[david-given]

At least where I come from, domestic use sugar is almost entirely sucrose. Glucose and fructose are available but they're very much specialist products (for baking, jam-making, etc). They're certainly not something you put into tea.

[awjr]

Sucrose breaks down into glucose and fructose. https://en.wikipedia.org/wiki/Sucrose

[abainbridge]

Sucrose is composed of glucose and fructose, connected by a single chemical bond. That bond is quickly broken after the sucrose enters your body. As a result your body reacts to sucrose in broadly the same way as it would to a 50-50 mixture of glucose and fructose.

[yvdriess]

sucrose is an 50/50 glucose/fructose combination: https://en.wikipedia.org/wiki/Sucrose

But yeah, it's all sucrose except for 'dextro energy' (glucose==grape sugar) or baking.