Yes i do add milk, and what is the 30 sec. decaf trick? To answer brewing questions etc: I am drinking some loose leaf tea that my girlfriend brought back from England for me. It is English Breakfast, or earl Grey, or Ceylon, or green. Otherwise in bag tea I have been drinking Chai, or Indian spice. (Harney and Sons brand) I like black or spicy tea, not crazy about green, to me it tastes like mud!
I brew my tea in boiling water in a china tea pot. I let it brew/steep for 2-3 min. then strain into a china cup through a silver tea strainer. I drink it with milk, and Stevia. Is there something I should change? I have come to believe it is not the caffine that is causing the headahes but the tannic acid. I thought I'd try some red African tea, I have some So. African friends that told me about it, she can't drink reg. tea for the same reason.