The Guardian, ever my favorite English News distributor, reports on the British governments official baseline on how to make the perfect cup of Tea.
What is the British recipe? You can find it in the BS 6008, their 5,000 word official British Standard. And for you engineers out there, you can rest easy knowing that it’s ISO certified.
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.