Daily Mirror (Northern Ireland)
BREWED TO A TEA
3 TAKE CARE OF YOUR TEAPOT 24 million ways to make a cuppa? Here’s our 10 tips
YOU’D think it simple enough but making a cuppa with a teabag varies enormously from region to region.*
Brew one minute 19 seconds, prefer semi-skimmed milk, and dunk bags three times.
Brew 1min 32secs, semi-skimmed milk, and dunk twice.
Brew (mash in
Yorks) 1 min 34 secs. Semiskimmed. Dunk twice.
Brew 1 min 44 secs. Semi-skimmed. Dunk three times.
Brew 1 min 48 secs. Semi-skimmed. Dunk three times.
Brew almost 2 mins. 60% have semi-skimmed. Dunk just once.
Brew for more than 2 mins. 26% add milk first. Dunk just once.
Brew 1 min 44 secs. Dunk three or four times. Brew 1 min 43 secs. Dunk three times. Brew 2mins 40 secs. 20% put milk in first.
Brew 1 min 44 secs. Dunk four times. WHEN it comes to preparing the perfect brew we should know our stuff.
But were you aware there are 24 million ways to make a cuppa?
Nottingham Trent University and Tetley came up with the figure after calculating all the different ways we like our tea.
Variables included milk or black, strength, sweeteners or sugar, blend and type of mug. Here, expert Angela Pryce shares her tips for total teatime perfection.
Tea absorbs moisture and kitchen smells which can affect the flavour. Angela says: “Keep loose tea or teabags in a sealed container.”
Angela recommends freshly drawn cold water every time you fill the kettle. She says: “The oxygen in the water is vital to produce a lively, bright brew. Over-boiling reduces the oxygen and changes the taste and appearance.” Make sure your pot is clean. A dirty one can affect the taste. Swirl boiled water around the inside before filling it. “This ensures the water remains hot when poured,” says Angela.
Angela recommends one teaspoon per person and one for the pot, if using loose tea. She adds: “If you prefer teabags, use two or three per pot depending on how strong you like it.”
Boiling water is recommended for black teas and herbals and a touch cooler for more delicate greens, oolongs and whites. Angela says: “If you have a temperature-controlled teapot then 80°C is perfect for these lighter teas. Or simply leave your boiled water to cool for around five minutes before using.
Leaving tea brewing under a cosy will leave it bitter and stewed. “A removable infuser or decanting the leaves into another pot are good solutions,” says Angela.
Three to five minutes depending on the leaf. Angela says: “The general rule is the darker the leaf, the longer the brewing time. Black teas up to five minutes while most green teas just three minutes.”
Angela says both have their benefits. “For many people the ritual of preparing loose tea is part of the pleasure, while teabags are more convenient.”
The “milk in first” rule was to protect the fine bone china it was once served in. Nowadays it’s down to taste. But Angela says never put milk in first when using a teabag in a cup. “This will cool the water and limit the brewing ability.”