Country of Origin: Kenya Leaf Appearance: small, dark green. somewhat twisted Ingredients: green tea Steep time: 3 minutes Water Temperature: 180 degrees Preparation Method: ceramic teacup and mesh infuser Liquor: gold
The first thing I noticed about this tea was its strong fruity aroma. That fruity sweetness was echoed in the taste. It brought to mind apples or pears. This is going to sound a
Your Google machine works just as well as mine does, so I’m not going to spend a ton of words here trying to tell you the benefits of loose leaf tea. At least, not the conventional benefits anyway. I got into tea completely by accident (read: because of a girl) and once I did — in the summer no less — I began devouring all of the different varieties as voraciously as I could. Once I like something, I tend to go full bore.
But you don’t care about that. You want to know why you should drink tea. Here’s a quick list of reasons:
1. It’s cheaper than your coffee habit.
You might enjoy dark-roast, light roast or Jamaican Blue Mountain coffee at $25/lb. but for that same price you can get a truckload of tea. The best part of most loose-leaf varieties is you can re-steep them. So while you’ll need to pay for a 2nd cup of coffee when it’s all done, with tea you can just get more water over that bag of loose-leaf and drink again. Some teas can be re-steeped multiple times.
2. You can support independent coffee shops.
Some people get all indignant about folks who willingly drop cash at the altar of Starbucks. But like most chains, they don’t sell loose-leaf tea, just the bag variety. If you want loose-leaf tea, you’re going to need to trek to a indy coffee shop where the music is loud and not for sale. A true win-win if you ask me. If you’re lucky enough to live in a town with tea shops, well then even better. But be careful, some of those places can be a bit dead or not well-suited for loitering.
3. You can find tea with more caffeine than your cuppa Joe.
There are herbals teas that do not have caffeine, but if you’re just looking for a jolt then you can pick to your heart’s content. Each steeping of tea has less caffeine than the original, which means it’s not akin to chugging a bottle of Mountain Dew. Which is good, since that stuff is awful for you. (I still like it sometimes…judge away.)
4. The ultimate indie drinking habit.
If you’re one of those people who likes to be up on everything before your friends are or just wants to seem cooler than people who don’t know about something you know about (Wait, are there even people like this?! Ha.) then tea is your best play ever. Everyone knows what tea is (or at least, they think they do) but so many folks have been introduced to loose-leaf that you’ll always feel like some kind of wise educator. It’s possible that they’ll also see you as a high maintenance effete snob, but that’s just a risk you’ll have to take if you want to drink something.
So there you have it. Four good reasons why you need to put down that Big Gulp full of 7-11 coffee and track down a tea joint stat.
In summer i make this tea like a big kettle-full at once, cool it down, then keep it in a refrigerator, drink it any time of the day with some ice cubes. It looks great in a transparent long drink glass. (Even before drinking you’ll be cooled by just looking at it!) Of course you can also drink it hot, sweetened with sugar syrup. In this case the fancy, decorative Moroccan tea glasses are perfect. But who cares, with any glass or mug you’ll be in warm, sunny northern Africa!
You just need peppermint tea leaves, preferably pure peppermint, not blended with any other herbs or aroma, and green tea leaves. Tea bags are for this variation not exactly good, because they brew too well, it means the tea becomes bitter in unpleasant way, so it’s not recommendable. About the green tea, the best choice is Chinese, especially Gunpowder people say. I think it’s because its taste is comparatively neutral. So it shouldn’t be flavoured, either.
First, bring the water to boil. When the water starts to boil, put the peppermint leaves into the kettle, let them infuse about 7-8 min. while it simmers.
Then turn off the heat, put the green tea leaves in, wait another 5 min. Some recipe says, you should keep the tea simmering, but personally I prefer this way, because it has milder taste.
You know, when you make plain green tea, you should let the tea infuse under 80 degrees Celcius, some of the finest sorts even around 60. For Moroccan mint tea however, it’s important that the tea has its intensiveness to a certain point… So i put them in higher temperature but i don’t let them boil.
The amount of the tea leaves, i use 2 tablespoons of peppermint and 1.5 tablespoons of green tea for 1 Liter of water. Usually people drink Moroccan mint tea with lots of sugar, but it already has its natural sweet flavour because of peppermint. Plus, as a thirst quencher it works best when it’s unsweetened. :)
do not make tea with boiling water. that is what the rare tea lady told me the other afternoon.
a shocking statement for someone like me brought up from childhood to take the teapot to the kettle to ensure that the tea leaves were woken up by the hottest possible infusion.
“it was World War II propaganda because we had cheap industrial tea,” said the rare tea lady, henrietta lovell. “In order to get good flavour out of it, you needed to use boiling water because they say boiling water dissolves the tannins - the strong bitter flavours.”
but real tea has lots more taste than that bitterness, and that is what henrietta lovell has built her rare tea company around.
But outside Uganda, no one is drinking pure Ugandan tea.
“The quality of Ugandan teas is low. That is a fact, really,” says George Ssekitoleko of the Uganda Tea Association, explaining that Ugandan teas are mainly for blending. “When our tea goes to Mombasa, that is the end of it being called Ugandan tea. That is where it disappears. It is all blended with other teas, and it goes out as Kenyan tea, mainly.”
Apparently, it’ll be 80 different kinds of loose-leaf teas from the Tazo brand. Not excited. One of the nice things about my loose-leaf tea habit is that I pretty much avoid branded tea stores. I’d never been in a Teavana until the other day and I wasn’t impressed.
Tazo tea does nothing for me, but if this is a way to bring loose-leaf to the masses a la Teavana, so be it.
I’ve tried fyeahtea, fuckyeahtea, teacups, teatime (not about tea), fuckyeahearlgrey, thelittlesaucer, teaistheshit, teaandbooks (not enough tea too many books)…. so hear my desperate plea~~ and answer by reblogging/messaging me/something so I know you exist
Hello I exist! There’s a few others and I reblog them sometimes :)
I LIVE ON A FARM. just kidding I keep a hot water kettle in the living room so when I want tea
i just turn the electric kettle on and the tea pot and tea ball (since i don't like making a pot if i me Me: won't drink a whole pot in one sitting when the water gets cold..) are right next to me. alas, i Me: don't have to get up. TEA DRINKING FOR LAZYS
Such a tasty tea. Go get some. It doesn’t taste strongly like lapsang souchong, so don’t be deterred by that at all. It’s much tastier, bolder and more flavorful than its components.
Russian Caravan is a blend of oolong, keemun, and lapsang souchong teas, all produced from Camellia sinensis the Chinese tea plant. It is described as an aromatic and full-bodied tea with a sweet, malty taste. Although a Chinese tea, its name originates from the 18th century camel caravans that facilitated the transcontinental tea trade from tea-producing areas (namely India, Ceylon and China) to Europe via Russia. “It took at least half a year to make the six-thousand-mile journey from the Chinese border to Russia, and the voyage was harsh.” Some varieties do not include lapsang souchong, thus having a less smoky flavor.
<p>How do you use a travel mug with an infuser?</p>
The travel mug I have, which is your typical stainless interior, fit in your car beverage holder type, allows me to set my infuser in it without the lid to brew my tea. When it’s done brewing, I remove the infuser, put the lid on, and go. I hope that makes sense.
A region filled with wine, beer and coffee connoisseurs, Southern California also has a lesser-known culinary subculture centered on rare Chinese teas.
Aficionados will spend hundreds of dollars for a handful of rare tea leaves from remote mountains in China. They look for quality, for good vintage, for teas carefully stored and aged.
For generations, an elevated appreciation for tea was largely the domain of older Chinese immigrants who had grown up with fine teas. During the height of Chinese immigration into the San Gabriel Valley 20 years ago, the demand supported several high-end Chinese tea shops, including one run by the family of the oldest tea company in Taipei.
Now a new generation of connoisseurs of Chinese tea is emerging. For many, the fascination with tea comes not from growing up with it. Rather, they are newcomers to the culture of the leaf, learning about it as outsiders.