This thread is for discussing teas, tisanes, and other herbal infusions.info: types of tea, where to get tea, how to brew teahttps://rentry.org/teageneralprevious thread: >>21089728
>>21107033i cant wait for year of the snake wrapper kino
>>21107033Where's the rat
>>21107151isn't the squiggle above the flowers a stylised rat with a tail and ears? maybe a chinese letter calligraphed to look like a rat
>>21107033Made my yearly tea order.Last year, I liked my long jing the most, so I mostly focused on greens.Pheonix 58-Dian Hong, I really liked it last year, so I bought 2 packs of 380g this time. I might gift one pack away. Otherwise, I brought some Alishan teas during my trip of Taiwan.The Alishan oolongs were really really good, I highly suggest them if you see them at a reasonable price. I got mine at about 10cents/gram directly from a plantation, Alishan black teas are pretty good, they're a lot softer taste than the Yunnan black teas that I've had, and the Alishan green tea I sampled wasn't to my taste, it had a very gentle taste and felt a little watered down.I got about 400 grams of oolong and 200 grams of black tea while there.I might have over-ordered a little bit, but since I order only once a year I think it's ok. I'll just gift some of the excess away.
>>21107198Otherwise, I was eying the wuyi oolong sampler last year, but it was sold out, so I missed it. This time I made sure to get it.I'd like to order more oolongs next year, but not really sure where to start. I hope the sampler helps.White tea was more of a buy at a whim, not particularily sure on what to expect, my experience with white teas is that I'm struggling to get the temprature and brewing time right, so they're constantly overbrewed or underbrewed.
>>21107198This is from dragon tea house, right?>>21107204If you like Alishan oolong, you could buy from teahome, the Taiwanese site that's been getting some hype on here for it's good value. They have Alishan, dong ding and other Taiwanese oolong. The downside is it's in Chinese.For leafy white tea like that Xiaguan, I would just use boiling water. I was eyeing that cake at some point too. If you don't like it, you could try aging it, white tea ages faster than pu-erh.
I'm going to pull the trigger on a sample-focused order on Awazon. I want to find a few diamonds in the rough to buy a lot of. I know the site isn't secure, anon's order once came with book lice on one of the cakes, and when finalizing the order the final screen is sometimes an error message although a confirmation email goes is received and it hasn't been a problem. I'll probably cancel my card after the shipment is confirmed in the interest of security. Anything else I should know order from Awazon?
>>21107518the payment is through paypal, it shouldn't be unsecure
>>21107521That's a good call out. The rest of the site however, including login/registration, is over HTTP rather than HTTPS. Don't reuse passwords in general, but especially don't reuse a password on Awazon.
>>21107033Thots on this style of clay? I am under no illusions that grainy made with a mold is high-end but I'm wondering if it's a legitimate style or something to sell the laowai.
Can I get a QRD on this longjing? I really want to dislike a local shop but it seems like they're buying in very decent stuff and being transparent about it. Matcha's been great, dianhong seems pretty good after a few cups, earl gray and chamomile are deliciously fragrant. No idea about comparative prices as I'm getting this stuff for free(wrong deliveries to my brother's coffee shop). Their cakes seem a little sketchier than the loose but I might just have to pay them back and order a few.https://www.hugotea.com/collections/green-tea/products/session-longjing-greenhttps://www.hugotea.com/collections/cakes-compressed-tea/products/not-from-concentrate-2023-white?variant=46958278574381
>>21107528Oh yeah for sure, it's just the payment that's secure
>>21107543Check the clay pot shape chart that's floating about
>>21107609Looks solid. I'm no expert on longjing, but the yellowish green color looks right for high quality longjing and the description is very detailed in terms of sourcing. Price doesn't seem outrageous for a coreish area longjingThe white tea is more vague, if it is ancient tree the price makes sense, otherwise it's quite pricey for a moonlight white.
>>21107659Oh wait, I just scrolled down and it's also very specific. Personally I have no idea how terroir and tree age affects white tea though, so can't say of it is worth it
>>21107649I'm not talking about the shape, I'm talking about the materials. It says Nixing clay made with sand, obviously made with a mold.
>>21107518Does the shipping cost also contain VAT on awazon?
>>21107672nixing clay is good, its comparable to zini yixing clay so it will mute flavours fairly hard so its more suited for aged teas, shu puerh and maybe roasted oolongs, a nice thing about nixing is that its much harder to get scammed with it since most fake teapots get sold as yixing clay insteadhttps://mudandleaves.com/blogs/teatime/nixing-clay?_pos=1&_sid=976e8efa4&_ss=r
>>21107033if my white tea doesn't look like I picked it up off the forest floor, I don't want it
>>21107198Looks like a nice order anon. Have you had that chun mee before?
>>21107334Yeah>>21107789Nope, but I hope I don't get scammed. I got it mostly because it was quite cheap per gram. Hoping it'll be my daily drink together with the black tea.
>>21107793Good luck with it, will be interested to know if it's decent
redpill me about oolongs being riddled with pesticidesI love oolongs and always give them a wash anyway but I am mildly concerned about what I've heard about them requiring way more pesticides due to growing conditions
I have no idea what I just bought, I just clicked randomly for things that seemed interesting.Is any of this good?
>>21107935Black gold is always goodthe Drunk on red is also pretty nice but its been awhile since I've had it
>>21107803You can get organic certified oolongs if you really care. I think even teahome has some, they mention their gaba is organic at least.
pesticides are good they make tea yummier. your health can take a back seat
what is /tea/'s postion on fortnum & mason?I don't drink tea often but when I do it's their royal blend which I bought in london 2 years ago
>>21108267Never heard of them but looking them up it reminds me of Harney & Sons. High-quality normie tea essentially, nothing that will surprise a tea autist but it's probably good for what it is. I like the design of the tins, I have an H&S tin that doesn't seal right since it's dented, wouldn't happen with the round lid like that.
Any thoughts on the clay pots over at taiwan tea crafts? I'm intrested in a clay pot but don't really want to get into the clay autism too much.My gut feeling is this is not famous clay or whatever so a decent pot should be affordable.https://www.taiwanteacrafts.com/shop/product-category/teaware/teaware-by-material/clayware/?v=7885444af42e
hey anons do you prefer young or aged raw puer?I see aged tends to be regarded as fancier and more desireable, but yesterday i had a 2011 gushu and a few steepings in I was knida wishing I was drinking any of my young raws instead. It's been like that almost every time I've tried an aged tea except for this one really fancy sample I got once that's out of stock now and I'll never get to drink again.
>>21108527For me it's aged, but there's certainly a lot of people who prefer young raw or drink it exclusively.Both can get insanely expensive if you want them to, it really depends who you ask whats desireable. I got the feeling valuing aged is more common in the older generation.
>>21108517Pretty much.>it is a good quality teapot that will be sure to render years of good service at a fraction of the cost of similar quality authentic Yixing ware. Much better than fake Yixing on Amazon, and probably just as good as the real thing if you don't have clay tism.
>>21108684Cheers anon. I'll mull over it a little more but that raises my confidence.
what are good caffeine-free teas?or lower caffeine teas?Is rooibos good?
>>21108894>Is rooibos goodyesalso worth trying are sideritis, lemon verbena and ivan chai
>>21108894Kukicha and Kenya purple tea have less caffeine, but not none.Mugicha has no caffeine since it's barley.Greek mountain tea is an interesting one.For decaffeinated tea, there are multiple ways it can be done, carbon dioxide is the only method that sounds good but I don't know how you would make sure that's the method used. https://www.teabloom.com/blog/5-popular-ways-your-tea-is-decaffeinated/Don't assume you can drink infinite amounts of tisane the way you can tea (which isn't a super idea either but the effects are very well known).
>>21108527I prefer aged raw, but aged ~20 years and not in dry storageimo a 2011 tea is more "semi-aged" than aged. I'd usually rather drink either young raw or old raw over semi-aged.
https://www.sciencedirect.com/science/article/abs/pii/S0269749198001870>brick tea has the most flouride>that's the kind they send to TibetWhere's my tinfoil hat?
>>21109036> In order to prevent development of fluorosis, the maximum consumption of fu-brick tea and black brick tea should be 1.7 litres and 4.8 litres/day respectively.nice, we are good.
>>211090591.7 liters isn't impossible, although I've never had fu-brick tea.
>>21108539>>21109018>aged, two for two>2011 is semi-agedI see, maybe I'm just not trying the good stuff then... the oldest thing I've had has been from 2009 which is not much older.any recs for a good one to try?
>>21109104Except for the "really expensive" ones, these are all aged raws I sampled and liked enough to buy a cake of. The really pricey ones are really good but the price of a full cake/100g is still hard to swallow. I'm glad I tried them though.Cheaper stuff that works great as a daily drinker for me. Not super complex or anything special, but good.https://kingteamall.com/products/2006-changtai-si-pu-yuan-tong-an-hang-65s-year-of-hk-tongan-tea-cake-400g-puerh-raw-tea-sheng-cha?_pos=1&_sid=f8b1e2acb&_ss=rhttps://kingteamall.com/products/2004-changtai-chen-hong-chang-yi-wu-yiwu-cake-400g-puerh-raw-tea-sheng-cha?_pos=1&_sid=6e15a8718&_ss=rKind of middle ground price/quality wisehttps://yunnansourcing.com/products/2004-millenial-old-tree-big-snow-mountain-mengku-raw-pu-erh-tea-cake?_pos=14&_sid=a9b2cd1d6&_ss=rBut the good stuff is pretty expensivehttps://essenceoftea.com/products/1990s-special-order-red-mark (one of my favorites)Or really expensivehttps://yeeonteaco.com/collections/new-release/products/2000-7532-menghai-tea-factory-25-years-of-traditional-experience-manufacturing-raw-pu-erh-tea-cakehttps://essenceoftea.com/products/70s-loose-leaf-puerh?variant=35144423407773
>>21109169hoooly those last 2 are really expensive. And here I thought I was mr bigshot buying gushu on FL lolI'll grab samples of the other ones though; the red mark one sounds especially interesting from the description, looking forward to that one the most.
Suggestions for a dark/roasted oolong?
>>21109192It gets even crazierhttps://yeeonteaco.com/collections/puerh/products/1970s-little-yellow-mark-cnnp-7542-raw-cluster-pu-erh-teaBut nice, I hope you enjoy them. Maybe someone else will come through with more suggestions.
>>21109226>>21109192 (Me) >26.99 total for shippingHurt my soul a bit, but I'll live. I've been spoiled by William's low free shipping minimum. I think I'll hold off on the YS one since I'm not looking to get anything else from there right now. I've also been curious about that KTM oolong an anon posted a couple threads back so I decided to go for that too. But really the red mark sample is the one I'm excited for. I decided to throw in an aged white last minute since I've been meaning to try that too, so if I was already paying the shipping I figured I might as well.And now, I wait. Thanks for the recs anon! I'll post about the red one once it gets here.>$280 for 8g sampleI had to click the weight dropdown a couple times to make sure it was loading correctly. That's actually insane.
>>21109169I remember reading somewhere you shouldn't trust the date on any loose leaf puer so I haven't tried anything like that but im curious
What is the most caffeinated of teas?I work nights in a place where we alternate between nothing going on and bursts of steady activity so I need to keeps buzz going
>>21108527I prefer young raw, but I like aged tooI feel like aged being more desirable is because of smaller supply, aging costs and a historical prevalence of blends made for aging. But for teas that aren't made as punchy rough factory blends, aged is just different, not better.
>>21109059they're probably talking about tibetan butter tea too, which is boiled for a long time to be incredibly strong
>>21109210teahome legend of tung tingif you want cheap yancha, the ones from KTM were decent
>>21109322I like yerba mate for keeping awake. but a strong sheng pu-erh will also do the trick, those can get strong as fuck
>>21109322Highest caff I ever had was High Grown Kenyan by Twinings. It is a strong CTC Assam style black tea.Problem with caffeine is tolerance build up. At some point you stop feeling it.
Finishing free sample of FarmerLeaf Jingmai Gushu Autumn 2023Very soft tea with almost no bitterness but some astringency if pushed. Flavor is balanced and understated, the active, complex mouthfeel and depth is the main focus. There is some huigan and cooling effect. I'm not one to rate qi, but I do feel relaxed and elated in a good way.Nice tea overall. Main downside is it's on the weaker side, needs to be pushed a little and won't give too many infusions. Price is not too bad for a gushu, 80$ for 2024 cake. Maybe I should compare it to TFLZ, that one stands out more flavor-wise, but maybe less mouthfeel
>>21109319>you shouldn't trust the date on any loose leaf puerIf it's a specific year rather than a decade, or if it's not from a reputable vendor like EOT I agree.I trust EOT enough to buy a sample based off of their description. And while I'm far from an expert on old tea, that EOT '70s puer tastes similar to the 3 or 4 other old puer I've had, so I believe the claim. I guess it's possible that all of those old puers have been bs, but they all taste distinct from anything else I've ever had. It's interesting how shou approximates that flavor profile.
>>21109448I'll add that much more important than>I believe the claimis that I think the tea tastes good irrespective of what year it really is or where it came from.I almost wish I lived in China/Taiwan so I could visit tea shops and try all sorts of crazy teas like these without having to shell out a good amount of money for a sample and shipping.
>>21109345They compared the brick to normal teas, and used chemical testing and two standardized methods of boiling the tea (repeated infusion and continuous infusion). Any increase in fluoride is from brick tea using older leaves. Fallen leaves were the highest because they had absorbed fluoride for their whole life cycle, brick tea was the clear winner among actual teas, but Chinese black tea came in second.(https://www.sciencedirect.com/science/article/pii/S0269749198001870)
>>21109820Also neither tea brewing method looks like it was designed to represent a drinkable cup of tea, in both methods they used 1g tea per 100ml water, which is too weak although continuous brewing might have eventually gotten strong enough since it went for up to 6 hours, but would probably have tasted terrible.They were just comparing relative levels of fluoride released into the water.
SHUANG XIONGI got this '05 cake from adventure in every cup
>>21110038It seems to be looking and smelling nice
why are cakes 357grams? Is this a conversion from a round number of a chinese weight system or does the 357 mean something like 520 does?
>>21110062357 on a motherfuckin cop
>>21110062357gram is the equivalent of 7 liang and 7 was considered a lucky / round number. And the weight of 7 cakes is equal to 5 of another Chinese unit of measurement, so that was nice and round too
pic rel is my go-to for green tea
>>21110109Neat. I'll buy that when I run out.
>>21107137cspuerh snake cake is already up if you want an early snake dose
Does the specific water temperature REALLY matter that much?>grab a teabag's worth, put into in-mug strainer>pour near-boiling water>wait a few minutes>remove strainerDone. For literally all teasI've tried the complicated methods before but there is literally almost no difference. Take back convenience, take back your life.
>>21110284I've had some really bitter teas because of way too hot temps, but I do agree you don't need much controlif it's a delicate tea I just wait 10mins after it boiled to cool down a bit
>>21110284Only for Japanese greens.Everything else is just boiling water and quick steeps. I'm not talking about tea bags tho, with those you can probably do anything, since that tea is bottom of the barel quality.
>>21110284nah not really. I usually find it easier to control the tea by amount of leaf than by temperature/steep times.Though I think it probably does matter when it comes to certain greens.
>>21110284for jap green temperature make can a difference even down to 5c, but for everything else i mostly agree. if you have an electric temp kettle it's not much effort to stick to guidelines though
Thinking of getting a shipment from Awazon. So far I have three picked out. 2021 Yunnan Old Tree Tea White, 2006 Awazon Bulang Mountain Arbour Raw, and 2018 Mijing Early Spring Raw. Has anybody tried these?Also, would it be better to wait a week to order? I'm hoping that they have some form of a lunar new year sale.
>>21110284>Does the specific water temperature REALLY matter that much?yes and no. I once tried to brew my green tea with boiling water and it just tasted like burnt bike tires. It doesn't need to be specific to the degree, but it should be a good amount below boiling. Similar thing for some oolongs. for all my other teas I don't care much.
>>21110302The white tea is alright for its cost.Haven't tried the bulang cake, but I've got another awazon branded cake and it's pretty good.
>>21110302I ordered some of those and would let you know but my shipment is currently sitting in Guangzhou
>>21110346it was just a little mistakea l-little mistakelittle mistake
>>21110284If you always boil tea, you lose any right to complain about the flavor of green, white or oolong teas.I can already imagine the copes about how it's a personal decision how to make tea, as if the solubility of bitter compounds can hear you.
>>21110786i steep my whites in boiling water and they're delicious thoagree on greens and most oolongs tho
>>21110939Some shou mei gets really bitter. I suppose with some of the lighter ones there's not a lot of flavor without boiling.YS recommends hotter water for oolong than black tea, and 95 celsius for raw sheng.Ultimately, some unorthodox decisions can work, but there's a difference between experimenting with temperatures and "fuck it, boil it, green tea sux btw".
>>21110284if you're brewing gongfu or anything like it (on the side of more leaf + shorter steeps) I feel like you can just use boiling water for everything*the caveat everyone else mentioned about greens applies but I don't drink those>>21110786I use boiling water whenever I brew oolongs and it's fine
>>21111051Even light oolongs? Rule of thumb is that the oxidation level determines the temperature.
>>21111051I only use boiling for the first steep and 195f for the rest with oolong, light or dark. Also no rinsing. Dumping the first steep is retarded. It tastes good. Rinses are for drinking moldy tea.
i have never tried aged white and I’m scared because most people who praise it seem like also like shou and describe common tasting notes for some (i’m pretty sure forest floor is actually the fishy taste and different people perceive it differently)>>21110284This will flat out ruin some ie: greens and yellows, and some whites. Maybe you like bitter tea.
>>21111064NTA but I always use boiling for every oolong (including light/greener oolongs like jinxuan, alishan, anxi tgy) and they're only ever bitter if I oversteep them. A couple times I used too high of a leaf to water ratio and that caused bitterness too.
whats a good tea to sip on at night?
>>21111363>i have never tried aged white and I’m scared because most people who praise it seem like also like shou and describe common tasting notesthe aged whites I've had tasted nothing like shou. white tea aging only takes a few years and IDK if there is much fermentation going on. it just oxidizes, gets darker and maybe develops some hong cha or aged sheng notes
>>21111619>>21111363I could see the confectionary sweetness and fruit notes being similar to shou. There's some overlap you don't find in other teas.
>>21112273the aged whites I've had reminded me more of dry stored raws or fu bricks
>>21110377
>>21108894I tried to reduce excessive tea drinking with hibiscus, lemon verbena and rooibos, not worth it for me. While they can taste nice, it's just no replacement caffeine addiction-wise. Also, if you are trying to combat side-effects of excessive tea drinking, it isn't necessarily only about the caffeine but other plant compounds/heavy metals/fluoride etc. that you'll probably find in herbal teas. So if you are just replacing one thing with a worse substitute (because no caffeine), it better be good. For me I just felt like I was tricking myself, so I rather just try my best taking break days.
>>21112558Is it really something to worry about?Like of all the addictions in the world, tea has got to be one of the most harmless right. Seems to have worked out just fine for the east asians for the past 8000-whatever years
>>21108894According to some tests on reddit, the caffeine level can vary significantly. I was especially surprised about the difference between random fukamushi sencha and kabusecha. Like the decaf article from the other anon, you could probably just rinse the leaves for significant caffeine reduction.
>>21112566>Like the decaf article from the other anon, you could probably just rinse the leaves for significant caffeine reduction.We have had this discussion several times already and iirc rinsing to get rid of caffeine is a myth.
>>21112563Depends on circumstances, and moderation is key. I don't have great appetite to begin with, and then if I drink 5+ cups of Japanese tea that binds minerals and blocks protein absorption and I'm a nervous wreck, and have other unexplained health issues, and I can't help but do it almost every day, then yeah then it's a problem. You can overdose with all kinds of safe things, and especially when tea is seen as such a health product you can supposedly consume unlimited amounts, the more the better. But depends on circumstances, a lot of tea could be helpful for losing weight for example, but that's the opposite of my problem.It's pretty simple to test really, just cut consumption by 80% and see if your problems go away, you can do that for a week, right? But your addiction doesn't want to find out.
>>21111363I once had some random raw puerh mini cake, it tasted like wet socks, interesting but a bit disgusting. Maybe there are better onesI love aged white, some silver needle and baimudan cakes felt like a old paper from my grandpa's 50 year old books, nice and comforting. An older shou mei with dark leaves was more like autumn leaves (clean dry ones, the wet leaves on the forest floor are probably your puerh). One is like tropical wood.
>>21112589this and also roasting reducing caffeine is a myth. one thing of note is that final flush leaves will have less caffeine
>>21112645>Maybe there are better onesIf it was the kind of mini tuo Fullchea gives out for free, then those are horrid and not representative of good sheng pu-erh
>>21112589>>21112647Yes but at the same time you'll be able to get more tasty steeps out of an aged roasted oolong or something for the same amount of caffiene, so its a good choice if you're trying to cut back a little bit and refresh your tolerance
>>21112645>random raw puerh mini cake, it tasted like wet socksThose go straight to the trash. No way they are getting anywhere near my mouth.
it's too late anyways, fin d a new hobbyh
>>21112755for what
>>21112566>>21112589Rinsing technically *does* reduce caffeine, but it reduces everything else too, so you would have to brew it longer to look and taste like tea and the caffeine would be there too.The water method described in the article isn't just rinsing the tea, they return the non-caffeine compounds to the leaves, allegedly. So it's essentially as if you're on your first steep flavor-wise but your 3rd or 4th as far as caffeine is concerned.
What's my opinion on flavored tea?
>>21113184
>>21113184It depends on if you're looking for an experience or simply a taste you enjoy, so basically >>21113317. Both sides have their merits, so long as the flavoring isn't done merely as a marketing ploy. The flavoring should enhance the tea, not become the tea. Good jasmine tea is great stuff
Guys. I'm a tourist in /tea/ threads. But coffee's surge in popularity in the Americas is due to the steamship and better transportation from south america, plus trains and whatever. Basically it was just cheaper than tea being imported from the other side of the planet. How is it tea hasn't become more commonplace in the US now that shipping anything from the other side of the planet is cheap and easy? Like hot tea being a standard like coffee?
>>21113500Our founding mythos is literally "reject tea, embrace coffee". Sure nobody's seething at the Bri'ish any more but coffee was firmly entrenched by then.Plus, it has more caffeine. I drink tea (obviously) but I start the day with a coffee.
>>21113184the flavor needs to be good
>>21113500ALL coffee tastes good to ok plain in a cup, you need zero knowledge to be into coffee and enjoy yourself. Automated coffee machines are entrenched and have gotten pretty good. Americans are lazy. And the inertia is great.My mom could not possibly get into quality teas today. If she tried she'd end up buying some floral pine nut weight loss meme matcha blend from one of the female owned BIPOC forward meme coops and get angry at the staff for existing, go home, and make a mess with a strainer. Meanwhile here we are, massive autists, ordering teas and teawares direct from small businesses in taiwan and random chinese wet markets, prying apart cakes, and gong fuing everything.She could easily get into quality coffee by walking down the road and buying a bag of locally roasted shit and a french press from some hipsters.Also, it stains your teeth faster than coffee but most people aren't aware of this.
>>21113184>>21113347>It depends on if you're looking for an experience or simply a taste you enjoy,Plenty of unflavored teas aren't experiences and are just basic tastes to enjoy. There is so much variety in tea that I never feel any need to drink anything with flavor added. Life is short and I'll only be able to drink a limited number of teas, why waste my time with stuff that wasn't good enough to sell with adding flavor to it? As for>The flavoring should enhance the tea, not become the teaEvery flavored tea I've ever had is completely dominated by the added flavor. It's not worth trying any more for me because I can't even imagine that a balanced flavor addition would make for a decent drink, and certainly not a better drink than a decent tea.Tea is so interesting to me because it's all just camellia sinensis leaves. It's fascinating that different growing/processing methods lead to such wildly different drinks. I never think of the range of flavor profiles between Japanese sencha and liubao and think "hm, nope, none of that sounds good today, give me some bergamot".But really, just drink whatever you like. I'm just a purist/snob I guess, but not because I think it makes me any better than anyone else, just because I like tea so much. I've been wanting to get into coffee for a while now but I never find the time because there's just so much good tea to drink.
>>21113622>you need zero knowledge to be into coffeeIdk, you need more equipment for coffeeFor a lot of tea you can just grandpa it with no equipment needed. For coffee you need brewing equipment and possibly a grinder
>>21113184traditional flavored teas like jasmine, osmanthus or earl gray are fine. other than those, it's 99% slop that's made to sound good, smell good but not taste good (the target demographic will just add 4 spoons of sugar and say it's yummy)
>>21107033>cheap white editionWhat's your favorite cheap white?What about your favorite flowery strong white, like yue guang bai or T-18 red jade/white jade?(I ask this in every other thread and still haven't gotten a relevant answer)
>>21113896can't say I have that much experience with whites so far, but the thread favorites seem to be:>2016 Lao Bai cha from KTM>Bada white from Chawangshop>Awazon white tea (opinions are split, but cheap as fuck)>2018 "Chen Nian Shou Mei" Aged White Tea Cake of Fuding from YunnanSourcing>""""Jingmai Ancient Tree""""" white tea from Fullchea (cheap, trading blows with Awazon)>Moon Waffles from white2tea
>>21113720>Every flavored tea I've ever had is completely dominated by the added flavor.This is the problem. It would be interesting if tea could have hints of complementary flavors from other than what you can grow out of that one plant, but to achieve that, you would probably need to use 1/20th of the normal amount.
