Given the background description of some cooking related query, summarize the question into a title

Q: Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?

A: When a recipe says, 'simmer uncovered', what's the issue?
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Q: I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?

A: What's the US equivalent of double and single cream?
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Q: Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? Ideally the method should not only be fast, but also let me reliably reach about the same temperature every time.I've thought of the following:Add additional milk - cools tea, but affects taste.Heat the water less - won't make tea as hot, but might affect how well the tea infuses.Add cool water to boiled water - would cool down a fully-infused tea, but hard to control resulting temperature.Put it in the fridge for 30 seconds or so - would cool tea, but seems like a bad idea.

A:
How can I cool tea quickly?
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