1. Preheat the pot
One of the most underrated steps in tea brewing is preheating the pot. Pour some hot water into the teapot, swirl it around and then pour it out. This will prevent the temperature from dropping too quickly during the brewing process, so that the flavors are properly extracted.
2. Use boiling water
Brits prefer black tea, which requires boiling water to develop its full flavors. Always use fresh, cold water when filling your kettle - it provides better oxygen content and better flavor. As soon as the water boils, it should be poured over the tea. Sometimes you hear that it can't bubble at all because the oxygen is lost. It's true that the water shouldn't be left to boil, but you won't lose the oxygen that quickly if you just boil it.
"Bring the pot to the kettle, not the kettle to the pot."
3. Bring the pot to the kettle, not the other way around
"Bring the pot to the kettle, not the kettle to the pot." So bring the teapot to the kettle, instead of walking across the kitchen with the hot water to the teapot. That way, it won't get cold at all, and there's less chance of the water ending up where it shouldn't.
4. Dosing correctly
We don't need to mention that you need a good loose-leaf tea. But how do you dose the leaves? A classic rule is to use one teaspoon of loose-leaf tea per cup, plus an extra one "for the pot". A heaped teaspoon is about 2 grams, so for one liter you typically use 12 grams, or 6 teaspoons. The secret is to always use the same measure, at least until you know how you like it. If you shake it straight from a tea bag, it's hard to know how to change it next time if it was too weak, for example. You're the one who decides what tastes best anyway, so it may take a few pots until you've found the perfect dosage for that particular tea and your taste.
5. Let it steep for the right amount of time
The steeping time varies depending on the type of tea and personal taste. Check the brewing instructions on the pack. Now, the British mostly drink black tea, but here's a little guide:
Black tea: 3-5 minutes for best flavor.
Green tea: 2-3 minutes, and at a lower temperature, about 80°C.
Oolong: 1-2 minutes, but about 90°C
White tea: 2 minutes, about 90°C
If you leave the tea steeping too long, it can become bitter. When the tea is ready, use a tea strainer to strain the leaves. All varieties (except black) can usually be brewed several times on the same leaf.
6. Serve in style
A British tradition is to use a serving pot. This means that you brew the tea in a pot, and then strain it into a preheated serving pot. That way it doesn't steep for too long
The English almost always use milk in their tea. It's a matter of taste, but the teas known as "English Breakfast" are normally a bit "edgy" in flavor, and sort of made to have milk in them. Pour the milk into the cup first before adding the tea, so the first milk doesn't get too hot and change the taste. Lemon is also popular, as it also removes some bitterness. But not at the same time as milk, of course.
There are a few things to consider, but making a perfect pot of tea the British way isn't actually that complicated. So take your time, brew with care and enjoy a moment of relaxation with a really good cup of tea!
