Is there a perfect way to drink tea? At Twinings, we believe that it’s all about personal preference. But there are some key tricks in the preparation that will help you to get the very best from Twinings’ tea.
How should tea be stored?
Tea absorbs moisture and kitchen smells. To keep your tea fresh and avoid spoiling the flavour, keep loose tea or teabags in a sealed jar or tin.
How do I make a good pot of tea?
These are the golden rules:
- Tea loves oxygen – it helps the flavour develop, so always use freshly drawn cold water in the kettle.
- Make sure your pot is clean.
- Warm the pot by swirling a small amount of boiled water in it.
- For black tea, only pour on freshly boiled water and do not over-boil it.
- For green tea, always use the water just at the boil.
- One teaspoon of loose tea per person and one teaspoon for the pot is about right, but add as much or as little to make it to the strength you like.
- Some people believe that sugar masks the flavours in tea. Why not try a fruit tea if you prefer a sweeter taste?
- A tea cosy extends the brewing time and can make the tea bitter and stewed. A removable infuser or teabags can help to get round this problem.
How long should I allow a teabag to brew?
We recommend that you allow the teabag to brew for two and a half to three minutes. This allows the flavour to fully develop. Then add milk or lemon or enjoy it black, whatever your preference.
And how long should I allow loose tea to brew?
We recommend that you allow loose tea to brew in a teapot for up to seven minutes. The general rule is: the larger the leaf, the longer the brewing time. Earl Grey and Lady Grey need five minutes, while a smaller leaf tea will only need about four minutes.
Does loose tea make better tea than teabags?
Both have their benefits. For many people, the ritual of preparing loose tea is a pleasure in itself, so this contributes to the enjoyment, while teabags are more convenient. At Twinings, the teas used for teabags are blended to be similar to our loose tea products. The leaf size is different but the quality in the cup will be the same.
Should the milk go in first or second?
Historically, the 'milk in first' rule was to protect the fine bone china it was served in - it's a very individual thing.
Sometimes I get an oily residue around my cup and on the surface of my tea – what is it?
Because of the small leaf-size in a teabag, the tea can release some essential oils which can sometimes produce a residue. However, this brown residue occurs most often in areas with hard water, so a carbon water filter will reduce this considerably.