The Perfect Pot and Cup of English Tea!
"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.""
photo by gailanng
- Ready In:
- 7mins
- Ingredients:
- 6
- Yields:
-
1 Pot of Tea for 2 people
- Serves:
- 2
ingredients
- 3 3 teaspoons earl grey tea or 3 teaspoons ceylon tea
- water
- milk
- granulated sugar
- white sugar cube
- lemon slice
directions
- 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.
Questions & Replies
-
For a pot of tea for four people seems like for tea bags and one for the pot is too much. What do you recommend
Reviews
-
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! -
Growing up as a "proper" young lady~ my wonderful Grandmother made me this tea even though I was only 5 years of age. The tea was served in a proper china tea cup with the proper saucer underneath with a spot of cream and sugar cubes, of which you would use sugar tongs to very gently put into the bottom of the tea cup and promptly put the cream/milk and then the addition of the tea. This quiet afternoon I found this treasure of a recipe to replicate the exact tradition of which I had learned to serve tea. This is exactly as used more the 45 years ago, and it brought to mind many fond memories back in view. I used Earl Grey tea~and even had the absolute sugar cube to sweeten the tea. I just happened upon cream this morning so there I was~set up for the perfect day to enjoy the perfect tea. Thank you FT, for the wonderful memories and the absolute tradition of this afternoon treat. -
Okay, I'm impressed already. Stop tickling me! -
Wonderful! I used good quality, made in London, English breakfast tea bags. DH has always told me to freshly draw the water and now I am a believer. It was perfect with a slightly heaping tea spoon of sugar and a fresh lemon slice along with some delicious gluten free zucchini muffins fresh from the oven. Of course I will use this recipe again. Made for Winter Wonderland! Christmas and Holidays Tag Game Dec 2010 in KK's forum. -
Sitting in the winter sunshine with a wonderful cup of English Breakfast and a slice or 2 of warm banana cake, what more could you want, delicious. Thank you FT, made for Make My Recipe - Edition 11.
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RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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