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The perfect cup of tea Ameture Englishman 12/08/13(Mon)11:28 No. 1410
1410

File 134485012818.jpg - (124.86KB , 500x375 , mytea.jpg )

I was wondering how to create the "perfect" cup of tea, such as how much sugar, milk, water and the order of how to do such.
I shall try every suggestion I get.


>>
Sophisticated Gentleman 12/08/13(Mon)15:30 No. 1413

Have you ever tried any teas made from the nation of the Indian people? The people there are surely the Einstein and Newtons of tea making.


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Sophisticated Gentleman 12/08/13(Mon)22:51 No. 1418

I prefer teas from Eastern countries, preferably from China and Japan. I myself have a liking for Bi Luo Chun and Taiwanese High Mountain Tea (Gao Shan Cha). I would most definitely love to try some quality Gyokuro tea from Japan.


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Sophisticated Gentleman 12/08/14(Tue)03:03 No. 1419

See:
British Standard 6008:1980
Also known as
ISO 3103

Wiki:

The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot.
If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).
If a small pot is used, it should hold a maximum of 150 ml (±4 ml) and must weigh 118 g (±10 g).
2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.
Freshly boiling water is poured into the pot to within 4–6 mm of the brim. Allow 20 seconds for water to cool.
The water should be similar to the drinking water where the tea will be consumed
Brewing time is six minutes.
The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
If a large bowl is used, it must have a capacity of 380 ml and weigh 200 g (±20 g)
If a small bowl is used, it must have a capacity of 200 ml and weigh 105 g (±20 g)
If the test involves milk, then it is added before pouring the infused tea.
Milk added after the pouring of tea is best tasted when the liquid is between 65 - 80 °C.
5 ml of milk for the large bowl, or 2.5 ml for the small bowl, is used.


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Sophisticated Gentleman 12/09/13(Thu)05:57 No. 1527
1527

File 134750864975.jpg - (31.76KB , 495x371 , 500261e.jpg )

ingenuitea- Gentlemen, i present a quick and simple way to brew loose leaf teas.


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Sophisticated Gentleman 12/09/17(Mon)21:26 No. 1544

>>1419
You are surely joshing with me, sir. Is that the actual text of BS6008:1980? It sounds overly exacting, and also that it would not make a very satisfying cuppa char.

Take one regular size teapot, with cosy.
Empty out the leavings from the previous brew if necessary.
Boil a kettle with enough water for the tea you with to make, plus some extra.
Swill the teapot with the extra, boiling water to warm it through, then discard the water.
Add one bag for each person to be served to the pot, plus one extra if they prefer it a little stronger. If using loose tea, substitute one tablespoon for each bag, as it is generally less compacted.
Preferred choices of tea are Tetley or Typhoo in bags, or Twinings English Breakfast or (should it be at least time for elevenses already) Earl Grey for loose tea. If you wish to be racy, you can use Chai. A pretentious fellow may opt for Darjeeling, Assam, Green tea or Redbush, but an experienced tea drinker will tell you these taste like grass filtered through an old sock.
Fill the pot to the appropriate level (having previously determined how many cups your pot will hold, and therefore how high to fill it), briefly stir the contents, then replace the lid and wrap the pot in the cosy to brew for at least 2-3 minutes.
Stir a second time, and pour - if using loose tea, then remember to use a strainer.
The proper method of adding ingredients to the cup is apparently milk (certainly more than 5ml unless you have small cups or like your tea dark; at least 10ml should be the baseline for "regular" tea, increasing or decreasing to your guest's taste), then tea, then sugar, to prevent "scalding" of the milk and caramelising of the sugar.
I however submit that this is nonsense, especially in an age where almost all milk is already pasteurised, and the slight tang of caramel can add an alluring flavour to the brew... and putting the tea directly on the sugar helps dissolve it more quickly and completely, and adding the milk second helps with judging the correct amount. Really, you may add the ingredients in any order in a modern setting, though you may need to rearrange your procedure for the benefit of fussy guests.
Once poured, enjoy with a rich tea or digestive biscuit on the saucer and a crooked little finger.

Hoorah!


>>
Sophisticated Gentleman 12/09/22(Sat)02:03 No. 1569

>>1544
>>1419

Marvelous. Absolutely marvelous.

I will now need to finish my stash of Earl Grey, and grow the patience to let brew for more than 30 seconds.


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Sophisticated Gentleman 12/09/23(Sun)23:13 No. 1574

If I may venture to broach the subject I feel that any tea is greatly improved upon fermentation if I do say so myself. What say you /class/?


>>
Sophisticated Gentleman 12/12/28(Fri)06:15 No. 1895

>>1410
>sugar, milk, water

Drink it black, you emasculated man-child.


>>
Sophisticated Gentleman 12/12/30(Sun)14:30 No. 1898

Milk?


>>
Sophisticated Gentleman 12/12/30(Sun)15:07 No. 1899

>>1895
Tea is not exactly a drink that embodies manliness. I think you're mixing themes in an inappropriate way


>>
Sophisticated Gentleman 12/12/30(Sun)15:18 No. 1900

>>1574

Maybe if we were irish men! Although you could hardly call them men, now could you! Huh ha!


>>
Sophisticated Gentleman 12/12/30(Sun)20:51 No. 1904

I prefer black tea with 2 packets of equal sweetener.


>>
Sophisticated Gentleman 13/01/01(Tue)00:13 No. 1907

>>1895
>>1900
This thread seems to have curious preoccupation with men and manliness. Although certainly befitting of this board, I simply venture to ask, why this particular thread?


>>
Sophisticated Gentleman 13/01/02(Wed)06:21 No. 1911

>>1527
I thoroughly enjoy this product.


>>
Sophisticated Gentleman 13/01/13(Sun)10:56 No. 1961
1961

File 135807097076.jpg - (38.83KB , 314x360 , Har1930b.jpg )

Yorkshire bagged or Harrod's loose leaf would be my tea of choice; taken black of course with one low calorie sweetener.


>>
Sophisticated Gentleman 13/01/14(Mon)03:27 No. 1968

I find that the "perfect cup of tea" really depends on the situation. For instance, during a easy going weekend morning, I find a black cup of English Breakfast or Earl Grey absolutely exquisite, however by mid-day and later afternoon a smooth Mate tea or a rooibos tea are more to taste.

I personally find any sort of additives like milk and sugar, with the exception of mixed brews of tea, tend to be reserved for when cheaper teas are all that is available, as they tend to weaken the strength and unique flavour of better teas.


>>
Sophisticated Gentleman 13/01/21(Mon)05:39 No. 1992

I use generally any kind of green tea, even if it has rosemary in it.

But mostly what I add to it is Nectresse sweetner (It's expensive on it's side, but it's taste might be worth your money. I have tasted it before and used it a lot, but each packet is like 10 cent since there's foil around it to protect it. Sugar, I don't like a lot since it adds up to my calories.) But if I were you, I'd try adding milk into it to get in protein if you have a desire for protein and calories. But I just make green tea with artificial sweetner, but eh, it's just me to reduce calories and get better taste. You can try artificial sweeteners with all these other people are giving you. (Nectresse is expensive on it's part, but you might be able to cut out a bit of calories on your part with it since it has some Erythritol,Sugar,Molasses, and it's main ingredient, Monk Fruit Extract which comes from China.

http://www.splendaprofessional.com/nectresse

I'd really want to try tea with the 140 servings and not 40 packets however.


>>
Sophisticated+Gentleman 13/03/22(Fri)16:57 No. 2158

>>1968
I once had a lively blend of Indian teas. Tasted great by itself.

One day I tried it with milk and sugar. There is still a stain on my armchair.


>>
Sophisticated Gentleman 14/04/28(Mon)05:47 No. 2770

Of dawn till midday, a decent sized cup of a black, although referred as red tea in Easterly nations, or a cup of imported Pu-erh tea will be properly marvelous. In the latter half of the day however, green, white, and oolong teas are rather splendid. With black and ripe Pu-erh, additives may enhance the taste, if used quite conservatively. With the lighter teas, additives shall not be recommended by myself. Cheers, indeed.


>>
Sophisticated Gentleman 14/06/03(Tue)03:48 No. 2795

I say my good man, have a go at inserting your phallic member directly into the tea once prepared.


>>
/g/entooman 14/06/04(Wed)22:37 No. 2801
2801

File 140191424377.jpg - (100.19KB , 350x350 , lapsang.jpg )

Lapsang Soushong is the most excellent blend, if you can get your rolex-encrusted paws on it. I typically add a dash of cream and perhaps grenadine whilst slowly drawing from a Romeo y Julieta cuban. Perfect with Sinatra, a suit, and a lady that you are trying to woo.


>>
Sophisticated Gentleman 14/06/09(Mon)08:54 No. 2805

>>1899
Surely you jest.

Anyway, to answer OP's question, the perfect cup of tea is a fine Assam brewed in 90~95C water for 1:15~1:30, then mostly strained with the last bit of tea discarded.

The idea is to not ruin the tea with excessive tannins (the substance that causes the bitter dryness you feel when you eat an unripened persimon). Brewing for too long or at too high a tempurature will produce that tannin. Excessive pressure will also squeeze out tannin acid, so the last bit of tea in the pot will have a lot of it.

If you do it right, you will get the fine tea flavor without the bitter tannic feeling. If you do it perfectly with good Assam leaves, your tea will taste faintly of honey all on its own.


>>
An English Type 14/06/13(Fri)23:45 No. 2808

I agree with the milk first idea. You definitely end up with more of a tea flavour than the slightly tangy boiled milk flavour you get if you put hot water straight onto the milk.

The reason milk-in-second has become a generally accepted way of doing things (despite it producing an inferior brew) is because people tend to brew the tea in the mug rather than in a teapot, the proper way.

Obviously enough then, putting milk in before hot water would mean a tea-bag soaked in cold milk which is a massive no no.

I do mine in a teapot, three minutes, milk in first. Comes out lovely.


>>
Sophisticated Gentleman 20/10/26(Mon)07:00 No. 3587

double strength, or more.
no sugar. no milk.


>>
Sophisticated Gentleman 20/12/01(Tue)00:40 No. 3593
3593

File 160677965197.jpg - (74.83KB , 640x640 , 949ace3e573177a847fc3996b21d1845.jpg )

I have been wanting to buy a proper teaset for a while now. I need to check my local charity shop, they tend to have tons of them going for cheap. I personally enjoy the Chinese smoked and fermented teas, but one time at a random Chinese restaurant I enjoyed a particularly memorable Jasmine tea. One day I would like to enjoy a matcha in the traditional manner.

Anyway I can't help but be reminded of Orwell's essay on the subject: https://www.orwellfoundation.com/the-orwell-foundation/orwell/essays-and-other-works/a-nice-cup-of-tea/


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Darth+Musturd 21/09/19(Sun)05:27 No. 3678

As with coffee, I prefer milk, no sugar, or black. I like a nice Twinnings Irish breakfast tea. Make sure that you let your tea brew, dont just dunk it in a few times and then pull it out. thats just brown water. Make sure you dont squeeze the tea bag when pulling it out, or let too much water drip from the bag. Dont be greedy, besides, those are often just bitter flavors.


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Sophisticated Gentleman 21/11/06(Sat)15:19 No. 3716
3716

File 163620834919.jpg - (38.76KB , 452x584 , Edo-sencha-tea-bag-w-green-tea-powder.jpg )

This type of tea. Had it before different brand. Just follow instructions. No milk, no sugar.
So no waking up in the morning and going, darn got go to the shop for milk and/or sugar.


>>
Gentleman 21/11/28(Sun)07:33 No. 3721

>>3593
I'm sending good luck to your direction sir, for getting a proper tea set.
Also, to answer the question.
Different type of tea = Different methods


>>
Sophisticated Gentleman 21/12/04(Sat)21:12 No. 3723

>>1961
>low calorie sweetener
ruined.


>>
Sophisticated Gentleman 21/12/05(Sun)04:16 No. 3724


>>
Sophisticated Gentleman 22/02/20(Sun)12:42 No. 3744

brew ur tea until it looks like tea. add sugar or honey if you feel like it. if you care about the ratio add root 5 + 1 sugars and 2 cups of water.


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Sophisticated Gentleman 22/02/21(Mon)04:01 No. 3746

>>3593
i like oolong tea. that's what u get with chinese takeout. it's fun to say too ooo-long.

also mickey rourke drinks it in the movie angel heart.


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Sophisticated Gentleman 22/06/04(Sat)17:40 No. 3784

Maintain it at near boiling temperature and keep adding sugar until it physically can't dissolve.


>>
Sophisticated Gentleman 22/06/10(Fri)19:59 No. 3787
3787

File 165488394456.png - (242.95KB , 308x301 , dfgfdgdfggfdgfdfgddgf.png )

OMG RIGHT!!!!!!!! totally NO WAY!


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Sophisticated Gentleman 22/07/28(Thu)02:25 No. 3810

Though this approach may sound heterodox at best and unthinkable at worst, one does suggest experimenting with placing the milk and sugar in first, mixing well, and then - and only then - adding the boiling water/prepared pot of tea.


>>
Sophisticated Gentleman 22/07/28(Thu)02:35 No. 3811
3811

File 165896851086.jpg - (202.38KB , 600x900 , Catgirl_yuri_sketch.jpg )

I drink kratom
3 kinds
I drink kratom
it's all mine
I drink kratom
I'm afraid to quit
I drink kratom
so I don't touch a tit
I drink kratom
it makes me feel good
I drink kratom
it makes me a dud
I drink kratom
I don't know how to escape
I drink kratom
Which I sorely hate



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