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Author Topic: The perfect cup of tea  (Read 9003 times)

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Offline Cyberus

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Re: The perfect cup of tea
« on: February 27, 2004, 02:45:10 PM »
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whabang wrote:
1) Heat the water until it about to boil.
2) Pour the water into the cup.
3) Pour some milk into the water.
4) Add the tea bag. Let it sink down to the bottom.
5) Stir every 30 seconds for three minutes.
6) Take up the tea bag, squeeze out any remaining water, and then throw the tea bag away.
7) Stir the tea for a couple of seconds.
8) Enjoy!


I disagree about adding the milk before the tea has brewed, as this tends to stop the tea brewing as much - when I drink black tea I tend to drink it strong, and so only add the milk after the tea has brewed.

Of course, the best cuppa is made by using leaves in a teapot, and it goes further too...
The other advantage of using a teapot is that is someone turns up / wakes up just after you've made a brew, you'll often have a cup to offer them straight away...






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Offline Cyberus

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Re: The perfect cup of tea
« Reply #1 on: February 27, 2004, 08:11:01 PM »
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Speelgoedmannetje wrote:
ADDING MILK TO TEA???????????????????????
Yeurck, that is sick!

Well it depends on the type of tea.

I usually don't have milk in my tea, because I drink green tea

1. Pour warm water into and over the outside of my lovely purple clay chinese teapot
2. Put a teaspoon of Lo Chu Cha (gunpowder tea) into the pot
3. Put on kettle, with fresh water
4. Stop kettle just when it starts to bubble, a good few seconds before it would click (for green tea one should use 'fish eye water', rather than 'old man water' - this is when the kettle clicks)
5. Pour water into pot, leave for no more than about four minutes
6. Pour tea into one (or two if I have company)of my lovely chinese tea bowls, making sure that no water is left in the pot to stew.
7. Enjoy!
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Offline Cyberus

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Re: The perfect cup of tea
« Reply #2 on: February 29, 2004, 08:08:34 PM »
Really!

As I said before, I don't usually drink milk in my tea because I usually drink Chinese green teas.

Tea pots should not be made from metal, as the 'metallic chi' affects the flavour of the tea.
The best teapots are made from China (that makes a 'ching!' sound when you flick it or sand pottery, particularly Jixing (purple sand pots) from the Jixing region of China. These pots are actually porous and so good care must be taken with cleaning and storing them - they improve markedly with age as they absorb the tea, but can also absorb strong odours and chemical cleaners if care is not taken!

Forgive me forgetting that the Dutch invented everything, ruled the world and removed needlessly rude comment, but English people drink milk in their tea, because it is so-called 'English tea', black tea usually from Sri Lanka and India.

If an English person drinks green, white, or red Chinese tea, they don't add milk, because that would be terrible! I don't have milk in my tea, unless I drink English tea. The reason I add milk to English tea is that it is very strong and would make me go 'yeurgh!' on its own. I'd like to see *anyone* drink a five-minute-brewed Assam without milk or a big dose of sugar (sugar, yeurgh!).
I would never suggest that you drink milk with Oolong, Lo Chu Cha, Jasmine tea, etc., however

The nations with greatest tea-making traditions are England, Morocco, Russia, China, Korea, Thailand, Malaysia, Indonesia, Tibet, Mongolia, India and Japan :-D England being the most recent addition to the club. The Portuguese were believed to be the ones who introduced tea to Europe, although the Dutch also began importing it soon after.
And by the way, tea is an interest of mine and I've done much reading on the subject.

Did you know that monkey tea is called monkey tea because its a certain variety that grows in such remote places that it has to be picked by trained monkeys?
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Offline Cyberus

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Re: The perfect cup of tea
« Reply #3 on: March 08, 2004, 01:08:21 AM »
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KennyR wrote:
NoooooooooooooooooooooooooooooooooOO!

Never let the teabag touch the milk!!


I have to agree with that.

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