Coffee is not my cup of tea (ha ha) but tea is my cup of coffee (hmm, that doesn’t work).
Here’s how I make the perfect cup of tea:
Ingredients –
1 Large cup
1/8 cup sugar
3-1/2 cups water
1 teabag
1 spoon
1 timer (optional)
1 water kettle (optional)
Milk, to taste (optional)
Directions -
** Pour water into water kettle to heat. Water kettle will turn off when the water has been heated to a full rolling boil. (If you don’t have a water kettle, heat water to a full rolling boil)
** Place teabag into large cup.
** When water has finished heating, pour water over teabag. DO NOT place dry teabag into a boiling cup of water. Fill until the water level is approximately one-quarter of an inch from the brim of the cup.
** Set timer for 4 minutes. Let teabag steep. (A variety of “black” tea is assumed for the 4-minute mark. If you are using a “white” or “green” tea, set the timer for 3 minutes).
** When tea has properly steeped, remove the teabag from the water with the spoon. DO NOT SQUEEZE THE RESIDUAL LIQUID FROM THE TEABAG INTO THE CUP. With the teabag still in the spoon, wrap the string around the outside of the ‘bowl’ of the spoon and drain the resting liquid into the cup. This method is used so that the teabag does not fall back into the cup.
** Discard the teabag – DO NOT reuse it.
** Pour the sugar into the cup and stir until it has completely dissolved.
** I only use milk with “English Breakfast Tea”. I pour enough milk into the cup to give it a smoky ‘blond’ color. Use as little or as much as you prefer. DO NOT use liquid or powdered creamer but “half and half” is acceptable.
** Start drinking as soon as you can but for no longer than 20 minutes. After that, the tea grows cold and lacks the heat to be consumed.
Enjoy!
Here’s how I make the perfect cup of tea:
Ingredients –
1 Large cup
1/8 cup sugar
3-1/2 cups water
1 teabag
1 spoon
1 timer (optional)
1 water kettle (optional)
Milk, to taste (optional)
Directions -
** Pour water into water kettle to heat. Water kettle will turn off when the water has been heated to a full rolling boil. (If you don’t have a water kettle, heat water to a full rolling boil)** Place teabag into large cup.
** When water has finished heating, pour water over teabag. DO NOT place dry teabag into a boiling cup of water. Fill until the water level is approximately one-quarter of an inch from the brim of the cup.
** Set timer for 4 minutes. Let teabag steep. (A variety of “black” tea is assumed for the 4-minute mark. If you are using a “white” or “green” tea, set the timer for 3 minutes).** When tea has properly steeped, remove the teabag from the water with the spoon. DO NOT SQUEEZE THE RESIDUAL LIQUID FROM THE TEABAG INTO THE CUP. With the teabag still in the spoon, wrap the string around the outside of the ‘bowl’ of the spoon and drain the resting liquid into the cup. This method is used so that the teabag does not fall back into the cup.
** Discard the teabag – DO NOT reuse it.** Pour the sugar into the cup and stir until it has completely dissolved.
** I only use milk with “English Breakfast Tea”. I pour enough milk into the cup to give it a smoky ‘blond’ color. Use as little or as much as you prefer. DO NOT use liquid or powdered creamer but “half and half” is acceptable.
** Start drinking as soon as you can but for no longer than 20 minutes. After that, the tea grows cold and lacks the heat to be consumed.
Enjoy!