The perfect cuppa

johnsmithsno2 said:
What I don't understand is people who say they'll have it "just as it comes" - surely you must know how you like your cuppa?
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What I would like to say is I'll make it myself but that is rude apparently.

I just say tiny bit of milk, no sugar and even then it can come out looking incredibly pale and milky.
 
Yorkshire tea, yorkshire gold when I'm feeling flush or Ringtons for me. Haven't used twinings since they closed their factory in Gateshead(I think) and moved to Holland. Dash of milk. I add sugar if I'm going out on my bike, but otherwise without. Can't function on a morning without my 1 pint mug of tea.
 
johnsmithsno2 said:
What I don't understand is people who say they'll have it "just as it comes" - surely you must know how you like your cuppa?
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Some people are extremely fussy about how their tea is made and any variance from how they make it themselves changes it from perfect tea to undrinkable. Many people, and I'm one of them, have a wider window of acceptability. I can drink tea black so if someone gives me no milk it isn't a problem but it can definitely go in the opposite direction and be too milky. On the below image I will drink anything from the top 2 rows and 3A and 3B. I would only expect monsters to offer anything else so I can safely accept tea from anyone without worrying about whether they'll get it right or not.

As for salt, it changes the way we taste things. At small doses it reduces bitterness which might be preferable to some.

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Nano said:
Some people are extremely fussy about how their tea is made and any variance from how they make it themselves changes it from perfect tea to undrinkable. Many people, and I'm one of them, have a wider window of acceptability. I can drink tea black so if someone gives me no milk it isn't a problem but it can definitely go in the opposite direction and be too milky. On the below image I will drink anything from the top 2 rows and 3A and 3B. I would only expect monsters to offer anything else so I can safely accept tea from anyone without worrying about whether they'll get it right or not.

As for salt, it changes the way we taste things. At small doses it reduces bitterness which might be preferable to some.

View attachment 70823
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2D for me from that picture.
 
Nano said:
Some people are extremely fussy about how their tea is made and any variance from how they make it themselves changes it from perfect tea to undrinkable. Many people, and I'm one of them, have a wider window of acceptability. I can drink tea black so if someone gives me no milk it isn't a problem but it can definitely go in the opposite direction and be too milky. On the below image I will drink anything from the top 2 rows and 3A and 3B. I would only expect monsters to offer anything else so I can safely accept tea from anyone without worrying about whether they'll get it right or not.

As for salt, it changes the way we taste things. At small doses it reduces bitterness which might be preferable to some.

View attachment 70823
Click to expand...
C2 For me.
 
No difference between most brands to me, Yorkshire tea is from the same continent and probably the same growers as the rest.

Tea bag in the cup, let the water stop boiling for a few seconds before pouring, leave for a few minutes, squash the bag with the back of the teaspoon before taking it out. Tiniest splash of milk.

I stopped taking milk in it for a while but found the acidity too much for my digestive system
 
Tetley
Add water as soon as boiled in the kettle
Leave for about 1 minute then add the milk

Gingers with tea is the only acceptable biscuit
 
2D for me and Twinnings Extra Strong Breakfast Teabags when I can find them but only two cups in the morning. I don't like it stewed or too weak, no sugar and a splosh of milk.
 
I've never been particularly fond of English Breakfast tea. I don't dislike it, it just doesn't do a lot for me. Yet Mrs Munny has 5 or 6 cups a day.

I much prefer coffee. The more intense taste, the better. In fact, I'd probably have a full size cup of espresso if I knew it wouldn't blow my head off. :D

When I do have tea, of any variety, it also has to be as strong as possible.
 
We have hard water here and I did read that you should put the milk in before the boiling water in hard water areas.
Something to do with the protein in the milk reducing the mineral contents of the water.
I was skeptical but tried it and I have to say its a better cup of tea.
 
I’ve done maintenance in tetly, Taylor’s and another that I can’t remember name of…

Taylors was always a delight to visit… they seemed to care about their process… and I love the smell of bergamot used in earl grey…

I always pour from a height too and get some weird looks from the family…

I like it strong but a bit more milk than the Mrs who likes hers “ginger…”

And yes, a ginger snap to dunk…
 
2B [or not 2B] - got to be strong, so you can stand a spoon in it.
What do the Yanks know about making a cup of Tea?
 
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