I use a level demitasse spoon. I'd guess that's about 1/3 tsp. I should also mention that I generally brew these teas quite strong; 3g/6oz water for 3 min (Darj) or 4 min (Yunnan). I've been doing it this way for 20+ years, and at least to my palate, it does seems to accentuate the muscatel notes in a Darjeeling, and the spice/maple notes in a good Yunnan.bsteele wrote:How much is a wee bit? Aside from spiced teas or sweet tea... I've never tried my blacks with sugar. I suppose I should try it at least once... hmmmmNOESIS wrote:When I do drink black tea, it is usually a Darjeeling or Yunnan Gold. I add just a wee bit of raw sugar to these teas. Doesn't really sweeten them, but rather accentuates their inherent goodness.
Sometimes I break out the 'ol gaiwan when brewing a Yunnan Gold, and do it gong fu style. I don't add sugar if I go this route.
But regarding the topic at hand, I NEVER add milk to tea....even breakfast blends (which I rarely drink anymore).