/ck/ - Food & Cooking

>>15978907
>thanks for the high quality post. we have had a bit of a lack content lately.
You are of course welcome. I like to share my notes with the community as a way to give back for all of the advice I've received, as well as to of course continue improving my skills. I particularly like it when anons mention problems or odd results they've had, and how they maximize flavors and aromas. I don't have too many teas I own I haven't journaled on now, but I hope the last few will continue to be of interest.
>as a note in case you did not know there is an herb that is sometimes added to shu to give it "sticky rice" taste.
Is that so? What is it called? I believe I saw what looked like rehydrated rice flakes in a few of them, so that is surprising.
>i have heard that chenpi (dried citrus peal) does not always taste citrusy
I heard from multiple people that it was rather bitter, and to not get it. I did taste a bit of the rehydrated chenpi directly when brewing that shou, and while not particularly sweet or bitter, did have some noticeable low citrus flavor that couldn't be picked up in the tea as a whole.
>can you post a pic of this?
Yes; pic related, the tea in question. I documented every single tea as I usually like to. I find it ironic that you suggest it could instead be a black tea, as I have often found specifically black teas to easily contribute to stomach upset in me as this so-called 'shou' did.
>honestly i was kind of expecting the gift bag to be worse and that you would not even be willing to try them all.
I was expecting them to be more repulsive than bland. I think it was initially very unpleasant because I used two mini tuos worth of leaf when I first tried one of these last month. I'm somewhat impressed that enough of them managed to even be vaguely tolerable to the palate. I have no idea what to do with most of these besides the nicer chenpi tuos now, though. At least I kept my promise to everyone, and can reference any of these teas in the future.