Poll of the Day > I'm obsessed with tea

(+) Yeah! (+)

Today's tea: 1 pint of my Chinese black tea blend, 1 pint of Ceylon, 1 pint of Yixing black tea. Forgot to catalogue the Yixing earlier. Also, figured it out, that it tastes better when you use less leaf than typical.

1 oz of looseleaf = 7 pints of tea

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https://www.amazon.com/Numi-Organic-Tea-16-Count-non-GMO/dp/B003ULL8NY
I had that yesterday. It wasn't good.
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Today's tea so far: 1 pint of chinese black tea blend with yesterday's leftovers. I accidentally forgot about it when I was brewing it while I was making breakfast and didn't set a timer, but it was still good, especially after watering it down a little. I don't know if this a thing, but I'ma try it; Making tea, perpetual stew style. Every time I brew tea, reuse half of the prior tea leaves.

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Still today, I perpetuated 2 more pints, 1 with Ceylon, 1 with Rwandan.

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I'm too greedy. Today's tea: 2 pints of that Chinese black tea blend. I really like it a lot. I'm surprised that I drink so much of it and not get bored. If I brew it light, the light/floral notes come out well, but it lacks body. I want more of that flavor, so I brew it quite stronger, and it ends up with the light/floral notes being subdued, and the tea is nothing but body and some bitterness.

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I'm arbitrary. Today's tea: 1 pint of that Chinese black tea blend. I really liked it, because it was medium bodied? I can't completely figure out why sometimes it brews really good, and sometimes it brews mediocre. It is a blend, so maybe the tea leaf is separating itself out in the tin?

Also, my package came in. Had 1 pint of generic black tea from the Charleston tea plantation, the only mainland US commercial tea plantation. It's good. Metaphorically, like a vanilla, but I hold vanilla in high esteem, so it would be plainer than vanilla. Nothing distinctively good or bad about it. Will be drinking this in rotation.

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Today's tea: 1 pint of that Chinese black tea blend. 1 pint of sencha (japanese green tea). I haven't had sencha in a long time. It was better than I remembered. It's got a grassy, rich vegetable flavor to it, which was really disconcerting the first time I tried it.

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Tea drinker reporting in.... again.

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Today's tea: 1 pint of 'merican homegrown tea, 1 pint of Yixing black tea. On second pint, the Charleston tea is pretty good. It is like an Assam tea, having a rich body, but less malty.

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Been drinking a fair amount of matcha green tea recently.

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https://upload.wikimedia.org/wikipedia/commons/0/01/Charlestonteasign.jpg

I'm pretty sure Hawaii has plantations and is closer than any of those.
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Revelation34 posted...

https://upload.wikimedia.org/wikipedia/commons/0/01/Charlestonteasign.jpg

I'm pretty sure Hawaii has plantations and is closer than any of those.

Yea, but I'm pretty sure they're referring to major tea plantations. Colombia has tea plantations though.

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Oh, forgot to post today's tea: 1 pint made from leftover yixing with nilgiri added. 1 pint of yerba mate at work. I didn't even use that much Nilgiri, so I was a little surprised that its distinct flavor came through well.

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Today's tea: 2 pints of Sencha, 1 pint of Ceylon. I'm kinda hankering for some more still, but then I'll be heading into unhealthy territory.

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Today's tea: 1 pint of Chinese black tea blend, 1.5 pints of Masala Chai.

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Today's tea: 2 pints of Chinese black tea blend. I might just be finishing it sooner than later. I think I'm like 1/3rd through the 1 pound I got.

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Today's tea: 1 pint of Chinese black tea blend, 1 pint of Sencha.

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Today's tea: 1 pint of 'merican black tea, 1 pint of Chinese black tea blend.

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Today's tea: 1 pint of Chinese black tea blend, 1 pint of Yorkshire gold. I stocked the break room with it because it sits unused in my tea cabinet. I didn't really like it because it's bagged tea and it brews quite bitter. I figured it out, that if you brew it for only 2 minutes, it doesn't get very bitter.

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Today's tea: 1 pint of chinese black tea blend, 1 pint of masala chai.

I don't know how to break it to you guys, but I really like tea. Are these daily posts asinine yet? It's been 89 days since the first post. Averaging 2 pints a day, that's 44.5 gallons of tea.

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never heard of ceylon, but yeah its fine

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blackhrt posted...

never heard of ceylon, but yeah its fine

https://www.infoplease.com/world/general-world-statistics/former-place-names-countries-and-cities

Blame the British, but really, apparently tea from Sri Lanka is still refered at Ceylon because of perceived recognition of quality with that historical name.

Yesterday's tea: 1 pint of Chinese black tea blend.

Today's tea: 2 pints of Chinese black tea blend. It was the same thing, but it was a different batch. Leftovers from my first order of it that I deliberately left at my parents so I could make some there. I don't know exactly why, but it does taste better/different.

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I found myself shopping online for tea again, and I stopped myself, because I'm trying to listen to reason, and not buy more tea when I have literally 4 lbs of tea in my cabinet.

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eating4fun posted...

I found myself shopping online for tea again, and I stopped myself, because I'm trying to listen to reason, and not buy more tea when I have literally 4 lbs of tea in my cabinet.

You should only be buying it if it's something you've never had before at that point.
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Today's tea: For work, 1 pint of Rwandan black tea. At work, 1 pint of Yorkshire Gold. At home, 1 pint of Dahongpao oolong.

Harney is having a sale, looks like I'll be buying tea that I'm interested in trying.

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I'm more surprised you're still at work. What is it you do?

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Today's tea: 1 pint of rebrewed Dahongpao oolong, 1 pint of masala chai.

Keeping it vague here, no guessing, but I'm a federal employee, deemed essential. Workplace has a grudge brewing, because a good portion of the workforce is allowed to remain at home while being paid (no teleworking in this field), and the others have to go to work as usual, and can't even stay home without pay and remained employed, despite no difference in work duties. No hazard pay. Overshadows that there's some fortune to at least still have a paying job.

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Today's tea: 1 pint of Ceylon for work, 1 pint of Chinese black tea blend at home.

I've noticed the taste of tea kinda changes from cooling down. Maybe when it's cooler, it tastes different because I can get an actual mouthful of tea instead of tiny sips. Ceylon tastes notably better when it's cooled a bit. Apparently, most iced teas are based off of Ceylon's taste. Maybe I'll try making ice tea with it when the weather is hotter. Sometimes, the hot tea at work makes me break a sweat.

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https://www.youtube.com/watch?v=HzKTzUBwgyg

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Today's tea: 1 pint Assam black tea, 1 pint thai black tea. I measured by weight for the Assam, and it's great. Turns out, i've been brewing this by using too much leaf because the leaf is very broken and denser in volume. I noticed flavors that I didn't before because the maltyness is too strong when brewed strong. I measured out the thai tea too because it's so light in volume, I hadn't been using enough. It was better, but not significantly so. It's darjeeling-like.

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Today's tea so far: 1 pint of rebrewed thai tea. Weaker, but it's unique flavors are still prominent.

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I bought more tea online. It was inevitable. At least it's still cheaper than alcohol. Anyways, there was a sale, 20% off. I got too giddy, and forgot to apply the coupon. RIP few dollars, and I don't want to go through the trouble to fix it.

I got:

A black tea from Tanzania, described as Ceylon like.

A tippy black tea from Yunnan. Yunnan is where tea culture is thought to originate from. A tippy tea being, having buds/tips, which are more flavorful, so much so, that they are typically separated from harvests so they can be sold at a premium, a few/several times more expensive than the tea would be otherwise.

A Keemun black tea. Qimen is a region in China, and it's a very distinct tea. Once again, thanking the british for butchering names.

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Last tea of the day: .5 pints of twice rebrewed thai tea. Tastes like a weak green tea at this point. 1.5 pints of Masala chai with dinner. Made it rich, so good.

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Today's tea: 1 pint of Chinese black tea blend, 1 additional cup rebrewed, and 1 cup Darjeeling black tea. The rebrewed Chinese blend tastes a lot different. I'm guessing because it's a blend, some of the tea rebrews more than others. It tastes really odd.

I haven't had a Darjeeling in a while. The remains of the sampler kit is full of exotic Darjeelings that are expensive so much that I wouldn't really buy, so it feels like a waste to brew it. I didn't find them that amazing. I've already used up all the stuff I really liked. There's 1st and 2nd flush Darjeelings, referring to different tea harvest seasons specific for Darjeelings which greatly affect their flavor. 1st flush is very floral, 2nd flush is richer with a unique aroma/flavor called muscatel, named after a certain wine grape. I like the 2nd flush Darjeelings more.

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Today's tea: 1 pint of Rwandan black tea for work, 1 cup of yorkshire gold black tea at work, 1 pint of chinese black tea blend at home.

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I actually tried jasmine tea for the first time today. Man, I've been missing out.

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I want to try Yorkshire gold.
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Today's tea: 1 pint of Ceylon black tea for work, 2 pints of Nilgiri black tea.

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Today's tea: 2 pints of Chinese black tea blend.

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Today's tea: 1 pint of Assam black tea for work, 1 cup of yorkshire gold at work with cream/sugar, 1 pint of unidentifiable chinese black tea from the chinese variety sampler pack. I think it's a keemun tea. It's got an almost smoky aroma like a keemun, but with a less interesting body. Minimal bitterness/astringency. The tea leaf was rolled up, and big once brewed. Still good. Would drink again.

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Today's tea: 1 pint of Niligiri black tea for work. Had a hearty soup for dinner, no room for tea for now.

March totals in pints:

5 Ceylon
2 Yixing
5 Rwanda
21 Chinese black tea blend
6 Masala Chai
4 Nilgiri
2 Assam
4 Sencha
2 dahongpao oolong
3 Charleston black tea
3 Chrysanthemum
3 Yorkshire gold
2 Thai
4 etc

66 Pints, averaging 2.1 pints a day. 8.25 gallons of tea.

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Tonight's tea: 1 pint of Nilgiri rebrewed with a little fresh leaf added. So, I actually like it more than the fresh brew. I think it's cause its distinct pine-y taste and astringency isn't overpowering its body.

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What is Thai tea exactly?
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Oh, it was this. It doesn't really say much about it. I'm sure this tea isn't exemplary of tea from thailand. It's listed as a black tea, but apparently it's more like a white tea, given the silver leafs? It's very floral/light. Butter is a weird descriptor, but it really works and it's interesting. I think it tastes far better if you don't brew it at boiling temp, which would be typical for green or white tea. But apparently, white tea is kind of like green tea, but this doesn't taste that similar to green tea. I. Don't. Know. How to classify this tea.

https://www.harney.com/products/thai-silk-tea

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Yesterday's tea: 1 pint of Chinese black tea blend

Today's tea: 1 pint of Charleston black tea, 1 pint of Chamomile.

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Tea shipment came in today.

Today's tea so far: 1 pint of Yunnan black tea. Tastes familiar, because the chinese black tea blend I drink all the time has some of it in it. It is good, but maybe my expectations were too high because I expected something a bit more special. It's got a rich body which is all you need to win me over, and mild levels of malt and astringency. It's got some other characters, but also mild.

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Today's tea part 2: 1 pint of a black tea from Tanzania. I measured out the standard 4 g for a pint, but there was a lot of leaf? I was a bit anxious that I brewed it with too much leaf because I see a lot of leaf in the brew cup, and the aroma wasn't enticing. It's got a weird, almost smoky, but earthy aroma. Tastes just fine though. Medium bodied, mild astringency. It's definitely got some unique characters to it that I don't know how to describe. It is similar to the Rwandan black tea only because it's got something going on that makes it very distinct. Will drink again.

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Breakfast is not breakfast without quality Earl Grey .
Afternoon without it sucks .

Ceylon tea is my favorite .
Careful with green tea can be bad for people with high stress , so I avoid it , lol

Tea is life . ^_^

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eating4fun posted...

Today's tea: 1 pint of Assam black tea for work, 1 cup of yorkshire gold at work with cream/sugar, 1 pint of unidentifiable chinese black tea from the chinese variety sampler pack. I think it's a keemun tea. It's got an almost smoky aroma like a keemun, but with a less interesting body. Minimal bitterness/astringency. The tea leaf was rolled up, and big once brewed. Still good. Would drink again.

You seem to drink a lot of Assam tea , how does it taste like ? I know it's hard to describe a taste , but I would understand a difference between earthy tea and light tea , aromatic tea or bitter tea and so on .

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Assam tea is has a rich body, and malty. I pretty much describe any tea where maltiness is the predominant flavor as assam-like. It can have a heavy mouthfeel, otherwise known as astringency. If you brew it too hard, it can be harshly bitter, which can easily happen with tea bags. Most generic black tea is typically based off of Assam. I don't typically add milk and/or sugar because I prefer the flavors of straight, unadulterated black tea, but milk/sugar makes unpleasant black tea, pleasant.

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