My brother went to Jungle Jim’s earlier this week and asked if I wanted anything. I told him to grab an assortment of loose leaf black tea from Vietnam, China, or Japan if he could find them and said I’d pay him back for whatever he bought, so he had permission to go wild. He came back with 3 one pound bags of thai tea powder, a 12 ounce tin of “high mountain oolong,” 40 sachets of non-descript black tea from China, and 3.5 ounces of wild Vietnamese tea. Everything else aside from the Thai tea powder sounded great! Mainly because I have never had Thai tea in my life and now I own 900 servings of the stuff, according to the package labels.
This particular bag is of “vanilla type” tea, and artificially flavored, so I started with it since it seemed the scariest. Didn’t follow any of the Thai tea recipes online because those also seemed scary. (I hate, hate, hate sweetened condensed milk and anise. Stay away from me, vile creatures.) So we’re going with a 1/2 tablespoon of turbinado sugar dissolved into a 1/2 cup of boiling water, poured into a 14 ounce thermos, with 6 grams of the suspicious powder added into a tea bag inside there and allowed to steep for a good hour. It turned opaque black, which is nifty.
So, if you fill the thermos up to the top with ice and then pour in half n half until you’re almost at the rim, wow, it’s amazing. And also the color of salmon eyeshadow. This is faaaar more tasty than it should be for ground-up oversteeped tea with artificial vanilla flavoring. These 900 servings are gonna go by quicker than I expected.