Restaurants›Olive Tree Restaurant Bedford›English Tea Recipe

English Tea Recipe

Inspired by Olive Tree Restaurant Bedford

Time10m

Serves1

Make English Tea Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tea and Brewing

2 tsp black tea leaves (assam, english breakfast, or earl grey)10 fl oz water1 fl oz milk (whole or semi-skimmed), warm1 tsp granulated sugar1 slice lemon slices (optional, for lemon tea)

Accessories and Serving (optional)

1 to taste tea strainer or infuser1 to taste teapot (preferably warmed)1 to taste teacup and saucer

Method

Preparation

Warm the teapot and cups

Pour a small amount of boiling water into the teapot and teacup(s), swirl to warm them for 10–15 seconds, then discard the water. Warming keeps the brew at the correct temperature.

Measure the tea

Place 2 teaspoons of black tea leaves into the warmed teapot (adjust 1 tsp per cup if making more than one cup) or into an infuser placed in the teapot or cup.

Brewing

Bring water to temperature

Bring 10 fl oz (about 300 ml) of fresh cold water to a full rolling boil (100°C / 212°F). Use freshly drawn water rather than previously boiled for best flavor.

Pour and steep

Pour the boiling water directly over the tea leaves in the teapot or cup so the leaves are fully submerged. Cover the pot or cup and steep for 3–5 minutes depending on desired strength: 3 minutes for lighter, 4 minutes standard, 5 minutes for stronger brew.

Strain the tea

If you used loose leaves in the teapot, pour the brewed tea through a strainer into the teacup(s) to remove leaves. If using an infuser, remove it from the cup or teapot and allow excess liquid to drain back into the pot briefly.

Finishing and Serving

Add milk and sugar (classic English style)

Add about 1 fl oz of warm milk to the brewed tea (adjust to taste). Stir in 1 teaspoon of granulated sugar or to taste. Taste and adjust milk or sugar as desired.

Alternative: Lemon

If you prefer lemon instead of milk, skip milk and add 1 thin slice of lemon to the cup. Do not add lemon and milk together (the lemon can cause curdling).

Serve

Place the teacup on its saucer and serve immediately while hot. Offer additional milk, sugar, and lemon on the side for guests.

Notes and Variations

For multiple servings, use 1 teaspoon of tea per cup (approximately 5 fl oz / 150 ml per cup) and scale water and milk accordingly. For iced English-style tea, brew double-strength, cool, pour over ice, and add milk or lemon as preferred.