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Coffee black if I’m making it at home with my fancy stuff. Otherwise I’ll put cream and sugar in it. I usually drink tea without anything in it.
Right in the face
Orally.
With another half-litre chaser.
Masala chai with as much sugar as can be dissolved into the water. 4 spoonfuls for a large teacup, 3 for a normal size teacup.
Sometimes a splash of milk.
Drink both strong and black. No sugar. Tea must be hot, coffee can be iced, but only in summer.
Only badass and above is acceptable :)
I passionately agree with you. All others are an insult to the King
Let me introduce you to puerh. It’s way darker than normal tea, but it won’t taste bitter unless you make it as black as coffee.
Or you can go for Liubao which doesn’t get bitter no matter how strong you make it or how long you boil it. Or there’s Hunan’s Anhua Gold Flower Black Tea that’s like a pu’er with more umami in the aftertaste.
Guess I’m a Northerner then
What? Even for green, yellow, and white tea?
We’re talking real tea not fancy poncy stuff /S
Based on “northerner” I’m assuming this is England, and to the English there is only one type of tea – Black. All others are heresy.
“Oriental Beauty” is an English name for a tea blend for English people. CHECKMATE! :D
Tea: No sugar, no milk, no water, and no tea. Cup optional. (I don’t drink tea)
Coffee: Regular black is fine. Sometimes I’ll order a cappuccino with two sugars, but it’s rare.Yorkshire Gold, two sugars, small splash of evaporated milk.
I’m mostly a tea gal but if I’m doing coffee, it’s typically an oat milk cortado with a touch of brown sugar.
Yorkshire gold? You’re my kind of woman
Tea: small amount of milk, strong AF. Coffee: black, 2 sweetners
Coffee: Typically Nathan Explosion style (blacker than the blackest black, times infinity), sometimes with a nip of whiskey if I’m having it to stay out late.
Tea: either just water and leaves or one milk, no sugar, depending on my mood/the tea
Yerba mate: coarse milling, radioactive green. 75°C water. No sugar; sometimes I add some peppermint, but that’s it.
Coffee, homemade: black, no sugar. Neither too strong nor too weak, at least for local standards.
Coffee, when going out: either cheap coffee with a small drop of milk, or a good espresso or machiato. In uni times I used to drink half-and-half, with cinnamon and brown sugar, but that’s because my former uni’s cafeteria’s coffee was awful.
I barely drink tea proper (Camelia sinensis), but I’m often drinking other teas - hibiscus, ginger, chamomile, peppermint.
I make concoctions. I like ginger tea with either ginger honey crystals or another Chai tea bag, a bit of creamer and sugar. I don’t like coffee, but I was really into dunkachinos which I found out was just coffee and chocolate. So I do espresso and hot chocolate. I also put ginger in that. Fruit teas are sugar only.
Hot coffee, Cafe con leche unsweetened or barely sweet (espresso with lots of milk)
Cold coffee, cold brew on ice with a little milk and pretty sweet
Hot black tea with a little milk, or spiced chai with milk and sugar
Cold black tea just ice or mixed with lemonade
Hot green tea nothing just tea
Cold green tea with nothing but ice
Tea, small amount of milk, needs to be well brewed and strong. Coffee, preferably weak as F with as much milk as possible to overpower the coffee (i’m not a fan) :)
No sugar no sweeteners in either.
Tea prioritsed over coffee.
Working on weaning out caffeine. My current coffee blend is mostly decaf with a few beans thrown in from my last caffeinated batch, ground myself and cold brewed for 13-16 hours, taken just with a splash of half and half cream and no sweetener.
