Thread: Any tea lovers in da house?

Be more interesting than the history of snubs drinking I've had all day so far 555

Originally Posted by ShrewedPunter

PG Tips

Originally Posted by Thailandbound

What is this? I've never heard of it.

It's excellent tea. Only the tips of young tea leaves are used (hence the name). This gives a really fresh and amazing taste to the tea. I think the G stands for germination. I forget what the P stands for. I'm sure B0b will know.

Tetleys or PG Tips tea in the morning and Earl Grey in the afternoon, both with milk but no sugar any more.

If I'm eating any fatty food then I have an Oolong and Ginseng tea from Taiwan. I also like the tea 'bricks' the Chinese make, a friend from Guangzhou introduced me to one variety, which is the one I pick up from the supermarket (haven't seen in Thailand).

I also have a special Chinese tea pot and small cups that I pour into on special occasions for absent friends....

Depending on the mood, carn't beat a decent cup of tea..



Strong and milky, Yorkshire tea

Originally Posted by Neverna

It's excellent tea. Only the tips of young tea leaves are used (hence the name). This gives a really fresh and amazing taste to the tea. I think the G stands for germination. I forget what the P stands for. I'm sure B0b will know.

PG stands for Pre Gestee, a pastiche of pre-digestion. It was originally marketed as something to settle the stomach before a meal, which tells you everything you need to know about British cuisine back then.

Originally Posted by pseudolus

Doubt it - it's a strong black tea you can stand your spoon in.



Do you go through the full tea making ceremony? Little cups and everything?

Citric, spoon, filter, alcohol swab, tourni, and an insulin spanner, the whole shebang.

Teaspotting with Ewan McB0bber. Out now on piratebay.

2/3 Earl Grey, 1/3 Lapsang Souchong with a dash of Soy milk & a drop of honey is heaven.

Indeed that is a hob nob, anything else apart from chocolate digestives, custard creams and Scottish shortbread is sacrliege.

Strong and milky Monsieur Slaps it's the Irish heritage, that turmeric brew requires further investigation.

Mixing it up Stroller is something ive been considering lately. Maybe try a green Yorkshire tea mix in the morning.

or




Like it strong with a lot of milk.No sugar.

Originally Posted by stroller

Soy milk

Eww! I tried this once in coffee and I spat it out. On the upside, it is supposed to be healthier than regular cow's milk.

^^Noice, I haven't seen this African tea before.. I don't think they sell it in Canada either.


I see most of you, excluding Bob.. use tea bags.

If you can get a tea ball, you can put loose leaf in your cup. Loose leaf is stronger and tastes better imo. I"ve been drinking tea for eons and It is hard to go back to tea bags. I realize it is much more convenient and cheaper to use tea bags though.

Originally Posted by somtamslap

Some people turn their noses up at milky tea - but I tend to refer to those people as fucking knobheads.

Milky tea is good for those that like milk. I'm not a big fan myself..
Turmeric gold sounds healthy anyway.

Originally Posted by Troy

I also like the tea 'bricks' the Chinese make,

I haven't seen these tea bricks around here. That tea from Taiwan sounds tasty.

If you're a bit short of cash you could easily make a couple of tea substitues for a fraction of the cost:


Earl Grey - Add a spoonful of talcum powder to cup, then add hot water

Lapsang souchong - Find an old ash tray, empty the contents into cup, add water and steep for 10mins















One thing though...the advice to 'warm the pot' before brewing a pot of tea really is true. I've tried with a stone cold teapot. It just doesn't fuse together. I had a phase years ago when I would warm the mug too then I was cured of my ocd

Originally Posted by Thailandbound

The lady that sells the tea is from Fujian where there are big tea plantations.

I can recommend osmanthus oolong tea if you fancy a sweeter tea for a change. Lovely aroma and great flavour. I have tried the Taiwan versions but it is also famous in Fujian.

^I really like Oolong, the lady I get my tea from sells Ginger Oolong. It is very tasty and the ginger doesn't overpower.

Originally Posted by DJ Pat

One thing though...the advice to 'warm the pot' before brewing a pot of tea really is true. I've tried with a stone cold teapot. It just doesn't fuse together. I had a phase years ago when I would warm the mug too then I was cured of my ocd

I don't really get this, because I use an electric kettle and my pot is always hot as the light goes off when it is ready.

Its like when you pour beer into a freezing glass, it's better, right? It's colder and fresher tasting.

Same theory with warming the mug or pot before. Pour hot water in and swill around, then pour water away. Now the mug or pot is warmed through.

Originally Posted by DJ Pat

Same theory with warming the mug or pot before. Pour hot water in and swill around, then pour water away. Now the mug or pot is warmed through.

ooookay, I've never heard of warming a mug before pouring tea in. I mean if it is boiling water, then it will be hot, no?

Originally Posted by Thailandbound

I use an electric kettle and my pot is always hot as the light goes off when it is ready.

Your teapot has a light?

^^Ok mug not really vital, its only small. Teapot is a must though. Regardless if you're using loose leaf or tea bags.

And don't forget one extra spoonful or teabag "for the pot"

What about the tea cozy culture, every pot should have a cozy!
Good for keeping your head warm in winter as well