My favorite tea is tea
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My favorite tea is tea
Do you use milk and sugar? just milk? just sugar?
GREEN TEA? BLACK TEA?
Golden Assam and Matcha.
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Golden Assam and Matcha.
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Golden Assam and Matcha.
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Matcha is highly addicting..
The _premium_ iterations have high doses of caffeine.
They've specifically engineered / cultivated strains of tea for higher caffeine content to be made into matcha..
this sounds right up my alley, looks like it comes in a powder form only?
Lipton
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Can come in both, for Assam. Matcha is powder, so you can just mix it in with the hot water. If you do it the traditional way, there's a way to prepare it with a brush and different amounts of water.Golden Assam and Matcha.
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do those come in tea bags or do i need fancy strainer things
Can come in both, for Assam. Matcha is powder, so you can just mix it in with the hot water. If you do it the traditional way, there's a way to prepare it with a brush and different amounts of water.Golden Assam and Matcha.
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do those come in tea bags or do i need fancy strainer things
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The matcha powder doesn't mix too easily, so you need any sort of tool to whisk it. A small wire whisk would do the job. The brush was basically the equivalent of a whisk back in those days.Can come in both, for Assam. Matcha is powder, so you can just mix it in with the hot water. If you do it the traditional way, there's a way to prepare it with a brush and different amounts of water.Golden Assam and Matcha.
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do those come in tea bags or do i need fancy strainer things
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Im gonna try this matcha stuff, seems even easier than tea bags... can i stir it with a spoon or does the brush make the magic happen
"The protocol has been criticized for omitting any mention of prewarming the pot.[5] Ireland was the only country to object, and objected on technical grounds.[6]"
Damn there is some pretty cool looking teas out there! I'm from the US some my tea standards aren't too high at all, iced tea mostly & being honest Snapple Peach would be my favorite. I know that is not an opinion that will go over well here but just being honest. Gonna have to try some these ones you guys are recommending, the Matcha looks particularly interesting to me. I just wonder how easy/hard it would be to get over here in the US since we're not big on hot teas at all?
Damn there is some pretty cool looking teas out there! I'm from the US some my tea standards aren't too high at all, iced tea mostly & being honest Snapple Peach would be my favorite. I know that is not an opinion that will go over well here but just being honest. Gonna have to try some these ones you guys are recommending, the Matcha looks particularly interesting to me. I just wonder how easy/hard it would be to get over here in the US since we're not big on hot teas at all?
Snapple Peach is best Snapple!
I stock up on my teas whenever I go back to the UK. See Lipton above.
I only started on Matcha recently. It's great if you like warm seaweed water. Very easy to make it too strong which is why I use a massive vessel.
anyone like pu'er tea? A lot of people think it tastes like dirt, but it's just really good aged black tea.
Damn, nice posts, quoted the shorter one because of the warm seaweed water line.
Is that the taste of matcha? salty/briny? kinda the opposite of what i think about when thinking of tea, does it have a quality that is familiar with green teas or is it a different beast altogether
As Joshua Engel notes, temperature is really the most salient point. Brewing tea at a lower temperature will change the flavor notes that emerge (because of different solubilities of different components at various temperatures). If adding milk lowers the brewing temperature, it will definitely change the flavor.
That's probably the source of the common belief that adding milk during steeping will decrease astringency of tea. In that case, it's likely that simply the lowering of the steeping temperature is actually causing the decrease in astringent tea compounds, which are less soluble at lower temperatures. (This decrease in astringency -- which is a common flavor feature of many teas -- is probably also the source of the belief among some that adding milk during steeping will decrease flavor overall.)
But that's not the only issue. As noted here:
the presence of other components in the brewing water, such as minerals and proteins from milk, affect the rate of extraction, and therefore the flavor.
However, that link goes on to note, "For most people this isn’t a concern, though, because they judge the strength of the brewed tea based on its color and pour in the milk after removing the bag." And if you're the sort of person who just dunks a tea bag in water until it's "the right color," when you add the milk isn't likely to be a major concern in flavor. If you're more careful about steeping, e.g., measuring the amount of tea precisely, measuring steep time, ensuring a consistent brew temperature, etc., then you might be more likely to notice a minor difference even if the milk is heated and added earlier.
And sometimes the difference in flavor can be quite noticeable, depending on the type of milk and the precise flavor compounds in the tea (which may be more or less soluble in milk). For example, see this informal experiment with ginger "tea." (I put "tea" in quotation marks because the "tea" in question contained no tea leaves. Some people consider "herbal infusions" to be "tea"; others don't use that term. The question is ambiguous, so I'm assuming a broad definition here.)
While it's hardly a rigorous experimental method, it seems that the blind taster here found that the ginger flavor was enhanced by adding milk during brewing. Moreover, the higher the fat content of the milk, the greater this effect (most likely due to fat-soluble compounds), with half-and-half producing an even more significant effect than plain milk.
Other spiced teas (including spiced black teas, rather than simply herbal infusions) also frequently make use of this effect. Chai tea is one of the more traditional examples, where the "one pot method" generally involves steeping at least part of the time with the added milk.
More generally, adding milk during brewing is therefore likely to affect the flavor balance in some way, but the particular impact will likely vary depending on the type of tea and its particular flavor components. As with most things, the best advice is probably just to try brewing it both ways for your favorite teas, and see which you like better.
Additional notes:
I did a brief search for examples of more rigorous scientific studies on the issue of milk and tea component solubility, but I didn't find anything quickly. (I'm not saying there isn't anything out there, but nothing came up in top hits for a couple searches.) Instead, the most common debate about milk and tea seems to be about whether adding it impacts its health effects (see here for a recent review of the literature). Adding milk does change the tea chemistry in various ways, as noted there, but there doesn't seem to be much research on brewing in milk.
One final issue that may impact this question is denaturing of milk proteins, which can happen when they are overheated. This mostly comes up in the perennial debate about whether to add milk to the cup before or after tea. The Royal Society of Chemistry gave a ruling on this point long ago, claiming that putting milk in the cup first allowed a more even heating of the milk and thereby decreased possibilities of "clumping," "skin," and other marks of milk degradation when heated. I bring this last point up because obviously brewing the tea along with the milk will also have an impact on this issue. And if you're brewing tea with a bag in a mug (rather than a separate pot for brewing), adding the milk before brewing would be the only way to follow this advice. (In any event, the impact on the milk is probably not even noticeable to many; hence the debate on when to add the milk in general.)
Chyros, you're a chemist, right? Can you pick out any salient information from this?yes, black tea has many fat-soluble compounds (more soluble in fat than in water at least). Same goes for coffee. If memory serves, coffee is decaffeinated by extraction over ether or hexane.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2820987/
I was trying to find whether black tea has any fat-soluble compounds, but my eyes crossed looking at all the big words.
EDIT: further on the debate, here (https://cooking.stackexchange.com/questions/77594/can-i-add-milk-to-tea-while-it-is-steeping) is a decent amount of discussion on the milk addition. WALL OF TEXT WARNING:MoreQuoteAs Joshua Engel notes, temperature is really the most salient point. Brewing tea at a lower temperature will change the flavor notes that emerge (because of different solubilities of different components at various temperatures). If adding milk lowers the brewing temperature, it will definitely change the flavor.
That's probably the source of the common belief that adding milk during steeping will decrease astringency of tea. In that case, it's likely that simply the lowering of the steeping temperature is actually causing the decrease in astringent tea compounds, which are less soluble at lower temperatures. (This decrease in astringency -- which is a common flavor feature of many teas -- is probably also the source of the belief among some that adding milk during steeping will decrease flavor overall.)
But that's not the only issue. As noted here:
the presence of other components in the brewing water, such as minerals and proteins from milk, affect the rate of extraction, and therefore the flavor.
However, that link goes on to note, "For most people this isn’t a concern, though, because they judge the strength of the brewed tea based on its color and pour in the milk after removing the bag." And if you're the sort of person who just dunks a tea bag in water until it's "the right color," when you add the milk isn't likely to be a major concern in flavor. If you're more careful about steeping, e.g., measuring the amount of tea precisely, measuring steep time, ensuring a consistent brew temperature, etc., then you might be more likely to notice a minor difference even if the milk is heated and added earlier.
And sometimes the difference in flavor can be quite noticeable, depending on the type of milk and the precise flavor compounds in the tea (which may be more or less soluble in milk). For example, see this informal experiment with ginger "tea." (I put "tea" in quotation marks because the "tea" in question contained no tea leaves. Some people consider "herbal infusions" to be "tea"; others don't use that term. The question is ambiguous, so I'm assuming a broad definition here.)
While it's hardly a rigorous experimental method, it seems that the blind taster here found that the ginger flavor was enhanced by adding milk during brewing. Moreover, the higher the fat content of the milk, the greater this effect (most likely due to fat-soluble compounds), with half-and-half producing an even more significant effect than plain milk.
Other spiced teas (including spiced black teas, rather than simply herbal infusions) also frequently make use of this effect. Chai tea is one of the more traditional examples, where the "one pot method" generally involves steeping at least part of the time with the added milk.
More generally, adding milk during brewing is therefore likely to affect the flavor balance in some way, but the particular impact will likely vary depending on the type of tea and its particular flavor components. As with most things, the best advice is probably just to try brewing it both ways for your favorite teas, and see which you like better.
Additional notes:
I did a brief search for examples of more rigorous scientific studies on the issue of milk and tea component solubility, but I didn't find anything quickly. (I'm not saying there isn't anything out there, but nothing came up in top hits for a couple searches.) Instead, the most common debate about milk and tea seems to be about whether adding it impacts its health effects (see here for a recent review of the literature). Adding milk does change the tea chemistry in various ways, as noted there, but there doesn't seem to be much research on brewing in milk.
One final issue that may impact this question is denaturing of milk proteins, which can happen when they are overheated. This mostly comes up in the perennial debate about whether to add milk to the cup before or after tea. The Royal Society of Chemistry gave a ruling on this point long ago, claiming that putting milk in the cup first allowed a more even heating of the milk and thereby decreased possibilities of "clumping," "skin," and other marks of milk degradation when heated. I bring this last point up because obviously brewing the tea along with the milk will also have an impact on this issue. And if you're brewing tea with a bag in a mug (rather than a separate pot for brewing), adding the milk before brewing would be the only way to follow this advice. (In any event, the impact on the milk is probably not even noticeable to many; hence the debate on when to add the milk in general.)
My favorite tea is tea
Do you use milk and sugar? just milk? just sugar?
GREEN TEA? BLACK TEA?
yeah soya milk and 1 tablespoon of sugar
it's just tea
My favorite tea is tea
Do you use milk and sugar? just milk? just sugar?
GREEN TEA? BLACK TEA?
yeah soya milk and 1 tablespoon of sugar
it's just tea
Spot the English guy. 'It's just tea' :D
I haven't adapted to tea with soya milk, never been much of a tea drinker anyway, so I just drink Vanilla Rooibus now, in the evenings.
anyone like pu'er tea? A lot of people think it tastes like dirt, but it's just really good aged black tea.Love pu'er. I also enjoy a good chrysanthemum tea.
WhatCha, a tea store in the UK managed by this guy called Alistair, has a nice selection of teas. One of the favourites out of all I have tried is the Thailand Sticky Rice tea, I just can't get enough of the taste. I also like the Indian Masala Chai (you see a trend here? Sucker for flavoured tea...).
Right now, I also love English Breakfast, I usually take it plain. I'd love to try some matcha!
What's your favourite English Brekky tea brands? I gotta try them all.
If its hot Pu'er, Oolong or a nice Lavender Earl Grey.
In the summer iced Rooibos with a little fruit juice is awesome, Its good warm too its just one of my favourite iced tea beverages.
and I guess I drink a good amount of Kombucha these days which is tea... (?) :rolleyes:
If its hot Pu'er, Oolong or a nice Lavender Earl Grey.
In the summer iced Rooibos with a little fruit juice is awesome, Its good warm too its just one of my favourite iced tea beverages.
and I guess I drink a good amount of Kombucha these days which is tea... (?) :rolleyes:
I googled -Rooibos - hoping it had something to do with kangaroos.. sigh...
That barely even looks like tea xD .Show Image(https://pioneerwoman.files.wordpress.com/2016/05/how-to-make-sweet-tea-09.jpg)
If you aren't drinking carolina sweet tea, you're a filthy yankee.
That barely even looks like tea xD .Show Image(https://pioneerwoman.files.wordpress.com/2016/05/how-to-make-sweet-tea-09.jpg)
If you aren't drinking carolina sweet tea, you're a filthy yankee.
Tbh I drink a lot of ice tea zero, I try to substitute 1 litre of my daily milk consumption this way just to decrease the milk intake a bit (which is pretty high, 3 litres normally). I prefer the non-carbonated version, but I haven't been able to find that one in zero-calorie yet.That barely even looks like tea xD .Show Image(https://pioneerwoman.files.wordpress.com/2016/05/how-to-make-sweet-tea-09.jpg)
If you aren't drinking carolina sweet tea, you're a filthy yankee.
Ice tea is the primary tea consumed in the United States..
Black Tea w/ lots of sugar/sweetener..
Basically the Mountain-Dew of Teas..
And there's really nothing m0ar 'murican , than Mountain Dew..
Tbh I drink a lot of ice tea zero, I try to substitute 1 litre of my daily milk consumption this way just to decrease the milk intake a bit (which is pretty high, 3 litres normally). I prefer the non-carbonated version, but I haven't been able to find that one in zero-calorie yet.
That is correct.Tbh I drink a lot of ice tea zero, I try to substitute 1 litre of my daily milk consumption this way just to decrease the milk intake a bit (which is pretty high, 3 litres normally). I prefer the non-carbonated version, but I haven't been able to find that one in zero-calorie yet.
Am I reading this right? Your daily milk intake is 3L, which you are cutting down to 2L milk + 1L of ice tea, because 3L "is pretty high"?
That is correct.Tbh I drink a lot of ice tea zero, I try to substitute 1 litre of my daily milk consumption this way just to decrease the milk intake a bit (which is pretty high, 3 litres normally). I prefer the non-carbonated version, but I haven't been able to find that one in zero-calorie yet.
Am I reading this right? Your daily milk intake is 3L, which you are cutting down to 2L milk + 1L of ice tea, because 3L "is pretty high"?
(which is pretty high, 3 litres normally).
Am I reading this right? Your daily milk intake is 3L, which you are cutting down to 2L milk + 1L of ice tea, because 3L "is pretty high"?
Holy moly! For the Americans, 3L is approx. 100 fl.oz., or 2.4E-6 acre.ft.
Paging TP: you're the arbiter on what should go in a human mouth - care to add a large teal chime-in?
As expected, I forgot my Yorkshire. Matcha for me today. Tune in tomorrow for updates on this exciting plot arc.
How much cancer is in your milk TP? Can we milk you?
How much cancer is in your milk TP? Can we milk you?
Tp4 does not intake cow growth fluid..
It's not suitable for human consumption..
Orange Juice ++
TP produces orange juice from his teets, cmon down for some vitamin c
TP produces orange juice from his teets, cmon down for some vitamin c
One can take a small amount of orange peel and infuse overnight with COLD black tea..
Don't infuse using hot tea, because it'll become sour and murky...
I have a ton of teas with dried orange peel, some pieces are so big it’s like “wtf mate”
Great, just what I wanted to hear.(which is pretty high, 3 litres normally).
Am I reading this right? Your daily milk intake is 3L, which you are cutting down to 2L milk + 1L of ice tea, because 3L "is pretty high"?
Holy moly! For the Americans, 3L is approx. 100 fl.oz., or 2.4E-6 acre.ft.
Paging TP: you're the arbiter on what should go in a human mouth - care to add a large teal chime-in?
As expected, I forgot my Yorkshire. Matcha for me today. Tune in tomorrow for updates on this exciting plot arc.
(Attachment Link)
There is no Nice way to say it..
If a person drinks 3L of milk per day, that's 3000 grams of Milk..
Ontop of probably going very bald before age 50..
One is guaranteed to develop prostate cancer within a few short years.
Milk is highly carcinogenic due to high hormone content of modern farmed cattle.
They're both milked While pregnant, and also injected to grow faster.
The current products significantly raise the body's level of Insulin growth factor,
It's basically Turbo fuel for Cancer-Cells.
Everyone ALREADY has cancer, but with normally LOW IGF1, those microtumors do not develop.
But when you drink milk.. BOOM, Cancer. !!
Great, just what I wanted to hear.
I also handle carcinogenic compounds on an almost daily basis.
Anyone else here absolutely hate the taste of bergamot? It's like drinking liquid black liquorish :-X
Ladies and Gentlemen: I give you the PG Tips Chimps:
Just tried a new not out yet David’s tea....****s blue as a blueberry. Very fruity, would be a nice summer iced tea....maybe add some vodka or rum.
Just tried a new not out yet David’s tea....****s blue as a blueberry. Very fruity, would be a nice summer iced tea....maybe add some vodka or rum.
wait, blue ****? da fk
I'm an Earl Grey drinker.
I like Oolongs and Jasmines. Sometimes I'll drink Earl Grey if there's nothing better :p
I'm an Earl Grey drinker.
Tea. Earl Grey. Hot.
Samurai Shot (http://www.samuraishot.com/)Show Image(https://i.imgur.com/fyOm3LE.jpg)
That looks liker pelletised horse manure Oo .
Samurai Shot (http://www.samuraishot.com/)Show Image(https://i.imgur.com/fyOm3LE.jpg)
interesting, can you mix this with other drinks?
We recommend four ways of drinking Samurai Shot extracts.
Directly, to enjoy its strength in one shot. Diluted by cold or hot water, with adding fruit juices to obtain delicious tastes, without losing the stimulation effect. Canned drinks are already diluted with fruit juice. Also recommended to mix with alcohol to get original and tasty cocktails.
Samurai Shot (http://www.samuraishot.com/)Show Image(https://i.imgur.com/fyOm3LE.jpg)
interesting, can you mix this with other drinks?
From the FAQ:QuoteWe recommend four ways of drinking Samurai Shot extracts.
Directly, to enjoy its strength in one shot. Diluted by cold or hot water, with adding fruit juices to obtain delicious tastes, without losing the stimulation effect. Canned drinks are already diluted with fruit juice. Also recommended to mix with alcohol to get original and tasty cocktails.
Damn. So much to learn about enthusiast tea.
For now, I just love simple green tea with honey. Puts me out every time.
That looks liker pelletised horse manure Oo .
Green tea always makes me extremely nauseous. Weird because when it's iced it doesn't, but hot green tea makes me throw up 100% of the time.
Never been a huge fan of tea, myself. But at least it's better than coffee, which is absolutely undrinkable.
1) jasmineNever been a huge fan of tea, myself. But at least it's better than coffee, which is absolutely undrinkable.
But if you had to choose a tea what would it be? Also what is the superior beverage then if not tea or coffee?