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Peer Review: A859737 - How to Make the Perfect Cup of Tea >> | |
| | | Subject: A859737 - Ways of Making Tea
Posted Dec 16, 2002 by Captain Kebab
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5
  | | Some more on the different varieties of tea would be nice, as suggested above.
I use one of those fancy pots with an infuser inside - perfect loose leaf tea, no bits. You can prepare the infuser with tea whilst you're warming the pot.
I tend towards Chinese and Japanese teas, no milk or sugar, in a poncy porcelain cup I bought for 60p from the Chinese supermarket. Pu-erh is a current favoutite.
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| | | Subject: A859737 - Ways of Making Tea
Posted Dec 16, 2002 by Captain Kebab
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7
| | Okey dokey - I use a 3/4 pint pot with a built-in plastic infuser. I take the infuser out, put a little boiling water in the pot, put the lid back on and leave it to warm. Meanwhile I reboil the kettle and put two teaspoons of loose tea in the infuser. Then I empty the pot, put the infuser in and fill with freshly boiled water, taking the pot to the kettle. I give the tea a quick stir, and leave to brew.
After 3-4 minutes I give it one more stir and remove the infuser. Then I serve (without milk or sugar) in small Chinese style porcelain cups (so the remaining tea stays hot in the pot). Lovely!
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| | | Subject: A859737 - Ways of Making Tea
Posted Dec 16, 2002 by turvy - no more than 30 charac
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8
| | Warming the pot is one of those anachronisms that I, personally do not hold with. It probably originated from a time when pottery was not as heat resistant and one's teapot would shatter if filled with boiling water from cold! I'm no historian though.
Tea bags do not really make a great cup of tea IMHO. I can always taste the bag and the tea inside them is dusty to allow it to brew through the bag (smaller particle size = larger surface area).
Where you say about allowing the tea to 'stew' (more that one instance) would it not be more accurate to say 'brew'. I always thought stewed tea was when it had been made for too long and you could waterproof ships hulls with it!
My method involves a good tea such as South African Kwazulu or a good Indian tea such as Assam, a large pot (1 litre or 2 pint), boiling water, pottery mugs, a tea strainer and biscuits.
Put 2 to 4 heaped teaspoons of tea in the pot (depending on preference) and when the kettle boils, fill the pot with water that is still boiling. Cover the pot with a tea cozy and leave for 3 to 5 minutes to allow the tea to brew.
Put a generous splash of semi-skimmed milk (cows) in each mug and pour the tea through a metal strainer.
You can (and I do) refill the teapot from the kettle without reboiling it to allow for a second cup. This is, however, frowned upon by experts.
Then sit down with tea and biscuits of choice and enjoy.
Optional extras include the papers, a crossword, a good book, the cat, cake instead of biscuits, the list is endless.
*sits down with a mug of  *
turvy 
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