How to make a cup of tea

Let's start with the basics:

Water

Generally, I'm not too fussy about what kind of water is used to make a cup of tea. If I had to express a preference I would plump for locally-sourced tap water over bottled spring water but this is an opinion and, frankly, each to their own. The single most important factors in tea making, other than the quality of the tea, is that the water you use MUST be fresh and MUST be boiling.

Tea

There are many varieties of tea ranging from real tea (Camellia Sinensis in it's many and distinct forms) to substitute plants (like South African Rooibos) and infusions (often dried fruits, herbs and/or flowers). Over time, I aim to provide a guide to teas and what you should expect to find in the different styles of tea.

Bags or Loose leaf?

This comes down to personal preference but I feel that there is a tendency for some bags to impart a flavour of their own into the tea - this can help to enhance the overall flavour but can also serve to quash any subtlety in flavour.

For loose leaf you will require one teaspoon per person and one 'for the pot' - stir once and leave to brew.

For Teabags, one per person is sufficient.

Brewing

The brewing process is complex and the time required to brew tea can vary wildly depending on the age, variety and leaf type/size of the tea. In all circumstances, and for the optimum cup of tea, the brewing process should take place in a warmed tea pot - not a cup or mug! For best results refer to the tea packaging.

Milk

I generally take milk in my tea and like to limit this to cow's milk with a fat content no higher than 2% and no lower than 1%. This is not a hard and fast rule though as different teas are more suited to a higher fat content, a different source of milk or, indeed, no milk at all. Rooibos, for example, is great with a touch of Soy milk (which enhances the vanilla flavour of the tea) and equally pleasurable with no milk at all. Earl Grey tea (among others) is often served with a small slice of lemon rather than milk.

Sugar

Ewww no! If you find yourself in a greasy spoon with a mug of builder's best a few grains may help to get you through to the end but this should be a rarity and certainly not a norm.

Pouring

Your tea should be served, where possible, in a warmed china cup. Modern technology has provided us with sturdier, more heat-resistant china which means we can pour the tea first before adding a splash of milk afterwards (if required)

Drinking

You should start to drink your tea as soon as it is cool enough to do so but you should savour the cup - this will allow you to appreciate the flavours that develop during the cooling process.

Why not try:

A selection of light sandwiches and featherweight cakes to compliment your tea selection

Alternatively

Bang a teabag in a huge mug, pour on the hottest water you can find and stir it until it's gone dark enough. Add milk and nonchalantly knock back the resulting cuppa like a pint of hotter, tastier water.

While you're at it, why not try:

Dunking a few biscuits, messing it up and dealing with the consequent sweet soup you have made in the bottom of your mug.

Trust me, I love it either way

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