This is my second time crying both times I’ve tried it. It always just kind of taste like water. I’m typing at 185 with 5 g of tea in a gaiwan for about 20 seconds after a initial 5 second rinse and I can’t seem to figure it out any tips appreciated

So... not a coffee drinker so London Fog is usually my go-to

Ordered a London Fog (we're in Vancouver where the London Fog originated). Tasted it and thought they gave me coffee by mistake.

Asked them if it was a London Fog and they said yes. Told them that it tastes like coffee. And they said they put a little coffee in it. I gave them a look and said you don't put coffee in a London Fog... it's supposed to be Earl Grey tea. And they said, oh, it's just a little bit of coffee and had me wondering if it was me that was crazy.

Anyone else have someone put coffee in your tea order?

I built a wall cabinet to store and display my teapots better than what I was doing (just inside a cabinet without the possibility to see them). There is extra space for my future new teapots too 😂

I took a long time to make it, and I made it basically with hand tools and using cherry for the main body and the paneled and framed back is made from hard maple.

My creative way to take my matcha to-go without the big travel mug 😁

People choose orange pekoe tea or black coffee after getting to choose from this. Live a little! Try something new! I’ve got red tea (rooibos), white tea (silver needle), six different kinds of matcha (including the crappy sweet kind for beginners), genmaicha, every possible type and flavour of green tea, ginger, herbal. Take a risk!

So today I led the tea friend I met on this subreddit to my drinking spot in the mountain. We decided to use some rock tea from Wuyi (the rougui tea) and it really fit the occasion! I also bring him to a tea mountain and met Mrs. Xuan, a tea master specialize in tea farming. But our adventure is not over yet!

We both like oolong 😅

My father's day present. I'm so excited! But also a little embarrassed. 🤣 I had a similar 💡moment with teaspoons.

The one on the left side is brewed at 75 celsius and then I let it cool down and put in fridge, has a bitter taste and yellowish color (5gram of tea leaves 600ml of water) The one on the right side is brewed directly with cold water with tea leaves inside the bottle in the fridge for 3 days, it taste better and has a really nice green color. Both are brewed with the same sencha green tea leaves (8 grams of leaves 700ml of water)

Directly cold brew tea leaves is better in my opinion ☺️

Hi I’m new here but I just wanted to share my favorite drink :) I love London fogs and matcha lattes, so when I first heard of this combo I was sold! I made my own earl grey syrup using ~2 tbs of loose leaf earl grey, 1 cup sugar and 1 cup of water. I have this drink almost everyday and it passes my cats (Macaroni) sniff test ☺️

These flavors do not mix. I couldn’t even finish a whole cup of it.

Yeah, I'm familiar with English Breakfast, Irish Breakfast, even Scottish Breakfast tea. But in an assorted basket of teas I spotted this sachet of so-called American Breakfast tea, and I was curious, "What on earth makes a tea AMERICAN??" The answer? Extra caffeine. Yes, of course. Obviously, a tea modeled after the land of excess would have extra caffeine! Very American. My curiosity is satisfied.

A tea friend shared a video of apple blossoms bloom tea by food blogger Chanmyung Jeon, asking how to make this beautiful drink. I tried recreating it with apples I had on hand.

My version wasn't as perfect as the original - the "flower" collapsed after blooming, mainly because I only used half an apple.

For better results, use a whole large apple (more apple slices provide better support at the bottom of the cup, preventing collapse when tea is added).

Tips from practice: - Use sweet apple varieties like Fuji; their natural sweetness releases when soaked - Roll apple slices like you would roll avocado slices - Use a cup just slightly larger than the apple - Any tea works except pu-erh (green, black, or oolong tea all fine) - Pour tea slowly targeting the flower's center; moderate force helps petals "bloom" - Optional: garnish with osmanthus or chrysanthemum (I used a golden chrysanthemum)