Here are a few teas that I like or am trying;
Hibiscus is a main component in “red tea”, of the fruity-red kind. Think of like “thick-red” tasting. Its a really strong bright red coloured tea.
Dandelion can be a “coffee substitute” which has no caffeine. Ie, is made into a coffee look-and-kinda-taste. Not too much that its coffee, but close enough in texture that your taste buds are like “oh ok” and get a form of similar hit in terms of dark-thick-filling taste.
Dandelion can also be in raw flower form. Which is pretty cool. A common flower used for a lot of stuff in China. The tea I ended up buying at one of the airports (the cheapest tea on the list, I ofc couldn’t read it) was Dandelion in flower form, was nice as fuck.
I like a lot of varieties of green tea, but mostly, anything heavily Chinese is my preferred. When I went to Sushi places in Australia, I got excited when I realised they had green tea. Just because the traditional tea leaf tea is superior to the bagged stuff you generally get from the mainstream store varieties in Western countries in taste. Its more “full” tasting I find.
This is a fan favourite of mine, and I tend to always have some around. Its traditional African tea. Called “red tea”, ie red in colour but different to hibiscus in taste in the inferrance that its more like black tea than fruit tea.
For a while there was a brand in Australia that sold “white tea + pomegranate” at the Supermarket that I worked at. I loved it. It had a white tiger on it if I recall. I like pomegranate… and the white tea from what I understand is a “highly profitable tea” to consume in terms of its chemical composition. Its been a long time since I’ve drunk it “on the regular” but I love it as a form of tea. “Lighter than green tea” would be how I would describe it in taste.
I have been trying for years to try and perfect a way to make this myself in parts. As Chai is “a mixture of ingredients”… so say with Hibiscus tea. I worked out in the red fruity tea, it was that ingredient that was what I “liked most from the tea” so I just bought a kilo of Hibiscus, Kappa.
With Chai this is a little more difficult. I had the ingredients in a few little tins for a while… but eh… I’ll work it out one day. So Chai ingredients are cinnamon, cloves, black tea and ginger < are the main four I “believe”. Examples from T2.
I adore Chai… Indians BiS.
I bought 6 types of teas in China from stores. I can’t read the containers… so I just try them.
Top Maofeng [it’s green tea]
Zhong Guo Hong Cha [it’s black tea]
Moli Huacha [it’s jasmine tea]
Be aware, I’m not a fan of jasmine tea… lol. Tastes alright but. Not a fan of Jasmine or Camomile or etc.
Longjing Cha [it’s green tea]
Longyun Early Spring [it’s green tea]
Bi Luo Chun [it’s green tea]
Top Maofeng and Bi Luo Chun have been my favourites so far.
Gao Ji Lv Chao < TBA
Flavours I like:
Berries, Mango, Pineapple…
So Black Tea is a little hard for me to talk about. I can drink black tea on the “short” end. But I try and avoid caffeine in my body, black tea is thick in caffeine so it makes my body react badly. I literally can’t drink a few cups of it before it negatively affects me. Honestly, I’m not even fond of one cup anymore, but if I ask for tea and that’s what I get then I drink it. I don’t drink a lot of soft drinks for the same reason.
You will find in the west a lot of women who have had children avoid caffeine or anyone who has had cancer or etc. I neither have had children or cancer, though my body reacts in a sense as if I had in the case of caffeine and has since I was born :).