favorite morning mixtures

I don't really have a distinctive morning tea. Usually, when I'm at work, I start going on my green tea of the day. I usually pick something that is good for multiple infusions, as it is a bit of a hassle to change out the tea leaves while at work.

I've been known to have herbal tea in the morning, too, based on how I'm feeling.

On another note, I - too - have given up drinking cow's milk. I've been drinking soy milk for a while since I can get it to cheap, but I prefer almond milk. I also bought rice milk for the first time the other day so I could try it out (it is a bit cheaper than almond milk).

What sort of teas have you found that mix well with the n> I used to be one wake up at the very latest possible, shower quick and

Maxwell snipped-for-privacy@gmail.com wrote in news:8803aa34-10fe-4ea9-aca0- snipped-for-privacy@l32g2000hse.googlegroups.com:

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An Assam would be good, esp. with the vanilla flavored lighteners (e.g. Irish or Scottish breakfast blends). Sometimes I have that, very strong. If you don't care about organic so much and have access to an Indian grocery, Taj Mahal is an inexpensive brand that gets the job done. :) Or perhaps maté for the caffeine (does it have theanine or other beneficent things as well?), but it doesn't appeal to me.

Most mornings, though, start with black puer, also brewed very strong.

Ozzy

Let's get these eternal myths sorted:

1. Maté does NOT have more caffeine than tea.

1. ONLY true Camellia tea has theanine

Nigel at Teacraft

Or perhaps maté for the caffeine (does it have theanine or

I drink Silk vanilla soy milk, because its available everywhere near my apartment, and I can drink it by the glass without tea, something I can't do with regular milk.

that being said, it doesn't compare to regular milk mixed into tea. It is not bad at all, it's quite good, just not the same as milk and tea. no non dairy will ever compare to the time I spent in Ireland where every morning there was pot after pot of strong black tea and milk from the animals outside.

I have been drinking a few cup of maté each morning with a bit of sugar and vanilla soymilk, though I'm not sure the vanilla adds anything to the mix, I'm sure plain would work fine. If you pour the mixture into a clear glass and leave it sit for an hour or 2 you will find an interesting color.

I sometimes drink the ceylon in the morning, however it is going stale and is getting a little bitter and is requiring more and more additives. I usually leave my green and white for at night as I go to bed earlier than normal now due to class scheduling.

If anyone else has info on non dairy additives and the best mixture, I would love to hear them

for me, just a big cup of lapsang souchong, neat. No better way to start my day ;)

PG Tips + milk + sugar

Yunnan gold (if i have more minutes)

or anything- black/oolong/green -if i got even more time

as opposed to 'fake' Camellia? I'm not poking fun, I want to understand what you mean by that comment. I was under the impression that 'tea' was all Camellia, as opposed to tisanes, which obviously are not.

In an ideal world where we are all rational and accurate TEA is indeed as defined by ISO Standard 6078:1982 - "derived solely and exclusively . . from the leaves, buds and tender stems of varieties of the species Camellia sinensis". However a moment spent inspecting your supermarket shelves will demonstrate the universally common usage of the word in application to herbal mixes; even the TeaFAQ site has a page titled "Tisanes (Herbal Teas)". And the increasing use of "Red Tea" for rooibos is I believe deliberately misleading, done to trade on Camellia tea's percieved health benefits. A few years ago I reported Marks and Spencer to the UK Trading Standards Office for selling a chamomile tisane in a pack with the word TEA about 1" high and the word chamomile about 1/4" high

- such misuse of the word tea is misleading - and teh product was pulled. Nevertheless, until the world universally understands that tea is only Camellia tea, I often take the precaution of calling it "Camellia tea" when confusion needs to be avoided.

Nigel at Teacraft

Yes, I too have always balked at the use of 'tea' on what are actually tisanes. In North America, the various administrations tasked with consumer standards are surprisingly lax regarding this issue. With many products, in fact. I am quite surprised that in the States, merchants are allowed to sell cassia bark under the name 'cinnamon' and it is perfectly legal. So it is no surprise to me that they allow a random assortment of leaves to be called 'tea.' caveat emptor.

For Ceylon going stale, I'd suggest either drinking it up quickly, or throwing it away. A third possibility would be seeing if it loses its staleness as iced tea, either alone or with lemon or spices. Toci

At least tisanes have a name that can be used. I'd like to also have a name for tea mixtures, like Earl Grey and Jasmine Tea, that are mainly but not all tea. Toci

I always refer to them as "blends" or "flavoured tea" which is, at least, somewhat accurate.

snip snip snip

OP

Can't be at all sure, but perhaps, just for the fun of it, before chucking the Ceylon, try roasting it in a toaster oven (Lew's method); or even in a frying pan under/over a low low heat, mixing it up often to make sure it doesn't burn. Worth a try. Might bring some life back into it. You can always toss it at any time. Michael

Then, "manure tea" should more accurately be called "manure tisane"?

Alan

Nigel wrote:

When we get bulk teas going bad, we make tea smoked duck with them. It's good!

--scott