It's got to be loose leaf and it's got to be Yorkshire.
Sick and tired of poor-quality, badly brewed cups of tea, David documented the most important procedure in the business: a proper brew.
If you cannot safely boil a kettle of water and decant it into a teapot, and/or pour into a cup/mug,
step away now and go no further.
- Yorkshire Tea [Loose Leaf]
- Yorkshire Water
- Milk [optional]
- Strainer [optional]
- Fill kettle with fresh Yorkshire Water and bring to the boil
- Warm the teapot with hot Yorkshire Water
- Put tea into warmed teapot
Pour boiling water into teapot. Water must be boiling as tea is an infusion and requires
water as near to 100 degrees as possible. Tea leaves will sink to the bottom when water is
boiling, removing the need to strain.
- Leave to infuse for 3 – 4 minutes.
- During infusion, pour milk into cup/mug, as required
Pour tea into mug, no need to stir. Straining is not strictly necessary, however a few leaves
may remain at the bottom of the cup, so take care when finishing your cuppa.
- Enjoy a proper Yorkshire Brew