/ck/ - Food & Cooking

>>15996462
can't go past a good english breakfast in a teapot with a strainer to catch the leaves when pouring into the cup. Usually with a side of maccarons.

although the tea becomes stronger over time as your pour out it works well giving you a stronger taste if you add milk and sugar to it. (only white sugar, brown sugar is for coffee). Otherwise just steep the leaves for the required time.

I also like to use a piece of paper towel where you would rest the tea spoon on the saucer, catches any drips from the spoon and leaves everything cleaner.

There's nothing quite like pulling out a serving tray and having your teapot, milk pourer and sugar container with a side of maccarons or your favourite sweets all ready to go.

I know this general is for eastern style teas, but for any of you who have an interest in afternoon tea but are having trouble finding proper resources for tea ware, serverware and table ware, as well as proper preparation please check this site out.

https://www.myteaplanner.com/

the tea section goes into comprehensive detail on all things one might use when preparing an afternoon tea.

I think it might be a good resource to add to the pastebin regarding western teas as such information tends to be hard to find.

As for as teaware is concerned I personally prefer doulton but wedewood is good too:
https://www.wedgwood.com/en-us/tea-and-teaware/teaware/all-teaware

>Steep tea in mug for over 3 minutes
>Becomes bitter and astringent
>Steep tea in teapot
>Leave it in as long as I like
>Doesn't get astringent

Why does this happen??

How do I make the perfect cup of tea?