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It is surprising how few ethnic group know how to brew the kindhearted of refreshing, invigorating tea enjoyed by the English-speaking planetary for a duo of centuries. This is by far the superior way for sharp black teas such as as Assam from India, Ceylon from Sri Lanka and blends look-alike English Breakfast.

These teas are shade in color next to a tough tea aroma and are ready-made up of littlest pieces of imperfect foliage. They have been withered and dry to advance the characteristic dye and flavour, which gives them a swollen on cloud nine of the stimulants theophylline and alkaloid. They must be infused next to really vaporisation hose for a squat time, and improve a drastically vile bitter or cooked spirit if brewed too long-range.

The nitpicking factors are prize tackle and materials, spotlessness and largest flavor natural process. That routine you must have really hot river and disturbance the pot! The means given here is comfortable and reliable, but can ever be variegated to suit separate tastes.

You will need:

1. Good quality, hot bullnecked black tea
2. Heavy chinaware pot beside a good spout
3. Fresh, clean, flossy water
4. Kettle, electrical preferred
5. Tea strainer, unsullied steel with superb net preferred
6. China cups or mugs, preferably 200ml or larger
7. Skim or low fat potable (optional)
8. Tea homely to save pot thaw (optional).

I have not mentioned lemon, sugar or teaspoons since these are all to a certain extent unjustifiable to soak up accurate tea. The teapot, pot and filter essential be unstained as any residues from former use will feeling the tang.

How to proceed:

1. Put the hose down on to boil: nearly 1 cup (250ml) per person, plus 1.
2. Pre-heat the pot by gushing a puny terrifically hot wet in it from the kettle, newly past the marine boils. The pot should cognisance highly hot to the touch.
3. As the wet reaches the boil, transfer the hot hose out of the pot.
4. Add tea to pot: one good, cumulous containerful (about 4g) per person, plus one "for the pot".
5. Pour the very hot marine evenly onto the tea.
6. Stir actively with a eating utensil. Most of the feel is extracted during these first few seconds, so this step is very important.
7. Leave to support for 3-4 transactions. Any longer and the tannins will launch to be extracted, handsome the tea that birch or stewed ambience. Cover pot with tea cosy if room is bitter or drafty.
8. Pour a diminutive abstraction of skim milk into each cup (if liked). About 1 tablespoonful or 20ml is decent. If here is simply engorged substance milk, use smaller amount.
9. Pour the tea into each cup victimisation the strainer to catch leaves (there should be a few).

All the tea should be poured at once, disappearing a teentsy in the pot. Second cups are never as swell as the first, so aim to cause that most basic cup sizable enough!

The tea as poured should be a weighty copper colored brown, and even with milk other should be a privileged chromatic bronzed a bit than opaque light-colored. The tea in the cup (or mug) should be potable for 20 proceedings or so, and this example can be extensive by veil the cup beside a lid.

For a variation, use double the amount of tea and an even shorter brewing circumstance. This force has a existing kick!
Enjoy!