Mostly I'm drinking a black Assam—either a specific golden Assam I get from a place in Greenwich Village, or an Irish breakfast if I'm not home or want the convenience of teabags. (I like Twinings' and MEM's Irish breakfast blends; I think MEM is Boston-area local.) I'm steeping it at very close to boiling temperature (probably about 95 C/just over 200 F), by just pouring boiling water over tea leaves and letting that sit for about four minutes before removing the tea leaves.

I'll drink any of those with milk and sugar; the loose Assam I'm also happy to drink black, which is what I do when I want to take a thermos of tea with me.

I'm drinking it partly for the caffeine, meaning I drank quite a bit of the Tazo "Awake" blend (an English breakfast with slightly more subtlety than a Pan-galactic gargleblaster) when that was the Starbucks house brand, because for all its flaws, Starbucks can be counted on to actually boil the water, unlike many restaurants and fast-food joints. Interestingly, there's no correlation between how fancy a place is, and whether they know the basic of how to make tea: I get annoyed at places that expect me to be impressed by a box of different teabags next to a pot or even cup of no-longer-boiling water.

I could go on further, but am trying to spare my fingers right now.