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Joined 2 years ago
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Cake day: June 28th, 2023

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  • Yeah, personal preferences and feelings are what they are, no debating that.

    You really don’t need to wash the infuser though. Even less than a french press. It doesn’t have that coil thing that may trap gunk, or leave scratches on the inside of the glass, just stainless steel.

    And you don’t really have to pay attention to the amount of tea. Bag of tea, infuser, point bag at infuser and shake until the infuser is somewhere over bottom-covered but under half-full. Yes, you -can- get way more precise than that, but you don’t have to. And just like you learn if you want one or two bags, or steep it for a short or long time, eventually you just know.

    Teabags don’t even come with their own holder. So you have to be aware of that cooling, coalescing gunk on a saucer the whole time you sip in your cup. A cold used teabag is one of the most unpleasant things in a middle-class household, whereas cold tea leaves are just wet plant stuff.

    Also jin jun mei alone is 100% worth it, and the variety of oolongs doubly so.









  • If it doesn’t give her the ick and she likes the classic styles, used jewelry is the way to go. It’s already had the “walk out of store” depreciation and I think engravings on most rings are pretty easy to replace.

    As a more personal recommendation, when I ahem “outgrew” my own engagement ring and was too lazy/cheap to resize, I got a “temporary” replacement 10? years ago from here. It was supposed to be moissanite in titanium, did an XRF analysis and the band material was some sort of nickel-less maybe steel IIRC. No idea if the moissanite is genuine, but it’s held up way better than any CZ has, and the band has kept better than silver so props to that.




  • Is there a tea like matcha that would be good to cold brew?

    Sencha or any other green tea can be cold brewed.

    I’d add to this that if you want cold brew green tea that tastes anything like matcha, stick to Japanese greens. Just general “green tea” is IME usually more Chinese in style and a different (though also delicious) beast altogether. Sencha is the quintessential Japanese green tea and most easily available, and IMHO makes a very nice cold brew in summer.

    Actually cold brewing might also be a good experiment for any possibly remaining mid-grade matcha you may have, since the method tends to reduce astringency and bitterness; just use it like a normal tea (larger amount) and don’t stir towards the end, let the tea powder “gunk” settle at the bottom. I have not tried this.