drank Bukit Cheeding by BOH
89 tasting notes

Picked this up on a trip to Asia last year, and only got around to trying it now. Comes in loose leaf in a standard sized tin, so I used the Bodum infuser for this. Its a fairly standard tasting black tea, I brewed it strong at first, 1 tsp for 5 min in 1/2 cup water, and then mixed in 1/2 cup hot milk to get a really milky black tea with no sugar. Seems like it will make a good breakfast tea. I’m going to try it next mixed with coffee and see if it goes well! I find combining tea & coffee gives a nice extra boost which I’m sure I’ll need when work starts back up next week…

195 °F / 90 °C 5 min, 30 sec 1 tsp 4 OZ / 125 ML

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finding myself in hot water again and again…

I grew up in a tea drinking culture, but my parents were seriously hung up on jasmine tea and oolong tea, so I never really had much exposure to other teas. My horizons expanded when I moved to Japan and discovered genmaicha (roasted rice tea aka popcorn tea). after that, I discovered black teas, red teas, and flavoured teas, how different teas could be by the region, processing methods, water used.

Now I can’t get enough of it!

I experiment with different teas, blending them sometimes to see what the outcome would be. I find my tastes to be quite diverse, but run away from the more floral side of things. Tie Kwan Yin is probably the only one that most people seem to enjoy, that I don’t. Otherwise I am game for most teas. Fruity? love it. Smoky? Mmm. Earthy? bring it on! Light and vegetal? keep pouring!


Toronto, Canada



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