Traditional British Brewed Tea
A proper pot of British tea depends on a few small habits rather than any special equipment. The method here follows the spirit of George Orwell's essay "A Nice Cup of Tea": warm the earthenware pot first, bring the pot to the kettle, and pour the water the moment it boils. Then stand for exactly 5 minutes. The result is a strong, even brew that takes milk well.
Instructions
Fill a kettle with freshly drawn water and bring it to a boil.
While the water heats, warm the teapot. Earthenware is preferred, though stainless steel works. Pour in some hot water, let the pot warm through, then drain it. Always take the pot to the kettle, never the kettle to the pot.
Add the loose-leaf tea to the warmed pot, measuring it by the size of the pot and how strong you like your tea. In a large pot serving 4 cups, 2 teaspoons makes a fairly weak tea, and the contributor suggests up to 6 teaspoons for a very strong one.
Pour in the water as soon as it has boiled. Leave the tea to stand for 5 minutes, and no longer, before serving.
Add milk to taste. If you know the strength of your tea and the size of your cups, you can put the milk in the cup first. Otherwise pour the tea first and add the milk after, so you can judge the colour.
Add sugar if you like, to taste. Serve the tea with a biscuit or two.
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