A little known fact about me is that I know how to make a proper cup of tea. I was schooled in this by a British friend. When the weather turns cold and crisp, tea becomes a frequent treat for me.
The water must not be boiled but rather brought up to just before boiling. A good indication is when the kettle starts to emit lots of steam and the water is just starting to bubble. Pour just a little water, a spot, if you will, of water into the tea pot and roll it around so the pot warms. Toss this water. Place loose tea leaves into the pot and pour in the water directly from the kettle. Let it steep 3-5 minutes. Here is the pivotal part: place a small strainer over the cup and pour the tea through the strainer. It'll catch all the loose tea and leave you with a smooth cup of warm tea. You can add milk. I don't. Best enjoyed with biscuits. That's cookies to you neophytes.
A few notes:
I had trouble finding the perfect strainer and was lucky enough to receive one from abroad. The one I use is a Masterclass. It is the perfect size and mesh size. Amazon has a bunch of different types available.
I have been enjoying loose tea for a few years now. I used to visit Urbana in Charlotte. And now get my tea from Earthfare, where it is sold in bulk. I like green, rooibos and black tea.
I never eat biscuits or cookies or biscotti or finger sandwiches with my tea.
My tea set is very traditional. Bodum also makes great pots and cups, too.
And, lastly, if you are looking for an authentic and fun tea experience, should you find yourself in London, visit The Berkley for their Fashionista afternoon tea. It is adorable and the biscuits mimic the latest fashions by the hottest designer. Think edible Alexander McQueen, Zac Posen and Louboutin.
Cheerio!
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