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.

@melody_shmelody

Жыл бұрын

Yes this! And oil retains a lot of heat before steaming (or, really, smoking).

@llvzz5240

Жыл бұрын

Yes, also the most time in Mongolia is quite cold, they need this kind of tea to warm them up.

@haute03

Жыл бұрын

I was just about to comment something similar, I'm glad someone beat me to it!

@taring9

Жыл бұрын

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

@rishabtiwari7907

Жыл бұрын

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. 🧡

@sarahrostom8111

Жыл бұрын

Absolutely loved Beryl showcasing this recipe!

@caraluebke9827

Жыл бұрын

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.

@archeanna1425

Жыл бұрын

Thank you so much for telling us that. That's very generous.

@kikidee1969

Жыл бұрын

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 ❤️

@amandajay9058

Жыл бұрын

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!

@tannermadi

Жыл бұрын

@@amandajay9058 omg frybread!! Beryl needs to make that!!!

@Charlzton

Жыл бұрын

@@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😊

@melody_shmelody

Жыл бұрын

Yes!!!

@maheshwariswarnima7644

Жыл бұрын

+1!

@bestnarryever

Жыл бұрын

YEEEEEEES Beryl needs to make brigadeiro 🥰🥰🥰🥰🥰

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.🤗🤗🤗💐💋

@AlissaSss23

Жыл бұрын

I was paying close attention to see the earrings! Don't worry, I bet she will love your comment!

@keepinitrreal

Жыл бұрын

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. 💖

@victoriaogle9625

Жыл бұрын

I thought that the girl from Jordan's earrings were lovely too.

@marinac5329

Жыл бұрын

Agreed and also the the girl from Jordan earrings were beautiful and Beryl's!! I just really like earrings I guess hahaha

@DarkR0ze

Жыл бұрын

we are earrings girls/people

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!!

@BerylShereshewsky

Жыл бұрын

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.

@CharityVictoriaJones

Жыл бұрын

Yesss this tea is a wonderful one!

Please consider doing more tea episodes! I really enjoyed this video! Thanks!

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!

@BerylShereshewsky

Жыл бұрын

Wowow thank you so much!!!!! This makes me feel all sorts of warm and fuzzy feelings!

@andromedaAndy

Жыл бұрын

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).

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

@BerylShereshewsky

Жыл бұрын

I loved this one!!

@hbnpiano

Жыл бұрын

Oooh, I should try it! I've got some cinnamon sticks. 😊

@meganlafayette3124

Жыл бұрын

Thank you for sharing thIs knowledge. Going to try this soon ❤️

@TheBusyJane

Жыл бұрын

Does it really work for cramps? Or just comfort you with warmth?

@lurinabelldudson

Жыл бұрын

@@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

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.

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.

@515aleon

Жыл бұрын

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.

@badbassnine

Жыл бұрын

I just watched a xiomanyc vid with Tibetan butter tea and was wondering if there would be some here :)

Love that you gave us the ✨tea✨ on the glass IKEA cup 😂 All of these teas are so exciting! Truly enjoyable video

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.

@anastasiasabrinazuraimi6279

Жыл бұрын

And it's in a deep brown, toffee-like colour!

@BerylShereshewsky

Жыл бұрын

ooooooo this explains a LOT

@remomarkable5120

Жыл бұрын

I was thinking Gula Jawa is similar in colour (very dark) but I'm not sure if it tastes similar to Gula Melaka.

@melodyleong

Жыл бұрын

It also has a distinct flavour. I love teh c peng special~

@andinarizkia

Жыл бұрын

@@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

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.

@AuntieEmmers

Жыл бұрын

Glad you acknowledged this was the first Indigenous recipe on your channel. I’m excited to see more Indigenous representation here.

@Nk4ido

Жыл бұрын

I know right!! we need more of this!!

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.

@owlislike

Жыл бұрын

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!

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)

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

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.

@BerylShereshewsky

Жыл бұрын

are you peeking?

@cherishoneal9108

Жыл бұрын

Oooh Haitian and Filipino spaghetti should be contenders.

@louisea4920

Жыл бұрын

@@BerylShereshewsky Ghanaian waakye

@joshuawatson3054

Жыл бұрын

@@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

@celraekc

Жыл бұрын

Yes! One of my favorite spaghetti is from Ethiopia.

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!

@giuseppelogiurato5718

Жыл бұрын

It's also very good for digestion!

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.

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.

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.

@susanfarley1332

Жыл бұрын

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.

@lemmypop1300

Жыл бұрын

@@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?

@scee8260

Жыл бұрын

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

@susanfarley1332

Жыл бұрын

@@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.

@lemmypop1300

Жыл бұрын

@@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?

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!

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 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.

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.

@BerylShereshewsky

Жыл бұрын

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!

@Coffeegirl739

Жыл бұрын

@@BerylShereshewsky and I am sure it is really helpful for people with hearing loss 🙂

Cinnamon tea mixed with coffee and sugar is the best combination, with your own favored milk as well.☺️

@richiethev4623

Жыл бұрын

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🚫🥛🙈 🤣😆😂

@skyydancer67

Жыл бұрын

Shhh! We don't need that becoming a trend.😉

@LoVeMyWiShEs

Жыл бұрын

this sounds delicious !

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.

@4492

Жыл бұрын

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.

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! 💕💕💕

"We're not in the center of it" this is a great reminder in so many ways

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!

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. 😇

@neerajanaghosh4464

Жыл бұрын

Qawah is delicious!

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

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.

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’d love to see a ‘how the world eats surimi / crab sticks’ as they are so versatile! ❤️

I was so surprised to see some Indigenous representation! So glad you enjoyed it Beryl 💜

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

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.

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!

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.

@richiethev4623

Жыл бұрын

Look for yuapon tea online few companies sell it online but maybe give it go to see how you like it... 👉☕🤗

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!

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. ☺️

I love tea, especially milk tea, chai, and matcha lattes.

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 😊

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)

4:48 the music here was sooo relaxing and definitely fit the comfy tea vibe!

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 🥰

This is probably my favorite video you’ve made so far! Loved your tea exploration experience!💖🫖💕

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.

„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!

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 love this community every ounce of my heart .

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.

I loved this video and Beryl struggling with that cup is a real mood!

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.

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.

I love the stories that go along with these teas!! 🙌

I LOVE that you support artists!!

What a great video to watch while waking up this morning, makes me want to go make some tea! Thanks Beryl!!

Loved this! My mind is blown 🤯 Beryl, this tea episode gotta be a whole series, just like the toast series!

I love tea so much! Thanks for showcasing it and giving me great recipes

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

I got to the tea from Jordan and was floored! Of course, they’d use this postpartum. Cinnamon Bark helps prevent hemorrhaging.

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

WOW this was my favorite of all your videos so far (and i love all of your videos). i learned so much!

❤ 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.

Love your enthusiasm. Incredible, informative and just ful of joy. You are to KZread as Bob Ross is to painting - you bring joy and pure happiness to the whole process of cooking and learning about different cultures. Thank you 💕

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!

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...

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”)

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!

@lizbratcher2919

Жыл бұрын

I believe it was supposed it help your digestion. :)

I just saw another video about karak tea! Taking this as my sign to try it this weekend 🤗

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.

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.

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)

Hello, 👋 I'm so excited to see Karak tea on here!!! It's my daily cup of tea! 🥰 Not sure if anyone else mentioned it, but at home we preserve the freshness and intensity of cardamom pods by grinding them into a powder, and then placing the container with the powder in the fridge. That way when we make Karak tea its always just an easy pinch away. Also not sure if it makes much of a difference but I always add the cardamom right before the milk.

Thank you for highlighting Mongolian culture!

🤩🥰😍 i was so hoping for a tea episode…

I love your sweater Beryl!

I, with my lifelong love of tea and in an American culture that favors coffee above all else, feel very seen by this video. So excited to try these recipes and wanted to share my excitement at feeling as if I had found my people here! 🥰 Thank you so much for creating this wonderful channel and connecting people across the world in such a wholesome way. They are all lovely and so are you dear lady

THE EPISODE WE'VE BEEN WAITING FOR!!!!!!!

Loooved this episode! Soooo interesting and different 😍

I loved this episode. I'm excited to try the teas with evaporated milk now. Black tea is my favorite 🙌☕️

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.

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

If Beryl does another tea episode I’d love her to try Australian billy tea. It’s fun to make and yummy!

Good afternoon Beryl. Can't wait to try every one of these cups of tea.

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.

Great episode! I love tea and coffee!🙂

I never get tired of the "Ahhhh" Beryl does after every sip of whatever she's tasting (I do it too) :)

Oh, I would love to have you traveling the world again! Your great big stories made my. Day and I think your own content with trying to make and test foods of other countries would be amazing!

I love your channel so much. 💓 I’m always excited when you post! 🫶🏾🫶🏾🫶🏾

@BerylShereshewsky

Жыл бұрын

Yay! Thank you!

@priscillad8

Жыл бұрын

Me too

I've just made that cinnamon tea for the first time (perfect timing, as my period started today) this afternoon and it is SO tasty and comforting! Immediately adding it to my favourite recipies list, thank you for opening my eyes to it! 🥰

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).