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Orally.
With another half-litre chaser.
Right in the face
Drink both strong and black. No sugar. Tea must be hot, coffee can be iced, but only in summer.
Only badass and above is acceptable :)
I passionately agree with you. All others are an insult to the King
Let me introduce you to puerh. It’s way darker than normal tea, but it won’t taste bitter unless you make it as black as coffee.
Or you can go for Liubao which doesn’t get bitter no matter how strong you make it or how long you boil it. Or there’s Hunan’s Anhua Gold Flower Black Tea that’s like a pu’er with more umami in the aftertaste.
Guess I’m a Northerner then
What? Even for green, yellow, and white tea?
Based on “northerner” I’m assuming this is England, and to the English there is only one type of tea – Black. All others are heresy.
“Oriental Beauty” is an English name for a tea blend for English people. CHECKMATE! :D
We’re talking real tea not fancy poncy stuff /S
Tea: No sugar, no milk, no water, and no tea. Cup optional. (I don’t drink tea)
Coffee: Regular black is fine. Sometimes I’ll order a cappuccino with two sugars, but it’s rare.Tea: small amount of milk, strong AF. Coffee: black, 2 sweetners
Yerba mate: coarse milling, radioactive green. 75°C water. No sugar; sometimes I add some peppermint, but that’s it.
Coffee, homemade: black, no sugar. Neither too strong nor too weak, at least for local standards.
Coffee, when going out: either cheap coffee with a small drop of milk, or a good espresso or machiato. In uni times I used to drink half-and-half, with cinnamon and brown sugar, but that’s because my former uni’s cafeteria’s coffee was awful.
I barely drink tea proper (Camelia sinensis), but I’m often drinking other teas - hibiscus, ginger, chamomile, peppermint.
Tea, small amount of milk, needs to be well brewed and strong. Coffee, preferably weak as F with as much milk as possible to overpower the coffee (i’m not a fan) :)
No sugar no sweeteners in either.
Tea prioritsed over coffee.
Yorkshire Gold, two sugars, small splash of evaporated milk.
I’m mostly a tea gal but if I’m doing coffee, it’s typically an oat milk cortado with a touch of brown sugar.
Yorkshire gold? You’re my kind of woman
Coffee - Milked the fuck up with loads of sugar and chocolate.
Tea - Milked the fuck up with tons of sugar.
I basically want chocolate milk/hot chocolate flavored wuth coffee.
Coffe: black.
Tea: can be black or green, usually a loose leaf mixed tea from a tea house.Usually it’s tea, typically about 1l / day, but whatever it is, it’s with no milk or sugar.
Coffee: Typically Nathan Explosion style (blacker than the blackest black, times infinity), sometimes with a nip of whiskey if I’m having it to stay out late.
Tea: either just water and leaves or one milk, no sugar, depending on my mood/the tea
Strong and milky, like my women.
Tea: depending on the type of tea. Some really good teas I can drink without sugar, but the stuff from the supermarket? Yeah, add 1 or 2 lumps of sugar for me, please. And some brands of teas I just completely skip (No thank you to Aldi thee, Jumbo huismerk thee, LaPlace thee and Lipton thee)
Coffee: I prefer cappuccino. I need some milk or milk-substitute in my coffee, otherwise it’s too bitter.
There’s a little trick you can do that will improve even crud like Tetley’s or Red Rose or their ilk into something approaching drinkability.
Wash the tea.
Put in the bag (the real crud’s ALWAYS in a bag!). Pour scalding hot water on top. Swish it around a few seconds. Throw it (the liquor) away. Then brew as normal. It won’t be great tea by any means, but it will be drinkable, if only just.
I’ll try this some time. Thanks for the tip.
Drip I take with no sweetener, espresso I’ll generally sweeten a little
