English Breakfast Recipe

Heat water

Pour 12 fl oz (about 350 ml) fresh cold water into a kettle and bring to a rolling boil (100°C / 212°F). Using freshly drawn water improves flavor.

Warm teapot or cup (optional)

If using a teapot, pour a small amount of the boiling water into the teapot or teacup, swirl to warm, then discard the water. This helps maintain proper brewing temperature.

Add tea

Measure 2 teaspoons of loose English Breakfast tea (or use two standard tea bags) into the warmed teapot or into a teapot-sized infuser placed in the pot. If brewing directly in a cup, use one tea bag or 1 tsp loose tea.

Pour water over tea

Pour the boiling water directly over the tea leaves or tea bag to ensure full extraction of flavor.

Steep

Allow the tea to steep for 3–5 minutes, depending on desired strength: 3 minutes for a lighter brew, 4 minutes for classic strength, 5 minutes for a robust cup. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

Remove tea leaves / bag

After steeping, remove the tea bag or strain out the loose leaves to stop extraction.

Add milk and sugar

Add 2 tablespoons of milk (or to taste) and 1 teaspoon of sugar (or to taste). Stir gently. If you prefer lemon instead of milk, discard milk and add a slice of lemon to the cup.

Taste and adjust

Taste the tea and adjust milk or sweetener as desired. Serve immediately while hot.