Directions for Making Traditional British Tea

RECIPE FOR MAKING TRADITIONAL BRITISH TEA

TEATIME!

Many Americans--even avowed Anglophiles--find British-style tea-making tricky. In the US, tea-making generally entails swirling powdered instant tea into a glass of cold water--or plopping a teabag into a cup of boiling water. Such a lackluster tea culture leaves many clueless about even simple things--such as understanding the difference between a "teapot" and a "tea kettle." So, before we make tea, let's clear up tea-making terminology!

The process of tea-making, regardless of what method is used, has one goal: to "steep" tea leaves in hot water, thus infusing the water with the flavor of the tea leaves. Different teas have different optimal steep times. Delicate white and green teas generally require a shorter steep time than bolder black teas. Steeping for too long will release tannin, making tea taste bitter. However, in the end, preferred steep time is simply a matter of one's personal taste!

A tea kettle is a pot or kettle of any kind that is used for boiling water, usually on a stove top. But tea kettles may also be electric.

ELECTRIC TEAKETTLE

STOVE-TOP TEAKETTLE

TEAPOT

A teapot, on the other hand, is the pot, usually ceramic or glass, in which hot water and tea leaves sit in to steep. In other words, one pours boiling water from a tea kettle into a teapot. The hot water will infuse the tea leaves, which are already in the bottom of the teapot. Technically, one can actually both boil water and steep the tea leaves in a teakettle, but to do so is usually messy! Consequently, a different vessel for each activity is preferable . . . and traditional.)

NOTE: Tea leaves may be placed directly into the bottom of the teapot or put into a "tea ball," which is then placed inside the pot.

If the leaves are loose in the teapot, one will need to strain the tea while pouring it into a teacup so that the leaves don't fall into the cup. That would be quite unpleasant to drink leaves with one's tea, right? To strain the leaves, one uses a tea strainer. Typically, a tea strainer fits over the top of the teacup. After pouring steeped tea into the teacup, simply remove the strainer from the cup and set it aside until next time you pour!

TEA STRAINER (Fits over teacup)

Rather than use a tea strainer that fits over the top of a cup, one may put the loose leaves in a "tea ball" before placing them in the teapot to steep in the hot water. Tea balls are available in many configurations, here is one common type:

TEA BALL (placed in teapot)

Alrighty, you're ready to make tea! Enjoy!

RECIPE FOR MAKING TRADITIONAL BRITISH TEA

1. Assemble supplies:

teakettle
teapot
tea leaves (Assam and English Breakfast are both very popular)
measuring spoon
tea strainer (or a tea infuser, such as a “tea ball”)
teacup
If condiments are desired: milk, sugar, and/or lemon (And many Brits do like their milky tea!)

2. Fill teakettle and bring water to a boil.

3. While water is heating, rinse out teapot with cold water. (“Rinsing the pot.”)
One obviously wants a clean pot!

4. When water reaches a boil, turn it off immediately.
  The longer water boils, the less oxygen it contains, and this will adversely affect the tea’s taste.

5. Pour some water into the teapot and swill it around, then pour it out. (“Warming the pot.”)
  A warm teapot will allow the tea water, which will soon be added, to stay warm for a longer length of time.

6. Place tea leaves into the teapot. Alternatively, you may put the leaves into a tea ball or infuser, which is then dropped into the pot.
The proportion of tea leaves to water varies, depending on personal preference. If you are new to tea making, trail-and-error will be necessary, initially, to determine how strong you like your tea. Generally speaking, a rounded teaspoon of leaves per every 6 oz. of water should work, plus add one additional teaspoon of leaves “for the pot.”

7. Fill the teapot with the amount of water you intend to use.
As stated above, approximately 6 oz. of water for every teaspoon of tea. Generally, water just shy of boiling point is preferred, however "to boil" or "not to boil" is a heated matter of debate. I've heard more Brits say, "Do NOT bring water to a full boil." I'm certainly not going to step into the middle of this debate! My advice is to try both ways, then decide which you prefer.

8. Let tea steep.
  Most tea should steep for 3-5 minutes. Tastes vary, however; so again, you will have a period of trail-and-error. Some delicate teas may need only 2 minutes to steep. Under all circumstances, 10 minutes is too long a steep time and will make any tea taste bitter.

9. Pour tea into a teacup using a tea strainer to keep the leaves out of the cup. Or, if using a tea ball or other type infuser, remove it from the water.
If using a tea strainer, the leaves will remain in the pot, and, consequently, the remaining tea will become stronger--but this can be perfectly fine. If you have prepared, say, three cups to drink, each cup will be stronger than the previous one, and this variety can be pleasurable. Perhaps the first cup will be light and require no condiments or only a little milk, but by the last cup, the strength of the tea will require quite a lot of milk and sugar.

If, on the other hand, you have used an infuser to hold the leaves, then after steeping, when you remove the infuser, the strength of the tea will remain uniform. This is perfectly fine, too. It’s simply a matter of preference.

10. Add milk, sugar, and/or lemon to taste.
  Some Brits insist upon putting milk into the teacup first, then adding the tea; others do the opposite. All hold strong opinions about the issue.

Note: Tea leaves should be stored in an airtight container at room temperature.