Tried an experiment today.
Apologies before you read further, because in some places what I did might cause a pretty good uproar.
I made this iced. I thought it would be fabulous. Not so much. All of the things I love about this tea are enhanced with the warmth.
Note to self: Reserve the pricey Premium Dragon Well for hot tea in the future. It tastes so much better that way.
Thank you for remembering!
Also, this makes me think that I will only like herbals or black teas iced. I might try a flavored green at some point.
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I use less expensive (such as tropical tea company) green teas for iced – their strawberry green does well. I don’t fault you for trying this though if we don’t try things we will never know! :)
I make gunpowder green and add mint leaves over ice (Moroccan Mint) and actually crave it at times…
and no judgement from here either, you don’t know if you don’t try…
I try every thing iced. I figure it’s a good way to push the parameters of each tea to find out how I like it best. So I raise my beaker to you!
Green with peppermint (steeped correctly, then chilled) is very nice. We salvaged a peppermint plant from House that Was that is bearing huge leaves right now. I’m drying them for summer experiments, but the dried-leaf aroma isn’t very strong. Any mint-drying experts have any advice?
I know some of us are not tea purists, but iced premium long jing is kind of a pearl clutching moment for some.
I’m very fond of flavored greens iced, especially jasmines (though never use the pearls of course! :D)
I do have a jasmine green (Chung Feng) from Le Palais des Thes. I might have to try that one iced next.
+1 jasmine green iced…
I use less expensive (such as tropical tea company) green teas for iced – their strawberry green does well. I don’t fault you for trying this though if we don’t try things we will never know! :)
I make gunpowder green and add mint leaves over ice (Moroccan Mint) and actually crave it at times…
and no judgement from here either, you don’t know if you don’t try…
I try every thing iced. I figure it’s a good way to push the parameters of each tea to find out how I like it best. So I raise my beaker to you!
Green with peppermint (steeped correctly, then chilled) is very nice. We salvaged a peppermint plant from House that Was that is bearing huge leaves right now. I’m drying them for summer experiments, but the dried-leaf aroma isn’t very strong. Any mint-drying experts have any advice?
I know some of us are not tea purists, but iced premium long jing is kind of a pearl clutching moment for some.
I’m very fond of flavored greens iced, especially jasmines (though never use the pearls of course! :D)
I do have a jasmine green (Chung Feng) from Le Palais des Thes. I might have to try that one iced next.
+1 jasmine green iced…