...raisins?
What's next, you're going to tell us you eat three balanced meals a day, too?!

You're a sad little man, aren't you?

Don't we all?

Greek mountain tea, strictly unsweetened (unless i have sore throat where i add a little chestnut honey). Harvested from mount Olympus and in my cup every day -- now that i'm writing the lines too. I used to drink a lot (i mean A LOT!) of Camelia sinensis too (i prefer the green) but then i read about oxalates and reduced it greatly.

I basically live on tea. My tea of choice is Ringtons 'Extra Fresh' with a very very small amount of milk.

http://www.ringtons.co.uk/tea-c1/tea-bags-c2/ringtons-extra-fresh-tea-bags-100-p2
I find that! Particularly the blend I linked to, I would have described it as having a somewhat malty flavour and it appears the blenders do too. I like my tea to just straddle the line between slightly sweet and slightly astringent. Very refreshing.
Wrong. You pour the boiling water onto the bag of garbage. If you've been dipping it into boiled water, that might be why we have such a low opinion of tea made in US cafés and restaurants.

Its worth it, really.
The taste is vaguely like less-sugared cola, but the bubbles/softness of wheat beer.
Its has extremely low alcohol amount, like alcohol-free beer or kefir. Its suitable for children.
Just make sure there are no color favorings and stuff.

Or you can make it yourself fairly easy:

You need:
- rye bread (or any sort of black/dark bread some amount of rye), 100gr of bread results in 1-2L of kwas, 250gr / 5L kwas.
- 5L+ bottle(s) or similar - but it should have a cap, that can be closed/sealed air-tight
- package of yeast (approx 20gr / 5L )
- spaghetti- or similar colander with larger openings
- electric kettle (or stove)
- cooking pot
- another container or pot of similar capacity(can be from plastic)
- oven (optional, to dry up bread. microwave would also do)
- edit: 200gr sugar / 5L kwas

1. Take rye bread and slice it in small-ish pieces. Lets assume you take 200 gram for 2-3L of kwas.
2. Place it into the oven at 150-200 degrees celcius to dry fast, or you can just let it dry by itself on the air,
When its dried up:
3. Boil 3L of water (for 3 L of kwas) on the stove in cooking pot and remove it from heat source, or in kettle.
4. Place your dried bread in the boiled hot water, cover with kitchen tissue and let it stay for 5 hours (like overnight)
5. After 5 hours, place it into the colander over the other container and pour the cooking pot contents through it
6. (Its recommended to pre-heat the filtered contents to ~30 degrees celcius (not higher than 35) for this step, for yeast to work better.) Chop yeast with hand into little pieces and mix it into the filtered result. Edit: add 100gr sugar / 3L kwas.
7. Pour that into the bottle(s), which you then seal air-tight. If there are several bottles, make sure that bread/yeast-mass is about similarly distributed (steer it up with a spoon before pouring). Sealing is important, as it will prevent excessive fermentation and stop the process.
8. Place it into the dark, body-warm place (22-30 degrees celcius) for 1 - 1.5 days, then in the cooler (not freezer).
9. Enjoy!

I've got a shelf full of different loose leaf stuff. I tend to lean towards strong, black teas and high oxidized, roasted oolong tea.

I go through chocolate phases, but I'm fairly random in my pick for the moment.

I always drink tea strait. I would only use sugar if I was making something like a Chai (in the western sense of the word), which I think should be somewhat indulgent.

I will do the occasional green, but it's seems to be rare that I'm in the mood. I tried a tea house's matcha once, but I don't like "grassy" quality of it. I had a Darjeeling tea once that also had a light grassy quality and never opted to try it again.

My favorite that I've ever had may be this one http://www.shangtea.com/Tangerine-Blossom , but I haven't had it anytime recently.

I'm not picky enough to measure by weight or time my steeps; I just kinda wing it in the moment.

I see I wasn't the only sane person in here. Welcome! Have a seat and some cake. The March Hare will be joining us shortly.

I currently lack sufficiently big containers, but I may try to make a mini batch of 1,5-2L worth. The whole leaving it in a warm place for a day and a half sounds scary though: like I might find myself spending the following day or two with my arse firmly planted on the porcelain throne.

I love tea, but I HATE flavored teas. it's like sacrilegious or something. I also prefer mine iced. sun tea rocks.

sun tea was big in the 70's. We had one of these, how about you?

2 L for start is fine.
Well, if you leave it open then the fermentation will go uncontrollable, resulting in mash and much higher alcohol % and sour taste. If you don't, it will stop - resulting in sparkling sweet kwas.

lol no, but i do have a huge glass jar I use. No spigot. :(

I'll try it out. :)

Tea? Only with tons of sugar!

At last! A truly reasonable individual!