Very Important Poll: Make Your Voice Heard

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The discussion revolves around various types of tea, highlighting personal preferences and unique flavors. One participant shares a soothing liquorice and fennel-flavored tea experience, contrasting it with a preference for salty liquorice. Genmaicha, a green tea blended with roasted brown rice, is noted as a favorite, praised for its toasty flavor. Another tea mentioned is hojicha, which features roasted tea leaves. The conversation also touches on the experience of trying rice-based beverages like Japanese saké, emphasizing their deceptive potency. Overall, the thread showcases a variety of tea choices and the enjoyment of distinct flavors.

What's PF's favourite brew?

  • Yorskshire Tea

  • Twinings

  • PG Tips

  • Tetley

  • Pukka

  • Tea Pigs

  • Darjeeling

  • Assam

  • Mate


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ergospherical
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Darjeeling
Assam
Mate
 
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I stumbled across a liquorice & fennel-flavoured tea at the supermarket which is very soothing and sweet. It's strange because usually with liquorice I'm a sucker for the ridiculously salty stuff (think salmiak).
 
My tea of choice is genmaicha (green tea with roasted brown rice).
 
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Oh, I have forgotten to add: no brands, no bags, no flavor.
 
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My favorite is Lapsung Sochung.
 
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You left out the only really good one:
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Ygggdrasil said:
My tea of choice is genmaicha (green tea with roasted brown rice).
I might have to try this one! I hadn't heard of rice-based tea although I have tried Japanese saké rice-wine; it's a lethal liquid since it's so delicate that it lulls you into one hell of a false sense of security... then bam! Hangover. :oldruck:
 
As I opened this thread for the first time, I was finishing a large mug of Twinings Earl Grey.
 
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ergospherical said:
I might have to try this one! I hadn't heard of rice-based tea although I have tried Japanese saké rice-wine; it's a lethal liquid since it's so delicate that it lulls you into one hell of a false sense of security... then bam! Hangover. :oldruck:
I like the toasty flavor that the roasted rice adds to the tea. Another favorite (along the same lines) is hojicha, in which the tea leaves themselves are roasted.
 

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