I have previously blogged of my love of tea. And with this love, comes many years of practice and study. Although I will often be proper and get loose tea and a teapot out when friends come over, I have no qualms throwing a teabag into a mug, all casual-like.
Mummy Barrow blogged about making ‘the perfect cuppa’ last week. So I thought I would weigh in with my recipe for making a cup of Black/English breakfast tea. I prefer Yorkshire Hard Water, Clipper Organic and PG Tips (in that order). I am sure there are other good ones but I am happy with these.
Damn Fine Cup of Tea
1. Boil water.
2. While water is boiling, place teabag in a mug (preferably a big mug so you have more tea to drink).
3. Once water has boiled, wait 10 seconds then pour water into mug (on the side of the mug, not directly onto teabag as to not damage teabag).
4. Take a spoon to gently push (and keep) the teabag down, to further infuse the tea. Steep teabag for 2-3 minutes.
5. Add milk, then sugar if needed.
Everyone’s milk preference differs, but I like my tea to be the colour of me. If you aren’t familiar with my skin colour, then this is what I’m talking about:
How do you make a damn fine cup of tea?