, haha.

Mostly, I'm curious if anyone else has their own wfh tea ritual, and if so, what tea(s) are you drinking and how?

I used a Chaozhou Gongfu style inspired brewing technique to brew this 20 year old Jianou Shuixian.

It has a really mineral rich flavor that is Yancha 岩茶 adjacent. This similarity in taste stems from the 岩骨花香 (petrichor taste) which is a distinct property of (real) Yancha and is sometimes wrongly associated with puer tea as well.

Aged puer can in some rare cases have some similarities in taste with Yancha, but it is the petrichor taste that sets the two apart.

Just opened a sample and saw some white pieces and wanted to check it was not mold? First loose leaf white tea.

A lot of the instructions I've seen online for making ginger tea involve boiling the water in a pot with ginger in it - has anyone had success making it with just an electric kettle and a mug with an infuser? It seems like a lot less hassle/cleaning.

I love mint tea, and I also enjoy various herbal teas.

I appreciate chamomile tea for its lightness. Linden tea creates a lovely composition in the cup. Stevia adds a pleasant sweetness.

It might be strange, but I really like green tea with milk; I find it very refined. My family thinks I'm odd, since they mostly drink black tea or other beverages.

I've fallen out of love with black tea, perhaps because I was forced to drink it.

❁ Do you drink tea with sugar? If not, what do you substitute?

I’m hoping nothing because man it’s awesome. Switches up the plain water taste plus I get a little relaxation (although not as much I’m sure since it’s slowly “cold brewing”?). I peaked inside and saw a few leaves escaped but I’m sure it’s okay to down those?

I didn’t feel like asking AI or google so thanks.

Actually Kim-bap sounds more like Geem-bap. Not the g sound from gym, g sound from geeks.

anyway, Wuyi Rock Tea(=Yancha=Rock tea) is known to pair great with Kim-baps among Korean tea-lovers. But as I wanna clear my red oolong leftovers in the package, I chose this one. You know, red oolong also has quite deep taste so it was nice. I don't like too much poetic when describing the taste but it tastes like an author walking somewhere in autumn..

Date: 2026.07.17

Name: Bagua Mountain Red Oolong

Type: oolong

Year of harvest: 2024

Tea farm: Bagua Mountain, Nantou, Taiwan

Tea brand: Eum teahouse (Korea)

Where I bought this: Eum teahouse internet store (eum.tw)

Water type: tap water of Seoul

Tea pot: Hartmann

Temperature: 100 C -> 85 C

Tea ware I used: Glass gaiwan and glass teacup from Chinese tea ware brand Beidashi (北大史, Beidashi Glass, 북대사)

Where I bought this Tea ware: online store in Korea which officially imports from that brand.

Tea: 5g’s of Jingmai Mountain Wild Arbor red tea (from Yunnan Sourcing)

Notes: very smooth, chocolatey, and ever so slightly roasted. Classic red tea. 9/10 for the price

I was happily surprised when I bought this tea. For the price, it’s a great, everyday drinker that is perfect if you don’t know what to make.

I know there are a plethora of so-called travel gaiwan sets, but they don't seem optimal for my use case. I'm primarily a bikepacker, so I need something I can throw in a pannier and not worry about. The travel sets I see tend to be porcelain and fit in a case that's a bit too bulky. I need something that can fit nicely in a 20L pannier alongside other camp kitchen stuff, off the bike clothes, and other odds and ends. Thanks!

Hello all,

I was gifted this beautifully packaged tea by a recent house guest from China. I am south asian myself and very accustomed to the tea rituals for our region. I'm looking for advice on what this tea is and how best to prepare it, I couldn't find much in Google. Help would be very appreciated as I don't want to accidentally misuse what I was told was a very special tea.

Hey there tea lovers… i’m trying to hack the prana chai recipe. I’ve got the ingredients just need the quantities

Are the matchas from Nakamura tokishi worth it and habe good quality?