+ TEA. THAT'S IT: TEA. THE END. +
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@Seul That's a great investment! Does it work with pu'er?
I just cold-infuse my green tea for about 15-20 minutes. By then the tea has a rather sweet flavour, since the bittern does not really get released much at low temperatures. I love Fukamushi for cold brews, because the deep steamed tea releases its flavours quite generously.
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@pechelman I also love the return you get when investing in higher quality tea. You can really get a lot of tea out of higher grade leaves, since you can brew the same leaves many times over and taste all the different nuances.
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One of my teapots is this smallish pot. It has a ”stubborn” shape, not very elegant but the white color is intense, thick and beautiful. I suppose it is chinese. Somebody has had it mended with silver. The method is gintsugi and for me the cheaper silver suits its modest shape better than more posh gold of kintsugi. Of course for chinese green tea only. -
My daily matcha. Modest massproduction chawan.
I wonder from where Haraki-san has taken the hue for his green colors, for ex. IHTL-1501-OLVI. I could suggest matcha but I dont know whether he is a matcha-man.
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Tea Pigs UK Chai on a gloomy fall day (ie the best kind of fall day)
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@68degreesorless can never go wrong with an earl gray!
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FIRE CHAI LATTE and Coffee Talk https://chorusworldwide.com/coffee-talk-episode-2-hibiscus-butterfly/
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Chinese tea tuo. Nothing fancy, quite basic mildly smoky sheng.
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Supermarket-grade Matcha mixed with oat milk like a savage to fight the consequences of yet another episode of insomnia ...
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Our local specialty: East Frisian Tea.
