I'm a southern man born and raised, and I run on sweet tea. Lately I've been experimenting with lowering the amount of sugar (or splenda) I make it with. What I've found is that I like the reduced sweetness, but tea bags are so low quality and bitter that I need the sugar to cover it up. Cold brewing and adding a pinch of baking soda help a lot, but I still want more. I think a higher quality tea is going to get me the flavor I'm looking for. So, any suggestions on any part of the process are welcome! What teas to try, brewing methods, etc. Less caffeine is better, I have a lot of heart failure in my family history so I try to minimize caffeine intake.

Had a wonderful gongfu session in a nature preserve this morning. The tea was a sample of W2T Lumberslut, which made it feel like there was a wood stove burning out there. I lost count of the number of infusions I did but it was about an hour and a half long sessio

Tried making this combination based on the lyric in "Beautiful World" by Colin Hay. I went with a 3:1 ratio of Irish and lapsang souchang.

It was terrible.

I enjoyed the Jasmine tea and the white tea, which tasted like incense smells. The green tea tasted like spinach and the oolong didnt taste like much. The fermented tea tasted like cut grass. The Cardamom Ceylon black tea didnt have a strong flavor at first but with sweetener, the cardamom really pops. I had hoped that I would like tea unsweetened so that I would have a healthy beverage but it is either no strong enough, bitter, or tastes like plant. To be fair, only the cheap store brand tea has been bitter. Any suggestions for teas to try that are more on the fruity, nutty, floral, or spice side?

I found both the sencha and the corn tea at the same Asian International Market. I doubt it is the highest quality but it is the first japanese green tea I have tried.

I never milk

Chili teas are mine. Just angry hot water that hurts

We used a sencha flavoured with banana, mango, melon, etc: https://tea.gr/eshop/caribbean-cocktail/

We left about two tablespoons of tea in 300ml of room temperature water for maybe an hour, then bought a bottle of cold water, emptied 300ml from it, and put the concentrate in. Very tasty and refreshing.

Our plastic jug is old and has a lot of salt stains unfortunately, sorry for this.

Normally it takes two gaiwan-fuls to fill my mug. This time I brewed it both times with a bit less water, then cooled it down a bit by using another mug (pour it from one mug into the other, rinse the now empty mug with tap water, repeat), and at the end I topped it up with ice cubes.

Using this oolong: https://yunnansourcing.com/products/imperial-jin-guan-yin-aaa-grade-anxi-oolong-tea

As is the case for every cold tea, it tends to conceal a bit its more delicate flavours. However, this tea's aftertaste is thick and sweet with some milky flavours, so this is retained very well in the end result. The astringency is a bit more pronounced in the cold version, but it essentially goes from non-existent to very mild, so that's not a problem.

Unfortunately I have to use a Mighty Mug when drinking next to the computer, in order to prevent spilling (I've had to change a laptop keyboard because of this), so you can't see the colour of the tea.

I tried uploading pictures, but the server is gi

As there's no other post yet, let's start here with today's tea. Already the 14th brewing so it's a bit light, but still has a nice, full taste.