>>11591
Try different strengths and prepariations.
I think most people add hot water to the bag
then add milk, but sometimes it can be nice to steep the tea in milk for a while before adding the hot water
(though don't tell anyone, they hate to hear this).
If you really want to use tea to it's fullest,
cook with it. Anything that requires hot water to cook will absorb tea flavours. I mostly use it in vegetable stews and soups, but it works well with freezedried noodles too (savory varieties). I even tried it in a wet stirfry once, was great.
It's a strange ingredient that I can't actually identify in the taste of foods, but still notice how the dish is better for it. It must layer a
base flavour, or maybe it's a caffine hit?
