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Since self-isolation, I've forced myself to take time out each day for tea. I started posting this to a FB group a friend started to connect over food/drink during isolation. Thought I'd also share here.
I'll start with the last week and will try to update every weekday.
I'll start with the last week and will try to update every weekday.
(As an initial aside, this has done a lot for my mental health, and posting each day has helped keep me to it, focusing a little time each day on something I purely enjoy instead of stressing over whether I'm doing enough.)
Daily tea time (from Monday).
Shincha using a cha chong.
Shincha is a type of Japanese green tea. This is from Ippodo Kyoto ( http://www.ippodo-tea.co.jp/en/shop/kyoto.html).
Shincha using a cha chong.
Shincha is a type of Japanese green tea. This is from Ippodo Kyoto ( http://www.ippodo-tea.co.jp/en/shop/kyoto.html).
Daily tea time (from Tuesday).
Darjeeling, with a few samosas.
Darjeeling is a black tea (technically it's less oxidized but functionally it's black), and quality really makes a difference. This I got from Spice & Tea Exhange ( https://www.spiceandtea.com/ - they deliver).
Darjeeling, with a few samosas.
Darjeeling is a black tea (technically it's less oxidized but functionally it's black), and quality really makes a difference. This I got from Spice & Tea Exhange ( https://www.spiceandtea.com/ - they deliver).
Daily tea time (from Wednesday).
Tea: Earl Grey, Hot
Tea is earl grey crème, which is earl grey with vanilla and lavender added, also from Spice & Tea Exchange ( https://www.spiceandtea.com/ ).
Tea: Earl Grey, Hot
Tea is earl grey crème, which is earl grey with vanilla and lavender added, also from Spice & Tea Exchange ( https://www.spiceandtea.com/ ).
Daily tea time (from Thursday).
Essence of Seville.
This is a much older black tea I got from a shop in Seville, Herbolarios Esencias de Sevilla ( https://www.improuse.com/ES/Seville/241114149938797/Herbolario-Esencias-de-Sevilla). This is a black tea with caramel, jasmine, and some other flavors, sold as "Embrujo de Sevilla".
Essence of Seville.
This is a much older black tea I got from a shop in Seville, Herbolarios Esencias de Sevilla ( https://www.improuse.com/ES/Seville/241114149938797/Herbolario-Esencias-de-Sevilla). This is a black tea with caramel, jasmine, and some other flavors, sold as "Embrujo de Sevilla".
Daily tea time (from Friday).
"Please sit. Why don't you enjoy a cup of calming jasmine tea?" - Iroh
Tea is lychee jasmine, from Ching Ching Cha, the best Chinese teahouse in Georgetown (...it's named after its owner) ( http://www.chingchingcha.com/ ).
"Please sit. Why don't you enjoy a cup of calming jasmine tea?" - Iroh
Tea is lychee jasmine, from Ching Ching Cha, the best Chinese teahouse in Georgetown (...it's named after its owner) ( http://www.chingchingcha.com/ ).
Daily tea time.
Spring green.
Sencha, a type of Japanese green tea, with castera, a type of cake originating in Nagasaki with European roots. Our cherry tree is on the tail end of its peak bloom so I took a few remaining flowers from there.
Spring green.
Sencha, a type of Japanese green tea, with castera, a type of cake originating in Nagasaki with European roots. Our cherry tree is on the tail end of its peak bloom so I took a few remaining flowers from there.
Daily tea time.
Red calm.
Tea is 3/4 rooibos and 1/4 hibiscus, with honey and almond milk. I usually make this late at night when I need to relax, and today was... very stressful, and I didn't have a break in the afternoon. So it seemed to warrant something more calming.
Red calm.
Tea is 3/4 rooibos and 1/4 hibiscus, with honey and almond milk. I usually make this late at night when I need to relax, and today was... very stressful, and I didn't have a break in the afternoon. So it seemed to warrant something more calming.
Daily tea time.
Blueberry black tea for two.
Not much to this one. Just black tea with blueberry, and some more of the green tea castera from a few days ago.
Blueberry black tea for two.
Not much to this one. Just black tea with blueberry, and some more of the green tea castera from a few days ago.
Daily tea time.
Old gunpowder.
This is gunpowder green tea, so-called since the dried leaves curl up to look like gunpowder. It has a long history and though Chinese in origin you'll find it from Morocco to Japan -- this I bought at an Arab grocery store.
Old gunpowder.
This is gunpowder green tea, so-called since the dried leaves curl up to look like gunpowder. It has a long history and though Chinese in origin you'll find it from Morocco to Japan -- this I bought at an Arab grocery store.
Daily tea time.
Hazelnut cookie time.
This is black tea with hazelnut flavor and it's too bad I can't convey the sweet smell or taste through the photo, since it's a great dessert tea and tastes just like it sounds.
Hazelnut cookie time.
This is black tea with hazelnut flavor and it's too bad I can't convey the sweet smell or taste through the photo, since it's a great dessert tea and tastes just like it sounds.
Daily tea time.
"Te amor turco"
This is another tea I got in Seville (from Herbolarios Esencias de Sevilla). Literally called "Turkish love", this is a black tea with dried fruit and cinnamon. Very good; unfortunately I'm running out.
"Te amor turco"
This is another tea I got in Seville (from Herbolarios Esencias de Sevilla). Literally called "Turkish love", this is a black tea with dried fruit and cinnamon. Very good; unfortunately I'm running out.
Daily tea time.
Found masala chai.
I literally found some unlabeled black tea in the back of my cabinet. It smells like orange pekoe (black tea common for masala chai), so I ground some cardamom, star anise, and a pinch of ginger with it. Added some milk and sugar as usual.
Found masala chai.
I literally found some unlabeled black tea in the back of my cabinet. It smells like orange pekoe (black tea common for masala chai), so I ground some cardamom, star anise, and a pinch of ginger with it. Added some milk and sugar as usual.
Daily tea time.
Changing colors.
This is a fun one. An herbal tea with lemongrass, raspberry, and roses, this comes out as a teal color (right) but changes to a lavender (left) with a few drops of lemon or lime. (Sold by http://spiceandtea.com as "blue raspberry crush".)
Changing colors.
This is a fun one. An herbal tea with lemongrass, raspberry, and roses, this comes out as a teal color (right) but changes to a lavender (left) with a few drops of lemon or lime. (Sold by http://spiceandtea.com as "blue raspberry crush".)
Daily tea time.
Hojicha.
Hojicha is roasted green tea, and one of my absolute favorites. It's common in Japan but hard to find elsewhere. The flavor is between black and green, and goes well any time of day. This in particular I got in Ise, and is from http://safetyrefarm88.co.jp .
Hojicha.
Hojicha is roasted green tea, and one of my absolute favorites. It's common in Japan but hard to find elsewhere. The flavor is between black and green, and goes well any time of day. This in particular I got in Ise, and is from http://safetyrefarm88.co.jp .
Daily tea time.
"You got any good sarsparilla?"
Sarsparilla's a root with a sort of vanilla and licorice flavor (used in soft drinks and medicine for centuries). Roots are tricky as tea. Boiled this a while and added some honey and ginger, and the taste is still pretty light.
"You got any good sarsparilla?"
Sarsparilla's a root with a sort of vanilla and licorice flavor (used in soft drinks and medicine for centuries). Roots are tricky as tea. Boiled this a while and added some honey and ginger, and the taste is still pretty light.
Daily tea time.
My chai.
This is a special masala chai recipe to me. Years ago I spent months working on this, adjusting to get a blend of flavors that balanced just right. It's a lot of ingredients (more than what's shown here) but it's my favorite thing to serve.
My chai.
This is a special masala chai recipe to me. Years ago I spent months working on this, adjusting to get a blend of flavors that balanced just right. It's a lot of ingredients (more than what's shown here) but it's my favorite thing to serve.
Daily tea time.
Moroccan mint.
This is one of my favorites. Use a handful of mint, green tea (gunpowder green), and optionally a few drops of rose water. The pour is important since it aerates and cools the tea. Goes well with anything sweet.
Moroccan mint.
This is one of my favorites. Use a handful of mint, green tea (gunpowder green), and optionally a few drops of rose water. The pour is important since it aerates and cools the tea. Goes well with anything sweet.
Daily tea time.
Moloka'i Coffee Cherry
The fruit part of coffee (not the beans) has a fruit-like flavor and can be used as a low caffeine herbal tea, often just found in places that grow coffee where the cherry is a byproduct. This I got in Hawai'i, from http://teasofhawaii.com
Moloka'i Coffee Cherry
The fruit part of coffee (not the beans) has a fruit-like flavor and can be used as a low caffeine herbal tea, often just found in places that grow coffee where the cherry is a byproduct. This I got in Hawai'i, from http://teasofhawaii.com
Daily tea time.
Moroccan mint, dry version.
Earlier I showed traditional Moroccan mint. But when you don't have fresh mint, dried mint (spearmint or verbena) is a good replacement. This is Moroccan mint but with dried leaves (sold by http://spiceandtea.com as "Marrakesh mint")
Moroccan mint, dry version.
Earlier I showed traditional Moroccan mint. But when you don't have fresh mint, dried mint (spearmint or verbena) is a good replacement. This is Moroccan mint but with dried leaves (sold by http://spiceandtea.com as "Marrakesh mint")
Daily tea time.
Chicory. Not all weeds are undesirable.
Chicory, or roasted dandelion root, has a remarkably similar texture to coffee -- it's a good caffeine-free substitute and can be added to coffee itself to change the flavor (Vietnamese coffee often does this).
Chicory. Not all weeds are undesirable.
Chicory, or roasted dandelion root, has a remarkably similar texture to coffee -- it's a good caffeine-free substitute and can be added to coffee itself to change the flavor (Vietnamese coffee often does this).
Daily tea time.
The best tea of the Fire Nation.
Hojicha (roasted green tea) is one of my favorites. This is literally "Fire Nation Tea" (火国の茶), though I bought it in Ise (from http://okageyokocho.co.jp/tenpo/bancha/ ). Added a bit of cinnamon and decided to have it with something sweet.
The best tea of the Fire Nation.
Hojicha (roasted green tea) is one of my favorites. This is literally "Fire Nation Tea" (火国の茶), though I bought it in Ise (from http://okageyokocho.co.jp/tenpo/bancha/ ). Added a bit of cinnamon and decided to have it with something sweet.
Daily tea time.
So corny.
This is a bit different from my usual: corn tea. This time I made it iced by brewing overnight, with some sugar. Taste is odd for tea but quite refreshing. Had it with some Indian snacks.
So corny.
This is a bit different from my usual: corn tea. This time I made it iced by brewing overnight, with some sugar. Taste is odd for tea but quite refreshing. Had it with some Indian snacks.
Daily tea time.
Genmaicha
Green tea with toasted brown rice, this is great at any time of the day and goes with nearly anything sweet or savory (went with "sweet" in this case - that's some mochi ice cream with it).
Genmaicha
Green tea with toasted brown rice, this is great at any time of the day and goes with nearly anything sweet or savory (went with "sweet" in this case - that's some mochi ice cream with it).
Daily tea time.
Iribancha
Iribancha, or kyobancha (taking its name from Kyoto), is a very unique type of roasted green tea. It has a distinct smoky flavor, like lapsang souchong but more mellow. It's not for everyone, but worth trying once to see if it suits your palate.
Iribancha
Iribancha, or kyobancha (taking its name from Kyoto), is a very unique type of roasted green tea. It has a distinct smoky flavor, like lapsang souchong but more mellow. It's not for everyone, but worth trying once to see if it suits your palate.
Nightly tea time.
Rooibos. First of Ramadan.
Because Ramadan has started, I need to modify my schedule and be mindful of what I have. Because I can only drink tea after sunset, I'm going with rooibos, one of my mainstays for herbal and non-caffeinated tea. #RamadanMubarak
Rooibos. First of Ramadan.
Because Ramadan has started, I need to modify my schedule and be mindful of what I have. Because I can only drink tea after sunset, I'm going with rooibos, one of my mainstays for herbal and non-caffeinated tea. #RamadanMubarak
Nightly tea time.
Ceylon tea with ifthar.
Since I was missing black tea, I had some Ceylon tea with my ifthar (meal to break fast) today. Ceylon has an inherent sweetness and is one of the black teas I prefer without milk/cream, the natural flavor is good without embellishment.
Ceylon tea with ifthar.
Since I was missing black tea, I had some Ceylon tea with my ifthar (meal to break fast) today. Ceylon has an inherent sweetness and is one of the black teas I prefer without milk/cream, the natural flavor is good without embellishment.
Nightly tea time.
Peach oolong.
Oolong has a "lighter" taste than green tea and quality makes a huge difference. In fact I rarely have it at home and prefer to have it at a teahouse (like http://chingchingcha.com or http://soricha.com ). (This is a peach oolong from Adagio.)
Peach oolong.
Oolong has a "lighter" taste than green tea and quality makes a huge difference. In fact I rarely have it at home and prefer to have it at a teahouse (like http://chingchingcha.com or http://soricha.com ). (This is a peach oolong from Adagio.)
Nightly tea time.
Evening chamomile.
Chamomile is a popular herbal tea to unwind before bed. The taste is off-putting to some, so I usually prefer to add a bit of honey and ginger; others sometimes add a bit of lemon.
Evening chamomile.
Chamomile is a popular herbal tea to unwind before bed. The taste is off-putting to some, so I usually prefer to add a bit of honey and ginger; others sometimes add a bit of lemon.
Nightly tea time.
Improvised chai.
If I'm at a friend's/family's place, I'll sometimes improvise with what I can find in their spice cabinet and turn even the plainest black tea into a decent masala chai. This is just Red Label with a couple extras, and some rasmalai.
Improvised chai.
If I'm at a friend's/family's place, I'll sometimes improvise with what I can find in their spice cabinet and turn even the plainest black tea into a decent masala chai. This is just Red Label with a couple extras, and some rasmalai.
Nightly tea time.
Hibiscus.
Hibiscus is great if you really love flowery herbal teas. The flavor is a bit strong (even cloying) so I usually only add it to other teas like rooibos, but tonight I'm having it on its own. It's also lovely when iced.
Hibiscus.
Hibiscus is great if you really love flowery herbal teas. The flavor is a bit strong (even cloying) so I usually only add it to other teas like rooibos, but tonight I'm having it on its own. It's also lovely when iced.
Nightly tea time
Chai shake
This was an experiment. I had extra masala chai from earlier and froze it. I then blended the frozen chai, ice cream (vanilla with chocolate pieces), and almond milk. It turned out quite good! Ice cream does a lot, but the masala chai flavor is clear
Chai shake
This was an experiment. I had extra masala chai from earlier and froze it. I then blended the frozen chai, ice cream (vanilla with chocolate pieces), and almond milk. It turned out quite good! Ice cream does a lot, but the masala chai flavor is clear
Nightly tea time
Burdock root
Burdock has an earthy but very smooth flavor, and is one of my favorite roots - as tea or in food itself. Like many root teas, you have to boil it for a while (15-20min) to get the flavor. It also goes well with anything savory.
Burdock root
Burdock has an earthy but very smooth flavor, and is one of my favorite roots - as tea or in food itself. Like many root teas, you have to boil it for a while (15-20min) to get the flavor. It also goes well with anything savory.
Nightly tea time
Just mint
Mint tea is incredibly simple. Spearmint, peppermint, and verbena all have different flavors but go with most anything. No caffeine also and it's good any time of day.
Just mint
Mint tea is incredibly simple. Spearmint, peppermint, and verbena all have different flavors but go with most anything. No caffeine also and it's good any time of day.
Nightly tea time
Mint and green rooibos
Yesterday I had just mint tea and commented that it goes with just about everything. That includes other teas. There are a lot of black, green, and herbal teas that do well infused with mint; this is a 50/50 mix of mint and green rooibos.
Mint and green rooibos
Yesterday I had just mint tea and commented that it goes with just about everything. That includes other teas. There are a lot of black, green, and herbal teas that do well infused with mint; this is a 50/50 mix of mint and green rooibos.
Nightly tea time
Shai 'adeni
We ordered from a Yemeni place tonight, so I made shai 'adeni, a Yemeni style of spiced milk tea. Like masala chai there are many ways to make it. I used black tea and condensed milk with cardamom, cloves, and a little nutmeg and cinnamon.
Shai 'adeni
We ordered from a Yemeni place tonight, so I made shai 'adeni, a Yemeni style of spiced milk tea. Like masala chai there are many ways to make it. I used black tea and condensed milk with cardamom, cloves, and a little nutmeg and cinnamon.
Nightly tea time
Lemon ginger and citrus
Pretty tired today so I'm going with something very simple. Lemon ginger with a little honey, and golden kiwi.
Lemon ginger and citrus
Pretty tired today so I'm going with something very simple. Lemon ginger with a little honey, and golden kiwi.
Nightly tea time
Experiment: chasing chocolate
Occasionally I stumble upon something by accident. Last week when I mixed mint and green rooibos, the flavor had a slight chocolate flavor. Tonight, I'm trying to get closer to that by using mint, red rooibos, and chicory.
Experiment: chasing chocolate
Occasionally I stumble upon something by accident. Last week when I mixed mint and green rooibos, the flavor had a slight chocolate flavor. Tonight, I'm trying to get closer to that by using mint, red rooibos, and chicory.
Nightly tea time
Quick masala chai
I don't use premade masala chai blends, but sometimes folks're in a rush. A few tips for something passable: get a blend that smells good (many ones overdo cloves; Twinings is ok), heat the milk separately, and remove the teabag after 5min.
Quick masala chai
I don't use premade masala chai blends, but sometimes folks're in a rush. A few tips for something passable: get a blend that smells good (many ones overdo cloves; Twinings is ok), heat the milk separately, and remove the teabag after 5min.
Nightly tea time
Burdock and other roots
Brewing a mix of burdock and chicory, with a pinch of ginger. The burdock is still the strongest but the other two roots give a bit of a mellow/malty tone.
Burdock and other roots
Brewing a mix of burdock and chicory, with a pinch of ginger. The burdock is still the strongest but the other two roots give a bit of a mellow/malty tone.
Nightly tea time
Matcha, traditional
Matcha has a slightly bitter and sweet taste that takes some getting used to, but is a lovely flavor. (Matcha powder used in lattes is usually very sweetened by comparison.) I'm having this with some red bean dorayaki.
Matcha, traditional
Matcha has a slightly bitter and sweet taste that takes some getting used to, but is a lovely flavor. (Matcha powder used in lattes is usually very sweetened by comparison.) I'm having this with some red bean dorayaki.
Nightly tea time
Floral mix
Herbal teas this time: a mix of chamomile, hibiscus, and rose hips, plus some clover honey since flowers on their own tend to be rather tart.
Floral mix
Herbal teas this time: a mix of chamomile, hibiscus, and rose hips, plus some clover honey since flowers on their own tend to be rather tart.
Nightly tea time
Evening jasmine
Tonight is the holiest night of the year. I am having a bit of jasmine tea for the night.
Evening jasmine
Tonight is the holiest night of the year. I am having a bit of jasmine tea for the night.
Nightly tea time
Kashmiri chai, first attempt
Kashmiri chai is very unique, one of the rare uses of green tea in masala chai, and when made properly, it turns a rosy pink color. Some methods take hours to prepare. This was my first attempt -- good, but could be much better.
Kashmiri chai, first attempt
Kashmiri chai is very unique, one of the rare uses of green tea in masala chai, and when made properly, it turns a rosy pink color. Some methods take hours to prepare. This was my first attempt -- good, but could be much better.
Nightly tea time
Sweet pu-erh
This is a blend of pu-erh with cinnamon, mint, and a few other spices. It's a lovely sweet-and-earthy mix of flavors. (At http://spiceandtea.com as cinna-mint pu-erh.)
Sweet pu-erh
This is a blend of pu-erh with cinnamon, mint, and a few other spices. It's a lovely sweet-and-earthy mix of flavors. (At http://spiceandtea.com as cinna-mint pu-erh.)
Nightly tea time
A little dessert
This is black chocolate tea. It may be a little late for black tea but this is quite nice to have after dinner.
Also, since Eid-ul-Fitr is this weekend, by next Monday I'll be back to drinking tea during the day. Early Eid Mubarak.
A little dessert
This is black chocolate tea. It may be a little late for black tea but this is quite nice to have after dinner.
Also, since Eid-ul-Fitr is this weekend, by next Monday I'll be back to drinking tea during the day. Early Eid Mubarak.
Daily tea time
Teh tarik
This is a popular Malaysian style of tea that is quite fun to make. The "tarik" part means "pulled", and the frothiness is from the act of repeated pours while pulling the containers apart (plus condensed milk). First time making this but not the last.
Teh tarik
This is a popular Malaysian style of tea that is quite fun to make. The "tarik" part means "pulled", and the frothiness is from the act of repeated pours while pulling the containers apart (plus condensed milk). First time making this but not the last.
Daily tea time
Mint chocolate
Another test in "mint goes with everything". I'm brewing mint with black chocolate tea here. It weakens the tea a bit but the flavor is still as good as it sounds.
Mint chocolate
Another test in "mint goes with everything". I'm brewing mint with black chocolate tea here. It weakens the tea a bit but the flavor is still as good as it sounds.
Daily tea time
Yerba mate
A lot of tradition and nostalgia here. While in Argentina, we'd drink this communally while talking, playing cards, etc. It's high in caffeine and goes through many infusions. The cup and straw are as important as the leaves, and there's no equivalent.
Yerba mate
A lot of tradition and nostalgia here. While in Argentina, we'd drink this communally while talking, playing cards, etc. It's high in caffeine and goes through many infusions. The cup and straw are as important as the leaves, and there's no equivalent.
Daily tea time
Matcha, with milk
Now that I can have tea during the day, I made traditional matcha at full strength, and added some steamed milk. Having it with a green tea ice cream pastry since the flavor goes best with itself.
Matcha, with milk
Now that I can have tea during the day, I made traditional matcha at full strength, and added some steamed milk. Having it with a green tea ice cream pastry since the flavor goes best with itself.
Daily tea time
Pulled Kashmiri chai
Not sure if this is traditional, but I tried making more Kashmiri chai, adding some ground pecans and pistachios this time, and pulling the tea as with teh tarik.
Pulled Kashmiri chai
Not sure if this is traditional, but I tried making more Kashmiri chai, adding some ground pecans and pistachios this time, and pulling the tea as with teh tarik.
Daily tea time
Teh tarik using powder
Making teh tarik (which has now become one of my favorites), but since typically this is made with powder and I have leaves, I ground them into powder first -- which actually improved the taste.
Teh tarik using powder
Making teh tarik (which has now become one of my favorites), but since typically this is made with powder and I have leaves, I ground them into powder first -- which actually improved the taste.
Daily tea time
Mate y menta
Couldn't sleep last night. Struggling to focus now. I'm having yerba mate again, this time mixed with dried mint. It's high in caffeine and while I normally don't like substituting caffeine for sleep, occasionally here we are.
Mate y menta
Couldn't sleep last night. Struggling to focus now. I'm having yerba mate again, this time mixed with dried mint. It's high in caffeine and while I normally don't like substituting caffeine for sleep, occasionally here we are.
Daily tea time
Powdered chocolate
I enjoy trying different methods for the same tea to see how it tastes. After grinding leaves to powder for teh tarik, I tried the same for my black chocolate tea from earlier. It brews fast and the taste is stronger. Hm, I may do this more.
Powdered chocolate
I enjoy trying different methods for the same tea to see how it tastes. After grinding leaves to powder for teh tarik, I tried the same for my black chocolate tea from earlier. It brews fast and the taste is stronger. Hm, I may do this more.
Daily tea time
Candy and chai
I really like fennel candy (it's like a minty breath freshener) and was curious if it'd go well in tea. Brewed Kashmiri chai leaves with fennel candy and cardamom. It's... not bad... but I think in the future I'll enjoy them separately.
Candy and chai
I really like fennel candy (it's like a minty breath freshener) and was curious if it'd go well in tea. Brewed Kashmiri chai leaves with fennel candy and cardamom. It's... not bad... but I think in the future I'll enjoy them separately.
Daily/nightly tea time
Berry calm
It has been... a week. I took two herbal teas that often help calm me (blue raspberry with lemongrass and rooibos). This is one of the most unusual colors to come out of it, but it is rather relaxing.
Berry calm
It has been... a week. I took two herbal teas that often help calm me (blue raspberry with lemongrass and rooibos). This is one of the most unusual colors to come out of it, but it is rather relaxing.
Daily tea time
Iced hojicha and cinnamon
As we get to summer, I'm doing iced tea all this week. This is back to hojicha, which is great at almost any temperature. Iced and with cinnamon this is incredibly refreshing.
Iced hojicha and cinnamon
As we get to summer, I'm doing iced tea all this week. This is back to hojicha, which is great at almost any temperature. Iced and with cinnamon this is incredibly refreshing.
Daily tea time
Iced blue raspberry
Continuing with iced tea this week, this is a mix of blue raspberry, peaberry, and lemongrass, chilled and using frozen blueberries instead of ice. Refreshing and flavorful without being too sweet.
Iced blue raspberry
Continuing with iced tea this week, this is a mix of blue raspberry, peaberry, and lemongrass, chilled and using frozen blueberries instead of ice. Refreshing and flavorful without being too sweet.
Daily tea time
Iced Moroccan mint
Tea changes significantly when iced. The base flavor of Moroccan mint (gunpowder green and fresh mint) is great iced, but I'll need to figure out how to increase the strength without also raising the bitterness. Will keep working at this one.
Iced Moroccan mint
Tea changes significantly when iced. The base flavor of Moroccan mint (gunpowder green and fresh mint) is great iced, but I'll need to figure out how to increase the strength without also raising the bitterness. Will keep working at this one.
Daily tea time
Iced burdock and chicory
Feeling a bit uneasy today. I'm making an iced root tea, using burdock, chicory, a little ginger, and honey to sweeten (brewed hot, then chilled). Soothing without tasting too medicinal.
Iced burdock and chicory
Feeling a bit uneasy today. I'm making an iced root tea, using burdock, chicory, a little ginger, and honey to sweeten (brewed hot, then chilled). Soothing without tasting too medicinal.
Daily tea time
Iced black chocolate tea
Iced black tea always needs more sugar than you first think. I'm using black tea with mint and a little vanilla, and sugar, to get a more classic sweet tea. (I brew hot and cool down; cold brew is possible but takes much longer.)
Iced black chocolate tea
Iced black tea always needs more sugar than you first think. I'm using black tea with mint and a little vanilla, and sugar, to get a more classic sweet tea. (I brew hot and cool down; cold brew is possible but takes much longer.)
Daily tea time
Classic darjeeling
Going back to a mainstay, darjeeling, using condensed milk instead of regular for a little different texture. (Also, quality makes a bigger difference for darjeeling than most other black teas. It's worth avoiding mediocre sources.)
Classic darjeeling
Going back to a mainstay, darjeeling, using condensed milk instead of regular for a little different texture. (Also, quality makes a bigger difference for darjeeling than most other black teas. It's worth avoiding mediocre sources.)
Daily tea time
Felt like having a milkshake
Using the last of my iced tea and some ice cream to make a milkshake. It's quite good! But vanilla ice cream tends to work better in these situations.
Felt like having a milkshake
Using the last of my iced tea and some ice cream to make a milkshake. It's quite good! But vanilla ice cream tends to work better in these situations.
Daily tea time
Nuts and jolts
Bought this at a small store in Oahu and it turned out to be some of the best black tea I have. Combines Ceylon with cacao and hazelnut. (They deliver this and other blends from http://hitea-shop.com .)
Nuts and jolts
Bought this at a small store in Oahu and it turned out to be some of the best black tea I have. Combines Ceylon with cacao and hazelnut. (They deliver this and other blends from http://hitea-shop.com .)
Daily tea time
Tea like coffee
I also drink coffee regularly, and wondered what tea(s) I could brew similarly. I tried 10g chicory (ground dandelion root) and 10g cascara (coffee cherry), brewed twice, as a pour over. Interesting mix of flavors. Will try to refine this more.
Tea like coffee
I also drink coffee regularly, and wondered what tea(s) I could brew similarly. I tried 10g chicory (ground dandelion root) and 10g cascara (coffee cherry), brewed twice, as a pour over. Interesting mix of flavors. Will try to refine this more.
Daily tea time
Rooibos and rose
Experimenting with rose water. This is delicate since one drop too many is the difference between sweetness and soap flavor. Using a little bit to enhance rooibos and honey.
Rooibos and rose
Experimenting with rose water. This is delicate since one drop too many is the difference between sweetness and soap flavor. Using a little bit to enhance rooibos and honey.
Daily tea time
Moroccan mint with rose water
Cautiously adding a bit of rose water to Moroccan mint. As I said earlier, just a little too much can turn something from sweet to soap. Aroma is lovely but it's still a challenge to get everything working together to taste right.
Moroccan mint with rose water
Cautiously adding a bit of rose water to Moroccan mint. As I said earlier, just a little too much can turn something from sweet to soap. Aroma is lovely but it's still a challenge to get everything working together to taste right.
Daily tea time
London fog
Occasionally I try remaking a tea I don't typically like, since tastes (and skill) change. London Fog is really Earl Grey with extra steamed (sometimes frothed) milk and some vanilla. I am not much for latte-like flavor, but this is still quite good.
London fog
Occasionally I try remaking a tea I don't typically like, since tastes (and skill) change. London Fog is really Earl Grey with extra steamed (sometimes frothed) milk and some vanilla. I am not much for latte-like flavor, but this is still quite good.
Daily tea time
Rooibos latte
Good a time as any to experiment and figure out what all goes well witj steamed/foamed milk. This is rooibos topped with foamed almond milk with some apple cinnamon sugar sprinkled on top. I count this as a success.
Rooibos latte
Good a time as any to experiment and figure out what all goes well witj steamed/foamed milk. This is rooibos topped with foamed almond milk with some apple cinnamon sugar sprinkled on top. I count this as a success.
Daily tea time
Foamed milk chocolate
Going all in on dessert teas, this is black chocolate tea topped with foamed almond milk and some cinnamon and cocoa powder on top. A pinch of salt in the milk helps it to foam better also, it would seem.
Foamed milk chocolate
Going all in on dessert teas, this is black chocolate tea topped with foamed almond milk and some cinnamon and cocoa powder on top. A pinch of salt in the milk helps it to foam better also, it would seem.
Daily tea time
Matcha latte
A green tea latte. This was mostly for my spouse since she loves this but I don't typically go for lattes, and prefer straight matcha. But, I wanted to try and make this as good as possible by hand.
Matcha latte
A green tea latte. This was mostly for my spouse since she loves this but I don't typically go for lattes, and prefer straight matcha. But, I wanted to try and make this as good as possible by hand.
Daily tea time
Oolong using a cha chong
Oolong tea, this time using a cha chong to drink it (normally I'd use this for green tea instead). This will go through several infusions, and oolong tea often tastes the best by the 6th or 7th such infusion.
Oolong using a cha chong
Oolong tea, this time using a cha chong to drink it (normally I'd use this for green tea instead). This will go through several infusions, and oolong tea often tastes the best by the 6th or 7th such infusion.
Daily tea time
Tibetan black tea
This is just a test run before making a more common type of Tibetan tea tomorrow. This is black tea brewed slowly with a pinch of salt. There are a few more steps to make what I'll be attempting next.
Tibetan black tea
This is just a test run before making a more common type of Tibetan tea tomorrow. This is black tea brewed slowly with a pinch of salt. There are a few more steps to make what I'll be attempting next.
Daily tea time
Tibetan butter tea
Traditionally, Tibetan tea uses black tea brewed at a high altitude with yak milk and butter. It's impossible to recreate it elsewise, but there are ways to approximate it. It's a very unique and acquired taste.
Tibetan butter tea
Traditionally, Tibetan tea uses black tea brewed at a high altitude with yak milk and butter. It's impossible to recreate it elsewise, but there are ways to approximate it. It's a very unique and acquired taste.
Daily tea time
Jasmine and lemongrass
Made a blend of jasmine and lemongrass to balance the two out (about a 3:1 ratio). Taste is mildly sweet, and it's incredibly fragrant.
Jasmine and lemongrass
Made a blend of jasmine and lemongrass to balance the two out (about a 3:1 ratio). Taste is mildly sweet, and it's incredibly fragrant.
Daily tea time
Hojicha with cinnamon and foam
Normally I don't mix much with hojicha, but I decided to try topping it with foamed oat milk and cinnamon (yes I know what it looks like but this is just tea and milk). Turned out good, but it could be sweeter.
Hojicha with cinnamon and foam
Normally I don't mix much with hojicha, but I decided to try topping it with foamed oat milk and cinnamon (yes I know what it looks like but this is just tea and milk). Turned out good, but it could be sweeter.
Daily tea time
Shincha and buckwheat
Combining two parts shincha (green tea) and one part buckwheat (sobacha or memilcha). Buckwheat tea can be drunk on its own for a sort of grain-y taste, and various grains (buckwheat, brown rice, etc) sometimes go well with green tea.
Shincha and buckwheat
Combining two parts shincha (green tea) and one part buckwheat (sobacha or memilcha). Buckwheat tea can be drunk on its own for a sort of grain-y taste, and various grains (buckwheat, brown rice, etc) sometimes go well with green tea.
Daily tea time
Jasmine hibiscus (do not try)
Cautiously adding other things to jasmine to see what pairs well. Trying hibiscus, and the tartness detracts too much from the jasmine. Not all experiments work, and it's never a waste of tea as long as you learn from it.
Jasmine hibiscus (do not try)
Cautiously adding other things to jasmine to see what pairs well. Trying hibiscus, and the tartness detracts too much from the jasmine. Not all experiments work, and it's never a waste of tea as long as you learn from it.
Daily tea time
Buckwheat tea with dinner
Buckwheat (and many other grains) tea goes well with or after a meal. First similar taste I had of it was in a town known for its soba, and the tea was brewed with the water used for the noodles. Left a good taste after the meal.
Buckwheat tea with dinner
Buckwheat (and many other grains) tea goes well with or after a meal. First similar taste I had of it was in a town known for its soba, and the tea was brewed with the water used for the noodles. Left a good taste after the meal.
Daily tea time
Hazelnut cookie latte
I'm finding that steaming milk with tea leaves before foaming is enough to fix the flavor imbalance between tea and foamed milk. This is hazelnut cookie black tea (tastes as good as it sounds) using that method.
Hazelnut cookie latte
I'm finding that steaming milk with tea leaves before foaming is enough to fix the flavor imbalance between tea and foamed milk. This is hazelnut cookie black tea (tastes as good as it sounds) using that method.
Daily tea time
Jasmine and mint
Some jasmine tea, with fresh mint. Mint takes longer to extract flavor so I leave it in the pot, while jasmine gets bitter if it steeps for more than a minute or two so I remove it. Hits a good balance that way.
Jasmine and mint
Some jasmine tea, with fresh mint. Mint takes longer to extract flavor so I leave it in the pot, while jasmine gets bitter if it steeps for more than a minute or two so I remove it. Hits a good balance that way.
Daily tea time
Hojicha with mint and chocolate
Hojicha (from http://safetyrefarm88.co.jp ) with fresh mint, with a hojicha-flavor kit-kat on the side. The mint brightens the flavor a bit and it can go through a few more infusions.
Hojicha with mint and chocolate
Hojicha (from http://safetyrefarm88.co.jp ) with fresh mint, with a hojicha-flavor kit-kat on the side. The mint brightens the flavor a bit and it can go through a few more infusions.
Daily tea time
Iribancha with milk
A coworker once suggested using milk to mellow out the smokiness of lapsang souchong, so I decided to try that with iribancha by adding oat milk. It tones down the smokiness a lot while still preserving most of the flavor.
Iribancha with milk
A coworker once suggested using milk to mellow out the smokiness of lapsang souchong, so I decided to try that with iribancha by adding oat milk. It tones down the smokiness a lot while still preserving most of the flavor.
Daily tea time
Shincha latte
Matcha is optimal for lattes with green tea, but I heard sencha can also work. Sencha and shincha have a similar flavor, so I tried that. It... is passable, but not that great. (Fewer things tend to mix well with green tea typically.)
Shincha latte
Matcha is optimal for lattes with green tea, but I heard sencha can also work. Sencha and shincha have a similar flavor, so I tried that. It... is passable, but not that great. (Fewer things tend to mix well with green tea typically.)
Daily tea time
Sweet barley tea
Barley tea (iced or hot), like many grain herbal teas, goes well with meals, and is often served at Korean restaurants instead of water. I brewed some barley tea here with a bit of honey to go with dinner.
Sweet barley tea
Barley tea (iced or hot), like many grain herbal teas, goes well with meals, and is often served at Korean restaurants instead of water. I brewed some barley tea here with a bit of honey to go with dinner.
Daily tea time
Green tea on green tea
I had a thought to mix gunpowder green tea with matcha in steamed milk, and while the latter is often a good topping, it didn't work too well here. Good lesson: green tea, like shades of black, tends not to match(a) with itself too well.
Green tea on green tea
I had a thought to mix gunpowder green tea with matcha in steamed milk, and while the latter is often a good topping, it didn't work too well here. Good lesson: green tea, like shades of black, tends not to match(a) with itself too well.
Daily tea time
Barley and roasted green tea
Made barley tea with hojicha, sweetened with honey. Grains (brown rice, buckwheat, e.g.) go with some green tea and since barley has a roasted taste I'm trying it here with roasted green tea. It's ok, but a bit too subtle.
Barley and roasted green tea
Made barley tea with hojicha, sweetened with honey. Grains (brown rice, buckwheat, e.g.) go with some green tea and since barley has a roasted taste I'm trying it here with roasted green tea. It's ok, but a bit too subtle.
Daily tea time
Assorted grains
A layer of barley, buckwheat, and rooibos (not a grain but it fit the flavor), with honey. Mild and subtly sweet. For something that was rather easy to prepare, I'm rather pleased how this turned out. Goes well after meals or late at night.
Assorted grains
A layer of barley, buckwheat, and rooibos (not a grain but it fit the flavor), with honey. Mild and subtly sweet. For something that was rather easy to prepare, I'm rather pleased how this turned out. Goes well after meals or late at night.
Daily tea time
Yerba mate cocido con menta
My preference for yerba mate is still with a gourd and filtered straw, but it's also common to brew it similar to other teas, called mate cocido. The infusion I made here is with mate and mint, and is milder but still flavorful.
Yerba mate cocido con menta
My preference for yerba mate is still with a gourd and filtered straw, but it's also common to brew it similar to other teas, called mate cocido. The infusion I made here is with mate and mint, and is milder but still flavorful.
Daily tea time
Forgotten grains
I mixed 10g each of barley, buckwheat, and sweet corn, for a "multigrain" tea, set it on low heat, and... forgot about it. Grains should be brewed long, but not 40-minutes long. Taste isn't bad, but it's blander than it ought to be.
Forgotten grains
I mixed 10g each of barley, buckwheat, and sweet corn, for a "multigrain" tea, set it on low heat, and... forgot about it. Grains should be brewed long, but not 40-minutes long. Taste isn't bad, but it's blander than it ought to be.
Daily tea time
Mild spiced Tibetan butter tea
Revisiting butter tea, but this time adding some spices (cardamom, cinnamon, and ginger) that go with the creamy taste, and using less butter. It lands somewhere between masala chai and po cha as expected. Will keep experimenting.
Mild spiced Tibetan butter tea
Revisiting butter tea, but this time adding some spices (cardamom, cinnamon, and ginger) that go with the creamy taste, and using less butter. It lands somewhere between masala chai and po cha as expected. Will keep experimenting.
Daily tea time
Jasmine and citrus (do not try)
Another experiment to see what jasmine might pair with, and I tried some dried apple/orange/pineapple pieces. The dried fruit on its own works, but the citrusy flavor ruins the jasmine, unfortunately. Duly noted.
Jasmine and citrus (do not try)
Another experiment to see what jasmine might pair with, and I tried some dried apple/orange/pineapple pieces. The dried fruit on its own works, but the citrusy flavor ruins the jasmine, unfortunately. Duly noted.
Daily tea time
Yerba mate with sarsparilla
Surprisingly this works! It is a bit bitter but the mate and sarsparilla flavors actually mesh well (though it's unique - you need to like both). Adding a bit of sugar with each infusion to offset the bitterness.
Yerba mate with sarsparilla
Surprisingly this works! It is a bit bitter but the mate and sarsparilla flavors actually mesh well (though it's unique - you need to like both). Adding a bit of sugar with each infusion to offset the bitterness.
Daily tea time
Black and red
Usually different types of tea don't mix, but herbal isn't technically the same plant, so I'm experimenting with a straight mix of red (rooibos), black (chocolate tea), and condensed milk. It's not bad, but not any better than drinking separately.
Black and red
Usually different types of tea don't mix, but herbal isn't technically the same plant, so I'm experimenting with a straight mix of red (rooibos), black (chocolate tea), and condensed milk. It's not bad, but not any better than drinking separately.
Nightly tea time
Chicory and buckwheat
Chicory gives a certain maltiness, and buckwheat a graininess. Also added some sugar and a paper filter to smoothen the texture. It makes for a pretty decent herbal tea with a mild coffee-like texture.
Chicory and buckwheat
Chicory gives a certain maltiness, and buckwheat a graininess. Also added some sugar and a paper filter to smoothen the texture. It makes for a pretty decent herbal tea with a mild coffee-like texture.
Daily tea time
Mate cocido con cedrón
Brewing a bit stronger afternoon tea here: yerba mate with a little lemon and a lot of dried mint (an attempt to approximate cedrón). Turned out quite good and balanced.
Also, Eid Mubarak everyone!
Mate cocido con cedrón
Brewing a bit stronger afternoon tea here: yerba mate with a little lemon and a lot of dried mint (an attempt to approximate cedrón). Turned out quite good and balanced.
Also, Eid Mubarak everyone!
Daily tea time
Alishan oolong (阿里山烏龍)
When oolong is made just right - leaves, brew time, temperature, vessels - it's like sipping nectar. I am making Alishan oolong with a small clay pot and chahai (from http://chingchingcha.com in DC), shown here. Nothing quite compares.
Alishan oolong (阿里山烏龍)
When oolong is made just right - leaves, brew time, temperature, vessels - it's like sipping nectar. I am making Alishan oolong with a small clay pot and chahai (from http://chingchingcha.com in DC), shown here. Nothing quite compares.
Daily tea time
Yunnan gold needle (雲南金針)
My favorite Chinese black tea, this has a natural mellow sweetness that is really distinct from other black teas.
Yunnan gold needle (雲南金針)
My favorite Chinese black tea, this has a natural mellow sweetness that is really distinct from other black teas.
Daily tea time
Pu-erh, aged 10yrs
Using a new setup with a filter for pu-erh. This tea is rather sensitive if steeped too long, but getting it right gives a sweet earthy flavor that gets better with each infusion.
Pu-erh, aged 10yrs
Using a new setup with a filter for pu-erh. This tea is rather sensitive if steeped too long, but getting it right gives a sweet earthy flavor that gets better with each infusion.
Daily tea time
Dragon well (龍井)
This is possibly the most "classic" green tea, and usually where I suggest people start in terms of green tea. Using a cha chong to drink it which is convenient, but also means I need to try to drink each cup/infusion before it steeps too long.
Dragon well (龍井)
This is possibly the most "classic" green tea, and usually where I suggest people start in terms of green tea. Using a cha chong to drink it which is convenient, but also means I need to try to drink each cup/infusion before it steeps too long.
Daily tea time
Eastern Beauty (東方美人)
Using this setup (clay pot and chahai) with another oolong tea (named "eastern beauty") that is a bit stronger in flavor. Tea like this usually improves with each infusion, and is ideal by the 6th or 7th cup.
Eastern Beauty (東方美人)
Using this setup (clay pot and chahai) with another oolong tea (named "eastern beauty") that is a bit stronger in flavor. Tea like this usually improves with each infusion, and is ideal by the 6th or 7th cup.
Wow. This was my 100th daily/nightly tea time post -- 100 days (not counting weekends), no exact repeats.
I'm going to keep going, as this continues to be one of the most relaxing and peaceful times of my day.
A collage of a few highlights below.
I'm going to keep going, as this continues to be one of the most relaxing and peaceful times of my day.
A collage of a few highlights below.
Daily tea time
Earl Grey Teh Tarik
Making teh tarik (Malaysian pulled tea) but using earl grey instead of a more typical black tea or black tea powder. Turned out very sweet and creamy.
Earl Grey Teh Tarik
Making teh tarik (Malaysian pulled tea) but using earl grey instead of a more typical black tea or black tea powder. Turned out very sweet and creamy.
Daily tea time
Cascara and buckwheat
Trying to find a way to make cascara (dried coffee cherry) better as a tea without just adding tons of sugar. Brewed a mix of cascara and buckwheat, which mellows it out, but it still needs more sugar and milk to be palatable, unfortunately.
Cascara and buckwheat
Trying to find a way to make cascara (dried coffee cherry) better as a tea without just adding tons of sugar. Brewed a mix of cascara and buckwheat, which mellows it out, but it still needs more sugar and milk to be palatable, unfortunately.
Daily tea time
Mate cocido con limón
Brewing mate cocido with lemon (which means both lemon juice and lemon zest added to the leaves). Citrus goes very well with mate and makes it rather refreshing.
Mate cocido con limón
Brewing mate cocido with lemon (which means both lemon juice and lemon zest added to the leaves). Citrus goes very well with mate and makes it rather refreshing.
Daily tea time
Aged pu-erh with cinnamon and anise
I added some spices I use in masala chai (specifically, star anise and cinnamon) to try to bring out more of the richness of pu-erh. Using a chahai and filter but without the ceramic cup this time.
Aged pu-erh with cinnamon and anise
I added some spices I use in masala chai (specifically, star anise and cinnamon) to try to bring out more of the richness of pu-erh. Using a chahai and filter but without the ceramic cup this time.
