Favourite Type of Tea
- Thread starter Chibz
- Start date
Recommended Videos
Earl Grey, because in my opinion that is the essence of tea. I like green tea too, but I prefer my mother's home-brew. She teaches in Tai Qi and knows a lot of herbs with medicinal qualities, it isn't even disgusting to drink!
All tea ^_^ Tea is possibly the only truly perfect beverage, it's outstanding in every form. White tea I have imported, but I tend to drink PG Tips on regular basis. Twinings sometimes pops up, Earl Grey, Lady Grey the like... Tea is just awesome!
Where to start...I like jasmine tea as a general rule, but I'm also a fan of hibiscus tea (scalding hot, with a 2cm layer of leaves and sugar at the bottom...I miss Aswan!) and rooibos (especially with vanilla). If I'm having 'black' tea I'm partial to a dash of milk and some honey, or a bit of lemon...so many teas, so little time... =)
![[Gavo]](https://eg-forums-escapist-data.nyc3.digitaloceanspaces.com/data/avatars/l/33/33764.jpg?1620201950){kind=avatar}
Picking favourites is rather pointless: tea is available in profound variety for the reason that there is a profound variety of ways and situations in which to drink tea.
But, currently in my cupboard:
Loose-leaf:
Gunpowder tea - robust green tea, goes well with conservative amounts of sugar. Good any time of day.
Earl Grey - delicate, and thus reserved for afternoon and on. Best with minimal amounts of sugar and milk.
English Breakfast - I need to find more of these rich Assam-based blends (got some bags from England but they're long-gone). Excellent start-up tea, flexible in terms of adding milk and sugar.
Hunan red oolong - a slightly oolong that's best on the second and third infusions. Great floral tones that call for just a hint of sweetness to make for an impressive (and sort of expensive) of non-black tea.
Bags:
Chai masala - makes for a very flavourful, rich cup that isn't strictly 'tea'. Brown sugar actually complements the spices quite well (wouldn't dare using it in any other teas, though).
Mint green tea - though traditionally served Moroccan with a lot of sugar, I avoid making it that way: excessive sweetness pretty much ruins the light, refreshing nature of this stuff.
Oolong - the smokiness of the particular tea I got, in concert with robustness bordering on black teas, makes this one a bit reminiscent of coffee. Good for an evening tea.
White tea - practically eclipsed since I acquired Hunan red and gunpowder, but I suspect that's because this is bagged crap. Light grassiness with floral notes, but really just bland (not that I expect much from sweepings).
But, currently in my cupboard:
Loose-leaf:
Gunpowder tea - robust green tea, goes well with conservative amounts of sugar. Good any time of day.
Earl Grey - delicate, and thus reserved for afternoon and on. Best with minimal amounts of sugar and milk.
English Breakfast - I need to find more of these rich Assam-based blends (got some bags from England but they're long-gone). Excellent start-up tea, flexible in terms of adding milk and sugar.
Hunan red oolong - a slightly oolong that's best on the second and third infusions. Great floral tones that call for just a hint of sweetness to make for an impressive (and sort of expensive) of non-black tea.
Bags:
Chai masala - makes for a very flavourful, rich cup that isn't strictly 'tea'. Brown sugar actually complements the spices quite well (wouldn't dare using it in any other teas, though).
Mint green tea - though traditionally served Moroccan with a lot of sugar, I avoid making it that way: excessive sweetness pretty much ruins the light, refreshing nature of this stuff.
Oolong - the smokiness of the particular tea I got, in concert with robustness bordering on black teas, makes this one a bit reminiscent of coffee. Good for an evening tea.
White tea - practically eclipsed since I acquired Hunan red and gunpowder, but I suspect that's because this is bagged crap. Light grassiness with floral notes, but really just bland (not that I expect much from sweepings).
I tend to make my own blends with the loose leaf I have and the ingredients I grow. Really my favorite blend is the "throw everything in" blend. Jasmine, Green, Earl Grey, Gulabi with lavender and dried lemon shavings. I like to experiment with different stuff.
Tea is meant to be black, if you add cream or sugar its not tea.
Tea is meant to be black, if you add cream or sugar its not tea.
I would say licorice or peppermint, it all depends on how I'm feeling at the time. Both have delicious flavours to them and if you leave the tea bag in there for a while it really deepens and enhances the flavour of the tea.
I drink tons of TAZO - Zen at work, it's green tea with Mint and Lemongrass in the bag... tasty.
Just tried Earl Grey for the first time a few weeks ago and really liked it. My sister brought some home and.. It's very flowery, very lavender-y, but very tasty.
I think I'm a little hooked.
Oh, and in a preemptive strike against the cold/flu season coming up, I've started drinking honey-lemon tea again.. Though our lemon tree is a little, for lack of a better term, fucking lazy and hasn't goddamn ripened anything yet.
I think I'm a little hooked.
Oh, and in a preemptive strike against the cold/flu season coming up, I've started drinking honey-lemon tea again.. Though our lemon tree is a little, for lack of a better term, fucking lazy and hasn't goddamn ripened anything yet.
Chamomile and green tea. I even eventually developed a taste for genuine matcha tea (the really bitter stuff they use in tea ceremonies). If neither of those are available, I could go for rosemary.
That's Mate. I still have memories of the stuff from when I was a kid. That and agua de ruda, though I think the latter is consumed more as a medicine than a tea.Gormourn said:
I like plain ol' English breakfast tea for breakfast, but AriZona Green Tea has become my daytime beverage of choice.