Single Estate English Breakfast - Shire Highlands, Malawi Recipe
Deep, rich & malty with notes of caramel & burnt sugar
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Ingredients
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Tea
To finish (optional)
Method
Tea
Heat water
Bring 8 fl oz (about 240 ml) fresh, cold water to a full rolling boil (100°C / 212°F). Use filtered water if possible to allow the tea's malt and caramel notes to shine.
Warm teapot or cup
Pour a little of the boiling water into your teapot or teacup, swirl to warm the vessel, then discard that water. This preserves infusion temperature for the brew.
Steep
Pour the freshly boiled water directly over the tea leaves. Steep for 3.5 to 4 minutes for a deep, malty cup with caramel and burnt-sugar notes. Steep 3.5 minutes for a bright malty profile, up to 4 minutes for more body and a slightly roasted finish.
Strain
Remove the infuser or strain the leaves out, pouring the brewed tea into your serving cup immediately to prevent over-extraction and bitterness.
To finish (optional)
Taste the brewed tea. If you want a richer, creamier English Breakfast-style cup, add 2 tablespoons of whole milk and 1 teaspoon of sugar (or to taste). Stir gently until blended. The milk will soften the tannins and highlight the malt and caramel notes; sugar will accentuate the burnt-sugar nuance.
Serve immediately while hot. Enjoy plain to appreciate the tea's single-estate character or lightly milked/sweetened as a classic English Breakfast preparation.