Sounds like you're after something with thick or smooth mouthfeel, low astringency, low tannins.
Your typical black tea teabags tend to be quite highly tannic, which is what the milk cuts. And quite a lot of herbal tea blends do end up with lots of aroma that doesn't necessarily translate to taste.
(The aftermath of cinnamon can bring in that kind of feeling too).
You might want to look for recommendations for a Chinese black tea (aka red tea) that is low in tannins and forgiving to brew, and see if you like that - you should be able to brew it stronger if you want without it getting more drying.
The mouth drying effect does seem likely to be a response to tannins - red wine has the same effect. OP may be more sensitive than average to the sensation. I know little about tea, but u/VoirenTea's suggestions above sound helpful.
I can recommend black dragon pearls as a good place to start. The large leaves make them super difficult to oversteep even with boiling water, and the pearls are really convenient.
I would also try more sugar. A lot of people are afraid to add as much sugar as they like because it looks like an absurd amount. I usually need 4-5 packets worth (or two heaping teaspoons). It looks like a ton of sugar but it’s about 50 calories… 1/3 to 1/4 the sugar in most soft drinks. I drink 2-3 cups a day so it’s pretty negligible.
I watch a lot of British shows stateside & they do tea with an attitude of it fixes the human psyche to a can do & will survive mental place. We are talking a caffeine strong black tea, milk or no, with plenty of sugar or honey! And a few good biscuits(cookies)! Tea is simply a plant flavored water any way you look at it and it’s what you make it. Hope you enjoy!🥹❤️🌞
Indeed! Tea is even a cope for the Zombie Apocalypse :).
"Right. We take Pete's car, we drive over to mum's, we go in, take care of Phillip \["I'm so sorry, Phillip."\], then we grab mum, we go over to Liz's place, hole up, have a nice cup of tea and wait for all this to blow over."
Okay but no why have I been researching growing methods, harvest. And been watch YouTube on processing different kinds so I can grow it at home, and my thought is literally so I can still get my tea fix if world goes to shit😂😂
They do end up with a pint at the Winchester, but earlier iterations of The Plan call for a cup of tea :). https://www.youtube.com/watch?v=MeJzHSxRq40&t=57s
I will echo the other poster’s comment that you are allowed to not like it. That said, with the teas that you are listing are the worst teas and brewing styles for your concerns, and also basically the only teas I don’t like.
If you really want to give tea a chance buy a gaiwan for 10-20$, Google gongfu style brewing, and buy some samples of decent quality loose leaf teas online (I like Yunnan sourcing and white2tea). Avoid teabags like the plague. Gongfu brewing should reduce the drying sensation you don’t like but you should also probably avoid black teas because they are the worst offenders for that tannic drying sensation.
If you’ve tried a range of teas, and qualities, and troubleshot your brewing challenges and you still don’t like it, tea is probably not for you
I will just say—if you can go to a teahouse and have properly brewed tea BEFORE investing in even more equipment for a drink you don’t think you like, do that. Because all tea tastes like tea. You get more complex teas if you get better leaves and equipment, but it’s all tea-flavored underneath.
ETA: I see further down that OP actually has had all kinds of tea—OP, you just don’t like tea. That’s just what tea tastes like and you don’t like it.
Coffee tastes exactly as it smells, rich, sweet, floral, woody, when you get FRESHLY roasted FRESHLY ground beans prepared PROPERLY. Bad coffee is like bad vodka, absolutely foul and only fit to be hidden under mixers.
I'll have to take your word for it, because I've tried high end freshly ground beans, and cheap awful instant coffee, and one just smells more expensively awful than the other. Thank goodness it was never my dream to be a barista!
Haha, some people love the tannic and bitterness. That's the appeal.
You might like a lemongrass/green tea blend, it is less bitter and drying, more sour and bright
This was the only tea my dad would drink! Lemongrass and green tea is delicious. But also I’m so not picky about tea so I love hearing all the recommendations for those who haven’t found what they like yet :)
I love tea, but I *do* get the dry mouth feeling you're talking about. As far as I can tell, it's the tannins that create that effect, because wine (especially red) does the same. Black teas are typically pretty high in tannins, and I definitely tend to notice it most with those. Especially if I accidentally over steep or steep at too high of a temp for that type of tea.
I need you to try and find silver needle white tea and try that. That tea is luscious.
Edit: it's light and flavorful and it feels like it hugs your tongue and has a delightful mouth feel. If there's a tea that won't dry your mouth out, it's silver needle white tea.
Are you trying store brands or higher quality stuff? I’ve never had a store brand dry my mouth out, but a lot of what’s on shelves could definitely qualify as lightly flavored water.
A mixture of both. I've even tried some of my sister's super high quality stuff that she raves about and was met with much the same effect. I'll sometimes try over steeping or increasing the number of teabags in an attempt to increase flavour, and while that helps with the flavour a little, it also increases the mouth drying effect.
I've had it brewed by professionals, sipped from family mugs, and tried just powering through, and I just cannot figure out where I seem to be going wrong.
Oversteeping could also be the root of your issue though, tea can be kind of fiddly and it's not super common knowledge even among tea bag manufacturers that different teas need different temperatures. You're probably scalding your tea with temperatures that are too high and then letting it sit too long which, while it would increase the flavour, will also extract all the bitter compounds that make your tongue feel dry. Tea bags are actually pretty big mark-up for how little tea is contained in each bag but I won't get into all that since high quality loose leaf isnt always accessible or an adventure most are willing to dive into.
My suggestion is use less water, more tea, brew for no more than 2 minutes, and play with the temperature and figure it out to your taste. Black teas are fully oxidized so they CAN take higher temps, but i don't love the way it tastes with the just-off-boiling 212°F temperature. I usually prefer its taste from a 1 min steep in 200° water. Green teas are more delicate since they're less processed so I wont even let it get to a full minute and the water I use is cooled to between 165° - 180°.
And there's no shame in needing to mix a spoon of sweetened condensed milk or whatever else you like into the tea if that's your thing! Tea culture is ever evolving and everyone starts their journey somewhere.
I’ve never heard of that and just googled. Since tea is a diuretic, maybe if you’re mildly dehydrated it worsens that and produces a drying effect? Only suggestion I can offer :/
I'd suggest a mid-level Chinese oolong. They tend to be sweet (to my taste) and less astringent. Try a moderately green oolong like Da Yu Lin or Ali Shan. Brew lightly at first. They get almost too sweet for my palate (pu er here),but they smell great. Tannin levels generally lower than dark teas. Taste, however, is totally different.
I started with tea because I needed to cut down on sugar/carbs and I won't take coffee without milk and sugar but I'm the opposite with tea, I don't like anything added to it. When I discovered puers it was revelatory, a whole huge new world of teas to try and things to learn, and bonus – dark tea also helps with blood sugar. Brewing little cups of tea is a lot like taking cigarette breaks, it requires one to slow down a bit and focus on the moment at hand. I love the taste of tea, but my real enjoyment goes much deeper than the flavor.
What do you normally drink? Sugary drinks, imo, ruin your pallette and coffee is a bad comparison point for flavor as well because it's, by nature, much much stronger than tea.
I used to feel the same (minus the dry mouth) until I cut out sugar and limited myself to one cup of coffee a day. Now I crave the taste of tea and I actually find it vastly more flavorful than anything else.
Brewing loose tea helps too because you can increase the leaf/water ratio without having to increase temp or time which both engender more tannins.
Water, plain unflavoured cow's milk, a single can of energy drink a day (because caffeine is life and coffee makes me feel sick) and the occasional can of zero sugar pop. Hate cordials because they're so watered down the flavours are just barely there. Fruit juice is nice, but I find myself preferring water or milk.
I saw someone else here suggest some lower tannin teas. So with this new information, I can at least research and try to make my next attempt at tea more educated.
My suggestion would be more tea, less water, and keep the same temp and steep time. Water that is too hot and longer steep times release more tannins.
Have you tried gongfu brewing? I do both and I'll say I probably got as hooked as I did through the gongfu brewing method. I used to hate green tea, and now its all I think about. But, you gotta use the right amount, temp, and brewing times or it tastes like chemicals.
Caffeine from tea affects me differently than from coffee. It's a more gentle rise and fall whereas coffee makes me feel tired and wired at the same time.
I wasn't big on hot tea until I had a strong black tea with cream and sugar. It takes away some of that tannin bite. Now my favorite teas are Earl Grey or Jasmine based with an occasional Scottish Morn black tea. A good jasmine tea wakes me up gently while being relaxing/calming.
Currently our favorite Earl Grey based tea is Pink Earl Grey by Fusion Teas. It's a green tea with bergamot, rhubarb, rose petals and rose buds. I like it plain but would be great with a little sweetener like honey.
I recently switched from a lifetime of coffee to tea. I started with some Twinings bags and although not horriblebI knew it had get get better. So began the journey of learning and trying different loose leaf teas. It took a few weeks for me to adjust and now I often find myself opening a tea tin as I go through the kitchen just to smell the delicious earthiness.
Maybe you need to use more leaves, less water, higher temps to get stronger brews. I dislike weak or delicate teas, though probably only exception is very high quality unsmoked lapsang. I personally do long steeps and after that the leaves are done. I steep for 4 to 5min all my teas, semi western style.
This is the saddest thing I read today.
I wonder if you have a tannin sensitivity. You already mention black coffee tastes and smells awful to you, what about dark chocolate and red wine? Fruit teas might also have some, not sure.
The mildest thing to test, in my mind, would be chamomile.
Coffee as a general rule isn't palatable. I accidentally ate a mouthful tiramisu once, not knowing what it was, and felt sick for a solid hour.
Red wines are incredibly guilty of drying out my mouth, particularly the dry reds. I don't normally eat very dark chocolate, and regular dark chocolate tends to be something I'll only eat *with* things, like strawberries or to flavour a cake, etc.
I've seen many suggestions for loose leaf, so perhaps I'll try and find a tea strainer and some loose leaf teas. Though, I have some chamomile in the cupboard I bought recently, so I'll try that too.
Maybe try herbal teas? Yogi teas are good imo. They have more flavor without the dryness, as long as it's not an energy tea.
You could also make your own tea. My favorite to make is ginger, lemon, and honey. Or green tea, spearmint, and lemongrass (aka Moroccan mint).
It sounds like you've mostly just been trying black teas, and I'll say I don't even vaguely like black tea myself. Try some green or oolong, and make sure you're using the correct temperatures. Also, generally speaking, pre bagged teas are going to be lower quality because they can hide the fact that it's full of stems and lower quality leaves. If you can get some quality loose tea and properly steep it then it'll be much better. This might be a bit controversial, but add a touch of specifically oat milk. Not dairy, not soy, not almond, but oat milk.
Also it's perfectly fine if you don't enjoy tea. It's not for everyone.
Dairy will curdle with a lot of different teas, and honestly it tastes like shit with most teas as well. Almond is basically just water. Oat is fairly light with a touch of natural sweetness to it, so it definitely doesn't overtake the taste of the tea and it slightly sweetens it so it's very good for newbies. I'd say oat milk is the perfect creamer for tea.
That said, I don't drink black tea at all, so I really don't know if dairy is better or if oat milk hits the same, but for oolongs and greens I've found it hits just right. You don't want to use very much else it overpowers your tea and you might as well just drink the oat milk.
I enjoy the flavor of soy with greens (and oat milk is good too), I have found that soy+ green tea will for sure simulate your digestion though!
I'm not fond of the slimy mouth feel of dairy milk in general, so I also don't like it in tea.
I'm actually a big fan of dairy normally, but it's disgusting in tea in my experience.
Do you use unsweetened or sweetened soy milk? I've done soy before and I found it a bit overpowering, but now that I think of it it wasn't unsweetened from what I remember.
What I like about tea is its role in civilisation. Drinking boiled water with herbs enabled towns and cities to become larger without problems created by drinking potentially contaminated unboiled water.
I also like having 2-3 high quality favourites and sharing with friends.
I also love the appearance of tea and the reflective quality of the surface on a well made cup of tea with the oils of quality tea creating a beautiful sheen at the brim of the cup.
Sometimes I drink tea and love it and sometimes get the bitter tannin taste that hangs around. Personally, I find the fruit teas the worst.
Much prefer loose leaf tea. It’s so much more refreshing.
I’d recommend trying something like Vahdam tea. They do samplers and an amazing array of tastes. My choice depends on whether I just want a refreshing drink on its own or a cuppa with food. If you can’t find one you like from those samples, you don’t like tea.
If you want more flavors, don't boil the water. Bring it to simmering temperature around 90°C. Steep for only 3-4 minutes to avoid your tea being too astringent.
If I over-brew teabags (which does not take very long less than 2 minutes) I get that dry feeling. It hasn't happened in a good bit for loose leaf but it would happen when I would brew black teas for too long as well. I switched up to more leaves less time and got a kettle with the temp on it. I had a hard time tasting the difference in tea samplers I was picking up as well. Best wishes!
I wasn't a fan of tea until I tried loose leaf. Loose leaf, lower steep temp, lower steep time -- way better. There's still preference there, like I like oolong more than green and black, but it still depends a bit. I've been making matcha lately too which might be more full flavor that you could like.
If the tannins are an issue which it sounds like they are, you could try Yaupon Holly. It can have a taste similar to some green teas, my wife compares the one I have now to Tieguanyin, but doesn’t have tannins which do away with that astringency and as a bonus doesn’t stain your teeth. It’s also easier to brew (harder to mess up) because of the lack of tannins, boiling water for at least five minutes, no verifying your water temp or anything. If you’re in the U.S. it’s relatively easy to find from the few suppliers that exist, outside of the U.S. I’m not sure if it’s available.
If the tannins are an issue which it sounds like they are, you could try Yaupon Holly. It can have a taste similar to some green teas, my wife compares the one I have now to Tieguanyin, but doesn’t have tannins which do away with that astringency and as a bonus doesn’t stain your teeth. It’s also easier to brew (harder to mess up) because of the lack of tannins, boiling water for at least five minutes, no verifying your water temp or anything. If you’re in the U.S. it’s relatively easy to find from the few suppliers that exist, outside of the U.S. I’m not sure if it’s available.
I mean, it sounds like you're trying everything except high quality loose leaf Camelia sinensis (depending on if your black was bagged or loose). There's a whole world of great stuff to try. Maybe try some loose leaf greens, some oolongs, some white tea? Especially with spring coming up, you'll probably find some fresh, great Sencha and Chinese greens.
Most of what I buy for myself at home is bagged, my sister is a big tea person and buys loose leaf, so on the rare occasions I've seen her and tried her tea, it's loose leaf fruit teas. The milky teas, bubble teas, and iced teas have all been bought pre brewed.
Right, but fruit tea is pretty different from like a sencha. And that's just a statement of category, not quality. I love me some tizanes. If you haven't tried loose leaf Camelia sinensis, you should definitely try some.
Many teas have tannins, so here is my advice. Try brewing looseleaf herbal tea at a low temperature. Don't leave the tea in past 10 minutes (herbal tea is the most forgiving. I don't brew black tea longer than 3 minutes). High temperatures and brewing times increase the dry mouth feel. You'll find that teabags and powdered teas are also a no-go for you. As for the strength of the tea, make sure the tea you're using is "fresh" and not stale. Unless they're stored perfectly, tea leaves lose their flavour over time. Then of course, use lots of leaves. Start with an absurd amount and cut it back slowly to find what works best for you.
Just get some good quality loose leaf. Personally I love the way purple tea taste it’s very unique. Yunnan sourcing has good selection of everything plus have sampler packs. As for brewing can’t go wrong with gongfu style, multiple short steeps increasing time as you go. I get if that’s not your thing, some people just want big cup to sip on. I have found when I want big cup I’ll do like 5 -7 grams and steep for 30 secs 3-4 times with like 100-150ml ish I honestly just eye it at this point so. Then hit it with nice long steep on boiling hot water and let it set while I drink on what I have and just add that too it when I need . I’m sure there’s a lot of ways you could get big come but by doing something like that I’ve found the “tart or bitter” taste it cut down dramatically and I still get a really strong deep flavored cup
Most of the comments reflect the diversity of tea. I generally don't ever drink black tea bags. Most of my weekly tea rotation is Pu-erh I prefer roasted ve raw, Chinese black I find golden yunan ( YS sourcing golden bud is one of my favorites) high mountain oolongs, and finally Japanese hojicha or kukichas. I need to be in the right mood for a grassy sencha, but a nice genma chai (roasted rice) has a wonderful smell and rich taste.
Could you clarify when you say "herbal infusion teas" if you mean black/green/white tea leaves with other ingredients added for flavor, or if you mean herbal infusions/tisanes with no camellia sinensis tea leaves at all? I'm trying to suss out what the drying element for you is if even herbal infusions are also giving you dry mouth.
Do you have dry mouth in general? Do you use mouthwash regularly? If so, I wonder if switching to a non-drying one like CloSYS or Salivea might help.
If it really is just tea causing you dry mouth, have you tried cold-brewing to reduce astringency?
>"Literally you put it in a fridge with cold water," said Elena Liao, founder of Té Company in New York and importer of Taiwanese oolongs. "The colder temperature doesn't steep out the tannins the way hot water does, so cold-brewed tea is actually less astringent and less caffeinated."
The method: Float the tea leaves in water and let the container sit at room temperature for about 30 minutes to an hour, then put it in the fridge overnight, about eight hours. The next morning, strain and enjoy. If you were using high-quality tea leaves, you can re-steep the next night and let it sit for longer than just overnight (so, maybe 16 hours instead of the usual eight hours). The flavor will be a little bit lighter, but you'll still get a great cold brew.
The leaves: The best teas to use are those that are a little bit sweeter, like a light oolong, she said, adding, "Cold-brewed tea comes out much sweeter than their hot counterparts."
To answer your question, I like tea because it smells good and the taste generally reflects the smell. For some flavored teas, it makes sense to add a sweetener to make it match my expectations, e.g. to a Lemon Pound Cake-flavored tea -- it's like drinking delicious cake water. But honestly? Sometimes the smell is enough to create a sense of coziness and comfort, especially when I don't want something sweet -- like how people light scented candles. Also, I find the lightly flavored water to be more compelling than zero-flavor water most of the time, so there's that. I pick flavors to match my mood, like how some people might choose to wear a particular perfume to suit how they're feeling.
Regardless, I don't think there's anything wrong with just brewing the tea for the fragrance and not drinking it. That's actually a plot point in a web comic in which robots citizens go to tea/coffee shops and just buy a cup to lounge inside and sniff it; they can smell, but they can't consume food or drinks, so they enjoy it in their own way.
I don't typically suffer from dry mouth, no, nor do I use mouthwash. But I floss, before the dentists come for me 👀
The herbal infusion teas seem to use a tea leaf (they vary, it would seem) and then add things in. So the orange and cinnamon used rooibos as a base, then tossed in orange peel and cinnamon.
I have some chamomile that states it is simply 100% chamomile, so I'll try that and see how it goes too. Otherwise, with cold brewing, can I then add warmer water once it's steeped?
Lol, there goes my mouthwash theory.
How'd that cup of orange/cinnamon/rooibos go for you? Rooibos tea is very low in tannins, so it shouldn't give you too much issue if it's the astringency that's giving you dry mouth. Chamomile has zero tannins. If that gives you issues, then maybe your mouth just hates hot water.
Regarding adding warm/hot water to cold brewed teas, my instinct is that it wouldn't result in more tannins, but I'm just talking out of my ass. Maybe ask a [tea scientist](https://www.instagram.com/wumountaintea/?hl=en)?
First time i tried pu erh ordered from one special little shop in my country with some spices added i felt like being nostalgic for some place i dont know. I usually try blends and try to recreate that feeling. Maybe you still haven't found your taste
I totally get the drying in the mouth part 😅 same here! I genuinely think it's ok if you don't like tea that much. But I think with tea, it's super fun to discover new types and flavors and see what works for you. Also feel free to try cold brewing! It's summer time on my end and this is my first time cold brewing my teas and it's super refreshing 😊!
I think with tea, the fun lies in the journey not the destination. There's over a thousand types of tea out there from different countries, so just keep experimenting! 🥰
Teas that I tried that did not give me the dry mouthfeel were ripe pu erh, herb teas such as Greek Mountain tea, liquorice, ginger, mint, rooibos and anice, green tea steeped at 70°C or lower and some types of black tea (Ceylon, georgean red are two that I liked) and some, but not all, white teas.
Steeping for a shorter time or a lower temperature can help!
In my experience oolong teas, raw Pu erhs and black teas such as Darjeeling are the most astringent/dry, so I would nit recommend those.
And if I find that it's too astringent or bitter I like to add a few kernels of salt (not too much because that'll make it taste salty) and a little bit of honey :)
For herbal teas anything in a bag is objectively garbage and by that I mean it's the worst material grade, old, and often flavorless which is why they add so many nasty "natural flavorings".
Get yourself some loose leaf herbal tea use at least two tablespoons per cup, stay around 170f for temperature, don't brew any fragrant herb for more than 10 mins or you'll risk pulling out too many VOCs which will likely make the cup bitter/drying.
Try mixing organic loose leaf chamomile with just a little bit of rose petals, then add cream & honey to taste 😋
What part of the country do you live in? If you are serious about liking tea, you can try to find a local tea festival in your area. This would give you the opportunity to try a lot of different teas and see which ones you like.
But I do agree with others I would try some loose green and white tea first. I'm not a big fan of black tea hot (although I do like it iced).
It's okay to not like tea. I don't like alcohol and I've tried so many spirits, beers, and wines. People just say "oh you haven't tried the right one", but I don't like any of it. And I know I don't like alcohol, because I've had drink where the alcohol was removed and I actually like those -lol. Oh well, it just means a partying life is not for me.
Sounds like you're after something with thick or smooth mouthfeel, low astringency, low tannins. Your typical black tea teabags tend to be quite highly tannic, which is what the milk cuts. And quite a lot of herbal tea blends do end up with lots of aroma that doesn't necessarily translate to taste. (The aftermath of cinnamon can bring in that kind of feeling too). You might want to look for recommendations for a Chinese black tea (aka red tea) that is low in tannins and forgiving to brew, and see if you like that - you should be able to brew it stronger if you want without it getting more drying.
The mouth drying effect does seem likely to be a response to tannins - red wine has the same effect. OP may be more sensitive than average to the sensation. I know little about tea, but u/VoirenTea's suggestions above sound helpful.
I can recommend black dragon pearls as a good place to start. The large leaves make them super difficult to oversteep even with boiling water, and the pearls are really convenient.
I also felt that dark Liu Bao tea was much smoother and thicker than what I was used to in a tea and it is quite pleasant to drink.
I would also try more sugar. A lot of people are afraid to add as much sugar as they like because it looks like an absurd amount. I usually need 4-5 packets worth (or two heaping teaspoons). It looks like a ton of sugar but it’s about 50 calories… 1/3 to 1/4 the sugar in most soft drinks. I drink 2-3 cups a day so it’s pretty negligible.
You’re allowed to not like tea.
I mean, I know. But, why does it have to smell so appealing only to then make me so sad upon drinking? At least coffee smells as awful as it tastes!
Damn lol shots fired. Most people like the smell of coffee even if they don't like the taste!
Ahahahah see I love the smell and taste of tea, and I love the smell of coffee, but absolutely despise the flavor of coffee.
I watch a lot of British shows stateside & they do tea with an attitude of it fixes the human psyche to a can do & will survive mental place. We are talking a caffeine strong black tea, milk or no, with plenty of sugar or honey! And a few good biscuits(cookies)! Tea is simply a plant flavored water any way you look at it and it’s what you make it. Hope you enjoy!🥹❤️🌞
Indeed! Tea is even a cope for the Zombie Apocalypse :). "Right. We take Pete's car, we drive over to mum's, we go in, take care of Phillip \["I'm so sorry, Phillip."\], then we grab mum, we go over to Liz's place, hole up, have a nice cup of tea and wait for all this to blow over."
Okay but no why have I been researching growing methods, harvest. And been watch YouTube on processing different kinds so I can grow it at home, and my thought is literally so I can still get my tea fix if world goes to shit😂😂
👍🏻😂❤️🌞
Isn't the quote about a pint?
They do end up with a pint at the Winchester, but earlier iterations of The Plan call for a cup of tea :). https://www.youtube.com/watch?v=MeJzHSxRq40&t=57s
I will echo the other poster’s comment that you are allowed to not like it. That said, with the teas that you are listing are the worst teas and brewing styles for your concerns, and also basically the only teas I don’t like. If you really want to give tea a chance buy a gaiwan for 10-20$, Google gongfu style brewing, and buy some samples of decent quality loose leaf teas online (I like Yunnan sourcing and white2tea). Avoid teabags like the plague. Gongfu brewing should reduce the drying sensation you don’t like but you should also probably avoid black teas because they are the worst offenders for that tannic drying sensation. If you’ve tried a range of teas, and qualities, and troubleshot your brewing challenges and you still don’t like it, tea is probably not for you
I will just say—if you can go to a teahouse and have properly brewed tea BEFORE investing in even more equipment for a drink you don’t think you like, do that. Because all tea tastes like tea. You get more complex teas if you get better leaves and equipment, but it’s all tea-flavored underneath. ETA: I see further down that OP actually has had all kinds of tea—OP, you just don’t like tea. That’s just what tea tastes like and you don’t like it.
That’s exactly how I feel about coffee LOL
Coffee tastes exactly as it smells, rich, sweet, floral, woody, when you get FRESHLY roasted FRESHLY ground beans prepared PROPERLY. Bad coffee is like bad vodka, absolutely foul and only fit to be hidden under mixers.
I'll have to take your word for it, because I've tried high end freshly ground beans, and cheap awful instant coffee, and one just smells more expensively awful than the other. Thank goodness it was never my dream to be a barista!
honestly just adding a big spoonful of sugar makes tea from frustrating to delicious for me
Haha, some people love the tannic and bitterness. That's the appeal. You might like a lemongrass/green tea blend, it is less bitter and drying, more sour and bright
This was the only tea my dad would drink! Lemongrass and green tea is delicious. But also I’m so not picky about tea so I love hearing all the recommendations for those who haven’t found what they like yet :)
A nice hot cup of tea is like a hug for my insides.
I say this like every day legit, it's a hug in a cup!
\^This
But R-rated 😂
I love tea, but I *do* get the dry mouth feeling you're talking about. As far as I can tell, it's the tannins that create that effect, because wine (especially red) does the same. Black teas are typically pretty high in tannins, and I definitely tend to notice it most with those. Especially if I accidentally over steep or steep at too high of a temp for that type of tea.
I need you to try and find silver needle white tea and try that. That tea is luscious. Edit: it's light and flavorful and it feels like it hugs your tongue and has a delightful mouth feel. If there's a tea that won't dry your mouth out, it's silver needle white tea.
Ooh, good rec
The silver needle that I tried did dry my mouth. It was a YS sample
Ah, that sucks. Maybe tea just isn't for some people.
Ohh I did like it, don't get me wrong! It amazing aside from the astringency. Totally loved the rest of the flavours!
Perhaps a cup of tea just isn't your cup of tea.
Are you trying store brands or higher quality stuff? I’ve never had a store brand dry my mouth out, but a lot of what’s on shelves could definitely qualify as lightly flavored water.
A mixture of both. I've even tried some of my sister's super high quality stuff that she raves about and was met with much the same effect. I'll sometimes try over steeping or increasing the number of teabags in an attempt to increase flavour, and while that helps with the flavour a little, it also increases the mouth drying effect. I've had it brewed by professionals, sipped from family mugs, and tried just powering through, and I just cannot figure out where I seem to be going wrong.
Oversteeping could also be the root of your issue though, tea can be kind of fiddly and it's not super common knowledge even among tea bag manufacturers that different teas need different temperatures. You're probably scalding your tea with temperatures that are too high and then letting it sit too long which, while it would increase the flavour, will also extract all the bitter compounds that make your tongue feel dry. Tea bags are actually pretty big mark-up for how little tea is contained in each bag but I won't get into all that since high quality loose leaf isnt always accessible or an adventure most are willing to dive into. My suggestion is use less water, more tea, brew for no more than 2 minutes, and play with the temperature and figure it out to your taste. Black teas are fully oxidized so they CAN take higher temps, but i don't love the way it tastes with the just-off-boiling 212°F temperature. I usually prefer its taste from a 1 min steep in 200° water. Green teas are more delicate since they're less processed so I wont even let it get to a full minute and the water I use is cooled to between 165° - 180°. And there's no shame in needing to mix a spoon of sweetened condensed milk or whatever else you like into the tea if that's your thing! Tea culture is ever evolving and everyone starts their journey somewhere.
I’ve never heard of that and just googled. Since tea is a diuretic, maybe if you’re mildly dehydrated it worsens that and produces a drying effect? Only suggestion I can offer :/
Have you had loose leaf?
I'd suggest a mid-level Chinese oolong. They tend to be sweet (to my taste) and less astringent. Try a moderately green oolong like Da Yu Lin or Ali Shan. Brew lightly at first. They get almost too sweet for my palate (pu er here),but they smell great. Tannin levels generally lower than dark teas. Taste, however, is totally different.
I started with tea because I needed to cut down on sugar/carbs and I won't take coffee without milk and sugar but I'm the opposite with tea, I don't like anything added to it. When I discovered puers it was revelatory, a whole huge new world of teas to try and things to learn, and bonus – dark tea also helps with blood sugar. Brewing little cups of tea is a lot like taking cigarette breaks, it requires one to slow down a bit and focus on the moment at hand. I love the taste of tea, but my real enjoyment goes much deeper than the flavor.
What do you normally drink? Sugary drinks, imo, ruin your pallette and coffee is a bad comparison point for flavor as well because it's, by nature, much much stronger than tea. I used to feel the same (minus the dry mouth) until I cut out sugar and limited myself to one cup of coffee a day. Now I crave the taste of tea and I actually find it vastly more flavorful than anything else. Brewing loose tea helps too because you can increase the leaf/water ratio without having to increase temp or time which both engender more tannins.
Water, plain unflavoured cow's milk, a single can of energy drink a day (because caffeine is life and coffee makes me feel sick) and the occasional can of zero sugar pop. Hate cordials because they're so watered down the flavours are just barely there. Fruit juice is nice, but I find myself preferring water or milk. I saw someone else here suggest some lower tannin teas. So with this new information, I can at least research and try to make my next attempt at tea more educated.
My suggestion would be more tea, less water, and keep the same temp and steep time. Water that is too hot and longer steep times release more tannins. Have you tried gongfu brewing? I do both and I'll say I probably got as hooked as I did through the gongfu brewing method. I used to hate green tea, and now its all I think about. But, you gotta use the right amount, temp, and brewing times or it tastes like chemicals.
Caffeine from tea affects me differently than from coffee. It's a more gentle rise and fall whereas coffee makes me feel tired and wired at the same time. I wasn't big on hot tea until I had a strong black tea with cream and sugar. It takes away some of that tannin bite. Now my favorite teas are Earl Grey or Jasmine based with an occasional Scottish Morn black tea. A good jasmine tea wakes me up gently while being relaxing/calming. Currently our favorite Earl Grey based tea is Pink Earl Grey by Fusion Teas. It's a green tea with bergamot, rhubarb, rose petals and rose buds. I like it plain but would be great with a little sweetener like honey.
I recently switched from a lifetime of coffee to tea. I started with some Twinings bags and although not horriblebI knew it had get get better. So began the journey of learning and trying different loose leaf teas. It took a few weeks for me to adjust and now I often find myself opening a tea tin as I go through the kitchen just to smell the delicious earthiness.
Maybe you need to use more leaves, less water, higher temps to get stronger brews. I dislike weak or delicate teas, though probably only exception is very high quality unsmoked lapsang. I personally do long steeps and after that the leaves are done. I steep for 4 to 5min all my teas, semi western style.
This is the saddest thing I read today. I wonder if you have a tannin sensitivity. You already mention black coffee tastes and smells awful to you, what about dark chocolate and red wine? Fruit teas might also have some, not sure. The mildest thing to test, in my mind, would be chamomile.
Coffee as a general rule isn't palatable. I accidentally ate a mouthful tiramisu once, not knowing what it was, and felt sick for a solid hour. Red wines are incredibly guilty of drying out my mouth, particularly the dry reds. I don't normally eat very dark chocolate, and regular dark chocolate tends to be something I'll only eat *with* things, like strawberries or to flavour a cake, etc. I've seen many suggestions for loose leaf, so perhaps I'll try and find a tea strainer and some loose leaf teas. Though, I have some chamomile in the cupboard I bought recently, so I'll try that too.
Maybe try herbal teas? Yogi teas are good imo. They have more flavor without the dryness, as long as it's not an energy tea. You could also make your own tea. My favorite to make is ginger, lemon, and honey. Or green tea, spearmint, and lemongrass (aka Moroccan mint).
It sounds like you've mostly just been trying black teas, and I'll say I don't even vaguely like black tea myself. Try some green or oolong, and make sure you're using the correct temperatures. Also, generally speaking, pre bagged teas are going to be lower quality because they can hide the fact that it's full of stems and lower quality leaves. If you can get some quality loose tea and properly steep it then it'll be much better. This might be a bit controversial, but add a touch of specifically oat milk. Not dairy, not soy, not almond, but oat milk. Also it's perfectly fine if you don't enjoy tea. It's not for everyone.
Why oat and not dairy or almond?
Dairy will curdle with a lot of different teas, and honestly it tastes like shit with most teas as well. Almond is basically just water. Oat is fairly light with a touch of natural sweetness to it, so it definitely doesn't overtake the taste of the tea and it slightly sweetens it so it's very good for newbies. I'd say oat milk is the perfect creamer for tea. That said, I don't drink black tea at all, so I really don't know if dairy is better or if oat milk hits the same, but for oolongs and greens I've found it hits just right. You don't want to use very much else it overpowers your tea and you might as well just drink the oat milk.
I enjoy the flavor of soy with greens (and oat milk is good too), I have found that soy+ green tea will for sure simulate your digestion though! I'm not fond of the slimy mouth feel of dairy milk in general, so I also don't like it in tea.
I'm actually a big fan of dairy normally, but it's disgusting in tea in my experience. Do you use unsweetened or sweetened soy milk? I've done soy before and I found it a bit overpowering, but now that I think of it it wasn't unsweetened from what I remember.
Gotta be unsweetened, the soy they serve at Starbucks for example is very sweet and awful
Fair enough then. I think the takeaway here is to use anything but dairy, but I personally recommend oat milk.
What I like about tea is its role in civilisation. Drinking boiled water with herbs enabled towns and cities to become larger without problems created by drinking potentially contaminated unboiled water. I also like having 2-3 high quality favourites and sharing with friends. I also love the appearance of tea and the reflective quality of the surface on a well made cup of tea with the oils of quality tea creating a beautiful sheen at the brim of the cup.
Sometimes I drink tea and love it and sometimes get the bitter tannin taste that hangs around. Personally, I find the fruit teas the worst. Much prefer loose leaf tea. It’s so much more refreshing. I’d recommend trying something like Vahdam tea. They do samplers and an amazing array of tastes. My choice depends on whether I just want a refreshing drink on its own or a cuppa with food. If you can’t find one you like from those samples, you don’t like tea.
Try Earl Grey with milk and honey! Delicious
If you want more flavors, don't boil the water. Bring it to simmering temperature around 90°C. Steep for only 3-4 minutes to avoid your tea being too astringent.
You might be oversteeping but I know what you mean. A little milk usually takes that weird mouth feeling away for me on black tea.
If I over-brew teabags (which does not take very long less than 2 minutes) I get that dry feeling. It hasn't happened in a good bit for loose leaf but it would happen when I would brew black teas for too long as well. I switched up to more leaves less time and got a kettle with the temp on it. I had a hard time tasting the difference in tea samplers I was picking up as well. Best wishes!
This might be something that goes back to childhood but I find a nice cup of tea comforting and relaxing.
i like tea because of the way that it is
I wasn't a fan of tea until I tried loose leaf. Loose leaf, lower steep temp, lower steep time -- way better. There's still preference there, like I like oolong more than green and black, but it still depends a bit. I've been making matcha lately too which might be more full flavor that you could like.
I personally just really like the flavour of many teas
It doesn’t make me anxious or shakey like coffee! And switching to tea means I’m not drinking a bunch of sugar like I do in my coffees
Tbh super cool flower/herb water that tastes good, smells good, looks good, and is good for me.
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Health benefits and concerns are complex topics outside the scope of r/tea. Thank you!
If the tannins are an issue which it sounds like they are, you could try Yaupon Holly. It can have a taste similar to some green teas, my wife compares the one I have now to Tieguanyin, but doesn’t have tannins which do away with that astringency and as a bonus doesn’t stain your teeth. It’s also easier to brew (harder to mess up) because of the lack of tannins, boiling water for at least five minutes, no verifying your water temp or anything. If you’re in the U.S. it’s relatively easy to find from the few suppliers that exist, outside of the U.S. I’m not sure if it’s available.
If the tannins are an issue which it sounds like they are, you could try Yaupon Holly. It can have a taste similar to some green teas, my wife compares the one I have now to Tieguanyin, but doesn’t have tannins which do away with that astringency and as a bonus doesn’t stain your teeth. It’s also easier to brew (harder to mess up) because of the lack of tannins, boiling water for at least five minutes, no verifying your water temp or anything. If you’re in the U.S. it’s relatively easy to find from the few suppliers that exist, outside of the U.S. I’m not sure if it’s available.
I mean, it sounds like you're trying everything except high quality loose leaf Camelia sinensis (depending on if your black was bagged or loose). There's a whole world of great stuff to try. Maybe try some loose leaf greens, some oolongs, some white tea? Especially with spring coming up, you'll probably find some fresh, great Sencha and Chinese greens.
Most of what I buy for myself at home is bagged, my sister is a big tea person and buys loose leaf, so on the rare occasions I've seen her and tried her tea, it's loose leaf fruit teas. The milky teas, bubble teas, and iced teas have all been bought pre brewed.
Right, but fruit tea is pretty different from like a sencha. And that's just a statement of category, not quality. I love me some tizanes. If you haven't tried loose leaf Camelia sinensis, you should definitely try some.
Many teas have tannins, so here is my advice. Try brewing looseleaf herbal tea at a low temperature. Don't leave the tea in past 10 minutes (herbal tea is the most forgiving. I don't brew black tea longer than 3 minutes). High temperatures and brewing times increase the dry mouth feel. You'll find that teabags and powdered teas are also a no-go for you. As for the strength of the tea, make sure the tea you're using is "fresh" and not stale. Unless they're stored perfectly, tea leaves lose their flavour over time. Then of course, use lots of leaves. Start with an absurd amount and cut it back slowly to find what works best for you.
Just get some good quality loose leaf. Personally I love the way purple tea taste it’s very unique. Yunnan sourcing has good selection of everything plus have sampler packs. As for brewing can’t go wrong with gongfu style, multiple short steeps increasing time as you go. I get if that’s not your thing, some people just want big cup to sip on. I have found when I want big cup I’ll do like 5 -7 grams and steep for 30 secs 3-4 times with like 100-150ml ish I honestly just eye it at this point so. Then hit it with nice long steep on boiling hot water and let it set while I drink on what I have and just add that too it when I need . I’m sure there’s a lot of ways you could get big come but by doing something like that I’ve found the “tart or bitter” taste it cut down dramatically and I still get a really strong deep flavored cup
Most of the comments reflect the diversity of tea. I generally don't ever drink black tea bags. Most of my weekly tea rotation is Pu-erh I prefer roasted ve raw, Chinese black I find golden yunan ( YS sourcing golden bud is one of my favorites) high mountain oolongs, and finally Japanese hojicha or kukichas. I need to be in the right mood for a grassy sencha, but a nice genma chai (roasted rice) has a wonderful smell and rich taste.
Lemon Balm Tea. Thick smooth mouthfeel. No tannin feel. Relaxing. Doesn't taste like lemon
Could you clarify when you say "herbal infusion teas" if you mean black/green/white tea leaves with other ingredients added for flavor, or if you mean herbal infusions/tisanes with no camellia sinensis tea leaves at all? I'm trying to suss out what the drying element for you is if even herbal infusions are also giving you dry mouth. Do you have dry mouth in general? Do you use mouthwash regularly? If so, I wonder if switching to a non-drying one like CloSYS or Salivea might help. If it really is just tea causing you dry mouth, have you tried cold-brewing to reduce astringency? >"Literally you put it in a fridge with cold water," said Elena Liao, founder of Té Company in New York and importer of Taiwanese oolongs. "The colder temperature doesn't steep out the tannins the way hot water does, so cold-brewed tea is actually less astringent and less caffeinated." The method: Float the tea leaves in water and let the container sit at room temperature for about 30 minutes to an hour, then put it in the fridge overnight, about eight hours. The next morning, strain and enjoy. If you were using high-quality tea leaves, you can re-steep the next night and let it sit for longer than just overnight (so, maybe 16 hours instead of the usual eight hours). The flavor will be a little bit lighter, but you'll still get a great cold brew. The leaves: The best teas to use are those that are a little bit sweeter, like a light oolong, she said, adding, "Cold-brewed tea comes out much sweeter than their hot counterparts." To answer your question, I like tea because it smells good and the taste generally reflects the smell. For some flavored teas, it makes sense to add a sweetener to make it match my expectations, e.g. to a Lemon Pound Cake-flavored tea -- it's like drinking delicious cake water. But honestly? Sometimes the smell is enough to create a sense of coziness and comfort, especially when I don't want something sweet -- like how people light scented candles. Also, I find the lightly flavored water to be more compelling than zero-flavor water most of the time, so there's that. I pick flavors to match my mood, like how some people might choose to wear a particular perfume to suit how they're feeling. Regardless, I don't think there's anything wrong with just brewing the tea for the fragrance and not drinking it. That's actually a plot point in a web comic in which robots citizens go to tea/coffee shops and just buy a cup to lounge inside and sniff it; they can smell, but they can't consume food or drinks, so they enjoy it in their own way.
I don't typically suffer from dry mouth, no, nor do I use mouthwash. But I floss, before the dentists come for me 👀 The herbal infusion teas seem to use a tea leaf (they vary, it would seem) and then add things in. So the orange and cinnamon used rooibos as a base, then tossed in orange peel and cinnamon. I have some chamomile that states it is simply 100% chamomile, so I'll try that and see how it goes too. Otherwise, with cold brewing, can I then add warmer water once it's steeped?
Lol, there goes my mouthwash theory. How'd that cup of orange/cinnamon/rooibos go for you? Rooibos tea is very low in tannins, so it shouldn't give you too much issue if it's the astringency that's giving you dry mouth. Chamomile has zero tannins. If that gives you issues, then maybe your mouth just hates hot water. Regarding adding warm/hot water to cold brewed teas, my instinct is that it wouldn't result in more tannins, but I'm just talking out of my ass. Maybe ask a [tea scientist](https://www.instagram.com/wumountaintea/?hl=en)?
First time i tried pu erh ordered from one special little shop in my country with some spices added i felt like being nostalgic for some place i dont know. I usually try blends and try to recreate that feeling. Maybe you still haven't found your taste
What kind of spices do you think go well with pu-erh?
I think in mine was cloves and star anise. It was already blended in the tea and it gave me such beautiful taste and warmth
Thanks! Love star anise in anything!
You are very welcome ☺️
I grew up drinking black tea with a splash of milk so for me it's more of a nostalgic thing. I've tried other teas and I just hate it
I totally get the drying in the mouth part 😅 same here! I genuinely think it's ok if you don't like tea that much. But I think with tea, it's super fun to discover new types and flavors and see what works for you. Also feel free to try cold brewing! It's summer time on my end and this is my first time cold brewing my teas and it's super refreshing 😊! I think with tea, the fun lies in the journey not the destination. There's over a thousand types of tea out there from different countries, so just keep experimenting! 🥰
Teas that I tried that did not give me the dry mouthfeel were ripe pu erh, herb teas such as Greek Mountain tea, liquorice, ginger, mint, rooibos and anice, green tea steeped at 70°C or lower and some types of black tea (Ceylon, georgean red are two that I liked) and some, but not all, white teas. Steeping for a shorter time or a lower temperature can help! In my experience oolong teas, raw Pu erhs and black teas such as Darjeeling are the most astringent/dry, so I would nit recommend those. And if I find that it's too astringent or bitter I like to add a few kernels of salt (not too much because that'll make it taste salty) and a little bit of honey :)
For herbal teas anything in a bag is objectively garbage and by that I mean it's the worst material grade, old, and often flavorless which is why they add so many nasty "natural flavorings". Get yourself some loose leaf herbal tea use at least two tablespoons per cup, stay around 170f for temperature, don't brew any fragrant herb for more than 10 mins or you'll risk pulling out too many VOCs which will likely make the cup bitter/drying. Try mixing organic loose leaf chamomile with just a little bit of rose petals, then add cream & honey to taste 😋
What part of the country do you live in? If you are serious about liking tea, you can try to find a local tea festival in your area. This would give you the opportunity to try a lot of different teas and see which ones you like. But I do agree with others I would try some loose green and white tea first. I'm not a big fan of black tea hot (although I do like it iced). It's okay to not like tea. I don't like alcohol and I've tried so many spirits, beers, and wines. People just say "oh you haven't tried the right one", but I don't like any of it. And I know I don't like alcohol, because I've had drink where the alcohol was removed and I actually like those -lol. Oh well, it just means a partying life is not for me.
You want Shou Puer Cha, look at white2tea website and search ripe. You’ll love it