Black Tea -impartiality Required.

[RobAtSGH]

I realize I'm possibly about to kick off a holy war, but I really do want to test the opinions of this crew.

I do not understand the zealotry that insists that all black teas must be drunk unadulterated.

Now, understand that I rarely if ever add sweetener or other condiments to my green, white, China black, and oolong teas. I take my Tie Guan Yin, Hojicha, gunpowder green, Fujian, Keemun, etc. teas as they come out of the pot. The exception being that I will always sweeten iced green tea with orange-blossom honey.

However, I rarely drink Indian black teas without some sort of additive. When I mention this to other hard-core tea drinkers, it generally garners looks of disbelief and disdain. And, I just don't get it.

Now, I may occasionally drink a very delicate Darjeeling with no alteration. I can appreciate wanting to detect the nuances that a pricey leaf has to offer without the effects of sugar, lemon, or milk. However, for everyday drinking, I like a small touch of sugar or honey in my 2nd-flush Darjeelings, and milk or lemon and/or sweetener in hearty Assams. My take is that, for the most part, Indian black teas are processed with the addition of milk and/or sweetener in mind. They are dramatically more tannic than Chinese red/black teas, and I personally can't appreciate many of their finer qualities without toning that aspect down at least slightly.

Think - when was the last time you were offered tea by anyone actually from India, and weren't offered milk to go with?

So, is the "no milk, no sugar, no anything" attitude when it comes to black tea just an affectation? Is it the tyranny of a class of drinker that wants to prove his/her "expertise?" Or is it the more proper way, to which one must mature?

[shah8]

Cheap Indian blacks are made with milk and sugar in mind, especially sugar.

But really, it's a terrible idea to put milk in expensive darjs, or even assams. Socially put, it's a signal that the only reason you're buying and drinking the tea is out of a desire to signal wealth, and not to appreciate the finery that people took some pains to create. Of course, the markers for what's cheap and what's expensive varies according to the drinker, but if you're adding milk, know that you will be lowering other aspects of the drinking experience, and take care not to over-buy your needs. Expensive darjeelings and assams can run up past $70/100g for what is subtle or otherwise marginal improvements--why spend that much if you're going to destroy that subtlety? Also, learn about the different ways that you can get Indian teas, first flush, second flush, darj greens and oolongs, all bud Assams, they all have differing levels of bitterness and astringency. It might be that there is an Indian tea out there that you love without milk/sugar.

And if you're talking about daily drinkers...geez, but there are no conflicts of opinions. Very few people would want to drink low grade Indian tea without supplements. Just like very few people would want to drink 1yo Dayi 7542 without ageing, and just like how all Chinese/Taiwanese teas are measured among standards of low bitterness/astringency. Cheap stuff goes into bubble tea and other very casual drinking situations, *modified*.

Do you get where I'm going here?

[Jacob Robertson]

I always try a tea straight first, but after that, it's fair game to whatever sick and cruel molestations I see fit to subject it to.

[jwhite]

I can only speak for myself, but to my thinking different teas and their processing have evolved with respect to the tea cultures in which the leaf is used. The English have been drinking tea regularly for many hundreds of years and in India for hundreds more, although much of the tea in India was cultivated as a response to western demand and influence. The point being were hardly talking about noobs without a long established and respected tea culture. You're right in that many of these teas evolved with a culture that employed High temp steeping and the addition of milk and later sugar as it also became more common. IMHO to discount these practices with the teas that have been developed over centuries with that use in mind is a little silly and a mark of general ignorance with regard to Tea's history.

As far as personal practice goes it depends on the tea most common Indian Black I prefer with bit of sugar and very occasionally milk, other less astringent and more aromatic I prefer without. However having said all that, more important than history, culture, or approved practice, is personal enjoyment and satisfaction. Drink what you like, how you like and leave the rest to their own devices.

[mdevine]

I, like most people I imagine, most often drink tea alone in my own house. While I prefer green tea and Darjeeling unadulterated, I like most black teas, including Assam, with milk and sugar. This is certainly no kind of social signal about wealth, unless I am deluding myself in some way. Like in most aspects of life, enjoy it whatever way makes you happiest. Maybe it comes with getting older, but other's perception of how I like to do things matters little any more. I like to think I've become more tolerant as well.

Mike

[shah8]

In general, the classic example of people deluding themselves were nouveau riche Japanese cutting expensive wine with Sprite. Not really because they liked the combination so much but they didn't have the taste for wines quite yet.

However, that does not mean that people don't love to mix wine (or beer) with Sprite (or 7up) because they like the taste!

There are relatively expensive black teas that still are excellent with milk/sugar. A number of assams, a few darjs (for British tastes), chinese blacks like Sichuan gongfu, the list could go on.

This is not the issue. I ignored the accusations of snobbery by people I don't know, and used the initial post for explaining *why*. I mean, if I was there, and I saw you putting a tablespoon of condensed milk in a cup of top Sungma darjeeling, I'd be gasping behind my fingers, or poker face as that might be, as well. Just like a denizen of Hong Kong would look at a Mainlander, who has neon green three-day shoes on, and a Cartier watch on, and assume he's an uncivilized clown. There would be no granting of individual tastes here, because it would be obvious the watch is meant to signal something, and the crudeness of that whole approach will say something. Just like hanging a Thomas Kinkaide painting. Or showing up at an interview with dreads (using lengtheners) and dying it all purple.

These are signals. If you actually *liked* your tea. Or if you *liked* Hong Kongers. Or if you *liked* art. Or if you really *want* that job. Then you operate with that *like* in mind. People who like wine with Sprite buy cheap wine for that blend, and specifically the kind that really excites their buds. People who like tea custom their tea to their tastes. They buy the appropriate tea, and serve it that amplify the tea's best traits or otherwise, the desired effects--like lower stomach irritation.

That's the core of drink what your like, like what you drink. It's easy enough to tell when you're not drinking what you like, and altering it to something that you can tolerate. People have a sense of aesthetic proportion, and intuition. That shouldn't be confused with snobbery, which is about looking down on you because you like Starbucks coffee, dammit! Or Folger's crystals. Or whathaveyou. I don't have much sympathy for people working out a inferiority complex, and I'm even less inclined to engage in a flame war over something so obvious as tea preparation.

[RobAtSGH]

There are relatively expensive black teas that still are excellent with milk/sugar. A number of assams, a few darjs (for British tastes), chinese blacks like Sichuan gongfu, the list could go on.

<snip>

I mean, if I was there, and I saw you putting a tablespoon of condensed milk in a cup of top Sungma darjeeling, I'd be gasping behind my fingers, or poker face as that might be, as well.

This is exactly what I think I'm getting at.

I appreciate your example, and there are many fine black teas I'd never consider drinking any way other than plain. I appreciate good tea, brewed properly, and if it's an estate 1st-flush Darjeeling, there's no way I'm squeezing a lemon into it. What I'm on about is the reaction of certain people who consider anyone who would put sugar in tea a Phillistine, even if said tea is $5 a tin bulk Assam. It's as if because one would never make Sangria with Chateau Petrus, that it became a sin to toss some chopped fruit and triple-sec into a plonk Rioja.

So, essentially, we have the equivalent of silly know-it-alls drinking from a chipped dollar-store mug with their pinkies out.

[Kevan]

So, is the "no milk, no sugar, no anything" attitude when it comes to black tea just an affectation? Is it the tyranny of a class of drinker that wants to prove his/her "expertise?" Or is it the more proper way, to which one must mature?

YMMV applies to everything on B&B, it seems, with the exception of tea. The "no additives to black tea, blasphemer!" attitude borders on pretentiousness, IMO.

I can appreciate Darjeeling without milk, but Assam is better with it. And I also put a spoon of sugar in Genmaicha. I like jasmine green tea straight.

[eastomjac]

I always try a tea straight first, but after that, it's fair game to whatever sick and cruel molestations I see fit to subject it to.

+1.

[shah8]

If that is honestly, what's going on...milk and sugar into tea that's, by and large, supposed to have additives (i.e, the people who drink it straight are the wierdos), then yes, that's a snob thing, and they don't know whack. I never buy CTC Assams, because I don't typically have milk on hand, and I would prefer it with milk. I drink full-leaf assams with full acceptance of its astringency, and would never suggest people have to not use additives. Same with cheaper darjs.


In addition, I should have said this before...virtually all nice black tea, indian or chinese, will have specific notation placed in the description by a good tea seller, that it takes milk well. It's very easy to find good tea that stands up to milk, even if it's not traditionally drunk with milk--tea merchants want to sell that tea! Sugar/honey is always a matter of your sweet-tooth.

[gearchow]

I have put a small bit of sugar in black tea and thought it was just fine. However, it's my policy to add milk with sugar to coffee or tea in order to hide badness. Like coffee from a gas station. Then I can pretend it's not coffee or tea, but some beverage.

-jim

[RobAtSGH]

I have put a small bit of sugar in black tea and thought it was just fine. However, it's my policy to add milk with sugar to coffee or tea in order to hide badness. Like coffee from a gas station. Then I can pretend it's not coffee or tea, but some beverage.

[Doc4]

Personal preference only, I never put 'stuff' in my tea or coffee.* If someone else wants to, go for it, fill your boots, have a blast. (General +1 to what shah8 said.)

I've actually come across tea drinkers from the English tradition who not only insist on milk in tea, but on putting the milk in the bottom of the cup first and pouring the tea in second ... claiming a difference in taste resulting. Not sayin' they're right or wrong, just pointing out that 'rules' can pop up with the cream & two lumps crowd too.

[gearchow]

I did forget about putting whiskey into coffee. I've done that to perfectly good coffee.

-jim

[Doc4]

I did forget about putting whiskey into ...

... tea.

When I was a lad, my Dad and I were wont to go fishing. Occasionally he'd bring along his friend from work, an amusing and outgoing Yorkshireman, who was wont to bring his flask of tea (which was 1/3 tea, 1/3 milk and 1/3 scotch.) Due to a shortage of tea mugs, I'd usually get my Dad's mug after he was done with it, rinsed overboard. I have fond memories of milky scotch-tea, with an overtone of sea brine.

[gearchow]

now there is a recipe I got to try. - minus the salt water that is.

-jim

[mosomoso]

Going beyond stating the obvious about matters of taste, personal freedom etc, I'd say that milk is fine with teas that will take it. Assam is the most obvious milk-taker, but I'm the owner of quite a lot of first flush Assam given to me by friends who found it undrinkable with their milk and sugar. They'd been buying a certain line on the net and, to their credit, really noticed when the line went from summer flush back around round to first. The vendor should have told them. Nonetheless it's a tender, high-bud affair that's good drunk straight, especially if made at no more than 85C.

There was a cheap autumn Thurbo DJ at Tea Emporium which was a roughie but which a) handled milk and b) smelt like heaven. I gave it as a present to family, who insist on milk. I tried it with milk myself and it was fine. It was also a good keeper, and completely untemperamental. But that's Autumn Darjeeling for you! It can do more, with more consistency, for less money.

[Icebear]

It all depends on your personal preference and so many variables :
Tea quality itself, type of tea, preparation (water temp., water quality, time) etc. There's no golden rule, you pay for it, you drink it how you like it best. Generally of course a very subtle tea is easily over shadowed by any addition of milk or sugar but if you like what's in your cup, go for it.