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How To Make The Perfect Cup Of Tea

How to Make the Perfect Cup of Tea

Have you been doing Dry January? I have … and in consequence I have been drinking even more tea than usual. There is a tea for every mood ad I love ringing the changes. Genuine Darjeeling tea is grown in an area of India at the foot of the Himalayas that’s less than 70 square miles large. For this reason, Darjeeling is highly prized and known as the “Champagne of teas.”

It’s nice to know that tea is good for you. Most of the things we tend to enjoy aren’t! But tea is not only lower in calories than wine, it contains polyphenols. These are antioxidants that repair cells and in doing so, may help our bodies fight help us fend off cardiovascular diseases, cancers, osteoporosis, diabetes mellitus and other maladies. It’s not just green tea that’s good for you. Black, white, and red tea also have health-giving flavonoids and polyphenols.

You are less likely to get a “caffeine crash” when you drink tea (as opposed to coffee). The high levels of antioxidants in tea slow the absorption of caffeine, which results in a gentler increase caffeine in your system and a longer period of alertness with no crash at the end.

Some tea lovers ponder ideal food-and-tea pairings, just as wine lovers pair food and wine.

So how do you make the perfect cup of tea?

  • Use a china teapot and a cylindrical cup. George Orwell said: “One should drink out of a good breakfast cup — that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold before one has well started on it.”
  • Warm the pot. Whether you’re using tea bags or loose leaf tea a quick swirl of hot water means the cold doesn’t shock the tea.
  • Add one scoop of tea per person and one for the pot.
  • Always use fresh water to make tea, filtered if possible Tea loves oxygen as it helps the flavour develop. If you use water that has already been boiled you lose oxygen and flavour.
  • Once your kettle is boiled with fresh water leave it for a few minutes to cool down. The reason for this is because the boiling water will burn the tea, it scalds it and therefore, the tea doesn’t release all of its maximum flavours.
  • Stir the tea leaves or bags helps the tea to infuse. Three to four minutes is the time needed for optimum infusion.
  • An age-old question for tea drinkers is milk first or last? Originally milk first was to avoid cracking delicate china cups with hot tea but adding milk after is a good way to judge the strength of the tea. However, it is each to their own.
  • Don’t use creamy milk. A high fat content in the milk overwhelms the true flavour of the tea.

We not only provide a range of delicious teas to the guests at Butterfly Loft, we also provide china cups and saucers and a proper tea pot so you can enjoy your tea in style! Booking accommodation in Milton Keynes couldn’t be easier. Just call on 01908 266602 to check availability and make your reservation.

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