Honey Honey, how you thrill me

I had a pretty wonderful day today, as it was full of reading and writing, and I even managed to take a quick trip to my favorite bookstore in the world, Kramers Books, and gaze longingly at novels I cannot afford and history books I really do not need.

BUT what made my day particularly special is another topic this blog is meant to encompass: TEA!

First, some background: I used to be the kind of person who always put milk and sugar in their tea. I don't know why, but it tasted particularly delicious to me that way. Unfortunately, I eventually moved to college, where I discovered that milk goes bad very, very quickly, and that sugar is kind of a wasted expense. The solution? Well, there wasn't one for a while. I simply started drinking all tea black.

Until one fateful day when I was introduced to wonders of wonders: honey. Specifically, honey in tea. Not only is this completely delectable, but it naturally sweetens the tea, and there's really no need for milk (though milk and honey is its own special thing). On top of all that, honey doesn't need to be refrigerated, which is just tons of points in its favor from the dorm room perspective.

I'm sure many people have been putting honey in their tea for hundreds of years, so this is nothing terribly exciting. However, I do believe that there is a bit of a science to honey in tea. In fact, I would argue, not all types of honey work in all types of tea, and furthermore not all types of tea taste good with any type of honey.

In my rather limited experience, I have decided that Earl Grey tea always tastes good with honey. Now I just have to experiment a bit, and figure out what doesn't work. As always, suggestions would always be welcome.

As for me, I'm off to make more tea. Perhaps I'll try some honey in de-caf variety?