Chinese Restaurant Tea
When I was growing up, I’m 53 now as a reference, I loved the tea at Chinese restaurants! I remember is was loose and I’ve been told it was Oolong but the Oolong’s I’ve tried are too mild or smoky (not a fan). The closest thing I could find was Bigelow bagged tea. Any recs for similar in loose?
Re: Chinese Restaurant Tea
There are many oolongs, along the spectrum from black to green, and each one tastes different. I've had a highly-prized oolong that tasted like mud that I wouldn't buy again. Chinese restaurants us a generic, cheap oolong. I've found a similar taste in Black Dragon Formosa Oolong from SilverTips Tea.
Re: Chinese Restaurant Tea
It's what the Cantonese call Bolay tea. Usually cheap maocha (puerh pre-processing phase). Not certainly oolong is what you get in a Chinese restaurant!
Re: Chinese Restaurant Tea
Probably right. I'm not familiar with the taste of maocha.bagua7 wrote: It's what the Cantonese call Bolay tea. Usually cheap maocha (puerh pre-processing phase). Not certainly oolong is what you get in a Chinese restaurant!
Re: Chinese Restaurant Tea
Hey there, you might enjoy this oolong that we recommend as a Chinese Restaurant tea.lavendershampoo wrote: When I was growing up, I’m 53 now as a reference, I loved the tea at Chinese restaurants! I remember is was loose and I’ve been told it was Oolong but the Oolong’s I’ve tried are too mild or smoky (not a fan). The closest thing I could find was Bigelow bagged tea. Any recs for similar in loose?
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Re: Chinese Restaurant Tea
A common chinese restaurant tea is cheap ripe pu-erh mixed with chrysanthemums. Here is a description:lavendershampoo wrote: When I was growing up, I’m 53 now as a reference, I loved the tea at Chinese restaurants! I remember is was loose and I’ve been told it was Oolong but the Oolong’s I’ve tried are too mild or smoky (not a fan). The closest thing I could find was Bigelow bagged tea. Any recs for similar in loose?
https://www.teasenz.com/chinese-tea/chr ... ecipe.html
Sep 3rd, '20, 11:01
Posts: 151
Joined: Oct 24th, '17, 12:41
Location: Amsterdam
Re: Chinese Restaurant Tea
I actually have some of this at home It's pretty good. The flavour is somewhere between a dark oolong and an aged white tea.Bridgette wrote: Hey there, you might enjoy this oolong that we recommend as a Chinese Restaurant tea.
Sep 3rd, '20, 11:02
Posts: 151
Joined: Oct 24th, '17, 12:41
Location: Amsterdam
Re: Chinese Restaurant Tea
Actually Tie Guan Yin is a very common Chinese restaurant tea here in Europe. The other ones are:bagua7 wrote: It's what the Cantonese call Bolay tea. Usually cheap maocha (puerh pre-processing phase). Not certainly oolong is what you get in a Chinese restaurant!
- ripe puerh (bolay)
- chrysanthemum tea
- chrysanthemum + ripe pu erh blend
Re: Chinese Restaurant Tea
The thing is that the OP hasn't mentioned his location. This is problematic. In Australia, where I live, cheap bolay. You dine in Taipei and it's a totally different game:
http://taipeiexpat.com/cha-for-tea/
http://taipeiexpat.com/cha-for-tea/
Re: Chinese Restaurant Tea
When i was younger, often hear Luk Pou, Pou Lei, Kuk Pou being ordered. Oh! Not to forget Heong Pin and Tork Shou Heong which is rather famous too.
Re: Chinese Restaurant Tea
You live somewhere where you get choices The tea served in every Chinese restaurant I've been in here (NYC area) is just called "tea," so we don't know exactly what we're getting. I think the OP has plenty of ideas to test out now.SmallSmallTea wrote: When i was younger, often hear Luk Pou, Pou Lei, Kuk Pou being ordered. Oh! Not to forget Heong Pin and Tork Shou Heong which is rather famous too.