My first detail, write-up

[Toad 0]

Well, I'm disappointed to be fair. You have clearly haven't followed the correct British standard for making a cup of tea

 

See BS 6008:1980 for more details

 

Now that's what you should have refered people to in your article on beverageworld.co.uk the beverage website

[Goldie 2]

Also what is your views on biscuits after a cup of tea is detailed

 

I personally dont belive in foreign objects going in my tea...

[Mystic Rado 0]

I'd just like to mention that I follow a similar procedure for tea making, but I've found that using a Sainsbury China and Darjeeling blend has given markedly better results without some of the diuretic side-effects that can manifest themselves with cheaper, unblended teas.

 

I've also found that the fineness of the strainer is crucial to producing a really effective cuppa. I use one with a mean straining diamer of 5 microns. Any larger than that and my finely developed tonsular sensors can detect a distinct grittiness to the tea. This may not be apparent to casual drinkers, but trust me, once you've used a professional quality strainer, you won't go back to a common or garden household item.

 

My strainer was produced by Swiss tea specialists Teamol and cost me £500, however I consider that money well spent given that I use it up to three times a day and it has a lifetime guarantee. Has anyone used their calibrated teaspoon? I generally weigh the tea does on a digital scale before brewing, however the mass versus volume debate in teatailing circles has me wondering whether it might be better to simply rely on a standardised volume measure.

 

On the biscuit front, it's vital to store your biscuits in a hermetically sealed chamber with carefully regulated temperature and humidity to ensure the correct rate of crumble and particle size for consumption. The Teamol Biscuit Safe Plus is the best I've found so far, but I've also heard good things about cryogenic biscuit storage facilties.

 

Good to see tea making getting the coverage it deserves at last.

[jedi-knight83 0]

haha . i thought you had cleaned your own car there... but oh no... very funny

[Mr Sands 0]

I always thought if one was being dead proper, it was milk in first so as to line the vulnerable, thin china of the cup and to stop hot tea cracking it?

 

But then, I wouldn't really know. My butler does it for me.

[g60greeny 0]

milk after,so u can get the perfect strength of ya brew

[dinkus 10]

Well, I'm disappointed to be fair. You have clearly haven't followed the correct British standard for making a cup of tea

 

See BS 6008:1980 for more details

 

Now that's what you should have refered people to in your article on beverageworld.co.uk the beverage website

 

and coming soon - THE Beverage Forum! :lol:

 

milk after,so u can get the perfect strength of ya brew

 

Ah no, see that's for amateurs - if you know what you're doing, then you already know how much to put in, so the milk goes in first, thus avoiding the scummy layer on top of the tea.