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| Afternoon Tea |
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How To Make The Perfect Pot of Tea |
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Opinions vary on how precisely to make a perfect pot of tea. George Orwell once wrote a famous essay called A Nice Cup of Tea, where he laid down some 'Golden Rules' for brewing tea. Not all of these apply in every case, but there are some important principles to observe. Our ‘Golden Rules’ are set out below.
Our Golden Rules:
For all tea:
- Where possible, use freshly-drawn water. This ensures that the water has plenty of oxygen in it.
- As the water in the kettle is heated, pour a little into your teapot to warm it. Swirl and discard.
- Follow the instructions below for Black Tea and Green Tea.
For Black Tea:
- Place the appropriate quantity of loose tea leaves in the teapot – as a general guide, use ‘one per person and one for the pot’ – see individual tea descriptions for details.
- Once the the kettle has reached a ‘rolling boil’, pour the correct quantity of hot water over the loose tea leaves, stir, and place the top on the teapot.
- Leave to infuse for at least five minutes.
- If you’re serving your tea in a pot, provide a tea strainer and a stand to catch the drips.
- Milk may be added before or after the tea, depending on personal preference.
For Green Tea:
- Place the appropriate quantity of loose tea leaves in the teapot – Green Teas vary tremendously. Use less than Black Tea, but see specific instructions in this Guide.
- When the kettle reaches boiling point, allow the water to cool for a minute, then pour it the right amount over the tea leaves, stir, and put the top on the teapot.
- Infuse leaves for three to four minutes.
- If serving your tea in a pot, provide a tea strainer and a stand to catch the drips.
- We do not recommend that you add milk to Green Tea. It can mask the flavour.
Milk first or not at all?
This is a most contentious issue. Orwell was adamant that one should add milk after the tea so as to regulate the amount. Recent research by the Royal Society of Chemistry suggests that adding tea to milk is better to prevent milk from scorching. Some purists insist tea should be enjoyed without additives. |
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