NEW TeaDay Thursday 4/12/12 TeaTakes?

[Chip]

Welcome to the NEW TeaDay.

How do you take your tea?

What, if anything, do you add to your cup? You will have multiple options, but please share these with us in your post.

I am looking forward to sharing this TeaDay with everyone! See you around the forum.

[Chip]

You can always share what is in your cup here with us! Photos are always welcome.

And you can also share what is in your cup under specific forums of TeaChat!

Black tea http://www.teachat.com/viewtopic.php?f=1&t=14389

Oolong http://www.teachat.com/viewtopic.php?f=3&t=11862

Green http://www.teachat.com/viewtopic.php?f=6&t=14327

White/Yellow http://www.teachat.com/viewtopic.php?f=5&t=15673

Pu-erh http://www.teachat.com/viewtopic.php?f=20&t=7045

Other Tea-Type forums of TeaChat do not have a what are you drinking topic ...

[AdamMY]

I said Nothing I am a purist... but from time to time I have been known to add tea into my cups.

[debunix]

Routinely, nothing added to my C. sinensis brewings. Occasionally, some osmanthus flowers or a bit of ginger have been known to sneak their way in.

But when I'm deliberately brewing something herbal, ginger, dried flowers, herbs, spices may all find their way into the pot, in quite a variety of mixtures.

Today was a plain tea day, with Tie Guan Yin and some 2011 White Bud Sheng.

[iannon]

Pure tea for me!

[Chip]

It may surprise many that I add various honeys to tea virtually every day ... however ... I only do this with the SLT AKA Remains of the Day at night. I will usually have 2-3 pots of teas leftover for this purpose.

I hot brew it with boiling water, put just a touch of honey in a small pitcher, and then into the fridge after pouring for nice, light, refreshing cold tea the next day.

I discovered honey acted as a natural preservative years ago, especially for sencha which tends to oxidize even in the fridge, turning yucky brownish. The honey maintains the color and flavor.

This gave birth to my interest in honey, though I am not as passionate about it like tea, I am a fan nevertheless. I currently have around 10 different types of honey.

[Lerxst2112]

I chose sugar and nothing because I drink two different styles of tea.
If I'm at work, I have a bagged tea (not enough time to brew gongfu), and therefore put in a little bit of sugar. Any other time, I'm usually brewing, so my tea is "straight up". Nothing in the cup except air at the moment, but am looking forward to probably either shu pu-erh or green tea tonight. Am crossing fingers that my order of the 2012 first flush green comes in today!

[JBaymore]

Nothing bu tea about 99.9999999999999% of the time. If I am sick with something like a sore throat...... I add some honey and lemon.

best,

...................john

[galatea_chained]

I selected "other" because what I add (if anything) really depends on the tea. Some teas get milk, some teas get spices, most teas get nothing at all.

[Mrs. Chip]

Nothing bu tea about 99.9999999999999% of the time. If I am sick with something like a sore throat...... I add some honey and lemon.

best,

...................john

+1, the only thing I enjoy sweet, are desserts!!!

Altho' of course I do like Chip's iced SLT, great early AM beverage before our daily TeaSession.

Enjoy your TeaDay everyone!

Been absent for months, work is crazy, altho' I do get to sit with Chip in the eves while he is on TC! So, in actuality, I am on TC daily.

[teaisme]

usually I drink plain,
but once a week or so I make some kind of hearty 16-20 oz concoction

1/2 is local whole milk,then add butter, salt, lots of coriander and select spices, raw honey, tons of chrysanthemum or chamomile, and some lemongrass
other half is a tea brewed really strong, lapsang has been a favourite for this, or a dark roasty oolong like a wuyi or darker roast dong ding. I really should try some older loose leaf puerh like this.

pretty sustaining stuff, with one of these in hand I can get trough the whole day with no other food.

Some milan dancong today at work

[Leo_Blue]

First time back on TC in over a year. I feel such shame. I just had a day at school where my teacher heard of my love of artisan teas and demanded I bring some to try. So I dug around my tea shelves looking for something that wasn't stale. I managed to find a Rou Gui that brewed up decent and a Bai Hao Oolong that was still very much drinkable. We had a great time the last day of class drinking those teas and I suddenly realized how badly my tea hobby has been neglected.
Anywho... I normally don't take anything in my tea when I'm making for myself. Though I do on occasion make a rice milk chai for my brother when he visits and my wife is always asking for tea smoothies (ice, tea, coconut milk, and agave nectar). I'm also not opposed to drinking a "normal" cup of tea when eating out with my family. In that case I always have to add a little honey to liven up the brew.
Nothing in my cup today as I have little to brew and have a 50 hour work week to keep me busy, but next week I'm going to start cleaning off my shelves of old tea and drinking what I can before I do a massive clean up to prepare for this year's harvest.
Sorry for the really long post. I haven't had any TC in over a year so that's my excuse.

[Mrs. Chip]

Glad you have returned to the forum.

I actually have not posted in quite a while, altho' I am on nightly with your friendly moderator. I am looking forward to seeing you around the forum.

[Leo_Blue]

Thank you for the welcoming reply. I look forward to learning about tea and sharing my experiences once again. And back to the discussion at hand, do people really put sheep fat in their tea? Like outside of whatever country that originated in.

[Mrs. Chip]

And back to the discussion at hand, do people really put sheep fat in their tea? Like outside of whatever country that originated in.

Must be ... this topic was suggested by someone a few years ago. This member is no longer active on the forum, however perhaps they may have used this with their tea!