Technically, I’m drinking a mix of tea and herbal infusions, but the latter are sold as herbal tea, prepared in the same way, and packaged the same way. My tea chest currently contains, if memory serves:
Tea: Earl Grey, Constant Comment(which is a lemon/black pepper blend if memory serves) Vanilla chai, and green tea.
Herbal: Orange and spice, lemon ginger, apple cinnamon, peppermint.
I did kick the sugar water habit completely back around 2012 and was a sugar water teetotaler for about 5 years, but fell off the wagon hard after my father’s death in 2017… my current tea habit is sort of a rebound from binge drinking of soda, though to be fair, when I make hot tea, I add about as much sugar as would be in an equal volume of soda and even my cold tea is pretty strong on the white powder… I think I once did the math and if I was making tea by the tea cup, my answer to “one lump or two” would be like 5.
Never cared for coffee, even the super sweet, caramel drizzel concoctions that probably have fans of black coffee thinking, “would you like some coffee with your sugar?” make me cringe at the coffee flavor.
Strangely, as much as I like my tea sweet, and despite also being a fiend for highly sweetened baked goods(I could easily eat a 6-count box of raspberry bismarcks all at once), I actually prefer tarter or even outright sour varieties when it comes to fresh fruit… granny smith is my favorite apple variety, lemons are my favorite citrus, I love fresh, unsweetened strawberries, blue berries, raspberries, and blackberries, I prefer my bananas on the tarter, greener, firmer end of their ripening process, I prefer green grapes. Watermelon is about the only culinary fruit that’s super sweet fresh that I get cravings for over something tarter… granted, at least some of those are probably super sweet, just they have a ph low enough the sour masks the sweetness(I know this is true of lemons).
Also, in chipping away at my YouTube and reading backlog, I’ve gotten my bookmark count in Firefox under a thousand.