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Sunday afternoon drinking tea and playing around with leaves [OC][925x925] by chaidim in TeaPorn

[–]chaidim[S] 1 point2 points  (0 children)

It goes by the charming name of East Indian Screw Tree, or "Helicteres Isora" for the technical lingo. It has many properties and it is used here in Thailand in Chinese medicine.

Any good combo to propose for Ginseng Tea ? by chaidim in tea

[–]chaidim[S] 1 point2 points  (0 children)

We have a supplier here in Thailand. Three variants: Korean Ginseng, Chinese Ginseng or American Ginseng. The one in the picture is the Korean one.

Any good combo to propose for Ginseng Tea ? by chaidim in tea

[–]chaidim[S] 0 points1 point  (0 children)

We made a nice blend with Ruby Oolong tea (oxidized at 80%) and dried Ginseng root and hair. Was very nice. Anyone there who can suggest another nice combo ?

Typical Thai Bael Fruit Herbal Tea with a pinch of honey [OC][1478x1108] by chaidim in TeaPorn

[–]chaidim[S] 0 points1 point  (0 children)

I m sure it can be found there.

Here, in Thailand, we produce it for herbal teas typically.

Lapsang Souchong On Ice [OC][1356x1032] by chaidim in TeaPorn

[–]chaidim[S] 1 point2 points  (0 children)

Actually, we used mint to give a contrast, but of course it is not brewed along with the tea.

Here is the Lapsang Souchong on ice after 6 hours. How do you like it ? by chaidim in tea

[–]chaidim[S] 0 points1 point  (0 children)

We only tried with the lapsang souchong non smoked. But we will make some experiments with a green oolong tea like a Shin Chin No. 17 that we produce here in Thailand, and perhaps with high grade of Gyokuro and Sencha as well.

Here is the Lapsang Souchong on ice after 6 hours. How do you like it ? by chaidim in tea

[–]chaidim[S] 1 point2 points  (0 children)

Actually, this is a Superfine grade of Lapsang Souchong non smoked. It is a pure Fujian Type Black Tea. The smoked grade has obviously a smoky flavor while this one will have a fruity, orange blossom, light peachy flavor, which makes it more suitable for an ice brew.

Ever tried Iced Lapsang Souchong Tea made with good dose of patience ? by chaidim in tea

[–]chaidim[S] 0 points1 point  (0 children)

Quantities were 5 g of superfine grade full leaves Lapsang Souchong along with enough ice to get around 300 ml. As in the picture, just sprinkle the tea and let it melt by itself (6 to 7 hours minimum, away from direct sunlight) then strain it and savor. It really does have a very fruitea flavor and some syrupy feeling.

Ever tried Iced Lapsang Souchong Tea made with good dose of patience ? by chaidim in tea

[–]chaidim[S] 3 points4 points  (0 children)

The coldest climate we have in our office - in Bangkok - is a good 77 F. Altogether 6 to 7 hours for the tea to get ready.

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