Metropol

we were having a discussion at work about the best way to make a cup of tea, whenever i make tea for people i am frequently complemented that i 'make a nice cup of tea', so this is how i do it:

1) put premium tea bag (like twinings english breakfast) + splash of semi-skimmed milk in mug
2) boil kettle with *fresh* water
3) once the kettle has boiled, leave kettle to stand for about 5 minutes
4) put hot water into mug and allow to brew until the correct colour (you'll know what this is).
5) enjoy


i think chucking boiling water straight out of the kettle onto the teabag impairs the flavour and puting milk in after leaves a strange 'skin' on the surface of the tea and makes it taste funny, but i do live in a hard water area so not sure if this has something to do with it?

how do you make yours ?

I do happen to know that if your water isn't boiling then it doesn't effectively liberate the molecules from the teabag and you get crap tea like on trains, so I always make sure the teabag is hit directly by the water. The teabag comes out after it brews by itself (not forced to mix by squishing with a spoon) and THEN The milk goes in. Ideally it'd be brewing in a teapot and the milk would be in the cup first, but this is WORK. The teabag comes into contact with milk OVER MY DEAD BODY.

Soft water here, sometimes a skin but not always. I'd say it's about 50/50.

1. Stick teabag and 1 lump of sugar into cup.
2. Add hot water.
3. Add milk and stir.
4. Drink.

-Yorkshire Gold in mug
-Hot water, straight from the boil
-Brew for a bit
-Splash of milk

Lovely

Nambarrie tea bag in cup. Or Punjana. Twinings is acceptable too. Boiling water poured on. Leave for a couple of mins. Agitate with spoon if in hurry. Remove tea bag. Add milk to make it the right colour.

Hard water affects tea badly and does cause that scummy effect you describe.. Tea in south London isn't nearly as nice as tea in County Down.

Scottish Blend tea for our lovely soft water.

Boiling water over bag - never add milk first as it stops the tea infusing properly (I think).

Add milk 'til its the right colour - a pinkish touch to it, otherwise its drowned.

I only ever make it for others though. Not a fan of tea myself.

Not an expert on tea and never drink the stuff, but somewhat surprised by the good doctor's advice to put the milk in first and then use water that's off the boil.

Like others here, I was always taught that the boiling water must collide with the tea leaves (bagged or otherwise).

It just goes to prove that if you don't let them watch you make it, they'll comment simply based on how it tastes.

Indeed, I'm another supporter of the must be boiling, *fresh* water hitting the bag and leaving to brew (if you have to use a bag). Definately not milk first, reduces the temperature of the boiling water, (plus the tea would be brewing in cold milk until the water is added).

I always struggles when trying to brew tea in Kent with it's hard water, I blamed the crappy kettle for that though, there was always a slight hint of limescale, especially if someone had boiled the water twice.

Of course at work I have to make do with off the boil water as we can only have one of those water heater thingys since we moved into the new offices. In the infinate wisdom of the NHS, the kettle, along with the toater have been banished, with no consideration of the effect on a cup of tea.

- Bag of PG Tips in cup
- Pour boiling hot water in
- Let it brew for about 2/3 minutes
- Stir, push teaspoon against the bag, lob the bag in the bin
- Splash of Semi skimmed, another stir.... and drink.

- Ensure that the PG Tips teabag is pulled out so it's a pyramid shape
- Place in mug, and infuse with fresh boiling water
- Add skimmed milk
- Never squeeze the teabag, instead continue to infuse until it's the right colour
- Remove teabag with a strainer
- Drink

It has to be PG Tips and fresh water. I tried one of these instant kettles and it made tea taste awful.

Gavin Scott wrote:Scottish Blend tea for our lovely soft water.

It's so clever how all the twee little tourist shops can get Americans / English visitors with "Scottish Blend" tea as if its something posh and not just PG in a blue box.

But yes, hot water before milk blah blah.

I myself use a Brita Filter kettle because despite having access to "our soft scottish water" it has to get to the kitchen via clapped out old plumbing and thus makes the tea a bit grotty. It's rather annoying as it adds an extra 40 seconds onto the tea making but never mind.