There’s nothing quite like a cup of tea and that means making it your way. Most of us have our own way of making the perfect cuppa but if you talk to a Ringtons tea taster, there are some essential tips and tricks to get it just right.
For the best tasting tea, always use water that is freshly drawn from the tap before boiling.
Recent research from the UK Tea and Infusions Association tells us one small change when boiling your kettle can be good news not only for the environment but also for our purses – and the added bonus is that you get a better cuppa too!
So instead of filling your kettle to the top, use your clean mug to measure the water you need and boil this just once. Not only will you save cash and electricity by taking less time to boil, but your tea will taste better.
Tea leaves use the oxygen in water to ‘energise’ the leaf and extract all the character of the tea. If you fill the kettle and boil repeatedly, the water uses oxygen each time, making the tea taste duller.
The trick is to catch your kettle just before it boils to keep as much oxygen as possible in the water, then pout over your tea bag.
Wait, wait, wait!
Tea is complex and needs time to release all of its delicious flavours, let it brew for 3-5 minutes.
Always add the milk once the tea has had time to infuse with the water and the bag has been removed.
Making a pot?
If you’ve made the tea in a pot either put the milk in first or second, that’s up to you. Traditionally it was milk first, so the heat of the tea didn’t crack delicate china.
Locking in flavour
Once a sachet has been opened to keep it at its best store in an airtight container. Keep in a cool, dry place away from light and heat.
Please note: when boiling a kettle we suggest always following the guidance of the manufacturer.