Lipton: brown, strong, ubiquitous. I was never much of a fan - other than the noticeable strength, the flavor struck me as one-dimensional. But it's probably found in more food service locations in the U.S. than any other type of tea.
Until the company footed the bill for an extravagant tea press trip to this spa in the desert of southwestern Utah a few years ago, I'd always turn my nose up at it. But it's funny how open you can become to bagged tea when someone's pouring hot oil on your forehead, giving your feet a red-rock-salt scrub, and serving you dark chocolate cake with a black-tea creme anglaise (yes, you must go here, even if no one is paying your way). I think the point of the event was to highlight the antioxidant content in tea, which Lipton was at the time rolling out on its packaging.
I was also pleasantly surprised to meet the people behind the bag, including Lipton's chief tea taster. He really did travel the world with his extraordinary palate, selecting high-quality teas for the wide range of the company's offerings.
It's easy to slip into tea snobbery and proclaim that you'll have loose leaves or nothing. But I've found a lot of people actually relish their cup of Lipton tea, and when faced with a menu that just notes "tea," chances are, it's what you'll get. Don't fight it, and you might enjoy it. I just downed my own cup, in fact.