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Chef Paul Merrett reveals the secrets behind the perfect cuppa, from the quality of the water to the shape of the teabag. To accompany this, he indulges in a classic high tea with scones, jam and lashings of clotted cream. Paul also cooks up tea-smoked chicken with a refreshing green tea ice-cream to finish, and explains why tea was once so valuable that it was hidden away in locked chests. Plus a scientific look at how tea really can help to settle our nerves.

15 minutes

Last on

Thu 20 Sep 2007 02:00


Role Contributor
PresenterPaul Merrett