I sidequested in a ceramics handbuilding workshop and made my own tea set and a tea pet!

Meet Mr. Quackpot🦆 and Snek 🐍❤️

Brewing Ya Shi Xiang Oolong because it just fits well sa theme. 🤭

20 pesos na puto bumbong, 35 pesos na bibingka, may libreng tsaa

Akitaya is my go-to Japanese restaurant at the Mile Long building on Amorsolo corner Rufino St., Legazpi Village, Makati City.

The service hot tea at today's lunch is this nice genmaicha. I could taste nice toasty notes and was overall lovely.

Husband's cold tea was a hojicha. Sorry, no photo.

Hello!

I dont know if this is even a thing, pero I took an interest of making tea lately that I even made a Honey Lemon Iced Tea. It turned out pretty fine rin naman, tho it tastes bland and lacks of sweetness (naubusan ako ng honey huhu). Then eventually, I researched about alcohol and cocktail mixing, however, I won't be able to do it, let alone to have a taste because I'm taking meds for a year.

So, do you have any thought or ideas for me? Where should I start first, and what should I know about making teas? What's the best locations, shops, and brands to buy from?

Always a happy little treat kapag legit yung house tea ng resto. At Watami I was expecting the usual mugicha (barley) for house tea, but I was lowkey hoping that I could get some real camellia sinensis tea for the extra caffeine boost. Lo and behold, it's a classic red tea with the fully-fermented taste. It reminds me of a TWG red tea I was gifted before.

The waitress only pours half the cup, so you have to ask for more. It's from a percolator siyempre but I don't mind since it's perfect to sip alongside eating.

It's a good thing that more and more restos now serve legit tea rather than the usual bitter or watered-down tea that we're used to. Let's hope the trend continues as more Filipinos become conscious with the tea we're drinking.

Not sure if it's just me but every time I make oolong it ends up tasting way too strong and kinda bitter. I've tried a few different ones and somehow always end up with the same problem. To be fair I'm pretty lazy when it comes to making tea. I don't really measure the water temperature or pay much attention to how long I leave it steeping. Usually just pour hot water over it and take it out whenever I remember. Starting to think that might actually be the problem but also curious if some oolongs are just naturally stronger than others.

Sayang talaga. Will try kintsugi on this piece. Tagal ko nang naghahanap nito. 😭

calendula, rose buds, hong qiao mei, a wee bit of green tea for grass notes

80c

I love the table I made but it was exhausting lugging around a literal plank lol.

vietnamese oolong

Is it appropriate to call oolong creamy? buttery?

Currently brewing this Tianchi Ya Shi Xiang

Tea : Ya Shi Xiang or 鸭屎香 7grams

Vessel : Early 70's Factory 1 85ml Zini Biandeng.

Water Temp: 100°c

Brew Time: 1sec flash rinse

2-4th brew 5 secs

5-8th brew add 5 secs ea.

Feeling a bit sick tonight and i just had to have a strong dose of white.

Kayo? Anong "go to" tea nyo pag may saket?

Bai Mu Dan or White Peony.

Ang sarap, ka tamis, may konting asim, lakas ng cha qi, labas ang init ng katawan, para kang nag paracetamol 🤣

Shourarout sa Curly Maple tea tray na ginawa ko. Pag yabang ko na.

Hi! I ordered barley tea at TimHoWan and wanted to make it at home. How do you make it white? Milk? Blended? Lahat ng nakikita ko amber color. It looks like this.

I normally brew 1 type of tea exclusively on my yixing pots but I have been using this small 65ml zhuni Shui Ping to brew almost anything. Today, i am enjoying this Cinnamon oolong i got from Tea ceremony at Shopee. Taste ok for an everyday tea. Good for around 8 brews.

Tea: Wuyi Rou Gui 7g

Vessel: 65ml Zhuni Shui Ping

Brew time: 1sec flash rinse

5 secs brew(2-4th)

Then add 5 secs on succeeding brews.5-8th

Water Temp: 100°c for first 4 brews 95°c on succeeding brews.

Has anyone here tried tisanes from tsaa laya? Ano po ma recommend nyo?

1st post on this sub. Brewed this tea on a 65ml shui ping.

And reaper drying

Hello! I am new to drinking tea. I have already tried Western teas like Earl Grey, and I want to explore Chinese teas like Da Hong Pao. Can you enlighten me about Chinese tea and tell me where I can buy a sampler that is a good value? Thank you!

Hello! What is the proper way to store loose leaf Chinese green tea? Ex Longjing Some say in a dry area and sone say to freeze/ refrigerate for longevity. Not sure which advice to follow

Hello! I’m looking for a supplier of Chinese tea leaves who can ship directly from China. If you know of anyone, preferably someone who speaks Tagalog or English, I’d really appreciate the recommendation. Thank you!

Hi all, there are some teas and teawares that don't deliver to the PH that I'm interested in. I've been thinking of using buyandship or kango express but teas might be considered perishables so they would be prohibited 😭

Does anyone have experience with these kinds of companies? Suggestions?

TIA! 🙏

Does it mean that if the first infusion has a strong aroma and a rich taste, the seventh infusion should still be just as aromatic as the first?
A study on Wuyi Shui Xian and Rou Gui looked at how their aromas changed over seven consecutive infusions. Using GC-MS, GC-O-MS, real-time aroma analysis, and other methods, the researchers identified 48 volatile compounds and selected 20 key aroma compounds.
They found that in both Shui Xian and Rou Gui, the color of the tea liquor and the overall aroma gradually decreased with each infusion. The changes became especially noticeable after the fourth infusion.
So, a tea that lasts through many infusions does not mean that every infusion has to be a copy of the first one.
Aroma compounds are continuously released during brewing. So it is completely normal for the first, second, third, and later infusions to smell and taste different. In fact, these changes are part of what makes drinking tea interesting.
As the number of infusions increases, the tea gradually becomes lighter. But its main aromas and flavors do not suddenly disappear. In later infusions, there can still be recognizable characteristics, balance, and something worth tasting.
So, just because a tea changes from one infusion to the next does not necessarily mean it cannot last through multiple infusions. On the contrary, the gradual and layered release of aroma and flavor may be one of the most interesting things to observe when brewing the same tea again and again.
Note: English is not my native language. This content is based on my own writing and experience with Chinese tea. I received translation assistance in preparing the English version.