The perfect cup of tea…
I have noticed over the years that I can definitely taste the difference as to whether the milk has been put in my cup of tea before the water or after and I believe you can’t beat Yorkshire tea!
Many people don’t really care how their tea comes and then others can be quite specific for scientific sounding reasons. In my hunt for the perfect cup of tea I’ve found a scientist that has created a formula for the perfect temperature, infusion and imbibation (apparently!) and of course when to put the milk in.
There are apparently 11 steps in making the perfect cup of tea according to George Orwell who also said that tea – one of the “mainstays of civilisation” – is ruined by sweetening and that anyone flouting his diktat on shunning the sugar bowl could not be called “a true tealover”.
GEORGE ORWELL’S (adapted) TEA RULES:
1. Use tea from India, Yorkshire or Ceylon (Sri Lanka), not China… or Tetley!!!
2. Use a teapot, preferably ceramic or a giant Cath Kidson mug (makes about the same amount of tea)
3. Warm the pot over direct heat, or use a kettle so the water stays hot for longer
4. Tea should be strong – six spoons of leaves per 1 litre – the colour of
5. Let the leaves move around the pot – no bags or strainers unless its a Yorkshire tea bag- the larger bag allows the leaves to move around.
6. Take the pot to the boiling kettle
7. Stir or shake the pot
8. Drink out of a tall, mug-shaped tea cup (again a giant Cath Kidson mug is just about perfect)
9. Don’t add creamy milk, use semi skimmed for the perfect taste, skimmed is just white water.
10. Add milk to the tea, not vice versa when making a pot of tea. When making a cup add the milk first so you get a perfectly smooth and strong liquid.
11. No sugar! Ergh!
However the Royal Society of Chemistry (RSC) has decided to look at this 11-point formula – and disagree with quite a few of the “golden” rules.
Dr Andrew Stapley, a chemical engineer at Loughborough University, found that Orwell’s six-spoons of tea per pot is very extravagant especially when the author set down this rule during post-war rationing. It is still far too strong today with recession looming the RSC advises a single spoon of leaves.
As for adding milk to the tea after it is poured, the RSC issues a stern scientific warning against the practice. It seems that dribbling a stream of milk into hot water makes “denaturation of milk proteins” (Denaturation (food) is the intentional adulteration of food or drink rendering it unfit for consumption while remaining suitable for other uses)
“At high temperatures, milk proteins – which are normally all curled up foetus-like – begin to unfold and link together in clumps. This is what happens in UHT [ultra heat-treated] milk, and is why it doesn’t taste as good a fresh milk,” says Dr Stapley.
It is better to have the chilled milk massed at the bottom of the cup, awaiting the stream of hot tea. This allows the milk to cool the tea, rather than the tea ruinously raise the temperature of the milk.
Scientists seem to like the idea of adding sugar to tea, they say it “acts to moderate the natural astringency of tea” – which translated into unscientific terms means that it makes tea… wait for it, less bitter. I still disagree though, there is no need for sugar or sweetener in something that is already so perfect.
Over ten million cups of Yorkshire Tea are drunk every single day, I feel Yorkshire tea beats all others, it is a fantastically strong tea with richness of flavour and always makes me feel happy, cosey and safe… everything seems ok when you’ve got a cup of Yorkshire tea