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The Ultimate Guide to British Tea

There's a practice to making the perfect cuppa that's almost ceremonial for us Brits, and here's how you do it right:

  1. Boil your water - must be fresh, not reboiled!
  2. Pre-warm your teapot/cup - swirl a bit of boiling water in it.
  3. Tea bag or leaves - Loose leaves? Use 1 tsp per person and one for the pot.
  4. The pour - Water goes over the bag/leaves, never the opposite.
  5. The brew - 3-5 mins, no less, no more. Patience mates!
  6. Remove the bag/leaves - Don't squeeze the bag, just lift it out.
  7. Milk? - A dash, after if you must, but taste it black first.
  8. Sugar? - Controversial. To taste, or none at all if you're brave enough.
  9. The sit - Let it sit for a minute.
  10. The enjoy - Bliss in a cup. Now debate when a biscuit becomes a cake.

Follow these steps and you're golden. Are you doing it different?

Submitted 11 months, 1 week ago by tea_is_life


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Everyone knows you make the best tea by throwing the bag at the cup from across the room. If it lands, it's gonna be a good day. Also, gotta add the milk in with the bag and just microwave it all. Quick, efficient, and burns the taste buds right off so you can't tell good from bad. Perfect.

11 months, 1 week ago by CuppaChaos

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Tea bags are a travesty. If you're not using leaves and a teapot, you're not serious about your tea. Full stop. The difference is night and day, and it's the only way you'll catch the subtleties of a fine Darjeeling or Assam. Also, keep your squeeze-happy hands off the bags, you're bruising the leaves! Gently mate, gently.

11 months, 1 week ago by LeafOnlyLloyd

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So what's the actual deal with reboiled water? I've done it before and my tea tastes fine. Is there some tea connoisseur nuance I'm missing out on?

11 months, 1 week ago by NewTeaDrinker

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I followed your steps and yes, golden. Except you forgot the step where I over-soak the biscuit and it falls apart into the tea turning it into a swampy mess. Every. Single. Time.

11 months, 1 week ago by SoggyBiscuitLament

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Not everyone's cup of (herbal) tea but I recommend giving camomile a go without milk or sugar. It's like a hug for your insides. Oh, and while you're at it, try a bit of honey if you want sweet without the controversy.

11 months, 1 week ago by JustHerbalThanks

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Sugar is a must unless you're some kind of masochist. And I'll die on the hill that Jaffa Cakes are cakes. They're called CAKES for a reason.

11 months, 1 week ago by BiscuitDebater93

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Milk first, then tea. Fight me. It's how my nan did it and it's the right way. All this science about milk proteins and tea temperatures won't sway me.

11 months, 1 week ago by MilkFirstHeretic

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A solid guide, though I reckon the brew time depends on the type of tea. For instance, a delicate green tea might only need a minute or two while a hearty English breakfast can hold out for a full five. Always gotta consider the strength of the blend and personal preference. And who brews with leaves should definitely invest in a good strainer—bits of leaf in the teeth can ruin the zen of a good sip.

11 months, 1 week ago by ProperBrewer