r/tea

Hello! I posted here before about making my own tea set and here is the update! Meet Mr. Quackpot 🦆 and my new tea pet: Snek! 🐍

I'm so glad that the teapot is functional and everything went well! My first time in handbuilding ceramics. 🥹❤️

Of course the perfect tea to brew here would be Ya Shi Xiang Oolong. 🤭🍵

Just finished this tea tray for a friend - carved from over 100 year old reclaimed barn wood featuring four Moss Agate spheres that are set, but spin freely. I also utilized an old nail hole on the rim as a place to display a small flower or burn an incense stick.

Ceramic Cup by Siambiosys
Tea Kettle from the thrift store

Harney & Sons Organic Rooibos Chai - never had this before - they tucked it in with my last order - what a pleasant surprise!

I'm drinking it plain, but I think honey would compliment?

How do you take Rooibos usually?

the steam looks so nice by candle light

I’ve been enjoying loose-leaf black tea a lot more lately, especially when I need a little break from work.

Toasted brown rice + Dragon Well (Longjing) green tea = homemade Genmaicha, my way.

PS: At first I thought roasting brown rice would take a long time, so I even walked away. But it turned out not to be the case — once the pan was hot, it started popping in less than a minute. So just be careful, when you do this. Don't walk away at any point.

Having tea with water boiled with alcohol, strong wind. it took 20 minutes to boil 450 ml

This tea is a gift from a Redditor friend of mine and honestly...for a boutique Pu'er it is really nice and very interesting. I did a rough "eh just cover the bottom of the gaiwan lah. Agak-agak (just guess-timate) only" amount into the gaiwan and only found out that I actually got it to 8g sharp. LMAOOOOO. Hey that measurement helps. It's 150g gaiwan by the way. Standard of the mill cheap porcelain one. Nothing fancy there.

But the tea itself, after rinse and first infusion onwards - woah. The oil coating, the tiny bitterness and astringency that swifts goes away and what followed are thick honey nectary sweetness with hints of rose syrup and other floral stuff. Truly a light Bai Yin Shan aged sheng puer tea. Light it is yes but the last pic..is at the 10th or 11th infusion.

This tea is easy to drink due to its sweet lightness and yet damn persistent. I can imagine this tea reaching 30–40 infusions without much trouble. The thickness of the 10th or 11th infusion still feels like its around the 3rd or 4th infusion. To put it as an analogy, if a typical pu'er tea tends to peak at a mountain and the gradually fall rather fast by the 5th infusion onwards like well...a pile of rocks...this one works more like a tumbleweed falling over a huge mountain but with gentle slopes. Very cowboy movie imagery I know - yeehaw~

Nonetheless would recommend to those who can get Hojo's teas somewhere. It's a boutique Pu'er thing, some variety to have other than the usual "me being happy" Big factory puer teas that I have (earlier I had 2018 Xiao Fa/7663 Xiaguan shu pu'er tuocha). Hey - variety is truly the spice of life. Cheerio.

I put it together over a couple of months, and the celadon gaiwan has been with me for years. A full bamboo tea tray wouldn’t really fit my small table, and it seemed like it would mold in our wet climate, but i found a ceramic tray that works well which has a drainage spout! Also, 99% of the time I’m only serving tea for myself so a bigger setup doesn’t make as much sense.

I’m Japanese and usually drink senchas, but I got super into oolongs recently and I’m fascinated by Chinese tea traditions and how different they are from Japanese ones (and similar in many aspects too).

Also a question: I received the super tiny 80ml yixing tea pot for my birthday and it’s cute and lovely, but because it’s so small it’s difficult to get the leaves to unfurl fully and not clog it up. Should I break up the leaves or just use less per steeping?

This is a random bag of milk oolong ahead in my stash. I've had the bag since 2024 -I bought a half kilogram portion and this is the last of that bag. It was fresh when I bought it. (Should I stop buying large portions of tea? No.)

This tea is on its last leg and it's tired and ready to be composted. The tea still drinks and brews the same way but I had to use more because the tea is really old.

No, milk oolong doesn't spoil but it does get old.

I always liked gongfu tea sessions, unfortunately the person who put me in them can’t do them anymore, so I’ll have to do them myself, it goes well)

I was looking for a solid, affordable everyday tea I can take on business trips, to the office and not worry water temperature and hardnes. I was recommended an aged white tea, Shou Mei and I picked one up recently from Amazon, specifically the LWXLJMJZC 2016 Fuding Shou Mei, 15€ shipped.

For the relatively cheap price it understandably has quite a few stems and is a bit crumbly, which means less caffeine and a profile that's a bit flatter overall from what I've heard but on the flip side also should make it sweeter.

For the best flavor experience you should prepare it Gong-Fu style, using at least 5g per 100ml with about 45s infusions, and just toss it in a thermos with boiling water western style for a second use later.

When it comes to the taste it's pretty good considering how cheap this tea is – sweet, bit bready, and surprisingly dark for white tea. It has classic notes of old wood, and if you brew it a bit too strong or extract it for too long, aromas of wet old wood, earth, and dusty cellar come through as well, but not in a way that's undrinkable.

In its best moments it even has a tarty sweetness something almost like fruit sirup or marmalade, plus a slight dark dry fruitiness and a some cinnamon in the finish, sweet aftertaste. And even with our hard water from the scaled up kettle it somehow still tastes creamy and soft. I like it.

Tasty Duck S#!t Oolong. This nightly tea drinking is so relaxing. Glad I got into this.

Hi everyone,

Greeting from a small, quiet village in Vietnam.

Today, I wanted to share a little piece of my daily peaceful life with you all. In the picture is a special kind of tea we enjoy here—wild tea buds harvested directly from old tea trees in the high mountains.

Unlike regular processed tea leaves, these young buds are carefully handpicked, keeping their natural greenish-red hue. When brewed, the tea has a clear, pale gold color with a gentle herbal aroma. The taste starts with a subtle, refreshing bitterness on the tip of the tongue, followed almost immediately by a deep, lingering sweetness (đậm đà) in the throat.

Sitting on the porch, surrounded by the scent of wild flowers and watching the quiet day go by with a hot cup of tea in hand—it’s the simplest kind of joy, but it warms the soul like nothing else.

If you ever visit Vietnam, skip the fancy cafes for a moment and try sitting on a small wooden stool by a village garden for a cup of local tea.

Have any of you ever tried Vietnamese wild bud tea before? I’d love to hear your thoughts!

Saemidori Gyokuro from Yame, Fukuoka.

I used 5 grams of leaf, 110 ml of water at 50 Celsius. Steep time of 2 minutes.

Prepared in my Tokoname Shudei clay teapot.

It's mostly aromatic and it's pretty good when I add cinnamon sugar.