OK,

I've been sampling a few loose leaf tea's now and here's where I stand.

1. I have been to my local tea shop a few times now. But I'm only going to get limited info from the owner of the shop, she isn't going to tell me a lot about where to get good tea, unless it's through her. I don't think she knows a lot either, to tell the truth.

2. I like black tea, I'm not a green tea drinker yet.

3. I like sugar and milk.

4. So far I've only tried a few loose leaf teas. Some blends.

5. I've tried a couple Assam's, a Darjeeling, a couple of breakfast blends etc..

6. All the tea I've tried so far is from this local tea shop, (a small crafters booth) and the grocery store.

7. All the loose leaf tea I've tried is in the $6.00 per 1/4 lb. price range.

8. I've ordered some tea's from Upton's.

9. Still within the price range of around $6.00 per 1/4 lb.

10. I like Earl Grey a lot.

11. I just posted a similar post.


OK, so here it is. I don't have anyone local to talk to about tea. No one I know is serious about tea at all. Everyone I know is a teabag drinker. Even the "tea lady" at the local tea store doesn't seem to know a lot and is unwilling to take me "under her wing." Sort to speak.

This is what I want to accomplish.

I want to be able to have friends over and for them to be able to "notice" a difference in what they're drinking then from what they are used to.

I'm not trying to impress, I just want to be the "tea guy." The guy who knows good tea.

But I can't seem to find what I'm looking for online.

Out of all the tea's I've tried, I can't tell the difference between the bag teas I get from the grocery store, i.e., Twinings and Stash and yes, Lipton's then the loose leaf tea that I have bought.

OK but here are a couple of things.

1. I am still a novice.

2. I put sugar and milk in my tea.

3. I drink black tea.

4. I have never tried a tea (bag or loose) that has been more then around $6.00 per 1/4 lb.

So I have to assume that maybe I just haven't "experienced" a good tea yet?

After reading "Why are some teas expensive and others cheap?" from "The Tea Man" at Why are some teas expensive and others cheap? , I have to assume that maybe I just haven't had the opportunity to try a really good tea.

So If someone with a kind soul would take pity on me and lead me into the light I would appreciate it very much.

Please understand, I know absolutely nothing about tea. I've read "The Tea Companion" and I've been to almost every Tea Site out there and I keep reading over and over that loose leaf is way better then bag.

Well I want to experience that, but so far I haven't.

The Darjeeling that I had was pretty good and it did taste different then the breakfast blends and the Assam's that I tried.

I did like the Darjeeling a lot. I was lighter and smoother. It was good. But honestly, Lipton's loose leaf is pretty good to me also.

So what does this say? Does this say that my taste buds are shot? "Hey this guy thinks Lipton Tea is good! Har Har Har!"

Or does this say that I'm still drinking cheap tea?

Do I have to pay for a more "noticeable" finer cuppa tea?

Should I start buying some of the $20.00-$60.00 per 1/4 lb. tea from Uptons?

Anyway, that's my problem. So if someone could just show me the way to good tea, I would be most appreciative.

But if it's the situation where, because I'm using sugar and milk and I'm drinking black tea and there's not much major differences between taste in this type of tea drinking, then I'm just going to stick with buying Lipton's loose leaf at $3.28 per 1/2 lb. Because I can save a whole lot of money doing it that way.

But if this last statement makes anyone "cringe" and feel sorry for me, then please set me straight.

As you can see, I need help.

Thanks.

Dave.

Hello Tea Monk,

If you want to know the difference between tea bags and good teas, you
gotta lose the milk and sugar (and any other additives), honey! Good
teas don't deserve to be treated that way. Of course, it's all
personal taste, and I'm not poo pooing those who enjoy their teas with
milk and/or sugar. But I'm just suggesting such since you want to know
the difference in the taste of your teas...

Upton is a good source, IMHO, for Darjeelings. And then there are
several online vendors who are very helpful to inquries. To name a
few:

In the USA:
Adagio (adagio.com)
Houde (houdeasianart.com)
The Simple Leaf (thesimpleleaf.com)

Outside USA:
Jing Tea Shop (jingteashop.com)
Teaspring (teaspring.com)
Teamaster (http://teamasters.blogspot.com)
Yunnan Sourcing (http://stores.ebay.com/Yunnan-Sourcing-LLC)

Of course, there are other vendors worth mentioning...but you wouldn't
go wrong if you start with any one of these. Others here can provide
you with more sources.

Have fun,

Phyll


The Tea Monk wrote:
> OK,
>
> I've been sampling a few loose leaf tea's now and here's where I stand.
>
>
> 1. I have been to my local tea shop a few times now. But I'm only going
> to get limited info from the owner of the shop, she isn't going to tell
> me a lot about where to get good tea, unless it's through her. I don't
> think she knows a lot either, to tell the truth.
>
> 2. I like black tea, I'm not a green tea drinker yet.
>
> 3. I like sugar and milk.
>
> 4. So far I've only tried a few loose leaf teas. Some blends.
>
> 5. I've tried a couple Assam's, a Darjeeling, a couple of breakfast
> blends etc..
>
> 6. All the tea I've tried so far is from this local tea shop, (a small
> crafters booth) and the grocery store.
>
> 7. All the loose leaf tea I've tried is in the $6.00 per 1/4 lb. price
> range.
>
> 8. I've ordered some tea's from Upton's.
>
> 9. Still within the price range of around $6.00 per 1/4 lb.
>
> 10. I like Earl Grey a lot.
>
> 11. I just posted a similar post.
>
>
> OK, so here it is. I don't have anyone local to talk to about tea. No
> one I know is serious about tea at all. Everyone I know is a teabag
> drinker. Even the "tea lady" at the local tea store doesn't seem to
> know a lot and is unwilling to take me "under her wing." Sort to speak.
>
>
> This is what I want to accomplish.
>
> I want to be able to have friends over and for them to be able to
> "notice" a difference in what they're drinking then from what they are
> used to.
>
> I'm not trying to impress, I just want to be the "tea guy." The guy who
> knows good tea.
>
> But I can't seem to find what I'm looking for online.
>
> Out of all the tea's I've tried, I can't tell the difference between
> the bag teas I get from the grocery store, i.e., Twinings and Stash and
> yes, Lipton's then the loose leaf tea that I have bought.
>
> OK but here are a couple of things.
>
> 1. I am still a novice.
>
> 2. I put sugar and milk in my tea.
>
> 3. I drink black tea.
>
> 4. I have never tried a tea (bag or loose) that has been more then
> around $6.00 per 1/4 lb.
>
> So I have to assume that maybe I just haven't "experienced" a good tea
> yet?
>
> After reading "Why are some teas expensive and others cheap?" from "The
> Tea Man" at 'Why are some teas expensive and others cheap?'
> (http://www.teatalk.com/general/expensive.htm) , I have to assume that
> maybe I just haven't had the opportunity to try a really good tea.
>
> So If someone with a kind soul would take pity on me and lead me into
> the light I would appreciate it very much.
>
> Please understand, I know absolutely nothing about tea. I've read "The
> Tea Companion" and I've been to almost every Tea Site out there and I
> keep reading over and over that loose leaf is way better then bag.
>
> Well I want to experience that, but so far I haven't.
>
> The Darjeeling that I had was pretty good and it did taste different
> then the breakfast blends and the Assam's that I tried.
>
> I did like the Darjeeling a lot. I was lighter and smoother. It was
> good. But honestly, Lipton's loose leaf is pretty good to me also.
>
> So what does this say? Does this say that my taste buds are shot? "Hey
> this guy thinks Lipton Tea is good! Har Har Har!"
>
> Or does this say that I'm still drinking cheap tea?
>
> Do I have to pay for a more "noticeable" finer cuppa tea?
>
> Should I start buying some of the $20.00-$60.00 per 1/4 lb. tea from
> Uptons?
>
> Anyway, that's my problem. So if someone could just show me the way to
> good tea, I would be most appreciative.
>
> But if it's the situation where, because I'm using sugar and milk and
> I'm drinking black tea and there's not much major differences between
> taste in this type of tea drinking, then I'm just going to stick with
> buying Lipton's loose leaf at $3.28 per 1/2 lb. Because I can save a
> whole lot of money doing it that way.
>
> But if this last statement makes anyone "cringe" and feel sorry for me,
> then please set me straight.
>
> As you can see, I need help.
>
> Thanks.
>
> Dave.
>
>
> --
> The Tea Monk

uptontea.com

"Zarky Zork" > wrote in message
. net...
> uptontea.com
>

order 10-15 samplers ONLY at first. All types of tea. Get the printed
catalog.

The Tea Monk wrote:
> OK,
>
> I've been sampling a few loose leaf tea's now and here's where I stand.
>
>
> 1. I have been to my local tea shop a few times now. But I'm only going
> to get limited info from the owner of the shop, she isn't going to tell
> me a lot about where to get good tea, unless it's through her. I don't
> think she knows a lot either, to tell the truth.
>
> 2. I like black tea, I'm not a green tea drinker yet.
>
> 3. I like sugar and milk.
>
> 4. So far I've only tried a few loose leaf teas. Some blends.
>
> 5. I've tried a couple Assam's, a Darjeeling, a couple of breakfast
> blends etc..
>
> 6. All the tea I've tried so far is from this local tea shop, (a small
> crafters booth) and the grocery store.
>
> 7. All the loose leaf tea I've tried is in the $6.00 per 1/4 lb. price
> range.
>
> 8. I've ordered some tea's from Upton's.
>
> 9. Still within the price range of around $6.00 per 1/4 lb.
>
> 10. I like Earl Grey a lot.
>
> 11. I just posted a similar post.
>
>
> OK, so here it is. I don't have anyone local to talk to about tea. No
> one I know is serious about tea at all. Everyone I know is a teabag
> drinker. Even the "tea lady" at the local tea store doesn't seem to
> know a lot and is unwilling to take me "under her wing." Sort to speak.
>
>
> This is what I want to accomplish.
>
> I want to be able to have friends over and for them to be able to
> "notice" a difference in what they're drinking then from what they are
> used to.
>
> I'm not trying to impress, I just want to be the "tea guy." The guy who
> knows good tea.
>
> But I can't seem to find what I'm looking for online.
>
> Out of all the tea's I've tried, I can't tell the difference between
> the bag teas I get from the grocery store, i.e., Twinings and Stash and
> yes, Lipton's then the loose leaf tea that I have bought.
>
> OK but here are a couple of things.
>
> 1. I am still a novice.
>
> 2. I put sugar and milk in my tea.
>
> 3. I drink black tea.
>
> 4. I have never tried a tea (bag or loose) that has been more then
> around $6.00 per 1/4 lb.
>
> So I have to assume that maybe I just haven't "experienced" a good tea
> yet?
>
> After reading "Why are some teas expensive and others cheap?" from "The
> Tea Man" at 'Why are some teas expensive and others cheap?'
> (http://www.teatalk.com/general/expensive.htm) , I have to assume that
> maybe I just haven't had the opportunity to try a really good tea.
>
> So If someone with a kind soul would take pity on me and lead me into
> the light I would appreciate it very much.
>
> Please understand, I know absolutely nothing about tea. I've read "The
> Tea Companion" and I've been to almost every Tea Site out there and I
> keep reading over and over that loose leaf is way better then bag.
>
> Well I want to experience that, but so far I haven't.
>
> The Darjeeling that I had was pretty good and it did taste different
> then the breakfast blends and the Assam's that I tried.
>
> I did like the Darjeeling a lot. I was lighter and smoother. It was
> good. But honestly, Lipton's loose leaf is pretty good to me also.
>
> So what does this say? Does this say that my taste buds are shot? "Hey
> this guy thinks Lipton Tea is good! Har Har Har!"
>
> Or does this say that I'm still drinking cheap tea?
>
> Do I have to pay for a more "noticeable" finer cuppa tea?
>
> Should I start buying some of the $20.00-$60.00 per 1/4 lb. tea from
> Uptons?
>
> Anyway, that's my problem. So if someone could just show me the way to
> good tea, I would be most appreciative.
>
> But if it's the situation where, because I'm using sugar and milk and
> I'm drinking black tea and there's not much major differences between
> taste in this type of tea drinking, then I'm just going to stick with
> buying Lipton's loose leaf at $3.28 per 1/2 lb. Because I can save a
> whole lot of money doing it that way.
>
> But if this last statement makes anyone "cringe" and feel sorry for me,
> then please set me straight.
>
> As you can see, I need help.
>
> Thanks.
>
> Dave.
>
>
> --
> The Tea Monk

I'm going to echo Phyll here in saying that you need to lose the sugar
and milk. At the very least, you should try the teas you buy without
the sugar and milk, and compare them to the teabags without the sugar
and milk.

If you think you must have your sugar and milk after trying them
without.... then, really, you should just stick to the cheaper stuff,
because otherwise you're probably throwing money away. I don't think
many people can notice the difference in tea quality if sugar and milk
is involved, especially if it's a lot of sugar and milk. How much do
you use per cup?

MarshalN
http://www.xanga.com/MarshalN

The Tea Monk wrote:
> OK,
>
> I've been sampling a few loose leaf tea's now and here's where I stand.
>
>
> 1. I have been to my local tea shop a few times now. But I'm only going
> to get limited info from the owner of the shop, she isn't going to tell
> me a lot about where to get good tea, unless it's through her. I don't
> think she knows a lot either, to tell the truth.
>
> 2. I like black tea, I'm not a green tea drinker yet.
>
> 3. I like sugar and milk.
>
> 4. So far I've only tried a few loose leaf teas. Some blends.
>
> 5. I've tried a couple Assam's, a Darjeeling, a couple of breakfast
> blends etc..
>
> 6. All the tea I've tried so far is from this local tea shop, (a small
> crafters booth) and the grocery store.
>
> 7. All the loose leaf tea I've tried is in the $6.00 per 1/4 lb. price
> range.
>
> 8. I've ordered some tea's from Upton's.
>
> 9. Still within the price range of around $6.00 per 1/4 lb.
>
> 10. I like Earl Grey a lot.
>
> 11. I just posted a similar post.
>
>
> OK, so here it is. I don't have anyone local to talk to about tea. No
> one I know is serious about tea at all. Everyone I know is a teabag
> drinker. Even the "tea lady" at the local tea store doesn't seem to
> know a lot and is unwilling to take me "under her wing." Sort to speak.
>
>
> This is what I want to accomplish.
>
> I want to be able to have friends over and for them to be able to
> "notice" a difference in what they're drinking then from what they are
> used to.
>
> I'm not trying to impress, I just want to be the "tea guy." The guy who
> knows good tea.
>
> But I can't seem to find what I'm looking for online.
>
> Out of all the tea's I've tried, I can't tell the difference between
> the bag teas I get from the grocery store, i.e., Twinings and Stash and
> yes, Lipton's then the loose leaf tea that I have bought.
>
> OK but here are a couple of things.
>
> 1. I am still a novice.
>
> 2. I put sugar and milk in my tea.
>
> 3. I drink black tea.
>
> 4. I have never tried a tea (bag or loose) that has been more then
> around $6.00 per 1/4 lb.
>
> So I have to assume that maybe I just haven't "experienced" a good tea
> yet?
>
> After reading "Why are some teas expensive and others cheap?" from "The
> Tea Man" at 'Why are some teas expensive and others cheap?'
> (http://www.teatalk.com/general/expensive.htm) , I have to assume that
> maybe I just haven't had the opportunity to try a really good tea.
>
> So If someone with a kind soul would take pity on me and lead me into
> the light I would appreciate it very much.
>
> Please understand, I know absolutely nothing about tea. I've read "The
> Tea Companion" and I've been to almost every Tea Site out there and I
> keep reading over and over that loose leaf is way better then bag.
>
> Well I want to experience that, but so far I haven't.
>
> The Darjeeling that I had was pretty good and it did taste different
> then the breakfast blends and the Assam's that I tried.
>
> I did like the Darjeeling a lot. I was lighter and smoother. It was
> good. But honestly, Lipton's loose leaf is pretty good to me also.
>
> So what does this say? Does this say that my taste buds are shot? "Hey
> this guy thinks Lipton Tea is good! Har Har Har!"
>
> Or does this say that I'm still drinking cheap tea?
>
> Do I have to pay for a more "noticeable" finer cuppa tea?
>
> Should I start buying some of the $20.00-$60.00 per 1/4 lb. tea from
> Uptons?
>
> Anyway, that's my problem. So if someone could just show me the way to
> good tea, I would be most appreciative.
>
> But if it's the situation where, because I'm using sugar and milk and
> I'm drinking black tea and there's not much major differences between
> taste in this type of tea drinking, then I'm just going to stick with
> buying Lipton's loose leaf at $3.28 per 1/2 lb. Because I can save a
> whole lot of money doing it that way.
>
> But if this last statement makes anyone "cringe" and feel sorry for me,
> then please set me straight.
>
> As you can see, I need help.
>
> Thanks.
>
> Dave.
>
>
> --
> The Tea Monk

One minor addition:

IMHO sugar is far more damaging than milk, unless you're of the 30%
tea, 70% milk variety. Sugar will kill the taste of any fine tea and
make it into another sugary drink. I sometimes drink tea with milk, if
I'm in the right setting and mood, but I never use sugar, because once
it's in the tea.... you can't tell the difference.

So maybe you can try losing the sugar first? Losing both at the same
time will be tough

MarshalN
http://www.xanga.com/MarshalN

"MarshalN" > wrote in message
ups.com...
>
[snip]
> One minor addition:
>
> IMHO sugar is far more damaging than milk, unless you're of the 30%
> tea, 70% milk variety. Sugar will kill the taste of any fine tea and
> make it into another sugary drink. I sometimes drink tea with milk, if
> I'm in the right setting and mood, but I never use sugar, because once
> it's in the tea.... you can't tell the difference.
>
> So maybe you can try losing the sugar first? Losing both at the same
> time will be tough
>
> MarshalN
> http://www.xanga.com/MarshalN
>
Well, I'll respectfully disagree. I think there are some teas (strong
'reds' like Assam, most Chinese congou and most second-flush Darjeelings)
that are definitely enhanced by a small (<=1 tsp/8oz) addition of *white*
sugar. The sugar tames the tannin and brings out the fruit/floral
characteristics of these teas. Every time I get a new tea in these
categories I always try them with and without sugar, and to my taste the
slightly sweeter versions always taste more full and complex, with a longer
finish.

I make my own "English Breakfast" blend of equal parts Assam, Nilgiri,
Ceylon and Yunnan. It's good straight, but it really sings with a little
milk and sugar.

Greens and oolongs? I'm with you - straight up.

But that's me. YMMV.

Regards,
Dean

MarshalN wrote:
> > The Tea Monk
>
> If you think you must have your sugar and milk after trying them
> without.... then, really, you should just stick to the cheaper stuff,
> because otherwise you're probably throwing money away. I don't think
> many people can notice the difference in tea quality if sugar and milk
> is involved, especially if it's a lot of sugar and milk. How much do
> you use per cup?
>
Hi,

I'm confirming your thoughts about sticking to the "cheaper" stuff. I
like tea and have my favorites, both loose and bagged. I prefer my tea
milked and sugarred (smallish amounts of milk and less than a half
teaspoon of sugar) and doubt I can pick up the subtle differences
between similar types. I can't see myself spending for the expensive
types of tea. My 7 oz. tin of Ahmad Earl Grey works for me at $6. I
don't think my Earl Grey experience will improve for me if I were to
double the price. One day I'll try to sample a few high end teas then
I'll skip the milk and sugar.

Andy

DPM wrote:
> "MarshalN" > wrote in message
> ups.com...
> >
> [snip]
> > One minor addition:
> >
> > IMHO sugar is far more damaging than milk, unless you're of the 30%
> > tea, 70% milk variety. Sugar will kill the taste of any fine tea and
> > make it into another sugary drink. I sometimes drink tea with milk, if
> > I'm in the right setting and mood, but I never use sugar, because once
> > it's in the tea.... you can't tell the difference.
> >
> > So maybe you can try losing the sugar first? Losing both at the same
> > time will be tough
> >
> > MarshalN
> > http://www.xanga.com/MarshalN
> >
> Well, I'll respectfully disagree. I think there are some teas (strong
> 'reds' like Assam, most Chinese congou and most second-flush Darjeelings)
> that are definitely enhanced by a small (<=1 tsp/8oz) addition of *white*
> sugar. The sugar tames the tannin and brings out the fruit/floral
> characteristics of these teas. Every time I get a new tea in these
> categories I always try them with and without sugar, and to my taste the
> slightly sweeter versions always taste more full and complex, with a longer
> finish.
>
> I make my own "English Breakfast" blend of equal parts Assam, Nilgiri,
> Ceylon and Yunnan. It's good straight, but it really sings with a little
> milk and sugar.
>
> Greens and oolongs? I'm with you - straight up.
>
> But that's me. YMMV.
>
> Regards,
> Dean

I'm with dean on this. the Sugar can bring out a hidden flowery note,
even in some oolongs, that I never notice without the sugar, but I
don't use much, a tsp per cup is enough. Now some of the stronger teas
say they are better for bit of milk, which seems to tone down the
tannins, but I'm not a fan of milk so I add sugar there too.

Hey thanks all.

Last night, my wife approached me to tell me that I was using too much sugar. I had noticed that myself since I had been drinking tea.

I also don't mind tea without sugar and milk, I had just been used to putting sugar and milk in my tea and didn't think about it when I decided to drink tea.

Now I understand, I've been trying my tea's now without sugar and milk and there is a noticeable difference.

The Lipton is very bland compared to my Darjeeling and not as smooth. It also steeps a whole lot faster.

Thanks for the replies everyone. This has helped a lot.

I'm on a diet so I need to lose the sugar anyway.

Well I'm that much closer on the road to finding my perfect cuppa!

Dave.

>
> I'm going to echo Phyll here in saying that you need to lose the sugar
> and milk. At the very least, you should try the teas you buy without
> the sugar and milk, and compare them to the teabags without the sugar
> and milk.
>
> If you think you must have your sugar and milk after trying them
> without.... then, really, you should just stick to the cheaper stuff,
> because otherwise you're probably throwing money away. I don't think
> many people can notice the difference in tea quality if sugar and milk
> is involved, especially if it's a lot of sugar and milk. How much do
> you use per cup?
>
> MarshalN
> http://www.xanga.com/MarshalN
>

And I'm going to disagree here. I like sugar and milk in my red teas, always
have. I can tell the difference between a Lipton teabag and a whole leaf
ceylon. I think that fine oolongs etc. can have many more nuances than a
black tea (for those with the appropriate sensory level) but I think it's
absurd to say that the second you add milk and sugar you've made every tea
like every other tea. Tea Monk, what I would recommend is this: check the
strength of your looseleaf tea. A Liptons teabag has something like 2 and a
half grams of "dust" grade ceylon (most likely though they may use Kenyan
teas too) . Even their broken leaf (which I a have not tried) is probably a
ceylon or something similar. See if ajusting the strength brings out more
flavor for you. Try a Keemun. If you can't tell the difference (with milk
and sugar) between a Keemun and a Ceylon then I really am afraid I don't
know what to say except concentrate really hard and close your eyes, taste
it the way people in the recent tasting thread recommended (sip, aerate the
tea in your mouth, use your sense of smell, etc.). Smokers can have a duller
sense of taste and smell I hear, and I think even in general people can
differ in their sensory awareness, even their tasting vocabulary.

My recommendation: if you like red ("black") teas with milk and sugar, try
different kinds, meaning Keemuns, Lapsang, differenct China blacks, Kenyan,
Malawian, etc. etc. I would also suggest getting samples first though. And
please remember, this is a journey, not a destination. I taste teas that I
had a year ago and they taste different to me now. We're always changing.

I drink all kinds of teas all kinds of ways. And I do drink some very
expensive black teas with milk and sugar and are they ever great. But if
you feel like branching out, do get some oolongs etc., but always samples I
would say. I wouldn't put milk in the oolongs or greens, (though I've tried
it), to me the milk and sugar add something to black teas though. I don't
drink black coffee either....

All this is said in the spirit of sharing, but I do get annoyed when people
say that if you dirink tea with milk and sugar then you're just ruining it
and shouldn't bother trying to get any good teas. It may not be meant that
way but it sounds snobbish to me, and I don't drink teas to impress anyone.


Melinda

Just to clarify my suggestion to Dave:

Without sugar and milk, learn the differences in the taste of the "tea
base", so to speak, between bags vs. loose, darjeelings vs. Qimen Red,
etc. And when you have a good idea on which one you like and dislike,
do whatever you want to suit the chosen tea to your personal taste. I
believe this is the core of your questions...to know the differences
between one tea from another. I'm afraid I don't see how adding milk
and sugar will help you in understanding the base taste of Qimen vs.
Ceylon better. Why dip the french fries in ketchup if you want to know
the taste of the fries, even though ketchup may improve the overall
taste?

Phyll


Melinda wrote:
> >
> > I'm going to echo Phyll here in saying that you need to lose the sugar
> > and milk. At the very least, you should try the teas you buy without
> > the sugar and milk, and compare them to the teabags without the sugar
> > and milk.
> >
> > If you think you must have your sugar and milk after trying them
> > without.... then, really, you should just stick to the cheaper stuff,
> > because otherwise you're probably throwing money away. I don't think
> > many people can notice the difference in tea quality if sugar and milk
> > is involved, especially if it's a lot of sugar and milk. How much do
> > you use per cup?
> >
> > MarshalN
> > http://www.xanga.com/MarshalN
> >
>
> And I'm going to disagree here. I like sugar and milk in my red teas, always
> have. I can tell the difference between a Lipton teabag and a whole leaf
> ceylon. I think that fine oolongs etc. can have many more nuances than a
> black tea (for those with the appropriate sensory level) but I think it's
> absurd to say that the second you add milk and sugar you've made every tea
> like every other tea. Tea Monk, what I would recommend is this: check the
> strength of your looseleaf tea. A Liptons teabag has something like 2 and a
> half grams of "dust" grade ceylon (most likely though they may use Kenyan
> teas too) . Even their broken leaf (which I a have not tried) is probably a
> ceylon or something similar. See if ajusting the strength brings out more
> flavor for you. Try a Keemun. If you can't tell the difference (with milk
> and sugar) between a Keemun and a Ceylon then I really am afraid I don't
> know what to say except concentrate really hard and close your eyes, taste
> it the way people in the recent tasting thread recommended (sip, aerate the
> tea in your mouth, use your sense of smell, etc.). Smokers can have a duller
> sense of taste and smell I hear, and I think even in general people can
> differ in their sensory awareness, even their tasting vocabulary.
>
> My recommendation: if you like red ("black") teas with milk and sugar, try
> different kinds, meaning Keemuns, Lapsang, differenct China blacks, Kenyan,
> Malawian, etc. etc. I would also suggest getting samples first though. And
> please remember, this is a journey, not a destination. I taste teas that I
> had a year ago and they taste different to me now. We're always changing.
>
> I drink all kinds of teas all kinds of ways. And I do drink some very
> expensive black teas with milk and sugar and are they ever great. But if
> you feel like branching out, do get some oolongs etc., but always samples I
> would say. I wouldn't put milk in the oolongs or greens, (though I've tried
> it), to me the milk and sugar add something to black teas though. I don't
> drink black coffee either....
>
> All this is said in the spirit of sharing, but I do get annoyed when people
> say that if you dirink tea with milk and sugar then you're just ruining it
> and shouldn't bother trying to get any good teas. It may not be meant that
> way but it sounds snobbish to me, and I don't drink teas to impress anyone.
>
>
> Melinda

DPM wrote:

> Well, I'll respectfully disagree. I think there are some teas (strong
> 'reds' like Assam, most Chinese congou and most second-flush Darjeelings)
> that are definitely enhanced by a small (<=1 tsp/8oz) addition of *white*
> sugar. The sugar tames the tannin and brings out the fruit/floral
> characteristics of these teas. Every time I get a new tea in these
> categories I always try them with and without sugar, and to my taste the
> slightly sweeter versions always taste more full and complex, with a longer
> finish.
>
> I make my own "English Breakfast" blend of equal parts Assam, Nilgiri,
> Ceylon and Yunnan. It's good straight, but it really sings with a little
> milk and sugar.
>
> Greens and oolongs? I'm with you - straight up.
>
> But that's me. YMMV.
>
> Regards,
> Dean

I personally find the sugar quite dulling -- it is so ever present that
it diminishes all the other senses, whereas milk doesn't do the same
thing. That's just me though, and I agree that to some the sugar might
even enhance the flavours

MarshalN
http://www.xanga.com/MarshalN

Melinda wrote:

>
> And I'm going to disagree here. I like sugar and milk in my red teas, always
> have. I can tell the difference between a Lipton teabag and a whole leaf
> ceylon. I think that fine oolongs etc. can have many more nuances than a
> black tea (for those with the appropriate sensory level) but I think it's
> absurd to say that the second you add milk and sugar you've made every tea
> like every other tea. Tea Monk, what I would recommend is this: check the
> strength of your looseleaf tea. A Liptons teabag has something like 2 and a
> half grams of "dust" grade ceylon (most likely though they may use Kenyan
> teas too) . Even their broken leaf (which I a have not tried) is probably a
> ceylon or something similar. See if ajusting the strength brings out more
> flavor for you. Try a Keemun. If you can't tell the difference (with milk
> and sugar) between a Keemun and a Ceylon then I really am afraid I don't
> know what to say except concentrate really hard and close your eyes, taste
> it the way people in the recent tasting thread recommended (sip, aerate the
> tea in your mouth, use your sense of smell, etc.). Smokers can have a duller
> sense of taste and smell I hear, and I think even in general people can
> differ in their sensory awareness, even their tasting vocabulary.
>
> My recommendation: if you like red ("black") teas with milk and sugar, try
> different kinds, meaning Keemuns, Lapsang, differenct China blacks, Kenyan,
> Malawian, etc. etc. I would also suggest getting samples first though. And
> please remember, this is a journey, not a destination. I taste teas that I
> had a year ago and they taste different to me now. We're always changing.
>
> I drink all kinds of teas all kinds of ways. And I do drink some very
> expensive black teas with milk and sugar and are they ever great. But if
> you feel like branching out, do get some oolongs etc., but always samples I
> would say. I wouldn't put milk in the oolongs or greens, (though I've tried
> it), to me the milk and sugar add something to black teas though. I don't
> drink black coffee either....
>
> All this is said in the spirit of sharing, but I do get annoyed when people
> say that if you dirink tea with milk and sugar then you're just ruining it
> and shouldn't bother trying to get any good teas. It may not be meant that
> way but it sounds snobbish to me, and I don't drink teas to impress anyone.
>
>
> Melinda

I suppose I should put a small caveat in what I said -- I think that
while you can probably detect the differences, are the differences
large enough in the milked and sugared tea that they are worth the
price differential?

I'm not too convinced it is.

I think there's a difference between a teabag and loose leaf, but
whether a lower grade loose leaf is going to be that much worse than a
higher grade one in a milk/sugar added tea.... is up to the individual
to decide.

MarshalN
http://www.xanga.com/MarshalN

"MarshalN" > wrote in message
ups.com...
>
> Melinda wrote:

large snip


>
> I suppose I should put a small caveat in what I said -- I think that
> while you can probably detect the differences, are the differences
> large enough in the milked and sugared tea that they are worth the
> price differential?
>
> I'm not too convinced it is.
>
> I think there's a difference between a teabag and loose leaf, but
> whether a lower grade loose leaf is going to be that much worse than a
> higher grade one in a milk/sugar added tea.... is up to the individual
> to decide.
>
> MarshalN
> http://www.xanga.com/MarshalN
>

I would definitely agree that it is up to the individual, one's own
tastebuds matter most. But I just get a little weary of people poo poo-ing
(not pu'er pu'er ing) black tea with milk and sugar because it's what got me
into tea in the first place and it's what I have switched over to from
coffee almost exclusively. I was very happy when I realized there were more
black teas to try out there than just a basic assam (which was a revelation
to me then, as I was only familiar with Lipton's teabags and I didn't like
them at all) . It was a wonderful beginning. And I'm not a complete newbie,
though I hope to learn anew each time I drink tea.


Couple of caveats for my comments about blacks, and again, this is for me. I
find that if I add milk and sugar to a first flush darjeeling it washes out
the flavors. I tend to drink the FF's more like I would an oolong, many
steeps and no additions. Conversely I don't mind adding milk and sugar to a
Nepalese BOP that Upton has, it's a lot more astringent then my FF Dars. I
guess in general, the more tannic a tea is, the better it takes milk and
sugar, but instead of just never drinking tannic black teas, I add the other
stuff in to make them better than palletable. And personally as a heavy
drinker (of black teas) I would say that in some cases the price
differential is worth it. On others I wouldn't; for instance one CTC assam
is much like another to me. But the difference between a generic China
congou and Specialtea's Emporor's Red for instance, is night and day. And
personally that difference is worth it to me, as a treat.

I'd probably guess too that a person's tolerance for tannins can very
widely. I have trouble seeing the charm in a tannic red wine, but of course
there are those that are tasting oak, cherries...fruit bombs,
lol...whatever. I just don't get that. I also get a difference in quality of
tannin between say an oolong and a black tea, now that I think about it. I
wonder if it has to do with time of steep...if I oversteep a green time-wise
it's eww, but that quality reminds me of tannic blacks.

MarshalN, if you drink black (red) teas (other than darjeeling) then how do
you steep them? Gung fu style, lots of leaf and short times, or do you steep
them the same way a person might if they were going to add something?

Melinda, drinking Koslanda Ceylon from Upton and not very happy with it, I'm
afraid.

Melinda,

I hope I didn't come across as poo pooing you and others who add milk
and sugar into their teas, even though I disagreed with the method you
proposed to Tea Monk on differentiating Keemum and Ceylon with milk and
sugar added.

In my experience steeping time does affect tannin level in the tea.
Just this morning I played around with the steeping time of my Dan Cong
oolong (Lone Bush). A 10 sec brew in a gaiwan delivered quite a
smooth, albeit thin, tea. A 20 sec brew, however, delivered better
taste and aroma, but the tannin was a bit much and coarse. As in my
wines, I do prefer my tea smoother and not too tannic.

I find that some FF Darjeelings can be tannic and astringent, yet
others can be velvety smooth with those nice FF tastes. So far, it's
still a hit and miss. Do you like Oriental Beauty (Bai Hao or Dongfang
Meiren) oolong? I found its taste to be closer to FF Darjeelings but
less astringent and tannic.

Phyll


Melinda wrote:
> "MarshalN" > wrote in message
> ups.com...
> >
> > Melinda wrote:
>
> large snip
>
>
> >
> > I suppose I should put a small caveat in what I said -- I think that
> > while you can probably detect the differences, are the differences
> > large enough in the milked and sugared tea that they are worth the
> > price differential?
> >
> > I'm not too convinced it is.
> >
> > I think there's a difference between a teabag and loose leaf, but
> > whether a lower grade loose leaf is going to be that much worse than a
> > higher grade one in a milk/sugar added tea.... is up to the individual
> > to decide.
> >
> > MarshalN
> > http://www.xanga.com/MarshalN
> >
>
> I would definitely agree that it is up to the individual, one's own
> tastebuds matter most. But I just get a little weary of people poo poo-ing
> (not pu'er pu'er ing) black tea with milk and sugar because it's what got me
> into tea in the first place and it's what I have switched over to from
> coffee almost exclusively. I was very happy when I realized there were more
> black teas to try out there than just a basic assam (which was a revelation
> to me then, as I was only familiar with Lipton's teabags and I didn't like
> them at all) . It was a wonderful beginning. And I'm not a complete newbie,
> though I hope to learn anew each time I drink tea.
>
>
> Couple of caveats for my comments about blacks, and again, this is for me. I
> find that if I add milk and sugar to a first flush darjeeling it washes out
> the flavors. I tend to drink the FF's more like I would an oolong, many
> steeps and no additions. Conversely I don't mind adding milk and sugar to a
> Nepalese BOP that Upton has, it's a lot more astringent then my FF Dars. I
> guess in general, the more tannic a tea is, the better it takes milk and
> sugar, but instead of just never drinking tannic black teas, I add the other
> stuff in to make them better than palletable. And personally as a heavy
> drinker (of black teas) I would say that in some cases the price
> differential is worth it. On others I wouldn't; for instance one CTC assam
> is much like another to me. But the difference between a generic China
> congou and Specialtea's Emporor's Red for instance, is night and day. And
> personally that difference is worth it to me, as a treat.
>
> I'd probably guess too that a person's tolerance for tannins can very
> widely. I have trouble seeing the charm in a tannic red wine, but of course
> there are those that are tasting oak, cherries...fruit bombs,
> lol...whatever. I just don't get that. I also get a difference in quality of
> tannin between say an oolong and a black tea, now that I think about it. I
> wonder if it has to do with time of steep...if I oversteep a green time-wise
> it's eww, but that quality reminds me of tannic blacks.
>
> MarshalN, if you drink black (red) teas (other than darjeeling) then how do
> you steep them? Gung fu style, lots of leaf and short times, or do you steep
> them the same way a person might if they were going to add something?
>
> Melinda, drinking Koslanda Ceylon from Upton and not very happy with it, I'm
> afraid.

Melinda wrote:

> MarshalN, if you drink black (red) teas (other than darjeeling) then how do
> you steep them? Gung fu style, lots of leaf and short times, or do you steep
> them the same way a person might if they were going to add something?
>
> Melinda, drinking Koslanda Ceylon from Upton and not very happy with it, I'm
> afraid.

I brew everything gongfu style, whatever it is -- Yunnan gold, lapsang
souchong, you name it. It doesn't take that much leaves for red teas -
in a gaiwan about 1/5 full with dry leaves is plenty and will give you
a number of infusions without the nasty tannins. Of course, I can't
brew teabags gongfu style, but that's almost like a challenge

That, of course, is only practical at home or wherever there's an easy
access to gongfu equipment. Once in a (long) while I'll drink
something that just sits in a cup, and in those cases I do what most
Chinese do -- pour hot water in, drink, add some when it gets too
strong, drink..... repeat until tea tastes like water.

MarshalN
http://www.xanga.com/MarshalN

On Wed, 06 Dec 2006 15:36:41 -0500, The Tea Monk
> wrote:
[color=blue][i]
>
> MarshalN Wrote:
>> The Tea Monk wrote:
>>
>>
>> One minor addition:
>>
>> IMHO sugar is far more damaging than milk, unless you're of the 30%
>> tea, 70% milk variety. Sugar will kill the taste of any fine tea and
>> make it into another sugary drink. I sometimes drink tea with milk,
>> if
>> I'm in the right setting and mood, but I never use sugar, because once
>> it's in the tea.... you can't tell the difference.
>>
>> So maybe you can try losing the sugar first? Losing both at the same
>> time will be tough
>>
>> MarshalN
>> 'MarshalN's Xanga Site' (http://www.xanga.com/MarshalN)
>
>
> Hey thanks all.
>
> Last night, my wife approached me to tell me that I was using too much
> sugar. I had noticed that myself since I had been drinking tea.
>
> I also don't mind tea without sugar and milk, I had just been used to
> putting sugar and milk in my tea and didn't think about it when I
> decided to drink tea.
>
> Now I understand, I've been trying my tea's now without sugar and milk
> and there is a noticeable difference.
>
> The Lipton is very bland compared to my Darjeeling and not as smooth.
> It also steeps a whole lot faster.
>
> Thanks for the replies everyone. This has helped a lot.
>
> I'm on a diet so I need to lose the sugar anyway.
>
> Well I'm that much closer on the road to finding my perfect cuppa!
>
> Dave.
>
>

This is a great thread. I agree with the sugar over milk opinion and no
additive unless it can't be helped

I can't even stand the smell of milk so it wrecks any cup of tea.

However, for a recipe requiring the dirt from a major leaguer's grave,
only yoplait
will blend properly

"Melinda" > writes:

> [...will you have milk and sugar with that?...]
>
> Couple of caveats for my comments about blacks, and again, this is
> for me. I find that if I add milk and sugar to a first flush
> darjeeling it washes out the flavors. I tend to drink the FF's more
> like I would an oolong, many steeps and no additions. Conversely I
> don't mind adding milk and sugar to a Nepalese BOP that Upton has,
> it's a lot more astringent then my FF Dars. I guess in general, the
> more tannic a tea is, the better it takes milk and sugar, but
> instead of just never drinking tannic black teas, I add the other
> stuff in to make them better than palletable.

I have no zest for telling you to stop doing what gives you pleasure,
but consider this: FF Darjeelings are usually astringent, and you've
overcome that by brewing them with short steeps (and, I would guess,
below-boiling water.) So why not try the same technique on astringent
red/black teas?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
recent addition: Dian Xin

"Melinda" > writes:

> [...]
>
> Couple of caveats for my comments about blacks, and again, this is for me. I
> find that if I add milk and sugar to a first flush darjeeling it washes out
> the flavors. I tend to drink the FF's more like I would an oolong, many
> steeps and no additions. Conversely I don't mind adding milk and sugar to a
> Nepalese BOP that Upton has, it's a lot more astringent then my FF Dars. I
> guess in general, the more tannic a tea is, the better it takes milk and
> sugar, but instead of just never drinking tannic black teas, I add the other
> stuff in to make them better than palletable.

I just remembered another thing you can do to conquer astringency,
something that works even with harsh CTC teas. (I'm too much of a
purist to do this routinely, but it does work.) Just add a pinch of
theanine, which you can get in powdered form in lots of health food
stores in the USA. If I were more of a sophist than I am, I'd argue
that this is more natural than adding milk and sugar, because theanine
occurs naturally in tea.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
recently corrected (thanks, MarshalN!): Dian Qing

I drink all my teas in the nude. I will say there are some English
breakfast blends that I think would look better in milk and sugar. I
don't blame the Indians for dressing up their teas with chai masala or
coating Russian tea from a samovar with a sugar cube in the mouth. And
the Chinese with their perfumes. And what is shu without
chrysanthemum? I've got a collection of tisanes I enjoy now and then
with tea.

Jim

Melinda wrote:
...whack attack...
> I would definitely agree that it is up to the individual, one's own
> tastebuds matter most. But I just get a little weary of people poo poo-ing
> (not pu'er pu'er ing) black tea with milk and sugar because it's what got me
> into tea in the first place and it's what I have switched over to from
> coffee almost exclusively. I was very happy when I realized there were more
> black teas to try out there than just a basic assam (which was a revelation
> to me then, as I was only familiar with Lipton's teabags and I didn't like
> them at all) . It was a wonderful beginning. And I'm not a complete newbie,
> though I hope to learn anew each time I drink tea.

"Phyll" > wrote in message
ups.com...
> Melinda,
>
snip


>
> I find that some FF Darjeelings can be tannic and astringent, yet
> others can be velvety smooth with those nice FF tastes. So far, it's
> still a hit and miss. Do you like Oriental Beauty (Bai Hao or Dongfang
> Meiren) oolong? I found its taste to be closer to FF Darjeelings but
> less astringent and tannic.
>
> Phyll




I have had Bai Hao twice. The first time it was wonderful and aromatic, but
the second batch I got (from a different vendor) wasn't as good for me for
some reason. There's a fine line for me between tannic and astringent, to me
astringent is more acidic, it doesn't have as much of that sort of gritty
mouthfeel (like for instance black coffee does. I'm not saying black coffee
isn't acidic in general though). Astringent doesn't bother me as much (like
say a green oolong, with hopefully lemony overtones) but the darker tannic
isn't as pleasant by itself to me. Still, I don't add milk to high roasted
oolongs because they still have more aroma than most red teas I've had. For
me , Bai Hao has made the greatest impression on me from it's aroma,
especially the aroma of the dried tea in the smelling cup, pure dried
apricots. Wonderful.

I haven't noticed as much of a dry fruit aroma from my FF Dars though. I
haven't noticed it that is, I may not have been paying attention. Next time
I make some I'll pay attention.

As as aside...there are some green puers that I've had that have that
overtone of dried fruit and remind me of oolongs. Baby green puers. But they
don't taste exactly like oolongs, they're definitely puers. The leaves look
partially oxidized too, similar to oolongs.

Melinda

"Space Cowboy" > wrote in message
ups.com...

>I drink all my teas in the nude.

snip

>
> Jim


Jim!! That's scandalous!! Isn't that a bit personal?? lol, just joking!


Melinda

Melinda > wrote:
>I would definitely agree that it is up to the individual, one's own
>tastebuds matter most. But I just get a little weary of people poo poo-ing
>(not pu'er pu'er ing) black tea with milk and sugar because it's what got me
>into tea in the first place and it's what I have switched over to from
>coffee almost exclusively.

ONCE people start putting MILK in their TEA, the TERRORISTS have WON.

More seriously, I think the issue is that if you're trying to learn to
get a sense of how teas taste, you should try tasting them without milk
or sugar because the milk and sugar tends to hide the natural taste of
the tea.

I think if the original poster spends some time drinking various teas
without these contaminants, he should get a better notion of how the
teas differ. Then, should he later make the misguided decision to prefer
these adjuncts he will still have benefitted from the experience and
taste training.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

I am going to differ regarding the preparations to someone new to 'the
game'. Take and drink what is natural to you and expand out from there
(I am refering to greens- of which, I have only, humbly, been gathering
knowledge). Your tastes will develop and you will shy from and be
drawn in different directions which will help you narrow it down to
something more pure. And eventually, you will be tasting the leaves and
their processing individually--without sugar and milk (I still take my
red/black teas with some/either sugar or milk)...happy exploring..This
is like wine!

I reread my post, and I am in no whey whatsoever advocaing putting
sugar or milk in green tea--Yuck... Is that done anywhere!?
taopants wrote:
> I am going to differ regarding the preparations to someone new to 'the
> game'. Take and drink what is natural to you and expand out from there
> (I am refering to greens- of which, I have only, humbly, been gathering
> knowledge). Your tastes will develop and you will shy from and be
> drawn in different directions which will help you narrow it down to
> something more pure. And eventually, you will be tasting the leaves and
> their processing individually--without sugar and milk (I still take my
> red/black teas with some/either sugar or milk)...happy exploring..This
> is like wine!

I hear iced tea is more popular than hot at the nature resorts.

Jim

Melinda wrote:
> "Space Cowboy" > wrote in message
> ups.com...
>
> >I drink all my teas in the nude.
>
> snip
>
> >
> > Jim
>
>
> Jim!! That's scandalous!! Isn't that a bit personal?? lol, just joking!
>
>
> Melinda

for what it is worth my experience is that sugar changes the taste of tea
beyond all belief and should never be used. Same goes for any sweetener

Green teas should never have milk or sugar added.

China teas - Oolongs; Yunnans; Keemuns and Lapsangs etc are best without
milk or sugar.

The Indian / Ceylon types [whether from the sub-continent or the better
gardens in Africa & South America are better to me with milk, particularly
the strong flavoured Assams.

Darjeeling is probably better without milk but can stand a little, and the
more delicate Ceylon style teas work with or without.

BUT, never forget that the best tea in the world is the one you enjoy
drinking - whether it costs $2; $6 or $60 a pack

Roger C
[30+ years in the trade]


"Melinda" > wrote in message
...
>
>>
>> I'm going to echo Phyll here in saying that you need to lose the sugar
>> and milk. At the very least, you should try the teas you buy without
>> the sugar and milk, and compare them to the teabags without the sugar
>> and milk.
>>
>> If you think you must have your sugar and milk after trying them
>> without.... then, really, you should just stick to the cheaper stuff,
>> because otherwise you're probably throwing money away. I don't think
>> many people can notice the difference in tea quality if sugar and milk
>> is involved, especially if it's a lot of sugar and milk. How much do
>> you use per cup?
>>
>> MarshalN
>> http://www.xanga.com/MarshalN
>>
>
> And I'm going to disagree here. I like sugar and milk in my red teas,
> always have. I can tell the difference between a Lipton teabag and a whole
> leaf ceylon. I think that fine oolongs etc. can have many more nuances
> than a black tea (for those with the appropriate sensory level) but I
> think it's absurd to say that the second you add milk and sugar you've
> made every tea like every other tea. Tea Monk, what I would recommend is
> this: check the strength of your looseleaf tea. A Liptons teabag has
> something like 2 and a half grams of "dust" grade ceylon (most likely
> though they may use Kenyan teas too) . Even their broken leaf (which I a
> have not tried) is probably a ceylon or something similar. See if ajusting
> the strength brings out more flavor for you. Try a Keemun. If you can't
> tell the difference (with milk and sugar) between a Keemun and a Ceylon
> then I really am afraid I don't know what to say except concentrate really
> hard and close your eyes, taste it the way people in the recent tasting
> thread recommended (sip, aerate the tea in your mouth, use your sense of
> smell, etc.). Smokers can have a duller sense of taste and smell I hear,
> and I think even in general people can differ in their sensory awareness,
> even their tasting vocabulary.
>
> My recommendation: if you like red ("black") teas with milk and sugar, try
> different kinds, meaning Keemuns, Lapsang, differenct China blacks,
> Kenyan, Malawian, etc. etc. I would also suggest getting samples first
> though. And please remember, this is a journey, not a destination. I taste
> teas that I had a year ago and they taste different to me now. We're
> always changing.
>
> I drink all kinds of teas all kinds of ways. And I do drink some very
> expensive black teas with milk and sugar and are they ever great. But
> if you feel like branching out, do get some oolongs etc., but always
> samples I would say. I wouldn't put milk in the oolongs or greens, (though
> I've tried it), to me the milk and sugar add something to black teas
> though. I don't drink black coffee either....
>
> All this is said in the spirit of sharing, but I do get annoyed when
> people say that if you dirink tea with milk and sugar then you're just
> ruining it and shouldn't bother trying to get any good teas. It may not be
> meant that way but it sounds snobbish to me, and I don't drink teas to
> impress anyone.
>
>
> Melinda
>

On Sat, 23 Dec 2006 22:09:52 +0000, Roger wrote:

> for what it is worth my experience is that sugar changes the taste of tea
> beyond all belief and should never be used. Same goes for any sweetener
>
> Green teas should never have milk or sugar added.
>
> China teas - Oolongs; Yunnans; Keemuns and Lapsangs etc are best without
> milk or sugar.
>
> The Indian / Ceylon types [whether from the sub-continent or the better
> gardens in Africa & South America are better to me with milk, particularly
> the strong flavoured Assams.
>
> Darjeeling is probably better without milk but can stand a little, and the
> more delicate Ceylon style teas work with or without.
>
> BUT, never forget that the best tea in the world is the one you enjoy
> drinking - whether it costs $2; $6 or $60 a pack
>
> Roger C
> [30+ years in the trade]

I'm not exactly adding to the global wisdom here, but can I just say how
much I agree with everything in this post! Almost scarily so. I had
actually written a very similar post, except that I didn't bother to list
green and oolong as I assumed that no-one drinks those with milk -- please
tell me that I'm right!

Joss

--
Joss Wright
Comp. Science Department http://www.pseudonymity.net/~joss
York University http://www.cs.york.ac.uk/~joss

"Joss Wright" > wrote in message
news
> On Sat, 23 Dec 2006 22:09:52 +0000, Roger wrote:
>
>> for what it is worth my experience is that sugar changes the taste of tea
>> beyond all belief and should never be used. Same goes for any sweetener
>>
>> Green teas should never have milk or sugar added.
>>
>> China teas - Oolongs; Yunnans; Keemuns and Lapsangs etc are best without
>> milk or sugar.
>>
>> The Indian / Ceylon types [whether from the sub-continent or the better
>> gardens in Africa & South America are better to me with milk,
>> particularly
>> the strong flavoured Assams.
>>
>> Darjeeling is probably better without milk but can stand a little, and
>> the
>> more delicate Ceylon style teas work with or without.
>>
>> BUT, never forget that the best tea in the world is the one you enjoy
>> drinking - whether it costs $2; $6 or $60 a pack
>>
>> Roger C
>> [30+ years in the trade]
>
> I'm not exactly adding to the global wisdom here, but can I just say how
> much I agree with everything in this post! Almost scarily so. I had
> actually written a very similar post, except that I didn't bother to list
> green and oolong as I assumed that no-one drinks those with milk -- please
> tell me that I'm right!
>
> Joss
>
> --
> Joss Wright
> Comp. Science Department http://www.pseudonymity.net/~joss
> York University http://www.cs.york.ac.uk/~joss

All tea is good with cream and sugar. Not milk, you're right on that!!!

>