Yes, I remember the sugar sludge. I also remember my dad telling me I was putting too much sugar in it, but I was just trying to make it drinkable.
Human remains? No. But I do have the cremains of my 2 dogs, Banjo and Mikey.
No cremains… that I know of.
For caffeine, coffee and tea on the average day are neck and neck. It’s normally one of each. Tea wins out slightly overall, since I’ll make a half-caff pitcher and drink on it during the summer months, and during winter I may make a pot of hot tea and have several cups from it, often a lovely jasmine-oolong blend. But it’s probably a 55%-45% at most in favor of tea. Coffee stays in the running because of my tendency to have decaf + booze on nights when I want to relax. 
How do you know ?
I used to put that much sugar in my tea at Chinese restaurants when i was a kid.
The funny thing is that as an adult, i hate sugar in my tea. And i drink a lot of tea. But as a kid, i loved it. I would pour more tea over the sludge, and add even more sugar. And eat the sludge at the end of the meal.
But the tea never got thick. It stayed pretty much the same consistency as usual.
The cremains of several of my wife’s pets are in the house. All the dead humans we know are at the cemetery.
Ick.
We still have the cremains of my mom at our place. We need to take them to AZ where she has a vault (?) with my dad. But we have the cremains, and my other sister is in Washington state, and our brother is in Costa Rica. I think we need to resign ourselves (me and the sister I live with) to a road trip on our own.
We do have the cremains of four dogs but those are staying with us.
When i get that horrible green tea at Chinese restaurants, I add maybe a half teaspoon of sugar. At home, I rarely use sweetener in my lemon black tea.
I’m not answering that question until I talk to my lawyer.
My father-in-law’s cremains have been in two containers in our closet since late 2019.
The reason for the two containers was that the plan was to:
- Bury half of them (which are in a burial-quality ceramic urn) at the grave of his parents, at a small cemetery in central Illinois (an area where much of his extended family still lives)
- Scatter the other half off of a boat in the Atlantic Ocean, along with the cremains of his late wife (my wife’s stepmother)
There had been a plan to do #1 (the burial) in early December of 2019; one of my FIL’s cousins is the head of the cemetery association, and was happy to help us. At the last minute, my sister-in-law (who would have, of course, come with us on the trip to do the burial) declared, “I’m not ready for this yet,” which led to an indefinite delay.
As for part #2, my wife was coordinating with her stepsister (who had her mother’s cremains) on plans for that trip; they were discussing doing it the following spring.
And, then, COVID-19 happened.
Five years later, his remains are still in our closet; I have no idea if any discussions have occurred recently about finally taking care of this.
The intermingling of posts about the sludge at the bottom of your teacup and posts about cremains is disturbing on a visceral level.
I did this as well. I generally don’t put sugar in my tea, but once in a while I’ll add sugar, but never as much as I put in those little tea cups.
I have also discovered this to be true. 
I am also one of the posters with cremains lying around the house, fwiw.
It’s weird to me how many people put sugar in their tea at Chinese restaurants. I always drank it unsugared, and I thought it complemented the food. Sugary tea wouldn’t have. I don’t remember even seeing sugar on the table.
Most places I’ve been, you have to ask for sugar, and the little old lady who owns the restaurant will bring it to your table with a sad sigh and a very disappointed look on her face.
I do want to make a distinction though. Growing up, and STILL at one of the really cheap places I’ve been too in recent years, the tea served at Chinese-American restaurants was served in a small metal kettle, normally with a single bag of Dynasty brand “Chinese Restaurant” tea, which was a pretty poor example of an oolong blend to my tastes. And since it was often over-steeped fannings and dust, it could get quite bitter by the end of a meal.
I can see the point of adding sugar too it. Now, if you’re going to a place where you’re paying $5-10 for a smallish iron pot of a bespoke jasmine, oolong, green tea, or what have you, that’s a different story, but then you’re talking about personal tastes of which we’ve had threads beyond counting.
It would never occur to me to put sugar in any tea. That’s my personal preference.
I think sugar makes tea taste bad – either hot or iced. But that is just my taste.