What do you use to sweeten hot tea ?
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Originally Posted By: bdcardinal
Nothing, drink it straight as it is.
+1.
When down south at a barbecue I will take a spot of sweet tea, but even then it's just too much sugar.
With coffee, I add a bit of light cream, and it adds a bit of sweetness, but I do not add sugar.
Nothing, drink it straight as it is.
+1.
When down south at a barbecue I will take a spot of sweet tea, but even then it's just too much sugar.
With coffee, I add a bit of light cream, and it adds a bit of sweetness, but I do not add sugar.
If I use anything it is RAW sugar. ed
Originally Posted By: Shannow
have tried to explain that to workmates, you chick milk in straight after the water and get an insipid looking grey "stuff" that looks nothing like tea.
Keep fighting the good fight brother!
Chemically, the molecules that give tea its colour are more soluble in water than those that give its flavour. Hence you want the temperature as hot as possible and a good long brewing time (but not too long that you start solubilising bitter chemicals too much, like theobromine and caffeine). Many people think their tea is done because it looks done. Not yet.... patience......
Adding milk during brewing reduces the temperature of the liquor, so slowing or truncating the brewing process. In olden days milk was put into the cup first in order to protect the delicate china from thermal shock. However in this case the tea was already brewed in a pot, using the correct method.
Besides, I thought you Americans preferred to brew your tea in bulk in the Boston harbour?
have tried to explain that to workmates, you chick milk in straight after the water and get an insipid looking grey "stuff" that looks nothing like tea.
Keep fighting the good fight brother!
Chemically, the molecules that give tea its colour are more soluble in water than those that give its flavour. Hence you want the temperature as hot as possible and a good long brewing time (but not too long that you start solubilising bitter chemicals too much, like theobromine and caffeine). Many people think their tea is done because it looks done. Not yet.... patience......
Adding milk during brewing reduces the temperature of the liquor, so slowing or truncating the brewing process. In olden days milk was put into the cup first in order to protect the delicate china from thermal shock. However in this case the tea was already brewed in a pot, using the correct method.
Besides, I thought you Americans preferred to brew your tea in bulk in the Boston harbour?
Originally Posted By: Shannow
With my Alcatraz Rule 21 mug, I need to pre-heat the mug with scalding water before making tea in it.
Another oft-overlooked step. If you have a heavy mug it absorbs a lot of heat from the water, hence lowering the temperature. I always preheat the teapot and try to find time to preheat a mug, even if just filled with hot water from the tap/faucet first.
With my Alcatraz Rule 21 mug, I need to pre-heat the mug with scalding water before making tea in it.
Another oft-overlooked step. If you have a heavy mug it absorbs a lot of heat from the water, hence lowering the temperature. I always preheat the teapot and try to find time to preheat a mug, even if just filled with hot water from the tap/faucet first.
Originally Posted By: bdcardinal
Nothing, drink it straight as it is.
Yup.
Nothing, drink it straight as it is.
Yup.
Originally Posted By: CT8
Raw sugar is white sugar with a molasses coating.
Raw sugar is a hipster doofus conspiracy.
Raw sugar is white sugar with a molasses coating.
Raw sugar is a hipster doofus conspiracy.
Raw agave syrup is a fine sweetener for tea if you need it...
I drink it anyway it suits, mostly black and no sweetener, if there is sugar I use that, if there is milk still good to drink, in it goes. At home we have no sugar and use honey.
If you can go long enough without sweeteners, you will find that you can actually taste more of the tea/coffee. Even ice tea tastes better, crisper without sugar. I drink coffee black , sometimes a bit of cream at night in my decaf but no sugar. Try getting used to if for a month and you won't go back to dumping in sweeteners.
Originally Posted By: spasm3
If you can go long enough without sweeteners, you will find that you can actually taste more of the tea/coffee. Even ice tea tastes better, crisper without sugar. I drink coffee black , sometimes a bit of cream at night in my decaf but no sugar. Try getting used to if for a month and you won't go back to dumping in sweeteners.
I found this to be true in my case as well. I have been off most all forms of sugar and all forms of grains since Oct 2014 to help manage joint and muscle pain. Now my sense of taste is much enhanced plus other good side effects like no more IBS after dealing with it for 40 years.
If you can go long enough without sweeteners, you will find that you can actually taste more of the tea/coffee. Even ice tea tastes better, crisper without sugar. I drink coffee black , sometimes a bit of cream at night in my decaf but no sugar. Try getting used to if for a month and you won't go back to dumping in sweeteners.
I found this to be true in my case as well. I have been off most all forms of sugar and all forms of grains since Oct 2014 to help manage joint and muscle pain. Now my sense of taste is much enhanced plus other good side effects like no more IBS after dealing with it for 40 years.
Originally Posted By: Merkava_4
When you say "chemicals," you're talking about something like Splenda, correct ?
Yeh or stevia, equal,etc
When you say "chemicals," you're talking about something like Splenda, correct ?
Yeh or stevia, equal,etc
Everything in the world is "chemicals".
I remember "Sucarel" in it's elongate, teardrop shaped bottle. I had an aunt who was a FANTASTIC cook and a thoughtful "jack nutritionist". Being anti-sugar, she embraced the original, truly foul tasting sugar replacement product.
'Twas funny as she was totally in the "anti new-fangled product" camp.
I remember "Sucarel" in it's elongate, teardrop shaped bottle. I had an aunt who was a FANTASTIC cook and a thoughtful "jack nutritionist". Being anti-sugar, she embraced the original, truly foul tasting sugar replacement product.
'Twas funny as she was totally in the "anti new-fangled product" camp.
Light or Regular Agave nectar from Aldi's for $3.99. I think that's the price. Nobody quote me on it. If I'm off I can paypal you the difference.
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