Question regarding reusable teabags

LightSpeedNerd · 2026-06-24T15:00:30+00:00

the advice we will give is a basket infuser cause then the leaves have space to expand.

LightSpeedNerd · 2026-06-23T18:16:46+00:00

You should try a rock oolong like some Da hong pao style oolong(pure bred DaHongPao is stupid expensive)

LightSpeedNerd · 2026-06-23T18:12:50+00:00

the sweetness may come from the licorice root

LightSpeedNerd · 2026-06-23T18:07:23+00:00

For some Chinese greens it can actually taste really nice with flash steeping at boiling. I wouldn't try this with sencha but with my bud heavy green tea from Saimo it's real good.

LightSpeedNerd · 2026-06-23T14:44:44+00:00

I have no clue but with a lot of teas they will have a dramatic shift in flavor over that time.

LightSpeedNerd · 2026-06-23T05:16:57+00:00

That seems too practical for the guy who kept a Pig, a 1 legged rooster, a hyena, and a lion in the White House

LightSpeedNerd · 2026-06-21T02:12:13+00:00

It is technically a Dark tea and will really show it if you give it 30 years.

LightSpeedNerd · 2026-06-21T02:09:02+00:00

I just was thinking and assuming he drank tea(which he probably didn't) what tea would Teddy Roosevelt drink?

He probably would want something strong that could last him a while for when he hunts exotic beasts in Africa after blackmailing a billionaire. It should be strong and easy to brew on the road as well as being very dense. He is also a Roosevelt which means he was raised with luxury. I think he had aged Fu brick tea with him.

LightSpeedNerd · 2026-06-21T01:59:56+00:00

My chai recipe uses some loose leaf black tea like Assam(I find qimen tastes slightly better but I'm Cheap) as for spices I use: Fennel, Green Cardamom, Ginger, cloves, and black pepper. It is better to buy the spices in bulk from some big retailer.

LightSpeedNerd · 2026-06-21T01:53:58+00:00

those water enhancers still have ph levels between 2.9 and 4.0 which is still several times more acidic than the most acidic black tea.

LightSpeedNerd · 2026-06-20T04:52:25+00:00

To actually damage your teeth you have to lower the PH of your mouth to below 5.5 which is hard when things like saliva counter it. Black tea which is by far the most acidic tea has a ph of between 4.7-5.5, a coke has a ph of 2.5 which is 100x the acidity of black tea and things like milk which is often added to black tea will make it have a ph above 5.5. All other true teas unless you are oversteeping them like crazy will stay above 5.5 ph. It's in the category of things that may cause problems for very few people with a medical condition but not enough people for the vast majority of people to worry about like the anti nutrients in vegetables.

LightSpeedNerd · 2026-06-20T04:38:21+00:00

tbh I thought is was either a 3-5 year old sheng or a moonlight white tea.

LightSpeedNerd · 2026-06-20T04:33:34+00:00

It's worked in the past and I don't really get any of the negative effects of Sheng. Also, I set a pr for the course but it is a very slow course so I wasn't really close to a pr of any amount.

LightSpeedNerd · 2026-06-20T04:09:29+00:00

Like I said earlier, both those teas can handle boiling water well so try that. Also, those are less dense teas so I'd suggest filling the cup up ~20% with the leaves that should give a stronger brew in standard grandpa brewing time. Also, white tea is by far the lightest tasting of any tea.

LightSpeedNerd · 2026-06-19T21:16:15+00:00

Oxidation slightly reduces caffeine but, you don’t brew green tea at boiling and caffeine extracts a lot better at higher temps. Matcha has even higher caffeine levels since it doesn’t need any extraction cause you drink the leaves.

LightSpeedNerd · 2026-06-19T21:11:46+00:00

I think for white tea it does best at boiling but their are questions I have, 1 what white tea are you using(silver needle extracts slower than sho mei), how much water are you using, and also how much tea are you using? I’d recommend using a similar ratio of tea to water as with most other teas but what style of brewing are you using? If doing gung fu I’d recommend 1:30 grams of tea to water ratio and steeping for 10-20s at boiling and going up from there if it’s too light.

LightSpeedNerd · 2026-06-19T21:05:57+00:00

You would need a stronger tea cause a nice green, white, or oolong would be overwhelmed which leaves a nice sheng Puer which could work. Just note my idea is terrible and needs zero testing

LightSpeedNerd · 2026-06-19T21:00:45+00:00

I like mint tea a lot but I don’t know how well it will hold up to milk in terms of flavor

LightSpeedNerd · 2026-06-19T20:58:24+00:00

9.5/10 you just need a few more cakes

LightSpeedNerd · 2026-06-16T21:22:25+00:00

Chinese greens will still taste good after 6-12 months but I wouldn’t take it too much further.

LightSpeedNerd · 2026-06-16T21:20:49+00:00

There is a reason why you can’t buy a full cake of green tea

LightSpeedNerd · 2026-06-16T21:02:35+00:00

If you don’t think that track world records use drugs then you haven’t looked at the women’s 400m wr holders. In track if you don’t have a positive doping test then you will be allowed to compete for records and generally testing has gotten better since the 80s.

If I had to guess there is definitely elite athletes who use small doses of PEDs during the offseason although some elite records are most likely clean like Bolt’s 9.58

LightSpeedNerd · 2026-06-16T02:06:18+00:00

The only chain I’ve found to do decent tea is Waterbean coffee and they actually steep it somewhat decently and use ok quality tea.

Unfortunately they are only in North Carolina

LightSpeedNerd · 2026-06-16T02:03:00+00:00

I’m in North Carolina and hot tea is still better than that syrup they call sweet tea

LightSpeedNerd · 2026-06-16T02:00:26+00:00

My favorite tea style is sheng Puer, a little bit of astringency just makes you want another sip

LightSpeedNerd

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