9 Essential Rules For Making The

Perfect Cup Of Tea

Essentially, this is a guide to not offending a British person.posted on February 26, 2014 at 7:45am
EST

Scott BryanBuzzFeed Staff











In 1946 George Orwell famously wrote an essay
about how to make the perfect cup of tea.

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His essay contained very important rules about making tea, such as
One should drink out of a good breakfast cup that is, the cylindrical type of
cup, not the flat, shallow type. The breakfast cup holds more, and with the other
kind ones tea is always half cold before one has well started on it.
The problem is that nearly 50 years later many people are still, still, getting tea
wrong. Very wrong. Every time. Especially Americans. So to settle this once and
for all, here is a guide of what you shouldnt do when making tea.
Write these rules down. Immediately.
1. Do not leave the kettle alone when boiling tea.

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Leave the kitchen whilst boiling the kettle so you can do something else? No.
You are making a British cup of tea. You are an ambassador for the tea. You are
expected to wait next to the kettle at all times.
Why? You have to wait for the ticking noise, six seconds after the kettle has
done that bubbling noise (the ticking is always much later than you ever
intended). When it has gone off, wait a tiny bit so it is overboiled. Then it is ready.
You must be ready.
If you arent ready, you have failed.
2. Do not brew the tea for fewer than 3 minutes.

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Some say 3 minutes. Some say 180 seconds. Please aim for somewhere around
the middle. It is critical that you brew between these times and not a second less.
Oh and warm the pot immediately.
And when you are brewing it, leave that teabag alone. Put it in and leave it. Do
not squeeze it. Do not dip it. Do not stir it. Do not wring it. Abandon it. If you
squeeze, dip, stir or wring it during the brewing period you have offended a
British person.
3. Do not leave the teabag in the mug.

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People tend to have floating tea bags whilst drinking their tea for two reasons.
The first reason? We have no time. We now live in a cash-strapped iPhone
minimalist design society. The second reason? It is fun. Pressing the top of the
teabag back into the mug after it has floated to the top, just so it can
gobbbbbblooooobbbbbbblleee topsy turvy.
But then are logistical problems. How do you deal with that squelchy bag at the
bottom of every mug after every cup? And how do you tip the tea down into your
mouth without the tea bag falling into your face resulting in first-degree burns?
Think about it.
4. Do not ever use any of these (unless life or death).

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If you ever give any of these to a British person by choice you deserve never to
speak to one again.
Sure, the taste of real milk compared to this milk isnt that different and yes, we
all had to use these milk sachets when we were students because we were poor.
Weve all had that low period in our lives where weve gone to the local
Wetherspoons pub and nicked 40 Millac Maids at 4 oclock in the afternoon.
Seriously. Its fine.
But offering them UHT now? In the sanctuary of their office or in the privacy of
their own home? How dare you. How dare you. Hang your head in shame.
5. NEVER put the sugar teaspoon into the tea.

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Why? Because you will contaminate the sugar. Contaminate the sugar!
You must tip the spoonful of sugar you are intending to to use into the mug from
the spoon. You then must return your spoon into the packet of sugar and repeat
until you have the allocation of sugar you need in the mug. Once you have done
this, it is then completely suitable to then stir the tea until all of the sugar has
dissolved. And you must stir. Keep stirring!
If you havent done this, then you have failed.
6. Never use a different type of milk than anticipated.

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Using semi-skimmed milk even though you have been told to use skimmed
milk?What are you? A criminal? Using skimmed milk instead of semi-skimmed
milk? I cant believe you are suggesting that. Its just utterly insulting.
Using 1% milk because that was the only thing that was left in the shop? STOP.
It is just hurting so much right now.
Also, never decide to use Earl Grey teabags instead of English breakfast if there
arent any English breakfast left. This is an insult. Instead, you must leave the
house and head to the nearest shop that sells the correct teabags posthaste
even if it is 3 oclock in the morning and the store is in another country. British
people dont expect anything else.
7. Never ever EVER pour the milk in first. EVER.

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Why should you never put the milk in first? Because the tea will never get to a
tea colour. It will just stay a milk colour. The milk colour! Youve just poured your
colleagues or your other loving half a pint. A pint of milk! Well done, you.
Oh so you will go back and rectify this in the kitchen will you? OK. How do we
sort this out? Make the tea all over again? Nah. That will take a lot of time. Like
all of three minutes. I know, you decide in your inspired wisdom Ill go and pour
more hot water into the mug. Nope wait. hang on a minute, its just looking
more and more like milk. OH GOD watery milk.
8. NEVER EVER use a microwave to reheat your tea.

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Seriously? You might as well cook a whole roast dinner in there from scratch.
You disgust me.
9. And clean the shit up afterwards.

Twitter: @conlelo
YOU HAVE DRUNK TEA. YOU HAVE ENJOYED TEA. YOU WILL NOW CLEAN
UP.
THIS IS TEA FFS.
Only if you follow these rules then you can enjoy tea.



How to Brew Tea
Brewing the Perfect Cup of Tea
Methods of preparing tea are a matter of personal choice and preference. There is
no "right" way to prepare and serve tea, however, there are many customs and rituals
that are associated with drinking tea that have stemmed from many cultures primarily
China, Japan and the UK. Those who wish to follow these customs and rituals, can
often discover new experiences associated with the long history of drinking tea. The
Japanese tea ceremony is one of strict practices that takes years to master. Whether
you're planning a tea party, or simply love a good cup of tea yourself, here are some
helpful tips on brewing the perfect cup of tea.

How to Brew the Perfect Cup of Tea

Choose the Best Water
Use fresh water each time you prepare tea. Artesian spring water is preferred over
tap water. Tap water should be avoided due to municipal water treatments which add
chlorine and fluoride and can greatly affect the true flavor of your tea. Not all bottled
waters are created equal. Purified and spring waters differ in mineral content, and
therefore must be chosen based on personal taste. Never use hot tap water to speed
up the boiling process. This adds additional impurities from your homes water heater.
Choosing your water is the best place to start if you want to improve the flavor of your
teas. Prepare cups of tea side by side using different sources of water and taste the
difference.

Choose the Best Tea
Choosing the best tea is not always easy. Grocery stores generally only carry tea
bags filled with low quality tea leaves. Although they might seem like a bargain, these
"name brands" are not worthy of being consider tea. Health food stores are more
likely to carry teas marketed as gourmet but typically have a limited selection of
average tea. These teas are an improvement to that of your local grocery store,
however they are lacking true quality. When it comes to buying quality tea, visiting a
tea house is a great place to start sampling different teas. This try before you buy
method of discovery is always fun. However, until recently, tea houses were only
found in major cities. But with the ever growing demand for quality teas, new ones are
spreading throughout the west. Choosing a reputable supplier is important. Imperial
Tea Garden carries a wide selection of teas in all price ranges. Buying rare and
exotic teas from around the globe has never been so easy. Choose Imperial Tea
Garden and taste the difference.


How much tea should I use?
As a rule of thumb - - use 1-2 teaspoons per 8 ounce cup and gradually add more
tea to achieve the briskness and body of your choosing. For best results, be sure to
allow room for the water to circulate between the leaves for best results regardless of
which brewing apparatus you choose.


Water Temperature
Aside from choosing the best water and tea leaves possible, Water temperature is the
most critical element in preparing the perfect cup of tea. Regardless of which
apparatus you choose to boil your water, remember to follow these guidelines when
starting out. Heat the water in a glass, ceramic or clay teapot until it reaches a boil
(212 degrees Fahrenheit) then allow the water to cool before brewing your tea.
Guideline: 180 degrees for green tea, 190 degrees for Oolong tea, 200 degrees for
black tea.
This is especially important when preparing delicate green teas. These temperatures
can be increased following successive brews. Quality teas can often be steeped 2-3
times.


Brewing Methods

Loose leaf in a teapot This method of brewing tea allows for maximum freedom for
the leaves to unfurl. This makes for a stronger, more flavorful cup. The
disadvantages are removing the leaves, and cleaning the teapot after brewing. If the
tea is not served and allowed to infuse longer than necessary, the tea can become
bitter.

The tea ball Most tea balls are made from aluminum or stainless steel mesh to hold
the tea in place. This allows for easier cleanup of the leaves. However, there is
usually insufficient space for the tea leaves to expand and prevents water from
circulating freely around the tea leaves. Tea balls vary in sizes from one to three
inches.

Stainless-steel mesh infuser This method is similar to the tea ball, however,
handles were added for easier handling and cleaning. The same disadvantages hold
true for the mesh infuser as do for tea balls.

Basket filters Basket filters that fit most teacups and mugs can be used to make
individual cups of tea. They are made from plastic, stainless steel, or decorative
ceramics. Basket filters are also available to fit inside teapots. This method of
brewing tea allows the leaves to circulate freely. It also makes cleanup and disposal
easy. The downfall is that not all baskets fit all teapots.

Tea socks Tea socks are a fabric enclosure and perform similar to the basket
filters. The disadvantages are that they stain and can retain the flavor and odor of
previous batches. If you switch between green tea and black tea this would not be
favorable.

Tea press The tea press is a glass enclosure with a mesh plunger that allows the
leaves to circulate freely while brewing and allows for compacting them to the bottom
before pouring. Tea presses are available in 2, 4, and 6-cup sizes. Be sure to size
correctly for your needs.

Brewing machines Most coffee-brewing machines heat the water temperature
near boiling. Although this works well for coffee beans its not suited for brewing fine
tasting green tea or oolong tea. Specifically designed tea brewing machines are now
coming onto the market but at a premium cost.


Steep time
After gauging the proper water temperature, the tea leaves are steeped in the water
using one of the methods listed above. Steeping tea leaves should be allowed to set
still during this process because excess motion can cause the release of more tannins
which can lead to bitter tasting tea. Do not steep tea for to long before serving when
brewing in a teapot. Many newer teapots have basket filters that can be removed
after the tea has steeped for the recommended time. Start with 1-3 minutes and
gradually increase the time to your preferred likeness. This is especially important
when preparing delicate green teas.


Serving Tips
Host a Tea Party with assorted tea sandwiches and other snacks prepared ahead of
time. Use a tea warmer to keep freshly prepared tea warm for refills and be sure you
have mastered your preparation techniques. This is no time for guessing.


Enjoy your perfect cup of tea!





How Much?
This depends on how you like your tea but a good rule of thumb is:
A good teaspoon of tea and one cup of water per person.

Not Just Once
These rare teas are of such high quality that the same leaves can be infused several times. Each time
you brew the tea different subtleties of the delicate flavours will be released.

It is essential that the tea leaves are not left to stew once they have been brewed to the desired strength.
Straining the tea completely between infusions will prevent the leaves from becoming bitter.

In China it is widely believed that the second or third brew of fine tea is the best.

Temperature
The water is best freshly filtered and should not be re-boiled because this diminishes the oxygen content.

For good leaf tea the water should be below boiling. This is because the amino acids (which produce the
tea's flavour) dissolve at lower temperatures than tannin. Tea made with water at 100c will be more
astringent and less sweet.

Ideally stop the kettle just before it reaches the rolling boil- when small bubbles form along the sides of
the kettle. Alternatively the warm cup brewing method is an excellent way to cool the water (see below).

If you are a real stickler and want to get it exactly right white teas are best at about 70c.
For green and black teas use water around 85c.

For OOLONG tea, on the other hand, hotter temperatures are critical to getting the top notes of flavour
and fragrance. Use freshly boiled water where bubbles are forming across the surface just before it
reaches a rolling boil.

Teaware
In the 8th Century the celebrated poet Lu Yu wrote that in order to enjoy a really delicious cup of tea a
porcelain cup should be used, preferably beside a lily pond in the company of desirable women.
Tastes may differ but Lu Yu's suggestion that tea is drunk from a porcelain cup is highly
recommended. Just as a fine wine may not live up to its full potential when drunk from a mug, the same
can be said of fine teas.

It is not recommended that you use a teaball strainer for any of our teas since the leaves and tips need
room to expand. It is much more effective to use a tea pot and a strainer - or our hand-filled bags

There are three methods to ensure perfect brewing:
1. Two tea pots method. The first tea pot is used to brew the tea. Once the tea has steeped to
perfection strain into a second warmed pot.

Leaving the leaves in water after the optimal infusion time is like a cooking a steak to perfection and then
leaving it in the frying pan. This is why our ancestors warmed the tea pot- it wasn't the pot we brewed the
tea in but the pot we served the tea from.

2. Warm cup method. Pour freshly boiled water into the number of tea cups required. The water can
then be returned to the teapot with the tea. In this way the water is measured precisely and none will be
left in the pot once it has been brewed and poured.
3. Hand-filled Tea Bags. Simply spoon leaf teas into these large, unbeached paper bags- large enough
to allow the whole leaves to swell as they infuse.

Steeping Times
White Tea
White tea is the purest and most delicate of all teas. It needs longer brewing time than other teas. Please
allow to steep for 3-6 minutes.
For a subsequent brewing less time is needed to steep the White Silver Tip Tea because the water will
have already penetrated the tips, allowing the flavour to be released. It can be brewed many times
without becoming bitter.
Malawi Antlers can be infused over and over again. We have made over 10 infusions from one teaspoon.

Green Tea
Green teas should be brewed for 2- 3 minutes for the first brew. If you are going to make iced tea or to
sweeten the green tea with sugar you may want to let it steep a little longer to bring out the more robust
tannic flavours.

Oolong
In China Oolong is drunk from tiny cups and each sip savoured. The best results are achieved by making
it in small quantities with a high leaf to water ratio. The number of infusions depends on your own taste
but oolong is often re-infused over six times revealing different subtleties of flavour each time.
Once brewed the aroma can be savoured for a moment before the taste.

Black Tea
For black tea the steeping times really differ with preference. If you want to drink the tea on it's own
(without milk) 1-2 minutes is ideal but if you want to build the strong tannic flavours you may want to leave
it longer for 3-4 minutes.

Rare Tea takes longer than a tea-bag because we use whole leaves not tiny particles of tea and it takes
longer for the water to penetrate the leaf. We hope you agree that the flavour is well worth the wait.

Milk and sugar?
White teas are so delicate and naturally sweet that you won't need to add sugar or milk. With green we
recommend honey over sugar. With black tea anything goes. We only sell the best leaf teas - and they do
not need anything but it's entirely a matter of taste.

Watch Henrietta demonstrating how to brew the perfect cup of tea