Have You Ever Tried These 5 Cups of Tea?
Вставка
- Опубліковано 24 тра 2024
- Visit my sponsor BetterHelp for 10% off your first month - betterhelp.com/beryl
Thank you so much to Uyanga, Emmeline, Maizah, Ashley, and Aya for sharing your stories with us!
Production and set design help: Leah Schwartz ( / _itsjustleah_ )
Additional Editing: Josh Archer (www.joshiarcher.com)
Artist today is Alana Cartier
Website and Shop: www.alannacartier.com/
Instagram: / alannacartierillustration
Composer Elizabeth Jigalin’s Website:
www.elizabethjigalin.net/
Link to the episode I shot in Jordan, fundraiser for my sister’s charity:
• Trying Syrian and Jord...
My previous Coffee episodes:
• How the World Drinks C...
• 6 International Coffee...
Amazing channel to learn more about Mongolian cuisine and culture: @ARTGER
/ artger
I found the Tło Déeh on Etsty: etsy.me/3BSeg7I
More Info about the Jicarilla Apache: tentribespartnership.org/trib...
RECIPES:
Budaatai Suutei Tsai: globaltableadventure.com/recip...
Teh C Peng Special: www.nst.com.my/amp/lifestyle/...
Karak Tea
Ingredients
¼ cup evaporated milk
1 cup of water
3 cardamom pods, crushed
2 cloves
1 or 1.5 inch cinnamon stick
1 Tbsp black tea (or tea powder)
2 Tbsp sugar ( you can add less or more as desired)
Directions
Add water to a stovetop pot and add in the spices (cinnamon, cardamom, cloves). Let it come to a boil then add in your tea (powder) and sugar. Let it boil and then add in evaporated milk. You can add more if you want the tea to be less strong. After adding the evaporated milk, let it boil and reduce a little bit. Then enjoy!
Qirfeh bil Jooz
Ingredients
Cinnamon sticks, crushed
Water
Sugar
Walnuts, crushed
Directions
Boil the water and cinnamon sticks together for 20-30 minutes. Remove from head and take out cinnamon. Add sugar to desired sweetness level. Top tea with crushed walnuts and drink warm!
CHAPTERS:
00:00 Intro
00:10 Teh C Peng Special (3 Layer Tea)
01:49 Trying Teh C Peng Special
03:04 Today’s artist, Alana Cartier
04:55 Budaatai Suutei Tsai (Tea with Milk and Rice)
07:10 Trying Budaatai Suutei Tsai
10:04 Tło Déeh (Indigenous American Tea)
11:11 Trying Tło Déeh
12:53 Subscriber spotlight, composer Elizabeth Jigalin!
13:15 Karak Tea (Strong Tea)
14:18 Trying Karak Tea
16:11 Qirfeh bil Jooz (Cinnamon tea)
18:14 Trying Qirfeh bil Jooz
______________________
Where I get my earrings with a little discount code! shrsl.com/32k14
Pops of Color aka the Microgreen kit I swear by: shrsl.com/32k93
Here are Some Links for things you see often in my videos!
A VERY similar Glass Pot to the one I have: geni.us/Z9V1jo
My little red blender: geni.us/DPIkH
Bamboo Cutting Board: geni.us/F0T2ZC
Colorful Ceramic Bowls: geni.us/EuAsnn
Mini Whisk That Is the Best Whisk: geni.us/sNA9H7c
Silicone Brush: geni.us/P9TDJ
Small Silicone Spatulas that I Love: geni.us/qBgs
Wooden Spoons: geni.us/0N17A
My Favorite Board Games Right Now
Dominion: geni.us/4HlP
Ticket to Ride: geni.us/fAcAcJ
Carcassonne: geni.us/p4Ldfr
7 Wonders: geni.us/TgSw
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
#tea #aroundtheworld #chai #internationalfood
Uncle Iroh would approve of this episode 🍵
I think the reason why the Mongolian tea is still burning hot eventhough you don’t see any steam out of it, is because the layer of fat on the surface of the tea. The fats helps in retaining the heat and basically block the steam from surfacing. Same concept like the Yunnan crossing the bridge rice noodles with a layer of fat/oil over the soup to retain heat.
Yes this! And oil retains a lot of heat before steaming (or, really, smoking).
Yes, also the most time in Mongolia is quite cold, they need this kind of tea to warm them up.
I was just about to comment something similar, I'm glad someone beat me to it!
I tried a Bhutanese tea that has a lot of butter in it, I left it for 20 minutes and still burned my tongue and mouth
Kashmiri tea is kind of similar.. we put butter so it stays hot ..
Oh my God Beryl. You support artists, you support musicians, you try new things and bring culture so close to us! I have no words to describe how much I admire you, I really love your work.
As an indigenous woman I sincerely appreciate you sharing an indigenous recipe. 🧡
Absolutely loved Beryl showcasing this recipe!
Agreed! Beryl you're killing it! Can't wait to see more.
I can’t believe Native American tea is on this list! I’m part Navajo and grew up having this tea. It’s so cool you got to try it, Beryl! Also, since it’s hard to come across, if anyone is curious what it tastes like, I’ve found it is somewhat reminiscent of chrysanthemum tea, which I usually get from my local asian grocery store.
Thank you so much for telling us that. That's very generous.
Very kind tip! Thank you! Now I may be able to get an inkling of what this tea tastes like, even here in Germany! Thank you very much ❤️
I grew up on the Navajo Reservation! I sure do miss that tea! I may have to go back and visit and have some tea and frybread! Thanks for this great memory!
@@amandajay9058 omg frybread!! Beryl needs to make that!!!
@@tannermadi I have a feeling that if Beryl made frybread she might get some flak because of its controversial roots (First Nations people were starved of nutritious food and made do with poor and unnutritional rations which led to really bad health issues on reservations, or so I've read)
The Mongolian woman left me saying "wow!" 😲 I want to know more about their nomadic culture. She was so fascinating!
Beryl! Maybe evaporated milk/sweetened condensed milk warrants an episode since watching you I’ve seen it in so many things in various cultures! Great video once again! Love your channel😊
Yes!!!
+1!
YEEEEEEES Beryl needs to make brigadeiro 🥰🥰🥰🥰🥰
Hey Beryl, I know you probably won't read this but I just wanted to let you know your videos saved my life. I had reached a very low point and I found your videos in my feed when you had just started this channel. I spent an entire day just watching your videos. I'll never forget that day and how you helped me. Please keeping doing the amazing work!!
Wow thank you I am so sorry to hear that but I’m so happy and hopeful you’re doing better 💜💜
I'm so happy you included Native American tea! I used to live and work on the Navajo reservation and first tried it there. I found it so mild and comforting.
Yesss this tea is a wonderful one!
That lovely Mongolian woman had the most EXQUISITE earrings! I hope she sees this (and I apologize for not using your name, I am watching the video now, and I just woke up. Please, forgive my rudeness.🤗), as I mean the compliment to be warm and supportive. I am hoping she will share many more recipes! I am fascinated with Nomadic cultures, especially those from places so far away, and different from my experience.🤗🤗🤗💐💋
I was paying close attention to see the earrings! Don't worry, I bet she will love your comment!
Awww your comment is lovely and the fact that it has so many likes it's really cute 🌺
Yessss her earrings Really caught my eyes on first sight too 😍 and are absolutely beautiful, so is she. 💖
I thought that the girl from Jordan's earrings were lovely too.
Agreed and also the the girl from Jordan earrings were beautiful and Beryl's!! I just really like earrings I guess hahaha
we are earrings girls/people
I don't even know how to express everything I'm feeling right now. You were so freaking happy in this episode, so full of joie de vivre, that I found myself grinning like a goofball through the whole episode. Secondly, way to go, Beryl; you've come a long way, and I can see the evolution through your videos and this video today was just excellent in so many ways.
Further, I love that you are so so open to trying pretty much anything, and when you mentioned you tried to find the lamb's tail fat, I believed you, and was proud of you. See, most Americans turn away in contempt at unfamiliar ingredients, and _completely miss out on the richness of the world._ It's fantastic that not only do you not hold that attitude, but, frankly, you're indirectly teaching others to not hold that attitude - so freaking cool.
I cannot wait to see the Mongolian episode that you mentioned. Go, Beryl, go!
Wowow thank you so much!!!!! This makes me feel all sorts of warm and fuzzy feelings!
This is an interesting take. I tend to find American culture to be way more interested in trying new cuisines than not. There's probably a difference in rural towns vs the city, but that wouldn't account for "most" American's "turning away in contempt" (lmao).
Yessss Beryl there are absolutely another version of palm sugar. Yours is lighter because it is made with coconut sap, or maybe they mixed the sap with white sugar so it's harder. The darker palm sugar made with sugar palm/aren palm sap, hence it's called "gula aren" or aren sugar. Also, pure gula aren is way more soft than that one made with coconut sap. They taste absolutely different. I think the darker one is sweeter.
Please consider doing more tea episodes! I really enjoyed this video! Thanks!
Hey Beryl!
Cinnamon tea (minus the walnuts) is pretty popular throughout the middle east, women specifically make it to ease the symptoms/cramps of the menstrual cycle or just abdominal cramps and stomach pain in general..it is a part of the traditional medicine system
I loved this one!!
Oooh, I should try it! I've got some cinnamon sticks. 😊
Thank you for sharing thIs knowledge. Going to try this soon ❤️
Does it really work for cramps? Or just comfort you with warmth?
@@TheBusyJane it works wonders and the warmth is a bonus too!
Oh my gosh Ashley so lovely and important to not only be sharing a food from your community to support indigenous representation but to have also sent something you harvested, wow. What a precious gift
Love that you gave us the ✨tea✨ on the glass IKEA cup 😂
All of these teas are so exciting! Truly enjoyable video
Love seeing Indigenous representation, it’s important to acknowledge the culture that has always been here. Drinking my morning cup of tea as I watch.
Glad you acknowledged this was the first Indigenous recipe on your channel. I’m excited to see more Indigenous representation here.
I know right!! we need more of this!!
I come from nomadic background, too. In my place people put raw millet grains into tea, and then make regular English tea with milk - strong black tea with half and half , sugar to liking. By the time you finish your cup of tea, millet grains in the bottom get cooked. And butter to that and you have nomadic version of overnight oats 😄 by the way , thank you for showing Mongolian grain milk tea - it was so heartwarming to me
Gula Melaka is very different from ordinary palm sugar and can be difficult to find outside of Malaysia. It has a darker, more robust caramel flavour compared to palm sugar.
And it's in a deep brown, toffee-like colour!
ooooooo this explains a LOT
I was thinking Gula Jawa is similar in colour (very dark) but I'm not sure if it tastes similar to Gula Melaka.
It also has a distinct flavour. I love teh c peng special~
@@remomarkable5120 i'm thinking the same! Gula jawa has the same darker color and is made of coconut, similar with gula melaka, so if it's the same (or at least similar), I probably can make c-peng tea at home right now lol. I really want to try c-peng tea, it looks so good
I was thinking an episode on spaghetti might be interesting. So many places in the world have their own wildly different versions of dishes that use it.
are you peeking?
Oooh Haitian and Filipino spaghetti should be contenders.
@@BerylShereshewsky Ghanaian waakye
@@BerylShereshewsky peeking to see if you are using the right flags or not but since some videos you have uploaded don’t have some flags that’s ok cause you need time to edit it but for some videos with the wrong flags you seriously need to edit them as soon as possible to avoid misunderstandings
Yes! One of my favorite spaghetti is from Ethiopia.
So interesting! When I traveled to Bhutan they had a butter tea made with yak butter that was similar to the Mongolian tea, just without rice. The yak butter has a very unique taste, but it's filling and warming. It's given to all guests and seen as a great insult if you decline when it's offered to you.
I have watched videos of people hiking in the Himaylas that get served this in the "tea houses" (along with other sorts of teas). Yes, it is served without rice.
I just watched a xiomanyc vid with Tibetan butter tea and was wondering if there would be some here :)
Hey Beryl,
I cannot tell you how much this channel means to me. I am living alone for the first time in my life. But I always watch your videos while I eat and even tho we are eating different foods, it feels like I am sharing my meal time with every part of the world. Also, I love your brightness and openness to different cultures! Much love to this diversity in food-loving community!
Thank you for sharing Native American/ First Nations tea in this series and Mongolian too. Both of these groups are beautiful cultures that don’t get as much representation as they are deserving of. Much respect to both the people representing their cultures and nations.
What a GREAT video! They all sounded delicious 😋. One of my favorite teas is from Japan… genmaicha, a green Sencha tea with roasted rice. It tastes deliciously nutty and I add rice milk to enhance the flavor. It’s sometimes called popcorn tea because the rice pops during roasting and it sounds like popcorn. I’ve also seen the loose tea sold with popcorn in it!
It's also very good for digestion!
I love to see similitudes in food/drinks from different cultures that Mongolian tea reminded me to the Japanese Ochazuke (green tea+ rice+ salmon) were it becomes more of a meal than a drink and in Mexico we also make a similar hot drink called Rice juice with cinnamon tea and rice (usually served when someone has a delicate stomach)
You have the best subtitles/closed captions I've ever read! I turned them to see the spelling of people's names, etc & really appreciate how well done they are.
Thank you!!! I spend time trying to make sure they are all accurate esp for peoples names and cultures! And when I have a mistake that is pointed out I really appreciate it so I can fix it!
@@BerylShereshewsky and I am sure it is really helpful for people with hearing loss 🙂
This is amazing - my mom is Lebanese and growing up we would always drink the cinnamon and walnut tea after women gave birth too! Thank you so much for showcasing this, Ayah, and for this episode, Beryl! 💕💕💕
Pro tip about walnuts: to make them less bitter, boil them with a bit of baking soda. (The water will turn nearly black, which is weird, but...sort of cool?) Then drain them and toast them in the oven -- great sub for pecans if you don't have any, or you lack the offshore money they're costing these days.
When I was a kid I was taught that if you didn't want your walnuts to taste bitter you peeled the thin skin off the kernels. We mostly ate walnuts out of hand, not in food containing them. I tried walnuts in baklava and just ground up the walnut meats. It was horrible. Next time I'm going to try making baklava with pecans. I love pecans.
@@susanfarley1332 I'm confused, cause here in the Balkans baklava is pretty much always made with walnuts and it tastes great. Also, our walnuts are not bitter at all (maybe only slightly, and it depends on the tree). I'm guessing you are referring to the American black walnut here, right?
I always forget how expensive pecans are. My mom's family is from Arkansas and a lot of her family members have trees. We got sent so many pecans and now that I live by myself I get sent my own box
@@lemmypop1300 they were just the only available pre-shelled walnuts in the store. Most of the walnuts in the shell that I have seen have the smooth light colored shell. We call those kind of walnuts Persian walnuts. I have seen a different walnut growing in north Carolina that had a black covering to the shell but I have never tried them.
The walnuts I was told to peel the skin off the meats were in Mexico. I have no idea if they grow any kind of walnut there. But the ones I saw in shell there were the smooth pale shells. I even had a Christmas ornament made out of one of those walnuts where the shell was cut carefully so that it opened like a flower. One made from one with the black covering would have been nasty looking.
Personally I prefer pecans. They are tastier. The ones that are smaller and have thicker shells are the best. They have a bit more oil in them and makes them almost buttery tasting.
@@susanfarley1332 Huh, so you just don't like walnuts then. Which is totally fine, we can't all like the same things. Yes, I was speaking of Persian walnuts, which is the default walnut species here in Europe; in fact, I think there are no other walnut species here save for arboretums and such. I read somewhere that the black walnut which is native to the North America has stronger taste so that's probably where skin removal comes from. I think it's totally unnecessary for Persian walnuts though.
I never had pecans; they are not common in my part of the world. If you don't mind me asking, what are they closest to in taste? Almonds, hazelnuts, walnuts, pistachios... or are they something completely different altogether?
My wife just shared this with me,
You're a lovely human and I appreciate the promotion of art and artists as part of your work.
And the tea is great.
Ok so you have to try instant yerba mate sweetened and iced with lime juice. It's the most popular way to drink yerba mate tea in Brazil, people drink it everywhere, especially in the summer and you can even buy it from beach vendors. It is really refreshing and delicious.
I recently learned about yaupon tea, the only native caffeinated plant in North America. What little I know is that it was used by the colonists as an alternative to British tea imports.
It would be wonderful if someone who knows more could present it to Beryl.
Yes this! There are a few small companies that I have seen pop up here and there selling yaopon tea. I think this would be a great addition to this series too!
Im studying herbalism and my desire is to learn about and help do my part to increase and protect native plants in america, medicinal or otherwise, and it was so lovely to learn about an indigenous tea. Thank you Ashley for submitting this and to beryl for choosing it. I may not get a chance to try this lovely tea but im excited to know more about it and hopefully help preserve it so that future indigenous folks can continue to maintain their relationship with it.
Beryl, stick your tongue under cool water immediately after burning your tongue. I discovered this recently and it worked. Think burn first aid 101. Good luck. And as always love the video. Tea drinker here.
"We're not in the center of it" this is a great reminder in so many ways
I absolutely loved this episode! I think infusions in general speak TONS about different cultures. I've learned a lot from this. I know you already tried Argentinian Mate (that was very lovely and very culturally appropiate and respectful, thank you so so much), but we also have an infusión called "Mate cocido" which comes in tea bag form and we just add boiling water, milk to taste (some even do "mate de leche" which is adding the mate cocido bag directly in hot milk!) and sugar or honey. I really hope you can try it, it's really nice! Lots of love from Buenos Aires
I loved learning about these different kinds of tea. I used to drink a lot of tea, but now I can't have the caffeine. So, I've switched rooibos, also called red tea, from South Africa. I've tried a few different varieties including honey bush and green rooibos. I would love to see you do an episode that too.
I love roobios so much! Too much black tea can give me heart palpitations (although coffee is fine...????) so I swapped years ago and its my favourite type of tea now.
I was so surprised to see some Indigenous representation!
So glad you enjoyed it Beryl 💜
The Karak Tea is very similar to the tea my parents taught me to make. I think the tea I make is still masala chai, but the way we make it is the same way you made the Karak tea. The only difference is we use normal milk instead of evaporated milk. Our family is from Andhra Pradesh so that may be a reason why it is a bit different than the way chai is made up north. However, it is so cool to see how similar it is!
Cinnamon tea mixed with coffee and sugar is the best combination, with your own favored milk as well.☺️
That sounds good because I already like putting cinnamon powder or else fresh cinnamon stick into my coffee mixed with sugar & oat milk. I am lactose intolerant so gotta avoid whole milk ekkk lol🚫🥛🙈 🤣😆😂
Shhh! We don't need that becoming a trend.😉
this sounds delicious !
I love how your videos are so culturally diverse and informative. You make people feel seen and embraced and that's so important for multiple reasons. I've learned so much from you
Hi Beryl, I truly love watching your videos. If you ever make a second part to this video, I'd love you to try Himalayan / Tibetan butter tea or Kashmiri Qawah. I'm sure you'll love them both. 😇
Qawah is delicious!
The Mongolian tea was informative and eye opening one as how different cultures make tea also being intriguing alongside with the native American tea which I hope I get to try when I go to USA I'll definitely try to find it. Thanks 😊 I learned something new again.
Look for yuapon tea online few companies sell it online but maybe give it go to see how you like it... 👉☕🤗
I’d love to see a ‘how the world eats surimi / crab sticks’ as they are so versatile! ❤️
I loved that you included the Indian Tea. I’m hoping you get more opportunities to show us some of their food as well.
The cinnamon walnut tea sounds interesting. In Mexico, people boil the cinnamon and add pilloncillo. That’s one of my favorites.
I love tea, especially milk tea, chai, and matcha lattes.
I'm fascinated by Mongolia, so it was great to see a recipe here! (Particularly one I can actually make with ingredients I can access)
„I love learning things about the world that make you realize you aren‘t at the center of it.“
Wow, that really touched me and is such a beautiful statement.
Thank you, Beryl, for being such a sincere person, you help me in more ways than you can imagine!
The Mongolian tea is very interesting. It is a look into the use of what people have and the incredible human spirit.
The Tlo Deeh also reminds me when we would go forage for dandelions in the spring, or rose hips and pine needles in the winter for tea. I still look for wild rose hips and pine needles in the winter because of the nostalgia
I just tried the karak tea and it's delicious!!! I love tea so much but coming from a place where coffee is THE drink, I rarely see new tea recipes. So thank you Beryl for this video!
I got to the tea from Jordan and was floored! Of course, they’d use this postpartum. Cinnamon Bark helps prevent hemorrhaging.
hi beryl!! i was absolutely elated that karak was in this video because it's extremely popular in qatar where i live. as cardamom is the main flavor in karak, i really do recommend cardamom pods instead of powder, and even cardamom flavored evaporated milk if you can get your hands on it. glad you enjoyed your first taste at karak & hope you make it again soon
Beryl, have you tried yaupon? It's a plant similar to the tea plant but it's native to Texas and the surrounding area. It's a bit tangy but it can be served as a green tea, a black tea, a white tea, or similar to oolong I believe and it's caffeinated!
Thanks for featuring Teh C Peng. Always a guilty pleasure drinking this in the kopitiams, cause it's just so sweet. The palm sugar you used is too light, as they usually use Gula Melaka, which is just as dense a palm sugar as you can possibly get, and the contrast between the Gula Melaka and the evaporated milk in terms of colour is what makes the 3 layer. There's actually a variant here with 5 layers, with Pandan Syrup (green) and grass jelly (Black) contrasting the tea (light brown), evaporated milk (white) and gula melaka (dark brown)
This was by far my favorite episode! From the awe in your eyes when the mongolian tea changed your perspective to the love in your voice for your time in Jordan, every bit of the video was delightful! I just love seeing the world through food!
I can't wait to try the cinnamon tea! I do a similar thing with ginger root--that tea is quite spicy 😋 And I'm going to utilize the resources you left about the Native American tea. Hopefully I can forage something similar in my area 🥰
Emily: "I don't make this often because it's very sweet" Beryl: "Ooh! That's not as sweet as I thought it was going to be." 🤣 Truly the reaction of someone who is from the US (I'm also from the US).
Watching you try that ikea cup reminded me that first teacups brought to Europe didn’t have handles so people would hold them around the lip with their thumb and either pointer or middle finger. This is the origin of the “pinky out” being fancy (though became a sign of “new money” once handles were introduced. The working class kept the pinky out idea but the uppers were like “no fold that in you barbarian”)
Do Tsai tou vounou, tea of the mountains from Greece. It’s great. I would think it’s similar to the indigenous tea(in that it pretty much is a wild plant, not cultivated tea), but it can be found in Greek stores( titans in queens will have it)
I spent some time in Zacatecas Mexico and my friend’s aunt and mom made us cinnamon tea every mid-morning, served with honey. It is also just boiled cinnamon sticks. Usually we’d eat it with a pastry. So yum!
I believe it was supposed it help your digestion. :)
Awesome soundtrack by Elizabeth! Fell in love with "Earl Grey".
Beryl is so wholesome to give out shout outs to creators on her platform! :D
I was surprised when I came to Germany from Scotland and people would refuse tea in the evening because it would keep them awake! Tea and toast for supper was always the signal that it is time for bed - so our parents would give us a cup of tea and a couple of slices of toast with butter and send us up to bed - like, you can give toddlers a wee cup of tea before bed. We absolutely do not have the concept of tea keeping you awake :D
Thank you for highlighting Mongolian culture!
This was so fun! I hope you make more tea episodes! My daughter and I are Jamaican, and due to Indian and English influences in our culture, we love our tea over here! It's awesome to have new recipes to try 😊
My palm sugar (from my Asian grocer) is also that light brown color. Adding molasses (rather than brown sugar) would definitely darken it up and make it taste like a brown sugar/palm sugar hybrid.
Dude, what's with the retro gamer display??? I LOVE it! There's something really cool to me about juxtaposing something totally new and different with something super nostalgic. It makes me want to go and make myself a Suutei Tsai while I finish watching.
My Puerto Rican Abuela brewed black tea and made it VERY strong. She added milk or cream and freshly picked mint from the garden. I would always wonder why she liked to drink it, and a few months ago my neighbor gave me a handful of fresh mint that he planted and grew. I thought.. maybe I should make black tea like grandma used to.. and I was instantly hooked. I added some
Sugar and it was so comforting and made me feel cozy. Now it’s my favorite and I prefer it over coffee.
My husband's family lives on the reservation in NM and every year in spring and summer they pick the wild tea aka Navajo tea. This tea is amazing. I never get a bitter taste from it. Instead it has a smooth floral/grassy taste. I boil it until it turns red in color. Absolutely delicious!
ugh so wholesome!! my favourite dinner time content-it’s so nice to learn a little about what’s close to everyone’s hearts and about their traditions both country and family specific, as well as seeing the little similarities that connect us all at the same time. ☺️
This is probably my favorite video you’ve made so far! Loved your tea exploration experience!💖🫖💕
Love this episode! I also love canned "cream"! Growing up my mother would make me cup of "tea kettle tea" when I was cold or not feeling well. I don't know where she got this recipe or if she created it. I'm the last of eight children and at least five of my siblings grew up during the Great Depression and WWII, when money and food was scares. I'm sure it made little tummies feel full. Heat water (obviously in a kettle). Add a teaspoon of sugar, a quarter teaspoon of vanilla and about three tablespoons of evaporated milk. Add hot water to your cup and that's it! I still like it today. Try e.m. in your coffee too.
I love the stories that go along with these teas!! 🙌
Rice in tea is something I hadn't thought about, but I enjoy chocolate Malt O Meal in my coffee in the winter to help keep me warm.
Love this episode. So fun learning about other cultures and their teas. I also like how you support artists from around the world. Thanks for sharing.
What a great video to watch while waking up this morning, makes me want to go make some tea! Thanks Beryl!!
Such a good episode. So great to see different teas and tisanes. Beryl, I always smile when I see one of your videos. Thanks for being such a positive presence in this world when so many are trying to pull us apart.
If Beryl does another tea episode I’d love her to try Australian billy tea. It’s fun to make and yummy!
I wonder if they caramelised the palm sugar more to make it darker before turning it into a syrup.
I can totally see how the Jordanian tea helps with post partum. The warmth of the cinnamon alone. ♥️
I just returned from a deployment to the middle east and I'm having conflicted feelings. I miss drinking Karak Tea and now I'm craving it. It's so good. But also, yes to drinking it too late and staying up until 2am and having to be to work in the morning
4:48 the music here was sooo relaxing and definitely fit the comfy tea vibe!
WOW this was my favorite of all your videos so far (and i love all of your videos). i learned so much!
It’s not from my culture, but one of my favourite teas is lapsang souchong which is delicious. Most people seem never to have heard of it, but it is quite a different flavour from standard black tea and I definitely recommend giving it a try.
It's a component in some tea blends in the UK, but not a major one as the smokiness can easily take over. I drink it myself, but hardly ever on its own; my go-to breakfast pot is 2:2:1 assam:darjeeling:lapsang.
wow i was so surprised and overjoyed to see a jicarilla apache tea in this episode! it's one of the two native tribes my family descends from and the one i know far less about and am very disconnected from as a mixed race person. i hope i'm able to try this tea someday (even though i don't like bitter things) and connect to a part of my family's heritage.
I love how you expose all of these wonderful cultures to me, and i hope one day you'll be able to experience them by going to those countries. thank you!
I just saw another video about karak tea!
Taking this as my sign to try it this weekend 🤗
I love tea so much! Thanks for showcasing it and giving me great recipes
All of the teas are so pretty! SO excited to see Diné tea featured. Always exciting when a new culture is featured, but I grew up near that area and always appreciated the artwork, dance presentations, and foods of the several Native American communities nearby.
❤ How I love that sweater, Beryl. It suits you so so well. Making me smile every time you wear it. Ok, back to watching the video now. Initial fangirling over.
to my knowledge, mongolian tea is supposed to be salty, Uyanga also mentioned it. its a very interesting different taste to what we're used to in the west.
Omg I LOVE karak tea! My mom taught in the UAE for many years and when I would go to visit one thing that was a MUST was stopping and getting karak tea from vendors on the side for major and back roads. It was everywhere and always delicious!!! So happy to see this and reminds my of my amazing experience and friends I made there 😊😊😊
I loved this video and Beryl struggling with that cup is a real mood!
I love this community every ounce of my heart .
Definitely need more tea recipes.
I'm also thinking about an evaporated tea episode. My mom uses it in fudge and we use it in chowders instead of cream.
I loved this episode. I'm excited to try the teas with evaporated milk now. Black tea is my favorite 🙌☕️
I love your channel so much. 💓 I’m always excited when you post! 🫶🏾🫶🏾🫶🏾
Yay! Thank you!
Me too
I grew up drinking cinnamon tea when I lived in Mexico. We make it the same way you showed except without the walnuts. I also like to add a teaspoon of instant coffee to it sometimes and it tastes really good too. That was my Grandpa's favorite way of drinking cinnamon tea with coffee. You should try it.
Ohhh that lovely cinnamon color in chai.
The boiling steps are exactly how I make it as well.
I rarely crave tea but when I do my go too is ginger and cinnamon along with the basic 4 ingredients.
I've never used evaporated milk but since I usually boil 1c milk +1/2c water down to 1 cup of tea, i'd say i get to similar level of consistency. Would try and find some Evap milk near me.
I was so happy to learn about Budaatai Suutei Tsai! My mother was from Okinawa, Japan and two of my favorite tea preparations are genmaicha which is a green tea which contains popped brown rice along with the tea leaves and ochazuke which is a soup of rice with green tea and toppings (I use an instant pack so I haven't made it from scratch yet!) I"ll have to give the Mongolian version a try!
I love your sweater Beryl!
These were so great. I was wondering how you could possibly find different ways to make tea, so I loved that. I'D LOVE to see some episodes where you find recipes to use up some of the more obscure ingredients you have accumulated by doing this show! I can only imagine how packed your pantry must be. I'd also love to see how you keep it all organized. As someone who loves to try new things, I end up with so many ingredients I only know one recipe for, and as a result my pantry's pretty cluttered...
Just noticed your Haruki books...soo good. Glad to know there are others who enjoy his incrediblely fascinating writing!