90

Tried an experiment today.

Apologies before you read further, because in some places what I did might cause a pretty good uproar.

I made this iced. I thought it would be fabulous. Not so much. All of the things I love about this tea are enhanced with the warmth.

Note to self: Reserve the pricey Premium Dragon Well for hot tea in the future. It tastes so much better that way.
Thank you for remembering!

Also, this makes me think that I will only like herbals or black teas iced. I might try a flavored green at some point.

Azzrian

I use less expensive (such as tropical tea company) green teas for iced – their strawberry green does well. I don’t fault you for trying this though if we don’t try things we will never know! :)

teawing

I make gunpowder green and add mint leaves over ice (Moroccan Mint) and actually crave it at times…

teawing

and no judgement from here either, you don’t know if you don’t try…

Missy

I try every thing iced. I figure it’s a good way to push the parameters of each tea to find out how I like it best. So I raise my beaker to you!

gmathis

Green with peppermint (steeped correctly, then chilled) is very nice. We salvaged a peppermint plant from House that Was that is bearing huge leaves right now. I’m drying them for summer experiments, but the dried-leaf aroma isn’t very strong. Any mint-drying experts have any advice?

SimplyJenW

I know some of us are not tea purists, but iced premium long jing is kind of a pearl clutching moment for some.

Dinosara

I’m very fond of flavored greens iced, especially jasmines (though never use the pearls of course! :D)

SimplyJenW

I do have a jasmine green (Chung Feng) from Le Palais des Thes. I might have to try that one iced next.

teawing

+1 jasmine green iced…

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Comments

Azzrian

I use less expensive (such as tropical tea company) green teas for iced – their strawberry green does well. I don’t fault you for trying this though if we don’t try things we will never know! :)

teawing

I make gunpowder green and add mint leaves over ice (Moroccan Mint) and actually crave it at times…

teawing

and no judgement from here either, you don’t know if you don’t try…

Missy

I try every thing iced. I figure it’s a good way to push the parameters of each tea to find out how I like it best. So I raise my beaker to you!

gmathis

Green with peppermint (steeped correctly, then chilled) is very nice. We salvaged a peppermint plant from House that Was that is bearing huge leaves right now. I’m drying them for summer experiments, but the dried-leaf aroma isn’t very strong. Any mint-drying experts have any advice?

SimplyJenW

I know some of us are not tea purists, but iced premium long jing is kind of a pearl clutching moment for some.

Dinosara

I’m very fond of flavored greens iced, especially jasmines (though never use the pearls of course! :D)

SimplyJenW

I do have a jasmine green (Chung Feng) from Le Palais des Thes. I might have to try that one iced next.

teawing

+1 jasmine green iced…

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Bio

My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

Location

Ohio

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