Tea times and types

I have a habit of drinking breakfast tea in the AM and then another tea in the afternoon and then one last cup after dinner of usually Earl Grey.

Sometimes I mix things up though. Before I lived in the UK and switched to hot teas, I usually drank iced black tea just whenever.

Does anyone else have a habit of times and types or do you drink tea just whenever you fancy?

First thing in the morning, I drink some kind of breakfast tea. I make a pot (in an insulated thermos thing), and drink that until it's gone - sometimes afternoon, sometimes earlier.

If I make tea in the afternoon, it is usually one of my fancier black teas, or an oolong.

Dinner is another (larger) thermos jug of Red Rose, because the whole family likes that.

I tend to drink Lapsang Souchong at breakfast, and Earl Grey for my afternoon tea.

Black tea first thing and through the entire day. Three or four pots of it.

I tend to buy teas that allow several brews on the same leaves. So strong in the morning, normal around lunch and weakish in the afternoon. Hmm, that's 3 x 1.5 liter. Probably why I don't have kidney stones :-)
I also have a habit of drinking Darjeeling when I have it. When that's all gone, Oolong, Green teas, Ceylon, whatever ...

Nearly always a "normal" breakfast type of tea in the morning, often several cups thereof. Later in the day often Earl Grey or Lapsang Souchong.

One of my friends made tea that was so strong that it could probably be used to remove paint. I suspect that's why I tend to avoid the breakfast type of tea. (I'll drink it but only as part of the ... in >5 bnielsen: after "whatever" :-)

I drink black tea most of the time. Breakfast teas are a favourite. A personal-size pot in the morning, then another in the afternoon. Some days I make a large mug of tea instead of a personal-size pot, but the timings are similar.

>5 bnielsen: I tend to buy teas that allow several brews on the same leaves

I very rarely make several brews out of the same leaves. I was brought up on strong builder's tea, and I find that tea made from secondhand leaves isn't as strong as the first brew. Mind you, after reading your post I tried it yesterday afternoon with a mixture of Earl Grey and Lapsang Souchong and it wasn't bad - weaker but still tasty. I'll have to try it with normal tea some time.

Instead we used to just keep on topping up the pot with more hot water. In the case of those huge two-handed teapots that's a process that could go on for some time. Although it sounds as if it would make the tea weaker, the tea actually remains pretty strong, presumably because it is constantly stewing.

A "forgotten" tea type.

Yaupon: The rebirth of America's forgotten tea (BBC)

Consumed for more than 1,000 years, it is North America's only native caffeinated plant and once threatened the British East India Company. So why has the world forgotten about it?...

>9 John5918: I think the parents of my friend mentioned in >7 bnielsen: used to do that with some strong small-leafed ceylon tea. I also think they used a lot of milk and sugar. I still remember my #1 mistake the first time I stayed in a British hotel: saying no to milk and sugar :-)

I’m pretty random and go with whatever sounds good at the moment, but often it goes white->strong black->oolong/mild black/green->aged white/puerh->herbal.

I generally start the day with a good breakfast tea (usually Twinings’ Irish Breakfast, but right now I’m drinking English Breakfast, because I wasn’t the one who did the shopping). Throughout the day it’s generally what I feel like, when I feel like it, but I tend to finish with a black tea for one last boost of energy to get me through the evening.

I drink coffee till noon, tea in the afternoon, wine from 5p through dinner, and a nice herbal tea in the evening.

I like all kinds of tea - green tea, fruity hebals, (especially lemon/ginger), peppermint, chai and other spice teas, Twinings.

I really took to tea after a trip to Ireland. And I read British novels all the time and they're drinking tea on every other page!

Something strong for breakfast - assam, kenya, Ceylon at fairly small leaf size BOP or so with milk. Then for lunch and dinner something taken black either a flavoured or an oolong.

Mid-morning tea today. I have a team of masons* here at the moment building some walls. I'm working alongside them rerouting the electric fence while they construct the new walls. It was a very pleasant surprise when they offered me a cup of Kenyan chai, cooked on a small portable gas ring, with fresh milk purchased from the local Maasai herders, and of course with lots of sugar in it. The Kenyan version of builder's tea!

* I hope it's clear from the context that these are the type of masons who build walls, not the ones who roll up their trouser legs and offer a funny handshake.