What teas do you have on hand and drink regularly?

CamelliaCadabra, 10 months ago

Anji bai cha, Taiping hou kui, Huo Shan huang ya, Meng Ding gan lu, compressed Nannuo shan whites, lao cha tou

Nick, 10 months ago

Regular green tea mixed with hibiscus.

emerging_obscurity, 10 months ago

Milky oolong

Chadus_Maximus, 10 months ago (edited 10 months ago)

Daisena Aroma tea with forest fruits. The only one that really hits.

BRINGit34, 10 months ago

Paris tea from harney and sons. Such an easy tea to enjoy and it’s cheap

Krzak, 10 months ago

Gen mai cha, black teas with additions: pine needles/apple and orange peel/ raspberry and cinnamon

savoy, 10 months ago

Genmai Cha is a staple for me, I’ll always have that around. Other than that I usually have two or three oolongs (Formosa and Jade right now), a black or two, and a few other greens. Really love the Jasmine Pearls I have right now too

Metju, 10 months ago

Oolongs and senchas for pleasure… https://lemmy.world/pictrs/image/1f56fedc-b951-4112-b7be-09cda68bbaaf.jpeg…matcha for results 😄

luthis, 10 months ago

I’ve never had matcha… is it nice? I guess it must be, obviously.

How does it compare to green tea?

Metju, 10 months ago

Different experience, same taste (kind of). The texture is different, especially if you brew koicha (“thick tea”).

Personally, it seems to affect me a bit more than leaf tea (that’s why in my initial comments I said I drink it for results 😄), but that can be just my impression (so YMMV).

Grandsinge, 10 months ago

My daily go to is a jade oolong. But I also keep an early grey, a pu-erh fruit blend (Lost Boys from Adagio) and matcha around for when the mood hits. A nice matcha latte with oat milk and a bit of agave syrup is just fantastic.

luthis, 10 months ago

I’ve been meaning to get a pu’er cake. I usually have earl grey and jasmine green.

does anyone know how to tell a good pu’er from a shit one?

aika, 10 months ago

I’d say age and smell. If it smells too fishy it’s shit. When it comes to sheng (raw) pu-ehrs aim for older ones. Young shengs tend to be very bitter.

luthis, 10 months ago

Older like 5 years or older like 100 years?

Sheng (raw) as opposed to…?

aika, 10 months ago

I’d say older than 3yrs. And sheng as opposed to Shu (ripe). The former is pressed and left to age, and the latter is cooked, speeding up the fermentation process, thus mimicking aging.

The two have completely different characteristics and taste differently. I’d say Shu is more forgiving in terms of steeping, but on the other hand is a lot heavier in taste, with more umami (fishy flavor)