food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
Hell yeah, Oolong is top tier. Charcoal roasted oolong is my favorite.
Also, Like other people have recommended, Pu-er is a good next variety to try. It's basically fermented aged and a historically prized tea. It can have a funky aroma depending on how it's made, but is very good.
I normally don't like added flavors that much, but I recommend "sweet sticky rice" Pu-er, which is Pu-er with the herb Nuo Mi Xiang added and it gives it a nice fresh made rice scent. It's delicious.
If you find a good distributor (I've had good experience with teavivre) you can get variety packs, which let you sample a wide range of different varieties of each main type of tea. I recommend doing this because there are so many varieties and they are usually all pretty good!
Also: high quality tea can be a little more expensive but You can and should rebrew the tea!!! Especially with Pu-er. Depending on how you brew it you can get several brews out of the high quality stuff, and the flavor can improve sometimes.