TeaForum.org

I get a kick out of this 1988 Tetley promo -- American Anglophiles are uneasy around Teasmades, but a musical mug with cartoon mascots would have been pure poison to the image of British elegance, especially in 1988. :lol: https://www.youtube.com/watch?v=tLykjrqvS5I https://www.youtube.com/watch?v=...

For example, someone who praises a tea that he only gets as a sample will not be taken very seriously by me. How much is a tea liked if it cannot inspire a purchase of a modest amount, such as 50 grams? What should we think of the opinion of someone buying dozens of puerh cakes regulary (& already ...

Took me a little longer than it should have here, but another useful thing is that while it is good to aerate until lukewarm and then reheat, not to let the tea sit heated, as there is usually enough fine tea-dust that has made its way through the filter that the tea will over-brew.

One way is to use Chinese black tea. This approach was started in the 1980s by companies like ChinaMist when China re-opened to U.S. tea-trading: https://www.chinamist.com/

Another approach, if it doesn't seem like they sell a lot of tea, is that they might be using instant tea.

Surprise cover of "Tea for Two".

I've given up on Yuenyeung -- either too advanced for me, or I just don't like instant coffee. :lol: Gave this another go -- It's still not quite right, but I think I'm getting closer. :D Maybe using the wrong instant coffee? I think maybe I was using an instant coffee that was too nice. :lol: Swit...

https://thewayofteainla.blogspot.com/

Nice blog from an LA local who has been practicing chanoyu for over 30 years.

I am enjoying this one very much. Can taste the honey notes for a little sweetness in the morning. One note: The bag says steep for just a very short period. I tried steeping it for a very short time and it really did not take on much color, nor did it have much flavor. I am putting the leaves in a...

Some "Royal Red Robe" from Mark T. Wendell. Dahongpao is sort of the English Breakfast of Chinese tea, in that it can be almost anything nowadays, but this is nice oolong that has been stored dry. A little flat but with those new aromatic notes that tend to show up when an oolong is stored dry but b...

The answer depends on asking the meta-question first, "Why am I doing this?" If the answer is related to chasing a Taiwanese tea-art aesthetic, then a person will want tea in that style. If it's related to memories of Hong Kong dimsum, then a person will want tea in that style. If it's related to up...

I’m not adverse to a sweetener like agave or honey, but I wonder if this would impact my ability to appreciate the tea. I realize I missed an important point! Tea is very versatile -- it can be processed for drinking on its own, but can also be processed to be used as a condiment. What I mean here ...

1. In terms of how I plan to drink my tea: I like to drink coffee blank. I don’t like too much sugar and I don’t do dairy. I’m not adverse to a sweetener like agave or honey, but I wonder if this would impact my ability to appreciate the tea. 2. While the individual cup steeping method seems to be ...

Looking for some tips. But some background as to what my situation is: - heavy coffee drinker, but not thinking that much caffeine is good for me and I want to cut back How do you drink your coffee? Cream and sugar? Plain? Light or dark roast? If you drink coffee with cream, a good place to start m...

It seems like the diet was largely a failure, as the fat in the milk simply migrated over to the biscuits. :lol: In the past, a person might have had strong tea with whole milk and sugar, and a light biscuit like a Rich Tea, while now the more popular choice is weak tea with semi-skimmed milk and no...

Some Yorkshire Red today. With CTC tea sometimes you are forced to follow the leader -- I don't like their internet advertising, but it's been successful enough that you aren't likely to get stuck with stale tea if you happen to buy it. When fresh, a fine choice for whole milk and sugar. (I'd put it...