Yesterday, I declared that I would stop sweetening my tea. I drank my Dilmah Earl Grey without it and honestly, kinda suffered through it. But I stuck with it again today and brewed this up, adding only ice.
Yeah. I can’t do this. It’s going to be some kind of low calorie sweetener from now on, because all the sugar I’ve been consuming lately has been hurting my waistline. Anyway, um, about the tea…
Got it in a trade with Spencer. This is pretty tasty. The bergamot could be a bit stronger and cleaner-tasting, but it’s not bad. I particularly like the creamy aspect. But as I drank it, all I could think was “Man, this would be good with some sugar…” Especially since I brewed it on the strong side, and it was pretty bitter. I wish I had some more… I feel like I can’t even properly review it after today…
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For me, the key was finding teas that were really good without sugar and that even suffered a little with it. Wel, the main thing that helped was two people I drink tea with who won’t add sugar to ANYTHING, even coffee, and it embarrassed me to add sugar in front of them, so I ended up becoming accustomed to no sugar. I guess the conversation distracted me a bit from missing it, too! LOL! Golden Monkey is one that tastes so great plain, but for me, was less stellar when sugar was added.
I decided to stop sweetening my tea a few years back and, while it was hard at first, it definitely got easier (to the point that I don’t use sugar at all). I’ve noticed milk helps with bitterness, but I know a lot of people don’t like creamers in their milk, too…
This is all really encouraging me to keep trying. It’s hard to stop when you were brought up in the deep south where the tea is 1 part water, 1 part sugar!
For me, the key was finding teas that were really good without sugar and that even suffered a little with it. Wel, the main thing that helped was two people I drink tea with who won’t add sugar to ANYTHING, even coffee, and it embarrassed me to add sugar in front of them, so I ended up becoming accustomed to no sugar. I guess the conversation distracted me a bit from missing it, too! LOL! Golden Monkey is one that tastes so great plain, but for me, was less stellar when sugar was added.
I decided to stop sweetening my tea a few years back and, while it was hard at first, it definitely got easier (to the point that I don’t use sugar at all). I’ve noticed milk helps with bitterness, but I know a lot of people don’t like creamers in their milk, too…
This is all really encouraging me to keep trying. It’s hard to stop when you were brought up in the deep south where the tea is 1 part water, 1 part sugar!