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>>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!
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