The Wolseley’s take on the centuries-old fine art of brewing that perfect cup.

  • Always use loose leaves. Loose leaf teas impart the true flavour of a tea and infuse and brew better.
  • Always use fresh cold water brought to the boil, this maintains the water’s oxygen levels and is essential for proper brewing. (If your water is particularly hard, it is best to use a filter or filtered water.)
  • Pre-heat the pot just before the water comes to the boil, pour a little water into the pot to heat it and then tip the water out, replacing the lid.
  • Use the correct measurements and ratio of water to tea: 1 teaspoon of tea leaves per person and 1 for the pot. Water should normally reach the internal base of the teapot spout as a guideline.
  • Pour at the boil. With black teas it is essential to pour as soon as the kettle reaches the boil, replacing the lid on the teapot to avoid any heat loss. (For green and white teas, water should be off the boil).
  • Know your brewing times. Once made, the tea should be allowed to infuse for the correct time before drinking – tea served too quickly will dilute the taste, tea brewed too long will add bitterness. A general rule is black teas 3-5 minutes, white 7-15 minutes, green 3-4 minutes.
  • Milk, sugar, lemon. Some teas, such as strong black teas from India and Sri Lanka, can be enhanced by adding milk. Some green teas, such as Gunpowder, can have honey or mint added; others, including white and scented teas are best served in their natural state, with no additions.

An excerpt from ‘Breakfast at The Wolseley’ by A.A. Gill. Buy here.