tbtc
Veteran Member
There's also "mash" (another word round here to describe leaving the bag in - e.g. "leave it to mash") - nice to have some local differences in an otherwise homogenised world, I guess
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Tea: Milk first, last, or not at all?
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There's also "mash" (another word round here to describe leaving the bag in - e.g. "leave it to mash") - nice to have some local differences in an otherwise homogenised world, I guess
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R
RailUK Forums
Stewing is what you do to food! Steeping is what you do to tea and anything else where you're trying to extract the flavour from something.
As for the biscuit debate, I'm a big fan of rich teas, but I'm also impartial to a digestive so long as it's a dark chocolate one!
As for the biscuit debate, I'm a big fan of rich teas, but I'm also impartial to a digestive so long as it's a dark chocolate one!
Ashley Hill
Established Member
I've always understood "stewed tea" was a pot of tea that's been left too long. Or the bags been left in too long. I suppose the "perpetual tea" I mentioned earlier could be described as stewed because that pot or can would go on for hours.
krus_aragon
Established Member
I could never claim to be impartial to a dark chocolate digestive; they're my number one weakness!
(The only biscuit that could best them is that rarest of varieties, a dark chocolate hob-nob.)
ATW Alex 101
Established Member
Yuck!
For me, I cannot stand the thought of milk in the teabag. I’m not sure why
. Then again, I don’t like milk. The reason I don’t eat cereal. I can only manage milk in a hot drink. Correct method:-
- Teabag
- Screaming hot water
- Brew
- Teabag out
- Milk
- Sugar
Esker-pades
Established Member
Sugar in tea?! How dare you!Yuck!
For me, I cannot stand the thought of milk in the teabag. I’m not sure why
Correct method:-
- Teabag
- Screaming hot water
- Brew
- Teabag out
- Milk
- Sugar
NoMorePacers
Established Member
3 teaspoons should be in it at least or it doesn't have enough taste.Sugar in tea?! How dare you!
Esker-pades
Established Member
This is wrong.3 teaspoons should be in it at least or it doesn't have enough taste.
I used to have sugar but stopped a few years ago, if I have sugar in tea now all I can taste is the sugar.
FrodshamJnct
Established Member
2 sugars for the first brew of the day then 1 after that. I used to know a builder who had 6 in his!
Giugiaro
Member
Might as well just call it syrup at that point.
Strathclyder
Established Member
Water, then milk (and plenty of it). Sugar is optional, but I prefer my cuppas without it.
gg1
Established Member
Teabag (Twinings English Breakfast or Everyday are best, Yorkshire or Tetley are also acceptable, PG tips is passable at a push, Typhoo is rancid dishwater)
Boiling water (poured IMMEDIATELY after the kettle boils and clicks off, not 10 seconds later, reboil if necessary)
Brew for 6-7 minutes
A dash of milk
Half a spoon of sugar
Boiling water (poured IMMEDIATELY after the kettle boils and clicks off, not 10 seconds later, reboil if necessary)
Brew for 6-7 minutes
A dash of milk
Half a spoon of sugar
FrodshamJnct
Established Member
And fresh water in the kettle. Water boiled more than once doesn’t taste as good.
krus_aragon
Established Member
That can depend on the tea used.
An Assam (or similar blend) have get too heavy and bitter for me after five minutes, whereas a (smoked) Lapsang Souchong can steep for half an hour and still taste great.
nlogax
Established Member
Recently bought myself some jasmine pearls. I can see myself switching to that from the regular stuff. Have always liked it but it feels like something I could happily drink more and more of as time goes on.
STEVIEBOY1
Established Member
- Joined
- 31 Jul 2010
- Messages
- 4,001
I think if the milk goes in first, it takes longer to brew than it does if water goes in and milk added later. Something to do with molecules. I think I picked that tip up, and I think it is correct, from either QI and also Eastenders from years ago, when a slobby lazy bloke was a fountain of all knowledge, came out with that nugget in the Queen Vic!
gg1
Established Member
I do prefer it on the strong side, also depends on the size of the mug, ours are 400ml+ which does need a little extra brewing.
krus_aragon
Established Member
That and temperature: cold milk will reduce the temperature of the hot water, affecting the steeping of the leaves (assuming you're brewing in the mug). Too much milk and you just won't be able to get anything out of the teabag.
Harpers Tate
Established Member
- Joined
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- 1,699
- Tea made in a teapot: Milk into cup/mug; add tea from pot. That order makes it mix without stirring. Alternative is to pour tea first then add milk, but that requires stirring. Same outcome.
- Tea(bag) made in the cup/mug: Hot water, leave until brewed, add milk and then withdraw teabag (thus agitating the milk into the tea) and dispose. Important to "cook" the tea first as hot as possible, hence only adding milk after it has brewed.
- Tea(bag) made in the cup/mug: Hot water, leave until brewed, add milk and then withdraw teabag (thus agitating the milk into the tea) and dispose. Important to "cook" the tea first as hot as possible, hence only adding milk after it has brewed.
brendarick778
New Member
no milk! 
Adam Williams
Established Member
I've gradually drifted towards not bothering with milk. Not because I dislike it, but just because it's inconvenient! I'd probably ask for it in a café or something, but I've drunk coffee black for the longest time and got fed up of buying a pint of milk only for it to go to waste because it only lasts for few days!*
UHT is an option, I suppose - but it seems to have something of a negative reputation in the UK despite its popularity elsewhere.
When I do end up using milk, it goes in afterwards.
* I tend to go for porridge in the mornings and wouldn't drink milk on its own, so the milk would literally only end up being used for tea.
UHT is an option, I suppose - but it seems to have something of a negative reputation in the UK despite its popularity elsewhere.
When I do end up using milk, it goes in afterwards.
* I tend to go for porridge in the mornings and wouldn't drink milk on its own, so the milk would literally only end up being used for tea.
scotrail158713
Established Member
That’s probably from the stupid people who try to drink it on its own
Busaholic
Veteran Member
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- 14,078
UHT combines milk and water in one plastic bottle or sachet. Vile stuff.That’s probably from the stupid people who try to drink it on its own
If people are watering down your UHT milk you've got bigger problems...
Last edited:
A Challenge
Established Member
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It depends who I'm making it for as to whether I put sugar in it, but this is the method I use in a normal cup - though when removing the teabag I'll squeeze it out on the side into the tea - which might be controversial.
Either the explanation by @najaB is correct or maybe you have stored it in the freezer - do that to normal milk and it's foul (keep 2 pints in the freezer, and it needs to be replaced occasionally), and I can't stand afterwards (though I'm the only one who notices a big difference). UHT keeps (well gets no less horrible) at room temperature.
ATW Alex 101
Established Member
Squeezing teabag on side, yes a must.
As for sugar in tea, brown sugar for me. No more than 1 spoon though, as somebody else had mentioned, too much results in something resembling syrup.
Brown sugar in coffee, white in tea if you must.
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