r/TeaPictures

It is a beautifully quiet morning this morning and I am enjoying Shan Lin Xi Oolong from Eco-Cha. The tea is delicately floral with a buttery mouthfeel. I wanted to take advantage of the sun slowly creeping in.

(It’s always Oolong o’clock)
Still enjoying all the tea I brought back from Taiwan.

A Yixing teapot, a simple cup, an aged PuErh, and a little vase with flowers.

I whipped cream with matcha and served it over vanilla and strawberry ice-cream. It was truly happiness in a spoon.

Found this used tea tray for $10 on fb marketplace. Decent

All the Beautiful things

This is a step called "Zuo Qing". Workers shake the tea leaves in big bamboo trays.

This gently breaks the edges of the leaves so they can mix with air. It's hard work, but it makes the tea smell amazing!

Picked up a loose leaf iced tea blend a while back and finally got around to using it today..........I wasn't trying to make anything fancy, just wanted something cold to drink, but it turned out way better than I expected. The flavor was really clean and refreshing, and it didn't have that overly sweet taste that a lot of store-bought iced teas seem to have.

For anyone curious, this is basically what I did:

• Put about 2 tsp of loose leaf tea into an infuser.
• Steeped it in a small amount of hot water for around 5 minutes.
• Let it cool for a bit.
• Filled a cup with ice.
• Poured the tea over the ice and added a little cold water.

That's it......I think the thing that surprised me most was how much flavor came through even after pouring it over a ton of ice. It was super refreshing and honestly felt like something I'd order from a café. Now I'm wondering what blends work best as iced tea. What are your favorites? Fruity, floral, black tea, green tea... I'm open to suggestions.

One of my customers suggested I try something a little unconventional — blending Fu Brick Tea with Ripe Pu-erh. I finally gave it a go today, and honestly? I'm so glad I did.

I used Jingyang Fu Cha paired with a 2021 Ripe Puerh — 3.5g each in a 100ml gaiwan. Both teas I know well. I've tasted them countless times on their own. But together? Completely different experience.

The aroma in the cup leaned unmistakably Fu Cha — that warm, earthy mushroom note front and center. But the first sip opened with the familiar depth of ripe pu-erh, and only in the finish did the Fu Cha character gradually emerge — the Jin Hua funk, the dry earthiness, that signature aftertaste. Neither one overpowered the other. They just… coexisted in this unexpected, layered way.

I went with longer steeps throughout, letting each infusion sit. By the 5th steep, the flavors started to mellow and fade, but the session still felt complete — like a slow, honest conversation between two very different teas.

The spent leaves told their own story too — the compressed Fu Brick loosening up alongside the darker, finer ripe pu-erh leaves. A quiet reminder of how different their journeys were before ending up in the same bowl.

Would I do this again? Absolutely. Is this going to become a thing? Maybe it should be.

This is a new tea to me. Beautiful red/amber color with a caramel with very slight floral notes and almost berry flavor. Does not linger long in the mouth but very enjoyable. It is not quite an oolong tea and not quite a black tea so it is rather unique with features of both those teas. I purchased it from Teavivre for those who are interested.