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The Trombone ForumPractice BreakFood and Drink(Moderators: RedHotMama, BFW) How about a nice cup of tea?
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Roebird37

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« on: May 08, 2016, 05:31AM »

I'm a 'milk in first' person, and it seems that an actual real-life scientist agrees with me.

http://www.theguardian.com/uk/2003/jun/25/science.highereducation

You 'milk in last' people can't argue with science.  Or can you?
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« Reply #1 on: May 08, 2016, 07:13AM »

"Matters of taste are beyond disputation."
 - David Hume

Practically speaking, I find the cups are much easier to clean if you put the milk in first.

I think the tea is a bit smoother milk-first but you know what? sometimes I get a hankering for tea-first tea too.
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« Reply #2 on: May 08, 2016, 07:24AM »

May I suggest a poll attached to this thread?

And an option for depends on the tea!

It is of course personal preference, like mouthpieces & horns...

I prefer with the suitable tea brewed in a teapot, to put tea in first thereby the cold milk cools the tea...as opposed to hot tea into milk thus warming the milk!
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« Reply #3 on: May 08, 2016, 08:07AM »

I prefer my tea black, but for the milk crowd it has always been drummed into my head by a catholic Irish mother that God intended that the milk should be in the cup first, that way there is less chance of scalding the milk. Bad dog.  No Biscuits.

My atheist beliefs require that I dispense with the milk. Evil

No, not really, it just tastes better to me without milk. Good! 
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« Reply #4 on: May 08, 2016, 09:45AM »

I enjoy arabic style tea (شاي ).  With no milk and with sugar and have it with kahi (كاهي ) which is an arabic sweet.  Perfect combo for me. :)
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« Reply #5 on: May 08, 2016, 10:26AM »

I tried to attach a poll, but you have to do that when you set up the thread.

As a Yank, I like my tea black.  I'll brew it with a bag if necessary, but a teapot using 3 teaspoons of tea is just fine.

I also like it with ice and maybe a lemon wedge.

No milk or sugar for me.

And some teas really don't go with milk.  Gunpowder in milk tastes like milk with hot water in it.  Lapsong Souchong is such a strong tea it overpowers the milk.

I also like Constant Comment (orange and spice) tea.  Again, no milk.
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« Reply #6 on: May 08, 2016, 10:36AM »

Drink it like they do in Poland: a good black tea with lemon and sugar - yum!
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« Reply #7 on: May 08, 2016, 10:37AM »

From the BBC show " The Detectorists"

" Tea without sugar is soup."

Also, the reason for tea with lemon and honey is so that the tanic acid did not stain the fine bone china cups. The lemon bleached the tea before you drank it, and kept the cup clean!
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chipolah

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« Reply #8 on: May 08, 2016, 11:20AM »

I agree with just about everything the scientists said in the article including "milk first".  IMHO, Ceylon BOPF (Broken Orange Pekoe Fannings) makes a better cup of tea than Assam.  It has more tea flavour and less tannin.

Here's a tip for those people who have tea-stained cups...  My Irish Mother-in-law taught me to stick a wet finger in some bi-carb and rub the stain in the cup until it's gone.  Rinse out the cup and voila, the cup is clean.
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« Reply #9 on: May 08, 2016, 01:35PM »

I rarely have tea with milk. It gets into the 100s pretty regularly here in the summers so my tea is usually an Earl Grey with honey poured over ice. As much as my English friends like to laugh at me for this, they tend to agree with the ice when it's 110 outside.

I like it Брайтон Бич style when I'm in the mood - strong black tea with a lot of sugar... I can't hold the cubes in my teeth while I drink it, though, my teeth ache when they get that close to raw sugar (I'm sure the ache is all in my head...)

Occasionally I'll do the milk and tea and add honey and spices.
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« Reply #10 on: May 08, 2016, 05:59PM »

<a href="https://www.youtube.com/v/fGoWLWS4-kU" target="_blank">https://www.youtube.com/v/fGoWLWS4-kU</a>

This is the "clean version". I accidentally had the not clean version up for two seconds. Whoops.
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« Reply #11 on: May 08, 2016, 06:05PM »

Black Orange Pekoe with lemon over ice (no sugar of any kind) is astounding in the heat of the day.  Works well if the heat extends into the night too.  Just add a little vodka..(seriously, just a little!)..and up the lemon a tad.
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« Reply #12 on: May 08, 2016, 07:06PM »

Black Orange Pekoe with lemon over ice (no sugar of any kind) is astounding in the heat of the day.  Works well if the heat extends into the night too.  Just add a little vodka..(seriously, just a little!)..and up the lemon a tad.

I wanna drink tea with you...
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« Reply #13 on: May 09, 2016, 11:07AM »

I learned about that mix from two separate southern gentlemen in Savannah and Lake Charles.  I guess I hang around with the right kind of tea-totaler.
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« Reply #14 on: May 10, 2016, 12:51AM »

I agree with just about everything the scientists said in the article including "milk first".  IMHO, Ceylon BOPF (Broken Orange Pekoe Fannings) makes a better cup of tea than Assam.  It has more tea flavour and less tannin.


I'm pretty stuck in my ways, always have Assam, but will try some Ceylon BOPF and let you know how I get on.

Life on the wild side!
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Roebird37

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« Reply #15 on: May 26, 2016, 03:47AM »

Chipolah, I've been trying the Ceylon for a couple of weeks.  It's very nice, but I think I'll be keeping it for the afternoons, and go back to Assam in the mornings.  I was brought up on tea brewed so strong that you could stand the spoon up in it, and I just can't get the Ceylon strong enough to wake me up.

I just wasn't bred for the finer things in life.  Don't know
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chipolah

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« Reply #16 on: May 26, 2016, 07:13AM »

Chipolah, I've been trying the Ceylon for a couple of weeks.  It's very nice, but I think I'll be keeping it for the afternoons, and go back to Assam in the mornings.  I was brought up on tea brewed so strong that you could stand the spoon up in it, and I just can't get the Ceylon strong enough to wake me up.

I just wasn't bred for the finer things in life.  Don't know
I can get it strong.  I use loose tea, water really boiling and I brew it for six minutes minimum in a tea pot. In a small pot I use 3 heaping spoons of tea. I think the Assam seems stronger because it has a lot of tannin where the Ceylon has less tannin and more actual tea flavour.

Don't sell yourself short.  Go for the GOLD !!   Good!
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Roebird37

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« Reply #17 on: May 26, 2016, 10:15PM »

I brew the same way, I think maybe the tannin flavour is what my tastebuds want.
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chipolah

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« Reply #18 on: May 27, 2016, 04:43AM »

Maybe it's addictive.  Evil  Pant
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« Reply #19 on: May 27, 2016, 07:12AM »

I'm with you Roebird... when I drink black teas, I want high tannin. Ceylon doesn't really do it for me. I associate those tannins with "tea flavor"

I got a lovely tin of Earl Grey at a shop in King's Lynn (UK) several years ago that smelled so strongly of bergamot and clove that my horn case still had the smell months later. It was strong! That was the tea that convinced me that milk is a necessity - I drank a cup of it straight one morning and it nearly made me ill... with milk it was perfect.
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