British Standard for a cup of tea – BS 6008 (revisited)
(image by porah)
It reminded me of one of my earliest posts on this blog, way back in 2007, British Standard for a cup of tea – BS 6008. Surprisingly this has become my third most popular topic of all time (after the Bic Crystal ballpoint pen and the not so simple paper clip)
Perhaps not so surprising when you know (according to the United Kingdom Tea Council), tea is the most popular drink consumed in Britain, with over 165,000,000 cups being drunk in the UK every single day of the year.
Drinking tea the right way has it’s own popular website and book with A nice cup of tea and a sit down.
Sadly the vexed topic of when to put in the milk has the nation (and families) divided, despite the British Standard suggestion of putting it in last (for tea brewed ‘properly’ in a pot);
7.2.2 Preparation with milk
Pour milk free from any off-flavour (for example raw milk or unboiled pasteurized milk) into the bowl (5.2), using approximately 5 ml for the large bowl and 2,5 ml for the small bowl described in the Annex.
Prepare the liquor as described in 7.2.1 but pour it into the bowl after the milk, in order to avoid scalding the milk, unless this procedure is contrary to the normal practice in the organization concerned.
If the milk is added afterwards, experience has shown that the best results are obtained when the temperature of the liquor is in the range 65 to 80 °C when the milk is added. While addition of milk is not essential, it sometimes helps to accentuate differences in flavour and colour.
Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.
Needless to say, the Tea Council have their own ideas;
- Use a good quality loose leaf or bagged tea
- This must be stored in an air-tight container at room temperature
- Always use freshly drawn boiling water
- In order to draw the best flavour out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once.
- Measure the tea carefully
- Use 1 tea bag or 1 rounded teaspoon of loose tea for each cup to be served
- Allow the tea to brew for the recommended time before pouring
- Brewing tea from a bag in a mug? Milk in last is best
The only ‘proper’ way to make a cuppa – image by rubenshito