I’ve been drinking iced Earl Grey with no sweetener for years. How do you do your brew?
- Heat water to 70 degrees using electric kettle.
- Put loose leaf green tea in a strainer thingy. Leave room for it to expand 4 times as big
- Swoosh some of the 70 degree water around a glass kettle to heat it up, pour it out.
- Put strainer with tea in glass kettle.
- Pour water over tea.
- Let sit for a few minutes.
- Drink.
- Reuse the same leafs throughout the day using same steps.
I usually use unflavored green tea with decent quality. Very different from tea bags.
As a British person, I want to go mad with the downvotes here.
Wondering how it is done in Britain is a big part of what inspired this question. What would your say is the common method?
Tea bag in a mug. Boil the kettle. Pour boiling water into mug. Give it a little stir and leave it for a couple of minutes. Remove tea bag. Add sugar and milk to desired taste. I’d say that’s probably the way most brits make a cup of tea.
Whether or not you have sugar is quite controversial too. I was raised in a “look down on the sugar people” family. Some people are more live and let live. I think I try to be the latter but if you say you want 3 sugars I have my nans voice in my head going “If you hate the taste of tea that much just have something else”.
Ive been mostly doing western style with an infuser basket and a temperature controlled kettle, but I also have a gaiwan for when I feel like sitting down and doing a gongfu session.
Spring/summer Im mostly drinking chinese greens (longjing and biluochun) and high mountain oolongs (alishan, baozhong, dong ding). Fall/wintee I might still have those occasionally but Ill do more wuyi and dancong oolongs (shuixian, duckshit), and the occasional ripe puer
Cold brew over night, unsweetened
With bags like a savage usually, no sugar or milk. I’d up my tea game but I’m usually more of a coffee drinker.
Glad I’m not the only uncultured swine here haha.
Infuser in hot water for two minutes, add cream and sugar after removing infuser
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Electric kettle and french press.
- Add sweetener and vanilla extract to mug.
- Fill and start kettle.
- Add loose leaf Earl Grey and lavender to french press.
- Pour boiling water into french press.
- Steep for 3 minutes.
- Press and pour the tea into the mug.
- Add a splash of oat milk.
- Stir and enjoy.
It’s called a London Fog and it’s delicious.
American raised in the Southeast checking in: put tea bags in kettle of water on stove, heat until the kettle whistles, pour into 1 gallon container with sugar, mix while still hot, and finally place in refrigerator for storage.
When its 78 in February and won’t cool down until November, having a nice, cold glass of sweet tea is lovely.
Bag of breakfast tea, boiling water, splash of milk
There’s no improvement to be made on perfection
I make Chai from scratch decently often. I use whole spices, give them a couple cracks with a pestle and add them to a pot of boiling water along with loose leaf black tea. I then let it continue to boil, or just cut the heat for a couple minutes, then add milk. I then bring it back to a boil, and wait for it to try to boil over. When it tries to boil over, you beat back the foam and take it off heat for a little. If you do that over and over, eventually, it won’t foam up anymore because those proteins have denatured. That’s when the tea gets that nice and silky texture. I’ll also throw some honey in there.
I always make a big pot and have plenty of leftovers for cold chai.
I don’t really measure anything, even though I should. I also change up ingredients. At a minimum, I always have green cardamom, ginger, and tea, but sometimes I also use black cardamom, cinnamon, cloves, aniseed, nutmeg, black pepper, or vanilla.
Big pinch from a cheap 1 kilo bag of black tea, in a pint glass, strain into other pint glass.
Mostly drink coffee, but some days I want something more relaxing.
Electric kettle to boil 2 cups of water. 4 twinnings earl Grey to a pitcher Steep tea for about 5 minutes 1 large spoonful of lemon iced tea mix Fill pitcher up to full Chill and serve
Place a green tea bag in a mug of hot water. Cover with a plate and leave it for two minutes. Remove the tea bag. Done.
I mostly drink Shan tea which has added toasted sticky rice flavour and a very strong black tea with milk and sugar, the way indians introduced back in colonial time.
Shan tea is simple. Just put it in a flask with hot water, wait a bit and drink slowly.
Black tea with milk has to be brewed hard though. Tannins are part of the flavour. I personally brew for about 15 to 30 mins. Actual tea stalls brew much longer, like hours long. Also tea leaves to water ratio is quite low as well. The tea needs to be fairly tart. Then we add evaporated milk and sweetener. A serving should be quite small because the tea is strong. May be around 100-150ml.
