A tea with a more powerful flavor - General

[QUOTE=GHOST!!!!;51952926]What the shit kinda backwards ass Tea are you making here? Oh wait, American, nevermind.[/QUOTE] Hey, that's not me talking, it's Douglas Adams' recipe. Hasn't failed me yet. The whole "Milk goes in after" thing is social convention, and as we all know, social conventions are often not founded in science, and quite clearly wrong.

I do half powder half water.

Get your self this [URL="https://www.lidl.de/de/lord-nelson-schwarztee-earl-grey-30-utz/p202438"]https://www.lidl.de/de/lord-nelson-schwarztee-earl-grey-30-utz/p202438[/URL] It cheaper then Twining's but almost taste as good. 1 tea bag per cup Add a bit of milk before pouring in the hot water, then let it sit for around 4-5 mins. Get the bags out and add two tea spoons of sugar and you should be set.

[QUOTE=Mythman;51956342]If you want a strong tea with a powerful taste, try Lapsang Souchong Lapsang is my 'thinking' tea, I drink it when I'm writing essays/ get in drunk from a night out[/QUOTE] Ewww liquid sausage :( If you can find this brand over in your area, Clipper is a brand with a good strong "builders" tea bag. [editline]14th March 2017[/editline] [QUOTE=TheNukeNL;51958948]Get your self this [URL="https://www.lidl.de/de/lord-nelson-schwarztee-earl-grey-30-utz/p202438"]https://www.lidl.de/de/lord-nelson-schwarztee-earl-grey-30-utz/p202438[/URL] It cheaper then Twining's but almost taste as good. 1 tea bag per cup Add a bit of milk before pouring in the hot water, then let it sit for around 4-5 mins. Get the bags out and [B]add two tea spoons of sugar [/B]and you should be set.[/QUOTE] GTFO.

... I had an amazing Pu'erh today, a 1999 dry-aged shou from Yunnan. It was surprisingly mellow, and tasted of libraries and forest undergrowth.

I love delicate white teas. To this day Baihao Yinzhen is the best tea I've ever had.

[QUOTE=AutismoPiggo;51953100][B]The milk goes into the water/tea mix, not before. [/B][/QUOTE] you're wrong

Plain earl grey is fucking delicious

Buy loose tea if you want a stronger flavor. All the commercial packets are pretty tame, the right stuff is when it looks like an actual herb mixture. If you're impatient like me and hate making an entire pot. Then you can buy small easy to seal tea bags which you prepare in bulk for later use. :ok: [thumb]https://az616578.vo.msecnd.net/files/responsive/embedded/any/desktop/2016/07/06/636034131493952692-2065987687_loose%20leaf%20tea.jpg[/thumb] [thumb]http://www.rivertea.com/blog/wp-content/uploads/2013/02/Loose-Tea1-e1362562676366.jpg[/thumb]

Whilst loose tea is good for making a stronger flavour, I can't help but feel if you're going to do it that way it's more of a chore than throwing in another teabag and letting it steep longer in less water. It's definetly more therapeutic to have tea loose though, my favourite method is to tear open a few teabags or find some loose tea to place into a seive, bring a pot to the boil then let it steep for 3 or 5 minutes. People may enter the kitchen and wonder if you're cooking anything cool but afterwards you can offer them tea or drink the 3litres of tea you prepared. Don't blame me if you suffer from caffiene overdose.

Problem is I live in a small Polish city atm and I can't find loose tea leaves for the life of me.

You might have to order them online then or grow your own herbs for tea. :C

tbh if your tea isn't loose and you are using artificial sugar just stop, seriously, don't the only way to do it is Loose tea + cane sugar, or honey, or black

[QUOTE=J!NX;51994095] the only way to do it is Loose tea + cane sugar, or honey, or black[/QUOTE] Black as in raw? I've never heard the term black used for tea, only coffee.

Add some butter and weed to the teabag for "flavor."

Make tea and dump a 5 pound bag of sugar into the cup. If you can't taste the sugar then add more. Just keep adding sugar. Infact, get rid of the water and tea bags and just pour sugar into a cup. Drink it all. If you can't then you are weak.

[QUOTE=Mentlegen;51997987]Make tea and dump a 5 pound bag of sugar into the cup. If you can't taste the sugar then add more. Just keep adding sugar. Infact, get rid of the water and tea bags and just pour sugar into a cup. Drink it all. If you can't then you are weak.[/QUOTE] Hey, that's how they make bubble tea, just replace sugar with some chemicals from Guangdong. /s Back on topic: Depending on the occasion, drink green tea for the hot days and black tea for the cold days. Green tea MUST be enjoyed without sugar or milk (I added sugar and lime to green tea once, it has a flavor similar to a rotten orange), Oolong for a heavy taste that allows lots of steeping, crysanthemum for a light taste, regular or jasmine green tea if you want something like water with a bit of spike (here, we serve iced green tea as a free refreshment). Other types of exotic Herbs? Try not to drink it if you want to save your tastebuds. Black tea (or Pink tea in Chinese/VN for some reason) is actually rather versatile. Use it with milk, or sugar+lemon/lime+ice. English Breakfast or Lipton standard is the most versatile, with a thick, raw taste that can be combined with milk or sugar+lemon. Earl Grey (if you can get the good brand) is best used with milk or raw. Other types of tea, I haven't tried yet. And Lipton iced tea is technically not tea, more like tea flavored soda. Bubble tea is advertised as a black tea, but it's actually from a jar of liquid sold from Guangdong or some random place, so steer clear off that. And if you want the heaviest taste, ask the Russians on how to make Chifir. Just do note that in Soviet Russian, tea consumes you.

[QUOTE=J!NX;51994095]tbh if your tea isn't loose and you are using artificial sugar just stop, seriously, don't the only way to do it is Loose tea + cane sugar, or honey, or black[/QUOTE] I never use sugar or milk.