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How do you make tea?

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  • #1

    How do you make tea?

    And what brand do you use?
    This is a spin-off from the Breakfast thread, where I wrote:
    'Yorkshire' Tea by Taylor's of Harrogate, the loose-leaf version, made in a two-pint pot using four rounded teaspoonfuls, which is pretty darn strong, because 'Yorkshire' is a strong blend in the first place, and brewed for a full five minutes by the timer.
    To expand: I'm a stickler for doing it the proper way when it comes to tea - loose-leaf, not bags, and emphatically not made in the mug; warm the pot and pour the water on while it's boiling; use one rounded teaspoonful per half-pint mug (i.e. four in a standard two-pint pot, filled to the brim); let it brew, under a tea-cosy, for a full, timed five minutes; then drink with milk and sugar to taste (I have one level teaspoonful: I've tried giving up sugasr in tea many times, but I can't keep it up).
    Tour of my back garden mini-orchard.
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  • #2
    It all depends on the tea and the result that you want from it, at the moment I am into Oolong and Oolong Ti Dung, Oolong needs about 4 -5 minutes and the Ti Dung about 2 - 3 minutes, other times my favourite is Vietmanese Organic first blush black tea and this is brewed for 4 - 5 minutes. I use fresh drawn water poured over the tea leaves while still on a rolling boil with the pot being warmed beforehand, I use a cup and add milk or lemon and sugar depending on the variety of tea.

    PS when the OH makes me a mug of tea she bungs a teabag into a mug with water that is usually been reboiled, waits about a nano second then whips out the tea bag

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    • #3
      All depends on time of day and how busy I am!

      Normal cuppa for me is ...2 large mugs, 1 teabag ( Yorkshire or Lakeland) dibble bag around in each one for a minute or so then add a big slosh of fresh milk.
      Yum!...first one consumed hot/warm...second one warm/cool

      repeated about 4 times a day!

      I enjoy herbal teas in the evening- homemade or bought- with no milk
      And on rare occasions I love a cuppa of loose tea brewed in a warm pot..lapsang or earl grey or gunpowder or green tea.
      Leave a few mins- but not stewed then pour into a china cup ( with saucer) with a dash of milk waiting in the bottom. No sugar....yummy with a slice ( or two)of homemade cake infront of the open fire on a rainy Sunday afternoon!

      (TEB...I'd enjoy having a cuppa with your OH!!!)
      "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

      Location....Normandy France

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      • #4
        Originally posted by Nicos View Post
        All depends on time of day and how busy I am!

        Normal cuppa for me is ...2 large mugs, 1 teabag ( Yorkshire or Lakeland) dibble bag around in each one for a minute or so then add a big slosh of fresh milk.
        Yum!...first one consumed hot/warm...second one warm/cool

        repeated about 4 times a day!

        I enjoy herbal teas in the evening- homemade or bought- with no milk
        And on rare occasions I love a cuppa of loose tea brewed in a warm pot..lapsang or earl grey or gunpowder or green tea.
        Leave a few mins- but not stewed then pour into a china cup ( with saucer) with a dash of milk waiting in the bottom. No sugar....yummy with a slice ( or two)of homemade cake infront of the open fire on a rainy Sunday afternoon!

        (TEB...I'd enjoy having a cuppa with your OH!!!)
        It maybe an old wife's tale but the reason I heard why people put milk into the cup after the tea was because the cups being of fine bone china would crack when adding hot liquid to cold.
        Last edited by TEB; 22-10-2010, 11:11 AM.

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        • #5
          hmmm..that's interesting!...I know there are 2 very different views on that- I just do what my parents did.

          If I'm using a tea bag though, the milk goes in afterwards cos I've notced that thefat in the milk seems to slow down or block the tea from effusing as well through the actual bag.
          "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

          Location....Normandy France

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          • #6
            Originally posted by StephenH View Post
            And what brand do you use?
            We use Co-op loose leaf tea and have done for the last 36 years it's made in a china tea pot and brewed under a tea cosy for 4 minutes, milk in first but no sugar.

            When we're camping its Co-op tea bags but still made in a stainless steel pot.
            Location....East Midlands.

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            • #7
              Originally posted by TEB View Post
              It maybe an old wife's tale but the reason I heard why people put milk into the cup after the tea was because the cups being of fine bone china would crack when adding hot liquid to cold.
              Why would bone china crack when adding hot liquid to cold? Surely it would crack when adding hot liquid to the cup without the milk?

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              • #8
                Tea bag ( tesco ) in a mug, pour on hot water stir and squeeze,take out tea bag add milk and sweetner, I can and should leave out the sweetner.
                Gardening ..... begins with daybreak
                and ends with backache

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                • #9
                  I never drink tea.
                  The river Trent is lovely, I know because I have walked on it for 18 years.
                  Brian Clough

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                  • #10
                    Originally posted by TEB View Post
                    Ti Dung
                    Bleuurgh
                    You have to loose sight of the shore sometimes to cross new oceans

                    I would be a perfectionist, but I dont have the time

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                    • #11
                      Originally posted by zazen999 View Post
                      Why would bone china crack when adding hot liquid to cold? Surely it would crack when adding hot liquid to the cup without the milk?
                      It was the old 'upstairs downstairs' thing.

                      If you were 'upstairs' you poured the hot tea into the cups, and added the milk. The cups were bone china and completely heat resistant.

                      If you were 'downstairs' the cups were made of pot, and if you poured the hot tea into them they would craze, therefore milk in first.

                      It may well be an urban myth, but it is an explanation.

                      Personally on the very odd occasion I have tea I do prefer to make it in a pot, and use the 'upstairs' method, because if you put the milk in first, you get a horrid scummy surface to the tea. Doesn't change the tase, it just looks better.

                      valmarg

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                      • #12
                        Originally posted by zazen999 View Post
                        Why would bone china crack when adding hot liquid to cold? Surely it would crack when adding hot liquid to the cup without the milk?
                        Originally posted by valmarg View Post

                        If you were 'upstairs' you poured the hot tea into the cups, and added the milk. The cups were bone china and completely heat resistant.

                        If you were 'downstairs' the cups were made of pot, and if you poured the hot tea into them they would craze, therefore milk in first.
                        Yeah - I know the reasoning... The explanation that bone china would crack adding hot liquid to cold was what I was questioning, not the bone china itself......

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                        • #13
                          Get mug, pour in a little semiskimmed, pop in teabag (tesco's common or garden) pour on boiling water, stir till right colour take out tbag....... don't like it too milky or too strong. Make tea this way at work and everyone says I make a great cuppa. Can't say I've ever noticed a scummy surface....
                          S*d the housework I have a lottie to dig
                          a batch of jam is always an act of creation ..Christine Ferber

                          You can't beat a bit of garden porn

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                          • #14
                            Originally posted by zazen999 View Post
                            Yeah - I know the reasoning... The explanation that bone china would crack adding hot liquid to cold was what I was questioning, not the bone china itself......
                            Well, it wouldn't would it.

                            valmarg

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                            • #15
                              Originally posted by valmarg View Post

                              If you were 'downstairs' the cups were made of pot, and if you poured the hot tea into them they would craze, therefore milk in first.



                              valmarg
                              I guess I'm just a downstairs kinda gal......
                              S*d the housework I have a lottie to dig
                              a batch of jam is always an act of creation ..Christine Ferber

                              You can't beat a bit of garden porn

                              Comment

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