How much is in your cup?

For some reason my favourite mug and my kitchen scale were very close to each other as I poured myself a new cup of tea.
Apparently the mug can hold 454 ml without spilling. How much is in your cup?

The two mugs I usually use are probably just a bit bigger than yours, closer to half a litre each. I have been known to drink tea out of a pint beer mug, about 600 ml.

I love oversized mugs, but inevitably, it leads me to underleaf my tea and wonder why it's flavorless.

This morning I used a DavidsTea "Nordic mug" for my cuppa, and according to the website this kind of mug can hold 473 mL of tea.

I also have an enormous Godiva mug that is actually (1) supposed to be for hot chocolate and (2) the property of my other half, who got it in a Christmas swap. In theory it is great, but in practice I find my tea gets cold rather quickly.

I also have plenty of smaller mugs and china teacups, which tend to be used with my personal-size teapot.

It depends on why I am drinking a cup. If I need a boost, I'll use one of the 10oz mugs. If I am just thirsty, I might go with a 16oz. I have all sorts of sizes and happy designs. :D

I used to always use a 10 oz. mug, or 295 ml. In recent years I prefer a tall mug at 14 oz. or 414 ml. I’ve been given larger mugs but pass them on. When I’m at daughter’s house, she who uses jars as glasses and can’t keep a satisfying mug in stock, I sometimes use a German stein that my husband collected. So, a pint size? Too heavy, I think; but it’s nice they get used sometimes.

>6 2wonderY: I admit to sometimes drinking sweet iced tea from a mason jar with a handle... ;)

I too have lots of cups and teapots. Even Japanese Chawans. Hmm, this made me wonder if the 454 ml is the largest one? I may have a couple that are bigger but not by much.

ETA: 514 ml and 486 ml for the two largest ones, so still beaten by John's pint beer mug :-)

>1 bnielsen:

Are you assuming tea has the density of water? I wouldn't. :)

I think you prepare it way too hot? (Plasma phase?) Or too cold (Ice, Ice IX or Ice-nine) Or maybe you spike it a bit? Or add tons of sugar? Or your faucet leaks heavy metals? Yeah, I can see lots of ways to get something other than 1 g/cm^3. But for my own tea, I'll assume it's 1.0000. :-)

BTW the lead faucet would make both the water and the tea heavier, so that's not a good explanation. Same thing with D2O og T2O. (T2O has a half-life of about 12 years, so it wouldn't even keep the tea warm. Probably slightly dangerous to drink too, so don't do that.)

Or maybe the mug is spiking the tea? Lead or uranium ceramic glaze? I imagine myself dragging my feet while emitting a slight glow :-)

I have a 1.7lt teapot that is my mainstay of tea. A good oolong can have two refills which would last me all day. More robust assams and kenya tends to be from a 1pt mug, using a leafball with large enough holes for water circulation.

>10 bnielsen:

Haha, not so toxic, I hope... Well, partly it will depend on how strong you like your tea, but I would assume a tea suspension would differ in density to plain water. Doesn't all tea release oil?--not to mention teas with additives, such as essential oils, spices--and then there's milk...and butter!

>12 supercell:

I was only thinking of the liquids--I assumed bnielsen weighed his cuppa with brewed tea.

>13 LolaWalser: as you guessed, I tried to make you laugh. Glad I succeeded.

Ah, yeah, rancid yak butter to make Tibetan butter tea (Po Cha) .The butter floats on water, so it must be a bit lighter than water, but there's also a bit of salt in it. Hmm? I guess it would still be lighter than water?

Apparently even natural tea also contains large amounts of DHMO Beware!

The above mentioned Dihydrogen Monoxide can apparently cause a very dramatic failure of some kinds of tea equipment. The full story can be found here.

Maybe it would be possible to pour a quite large amount of tea into a mug made out of the material from the story?

More research is certainly needed!

>14 bnielsen:

The full story can be found here.

Lol! That experiment ran into a thermal catastrophe long before any toxicity.

I think greasy additives like dairy turn the tea into an emulsion by definition--presumably everything gets well stirred (not shaken, sorry Mr. Bond).

Yes I am available to research this for little money and a lot of tea. :)