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Recent Tasting Notes
This tea arrived in the middle of the latest round of insane busy-ness earlier in the week. I don’t remember my detailed impressions because they’re lost in the blur, but this tea didn’t disappoint even in those circumstances. It’s everything you’d hope – and expect – a high altitude Alishan oolong to be. I’m so relieved that the usually reliable teas.com.au has started stocking this, and that it’s turned out to be just as good as it’s supposed to be, because my previous main source of Alishan is no more.
I couldn’t survive without at least a small supply of this in the house!
Just found this, unopened, in the cupboard. From the use-by date – and also by the fact that when I checked I discovered that it’s been discontinued and replaced by a similar tea – it’s been there for at least a little while. I’m guessing I bought this sometime in the past six months. I was looking for a light, fruity tea to go with this hot summery day, so uncovering it today seemed like fate. Or perhaps just serendipity. Anyway, I tried it, and it brewed okay. The flavour doesn’t seem as though it’s faded much despite the months lurking in the back of my tea cupboard.
I’m in two minds about this tea. On the one hand, the flavour leans in the direction of a fruit salad of a tea, with a bit of the sort of flavour I generally associate with overpoweringly fruity mixed teas that brew bright red. But on the other hand, this tea is pale yellow rather than bright red, and leaves behind a definite taste of strawberries on the tongue, which I really like. There are bits of dried fruit mixed into the tea leaves, so the fruit flavour seems to be (at least partly) the real deal.
I’ve been awake for something like 35 hours at this point, and now I’m finally home – and reunited with my tea cupboard! So many teas to choose from, but it was actually very easy to pick this one, which is one of the silkiest, milkiest Formosa oolongs you could ever hope to meet. On top of the fabulous taste, it always makes me feel that bit better as soon as it hits my system – probably the antioxidants – and right now it’s even managing to make me feel sort of vaguely awake.
Home made Spiced Chai Recipe
About 30 min.
2 cups water
2 cups milk
2 green cardamom pods (1/8 tsp seeds)
6 whole cloves
2 slices fresh gingerroot (2 tsp dried)
6 black peppercorns
2 3”cinnamon sticks, broke into pieces (2 tsp coarse ground)
½ star anise (¼ tsp ground)
2 tsp Black loose tea: Mamri tea recommended (2 black tea bags)
2 tblsp honey or sugar (or to taste)
½ tsp Fennel seeds
½ whole nutmeg or chopped
¾ tsp vanilla extract
1. Put the water and milk in a saucepan, add the spices, and bring to a low boil. Turn down the heat and let simmer for 10-15 minutes depending on how strong you want the spices.
2. Turn off heat and add the loose tea. Let steep for 5-10 minutes depending on your desired strength.
3. Carefully strain tea through strainer into a mug or other pot to remove spices.
4. Stir in honey or sugar, mixing well to dissolve. (Optionally mix in vanilla extract.)
5. Serve While hot