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Coffee: Like I take my men: strong, black, and hot. (OK, OK, I know, old joke. Strong, hot, no milk, no sugar.) Tea: strong, hot, no milk, no sugar.
I also rarely, if ever, drink mass-market versions of either; essentially only if I’m forced to. I get my coffees and teas directly from estates and sometimes individual farms when I can wrangle it.
Tea: depending on the type of tea. Some really good teas I can drink without sugar, but the stuff from the supermarket? Yeah, add 1 or 2 lumps of sugar for me, please. And some brands of teas I just completely skip (No thank you to Aldi thee, Jumbo huismerk thee, LaPlace thee and Lipton thee)
Coffee: I prefer cappuccino. I need some milk or milk-substitute in my coffee, otherwise it’s too bitter.
There’s a little trick you can do that will improve even crud like Tetley’s or Red Rose or their ilk into something approaching drinkability.
Wash the tea.
Put in the bag (the real crud’s ALWAYS in a bag!). Pour scalding hot water on top. Swish it around a few seconds. Throw it (the liquor) away. Then brew as normal. It won’t be great tea by any means, but it will be drinkable, if only just.
Only badass and above is acceptable :)
What? Even for green, yellow, and white tea?
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
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.
