I thought it was about time I shared my perfect-cup-of-tea recipe :) Step one: Get two old fashioned teapots and a strainer. Step two: Boil just under a litre of water in your very special kettle. Step three: Pour the boiling water into teapot A. Step four: Shovel two heaped tablespoons of whole leaf black tea (I usually use Assam, Ceylon or Keemun) into teapot... As quickly as you can before the water temperature starts dropping. Immediately is best. Step five: Wait two and a half minutes, during which you may comment on this post and make jokes about tea. Step six: Pour your tea from teapot A into teapot B, sifting out the leaves through your tea strainer in the process, Step seven: Stick a lid on teapot B to keep it hot. Step eight: Always put milk in the cup before the tea, or else Kenneth Williams will come back from the dead and tell you to do it properly. Ideally, you should use either full fat soymilk, full cream dairy milk or... No, those are basically the two best options. Assam calls for a lot of milk. Keemun and Ceylon call for less. Keemun can be enjoyed black, if one is averse to milk tea. Step nine: Pour and enjoy. I do. A lot
Posted on: Wed, 02 Apr 2014 04:19:53 +0000