... Coldest in years yesterday! Just the weather for a nice cup of tea. I like mine strong...'PG Tips' (Brooke Bond) or 'Irish Breakfast' (Bewley's) ...until late afternoon that is, and then something with less, or no caffeine - some Green or Oolong but with a little flavoring.
That in a nutshell folks, together with introduction above, is me - not very original I'm sure. I do wish I had discovered this site years ago; so many interesting comments, (and incidentally, kudos on keeping such a well-run forum for so long).
I spent some time among the posts; but 47 pages - my goodness!
For boiling water i prefer my (unlined) C.I. Kettle, but also use a 'Breville' electric at times. My teapots are: 1) A little china 12 ouncer (part of a tea-set, 5 cups and saucers, given my wife by a Japanese client) and 2) A pretty handmade 'Yixing' 16 ouncer, with its two little bowls. Also pressed into service, to be honest is a motley collection of bone china cups and saucers (mixed but pretty); also some plain old mugs and totally undistinguished teapots!
I hesitate to share, being new, but so far have not noticed a couple of tweaks I like to use all the time:
1) When pouring into tea-pot or cup, I pour from 10 inches or so higher; just enough to force bubbles, (ie oxygen) into the tea.
2) For black tea I add a dash of powdered ginger to the cup.
3) When using a saucer, I'll often dribble the hot tea from the cup into the saucer. (Don't ask me why. My grandfather used to do it.)