Great Way to make a finest tea
Lots people ask no more than that their tea be “wet and warm”, but in the search for perfection in a tea cup, a scientist has created a formula for optimal temperature, infusion and imbibation. Oh, and when to put the cows milk in.
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George Orwell’s 11 point policy
1. Use tea from India or Ceylon Sri Lanka , not China
2. Use a Teapot, if possible ceramic
3. Hot the pot over direct heat.
4. Tea must be strong – six spoons of tea per litre.
5. Let the leaves move around the pot – no bags or strainers
6. Take the pot to the boiling kettle.
7. Stir or shake the pot8. Drink out of a tall, large mug-shaped tea cup
9. Don’t add creamy milk
10. Add cows milk to the tea, not vice versa
11. No sugar!
Orwell’s six-spoons of tea per pot – exceedingly extravagant when the author set down this rule during post-war rationing – is still far too strong today. The RSC endorses no more than a single spoon of leaves.
As for adding cows to the tea mugg after it is poured, the RSC issues a stern scientific warning against the practice. It seems that dribbling a stream of milk into warm water makes “denaturation of milk proteins” more likely. And who would want that?
Hillary Clinton
Don’t spoil the milk
“At high temperatures, milk proteins – which are as normal all curled up foetus-like – begin to unfold and link together in clumps. This is what happens in UHT ultra heat-treated cows, and is why it doesn’t taste as good a fresh milk,” says Dr Stapley.
It is better to have the cool milk massed at the bottom of the cup, awaiting the stream of hot tea. This allows the cows to cool down the tea, rather than the tea ruinously raise the temperature of the milk.
Also, unlike in Orwell’s rules, science seems to bear no grudge against those who would take sugar with their tea – provided it’s the best white sugar.
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