a-ha! from the answers above I see the milk is added before the water. I'll have to remember that if I ever try to do it. Not English, as you know, but I'm a tea-psycho (I would estimate at least 6 different tea flavours in my house now. More if you count the London Fruits & Herbal ones - but they aren't tea) so I'll say what I do.
First, as was stated above : try different kinds. Different companies tea tastes very different, even if both are called Earl Grey.
Second, the water indeed is important. I wouldn't recommend using mineral water as it would be bad for your kettle (or whatever you use). In my house we have water filtering system because the water here is very hard.
Now, the boiling itself: In my house, we have a pot. From what I've read, clay or china are best. We have some cheap metal - but it's not a major problem with the heatloss here... You poor *boiling hot* water over it and let it steep closed (in fact, in Russia they (used to) have a special cover (made like the baking glove) to keep the pot hot). Poor as much as you want, add hold and cold water to you liking. We usually keep the remaints for the next day (which is a complete nono for any real connoisseur) That's for black tea, at least. I drink my tea with no milk or sugar (and if I'm good no other sweets as well) so I'm picky about firms. Didn't try BG yet, I will if I see it. Get Twinnings Lady Grey, if you ever see it.
no subject
Not English, as you know, but I'm a tea-psycho (I would estimate at least 6 different tea flavours in my house now. More if you count the London Fruits & Herbal ones - but they aren't tea) so I'll say what I do.
First, as was stated above : try different kinds. Different companies tea tastes very different, even if both are called Earl Grey.
Second, the water indeed is important. I wouldn't recommend using mineral water as it would be bad for your kettle (or whatever you use). In my house we have water filtering system because the water here is very hard.
Now, the boiling itself: In my house, we have a pot. From what I've read, clay or china are best. We have some cheap metal - but it's not a major problem with the heatloss here... You poor *boiling hot* water over it and let it steep closed (in fact, in Russia they (used to) have a special cover (made like the baking glove) to keep the pot hot). Poor as much as you want, add hold and cold water to you liking. We usually keep the remaints for the next day (which is a complete nono for any real connoisseur)
That's for black tea, at least.
I drink my tea with no milk or sugar (and if I'm good no other sweets as well) so I'm picky about firms. Didn't try BG yet, I will if I see it. Get Twinnings Lady Grey, if you ever see it.