Tuesday, August 24, 2010

How to make Orange Pekoe Tea

For reasons I cannot fully comprehend, the perfect cup of Orange Pekoe Tea can often be quite elusive. Today, however, I have discovered how to make the perfect cup.


- 1 Tetley orange pekoe tea bag
- Distilled water (approx 1 1/2 cups)
- 1 teaspoon of white granulated sugar
- 1% low fat milk


1. Boil the distilled water
2. Put tea bag into cup
3. Fill cup with boiling water until cup is approximately 7/8 full
4. Brew tea for a maximum of 60 seconds
5. Dispose of tea bag
6. Add sugar while stirring
7. Add milk while stirring until tea becomes slightly light brown


The amount of milk to use is dependent on the tea bag, the temperature of the water and the purity of the water. I have discovered that tap water is often chlorinated. The chlorine in the water will adversely affect the brewing of the tea. The only way to be absolutely sure that the tea will brew properly is to use distilled water. Even spring water or mineral water can adversely affect the brewing of the tea.

If you do not have access to distilled water, you should allow the tea to brew longer. In this case, the idea is to overpower the existing flavour of the water.

The reason the tea is stirred while the milk is added, is so that you can see the colour of the tea change.

I find that 2% often gives the tea a very milky flavour which is undesirable (for me). 1% milk prevents the flavour of the tea from being overpowered by the milk.

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