The Guardian, ever my favorite English News distributor, reports on the British governments official baseline on how to make the perfect cup of Tea.
The abridged version:
- Use 2g of tea – plus or minus 2% – for every 100ml of water
- Use a pot of white porcelain or glazed earthenware, with its edge partly serrated and provided with a lid, the skirt of which fits loosely inside
- Tea flavour and appearance will be affected by the hardness of the water used
- Fill the pot to within 4mm-6mm of the brim with freshly boiling water
- After the lid has been placed on top, leave the pot to brew for precisely six minutes
- Add milk at a ratio of 1.75ml of milk for every 100ml of tea
- Lift the pot with the lid in place, then “pour tea through the infused leaves into the cup”.
- Pour in tea on top of milk to prevent scalding the milk. If you pour your milk in last, the best results are with a liquor temperature of 65C-80C.
No word on if there is an ISO-certified British Standard for making fish ‘n chips.