We all know there is little better than a freshly brewed cup of tea/proper brew/cuppa. Whatever you call it, whether your tipple of choice is au naturel à la Green Tea, zesty and fruity à la Earl Grey Tea or sweet and sticky à la Cream Tea, to celebrate National Tea Day we've rounded up the experts' top tips for making the perfect cup of tea...
According to British tea giants Tetley, here's how to brew the perfect cup of Green Tea:
- Start with fresh, cold, filtered water. (The fresher and better the water, the better the tea).
- Place a tea bag in your favorite cup or mug (we recommend a stripy blue 15oz Cornishware mug).
- Bring your water to a rolling boil then remove from the heat to cool for a moment before pouring over your tea bag. (Green tea leaves are delicate—boiling water will bruise the leaves, causing a bitter taste.)
- With green tea, steep for only a minute or two. (Over steeping green tea will result in a harsh flavor). Remove the tea bag, relax and enjoy! (Serve it “clear” or sweeten with honey or sugar.)
According to independent tea brand Quinteassential, follow these steps to brew the perfect cup of Earl Grey Tea:
1. Boil the kettle. Once boiled, allow the water to cool for around 1 minute. The optimum temperature for the perfect cup of Earl Grey tea is 90 degrees Celsius.
2. Place your tea bag into your favourite cup, before pouring the hot water directly over it.
3. Allow the tea bag to steep for 2-5 minutes – depending on how strong you like it and guided by the citrus aroma.
4. Remove the tea bag and enjoy your cup of Earl Grey tea.
Ah, the age-old quarel of jam-before-cream or cream-before-jam... We let The Guardian's 'How To Eat' journalists settle this one for us:
1) The Scone: "A cream tea scone should be plain – not even glazed, much less dusted with icing sugar."
2) The Cream: "You need a thick, heavy cream that can stand its ground. Pouring cream is out and, of course, anyone putting aerosol cream on a scone should be closed down by the council. Which leaves you two options: dense peaks of thick, whipped double cream, or clotted. And the winner, every time, is whipped."
3) The Jam: "There are ways to liven up a cream tea. Most obviously by using a sharper, tarter jam – raspberry or blackcurrant – that will provide a counterpoint to all that cream."
4) The Construction: "Not only is jam-on-cream far more aesthetically appealing, but by plopping the jam on top you allow its flavour to shine through. Hide it under the cream, and whatever jam you use will only be discernible as a relatively faint flavour."
5) The Tea: "Plenty of it, in pint mugs or a teapot big enough to hide a rabbit in."