I’m usually a C2 sort of guy, but through bad luck and (my own) poor performance, I’ve begun my Sunday morning with a B1. Whilst a bad start to the day, I’m determined not to let it ruin what could be a good Sunday.
Where do you come in on the tea debate?
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That really depends in my opinion. For my taste a strong Assam needs a nice dash of fresh cream and a good amount of sugar, so I would say C2. A fine Darjeeling on the other hand should have no milk/D4, while a cheaper Darjeeling should have a small amount of milk as in D1-2. Earl Grey should always be pure, just with or without sugar, to not drown out the Bergamot aroma, so a clear D4. However, when not using loose tea but tea bags it all doesn’t matter, since the main flavor component will be the paper bag anyway.
Cheap tea bags have a weird scent, but anything decent quality isn’t going to taste like paper.
Sorry for being snobbish there. I just prefer loose leaf personally, each to their own!
American here. You savages conquered half the world and can’t even enjoy black coffee?
Non-American. You didn’t have to out yourself because this comment would be hard to make more American. They aren’t the same and both have extreme value around the world.
I’m not seeing any green tea in this list.
Feeling a little left out right now! 😅😂
D row all the way. There should only be a dollop/splash of milk, just enough to cancel out the bitterness. However, if the blend is good enough I’ll just have it black (eg Twinings Earl Grey works black, other Earl Greys don’t).
B2, but I’m a filthy coffee drinking American what do I know.
C2 as well. it’s the sophisticated choice.
C4 or D1. Strong though, want to see that spoon stand up.
That’d be C4 then
A=>D is decreasing milk amount, and 1=>4 is increasing strength, so D1 would essentially be water, A1 would essentially be milk and the B3/B4/C3/C4 would be the square of “not pulling a face when you take the first sip” (although I lie somewhere between B4 & C3 so I may be biased)
Wait
When people say strong they mean with lots of milk? I thought it was the concentration of the brew. I like a longer steep is what I meant.
I’ve found that a longer steep doesn’t really make a better cup though. If I want stronger, I add more tea and stay at the 4-5 minute range. Past maybe five minutes, it’s getting tannins at such a high level that it’s just bitterness. Which, if you like your tea very bitter, that’s a good thing! I prefer the more subtle flavors over the tannic bite, though.
I was raised on very low quality stuff and have since moved on to Yorkshire gold - but I can’t quite shake the desire for a bit of roughness.
Ahhhh, gotcha. I’m sorta the same way with coffee sometimes. Grew up with basic folgers rotgut, so I get that hankering for the way coffee tasted as a young’n rather than it tasting the way I usually prefer it. So I’ll just dump too much into a percolator, keep the heat on it until it’s near scorched, and let it eat a hole in my belly lol
No strong usually means a more concentrated brew
Cheers, yeah. I sometimes put three bags in the teapot 🤫
This is the classic problem with coffee, where people think “strong” means less milk, rather than more caffeine.
I don’t think I implied otherwise?
The guy I was responding to said C4 or D1, but strong, implying they were similar
C4 is strong with a splash of milk, D1 is incredibly weak with no milk so it seems as though they preferred C4 and not D1
C1 using whole milk, which is significant if you are only using colour as a measure of tea preference.
I think milk type could be the 3rd dimension to this chart, but that is more likely to be is brew time.
It should be strong enough to stand the spoon up in.
I’d argue that if its anything less than C4, you don’t really like tea you like sweet hot milk.
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D4, but with a shitload of sugar.
…And ice, 'cause I’m a Southerner, not a Brit. 🤪
Before the diabetes diagnosis I used to take three sugars in my tea.
Two years later and I’m not sure I could stomach tea with sugar in it.
I say “shitload of sugar” to be funny, but in reality I make my sweet iced tea with a combination of sugar and stevia, and I try to keep the ratio as low as possible. (Can’t go all stevia 'cause then you get a weird aftertaste.)
American here who grew up on southern sweet tea. As an adult I cut the sugar from all tea and never looked back. Although I will occasionally put a little nip of B&B in there.
@Oneeightnine @grue
As a student I took three sugars. Then I moved into a house with 4 others none of whom took sugar. For everyone’s convenience I went cold turkey and never looked back. Now I’d spit out tea with a quarter of a spoonful of sugar.
The darkness I like isn’t even on there.
You heathen!
C3, no debate in my mind. I can accept C1 through to D2 though.
This is the correct answer.
It’s not a linear scale from light to dark. There are three constituents: tea, milk and water. A weak cup of tea with a little milk looks different from a strong cup with a decent amount of milk. This should be a ternary plot.
Thank you. For years me and my siblings have always said it’s possible to have a strong and milky tea.
Yeah it’s not clear what the axes are in this picture. Looks more like a single scale split in 4
