I'm just gonna say it: Compared with #Tea cultures in places like China, Japan, India, Morocco and others all around the world, British tea culture is just boring.

Tea is hugely diverse in the different types of tea leaves, how it is grown, how it is prepared, how it is drank and the significance attached to it by different cultures around the world. Britain doesn't have any of that. We took something that is so diverse and interesting and we made it beige (literally and figuratively) and boring. We are known as tea lovers but our tea culture sucks in comparison to others.

This "perfect #tea strength chart" pops up from time to time, and I struggle with the #maths of it.

At first glance it appears to show how tea strength changes in two variables. One variable is labelled 1-6, the other A-F, but (here's my first problem) it is not specified what is being varied along each axis. One *could* be brew time; the other *could* be milk quantity, but I don't know for sure, and even if I'm right there's no way to tell which is which.

Further, it appears to me that mugs along the same 45⁰ diagonal running from bottom left to top right have exactly the same colour. This may indicate that (if my guess at the variables is correct) any colour change introduced by altering brew time can be offset by changing milk quantity (and vice-versa), but this feels dubious.

I'm more inclined to believe that there is actually only one variable at work here (if pushed, I would guess that it's the amount of milk), and that instead of 36 different strengths of tea there are actually only 11.

I think this 2D chart should really be a 1D spectrum, and that the conductors of the study have chosen an unnecessarily complicated visualisation which implies things that aren't true. It's almost as if this isn't the result of dedicated and rigorous academic practice.

Tea content on English social media: ‘what is pu-erh?’

Tea content on Chinese social media: interviews with tea farmers and roasters from every region, in Mandarin and Hokkien and Teochew, visits to tea houses from KL to Shantou and Shanghai, even specialized tea content like ‘how to take better photos of your tea for social media, use lighting and props’

#Tea

welcome to the tea party

@grahamperrin #unix_surrealism #technomage #runbsd #bsd #linux #plan9 #tea #fediart #mastoart #comic

Necítim sa zle, vôbec, len sa cítim ako by som niečo robil. #bleh #tea

edit: ak mám byť úprimný, nohy piči z toho behu, normálne stehná eh bleh heh cítim riadne.. dobré to je

😂
Via U.S. Embassy London
7:41 AM · Jan 24, 2024:

"An important statement on the latest #tea controversy. 🇺🇸🇬🇧"

One of my special dishes that I cook for friends, which is quite a spectacle, is my tea-smoked chicken (or duck. Or tofu).

It was one of my fave dishes to order in nice Chinese restaurants back in my part of the world, but the secret is I cook this so as to get rid of the tea I’ve ordered that I don’t love.

This recipe is pretty close to what I do. I also smoke in a wok, with spices:

redhousespice.com/chinese-smok…

I serve it with Singapore-style chicken rice.

#Food #Tea #Recipes

Just came across this black tea blend for chai, with ghost peppers.

Definitely going to try and review!

ketlee.store/product-page/bhut… (INR store, and shipping to India)

USD and US shipping version: ketlee.in/product-page/bhut-jo…

@tea #tea

I feel a little silly: when I read about ‘gongfu tea ceremony’ in western social media, I had absolutely no idea what it was.

So I put off making tea that way. Recently I had a lightbulb moment: I sat with my grandfather, from Chaozhou, as he made tea every day and that’s probably gongfu tea, though he just called it ‘tea’. So I didn’t actually have to read about how to do it. I just had to make tea.

Today, Yunnan Sourcing’s delicious Jin Jun Mei black tea.

@tea #tea

Chinese tea discourse in the west, without the food, is like meditation culture in the west: without the faith. I made a scallop chicken congee WITH pipa oolong tea in the broth. Topped it with Teochew (Chaozhou) olive vegetable preserves and, somehow, sour cream and onion dusted chicken chicharrones (that I also made).

#Tea #ChineseFood #Food #Cooking

Tea reviews:

Usually I drink Taiwanese oolongs but farmers in Thailand and India and Nepal have been doing good work with some cultivars. “Ruby oolong” seems to be a variant of ‘jin xuan’, which is what I drink more of. This one from Darjeeling is velvety, fruitier than a jin xuan

I buy it at Rainbow Grocery in SF at bulk rates, a bit cheaper than the price straight from them:

youngmountaintea.com/products/…

The one from Rishi is from Thailand: rishi-tea.com/products/organic…

#Tea #Oolong #TeaReviews

Pues después de un tiempo, fotomonday de un retratillo de una ceremonia saharaui del té.

PD: El único té que me gusta, pero que mal me sentó al estomago.

#Photography #Fotografia #BlackAndWhite #Bw #ByN #Portraits #Retrato #StreetPhoto #Sahara #Saharahui #Te #Tea #Photomonday #Fotomontag