Turn your leftover tea fragments into something magical – homemade tea resin(茶膏). Slow-simmered, concentrated, and deeply satisfying to make.
One small cube = one perfect cup of rich, smooth tea. No waste, all flavor.
Just compared them side by side.
Longjing 43: uniform leaves, pale liquor, chestnut aroma, clean and sweet.
Qunti Zhong: uneven natural leaves, deeper color, orchid + chestnut, more layered and longer finish.
Honestly? Longjing 43 is more drinkable daily. Qunti Zhong is more memorable.
Which one do you usually go for?
The weather's warming up just enough to make me say "screw it" and break out the cold brew setup early.
This time: West Lake Longjing.
The tea buds slowly unfurl in cold water like they're waking up from a nap.
What came out was honestly surprising — Smooth, naturally sweet; Gentle bean and floral notes. It's so clean and refreshing. Perfect for pretending it's already June ☀️
The leaves looked so… not dead. So I hit them with hot water again. And for not wasting tea in this economy.
Do you wait for "official" summer to start cold brewing your greens, or do you just go by vibes (and weather)? And what's your go-to cold brew tea when you want something light and not bitter?