Have you ever tried any teas made from the nation of the Indian people? The people there are surely the Einstein and Newtons of tea making.

I prefer teas from Eastern countries, preferably from China and Japan. I myself have a liking for Bi Luo Chun and Taiwanese High Mountain Tea (Gao Shan Cha). I would most definitely love to try some quality Gyokuro tea from Japan.

See:
British Standard 6008:1980
Also known as
ISO 3103

Wiki:

The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot.
If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).
If a small pot is used, it should hold a maximum of 150 ml (±4 ml) and must weigh 118 g (±10 g).
2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.
Freshly boiling water is poured into the pot to within 4–6 mm of the brim. Allow 20 seconds for water to cool.
The water should be similar to the drinking water where the tea will be consumed
Brewing time is six minutes.
The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
If a large bowl is used, it must have a capacity of 380 ml and weigh 200 g (±20 g)
If a small bowl is used, it must have a capacity of 200 ml and weigh 105 g (±20 g)
If the test involves milk, then it is added before pouring the infused tea.
Milk added after the pouring of tea is best tasted when the liquid is between 65 - 80 °C.
5 ml of milk for the large bowl, or 2.5 ml for the small bowl, is used.

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ingenuitea- Gentlemen, i present a quick and simple way to brew loose leaf teas.

>>1419
You are surely joshing with me, sir. Is that the actual text of BS6008:1980? It sounds overly exacting, and also that it would not make a very satisfying cuppa char.

Take one regular size teapot, with cosy.
Empty out the leavings from the previous brew if necessary.
Boil a kettle with enough water for the tea you with to make, plus some extra.
Swill the teapot with the extra, boiling water to warm it through, then discard the water.
Add one bag for each person to be served to the pot, plus one extra if they prefer it a little stronger. If using loose tea, substitute one tablespoon for each bag, as it is generally less compacted.
Preferred choices of tea are Tetley or Typhoo in bags, or Twinings English Breakfast or (should it be at least time for elevenses already) Earl Grey for loose tea. If you wish to be racy, you can use Chai. A pretentious fellow may opt for Darjeeling, Assam, Green tea or Redbush, but an experienced tea drinker will tell you these taste like grass filtered through an old sock.
Fill the pot to the appropriate level (having previously determined how many cups your pot will hold, and therefore how high to fill it), briefly stir the contents, then replace the lid and wrap the pot in the cosy to brew for at least 2-3 minutes.
Stir a second time, and pour - if using loose tea, then remember to use a strainer.
The proper method of adding ingredients to the cup is apparently milk (certainly more than 5ml unless you have small cups or like your tea dark; at least 10ml should be the baseline for "regular" tea, increasing or decreasing to your guest's taste), then tea, then sugar, to prevent "scalding" of the milk and caramelising of the sugar.
I however submit that this is nonsense, especially in an age where almost all milk is already pasteurised, and the slight tang of caramel can add an alluring flavour to the brew... and putting the tea directly on the sugar helps dissolve it more quickly and completely, and adding the milk second helps with judging the correct amount. Really, you may add the ingredients in any order in a modern setting, though you may need to rearrange your procedure for the benefit of fussy guests.
Once poured, enjoy with a rich tea or digestive biscuit on the saucer and a crooked little finger.

Hoorah!

>>1544
>>1419

Marvelous. Absolutely marvelous.

I will now need to finish my stash of Earl Grey, and grow the patience to let brew for more than 30 seconds.

If I may venture to broach the subject I feel that any tea is greatly improved upon fermentation if I do say so myself. What say you /class/?

>>1410
>sugar, milk, water

Drink it black, you emasculated man-child.

Milk?

>>1895
Tea is not exactly a drink that embodies manliness. I think you're mixing themes in an inappropriate way

>>1574

Maybe if we were irish men! Although you could hardly call them men, now could you! Huh ha!

I prefer black tea with 2 packets of equal sweetener.

>>1895
>>1900
This thread seems to have curious preoccupation with men and manliness. Although certainly befitting of this board, I simply venture to ask, why this particular thread?

>>1527
I thoroughly enjoy this product.

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Yorkshire bagged or Harrod's loose leaf would be my tea of choice; taken black of course with one low calorie sweetener.

I find that the "perfect cup of tea" really depends on the situation. For instance, during a easy going weekend morning, I find a black cup of English Breakfast or Earl Grey absolutely exquisite, however by mid-day and later afternoon a smooth Mate tea or a rooibos tea are more to taste.

I personally find any sort of additives like milk and sugar, with the exception of mixed brews of tea, tend to be reserved for when cheaper teas are all that is available, as they tend to weaken the strength and unique flavour of better teas.

I use generally any kind of green tea, even if it has rosemary in it.

But mostly what I add to it is Nectresse sweetner (It's expensive on it's side, but it's taste might be worth your money. I have tasted it before and used it a lot, but each packet is like 10 cent since there's foil around it to protect it. Sugar, I don't like a lot since it adds up to my calories.) But if I were you, I'd try adding milk into it to get in protein if you have a desire for protein and calories. But I just make green tea with artificial sweetner, but eh, it's just me to reduce calories and get better taste. You can try artificial sweeteners with all these other people are giving you. (Nectresse is expensive on it's part, but you might be able to cut out a bit of calories on your part with it since it has some Erythritol,Sugar,Molasses, and it's main ingredient, Monk Fruit Extract which comes from China.

http://www.splendaprofessional.com/nectresse

I'd really want to try tea with the 140 servings and not 40 packets however.

>>1968
I once had a lively blend of Indian teas. Tasted great by itself.

One day I tried it with milk and sugar. There is still a stain on my armchair.