A casual place for banter and anything that doesn't fit in anywhere else.
Have chat and a natter. Talk about anything and everything.
Keep it casual.
Here:
Elsewhere:
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?
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
all I could think of when I saw this.
C3, no debate in my mind. I can accept C1 through to D2 though.
This is the correct answer.
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.
@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.
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.
5E (a.k.a. E5)
E5 for me. I soak and squeeze the crap out of the teebag.
A tip for everyone to get stronger tee. Put the teebag in a quarter cup of boiled water, then boil it in the microwave for 30 seconds, then add the rest of the water. It releases all the favour in the bag.
That sounds like too much tannin, but if you like that then why not. I prefer to use different tea for a stronger or milder tea flavour. I'm not trying to knock what works for you, if I had a microwave I would at least be willing to try it so I could comment with more knowledge.
You might enjoy using a loose leaf tea if you haven't tried before?
Pure Barrys tea is the only reasonable choice and thus everything except D4 (mayyybee D3) should be considered a crime.
I thought my Irish mate was having me on saying Irish tea was better than British tea all those years ago. Then I picked up a box of Barry's while looking for something to do in Limerick. Now I don't let it run out.
My grandmother is from the northwest of Germany. People over there got a very unique tea culture and their own famous blends. Last time I visited her, I gave her a box of Barrys. After the first teapot was empty, she asked me to bring lots more Barrys when I visit her again.
If I'm in a cafe or something, or feeling posh, I have it with milk, and generally go for C2 onwards. I generally leave the teabag in for as long as possible, including not removing it at all - but if I'm having any milk at all, I'll have quite a bit of it.
If I'm at home/work or otherwise in control of the kettle, I drink it black and leave the teabag in throughout the whole drink.
Controversially, at home on an evening, though I leave the teabag in, I often top up the water a few times, therefore drinking progressively weaker tea as it gets later. The last cup of tea before bed is basically just hot water that remembers meeting a leafy flavour once.
Controversial, but consistent, opinion. At least you know exactly what you like.
Somewhere on the c range. I'm not too picky.
It should be strong enough to stand the spoon up in.
American D1 gang represent
I like my tea to be iced coffee
Is the implication here "how much milk do you add?" Confused about the colors if that's not the answer. The option with no milk for me (but I also like white and green teas, which are nowhere near that dark color)
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.
B3 to C2 is my preference. C3 or darker and I'm asking if the cows are on strike. B2 and lighter I'll ask if you just showed the teabag to the cup instead of putting it in.
D4 realised a while back I don't really like the taste of milk, so went darker and darker until now I just drink black tea. Honestly I'm more of a coffee chap (snob)
C1 fight me (C2 is also acceptable)
D3/D4 And a small splash of milk to round it off. At most a tablespoon (15ml) to a pint.
"Just the tiiiiiniest splash of milk, please" /gets given builder's tea
B2, but I'm a filthy coffee drinking American what do I know.
C2 as well. it's the sophisticated choice.
I’m not seeing any green tea in this list.
Feeling a little left out right now! 😅😂
C2
C1/C2. I like mine a tad bit dark.
D2 or 3, if I'm taking cream/milk, which I do for most tea.
But there's teas I prefer lemon in, like English breakfast teas, so they're full dark.
But I'm from the left side of the pond, so I dunno if I count :)
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.
This is the classic problem with coffee, where people think "strong" means less milk, rather than more caffeine.
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
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
I like C2 as well! But it depends on the tea for me. Some teas are really nice with milk and a bit of sugar but there are defintely teas where subtlety is lost with the milk. So either c2 or d4 depending on the tea
B2, but I'm a filthy coffee drinking American what do I know.