domingo, 20 de maio de 2012

Photographed by Molly SJ Lowe

Hi dreamers,

What do you think about my new article for N*Style? 
Look what I found on the Internet... I'm almost addicted to tea, almost so I want to share with all my followers  how to make my favorite drink. TEA TEA TEA!!! 

- Use freshly drawn water, freshly boiled. It must not be reboiled.

- Use the correct-sized teapot. To heat, pour some of the water, just before boiling, into the pot. Swirl and empty away. 

- Use orthodox, good-quality leaf tea. Grades such as Broken Orange Pekoe (BOP) or BOP Fannings are popular. Indian Assam second-flush is thick, soft-liquoring and malty, and Cleon Dimbula is a good standard for a flavoury tea.Use one spoonful per person and one for the pot. ·

- Fill the pot and stir gently for a few moments. Infuse for five minutes.

- Use a timer to get this right. Put room-temperature whole milk into the cup first. Use about one and a half tablespoonfuls. Do not use skimmed milk. ·

-  To ensure that the leaves do not get into the cup, pour tea through a mesh strainer. Fill the cup to 1cm from the rim. · 

- After the first pouring, add extra hot water to the teapot, so as to continue drawing further flavour and strength from the leaves. · 

- Always discard cold tea at the bottom of the cup before a second pouring. · 

- Even if the tea has been brewing for 10 minutes, orthodox leaf tea will not become too strong or bitter. · 

- Use a tea cosy.

And that's it! Have a wonderful Sunday...

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