Dang, now I can't win tinyE's undying respect. :(

I grew up in the southern US. I don't like how sweet the tea is there most of the time. I enjoy hot tea with a dollop of honey to take the bitter edge off. Other than that, it's fine as is.

Forgot to add.. add sugar to step 6. One needs about 200 gram sugar / 5 L, about 80 gr / 2 L

This recipe is fairly close (russian). Thatsthe effect on opening. It actually reacts about similar as cola to mentos tabs :)

Thanks, now i know what to expect. :)

Bread, warmth AND sugar, those yeast fungi will be in yeast heaven!

I find it unfathomable no-one else has linked this, so I give you "Cup of Brown Joy" by the most excellent and enjoyable Professor Elemental.
https://www.youtube.com/watch?v=eELH0ivexKA

A spot of tea?

Sometimes I go for double bag! I recently enjoyed a cup of Chocolate Mint tea from a lovely little wood box I bought from the tea shop on the main strip.

I've got Red Rose (my mother's choice), STASH Peppermint, Aldi's Green tea, Metropolitan Tea Company's Mensa brand (Orange Spice, Piña colada, Amaretto, and Chocolate Mint), Republic of Tea Earl Grayer, Star Trek Earl Gray (looseleaf), an unknown Asian package of tea, samples of loose Youthberry & Orange Blossom and Spiced Orange Kitsune teas, Cherry Rose looseleaf...and I'm needing to restock on bagged teas that aren't black.

I even bought my own kettle!

I drink mostly tea of green, yellow and white varieties, if i don't have it I'll drink mint or black and grey tea. It is always unsweetened, I also avoid putting anything else in it like lemons, honey, artificial sweeteners, milk... Occasionally I'll drink ginger "tea", it is good for boosting your immunity. I rarely drink fruit "teas", but if i do it'll be some kind of berry mix or rose hip. I usually avoid other herbs, I may try them just to test flavour. Also as kid I drank lot of camomile "tea", when we very young it was considered standard remedy for almost everything, I distaste it now :)

I drink tea on a daily basis.
Having lived in China all I drink nowadays are different kinds of Chinese teas such as Oolong, Longjing, Jasmine, Black tea, etc.
No milk, no sugar, no fruity flavors or any such foolishness.

I had yunnan (a Chinese black tea) with breakfast and next I will most likely make me a cup of sencha (a Japanese green tea) to go with the biscuits. What would life be without good tea? I do not know and do not intend to find out either.

I like the cold tea drinks like Oishi (at least their yellow (honey & lemon?) and black (black tea lemon?) variants)... but that's about it. I don't really drink tea otherwise, it feels boring to me, like colored water with some sugar.

Thats the trick. If you keep it open, you get alcoholic beverage. But if not - they suffocate from own gas and pressure.

Just remember, that the pressure will be initially high, thus perhaps regular PET bottles might not keep it...
I use large glass bottles (from wine plantation) with screwable caps. Perhaps, it might be a good idea to slightly open the bottles, thus the excessive pressure can escape in first 5 hours - to about same degree one unscrews the cola bottle to let a bit of excessive pressure out. But close them tight after 5 hours and put in the cooler (but not freezer!) to keep pressure low... the process should then extend to about 2 days, but it would be more stable/controllable.

Kwas should not be alcoholic, the yeast is for gas, its should not consume sugar. Its tastes like cola, but a bit different.

Thanks for the tip, I'll see if I can dig out some sturdier container. I think I'll try to get hold of a store bought Kvas as well, to compare how close to the real thing I managed to get. :)

I read that back with a heavy Russian accent.

My tastes are simple:

Black >= Earl Grey > Green (with mint) > Red

I usually take it without milk, but sometimes I add some if I feel like it.