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How do you make your tea? Watch

  • View Poll Results: How do you make your tea?
    water then milk
    44
    83.02%
    milk then water
    7
    13.21%
    other (post below)
    2
    3.77%

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    (Original post by AperfectBalance)
    First I put the teabag in the milk, I add the sugar then I add water, I put the cup in the microwave and leave it for a bit. perfect tea every time
    :noway::noway::noway:
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    If I'm making it in the teapot (which I always think tastes better!), I'll put the teabags and water in the teapot and leave it to brew for a little while. Then I'll pour the milk into the mug followed by the brewed tea.
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    I only drink green tea so just put it in a mug at hot water and that's that
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    (Original post by undercxver)

    Only water? :erm:

    Milk in with the tea bag and then water. Supposedly adding water to milk is better for the flavour.

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    (Original post by stefano865)
    Milk in with the tea bag and then water. Supposedly adding water to milk is better for the flavour.

    Your creep me out.

    I'm only 8. :erm:
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    (Original post by undercxver)
    Your creep me out.

    I'm only 8. :erm:

    :toofunny:

    Sorry. That's how I end every post.

    Should I stop using it?
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    I don't like 'normal' tea
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    Heat the bags in the water, obviously.
    Then add sugar, then add milk or cream.

    :hand:

    (Original post by undercxver)
    Who does milk then water? :lolwut:

    That doesn't even brew the tea.
    The milk gets hot and then all clumpeh
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    (Original post by stefano865)
    :toofunny:

    Sorry. That's how I end every post.

    Should I stop using it?
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    (Original post by stefano865)
    :toofunny:Sorry. That's how I end every post.Should I stop using it?
    :rofl: Do what you like I guess. I'll know it's you if I see any more at the end of a sentence.

    (Original post by LittleMissMay)
    The milk gets hot and then all clumpeh
    Like out of date milk. :yucky:
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    (Original post by AperfectBalance)
    First I put the teabag in the milk, I add the sugar then I add water, I put the cup in the microwave and leave it for a bit. perfect tea every time
    (Original post by surina16)
    :noway::noway::noway:
    I literally am cringing!
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    (Original post by undercxver)
    Like out of date milk. :yucky:
    ~gag~

    Anyway that's like...putting the kettle on...with milk in it.
    I mean I guess I can try boiling milk...?
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    This is how tea should be made;

    If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.

    When I look through my own recipe for the perfect cup of tea, I find no fewer than 11 outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own 11 rules, every one of which I regard as golden:

    First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays—it is economical, and one can drink it without milk—but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea.

    Secondly, tea should be made in small quantities—that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.

    Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.

    Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes—a fact which is recognized in the extra ration issued to old-age pensioners.

    Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.

    Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.

    Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.

    Eighthly, one should drink out of a good breakfast cup—that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold—before one has well started on it.

    Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.

    Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.

    Lastly, tea—unless one is drinking it in the Russian style—should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.
    Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.

    These are not the only controversial points to arise in connection with tea drinking, but they are sufficient to show how subtilized the whole business has become.

    There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet.

    It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the 20 good, strong cups that two ounces, properly handled, ought to represent.

    Evening Standard, 12 January 1946 - George Orwell
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    (Original post by LittleMissMay)

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    Depends on how it is being made.

    If we are talking kettle and tea bag then two tea bags, water first then either a tiny splash of milk or take it black. I also leave the teabags in typically as I like my tea very strong.

    It also depends on the tea. I would never add milk to Darjeeling, or even to some of the stranger tasting teas like Russian Caravan which can be quite divisive.
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    (Original post by stefano865)
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    LOL I knew it XD
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    (Original post by LittleMissMay)
    ~gag~

    Anyway that's like...putting the kettle on...with milk in it.
    I mean I guess I can try boiling milk...?
    Waittttt people put milk in a kettle?!

    (Original post by DiddyDec)
    This is how tea should be made;
    It's not that deep. :rofl:

    Pour boiling water on tea bags, brew, add sugar and milk. That's all.
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    (Original post by DiddyDec)
    This is how tea should be made;
    Oh no ****ing way?! :lol:
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    (Original post by undercxver)
    Waittttt people put milk in a kettle?!



    It's not that deep. :rofl:

    Pour boiling water on tea bags, brew, add sugar and milk. That's all.
    I've no idea but why else would someone heat the tea in the milk first?! XD

    And yes it's just tea but I think (hope) he's taking the piss here.
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    (Original post by undercxver)
    It's not that deep. :rofl:

    Pour boiling water on tea bags, brew, add sugar and milk. That's all.
    (Original post by LittleMissMay)
    Oh no ****ing way?! :lol:
    Tea is an art.
 
 
 
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