I’m usually a C2 sort of guy, but through bad luck and (my own) poor performance, I’ve begun my Sunday morning with a B1. Whilst a bad start to the day, I’m determined not to let it ruin what could be a good Sunday.
Where do you come in on the tea debate?
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It’s not a linear scale from light to dark. There are three constituents: tea, milk and water. A weak cup of tea with a little milk looks different from a strong cup with a decent amount of milk. This should be a ternary plot.
Thank you. For years me and my siblings have always said it’s possible to have a strong and milky tea.
Yeah it’s not clear what the axes are in this picture. Looks more like a single scale split in 4
The darkness I like isn’t even on there.
You heathen!
5E (a.k.a. E5)
E5 for me. I soak and squeeze the crap out of the teebag.
A tip for everyone to get stronger tee. Put the teebag in a quarter cup of boiled water, then boil it in the microwave for 30 seconds, then add the rest of the water. It releases all the favour in the bag.
That sounds like too much tannin, but if you like that then why not. I prefer to use different tea for a stronger or milder tea flavour. I’m not trying to knock what works for you, if I had a microwave I would at least be willing to try it so I could comment with more knowledge.
You might enjoy using a loose leaf tea if you haven’t tried before?
D4, but with a shitload of sugar.
…And ice, 'cause I’m a Southerner, not a Brit. 🤪
Before the diabetes diagnosis I used to take three sugars in my tea.
Two years later and I’m not sure I could stomach tea with sugar in it.
@Oneeightnine @grue
As a student I took three sugars. Then I moved into a house with 4 others none of whom took sugar. For everyone’s convenience I went cold turkey and never looked back. Now I’d spit out tea with a quarter of a spoonful of sugar.American here who grew up on southern sweet tea. As an adult I cut the sugar from all tea and never looked back. Although I will occasionally put a little nip of B&B in there.
I say “shitload of sugar” to be funny, but in reality I make my sweet iced tea with a combination of sugar and stevia, and I try to keep the ratio as low as possible. (Can’t go all stevia 'cause then you get a weird aftertaste.)
It should be strong enough to stand the spoon up in.
Pure Barrys tea is the only reasonable choice and thus everything except D4 (mayyybee D3) should be considered a crime.
I thought my Irish mate was having me on saying Irish tea was better than British tea all those years ago. Then I picked up a box of Barry’s while looking for something to do in Limerick. Now I don’t let it run out.
My grandmother is from the northwest of Germany. People over there got a very unique tea culture and their own famous blends. Last time I visited her, I gave her a box of Barrys. After the first teapot was empty, she asked me to bring lots more Barrys when I visit her again.
If I’m in a cafe or something, or feeling posh, I have it with milk, and generally go for C2 onwards. I generally leave the teabag in for as long as possible, including not removing it at all - but if I’m having any milk at all, I’ll have quite a bit of it.
If I’m at home/work or otherwise in control of the kettle, I drink it black and leave the teabag in throughout the whole drink.
Controversially, at home on an evening, though I leave the teabag in, I often top up the water a few times, therefore drinking progressively weaker tea as it gets later. The last cup of tea before bed is basically just hot water that remembers meeting a leafy flavour once.
Controversial, but consistent, opinion. At least you know exactly what you like.
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No milk for me, I don’t think that’s covered by the chart.
I accidentally tried a milkless, sugarless tea from the work vending machine the other day and, you know what? It wasn’t half bad.
B3 to C2 is my preference. C3 or darker and I’m asking if the cows are on strike. B2 and lighter I’ll ask if you just showed the teabag to the cup instead of putting it in.
I’d argue that if its anything less than C4, you don’t really like tea you like sweet hot milk.
Green tea, but D3 or D4.
Green tea needs a bit of cold water in first, to make sure the hot isn’t too hot. Proper green tea blends taste like cat’s piss when you over-heat them.
Like in Japanese tea ceremonies, they have to grind the green tea leaves slowly, so as not to overheat them.
American D1 gang represent
C1 using whole milk, which is significant if you are only using colour as a measure of tea preference.
I think milk type could be the 3rd dimension to this chart, but that is more likely to be is brew time.
