late to the thread, but here is my 2¢ worth:

Milk in tea is somewhat close to abomination. Tea in bags is barely tolerable. (I can TASTE the paper, and the tea is almost powdered to allow it to steep from inside a bag...yuck!

Good tea involves selecting decent teas, having decent, just boiling water, and controlling the steeping time.

So many confusions abound about names of tea and various flavoring and sources. I will 'sometimes' use small amounts of Spiced tea or Earl Grey or Lapsang to flavor a regular tea...but usually just straight Assam, Keemun, Darjeeling, Oolong, etc. (and there are gourmet, high-priced Estate versions of all of those if you care to track them down...just like coffee or fine wines)

Names like Queen Mary's blend and Prince of Wales and Russian Caravan indicate blends which may be quite good, but tell little about the source of the tea.

Tea making takes a bit more care and attention than coffee to do 'right', but not that much once you get used to the routine.

(Did I mention that diluting and overpowering the taste of a 'good' tea with dairy products is an abomination?...Now if you have some cheap tea bags that you can't abide any other way...*grin*)