Recipe by French Tart
The perfect pot of English tea leads to the perfect cup of English tea! I know this is NOT a recipe, but it is amazing how many people do not know how to make a PROPER POT of tea! We always make a pot of tea at home - even if there is only one of us here, we just use a smaller pot! I also prefer loose tea to tea-bags, but we do use good quality tea-bags as well. This is my method for making a perfect pot of tea, and therefore a perfect cuppa. This has been posted due to a request from my daughter, who obviously has FAR more sophisticated tastes as a university student than I did when I was one!! Plus, what can be nicer then baking a cake, inviting a couple of friends over and having a natter with a cuppa? It puts the world to rights! Quantities are listed for a pot of tea for two.....you can increase or decrease the amounts to suit.The following extract is from Mrs Beeton's book of Household Management printed in 1880; here she suggests the method for a "perfect" cup of tea, using loose tea of course and NOT tea bags! "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually ‘boiling’, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,—in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner."
Top Review by Spice Princess
I am an artist with a degree in ceramics. I have formed teapots out of raw porcelain clay with my bare hands. It's lovely to see how many people in this modern world still appreciate such things! I will admit I can be lazy and make tea in the microwave with a Lipton teabag, but I was trained since art school to appreciate the ritual, and so sometimes one must take the very best teapot off the shelf and do it "the right way". Ever since childhood, I have taken my tea the way my mother does, with milk and a little honey. Thank you so much for the reminder of how much this tradition means to me!
- 3 teaspoons loose tea, such as assam tea or 3 teaspoons darjeeling tea or 3 teaspoons english breakfast tea or 3 teaspoons orange pekoe tea or 3 teaspoons lapsang souchong tea or 3 teaspoons earl grey tea or 3 teaspoons ceylon tea
- granulated sugar
- white sugar cube
- lemon slice
Directions See How It's Made
- Only use freshly drawn cold water, ensure that kettles or water boilers are de-scaled regularly and that teapots are spotlessly clean.
- Teapots should be warmed with hot water, which is then poured away.
- Use the recommended number of tea bags or one teaspoon of loose tea per cup, AND one teaspoon for the pot. (For one person use a 10oz tea pot, for two persons a 20oz tea pot is recommended.).
- Water should always be freshly boiled and boiling when added to tea.
- Leave to brew for 3-5 minutes before serving. Stir before serving.
- Pour a little milk into each cup before pouring the tea through a strainer if necessary, and sweeten with sugar as required.
- You can omit the milk and serve the tea with lemon slices if you wish.