Spilling the tea & coffee

Let’s make it clear, I don’t understand or share your sentiments about tea-drinking. I am more eager to spill the tea. To me, a cup of tea would not restore my normality. My parents can’t do without their freshly brewed pot of tea infused with milk every morning. On a personal level, for me, it was always chilled water or orange juice. My husband loves green tea in the morning and it invigorates him. Maybe I do have an aversion for hot drinks. I can’t stand coffee as well. Even though the notion of loving coffee is oh so hip and chic. My mother especially loves Brazilian coffee. I can moderately tolerate cold coffee, but let’s get real this isn’t akin to swallowing the whole universe with it or even lifting the cup to my lips imagining eternity itself transcending time and space.

Pretty little teapots

If memory serves me correctly, Darjeeling is light and delicate, Ceylon has a slightly sharper taste and Assam tea is the strongest. To me, unfortunately, they all taste the same. Apparently, black tea and green tea is derived from the same plant, Camellia Sinesis. Black tea has been through a fermentation process, which changes the compounds. I have always wondered is the loose-leaf or premade bag of tea better, but that is an experiment for another decade. I recall reading that pundits will agree that loose tea prepares a better brew than tea bags. Loose tea has convection currents and lots of space in the pot to work with, which will result in better-infused tea than tea bags most of the time.

As I write this, I begin to ponder did I ever enjoy tea. Perhaps, when it was loaded with milk and sugar with a layer of froth and an extra sprinkling of cinnamon. But to be fair, this happens when “Halley’s Comet” strikes.  I am eager to try “saffron” and pink “Kashmir” tea. I did try to immerse myself into bubble tea (Boba tea, the traditional drink in Taiwan) but that didn’t work. Even the “toppings” or “chew balls” that are found on the bottom of the drink to give it texture didn’t seem to arouse my interest. The pearls usually present in the tea is “Tapioca” which comes from the cassava root and the starch is rolled into balls, cooked and flavored with sugars or syrups. Again, very interesting but sorry no dice.

I am going to end this post with a hint of optimism, I am yet to try hibiscus flower tea and perhaps this may change the tea notion.

But, don’t hold your breath.

3 thoughts on “Spilling the tea & coffee

  1. I’m a firm believer that there’s a tea out there for everyone… It’s just a matter of learning how to make it right- and exposing yourself to it enough to understand the different flavors.

    I say that last bit because senses and sense recognition develop(s) through repeat exposure and examination of the sensations caused… You quite literally have to teach yourself to be aware of your senses, and to distinguish between their many forms and intricacies- just like with emotional intelligence, and learning to identify and understand your emotions.

    In other words: Someone who’s only had tea a handful of times in their life? Won’t be able to taste the difference between Assam and Darjeeling- and you absolutely can’t expect them to. Because they’ve no idea what the baseline is. They haven’t been exposed to it enough to know… But they can teach themselves to eventually, by repeat exposure.

    That being said… Some people just don’t have an interest in that. And you know what? That’s ok. You shouldn’t be forced into liking it. or treated like a pariah for not caring ❤


      1. Me personally? I tend to like the really “grassy” Chinese Greens, strong blacks, and Oolongs. Lapsang Souchong (which is a heavily smoked black tea) is another favorite of mine :3


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