How to prepare Black tea

 

Black tea with milk

Use rich and astringent tea leaves, brew a little thicker

 

Tea leaves yielding rich and astringent flavors such as Assam, Nilgiri, Uba, Keemun, Dooars, Dimbula, Kenya and Ruhuna are perfect for tea with milk. The point is to make the tea a little stronger, while milk is added to the tea first or later, warm or cold, depending on your preference. In general, it may be better to use milk at room temperature.

 

Pour boiling hot water into the teapot and cups to pre-warm. 

 

Put room temperature milk into a creamer.

 

Discard the hot water from the teapot, put tea leaves appropriate for the number of persons plus one extra. The portion should be slightly more for thicker straight tea.

 

Pour the hot water appropriate for the number of persons to be served into the teapot. Cover the pot and steam according to the grade of tea leaves.

 

Turn the teapot lightly to mix the tea and pour the tea into the teacups while straining the tea leaves using a tea strainer. Add milk to your liking.