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so how often are you guys thinking about a time in the future where you'll have a whisky alone at night after a tough day's doings?
I was a huge whisky nerd (or anorak as they call it) and it would be great if I could do that but I know my compulsive behaviour so I know it‘s not going to work. I would be sucked into the vortex immediately. Anyway, if you love the complex taste of whisky or wine but are an alkie, try tea. Sounds lame but trust me once you get into the subject, a huge world of different tastes opens up to you. I am just starting out but am fascinated by the insane variety of tea. Plus it‘s very healthy and you can get a caffeine / l-theanine high out of it. :-)
@Easy Slider i like this idea. I mix it up with my coffee but bringing in t sounds great. My wife and I love this green t with brown rice base of some kind at this sushi place we go.
What are some ones you dig?
That must be Genmaicha your wife gets. That‘s low grad Japanese stuff being mixed with rice to mask the low quality of the tea

Atm, I really love the Japanese green teas. Sencha is the „regular“ variety of the good leafy stuff and Gyokuro the high end version (shaded tea plants). There are thousands of different versions but they are all more or less vegetal. You need to brew it properly, low temperature, high leaf to water ratio, to bring out insane umami hits. I bought a small clay tea pot (Kyushu) for that.
I also like Chinese stuff, there‘s mad variety, I only just started digging into it. I copped a few white, green, oolong and pu erhs. The difference between Japanese and Chinese green tea is that Japanese is steamed whereas Chinese is pan roasted. The difference between white, yellow, oolong and black tea is the grade of oxidation, whereas Pu erhs are fermented.
If you like lighter floral flavors, go for white or low oxidized oolong. If you want richer flavors try darker oolongs. Try some Dan Cong or Eastern Beauty oolong, for starters. For earthy notes go for Pu erh. Pu erh is fun, you can buy them as a pressed disc and then break them up as you go. Again, leaf to water ratio is key, I brew it Gong fu style in a Gaiwan.
I watched a ton of youtube videos, my favorite is the Mei Leaf channel atm, dude‘s knowledgeable. He has a good spreadshhet on brewing specs here
https://meileaf.com/resources/pdf/mei-leaf-tea-brewing-guide.pdf?srsltid=AfmBOorO3xdGl-xjm5WNiXon6KNirTlP7LO4_0gbovpqxYrCNYNgyoFuHit me up if you need brewing time and temp specs for Sencha and Gyokuro.
As you can see, you can really nerd out on the stuff. It‘s a fun hobby to discover.
Maybe some of the Asian pals can drop some knowledge.