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|| As a keen mountain climber and hill walker i always carry with me my trusty thermos of tea with a seperate bottle of milk as otherwise the milk tastes like that manky UHT stuff one finds in hotels. Naturally i cary some small snack to keep my energy up, normally some shortbread or "digger biscuits" (family recipe, 'nuff said tho when it's basiclaly oats and golden syrup). However, recently i was tihnking of taking a trip further afield with som friends, notably the Andes in South America or parhaps the Alps depending on funds, when to my horror i learnt something that should put every tea drinker from ever going to anywhere of notable altitude. A physics frined of mine told me that according to kinetic theory as altitude increases, pressure decreases so the temperature needed to boil water decreases. This doesn't sound too bad, until you realise that at the top of the Alps water boils at 80 degrees Centigrade or at the top of Everest it is a lukewarm 60 degrees. So no tea to stave hypothermia off and, unfortunately, no trip. It does make you wonder how Edmund Hillary got to the top of Everest tho. In the meantime, Explorers BEWARE, tea at altitude is lacking in taste and heat.|
|Nicey replies: The highest I've made tea is about 1800M above sea level. It works well enough at that altitude providing one doesn't use the local tea bags.|