Some of the comments are quite witty. But seriously why is there a need to wind up an entire nation over something the whole world knows we do best and is so basic that Fenlandaddick can describe the correct method in one sentence?
Some of the comments are quite witty. But seriously why is there a need to wind up an entire nation over something the whole world knows we do best and is so basic that Fenlandaddick can describe the correct method in one sentence?
Some of the comments are quite witty. But seriously why is there a need to wind up an entire nation over something the whole world knows we do best and is so basic that Fenlandaddick can describe the correct method in one sentence?
I like the Manor Cafe in Lee, but a cup of tea is hot water with an unspecified amount of milk in it and a tea bag which you’re then supposed to spin and manipulate yourself. Nowhere to put your tea bag when you hoik it out, and worse of all way too much milk. You can always add a bit of milk, but you can’t take it out! Loads of cafes use this sacrilegious method, and many a time I have demanded a new cup of tea because there is too much milk, and pre poured milk (before the hot water is added from a machine) reduces the temperature when the water needs to be at least 93degrees to make tea properly. Loads of cafes use this method, but for £1.40 a cup it’s simply not good enough.
Me old Mum never says "I'm going to make a cup of tea", it's always "I'm going to make a pot of tea" Always warm the pot first; 1 spoonful of tea per person and 1 for the pot; let it brew but never let it stew. Pour and add a splash of milk and sugar if desired. I long ago succumbed to the convenience of a tea bag in the cup, add boiling water and milk. Never tastes as good as Mums though.
….and another thing, describing tea as ‘strong’ is used by a lot of people to quantify how milky or not it is. They are quite wrong. The strength of tea depends on the infusion process, tea before any milk is added should be a beautiful golden brown, something that can be judged by looking at the colour against the spoon, if it can’t be seen, or the tea is virtually black, it has brewed too long and all you taste is bitter tannin. Sainsbury’s gold label tea bags are the best incidentally.
Me old Mum never says "I'm going to make a cup of tea", it's always "I'm going to make a pot of tea" Always warm the pot first; 1 spoonful of tea per person and 1 for the pot; let it brew but never let it stew. Pour and add a splash of milk and sugar if desired. I long ago succumbed to the convenience of a tea bag in the cup, add boiling water and milk. Never tastes as good as Mums though.
Do you take the kettle to the pot or pot to the kettle?
Me old Mum never says "I'm going to make a cup of tea", it's always "I'm going to make a pot of tea" Always warm the pot first; 1 spoonful of tea per person and 1 for the pot; let it brew but never let it stew. Pour and add a splash of milk and sugar if desired. I long ago succumbed to the convenience of a tea bag in the cup, add boiling water and milk. Never tastes as good as Mums though.
Do you take the kettle to the pot or pot to the kettle?
Well ideally the two are next to each other. It's not an expedition
Some of the comments are quite witty. But seriously why is there a need to wind up an entire nation over something the whole world knows we do best and is so basic that Fenlandaddick can describe the correct method in one sentence?
They grow some fine tea but thats where it ends, their milky concoction is a second rate brew. I'm off to India in few weeks so I will try to turn things around for them.
Me old Mum never says "I'm going to make a cup of tea", it's always "I'm going to make a pot of tea" Always warm the pot first; 1 spoonful of tea per person and 1 for the pot; let it brew but never let it stew. Pour and add a splash of milk and sugar if desired. I long ago succumbed to the convenience of a tea bag in the cup, add boiling water and milk. Never tastes as good as Mums though.
Do you take the kettle to the pot or pot to the kettle?
Well ideally the two are next to each other. It's not an expedition
Some people make an issue of it, like milk in first or last?
….and another thing, describing tea as ‘strong’ is used by a lot of people to quantify how milky or not it is. They are quite wrong. The strength of tea depends on the infusion process, tea before any milk is added should be a beautiful golden brown, something that can be judged by looking at the colour against the spoon, if it can’t be seen, or the tea is virtually black, it has brewed too long and all you taste is bitter tannin. Sainsbury’s gold label tea bags are the best incidentally.
Fella where i work would always , leave the bag in the cup for 10 minutes with hot water because he liked it strong and then top it up with 50% milk , i couldnt understand why , always looked like dish water .
….and another thing, describing tea as ‘strong’ is used by a lot of people to quantify how milky or not it is. They are quite wrong. The strength of tea depends on the infusion process, tea before any milk is added should be a beautiful golden brown, something that can be judged by looking at the colour against the spoon, if it can’t be seen, or the tea is virtually black, it has brewed too long and all you taste is bitter tannin. Sainsbury’s gold label tea bags are the best incidentally.
Fella where i work would always , leave the bag in the cup for 10 minutes with hot water because he liked it strong and then top it up with 50% milk , i couldnt understand why , always looked like dish water .
Of course each to their own taste, but that bloke is losing out big time when you consider tea made in the Northern European way is the best.
Coming from an Irish background I would like to suggest that the Irish are as equally passionate about a decent cup of tea as the British.
….and another thing, describing tea as ‘strong’ is used by a lot of people to quantify how milky or not it is. They are quite wrong. The strength of tea depends on the infusion process, tea before any milk is added should be a beautiful golden brown, something that can be judged by looking at the colour against the spoon, if it can’t be seen, or the tea is virtually black, it has brewed too long and all you taste is bitter tannin. Sainsbury’s gold label tea bags are the best incidentally.
Fella where i work would always , leave the bag in the cup for 10 minutes with hot water because he liked it strong and then top it up with 50% milk , i couldnt understand why , always looked like dish water .
Of course each to their own taste, but that bloke is losing out big time when you consider tea made in the Northern European way is the best.
Coming from an Irish background I would like to suggest that the Irish are as equally passionate about a decent cup of tea as the British.
….and another thing, describing tea as ‘strong’ is used by a lot of people to quantify how milky or not it is. They are quite wrong. The strength of tea depends on the infusion process, tea before any milk is added should be a beautiful golden brown, something that can be judged by looking at the colour against the spoon, if it can’t be seen, or the tea is virtually black, it has brewed too long and all you taste is bitter tannin. Sainsbury’s gold label tea bags are the best incidentally.
Don't Americans possess kettles ? What's all this heating a cup in the microwave business.
And I really dont care if its milk first or not. Obviously milk last as you can then add how much you need depending on how much water etc but it's no biggie.
Isnt the whole milk first thing to do with the fine China cups they used back in the day , the cold milk first to stop the boiling water cracking the cup ?
Comments
But seriously why is there a need to wind up an entire nation over something the whole world knows we do best and is so basic that Fenlandaddick can describe the correct method in one sentence?
Wrong un.
Nowhere to put your tea bag when you hoik it out, and worse of all way too much milk.
You can always add a bit of milk, but you can’t take it out!
Loads of cafes use this sacrilegious method, and many a time I have demanded a new cup of tea because there is too much milk, and pre poured milk (before the hot water is added from a machine) reduces the temperature when the water needs to be at least 93degrees to make tea properly.
Loads of cafes use this method, but for £1.40 a cup it’s simply not good enough.
Always warm the pot first; 1 spoonful of tea per person and 1 for the pot; let it brew but never let it stew. Pour and add a splash of milk and sugar if desired.
I long ago succumbed to the convenience of a tea bag in the cup, add boiling water and milk.
Never tastes as good as Mums though.
They are quite wrong.
The strength of tea depends on the infusion process, tea before any milk is added should be a beautiful golden brown, something that can be judged by looking at the colour against the spoon, if it can’t be seen, or the tea is virtually black, it has brewed too long and all you taste is bitter tannin.
Sainsbury’s gold label tea bags are the best incidentally.
Its safe to say we like Yorkshire Tea in our household!
I'm off to India in few weeks so I will try to turn things around for them.
Coming from an Irish background I would like to suggest that the Irish are as equally passionate about a decent cup of tea as the British.
And I really dont care if its milk first or not. Obviously milk last as you can then add how much you need depending on how much water etc but it's no biggie.