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British Tea Translator
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this post was submitted on 15 Nov 2023
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Boil kettle > put 'regular' tea eg PG Tips in ceramic mugs adorned with greeting-card-grade pro-tea sentiment > pour > stir with vigour > squeeze bags between two tea spoons for added strength > place bags in the spent bag vessel > milk to order > sugar? > one lump (spoonful) or two? > final stir and deliver.
Remember to use the spoon to scoop and stir so yellow clumps of congealed sugar begin to appear in the bag and a permanent residual rime forms about the tip of the spoon.
Assuming "PG Tips" is a brand of tea?
Excellent, to the point guide, thank you!
Don't squeeze your teabags. You'll release tannins into the tea making it bitter.
Also separate spoons for stirring and sugar retrieval. The cross contamination in that house must be off the charts.
Yeah, just standard 'char' or whatever generic tea is called.
You're taking the piss, right? Squeezing the bags makes the tea bitter, by releasing tannins into the tea. You steep, pull and allow to drip. For stronger taste steep longer. I'm a dumb American and even I know that
Seems to hit home for me. Then again we like a bit of bitter over here, usually in pint form but tea works. Also Marmite.
Bitter tea is part of the British tea experience. If you want tea served perfectly and properly with respect to the leaves and bringing out their best flavours, you want to drink tea the way they do in East Asia, not Britain.
Gotcha. I'm clearly more prone to the East Asian cuppa.
Disgustingly accurate