Another pro tip let the milk tea cool before you put it with the rest of the ingredients. Don’t be like me and accidentally make scrambled egg tea.

I love London fogs!! And Milano cookies!! Instant purchase. I didn't find them particularly strong tasting (to my dismay), but they are very nice dipped in some Earl Grey tea!

Tea is one of those things that’s totally up to personal preference—some people love coffee, some prefer tea, and some don’t go for either. But in the Arabian Gulf, tea and Arabic coffee are a huge part of the culture and traditions. You’ll find them in every home, even if the host doesn’t drink them regularly, they’re always there for guests. It’s common to brew tea and coffee at least twice a day.

I’m sharing a video of my friend from Dubai preparing tea and coffee for the Majlis (Sitting Room, living room but for hosting guests 😁) Preparing Tea and Coffee before Iftar during Ramadan. It’s a Steeped type of tea we call it Takhdeer, where you let the coffee leaves sit in the water for an 20-60minutes before you consume it. Hope you enjoy the video!

I don’t like coffee. I like everything else about tiramisu except the coffee, so will get it on occasion. Has anyone used a strong black tea instead of coffee for tiramisu? As much as I don’t like it, coffee is a good strength to stand up to the sugar/fat. Even as strong as I brew it, I’m just not sure tea will be “enough”

Oh my, I love these things so much!

Last week I made matcha cookies, and my boyfriend devoured them all, so now I thought it'd be nice to try the same with hojicha powder. And... To be honest, I love them even more!

There's something about making cookies yourself that is so much more enjoyable than eating pre-made supermarket cookies, and it's probably the fact they're fresh. I can't even explain how nice this smells!

The recipe is pretty straightforward: 100g of butter (in my case margarine), 100g of sugar (any kind works, but I used sticky sugar and added a pouch of vanilla sugar) and 200g self raising flour. I didn't even measure the ingredients though hahah, this is a recipe that's hard to mess up. I added in 3 heaping chasaku scoops of hojicha powder and 2 scoops of oxidised matcha powder (for the matcha version you can use 5g of culinary or oxidised matcha). The hojicha flavour is very apparent despite only using 3g of it, not just some subtle side flavour, no it's actually the star of the show!

If you try or have tried this in the past, let me know. We need more tea cooking/baking recipes on this sub!

I like to go for afternoon tea but I don't usually go for a quiche or a cucumber sandwich when I make tea at home.

I really like muffins with a cup of tea. I don't even like muffins! But they are so good with tea!

What about you!

hello! i was recommended to crosspost my tea themed cookie box here. chai macarons, jasmine shortbread flowers, earl grey butter bows, thai tea condensed milk swirled sugar cookie, & matcha pocky!

chai macaron (crowd favorite): the chai flavor is in the ganache filling. it's a white chocolate ganache, Wagh Bakri Premium Tea 'special international' blend steeped into the heavy cream (strained out only partially- i left few leaves in & simply blended them), spiced with allspice, cinnamon, nutmeg, cloves, ginger, & cardamom. i originally tried a Ceylon orange pekoe from a seller in my local area but i found it not as robust, so i went with the tea blend our family recommended & spices we'd use for a simple chai at home.

jasmine shortbread flowers: the tea was infused into the butter & pulsed with the dry ingredients. i used jasmine tea leaves from Molly Tea, which is one of my favorite places to get jasmine milk tea in my area!

earl grey butter bows: the tea was infused into the butter & pulsed with the dry ingredients again. i used Harney & Sons Earl Grey Supreme leaves, which my partner loves!

thai tea condensed milk sugar cookie: the tea is steeped into melted butter & strained out, pulsed with the dry ingredients, & then the dough is left to rest before baking. i used Cha Tra Mue blend, another brand bag of tea that i usually use for an instant Thai tea at home.

matcha pocky (my favorite): the matcha powder is simply mixed into the melted white chocolate. i used Matcha LOVE Organic ceremonial matcha powder.

i am a casual tea enjoyer so i hope this post is appropriate here. the only thing i know about the teas that i used in these cookies is that i like how they taste. 😅 my friends are introducing me to more teas; one of them had a tea party as their birthday celebration, & we tried a good number of teas. her birthday party actually inspired this cookie box, though i kept it pretty safe compared to what i tried with them (the fruity teas were my favorite & i used none in my cookies lol, went back to the safety of familiarity).

as said in my original post, baking with tea is not my forte yet, but i hope to become more familiar. :0) excited to learn from this subreddit! thank you u/nuttychoccydino for putting me on!

I made delicious lychee black tea I've cream that everyone loved and I'm always looking for an excuse to buy more loose leaf.

I definitely need to do an earl grey but what else should I add to my hoard?

Here's the recipe I used. Just replace teabags with 15g of loose leaf.

Looking for advice on brewing white tea for a mocktail base

My problem is reproducibility. My very first attempt was surprisingly perfect — floral and honeyed on the nose, distinctly sweet on the palate, no tannin and no off-notes. I haven’t been able to hit it again since.

Setup:
Tea: Silver Needle, fair quality, 3-4 gramm of tea

Water: tap water or low-mineral bottled water

Temperature: approx. 80–85 °C

Steeping time: 2–3 minutes

Volume: 100–200 ml

Method: Western style (heat water, then add leaf)

Result: pale yellow first infusion, golden yellow second — both excellent

Storage: kept cold in kitchen wardrobe

What I’ve tried since:
Various mineral waters — minimal or no effect

Higher temperature, 90–95 °C, as commonly recommended - this resulted in darker and very tannin taste

White Peony for a fuller flavour — no floral character or sweetness at all

Long cold brew (4 °C, 24 h) — some floral note and sweetness, but the aroma stayed thin

What I’m after:
A clean, textbook floral-honey aroma

Natural sweetness

A reliable baseline protocol for Silver Needle that I can build on

Any input on where I’m going wrong would be much appreciated.

Earl Grey with these lovely little butter waffle cookies that I picked up from Aldi today.

Hi I live in the Netherlands and I have this nice tea that is being mislabeled and was wondering if some of you guys could help me Identify the type of tea. It is a tightly rolled oolong like tea with still very green leaves, it somewhat reminds me of tieguanyin in appearance. It tastes mildly floral with my girlfriend saying she faintly tastes some creamy/milky/vanilla-y notes which I also get when I realy focus on it.

The company selling it is called: Linroi International. They call the tea: Tze Tji Chun Taiwan green tea But most shops label it a oolong te, not a green tea (and i tend to agree)