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1 26th April 23:25
steve johnsenson
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Default Tea_with_Milk_and_Sugar_(or_Honey,_Lemon,_etcete ra_and_so_forth...


Are british style black teas like Earl Grey and English Breakfast the
only teas commonly served with milk and sugar?

Are there any chinese teas that get sweetened, creamed, or lemoned?
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2 26th April 23:25
aloke prasad
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Default Tea with Milk and Sugar (or Honey, Lemon, etcetera and so forth...


Every tea consumed in India is served with milk and sugar (lots of it :-)
It's mostly Assam or Darjeeling black teas.
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Aloke
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3 26th April 23:25
ozzy
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Default Tea with Milk and Sugar (or Honey, Lemon, etcetera and so forth...


Indian chai, with milk, spice and Jaggery sugar -- yes indeed!

Chinese black tea can be served with milk (see
<http://int.kateigaho.com/spr05/tea-chinese-black.html> -- though I imagine
most dairy-eschewing Chinese don't do that -- still, the British
transplanted tea from China to Darjeeling & Assam in the first place, and
maybe they got the serving idea from China too.

The Tibetans drink black brick tea with butter, milk, and salt -- not bad,
actually, no matter how it sounds.

I don't know of any non-black Chinese tea traditionally served that way, but
then "I am only an egg" in the department of traditional Chinese teas.

Ozzy
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4 26th April 23:25
lara burton
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Default Tea with Milk and Sugar (or Honey, Lemon, etcetera and so forth...


Although I don't like sweetened tea, many mint green teas (esp. in North
Africa area, Middle East) are very sweet. I don't know if Chinese teas are
used there, however, in the US I've often seen gunpowder green flavored with
mint.

L
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5 26th April 23:25
kludge
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Default Tea_with_Milk_and_Sugar_(or_Honey,_Lemon,_etcete ra_and_so_forth...


There are plenty of British-style teas that are actually Chinese.
Prince of Wales is secretly a Chinese black tea blend in disguise.
If you're into the whole cream thing, you could do it to a black
Yunnan too. It would have to be a pretty robust tea to stand up
to it, though.
--scott
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"C'est un Nagra. C'est suisse, et tres, tres precis."
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6 26th April 23:25
kludge
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Default Tea with Milk and Sugar (or Honey, Lemon, etcetera and so forth...


It's not just ANY butter, though.

It's YAK butter.

And it's not just any yak butter either.

It's RANCID yak butter.
--scott
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"C'est un Nagra. C'est suisse, et tres, tres precis."
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7 26th April 23:25
james butner
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Default Tea with Milk and Sugar (or Honey, Lemon, etcetera and so forth...


What about the oolongs? Do people ever sweeten them? (or add other stuff)
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8 26th April 23:26
rob
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Default _Tea_with_Milk_and_Sugar_(or_Honey,_Lemon,_etcet era_and_so_forth...


Most British people will add milk to any kind of black tea. They just
cannot imagine drinking tea without it. Historically, most of the tea
that was imported into Britain was Indian tea, like Assam, which is
very strong. Milk mellows it out a bit. It's become a habit with most
Brits (98% of them add milk to their tea), and they will add milk even
when trying a milder type of tea like Darjeeliing.

Most China Black teas do not need milk, IMO, but if you like it, feel
free to do so. For best results, make sure it is really milk - not
half-and-half, not coffee creamer, and not cream. Only "true" milk has
sufficient casein to bind with the tannin in tea. Cream and non-dairy
creamers will completely overwhelm the flavor of the tea.
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9 26th April 23:26
ozzy
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Default Tea with Milk and Sugar (or Honey, Lemon, etcetera and so forth...


I don't know that Yak butter of the authenic degree of rancidity could have
been easily come across in the restaurant where I used to try it. :-)
(Never can tell, though.) Anyway, I used to like it, but not in the
summertime, for obvious reasons.

Ozzy
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10 26th April 23:26
dpm
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Default Tea with Milk and Sugar (or Honey, Lemon, etcetera and so forth...


To my taste I find that a little sugar enhances the flavor of most teas,
much the way salt enhances the flavors of food. I don't add it to really
good green teas, but I might to their second or third infusions if they're
starting to get a bit tannic. But certainly Chinese oolongs and black/reds
seem to be enhanced by a little sugar.

I only add milk to really strong Indian black tea, like Assam or Nilgiri or
blends in which they are the main component.

I never add lemon to any tea, unless it's crappy iced tea (made with Lipton,
say).

Regards,
Dean
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