What are your tea customs and how do you like your tea?

What are your tea customs and how do you like your tea?

You can check the answer of the people under the question at Quora “funnel mill rare coffee and tea

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  1. Personally, I am rather OCD about my tea. I have ‘sweet tea’ in the morning when I first wake up. This consists of two teaspoons of sugar (leveled not heaped) and ‘quite a bit of milk’. On the following chart it would be about a 3C.

    What are your tea customs and how do you like your tea?

    After the morning tea, I will have my ‘daytime tea’. This consists of one teaspoon of sugar ans enough milk to make it between a 3B and a 2D on the above diagram. If I am working on something I also have my ‘working tea’ which consists of no sugar and enough milk for about a 3C on the above.
    At night I have my ‘nighttime tea’ which has two teaspoons of sugar and enough milk for about a 4A or 3D.
    Now this is me. Culturally, however, I live in Britain, more specifically in England, so tea here is, as many jokes go, a more significant thing. Almost anyone I know drinks tea and has their own preferences, although there are many people who have the philosophy of drinking any tea they come across.
    I guess overall there are many ways to drink tea, although I will very rarely allow people to make mine as I still have my preferences.
    Image courtesy of;
    People are divided over this cuppa colour chart but what’s YOUR fav tea shade?

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  2. There are so many kinds of tea in my cupboard, so I brew based on the tea and based on my time constraints. I never take my tea with sugar or milk. Sometimes On rare occasion I drink it with lemon and/or ginger. Otherwise, I drink all my tea straight. Here are the ways I brew:
    Just throw it in — my wife’s favorite kind of tea is a low-roast tieguanyin which is sometimes derided as “nuclear green” by tea snobs. It is a whole-leaf oolong that unfurls as it brews. We toss a small portion (about 1/2 tbsp) into the bottom of our mugs and drink once the leaves have sunk to the bottom. My understanding is this method is the most common method in China for normal folks brewing their daily tea. This method also works for high-mountain oolongs and certain black teas. The idea is that you use a low amount of tea so that it doesn’t get bitter from sitting in the water for too long. If the leaves float to the top, I gently blow on the surface of the tea and they sink back down.
    Open-topped Infuser — or brew basket, or tea strainer, or whatever else it might be called. The important part is that it is open-topped to ensure that the tea can fully expand. This is how I drink a lot of my black teas, my hei chas, and darker oolongs, especially at work. I use a good amount of leaf and only brew for 10–15s at first, and then increase by 5–10s each time. When using higher-quality loose-leaf tea, you should not need to brew it for minutes at a time to get a good result. This method is “kinda sorta gongfu” due to the emphasis on a high ratio of tea and a short brew time.
    Gongfu brewing — this method is reserved for fancier teas or when I am not pressed for time. I use either an “easy gaiwan” or one of my yixing teapots. Both of these instruments are very small (80–150ml). The idea is that you pack them with tea (from 1/3rd to completely full, depending on the tea) and then you do very hot, very short brews, typically starting at only 5 seconds. The resulting tea is a strong-tasting “slice” of the tea’s character. This method will usually last for 10 brews or more. Gongfu is the most ceremony-like method I use and it is very useful for tasting a new tea or experiencing a mature tea’s characteristics.

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  3. I usually have a pot of English Breakfast Tea with milk in the morning. In the afternoon, I may brew green tea or oolong tea using gong full method. I may occasionally brew puer as well. In the evening I will only lightly brew black puer with some chrysanthemum buds by stepping it in a tea pot.

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  4. As a passionate tea drinker I have several daily routines. I normally pick out a ‘tea of the day’ from my tea collection and create a tea sachet to brew at work all day long. I use high quality teas so I can rebrew them about 3–5 times with no taste loss. In the evening my I make herbal infusions which my wife and me share.
    As a special treat we enjoy a full tea ceremony in the Chinese tradition. I normally like lighter teas …

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  5. Culturally, I grew up in the southern part of the U.S.A. where sweetened ice tea was how we drank tea.
    Personally, I like unsweetened ice tea with artificial sweetener, preferably Stevia or Sweet ’N Low brands. In addition, I like hot tea, preferably a nice White tea in a tea cup with Biscotti.

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  6. Good and strong – with a bit more milk than is usual.
    I would miss coffee, whisky, wine, lemonade etc.
    The thought of starting the day without a cup of tea is right up there with the worst thing in the world.

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