As this tea is quite a dark/strongly fermented tea, I wondered what might happen if I added a little soy milk to it……
YUM. The sweet taste with the creaminess was amazing, so I made up a fresh cup, this time doubling the tea strength and mixing pretty much half and half with the milk, and I think I have a new favourite drink.

185 °F / 85 °C 3 min, 30 sec

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I’m an old soul in a 19 year-old body and have been a tea-devotee all my life. I grew up in a household that ran on quirky little superstitions around tea and how it was made, and as I grew up I started to learn more about the history of tea and tea making and found a little world of knowledge that I love.
I’m constantly looking to try new teas and blends; my favourite variety of teas are lightly fermented oolongs but I love everything from straight up black tea to herbal and floral tisanes.
I’m a major nerd when it comes to history and I’m majoring my studies around ethnobotany; the study of relationships between different cultural groups and their uses of plants. It’s a big ambition for me to one day travel and learn more about tea and it’s history in different cultures.
Just for now though, I have to rein in my obsession with building up my tea collection and mad rants over steeping times with my family.


Brisbane, Queensland, Australia

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