The Tea Experiments
Discovering new and better ways to make good.. and bad.. tea

Method 1: All milk method

1. Bring a cup of whole milk to near-boil
2. Drop in a teabag, let sit for 3 minutes
3. Stir tea bag around with a fork for a couple minutes and squeeze out
4. Remove tea bag

This method is the most tasty, using entirely whole milk, and it is also one of the easiest to use. However, the thickness of the milk occasionally inhibits the infusion of the tea, so about 40% of the time one just ends up with hot milk with just a slight hint of tea flavor. This is not good, particularly if you made the tea specifically to wake your ass up in the morning. I have had some luck with leaving the teabag in the milk for a considerable amount of time (5-10 minutes) and then stirring, but even then success is fairly random.

Method 2: Classic English method

1. Boil a cup of water
2. Drop in a teabag, immediately start dunking it
3. When the water is a dark brown, pour into a cup, add milk as desired
4. Remove the teabag (you can skip this if you want slightly stronger tea

This method is also one of the easiest method to use, however if you're used to drinking tea made from milk instead of water as I am, it tastes extremely watery. The upside is that the tea always infuses into the hot water and you get the same cup of tea every time.

Method 3: Filtered raw method

1. Boil a cup of water
2. Add a good teaspoon of raw tea "powder," and stir until water is dark brown
3. Being cautious, use a coffee filter to pour the tea into your cup (you can skip this if you don't mind the leaf bits and/or the resulting 400% increase in caffiene)
4. Add milk

This method can be messy (careful how you hold the coffee filter), and involves a bit of extra work. It produces roughly the same results as Method 2.

Method 4: Filtered milk method

1. Bring a cup of whole milk to near-boil
2. Add a good teaspoon of raw tea "powder," and stir until milk is tanned slightly
3. Being cautious, use a coffee filter to pour the tea into your cup (you can skip this if you don't mind the leaf bits and/or the resulting 400% increase in caffiene)

This method is the most desireable, and the most reliable for any method that uses only milk. The downside is that it requires quite a bit of work and can be messy (careful how you hold the coffee filter).

Method 5: Straining ball method

1. Bring a cup of whole milk to near boil
2. Fill a straining ball with a heaping teaspoon of raw tea, put it in the cup
3. Let sit for a couple minutes, stirring the straining ball around occasionally
4. Remove the straining ball

This method seems to be only slightly better than using a teabag with just milk. It does, however, leave some of the smaller bits of tea in the cup, so that's good if one needs to wake up, albeit a small bonus.