'How Should I Drink Tea?' Asks An Ignorant Yankee

I just put the kettle on, put a tea bag in the cup, load it up with sugar ( I'm an American Southerner. We put a lot of sugar in a lot of things :woohoo: ) and when the kettle starts singing, pour the water in the cup, let the tea steep, find something you like to read and plop yourself down and drink up!

Colonial73 wrote: I just put the kettle on, put a tea bag in the cup, load it up with sugar ( I'm an American Southerner. We put a lot of sugar in a lot of things :woohoo: ) and when the kettle starts singing, pour the water in the cup, let the tea steep, find something you like to read and plop yourself down and drink up!

As a Brit, pretty much this (although perhaps with less sugar!)... just don't forget the milk

In the mornings, I have switched from coffee to black tea (PG Tips British brand) since coffee has an aggressive effect on my digestive system that upsets it and hinders my focus.

One bag, one cup, just barely boiled fresh water from the kettle, two sugars, and a small dash of milk sets me up for my day every time. I also love green tea or Earl Grey some evenings.

I drink a lot of tea. I could give you my "best practice" tips, or what I do for an average cup during a day, but here's my happy medium for making a decent cup:

- Use a British or Irish brand of black tea. I've drunk tea all over the world and whilst there are different variations in the quality of water used to make the tea, which does affect the character of it, the British/Irish brands tend to remain the best, for my (British) tastes.
- I tend to favour assam-based blends, but my favourite is lapsang souchong which is smoked and very much an acquired taste. I also suggest a decent quality Russian Caravan.
- Try and buy a decent blend for the brand. That is, not just the "everyday" tea, but something like Thomson's Irish "Signature Blend" or something like that. They tend to use a better quality of leaf and that does make a difference.
- The cup you use does affect the whole "tea" experience. I suggest, as most would, a china cup with a wide surface area, so shallow with a wide brim. This lets the tea cool to a drinkable temperature quicker than a more "vertical" container, plus it looks nicer when you add the milk (swirly clouds of loveliness).
- Assuming we're talking about teabags (much easier and better than most infusers for a single cup), wash the cup so it's a bit wet, and put the bag in.
- Empty the kettle, THEN put new water in and boil it.
- As soon as the water boils, pour it in, onto the bag. Fill the cup to about 1/2 inch of the top.
- Let the tea sit for about 3-4 minutes. How long will depend on the tea, and the bag, and to some extent to the water. Towards the end of the time give the bag a stir and press it against the side a few times, squeezing some more out of it.
- You're looking to get the infusion so you can't see more than the top 1/2 inch of the bag it when you stir.
- When that's done, take the bag out and throw it away. Some say you can get more than one use out of a bag, but I'm not convinced. Loose leaves are generally different however.
- Add milk - now. This is the point where most people kill the cup, putting too much in. I suggest the "right" amount varies, but it's rarely more than enough just to colour the infusion. Add a little, let it swirl and cloud. I don't usually stir mine. Remember you can always add more, but if you add too much it's game over.



Your leaves will mean the colour varies, but aim for something on the bottom row, or the bottom two rows if you must.
- Look disgustedly at the sugar, perhaps making a dismissive quip at its expense.

That's it - let it cool for 5-10 minutes (more like 5 if you use the sort of cup I suggested) and drink that bad boy down.

I drink tea at any point in the day, although it's worth remembering unless it's decaf, it contains caffeine and can keep you awake if drunk too late in the day. Tea is a milder drink than coffee and as such if I need something to kick me awake, I'll reach for the joe.

Any tea the colour of the bottom row would be too strong for me (or not enough milk for my liking).

Honestly, I think tea is really just a matter of taste... My fiance tells me my tea is too weak... Everyone else tells me my tea is too strong.
And I've never been able to tell the difference between new water and already boiled water!

I do think though, if you're going for a tea with an infusion.. Skip the milk... And drink it hot.

It's absolutely a matter of personal taste.

Some of us have it.

Jk, although for info when I make tea for others I'm often told how nice my tea is ymmv

Hmm…
I just read all kinds of stuff about tea that; let me tell you how we do it where I’m from.

Put some tea bags in water, let it steep, remove bags, add ice and enjoy. Louisian tends to be the tea of choice. And a slice of lemon or lime can be added for… uh, vitamins.

Wow! I feel like I have PHD in tea now. Thank you all for the great information. Looks like I have some fun experimenting ahead of me.

And this is part of a greater goal to stop drinking soda and other sugary stuff and drink a lot more water as well. I figure my kidneys deserve it after abusing them with beer for so long. :laugh:

tzb wrote: lapsang souchong

I adore the aroma of lapsang, but I never found the taste to be especially exotic. But I'm a hardcore Earl Grey fan myself, and I like a tea strong enough so that when you stick in a spoon, the spoon stands up. :whistle: :laugh:

Constant Comment blend from Bigelow Tea, little bit of sugar, little bit of milk. Absolutely fantastic.