Tuesday TeaDay 4/6/10 Shuweeeet?

[artmom]

Ended up just having a Harney & Sons tea bag of English Breakfast with toast and butter. Good but not exceptional.

[Mrs. Chip]

In my cuppa this morning, my first crack at brewing that 'delish new yet to be unveiled' AliShan from Adagio. Yummmmmmmmmy!
Folks, you are gonna like this one.

Looking forward to sharing TEA via phone later today.

Only occasionally does a mint tisane get sweetener, honey, which helps to preserve it. My preference is to eat sweets, not drink them.

Hope everyone has a TEArrific TeaDay and to coin a phrase ...
Bottoms Up!

[teashionista]

I never sweeten. In fact, I have a weird aversion to sweet liquids (which is even weirder given my major sweet tooth).

Drinking everyday roasted Alishan from Essence/Nada out of my new Jing De Zhen pot

[Geekgirl]

I sweeten iced tea sometimes, with honey. (I get raw local honey from a guy up the road. There are still little pockets of "farmland" here in town.) I also occasionally put honey in jasmine tea, or in mint or other herbal infusions.

[LauraW]

I sweeten on rare occasions, with certain specific teas (this one cardamom-ginger black which was awful on its own, but adding honey made it one of my favorites - go figure!), and always with honey. Also:

I make an exception if I'm sick and need some honey for my throat, or I've oversteeped a black to bitterness but want to try to 'save' it.

I'll sweeten with honey if something's bothering my throat, but I'm more likely at that point to make hot honey-lemon water than to actually make tea.

Darjeeling this morning, getting ready to go back for round 3 with lunch.

[Chip]

I guess the only tea I will ever sweeten is iced teas, and then only lightly. I will use honey and this also acts as a preservative, not a lot, just a touch, especially if I am making a big batch and want it to hold up.

I even add a touch to iced Japanese greens when making a lot, it is amazing how this preserves the color and taste. I use so little that you can't really taste it.

I once added honey to hot tea and could not drink it ...

Began the TD with mystery Korean tea ... getting low on even these sencha substitutes ... could get desperate around here soon. SweeTea shared some tea, while Ceylon who somehow managed to run away, returned home last night and visited the TeaTable this morning.

[brlarson]

I never sweeten or lighten my tea. However, when my kid brother was still a kid he used to sugar his tea until he had a saturated solution and he then added five more spoons -- he also used to put sugar on his Frosted Flakes cereal.

My wife just bought a jar of local, raw honey. We're hoping it will ease our allergy symptoms this spring, but I have no plans to put it in tea.

I had Zencha's Ultimate Sencha with breakfast as a tasty start to the day.

[geeber1]

Okay, I'll admit it - I do sweeten on occasion. I use Sun Crystals, which is a combo of Stevia and sugar.

Nilgiri Blue in my cup right now, sans sweetener.

[Skippyandjif]

I'm guilty of sweetening sometimes, usually with Sun Crystals (or Splenda if that's not available)... It depends on my mood, though; sometimes I want something sweet and sometimes I don't.

Jasmine-oolong-green tea right now, to be followed with a rose-hip tisane later.

[Chatsworth]

Only chai, in fact that's the only one I use milk with, too.

[verus]

NEVER!

Not even in coffee, I like that bitter black stuff too. Sweetening the beverage means diluting the taste.

Drinking a mysterious no-name Oolong now.

[entropyembrace]

I only rarely sweeten...and only in a few specific cases...

When I make iced tea I sometimes sweeten it with a small ammount of honey...

And when I´m sick I will drink 2nd flush Darjeeling with lemon and honey to soothe my throat...

And I have a strange taste for black Yunnan tea with chocolate flavoured milk...which has added sugar.

Today I´m drinking Taiwan Wuyi from Floating Leaves Tea

[geeber1]

Entro, the Yunnan/chocolate milk combo sounds interesting! I might have to try it sometime.

[verus]

On the subject of sweet: I bought a small quantity of Amacha hydrangea tea from a shop here, pretty expensive: € 4 for 20 grams.

Ugh. Sickeningly sweet. The taste was like a cup of average black tea with 30 lumps of sugar.

[Chip]

On the subject of sweet: I bought a small quantity of Amacha hydrangea tea from a shop here, pretty expensive: € 4 for 20 grams.

Ugh. Sickeningly sweet. The taste was like a cup of average black tea with 30 lumps of sugar.

Gamro from Hankook is Korean Hydrangea leaves. Only 1-2 leaves per 6-10 ounces water. My first reaction was, whoa, sweet. But it is also refreshing and a nice diversion in the evening.

I would imagine if you used too much, it would be sickeningly sweet.