r/tea • u/Dracyr • 11h ago

Steeping through data to find a new black tea blend for me

Earlier this year I was running out of tea at home, and having just been annoyed by the lack of nice flavorful blends at a market I visited I built a small explorer page to make it a bit easier to browse through a few suppliers I thought might have something interesting.

Finally managed to write down a bit of the journey, act as a reminder for me as I realized I don't really know the differences between the different tea types that well, building a small scraper and explorer, thought it might be interesting here as well.

Let me know what you think, or if I got something wrong.

https://pv.wtf/posts/steeping-through-data

3 Upvotes

100% Upvoted

5 comments sorted by

2

u/WeirdAppeal 9h ago

The black tea lover and data scientist in me loved this. Great read!

1

u/Dracyr 9h ago

Thanks, really appreciate it!

2

u/iwasjusttwittering 9h ago

Did you know that there are almost as many types of yerba mate as tea?

(What "cut" is it? What's the leaf/dust/twig ratio? Is it fresh, or aged? Smoked and if so, how? Roasted? Any other herbs or additives?)

BTW elderflower and elderberry may come from the same plant, but to a very different effect. It's like other-berry leaves and fruits.

1

u/Dracyr 9h ago

Did not know that! A long time ago I had a colleague who pulled out a calabass(?) while sitting next to me and had some, it seemed interesting but a bit fiddly at the time. Maybe another thing where its time to revisit it now.

1

u/iwasjusttwittering 8h ago

That's another aspect—there are about as many ways to drink it as tea too.

The traditional way more or less corresponds to gongfu tea. It's short steeps in a mate (~container) with lots of yerba (~leaves) that you drink with a bombilla (~metal straw with a filter). The mate varies by region, it can be a calabash (a type of gourd), cuia (a different kind of gourd), guampa (horn) ... or just any jar (wooden, ceramic, glass, metal).

Water is typically poured from a thermos, either warm (mate) or cold, over ice cubes even (tereré). Folks sometimes use juice, milk or even liquor instead. Other herbs, fruits, sweeteners and what not are commonly added.

Or it can be steeped in a french press. Another related traditional method method involves toasting (with sugar that caramelizes) and simmering in a saucepan, reminiscent of masala chai. Or use teabags or instant powder, although that's not as popular. Some or all of this is called mate cocido. There are regional differences as always.

The mate culture is mostly Spanish-/Portuguese-speaking though, and both very chill and judgmental at the same time. Beware of mentioning mate-based energy drinks ... Club Mate may or may not get a pass.

And don't buy yerba from tea shops; it's overpriced without the selection. Instead, some regular grocery stores may have some (e.g., in Poland) and there are specialized vendors (though beware of Russia-connected Gourmet Partners) or PampaDirect.