>> A good Assam or Darjeeling would also
>> do the trick, as far as tasting good and waking you up. These take
>> milk and sugar well, too, at least the second-flush Darjeelings (i.e.
>> summer pickings) and any of the Assams.
>
> Do the teas, above, require milk to taste good or to bring out its
> best flavor? Also, I like to sweeten my tea and use Equal. Would honey
> be better and if so, why? (I'm trying to learn)

No tea "requires" milk or sweetener. Best to try each one without
milk or sweetener before trying them with. That way, you will
have tasted the true essence of the tea. Some teas have a natural
sweetness inherent in the leaf. Yunnan and Keemun are among
them. These may just be your cup of tea. I personally feel that
the taste of a Darjeeling tea will be harmed by milk or sugar.
>
>> My teapot is a Chatsford, from Upton's. It comes with a strainer
>> basket, so that you don't have to manually strain the tea. Very handy.
>> I'm sure others here will have lots of suggestions, but they will
>> probably all be focused on loose-leaf.
>
> What is the benefit of loose-leaf over tea bags? The obvious answer
> would be the amount you could use, but at this point, I would be
> afraid I might use too much, or too little, and not know based on the
> amount, the proper steeping time.

There is beauty in the leaves in the water, which you miss when you use
teabags. Teabags, more often than not, are made from vastly inferior tea.
Teabags prevent the tea from swimming around freely in the water, which
compromises their imparting flavor to the tea liquor. Some say the teabag
material imparts unwanted flavors to the tea. The best teas are not
available in teabags, only in loose form.
>
> Thank you for your response!

You are quite welcome.

Michael