Teatime for the Soul

When the Victorian era English ladies invited you for tea and cucumber sandwiches, they had in mind a refined and delicate black tea such as highland Darjeeling, a blend such as Russian Caravan or a flavoured blend such as Earl Grey. These teas do not have the raw power of the strong black teas, but instead they offer a range of delicate flavours that must be brought out by careful preparation of the tea.

Like other black teas these are typically very dark in colour, sometimes with reddish hints, but the aroma is different and often they have larger leaves. The temperature of the water is less critical, and the brewing time is a little longer, so these are better teas to prepare if you are not right next to the kettle. The flavours are best appreciated with just a little or no milk.

The critical factors are quality equipment and materials, cleanliness and optimal flavour extraction. The method given here works for most of these teas, but feel free to experiment. You will need:

1. Good quality, fresh black tea such as Darjeeling or Earl Grey
2. Medium weight or elegant china teapot with a good spout
3. Fresh, clean, soft water
4. Kettle, electric preferred
5. Tea strainer, stainless steel with fine mesh preferred
6. China teacups, preferably 150-200ml
7. Skim or low fat milk (optional)
8. Tea cosy to keep teapot warm (optional).

Those who drink their tea without milk may find that a little lemon or sugar enhances the flavour, but I’m still convinced that good tea tastes better without. How to proceed:

1. Put the water on to boil. You will need about 1 teacup (200ml) per person, plus 1.
2. Pre-heat the teapot with hot water, particularly if the room is cold.
3. As the water reaches the boil, pour any hot water out of the teapot.
4. Add tea to pot: one good, heaped teaspoonful (about 4g) per person, plus one “for the pot”.
5. Pour the water onto the tea immediately, or once it has stopped boiling. Stirring is not needed.
6. Leave to stand for 5-6 minutes. During this time the full flavour should develop, but any longer and the tannins will start to be extracted, giving the tea that woody or stewed flavour. Cover teapot with tea cosy if room is cold or draughty.
7. Gently stir the tea in the pot using a spoon, to mix thoroughly and ensure every cup is about the same strength.
8. If you prefer milk, pour a very small quantity of skim milk into each cup. About 1 teaspoon or 5ml is enough. If there is only full cream milk, use less.
9. Pour the tea into each cup using the strainer to catch leaves (there should be a few).

All the tea should be poured at once, leaving a little in the pot. Refilling the teapot immediately with hot water will allow for a second cup, but it will never be as good.

The tea as poured should be a light-to-medium coppery brown. If milk is added, the tea should be quite translucent and may even appear grey. The tea in the cup should remain drinkable for 20 minutes or so, and this time can be extended by covering the cup with a lid.

Enjoy!

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