When making tea...?

Question

My friend and I have a tea related on-going argument. She prefers to just add the boing water and wait (a life-time) for the tea to infuse properly then take the tea bag out, and then add the milk. Whereas I think its best to let in infuse well, helping this happen with some stiring, add the milk check its the right colour and then remove the tea bag.

Answer 1

I'm with you on this one. Give the bag ( tea, not your friend ) a good press and stir to get things done in a few seconds..add milk, remove bag after a good press againt the cup side.

Finally, add a quick dash of whisky, even for breakfast.

Fancy a cuppa ? ( I've got cream cakes ! )

bloody hell, did i really get a Ph.D to end up answering questions on tea making. I think i need more direction to my life.

Answer 2

If you add the milk first, you lower the temperature so that you can't get a perfect cup of tea (coffee, on the other hand, brews at about 97 degrees C). what I do is bung the teabag in, squish the life out of it, leave it 2 minutes or longer and then add the milk (you can test the colour by putting the spoon just under the surface). This works for me as I like my tea to be stronger than Superman. Vary this for wimpier cups.

Answer 3

I always boil water on the stove, add the tea bag... let the water continue boil with the tea bag until the tea is as strong enough as I want it. Take out the tea bag. Then I dilute it with milk until it's the right color. And that's how I make milk tea.

Answer 4

Tea brews best with water at 100C poured into a warmed tea pot. I prefer leaf tea but tea bags are OK. leave to brew and pour into cup after milk so the hot water does not curdle the milk which can happen if milk is poured in last.

I deplore the continental habit of a tea bag in tepid water as this does not give you tea but dish water flavour if you get any flavour at all.

As an aside the temperature for coffee should be 86C to 90C so that the bitter essences in the coffee are not boiled out into the drink. Again restaurants that serve lukewarm coffee are to be avoided as again the full flavour of the coffee bean requires hot not boiling water.

I hope this helps and you start to enjoy full flavoured tea and coffee in the future.

Answer 5

Life is all about balance. The best way is to put the bag in, add the water and leave it for a little while, then give the bag a stir and a squeeze before taking it out. Then dilute with the milk as needed. Hurray!

Answer 6

Every one likes it their own way , I put the water on the tea bag give it a stir then add the milk,
Then when it looks strong enough take the tea bag out

Answer 7

Your friend is right, add the boiling water-must be boiling, let it infuse for a lifetime and then add the milk. If you eant to be really proper you warm a teapot with the boiling water, toss that water out and then add the teabags or tea and put more boiling water and insfuse for about ten minutes.

Answer 8

I've always been told that adding boiling water "bruises" the tea... The water should be just below boiling temperature. Also, I think it's ok to stir the tea a bit to help it along, but don't add milk until after you remove the tea.

Answer 9

best way is to put boiling water into the cup with the tea bag in,add suger if desired,then leave for 2 or 3 minutes,stir whilst adding a little milk and then remove tea bag with teaspoon.

Answer 10

Should steep 3-5 min. I don't think that's a lifetime and I don't think stirring really helps that much. I'd add milk after checking the color as the milk is going to stop some of the steeping action since it is colder. Then again, I don't add milk at all.