Strong black tea with a sugar substitute (diabetic).
I find chai tea is improved with the addition of milk and a bit of sugar. Black teas are fine on their own, but they must be hot. The rest of my teas are not adulterated by milk as they are herbal teas, or tisanes as some dopers will insist because god forbid we have a hypernym for plant-based hot beverages.
What the hell is “Chai tea”? What next? “Panni Water”? “Ghoust beef”? “Sabzi Vegetables”?
I usually take it with about 1/6 milk and two sugars, but now that I think about it I do find it to be a bit sweet some of the time, so I might try to increase my “tea cred” by cutting the sugar.
Oh, and it’s PG Tips for me.
weak, lukewarm without cream or sugar
describes me aswel it seems…
Er… it says “maybe”. That option was supposed to cover both black tea with a splash of cold water, and black tea without a splash of cold water. Black tea is black tea - the cold water is just to cool it down sufficiently so that it can be drank immediately.
Err, the very definition of chai tea includes milk and sugar, no? And tisane - sheesh, I’ve somehow managed to miss those posts, I’ve never heard it used, and I worked in coffee and tea for a while (OK, mostly coffee, but still).
I dunno what the others are, but here’s yer Chai - where’ve you been?
Diabetic here. Very very strong (multiple teabags, steeped forever and yes, I squeeze), heavy whipping cream and a few drops of liquid Splenda. I’m picturing Brits, eyes wide in horror.
I think that what AK84 is getting at that chai is Indian(or Pakistani?) for tea
like saying pasta noodles
It depends. At work it’s a Twining English Breakfast teabag in a very large cup of hot water, steeped for about an hour, black, no sugar. Keeps me going all morning.
At home it’s loose tea of various sorts*, black, no sugar.
If it’s a cheap cuppa on the go, a splash of milk and one sugar. And that includes the not-so-cheap swill that is Tazo. Seriously, Starbucks, throw the tea drinkers a bone here. Blarg.
And offer me Lipton and I will struggle not to strike you in the face. Vile spew.
*Harvey Nicks Food Hall does fantastic loose tea. It’s worth braving the hoards of anorexic fashion victims just to pick up a few tins.
Tetley’s is low-quality tea anyway.
I take my tea with milk and a small amount of sugar. 1 teabag vigorously stirred in a mug, or left to steep in a teapot.
A slice of lemon is also good with Twinings Russian Caravan… but then that would Russian-style, not British, and preferably drunk from a tea glass with metal holder instead of a cup or mug.
Well, Hindi, Urdu, Gujarati, Kutchhi (and probably other Indian sub-continent languages I’ve forgotten) for tea.
Along with similar words in other Asian languages, I believe. In common use in the US, however, it’s mostly become synonymous with masala chai. I suppose some people think non-tea-drinkers won’t understand that chai is tea, so they try to clarify or further specify it. I don’t see why you’d say it that way in a tea thread, though.
Black, very strong, hot, and two sugars. My husband takes it the same way. We go through a lot of tea. Don’t drink coffee at all.
Theoretically, with a little milk and one sugar. In practice I can’t drink milk - it doesn’t kill me or anything, but it gives me a bit of a stomach-ache and awful wind, so that’s something I’d rather avoid. I hardly ever remember to keep rice milk in (soy is bleurgh, almond milk is rare, oat milk has gluten) so I’ve learnt to drink it black.
‘Good’ tea might not need milk, but we’re not talking about good tea here - we’re talking big-standard tea that you might get in a cafe.
ETA: and that’s a cafe pronounced caff, nothing poncey.
Marathi, also.
I doubt one American in ten- even the ones who do drink tea- understand that chai tea is redundant. Starbucks and other places which serve hot tea don’t help, since they call it “chai tea” too.
Just to let you know, ever since you posted a while back about learning to make a great cup of tea from your friend, who counseled you not to squeeze the bag, I too have stopped squeezing the bag and my tea has indeed improved. So thank you for that. 
Hot, strong, with skim milk. Tetley’s, which I swear is better in Canada than the Tetley’s in the US. I have been gifted with a thingee to use when using loose tea, and it does taste better. Murchie’s for a treat.
I start every day with a pot of tea, unless I’m travelling and lack a kettle and fresh milk.
I have also come around to enjoying herbal and non-tea “teas”, which surprised me. But it’s nice to have something in the winter that’s hot and slightly fruity, and low-calorie.
Try coconut milk.