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Originally Posted by gary_580
3 heaped teaspoons of tea but no mention of the pot size?? The type of tea can also make a difference.
Also you should NEVER put hot liquid onto a small amount of milk as this can cause it to curdle. Better to put the tea into the mug and put the milk in after. Added benefit is you can add milk until you get the right colour.
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Oh man, you've done it now ...
3 heaped spoons is a guess based on what I imagine to be an 'average' pot size. With the plumber sitting waiting I didn't imagine Halcyon had time to be answering supplementary questions before getting his teamaking instructions.
I agree type of tea makes a difference but again, without waiting for clarification it's best to assume it's just bog-standard typhoo or PG tips (the biggest assumption, of course, is that the mysterious 'brown powder is in fact tea at all, and not coffee, or worse, gravy powder
)
And as for whether milk goes in first or last ... putting the milk into a cup full of hot tea can scald it and ruin the flavour (makes it taste like it does out of a flask, which in turn reminds me of huddling behind a damp rock halfway up some fell in the Lake District). Putting the milk in first and pouring the tea slowly allows the milk to gradually come up to temperature as the mug fills. Much nicer that way, and nobody is going to convince me otherwise!
Of course, if you get your preparation technique right, then you will know what colour the tea is going to come out before you even pour it, so you won't need to wait to see how much milk you need.
This is a far better approach, because weak tea with a little milk and strong tea with a lot of milk might look a similar colour but they certainly don't taste the same.