NationStates Jolt Archive

So I'm still flying a bit high from the festivities today, and not likely to fall asleep soon, and I'm rooting around in the boxes of loot I got when I helped a friend move out of his house last week (lots of good giveaways ;)). And among this loot are several boxes of tea: unflavored, flavored, including "Mint Medley," orange, white tea with peach, black tea, green, you name it. But mostly regular, 500 packets or so.

So naturally, I remembered that there are a good number of British on this forum, who might know how to make some of this stuff drinkable, and of course others from other places who have their own interesting traditions. :) Me, I've had about half a dozen cups of the stuff in all my years, flavored but never with anything added. I know that some people add milk or sugar or lime or cinnamon, or whatever, and I thought I'd ask for some recipes.

So the question, of course, is: how do you prepare tea? What kind do you like and what do you add to it? :)

Pick case of bottled diet citrus green tea from store, buy, refrigerate, drink.

Ah, I just sort of realized that this whole topic may have been done before, and I didn't do a thorough search before posting. So please correct me if I'm re-posting a recent topic, and delete if necessary. I've seen tea discussed a few times in the last month or so, but always in threads unrelated to tea (;)) so I thought it would be o.k., but it just occurred to me that it might have been done before.

Pick case of bottled diet citrus green tea from store, buy, refrigerate, drink.

Wal-Mart has that on sale by you, too? :D I drink the iced stuff quite often - I meant to discuss the hot variety, you know, the stuff that comes in packets and is added to boiling water. ;)

Tea, traditional Scottish style:

Large teacup, boil water (but not excessively, like you would with coffee). In teacup, place teabag, about one centimeter of milk, and sugar to taste (not too much, max 1-2 teaspoons). Pour boiling water over teabag. Leave to soak for approximately one minute (no longer, or you'll release tannins and make the tea bitter), remove teabag and serve.

Common mistakes you yanks make:

1. Pouring in the water in before adding the tea-bag. DO NOT DO THIS.
2. Leaving it to soak for too long.
3. Having had the water boiled for too long.
4. Too much sugar.
5. Serving it cold?!

Coffee is better. >.>

Oh!

*makes a thread*

3. Having had the water boiled for too long.


What difference does boiling something for different amounts of time make?

What difference does boiling something for different amounts of time make?

Sterilizes the water. You don't want that for real tea.

Tea, traditional Scottish style:

Large teacup, boil water (but not excessively, like you would with coffee). In teacup, place teabag, about one centimeter of milk, and sugar to taste (not too much, max 1-2 teaspoons). Pour boiling water over teabag. Leave to soak for approximately one minute (no longer, or you'll release tannins and make the tea bitter), remove teabag and serve.

Common mistakes you yanks make:

1. Pouring in the water in before adding the tea-bag. DO NOT DO THIS.
2. Leaving it to soak for too long.
3. Having had the water boiled for too long.
4. Too much sugar.
5. Serving it cold?!

Aha! That's exactly the kind of advice I was looking for - thanks! :) I'll definitely give that a shot.

As for leaving the bag soak for too long, that's sounds like good advice too, and probably responsible for the bitterness I've been getting with these first couple bags of it I've tried. I remember an old Greek I talked to when I was a kid leaving the bag in until all the liquid was gone, and even using a spoon to smash all the flavor out of the bag and into the drink, so I always thought the idea was to extract all the flavor you could - guess I've been going about it the wrong way! :p

Sterilizes the water. You don't want that for real tea.

How do you know when the water is boiled, but not *too* boiled, though? :confused:

The teakettle I have basically has only two settings: whistling, or not-whistling. ;)

Real tea is a test of character.

You see, the stuff is addictive (caffeine) so however you make it, you get to like it that way. Green tea is just as delicious to a green-tea drinker as Earl Grey is to an Earl Grey drinker, and sugar milk etc are entirely a matter of habit.

So people of strong character recognize this, and adjust their habits for what is healthiest in the long term. IE green tea with soy milk :p

It is also advantageous to drink some brew that almost no-one else can stand. No-one steals your cuppa that way.

What difference does boiling something for different amounts of time make?

When you boil for coffee (using a coffee machine), it takes it to a rolling boil. This essentially means that all the water is 100C. For tea, this isn't good, since high temperatures release tannins, which make tea bitter. If you take it off the boil quickly, then it'll cool much faster, making for the perfect tea.

This means, for perfect coffee, let it boil for a while, for perfect tea, stop it boiling as soon as possible.

If it's fruit-flavoured - don't add milk, nor mint for that matter.

In fact there's only a few you should add milk to, English Breakfast for example - nearly all other's don't need milk.

Sugar is personal preference but for straight tea (generic mixed blend), or English Breakfast, you might need it regardless.

I query adding milk before putting the teabag in as it blocks the holes and doesn't allow the full flavour out.

Also, boiling is so you don't burn the leaves.

Try reading A Nice Cup Of Tea by George Orwell (http://www.booksatoz.com/witsend/tea/orwell.htm), it contains good instructions. I disagree with him on the sugar, though.

I would argue with The Mindset that 1) milk should never be added before brewing (it will reduce the temperature of the water significantly; how can tea brew in tepid liquid?), and 2) tea should be brewed for a good long time, to make it nice and strong.

How do you know when the water is boiled, but not *too* boiled, though? :confused:

Um, I don't know? Just do it the same every time I guess. "Boiling" means big lumps of water rising to the surface (EDIT: What The Mindset correctly calls a 'rolling boil'), not just bubbles leaving the bottom. After that, the water won't get any hotter and all that is happening is sterilization.

The teakettle I have basically has only two settings: whistling, or not-whistling. ;)

Kettles have a mind of their own. I guess you just have to trust your kettle to know what constitutes 'boiling.'

Samovars are even more arcane. What comes out of them may not even be water!

Kettles have a mind of their own. I guess you just have to trust your kettle to know what constitutes 'boiling.'

Samovars are even more arcane. What comes out of them may not even be water!

Ah. Well, I'll have to get to know my teakettle a bit better and aim for a partial boil. Maybe I can hear it before the whistle goes off.

As for samovars - people actually own those outside Russia and Poland? :p I don't have one of those. ;)

In winter or when you are cold you can add some raspberry juice if you can find the natural one. It wonderfully warms you from the inside :).
Other than that I prefer mine tea straight. Oh, and when you make green tea don't use freshly boiling water if you don't want the strong astringent taste. Wait until it cools a bit.

Try reading A Nice Cup Of Tea by George Orwell (http://www.booksatoz.com/witsend/tea/orwell.htm), it contains good instructions. I disagree with him on the sugar, though.

Excellent little dogma that. I totally agree with him on the "strong and ruthless with the hot water" aspect. "One should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours."

I.e. Tannin is GOOD. Go George.

"Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference."

It could be that boiling for a long time in a particular type of kettle would impart more metallic ions to the water ... which Orwell never noticed because he used some non-metallic or inert-metal kettle.

Ions affect taste. As anyone who has ever drunk bore-water would know. Yeck!

I would argue with The Mindset that 1) milk should never be added before brewing (it will reduce the temperature of the water significantly; how can tea brew in tepid liquid?),

Poorly. Tastelessly. The Mindset must be a Pom.

and 2) tea should be brewed for a good long time, to make it nice and strong.

Strong = Nice. Stronger = Nicer. Uh, I won't complete that logical progression, because tea can be too strong. Or perhaps I am just weak.

Teabag in cup, boiling water (appears to have already been covered) on top. Wait until teabag can not be seen when it is pushed to the bottom of the cup.

Then remove teabag (should never come into contact with milk) add a dash of milk and sugar if you feel so inclined.

As for samovars - people actually own those outside Russia and Poland? :p I don't have one of those. ;)
My mother owns samovar but she would never consider actually boiling water in it - it's antique. She bought it in Moscow. Noone else I know has one, nor have I seen one in use outside Tsarevna (it's a Russian cafe). So this isn't really a Polish thing.

i mostly drink regular blended tea (sainsbury's red label usually). boil kettle. put teabags (2 or 3) in pot. pour in boiling water. wait 5 to 10 minutes, pour a splash of milk in a mug, pour in tea. drink :)

i love earl grey though, either neat (don't let it brew for long and forget the milk) or added to a couple of 'bags.

at home i also have a nice selection of loose leaf teas... darjeeling, ceylon, china, assam, kenya and a few others. all black teas though - don't know squat about other types


i'm also picky about having my tea from a teapot rather than just a bag in a mug. i think it tastes way better from the pot

Oh, I almost forgot about the hardcore way - put bag in mouth, drink boiling water, shit ice cubes.

My mother owns samovar but she would never consider actually boiling water in it - it's antique. She bought it in Moscow. Noone else I know has one, nor have I seen one in use outside Tsarevna (it's a Russian cafe). So this isn't really a Polish thing.

Now that I think about it, I guess I was only making an assumption that the families I've known that own samovars actually used them, since I've never actually seen one in use. They're probably not too practical in modern times when most people have gas stoves, but they do look cool, and are a nice ornament to have around. :) I probably have seen more Polish families who have owned one than Russians, but since Russia occupied Poland for so long, and required Polish citizens to serve in the Russian Army, it's quite possible that the samovar was brought back home with the kids rather than originating in Poland. Interesting history to it all, I think. :p

Now that I think about it, I guess I was only making an assumption that the families I've known that own samovars actually used them, since I've never actually seen one in use. They're probably not too practical in modern times when most people have gas stoves, but they do look cool, and are a nice ornament to have around. :) I probably have seen more Polish families who have owned one than Russians, but since Russia occupied Poland for so long, and required Polish citizens to serve in the Russian Army, it's quite possible that the samovar was brought back home with the kids rather than originating in Poland. Interesting history to it all, I think. :p

samovar..... interesting.... i want one!!

Oh, I almost forgot about the hardcore way - put bag in mouth, drink boiling water, shit ice cubes.

Heh. I think I'll try save that method for last, when trying these suggestions. :p

It's time to be going to sleep soon, so I won't be taking in any more caffeine today, but I tried The Mindset's recipe from Page 1 a few minutes ago, following it as closely as possible, and was pretty impressed with the results. Very smooth and rich! :)

Poorly. Tastelessly. The Mindset must be a Pom.

Hehehehe :D
But so am I ;)
(I think he's a Jock actually, but close enough.)

*...*

i'm also picky about having my tea from a teapot rather than just a bag in a mug. i think it tastes way better from the pot

Pot is better. More water stays hot longer, brews more thoroughly. *nod*

Pot is better. More water stays hot longer, brews more thoroughly. *nod*

totally. plus i think you get a more rounded (and less tannin-ish) flavour as there's more water for the tea to diffuse into (over longer time, too)

Margarets hope, first flush.

That's good tea.

Margarets hope, first flush.

That's good tea.

That's a brand, right? :p

*Suddenly regrets the lack of anything non-Lipton at any store here* :(

i'm also picky about having my tea from a teapot rather than just a bag in a mug. i think it tastes way better from the pot

Yeah, totally, it always tastes better from a teapot.

Tea always needs a decent amount of time to brew, I often find people don't allow it enough and its all weak. Coupled with that many add far too much milk, you only need to just cover the bottom of the mug.

mmmm, tea...

put the assam tea in the pot - a teaspoon (or bag if you insist) per person and one for the pot.

Pour on boiling water and put the top on the pot. Use the remaining hot water to warm the cups.

After a few minutes, when the tea is a rich dark colour, empty the cups and put in a little milk.

Pour the tea and relax while the world goes mad around you :)

That's a brand, right? :p

*Suddenly regrets the lack of anything non-Lipton at any store here* :(

Kind of a brand. It's a plantation specific tea. It's my favorite. The main thing is to get a TGFOP tea if you are going for the indians.

Actually, if you do like tea, I would recommend googling around and trying a few plantations to see what you like.

Anything in a bag is dust and fannings and not worth drinking.

Edit: And lipton is vile. To much african black in it.

In scientific studies it's been shown that there's a strong correlation between putting milk in first and low IQ.

The main thing is to get a TGFOP tea if you are going for the indians.
Totally Guaranteed to Freak Out Permanently?

Totally Guaranteed to Freak Out Permanently?

Yes.

That's exactly what it means.

Yes.

That's exactly what it means.

*notes dutifully
not to joke about tea around some people*

Kind of a brand. It's a plantation specific tea. It's my favorite. The main thing is to get a TGFOP tea if you are going for the indians.

Actually, if you do like tea, I would recommend googling around and trying a few plantations to see what you like.

Anything in a bag is dust and fannings and not worth drinking.

Edit: And lipton is vile. To much african black in it.

Interesting. Unfortunately, all I got off my friend is in bag-form, and mostly generic brand, but I'll keep an eye out for more interesting blends and non-bagged. Maybe some of my local ethnic markets will have it. :)

Hey, speaking of tea..

Did anyone else see the ads for Earl Grey iced tea?

I know, Americanized, for shame!

.. I wonder if it's any good..

I drank my first cup of tea last week, it good cup of water spoiled. I dont know why people drink it. I was on work experience with a vet and we had just completed a long 2 hour ceasarian (one of the worst either of the vets had ever had to do) in the rain and cold. So the farmer invited us to have a cup of tea and biscuit and I couldnt really refuse, it would have looked bad. Holding the stomachs and instestines of a cow and pulling out its dead claves was nothing compared to drinking that tea.

I drank my first cup of tea last week, it good cup of water spoiled. I dont know why people drink it. I was on work experience with a vet and we had just completed a long 2 hour ceasarian (one of the worst either of the vets had ever had to do) in the rain and cold. So the farmer invited us to have a cup of tea and biscuit and I couldnt really refuse, it would have looked bad. Holding the stomachs and instestines of a cow and pulling out its dead claves was nothing compared to drinking that tea.

that's what my girlfriend feels about tea, sadly. just means more for me then ;)

I drank my first cup of tea last week, it good cup of water spoiled. I dont know why people drink it. I was on work experience with a vet and we had just completed a long 2 hour ceasarian (one of the worst either of the vets had ever had to do) in the rain and cold. So the farmer invited us to have a cup of tea and biscuit and I couldnt really refuse, it would have looked bad. Holding the stomachs and instestines of a cow and pulling out its dead claves was nothing compared to drinking that tea.

Wow. I think my drink of choice after a few hours in steaming cow guts would be a bit stiffer than tea. Sounds rough. ;)

Hey, speaking of tea..

Did anyone else see the ads for Earl Grey iced tea?

I know, Americanized, for shame!

.. I wonder if it's any good..

Haven't seen it yet. What's the gimmick?

Hey, speaking of tea..

Did anyone else see the ads for Earl Grey iced tea?

I know, Americanized, for shame!

.. I wonder if it's any good..

well i do love earl grey, and with a twist of lemon that could be nice. one of the pleasures of earl grey is its sublety, so it could work. then again maybe it has to be hot. worth a try!

i remember the first time i tried a proper earl grey... it was in Paris, on a street cafe in the sunshine. lovely :)


incidentally,

The decision of whether to put milk into the cup before or after the tea has been a matter of some debate and has traditionally been seen as a class divide. Working classes who could not afford good quality crockery would add milk first to ensure that the sudden increase in heat would not crack the cups. Whereas middle and upper classes who did not need to worry about this would add milk afterwards so that guests would be able to take the tea as they personally preferred it.

interesting. i always do milk first, and was always taught doing it the other way round was wrong. who knows?

Wow. I think my drink of choice after a few hours in steaming cow guts would be a bit stiffer than tea. Sounds rough. ;)

Farmer put some whiskey in his but being under 18, I couldnt really take any of that :D. I didnt find it too bad. Maybe I'm just not very squeamish but I preferred sticking my hands into the inside of the cow preferable to sitting on its head. Lot warmer for a start..

that's what my girlfriend feels about tea, sadly. just means more for me then ;)

I'm just not a fan of hot drinks I guess. Not a fan of coffee either. Though if I did, I would drink it black. So much more badass.

Farmer put some whiskey in his but being under 18, I couldnt really take any of that :D. I didnt find it too bad. Maybe I'm just not very squeamish but I preferred sticking my hands into the inside of the cow preferable to sitting on its head. Lot warmer for a start..

Ugh. I wouldn't even stick my hand inside the test cow with the hatch cut into the sides for examination of the stomach (there's probably a technical term for it, but I don't know it). Not a fan of messing with the innards of live animals, post-mortem dissection is fine, but anything breathing makes me squeamish.

Also, whiskey in tea? That's a new one on me! :p

Common mistakes you yanks make:

1. Pouring in the water in before adding the tea-bag.

The tea-bag (I mean paper ones) is ALREADY a mistake. Paper and hot water shouldn't mix, use a steel filtre instead. Or those egg-shaped steel thingies.

I'm just not a fan of hot drinks I guess. Not a fan of coffee either. Though if I did, I would drink it black. So much more badass.

of course... i didn't like tea for years, and i'm only beginning to even face drinking coffee (with milk... black scares me :eek: )


though, for the record, i'm on my 3rd cup of tea (and 2nd loo break) since i first posted in this thread. soon to be 4th cup, methinks

If I have the time I usualy pre-heat the ketel/cup, makes the water stay hoter and thus more taste is released from the tea.

Ugh. I wouldn't even stick my hand inside the test cow with the hatch cut into the sides for examination of the stomach (there's probably a technical term for it, but I don't know it). Not a fan of messing with the innards of live animals, post-mortem dissection is fine, but anything breathing makes me squeamish.

Also, whiskey in tea? That's a new one on me! :p

Well I'm not exactly too experienced in it. I'm still in school so that ceasarian is the first time i've ever stuck my hand into an animal. I dont mind it. I think its all about disassociating the fact you are cutting it open and feeling around from the fact that it's an animal. Thats probably why you can do it when its dead but not when its alive.
Yeah, whiskey in hot drinks isnt that uncommon. You wouldnt order it in the shop or anything. Its mostly if you are very cold or something I reckon. Maybe its just an irish thing.

:)of course... i didn't like tea for years, and i'm only beginning to even face drinking coffee (with milk... black scares me :eek: )


though, for the record, i'm on my 3rd cup of tea (and 2nd loo break) since i first posted in this thread. soon to be 4th cup, methinks

Wow. My friend is the same with coffee. It almost killed her going off it for lent. She got the shakes and everything. My mum also has a habit of getting loads of headaches if she doesnt drink enough coffee or tea. Thats partly the reason why I want to avoid drinking it, seems kind of addictive. Still I drink a fair bit of coke so its not like I'm caffenine free.

Also I have to learn how to multi-quote:)

If you want decent cup of tea, you should ALWAYS use a teapot, warm the pot first, add the tea ( I would advise lose leaf tea) and always take the pot to the kettle, not the other way around. (The kettle will switch off when it is boiled usually) You also should use bone a china cup and not a mug, let the tea brew properly and then pour the tea into the cup through a strainer and then add the milk, NEVER the other way around. if your taste is for sugar, then use white sugar in tea and not brown.

Also tea bags are made with lower grade tea then loose leaf tea.

Tea, traditional Scottish style:

Large teacup, boil water (but not excessively, like you would with coffee). In teacup, place teabag, about one centimeter of milk, and sugar to taste (not too much, max 1-2 teaspoons). Pour boiling water over teabag. Leave to soak for approximately one minute (no longer, or you'll release tannins and make the tea bitter), remove teabag and serve.

Common mistakes you yanks make:

1. Pouring in the water in before adding the tea-bag. DO NOT DO THIS.
2. Leaving it to soak for too long.
3. Having had the water boiled for too long.
4. Too much sugar.
5. Serving it cold?!

As a "Yank"

1. I always pour the water over the teabag. You have to be careful, though, because the water can burst the bag leaving you with a cup full of soggy leaves that have to be strained out. Best is to use loose leaf tea to begin with and put the leaves in one of those mesh holders (just don't fill it too full - resist the temptation to pack it). Oh, and make sure the cup is warm before you brew tea in it - running hot water over it for a few minutes then drying it works.

2. I like tea strong, but steeping the tea for longer than a couple of minutes will make it bitter.

3. I try to get to the water just before it boils, steaming, but not bubbling.

4. Sugar is fine, milk is not *shudders*.

6. Iced tea is refreshing on a hot day, but there is something simultaneously invigorating and relaxing about a properly brewed cup of hot tea.

So the question, of course, is: how do you prepare tea? What kind do you like and what do you add to it? :)

Monkey tea every time. With milk or lemon.

Exchange your tea bags for some tea that comes in a bottle or a jug.
Or at least a container of powdered instant iced tea.

Choose tea, preferably a good Lapsang Souchong, Assam or Keemun (I prefer the stronger teas myself). Put the tea in a strainer and put it in the cup or teapot, and then boil filtered water in the teakettle. Add the water to the tea and steep it for 4-5 minutes (sometimes even 6 with LS, but it can get acidic if it goes for too long).

After that, it's ready to drink. Tea without milk and sugar may taste strange or unpleasant at first, but a high-quality tea properly prepared is better tasting straight than it could ever be with milk and sugar.

First, only ever use fresh cold water.
Boil in a kettle, rinse the teapot with boiling water and for best results use leaf tea, but a decent bag is OK, PG is acceptable, Yorkshire Tea is better. Welsh Brew is best ;)
ALWAYS use a pot, making tea in the mug is only acceptable in the field when actually under hostile fire.

Milk goes in first, so it has a chance to warm gradually, whereas if you pour milk into hot tea it heats up too quickly and tastes of cooked milk.

Serve in a decent sized mug, none of your affectations of bone china cups thank you.

Sugar is a matter of taste, if you have any you don't need it. (Nato standard coffee however is white and 2 sugars)

At it's very best accompanied by a milk chocolate Hob Nob or three.

...then pour the tea into the cup through a strainer and then add the milk, NEVER the other way around.
no! no, no, no!!

Milk goes in first, so it has a chance to warm gradually, whereas if you pour milk into hot tea it heats up too quickly and tastes of cooked milk.

for that exact reason.

for that exact reason.
For me the only reason to add milk (and sugar) into perfectly good tea is to remember the taste of childhood and this taste apparently must be cooked milk, for sometimes when I have the tea with milk prepared by someone else it just tastes wrong - probably because it was prepared right.

For those people who add milk last to enable them to judge how much to add I say you're not drinking enough tea. If you're not able to add exactly the right amount of milk each time with your eyes closed and both hands tied behind your back, you need to get more practice.

First, only ever use fresh cold water.If I'm boiling the water, why does it matter what temperature it starts out as?

no! no, no, no!!



for that exact reason.

But regardless of if you're adding milk to hot water or hot water to milk, it is still heating at the exact same rate...

For those people who add milk last to enable them to judge how much to add I say you're not drinking enough tea. If you're not able to add exactly the right amount of milk each time with your eyes closed and both hands tied behind your back, you need to get more practice.

Adding the tea to the milk heats the milk more slowly, whereas adding the milk to hot tea scalds some of the milk.

Physicists or chemists will probably object, but the fact is indisputable that the same tea and the same amount of milk will produce a different tasting cuppa each way. Try it if you don't believe me.

I prefer adding the milk to the tea, but I think it is entirely a matter of personal preference. Whichever taste you are used to, is preferred.

When using teabags, it isn't practical to add the milk first, unless you're using a pot, or two mugs, or (dog forbid) using warm liquid to steep the bag in.

*...*

But regardless of if you're adding milk to hot water or hot water to milk, it is still heating at the exact same rate...

Hmm. I remember from HS chemistry a rule: do not pour water into concentrated acid, because it will spit (like a little explosion.) The other way around is safe.

I must ponder on this a while. Failing that, I'll go read why.

I'm not really a tea drinker (American here) but, as usual, Douglas Adams has something to say on the subject (http://www.bbc.co.uk/dna/h2g2/A61345). I'm planning on trying his advice sometime if I get the chance, see what's so good about this tea thing. After all, he was a genius, so he can't be too wrong.:)

Hmm. I remember from HS chemistry a rule: do not pour water into concentrated acid, because it will spit (like a little explosion.) The other way around is safe.

I must ponder on this a while. Failing that, I'll go read why.

well, in that case it might splatter, and, as there isn't much water, it won't be diluted. It works the same for temperature, but when the entire pour lasts maybe 30 seconds, it seems a bit irrelevant....

Well I'm not exactly too experienced in it. I'm still in school so that ceasarian is the first time i've ever stuck my hand into an animal. I dont mind it. I think its all about disassociating the fact you are cutting it open and feeling around from the fact that it's an animal. Thats probably why you can do it when its dead but not when its alive.
Yeah, whiskey in hot drinks isnt that uncommon. You wouldnt order it in the shop or anything. Its mostly if you are very cold or something I reckon. Maybe its just an irish thing.

Yeah, focussing on the task rather than the animal is probably the trick. I'm not so good at it, but I respect doctors and vets who can do it and keep concentration the entire time. :)

Fluid dynamics are sure complicated. But I think it's ok to break it down into stages.

Tea into Milk:

The first drop is almost boiling, going into cold milk. The milk touching that drop will scald.
The second drop is equally hot, but going into slightly warmed milk. The milk touching that drop will scald, but less.
...
The last drop is still hot tea, but going into milk/tea which is now almost as hot. No scalding.

Milk into Tea:

The first drop of milk is cold, going into almost boiling tea. The surface of the drop of milk will scald. Same surface area as scenario 1.
The second drop of milk is still cold, going into slightly cooled tea. It will scald, but less.
...
The last drop of milk is cold, going into cooled tea/milk. Different endpoint to scenario 1.

------------------

I'm not so sure about this model. One liquid pouring into another has momentum, carrying the inserted liquid into regions of the recieving liquid which have not yet changed temperature.

Since there is more tea than milk, all of the milk would scald if poured vigorously into hot tea. Whereas hot tea would scald only the first few drops it touched but keep pouring longer, bringing the milk more slowly up to final temperature.

But wait! There's another factor. Hot tea poured into a mug will cool down (from warming the mug) before the milk arrives, meaning less scalding!

Both methods scald the milk somewhat, that is inescapable. Warming the milk or cooling the tea before introducing them to each other would reduce that.

I think it is time to test the original assumption, that tea tastes different in the two cases. I'm going to need two cups of tea and a blindfold!

So I'm still flying a bit high from the festivities today, and not likely to fall asleep soon, and I'm rooting around in the boxes of loot I got when I helped a friend move out of his house last week (lots of good giveaways ;)). And among this loot are several boxes of tea: unflavored, flavored, including "Mint Medley," orange, white tea with peach, black tea, green, you name it. But mostly regular, 500 packets or so.

So naturally, I remembered that there are a good number of British on this forum, who might know how to make some of this stuff drinkable, and of course others from other places who have their own interesting traditions. :) Me, I've had about half a dozen cups of the stuff in all my years, flavored but never with anything added. I know that some people add milk or sugar or lime or cinnamon, or whatever, and I thought I'd ask for some recipes.

So the question, of course, is: how do you prepare tea? What kind do you like and what do you add to it? :)

black/orange pekoe. Most anything else isn't tea. I don't like earl grey. It's too bitter, but I will concede that it's tea. Along with green and oolang. But raspberry and mint leaves mixed with a small amount of dehydrated raspberry isn't tea. It's stale jam and a reeeeealy tiny salad in a paper bag.

I put milk and honey in my regular tea. On the rare occaison I have any of the herbal brews it's usually just honey.

black/orange pekoe. Most anything else isn't tea. I don't like earl grey. It's too bitter, but I will concede that it's tea. Along with green and oolang. But raspberry and mint leaves mixed with a small amount of dehydrated raspberry isn't tea. It's stale jam and a reeeeealy tiny salad in a paper bag.

I put milk and honey in my regular tea. On the rare occaison I have any of the herbal brews it's usually just honey.

Sounds pretty good. :) It took me a while to figure out that "orange pekoe" meant something about the kind of leaf, rather than anything about the flavor. I wound up sitting there thinking "hey, this doesn't taste like orange.." :p

So I'm still flying a bit high from the festivities today, and not likely to fall asleep soon, and I'm rooting around in the boxes of loot I got when I helped a friend move out of his house last week (lots of good giveaways ;)). And among this loot are several boxes of tea: unflavored, flavored, including "Mint Medley," orange, white tea with peach, black tea, green, you name it. But mostly regular, 500 packets or so.

So naturally, I remembered that there are a good number of British on this forum, who might know how to make some of this stuff drinkable, and of course others from other places who have their own interesting traditions. :) Me, I've had about half a dozen cups of the stuff in all my years, flavored but never with anything added. I know that some people add milk or sugar or lime or cinnamon, or whatever, and I thought I'd ask for some recipes.

So the question, of course, is: how do you prepare tea? What kind do you like and what do you add to it? :)

any tea is good, as long as it has honey or lemon. sugar destroys the taste. if you have little tea cakes to, it makes the tea perfect....a little cream is good to...

I think it is time to test the original assumption, that tea tastes different in the two cases. I'm going to need two cups of tea and a blindfold!Make sure you put your blindfold on after pouring, and not before. ;)

I could sure go for some Lapsang Souchong right now...

Make sure you put your blindfold on after pouring, and not before. ;)

Actually, I came up with a more lateral solution. I did it first thing in the morning ... getting the mugs mixed up was a simple matter of putting them on the same table and firing up NSG.

I got to the bottom of both cups, and yes the one I preferred was the one without "Milk first" written on the bottom. There wasn't a lot of difference, but I could definitely taste it.

then pour the tea into the cup through a strainer and then add the milk, NEVER the other way around.

no! no, no, no!!

Yes, yes, yes!

You should always put the milk in after the tea. It doesn't taste like cooked milk at all, and also manages to cool the tea just slightly to an ideal drinking temperature, so you can enjoy it immediately. It's also much easier to judge how much milk you need.

how do you prepare tea?

Mainly without "teabags." I want tea, not boiled paper. Keeping the tea bunched up in the "bag" also keeps most of the flavor bunched up in the "bag."


What kind do you like


Green:

Genmaicha (http://en.wikipedia.org/wiki/Genmaicha)
Gunpowder (http://en.wikipedia.org/wiki/Gunpowder_tea)

Black:

Chai (http://en.wikipedia.org/wiki/Chai) (without milk/sweetener)


and what do you add to it?


Nothing. Ditto for coffee (http://en.wikipedia.org/wiki/Espresso)

not being brittish, or asian, i usually just dunk a tea bag and let it set till the color of the water tells me it now tasts like something other then just water.

that's generally about it.

it doesn't even have to be boiling water, or absolutely even hot.

i do prefer teas with full bodied flavours of their own. i have little gizmos to hold loose tea for dunking it, and have also figured out how to make my own teabags by folding coffee filters a particular way.

i don't much care for the prevailing blend of the dominant maker, but i do love all those other things. well most of them. i'm not big on those mixed fruit things like constant comment, but i do like those tea blends and infusions with odd, hippie sounding names from companies that were started by, or wish to project an immage of having been, by counter culture influences back in the 60s and 70s. things like red zinger (really pretty much just rose hips), sleepy time, and so on.

i usually don't put things in mine. my mother always put lemon in her's. i've tried it with milk and sugar too, but i don't much care for sugar in anything unless it's chocklet, and chocklet, for the most part goes much better with coffee then with tea.

my favorite tea of all is something called lapsong souchong, however its spelled, that smells a bit like organic waterproofing you put on your shoes, but tastes absolutely wonderful, and not thin like tea usually does at all.

i'm also rather fond of real japanese green teas when i can get them. most of the green i've found in stores where i live is pretty lame by comparison.

although ice cream and ice cream novelties made from green tea ARE becoming more available and i love those too. green tea ice cream in bulk, and green tea mochi.

but of course that's not the same and won't do you much good to answer the question of how to prepair it.

there is also "sun tea" which is just putting the tea, bags or loose in some sort of seperating container, in some sort of clear jar filled with water, and setting it out in the sun to 'brew'.

rose hips by the way, are simply the fruit of the rose bush, when the flower has fallen off. these can be dried and ground as you would grind coffee once dried, and then brewed just as you would regular tea.

something legend has it the brittish did during world war two when supply of tea tea from asia where it is mostly grown was disrupted by hostiliteas.

=^^=
.../\...

I really don't understand milk in tea. I understand sugar, although good, properly brewed tea doesn't need it. Now, I know the British put milk in tea, and they are somewhat sticklers for the proper thing, so what do they know that I don't?

*...*
i do like those tea blends and infusions with odd, hippie sounding names from companies that were started by, or wish to project an immage of having been, by counter culture influences back in the 60s and 70s. things like red zinger (really pretty much just rose hips), sleepy time, and so on.
*...*

Celestial Seasonings. Yeah, they're all nice though pretty expensive.

The resealable wax-stuff on the paper lining of the box is a great feature which other companies should pick up ... so much easier than a ziplock, and it really seals well.

Yes, yes, yes!

You should always put the milk in after the tea. It doesn't taste like cooked milk at all, and also manages to cool the tea just slightly to an ideal drinking temperature, so you can enjoy it immediately. It's also much easier to judge how much milk you need.

well i personally find there's a difference in taste regarding which way you add the milk. but more than that, if you don't know exactly how much milk you (or your family/friends/coworkers) take in their tea, then you probably aren't drinking enough of it ;)


If I'm boiling the water, why does it matter what temperature it starts out as?

as water is heated its pH changes, iirc, changing the taste slightly.

But regardless of if you're adding milk to hot water or hot water to milk, it is still heating at the exact same rate...


not true. if you think about it, the milk being poured in a stream into the hot tea is heated via the radiant heat coming from the tea, and then over the course of the stream, poured for x seconds, the milk has a much greater surface area to be heated. ie. the milk will be heated more effectively on hitting the hot tea in a thin stream.
conversely, adding the tea to the milk mixes the two liquids together almost instantly and the heat exchange is much quicker.

how i see it anyhow

Yeah, focussing on the task rather than the animal is probably the trick. I'm not so good at it, but I respect doctors and vets who can do it and keep concentration the entire time. :)

Yeah. Its all about not considering any emotional aspect of operating. I guess it would be viewing it the same as a mechanic fixing a car...only messier and more squishy ;). If you dwell on it, you could be in trouble, seeing as on the the two calves were dead and the mother will probably die from it along with another 3 or 4 animals that were put down on the same day. You have to accept that sort of thing and move on.
(Wow, going from talking about tea to the emotional aspects of vetinary work, I have tangential trains of thought.)