h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: How to Make the Perfect Cup of Tea - A859737
Author: Oberon2001 - U204088

I realise this is the bare bones of an idea, but i'd like some thoughts on the questions raised and what makes the perfect cuppa for you!
Oberon2001

Hi again Oberon,

Well spotted - an oh-so-English website with no entry on how to make tea. Shocking!

This could, however, court more controversy than Hoovooloo's monogamy entry. I hope you're prepared to get caught up in the milk-before against milk-after argument.

I take mine without milk or sugar, actually. Strong Earl Grey, made in the mug (teapots are antiquated and pointless, sorry), stewed with a teaspoon for about 25 seconds. Perfect.

B

I am perfectly prepared against the milk-before vs milk-after debate (or as I like to call it Commoners vs the Posh). I have ordered new doors for my Personal Space and have my at the ready.
Oberon2001

B

You need a British Racing Green chunky china tea-pot, enough to hold about a pint of water (small but pefectly formed).

Fill that pot with hot hot hot water.

Then, while the kettle is reboiling take out three tea-bags, or even better 'prepare' (ie ensure you have) three heaped teaspoons of fresh packet tea (do you still get those cards?).

Anyway, you know the score - one per cup and one for the pot. Here we have two cups.

Kettle boiled. Empty the other water, put into the teapot the tea and then cover vigorously with the new water. No hurry allow this to stew for a few of minutes. Let the flavour flood out. Buit not too long or your get tannin attack.

In each of two good strong cups/mugs, (none of this frilly bone china nonsense), put a half teaspoon of white sugar.

Cover with tea from the pot (use a strainer if you used tea-leaves) and then dribble in a few spots of milk.

That's it. Ready for drinking.

Trout

Thanx for your suggestions on how to make the perfect cuppa. I have included both your contributions in the entry and credited you as researchers.
Oberon2001

He's a kind gent, isn't he Trout? Unlike some people with their self-obsessed cheese entries.

Apologies, Oberon - do carry on.

B

Oh that's rich. I've credited you (B) for Mozzarella and I'd already given my good friend Oberon credit for the Empire State Building.

How about some pay back?

Trout

Yeah, so you leave my little trouty alone !
Oberon2001

Teabags or not teabags?

Well, I think some brands of tea bags are OK *listens to gasps of horror* IF you store them properly after having opened the plastic-packaged box - that is, in a tin. A tin will keep the aroma longer even in tea bags - dry tea bags are the worst thing there is...

...and then, personally, during a period of my life when I was -obsessed, I quite enjoyed the Chinese advice about not allowing the water to boil too vividly - I spent some very peaceful moments watching the bubbles in the kettle grow until reaching the size of eyes, but no more! Time to take the kettle off and pour the hot water over the tea leaves...

Thanx Titania!
I've added your thoughts to a new section on the loose tea debate and credited you as a researcher
Oberon2001

Oh?

Eh - but generally I do prefer loose tea - just compare the process of buying it...

Tea bags: in a super market, packed in plastic, no or little scent

Loose tea, preferrably in one of those little shops that specialize in tea (and sometimes coffe too, but nothing else) - describing your likings, asking the person behind the counter for suggestions, who usually is more than willing to come up with tin after tin, opening the lids, allowing you to sniff appreciatively...

...it takes a couple of sniffs and tastings to get the hang of it, but you'll soon be able to get an idea of the taste just by sniffing - my favourite is black tea mixed with dried flowers and spices like cinnamon and cloves...

Racing green teapot? A Brown Betty, surely. Use freshly drawn water, unless it's from a jug-type water filter (some purists will only use bottled water for their tea). The water with which you warm the pot doesn't have to be boiling - I use a little water from the kettle just before it boils. The water should be at full boil when you pour it over the leaves, and ALWAYS take the pot to the kettle, not the other way around. Depending on the type of tea used, infusing can take anything from two (for tea-bags) to five (for good quality loose tea) minutes. Keep your tea in a proper tea caddy, or similar airtight container. Sugar to taste (optional). Personally, I'm of the 'milk first' tendency, and I use soya milk these days rather than cows milk.

I stick with loose tea mostly - living in America as I do now, it's almost impossible to get decent tea-bags as the Yanks like their tea as weak as maidens water. I've nothing against using tea-bags though if I'm making a quick, single cuppa, and my preferred brand is Ty-Phoo (when I can get any visiting friends from the UK to bring some over). For enjoyment and indulgence though, I use loose Assam, as I like a full-bodied, robust cuppa

Hope that's been of some help

Nice entry, sure enough.
But how does it sit with A61345 (which contains the words "screw them" in an edited entry ) in which the tea making procedure is described similarly?
Also, does it need a sepatration from green (A379433), sweet (A275988) and iced (A793659) tea? At least in the title I reckon.
Also, does the entry need to incorporate the discussions (esp about brewing) at the other entries?

The entry on 'Tea' (A61345) was written pre-rupert (and edited by DNA) way back when in May 1999 and contains only one opinion on how to make the perfect cup of tea. I aim for my entry to be a guideline to people so they can make thier own perfect cuppa.
Maybe it does need seperation from the other varieties in the title though... hmmm.... what could the title be? Any Ideas out there?
Oberon2001 (dying for a cuppa)

I've now included Gosho's thoughts on White Tea (quite abridged though, had to cut some of the personal opinions, sorry! If you're unhappy about this and want to change it, just say) and Tea-bags (again abridged, just say if you want to change it). Gosho is now credited as co-researcher.
Oberon2001

Thanks Oberon The personal comments won't be allowed in anyway if you're thinking of submitting this to Peer Review

Here's a suggestion for a possible addition to this entry: a different way of making tea found out by this researcher while traveling in Morocco (btw, if anyone wants to go there, to get the best tea go to the mountains, and avoid large cities). This is the traditional green tea with mint (known in French as "thé à la menthe", sadly I don't remmber the berber name)


Maghreban Tea

From a travel in North Africa, this researcher found the local very ceremonial way of preparing the fabled "thé à la menthe" (green tea + mint):

1) Boil water
2) Rinse teapot (usually a metal teapot) with a little of the boiling water
3) Put leaves of green tea in teapot
4) Add some boiling water and immediatly throw it away (to "rinse the tea")
5) Repeat 4 until the water coming out is almost transparent
6) Fill teapot and wait a few minutes
7) Add sugar (solid block of brown sugar if possible)
8) Add fresh mint leaves (generously)
9) Serve a glass of tea and pour it back on top of teapot
10) repeat 9 several time (this releases the aroma of the mint)

Then serve (traditionally in small glasses) and enjoy!

Thanks Hornord!
I've included your suggestion in the entry and credited you as a researcher.
Oberon2001

I would just add, that nothing can be 'almost transparent'.

'Almost colourless' is the term you're looking for