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.
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.