TEA TIME
Out of context: Reply #28
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- Nairn0
- Allow one and a half cups for each cup of water in kettle.
- Boil Kettle.
- Just before it's finished boiling, pour a quarter cup of hot water in each cup, finish boiling kettle.
- Pour out water of each cup, then very quickly put in tea bag, then pour in water, 'til cup is around 90% 'full' (not to brim, to amount to be drunk)
- Steep for a minute
- Gently stir bag around each cup of tea.
- Steep for another minute (or, preferably, two), then scoop'n'squish tea bag out of cup, ensuring that as much of the dark nectar drips from the bag into the cup.
- Add milk (not too much - milky tea is for children and necrophiliacs)
- Add sugar.I'd recommend Yorkshire Gold, Twinings Breakfast or Ringtons brands for a good drinking cup - nothing too fancy, but certainly not flouncy (Tetley, I'm looking at you, you lame excuse for a good cuppa).
Personally, I like strong tea, so I brew for around 4 minutes (hence why the cup-warming is so crucial at the beginning) and add the milk in over the bag after 3 minutes, to allow the milk to soak up some of the goodness.
DO NOT add milk in first, unless you're pouring from an already-made tea pot. DO NOT add too much milk (see necrophiliac comment above). DO NOT add in sugar first (You want to load the water with tea molecules, not sugar molecules).
© 2008 NAIRN TEA-CONSUMPTION ENTERPRISES