Making Tea 2 - Obtaining the Most out of Darjeeling or Earl Grey

Once the Victorian times English ladies invited you for tea and cucumber sandwiches, they'd in your mind a refined and delicate black tea for example highland Darjeeling, a mix for example Russian Caravan or perhaps a flavoured blend for example Earl Grey. These teas don't have the raw power from the strong black teas, but rather they provide a variety of delicate flavours that must definitely be presented by careful preparation from the tea.

Like other black teas these are generally very dark in colour, sometimes with reddish hints, however the aroma differs and frequently they've larger leaves. The water temperature is less critical, and also the brewing time is a touch longer, so they are better teas to organize if you're not next to the kettle. The flavours would be best appreciated with slightly or no milk.

The critical factors are quality equipment and materials, cleanliness and optimal flavour extraction. The technique given here works best for many of these teas, but twenty-four hours a day experiment. You'll need:

Top quality, fresh black tea for example Darjeeling or Earl Grey

Medium weight or elegant china teapot with a decent spout

Fresh, clean, soft water

Kettle, electric preferred

Tea strainer, stainless with capable preferred

China teacups, preferably 150-200ml

Skim or low-fat milk (optional)

Tea cosy to maintain teapot warm (optional).

People who drink their tea without milk could find that the little lemon or sugar improves the flavour, but I'm still believing that good tea is more enjoyable without. What direction to go:

Place the water onto boil. You'll need about 1 teacup (200ml) per person, plus 1.

Pre-heat the teapot with warm water, especially if the area is cold.

As the water reaches the boil, pour any warm water from the teapot.

Add tea to pot: one good, heaped teaspoonful (about 4g) per person, plus one "for the pot".

Pour water to the tea immediately, or once it's stopped boiling. Stirring isn't needed.

Leave to face for 5-6 minutes. During this period the entire flavour should develop, but any more and also the tannins will quickly be extracted, giving the tea that woody or stewed flavour. Cover teapot with tea cosy if room is cold or draughty.

Gently stir the tea who are holding cards utilizing a spoon, to combine thoroughly and be sure every cup is one of the same strength.

Should you prefer milk, pour an extremely small volume of skim milk into each cup. About 1 teaspoon or 5ml is sufficient. When there is only full cream milk, use less.

Pour the tea into each cup while using strainer to trap leaves (there must be several ).

All of the tea ought to be poured at the same time, leaving just a little who are holding cards. Refilling the teapot immediately with warm water allows another cup, however it should never be of the same quality.

The tea as poured ought to be a light-to-medium coppery brown. If milk is added, the tea ought to be quite translucent and might appear grey. The tea within the cup should remain drinkable for 25 minutes approximately, which time could be extended by since the cup having a lid.