Tea ... who likes it?

Grarea

Grarea

Forum Plod
"then theres also masala (spicey) tea
vid of masala tea below"'
Now, this looks pretty interesting.

Also, I was accidentally getting quite close to the turmeric latte.
This looks yummy.
So far, I got to turmeric, ginger, nutmeg and honey in milk.

Also tried above but with acv.

Although, shall we throw this at this thread?:
www.atgshaving.com

Caffeine and alcohol free zone

I thought it might be interesting to see what else people sup. Rather than clog up the Tea thread with such a thing as Tisanes and infusions. There are a lot of health benefits to many of these as well as just something nice to sup on. I am trying various things. I have rather liked various...
www.atgshaving.com www.atgshaving.com
 
D

Deleted member 2936

Guest
Grarea said:
"then theres also masala (spicey) tea
vid of masala tea below"'
Now, this looks pretty interesting.

Also, I was accidentally getting quite close to the turmeric latte.
This looks yummy.
So far, I got to turmeric, ginger, nutmeg and honey in milk.

Also tried above but with acv.

Although, shall we throw this at this thread?:
www.atgshaving.com

Caffeine and alcohol free zone

I thought it might be interesting to see what else people sup. Rather than clog up the Tea thread with such a thing as Tisanes and infusions. There are a lot of health benefits to many of these as well as just something nice to sup on. I am trying various things. I have rather liked various...
www.atgshaving.com www.atgshaving.com
Click to expand...
i assume you mean apple cidar vinegar?
personally i wouldnt put that in, i have acv every day but that stuff is potent unless of course you only put a bit in

masala tea i find is really nice in the evening or at night and in the winter, you know when you just want to chill and relax
 
Grarea

Grarea

Forum Plod
saj1985 said:
i assume you mean apple cidar vinegar?
personally i wouldnt put that in, i have acv every day but that stuff is potent unless of course you only put a bit in

masala tea i find is really nice in the evening or at night and in the winter, you know when you just want to chill and relax
Click to expand...
yes apple cider vinegar.
And, boy, yes, just a smidge.

Oh, I meant without the milk.
It curdles the milk,
 
D

Deleted member 2936

Guest
Grarea said:
yes apple cider vinegar.
And, boy, yes, just a smidge.

Oh, I meant without the milk.
It curdles the milk,
Click to expand...
you ever had the teas or the turmeric milk i mentioned before?
 
D

Deleted member 2936

Guest
@pjgh hey mate ive been reading through this thread from the start where do you get your teas generally from? i noticed quite a few chinese teas too
 
pjgh

pjgh

Forum GOD!
Proper Chai is really nice @saj1985 ...

I used to eat a lot at a place in Bradford called 'K2' (as in the mountain) and the old boy there (also called Saj, first generation immigrant and a "proper" Yorkshire accent on him) would give us glasses of Chai if he had the kettle on. There's a good Kashmiri community in Bradford (in fact, Bradford's oldest curry house is 'The Kashmir' est.1958) and you can get good chai if you ask.

I follow thrifty Asian practices of keeping spent tea leaves, boiling them up ("well boiled") to get the last of the flavour and mixing in spices. I tend to just go with turmeric, clove and cinnamon bark, but of goor for sweetness. I've got some milk leftover from rasmalai so I'll boil that up with whatever tea leaves are done this evening. You can do likewise with your Yorkshire Tea bags ... nowt wrong with a good cuppa Yorkshire!
 
D

Deleted member 2936

Guest
pjgh said:
Proper Chai is really nice @saj1985 ...

I used to eat a lot at a place in Bradford called 'K2' (as in the mountain) and the old boy there (also called Saj, first generation immigrant and a "proper" Yorkshire accent on him) would give us glasses of Chai if he had the kettle on. There's a good Kashmiri community in Bradford (in fact, Bradford's oldest curry house is 'The Kashmir' est.1958) and you can get good chai if you ask.

I follow thrifty Asian practices of keeping spent tea leaves, boiling them up ("well boiled") to get the last of the flavour and mixing in spices. I tend to just go with turmeric, clove and cinnamon bark, but of goor for sweetness. I've got some milk leftover from rasmalai so I'll boil that up with whatever tea leaves are done this evening. You can do likewise with your Yorkshire Tea bags ... nowt wrong with a good cuppa Yorkshire!
Click to expand...
So have you actually had Kashmiri tea?

I'm originally a Lancashire lad so yea I know Bradford, we used to go to Mumtaz paan house when I was a kid, that's before it became really big I even remember my mum struggling parking in the small car park which was in the side aisle but now it's got a massive car park across it, I assume that the food there isn't as good as what it used to be.

Yea in regards to cinnamon bark I think it's better to put in then the cinnamonm powder, I made some golden mill (turmeric milk) but kept not coming out right then Mrs told me to use the cinnamon bark instead and it worked a treat lol
 
D

Deleted member 2936

Guest
pjgh said:
I've had teas from all over, but my first port of call is generally https://www.tea-and-coffee.com/ < huge stock, good turnover (so fresh) and consistently good quality.
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is there any good vids like on youtbe on how to make tea with loose tea?

also that site is good but theres sooooo many different types of tea, i mean where do i start? 🧐
 
pjgh

pjgh

Forum GOD!
Mumtaz ... yeah, that's a big concern now.

With regard to loose leaf tea, you can start out with some classics:

These are all black teas (and spent leaves will boil up for Chai) ...

Assam - Indian, malty, strong and good for breakfast tea. Good for Chai, this one.
Ceylon - Sri Lanka (now), medium flavoured
Keemun - Chinese, slightly smokey ... good blended with Assam for breakfast tea, nice otherwise afternoon
Dian Hong - Chinese (same varietal as Assam), presumably it was this tea that was "stolen" by the British who legged it over the hills to Sikkim? It's malty, deep red and quite gorgeous.
Lapsang Souchong - Chinese, smoked over pine wood. Very smokey, some say it's like drinking stewed tobacco! Not quite.
Rose Congou - Chinese, with rose petals. Nice after dinner tea.

... there's loads of green tea, but I'm not a big fan. I do like white, though.

Pai Mu Dan (White Peony) - Chinese, light flavour and very refreshing. Try to find one with really big leaves! The "cheaper" the better ...
Xue Ya (Snow Bud) - Chinese, very fine white tea. Quite classy, very tasty and refreshing. Good chilled!

I also like Oolong ...

Shui Xian (Water Spirit) is my favourite (well, Bai Ji Guan, but it's so damn expensive!) and a good introduction to the very specific world of Wuyi 'rock tea'
Tie Guan Yin (Iron Godess) is good drinker with very large leaves rolled up, which open up when you brew it. You don't need much!
Milk Oolong (with Caramel) which Tea & Coffee do ... really nice "dessert" tea
 
D

Deleted member 2936

Guest
pjgh said:
Mumtaz ... yeah, that's a big concern now.

With regard to loose leaf tea, you can start out with some classics:

These are all black teas (and spent leaves will boil up for Chai) ...

Assam - Indian, malty, strong and good for breakfast tea. Good for Chai, this one.
Ceylon - Sri Lanka (now), medium flavoured
Keemun - Chinese, slightly smokey ... good blended with Assam for breakfast tea, nice otherwise afternoon
Dian Hong - Chinese (same varietal as Assam), presumably it was this tea that was "stolen" by the British who legged it over the hills to Sikkim? It's malty, deep red and quite gorgeous.
Lapsang Souchong - Chinese, smoked over pine wood. Very smokey, some say it's like drinking stewed tobacco! Not quite.
Rose Congou - Chinese, with rose petals. Nice after dinner tea.

... there's loads of green tea, but I'm not a big fan. I do like white, though.

Pai Mu Dan (White Peony) - Chinese, light flavour and very refreshing. Try to find one with really big leaves! The "cheaper" the better ...
Xue Ya (Snow Bud) - Chinese, very fine white tea. Quite classy, very tasty and refreshing. Good chilled!

I also like Oolong ...

Shui Xian (Water Spirit) is my favourite (well, Bai Ji Guan, but it's so damn expensive!) and a good introduction to the very specific world of Wuyi 'rock tea'
Tie Guan Yin (Iron Godess) is good drinker with very large leaves rolled up, which open up when you brew it. You don't need much!
Milk Oolong (with Caramel) which Tea & Coffee do ... really nice "dessert" tea
Click to expand...
hmmm assam defo sounds like my cup of tea, will read more into it, many thanks saj
 
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