I make Chai from scratch decently often. I use whole spices, give them a couple cracks with a pestle and add them to a pot of boiling water along with loose leaf black tea. I then let it continue to boil, or just cut the heat for a couple minutes, then add milk. I then bring it back to a boil, and wait for it to try to boil over. When it tries to boil over, you beat back the foam and take it off heat for a little. If you do that over and over, eventually, it won’t foam up anymore because those proteins have denatured. That’s when the tea gets that nice and silky texture. I’ll also throw some honey in there.

I always make a big pot and have plenty of leftovers for cold chai.

I don’t really measure anything, even though I should. I also change up ingredients. At a minimum, I always have green cardamom, ginger, and tea, but sometimes I also use black cardamom, cinnamon, cloves, aniseed, nutmeg, black pepper, or vanilla.

Ive been mostly doing western style with an infuser basket and a temperature controlled kettle, but I also have a gaiwan for when I feel like sitting down and doing a gongfu session.

Spring/summer Im mostly drinking chinese greens (longjing and biluochun) and high mountain oolongs (alishan, baozhong, dong ding). Fall/wintee I might still have those occasionally but Ill do more wuyi and dancong oolongs (shuixian, duckshit), and the occasional ripe puer

1. Heat water to 70 degrees using electric kettle.
2. Put loose leaf green tea in a strainer thingy. Leave room for it to expand 4 times as big
3. Swoosh some of the 70 degree water around a glass kettle to heat it up, pour it out.
4. Put strainer with tea in glass kettle.
5. Pour water over tea.
6. Let sit for a few minutes.
7. Drink.
8. Reuse the same leafs throughout the day using same steps.

I usually use unflavored green tea with decent quality. Very different from tea bags.

With bags like a savage usually, no sugar or milk. I’d up my tea game but I’m usually more of a coffee drinker.

As a British person, I want to go mad with the downvotes here.

Toss a big mug of water in the microwave with like 3 teabags in it. Nuke it for like 2 minutes 30 seconds. Then I add some French vanilla creamer in it and a ice cube to cool it down. Yum yum . If I really need some caffeine I add like 5 tea bags and make sure I squeeze them after microwaving.

Usually I drink Yorkshire Gold with sugar and a little evaporated milk.

Electric kettle for water, tea bags for the tea.

I typically drink just tea but I also drink iced tea.

I have a really nice Bodum glass kettle that I use every day. I usually drink it with a bit of honey. For chai, black tea, and other dessert-y teas, I like to add a bit of milk (powdered or almond).

I really like disposable, compostable tea bags. They’re made of the same stuff as coffee filters. But tbh I use pre bagged most days because I’m lazy.

On special occasions we bring out the Yixing

Depends on tea…

I start with boiling water because I don’t have a fancy kettle.

Tea bags? Leave in for a while, sometimes indefinitely, sometimes til the string annoys me. Black unflavored?With a little half and half. Sometimes brown sugar, tannin content depending. Black flavored (like Earl grey)? Plain. Green? A little honey. Most others? Plain

Loose? Timing depends on tea type, and can change based on specific tea and quality. Usually: Black/flavored green/lower quality teas? 3 minutes first brew, 5 till indefinite minutes second brew. Green? 1 minute first brew, 2 minutes second brew, 5 minutes third brew. Oolong/puer? 5 second rinse, toss the rinse, 20 second first brew. Or, without rinse, 30 second first brew. 1 minute second brew, 2 minute third brew, etc.

A lot of loose leaf depends on tea to water ratio too, these work for me. Quality and size of leaf effects how quickly the flavor can get into the water. Sometimes I’ll just stand over the brewing tea and sniff the whole time to determine best brew time. I might be a little crazy about it though.

Cold brew over night, unsweetened

Electric kettle + tea berry and a one minute timer. Leave the bag in for extra goodness.

Electric kettle and french press.

1. Add sweetener and vanilla extract to mug.
2. Fill and start kettle.
3. Add loose leaf Earl Grey and lavender to french press.
4. Pour boiling water into french press.
5. Steep for 3 minutes.
6. Press and pour the tea into the mug.
7. Add a splash of oat milk.
8. Stir and enjoy.

It’s called a London Fog and it’s delicious.

Three ways, depending on circumstances and need.

First is the fast cup. Nuke a cup with tea bags in for 2 and a half minutes, fuck around while walking when it beeps, mix it up. Drink. It gets the job done fine overall, but you lose spme of the delicate flavors from any tea.

Second is the almost as fast, but better. Nuke the water for three minutes, add preferred tea, wait four minutes and enjoy.

Third is more traditional and gives the best tea. Since I don’t have a kettle that will keep hot water ready, I bring the water to a boil in a pot. Loose tea only, no bags, in a steeper in the cup. Pour water over tea, wait four minutes, begin fixing.

I’m a sweet and milky guy. Two sugars, splash of milk for an 8 ounce mug. It’s almost always earl grey, though I will do chai. That being said, every now and then I have breakfast tea (English or Irish) with one sugar and lemon.

Iced tea I do southern style. Big pitcher, super strong, lots of sugar. Sometimes lemon, but usually not.

Hot water, rip off the paper label, leave in and forget