Wednesday, 7 November 2012
A somewhat pointless and slightly hungover ramble about tea
I am so English it hurts.
This affliction is so severe that I refuse to make tea for others at work because I know then that they will offer to make me tea back and I will have to refuse or face drinking some sub par slop.
For me, a proper mug of tea is made thusly. I won't go into the use of a teapot here - sadly my place of employment is just not civilised enough to provide such essentials.
Select a mug in a pale tone. Nothing like a dark mug to make your beverage look insipid even when it isn't. People who use black mugs for tea are mad at worst, misguided at best.
Boiling water should be poured onto the teabag. Tea in first then the hot water - not the other way around - it ruins the delicious effect of the swirling water shifting the leaves about. If using sugar add it here so it can evenly disperse.
Tea should be left to left to steep or "mash" for at least a minute, preferably two.
Bag firmly squeezed and then removed.
Then, and only then, when the bag is removed, can milk be added. Add milk before the hot water and the liquid is not hot enough to steep the tea. People who do this get firmly tutted in the works kitchen. I mean - it defies logic.
Sit down and then drink tea. With reverence, and biscuits. Ideally three custard creams.