/ck/ - Food & Cooking

>>12789428
There's just no reason to be consuming adulterated large quantities of any food coloring, so yea, what you're doing is making instant tea like it's some fancy thing to do. It's not. It's instant tea. Lipton or some other store brand will be adequate with cream and sugar too. It's like 2% more work just to use loose tea though and strain it out. Remember in those asian countries, chances are that there is a little burner, or a single fire, and nothing else by way of kitchen, so for the masses, this is ease.

You know what makes delicious iced asian tea? For basic milk tea, scottish or irish breakfast ordinary tea and steeped in milk. Those canned evaporated or condensed milk is most traditional of all but I like fresh. Consider whole leaf Jasmine tea. Green tea with a can of lichees, syrup and all, almost a bubble tea tropical thing. Just buy a strainer and for "cheap" tea, can even buy the chinese tins of oolong or my favorite lychee tea. It's like $5 at wal mart or amazon or local asian shop for like 6 years of tea. Make it by the pitcher and waste it all you want.