I’ve had some much less smoky lapsang suchong before, and I like smoky flavors in tea like Russian Caravan. This one just tasted way over the top (to me). Can’t actually taste anything under the smoke. It’s just all smoke all the time.
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Dan Cong is so hard to brew, but when you make it good, man is it good.
I did get some of that crab leg tea, but I haven’t had occassion to drink any of it yet. Hoping to remedy that soon.
I have some simple, supermarket hojicha I bought because I came across the mention of “tea rice” and even though I’m a life-long rice enjoyer the thought of using brewed tea to cook rice in had never occurred to me.
I made the tea rice and it worked pretty well, but the main reason I’m writing this post is that I also steeped some of it cold and quite enjoyed it. It came out subtle, yet rather refreshing.
Does anyone have recommendations for tea styles/varieties that they enjoy brewed cold? (and I’m not talking about the “iced tea” that is really just a bottle full of sugar syrup, I mean just tea with ice and water)
…or perhaps, tea brewed hot but then chilled?
I really like Kukicha cold. The stems give it a lot of sweetness. It’s super refreshing.
Honestly, I sometimes make a big pot of tea in the morning, and refrigerate whatever I don’t drink and have it with dinner. I’ve found that jade oolongs like Ti Kuan Yin or Ali Shan chill extremely well, and so do Chinese black teas like Golden Monkey or Jin Jun Mei.
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It’s still in the 80s (F) here right now. I can’t wait for it to cool down enough to drink more hot tea.