1. Heat water to 70 degrees using electric kettle.
2. Put loose leaf green tea in a strainer thingy. Leave room for it to expand 4 times as big
3. Swoosh some of the 70 degree water around a glass kettle to heat it up, pour it out.
4. Put strainer with tea in glass kettle.
5. Pour water over tea.
6. Let sit for a few minutes.
7. Drink.
8. Reuse the same leafs throughout the day using same steps.

I usually use unflavored green tea with decent quality. Very different from tea bags.

I make Chai from scratch decently often. I use whole spices, give them a couple cracks with a pestle and add them to a pot of boiling water along with loose leaf black tea. I then let it continue to boil, or just cut the heat for a couple minutes, then add milk. I then bring it back to a boil, and wait for it to try to boil over. When it tries to boil over, you beat back the foam and take it off heat for a little. If you do that over and over, eventually, it won’t foam up anymore because those proteins have denatured. That’s when the tea gets that nice and silky texture. I’ll also throw some honey in there.

I always make a big pot and have plenty of leftovers for cold chai.

I don’t really measure anything, even though I should. I also change up ingredients. At a minimum, I always have green cardamom, ginger, and tea, but sometimes I also use black cardamom, cinnamon, cloves, aniseed, nutmeg, black pepper, or vanilla.

As a British person, I want to go mad with the downvotes here.

Infuser in hot water for two minutes, add cream and sugar after removing infuser

Depends on tea…

I start with boiling water because I don’t have a fancy kettle.

Tea bags? Leave in for a while, sometimes indefinitely, sometimes til the string annoys me. Black unflavored?With a little half and half. Sometimes brown sugar, tannin content depending. Black flavored (like Earl grey)? Plain. Green? A little honey. Most others? Plain

Loose? Timing depends on tea type, and can change based on specific tea and quality. Usually: Black/flavored green/lower quality teas? 3 minutes first brew, 5 till indefinite minutes second brew. Green? 1 minute first brew, 2 minutes second brew, 5 minutes third brew. Oolong/puer? 5 second rinse, toss the rinse, 20 second first brew. Or, without rinse, 30 second first brew. 1 minute second brew, 2 minute third brew, etc.

A lot of loose leaf depends on tea to water ratio too, these work for me. Quality and size of leaf effects how quickly the flavor can get into the water. Sometimes I’ll just stand over the brewing tea and sniff the whole time to determine best brew time. I might be a little crazy about it though.

Big pinch from a cheap 1 kilo bag of black tea, in a pint glass, strain into other pint glass.

Mostly drink coffee, but some days I want something more relaxing.

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In the beginning of COVID I ran out of tea once and since then I got used to just drink warm water from the tap in most cases. 🚰

Place a green tea bag in a mug of hot water. Cover with a plate and leave it for two minutes. Remove the tea bag. Done.

American raised in the Southeast checking in: put tea bags in kettle of water on stove, heat until the kettle whistles, pour into 1 gallon container with sugar, mix while still hot, and finally place in refrigerator for storage.

When its 78 in February and won’t cool down until November, having a nice, cold glass of sweet tea is lovely.

I mostly drink Shan tea which has added toasted sticky rice flavour and a very strong black tea with milk and sugar, the way indians introduced back in colonial time.

Shan tea is simple. Just put it in a flask with hot water, wait a bit and drink slowly.

Black tea with milk has to be brewed hard though. Tannins are part of the flavour. I personally brew for about 15 to 30 mins. Actual tea stalls brew much longer, like hours long. Also tea leaves to water ratio is quite low as well. The tea needs to be fairly tart. Then we add evaporated milk and sweetener. A serving should be quite small because the tea is strong. May be around 100-150ml.

Bag of breakfast tea, boiling water, splash of milk

There’s no improvement to be made on perfection

We have a hot waterdispenser for tea, we drink tea day and night. It saves electricity over a normal watercooker and it is convenient.

Fresh mint or fennel, ginger, camille, or tea in a baggy, earl grey I like best

Hot water, rip off the paper label, leave in and forget

A mix of herbal and chai at this point. For herbal I don’t add anything, while chai gets a splash of milk and maybe a spoon worth of sugar. The British are right, you’ve gotta take the bag out.

I have a kettle that can do different temperatures, and it’s dope, but annoyingly it doesn’t ever turn off on the black setting because of altitude, so I have to go down a peg.