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There have been many theories on how to make the best cup of tea during
the 200 years that we’ve been drinking tea on these shores. So, to help you
get the most out of your favourite drink, why not follow our step-by-step
guide devised by a group of our expert tea tasters. |
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The formula may look rather scientific but the instructions are
easy-to-follow – so why not give it a try.
The good news is that you need only spare a few minutes to
make the perfect brew.
(T = Teabag; V = Vessel i.e mug; H20 = Water;
S = Squeeze; OSt = optimum Squeeze time)
Perfect Cup = (T + V) + (H2O @ > 98.5 c) 2mins + S + oSt |
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| 1. |
Boil freshly drawn and freshly boiled water to more than 98.5 |
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degrees centigrade. |
| 2. |
Pour the freshly boiled water onto the bag (in the cup) and |
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brew for two minutes. |
| 3. |
Squeeze the bag against the side of the cup with a spoon for |
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two seconds. |
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| 4. |
Stir once, then squeeze for a further two seconds. |
| 5. |
Remove bag. |
| 6. |
(optional for milky tea) Add milk to brew last. For standard 270ml mug, optimum |
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amount of milk is 16ml. |
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The key things to remember are to make sure you boil fresh water to more
than 98.5 degrees centigrade, as it’s only temperatures in excess of this
that can efficiently extract flavour from the leaf. Water should be fresh and
not previously boiled to maximise the oxygen content. Also, despite a common
misconception which dates back to when we all used tea leaves brewed in
pots, milk should be added after the tea bag has brewed, otherwise it will
lower the temperature from the optimum level and affect the brewing process. |
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