THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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I must say, I am scandalized by the suggestion that we add our tea to the milk, and not vice versa, fetus-like milk proteins be damned. I went crazy and bought a rather expensive tin of Chinese white tea the other day -- it truly does make white (nearly clear) tea. The flavor is very light and delicate, but really, give me a cup of plain old Red Rose black tea and I'm a happy bear. Irish breakfast tea is very nice, too. |
****** If you must have sugar, it should be an amount equal to three-quarters of a levelled teaspoon and be stirred for no longer than 12 rotations around the cup. -Ross Plummer, Great Britain Ross, is that 12 turns clockwise or anti-clockwise? -Stef Downham, England ****** |
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Crayon Shinchan ROCKS! |
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