For me it’s three kinds of oolongs, two pu-erhs, a white cake, and a couple of greens.
What’s yours?
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Oolongs and senchas for pleasure…
…matcha for results 😄I’ve never had matcha… is it nice? I guess it must be, obviously.
How does it compare to green tea?
Different experience, same taste (kind of). The texture is different, especially if you brew koicha (“thick tea”).
Personally, it seems to affect me a bit more than leaf tea (that’s why in my initial comments I said I drink it for results 😄), but that can be just my impression (so YMMV).
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My daily go to is a jade oolong. But I also keep an early grey, a pu-erh fruit blend (Lost Boys from Adagio) and matcha around for when the mood hits. A nice matcha latte with oat milk and a bit of agave syrup is just fantastic.
Gen mai cha, black teas with additions: pine needles/apple and orange peel/ raspberry and cinnamon
Regular green tea mixed with hibiscus.
I’ve been meaning to get a pu’er cake. I usually have earl grey and jasmine green.
does anyone know how to tell a good pu’er from a shit one?
I’d say age and smell. If it smells too fishy it’s shit. When it comes to sheng (raw) pu-ehrs aim for older ones. Young shengs tend to be very bitter.
Older like 5 years or older like 100 years?
Sheng (raw) as opposed to…?
I’d say older than 3yrs. And sheng as opposed to Shu (ripe). The former is pressed and left to age, and the latter is cooked, speeding up the fermentation process, thus mimicking aging.
The two have completely different characteristics and taste differently. I’d say Shu is more forgiving in terms of steeping, but on the other hand is a lot heavier in taste, with more umami (fishy flavor)
Daisena Aroma tea with forest fruits. The only one that really hits.
Anji bai cha, Taiping hou kui, Huo Shan huang ya, Meng Ding gan lu, compressed Nannuo shan whites, lao cha tou