I've just acquired a Norwegian flask and wanted to introduce my cadets to the wonders of mass poisoning courtesy of range tea. Now, I have experienced the delights myself many times and nearly fell for the old 'with or without sugar taps' line as well, however, i've never actually made it myself. I assure you this isn't a Wah but how do you make the tea? do you just lob a handful of teabags in and half a bag of sugar and leave them in to stew for the day or is it a much more refined process which would be the envy of many a geisha? I can see me being the only one that uses it in fairness but it would be a shame not to use the norgee since it was free (i'll do a sniff test to ensure the previous contents were mildly edible first). i was going to try range stew but frankly it's too much effort and the ungrateful little sods are'nt worth it. cheers in advance in the vain hope of a useful reply.