Nam Gek Huay: Thai Chrysanthemum Tea
Nam gek huay is the pale gold chrysanthemum drink sold on every Thai street corner. How to simmer it properly, how sweet to make it, and how to serve it iced.
Brewing
Getting more out of loose-leaf botanicals — ratios, temperatures, and fixing what went wrong.
How to Brew Dried Rose Buds Properly
Whole rose buds need more leaf and gentler water than people expect. Quantities, temperature and timing for a rose tea that tastes floral, not soapy.
How to Cold Brew Thai Botanical Teas
Cold brewing ratios and times for pandan, lemongrass, peppermint, roselle and butterfly pea — plus the one botanical that will not work cold.
How Much Loose Leaf Tea Per Cup (No Scale Needed)
A teaspoon of rose buds and a teaspoon of pandan do not weigh the same. Per-botanical measurements for loose leaf tea, with and without scales.
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How to Sweeten Tea With Whole Dried Stevia Leaves
How many dried stevia leaves per cup, when to add them, and why stevia will not sweeten a cold brew. A practical dosing guide for whole leaf.
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Why Is My Lemongrass Tea Bitter?
Bitter lemongrass tea is almost always a brewing fault, not bad lemongrass. The four usual causes and how to fix each one.
Thai Tea Strainers: Cloth Sock vs Fine Mesh
The Thai tea sock and the fine-mesh strainer do different jobs. Which one you need, how to use it, and how to clean it so it does not taint the next brew.