CarewsEyebrowDesigner Posted December 1, 2012 Share Posted December 1, 2012 Link to comment Share on other sites More sharing options...
YLN Posted December 1, 2012 Share Posted December 1, 2012 Link to comment Share on other sites More sharing options...
PompeyVillan Posted December 1, 2012 Share Posted December 1, 2012 ??? Link to comment Share on other sites More sharing options...
blandy Posted December 1, 2012 Moderator Share Posted December 1, 2012 There's a British Standard for making tea - no kidding - see linked pdf BS 6008:1980 ISO 3103:1980: BRITISH STANDARD Method for Preparation of a liquor of tea for use in sensory tests Extract Procedure 7.1 Test portion Weigh, to an accuracy of ± 2 %, a mass of tea corresponding to 2 g of tea per 100 ml of liquor (i.e. 5,6 ± 0,1 gofteaforthelargepotor 2,8 ± 0,05 g for the small pot described in the Annex) and transfer it to the pot (5.1). 7.2 Preparation of liquor 7.2.1 Preparation without milk Fill the pot containing the tea with freshly boiling water1) to within 4 to 6 mm of the brim (i.e. corresponding approximately to 285 ml in the case of the large pot and 140 ml in the case of the small pot described in the Annex) and put on the lid. Allow the tea to brew for 6 min, and then, holding the lid in place so that the infused leaf is held back, pour the liquid through the serrations into the bowl (5.2) corresponding to the pot selected. Remove and invert the lid, transfer the infused leaf to it and place the inverted lid on the empty pot to allow the infused leaf to be inspected. In the case of fine, powdery dust grades, special care should be taken and a sieve may be required. 7.2.2 Preparation with milk Pour milk free from any off-flavour (for example raw milk or unboiled pasteurized milk) into the bowl (5.2), using approximately 5 ml for the large bowl and 2,5 ml for the small bowl described in the Annex. Prepare the liquor as described in 7.2.1 but pour it into the bowl after the milk, in order to avoid scalding the milk, unless this procedure is contrary to the normal practice in the organization concerned. If the milk is added afterwards, experience has shown that the best results are obtained when the temperature of the liquor is in the range 65 to 80 °C when the milk is added. While addition of milk is not essential, it sometimes helps to accentuate differences in flavour and colour..... Link to comment Share on other sites More sharing options...
mjmooney Posted December 1, 2012 VT Supporter Share Posted December 1, 2012 Bit over-detailed, but basically I agree. Main thing is to use boiling (not merely hot) water, and make it in a pot, never in the cup. Link to comment Share on other sites More sharing options...
PompeyVillan Posted December 1, 2012 Share Posted December 1, 2012 Making tea for one in a pot? Extra washing up. Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted December 1, 2012 Author Share Posted December 1, 2012 Link to comment Share on other sites More sharing options...
mjmooney Posted December 1, 2012 VT Supporter Share Posted December 1, 2012 Making tea for one in a pot? Extra washing up. Don't be silly. You don't wash a teapot more than once or twice a year. Link to comment Share on other sites More sharing options...
islingtonclaret Posted December 1, 2012 Share Posted December 1, 2012 I thought putting boiling water straight in was supposed to kill a lot of flavour? I still annoy people by making sure that the water is a few degrees off the boil, thus increasing the waiting time Link to comment Share on other sites More sharing options...
mjmooney Posted December 1, 2012 VT Supporter Share Posted December 1, 2012 BTW I don't understand this thread. Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted December 1, 2012 Author Share Posted December 1, 2012 I thought you would've got the third picture at least! Link to comment Share on other sites More sharing options...
leviramsey Posted December 1, 2012 VT Supporter Share Posted December 1, 2012 There is also the ANSI standard for tea, which bars adding dairy products and deprecates adding sugar. This sort of ANSI versus ISO conflict is nothing new in standardization proceedings... (Why anyone would want to adulterate perfectly good tea with milk or sugar is beyond me) Link to comment Share on other sites More sharing options...
The_Rev Posted December 1, 2012 Share Posted December 1, 2012 People from New England know **** all about tea Levi. Last time we tried to teach you lot how to make a good cuppa the locals got a bit confused and threw it all into Boston habour. Heathens. 1 Link to comment Share on other sites More sharing options...
Eames Posted December 1, 2012 Share Posted December 1, 2012 BTW I don't understand this thread. Me neither Mr Moonman. Link to comment Share on other sites More sharing options...
mjmooney Posted December 1, 2012 VT Supporter Share Posted December 1, 2012 I thought you would've got the third picture at least! Coal train? John Coltrane? Robbie Coltrane? Nope, still lost. Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted December 1, 2012 Author Share Posted December 1, 2012 The former. Although, it could be the later too. The surname is the important bit. Link to comment Share on other sites More sharing options...
Ingram85 Posted December 1, 2012 Share Posted December 1, 2012 Think I've took a wrong turn I'll just grab my coat. Link to comment Share on other sites More sharing options...
villaajax Posted December 2, 2012 Share Posted December 2, 2012 (Why anyone would want to adulterate perfectly good tea with milk or sugar is beyond me) "Tea without milk is so uncivilized" 1 Link to comment Share on other sites More sharing options...
mjmooney Posted December 2, 2012 VT Supporter Share Posted December 2, 2012 Tea. "Coltrane". Camera. "5" button. Do enlighten me. Link to comment Share on other sites More sharing options...
coda Posted December 2, 2012 Share Posted December 2, 2012 I think he listens to the boy band '5ive'. Link to comment Share on other sites More sharing options...
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