
Thu, Dec-28-06, 16:19
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Registered Member
Posts: 48
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Plan: South Beach
Stats: 142/140/120
BF:
Progress: 9%
Location: Oceanside, Ca
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Quote:
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Originally Posted by foxgluvs
If you don't mind me commenting, you guys do tea all wrong!!! When I came to the US I was aghast at just how dreadful your tea making is!!
Firstly, a lot of you folk make tea in the exact way you make coffee; Whilst coffee needs water which is not on the boiling point (because it can destroy the flavour or 'burn' the granules) tea NEEDS boiling water, water which has literally just boiled, is bubbling as it goes into the cup!
Also, some of you guys add the milk to the tea bag before adding the water, this is a complete nono, you need to add the tea/tea bag in the cup or pot first, then immediately add the boiling water, let it steep and then add the milk if you are having any. That way the flavour develops before stifling and cooling the tea.
Thirdly, you should drink tea out of bone china. This isn't just one of those 'posh' traditions, it's actually because bone china holds heat longer than the usual clay or porcelain cups. Oh and finally you should always chose a cup or mug which isn't too wide at the neck....or all the heat immediately goes out of the tea.
Hope no one takes offence at this post, but the English are experts at making the perfect brew 
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Thanks for the tips! I fix my tea exactly like you have mentioned (boil the water in the kettle, put the tea bag in the cup, pour the boiling water over the tea bag, let it seep for awhile, and than add my sweetener) I don't remove my tea bag though, not sure if I'm suppose to *lol* but I do need to buy the bone china! and I didn't know about the neck thing.
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