[PW] Tea and ice cream in St. Louis

[Bye, Dan J]

Where you've potentially gone wrong here, of course, is that your method involves adding any milk after the hot water.

As British Standard 6008: 1980, section 7.2.2, "Method for preparation of a liquor of tea for use in sensory tests", points out, the milk should be added before the hot water, "in order to avoid scalding the milk".   However, it does acknowledge that, "If the milk is added afterwards, experience has shown that the best results are obtained when the
temperature of the liquor is in the range 65 to 80 °C when the milk is added."  But most of us aren't in the habit of taking the temperature of the water.

Dan

> -----Original Message-----
> From: project-wombat-bounces at lists.project-wombat.org [mailto:project-wombat-
> bounces at lists.project-wombat.org] On Behalf Of Brian Whatcott
> Sent: 16 August 2008 19:08
> To: list at project-wombat.org
> Subject: Re: [PW] Tea and ice cream in St. Louis

<snip>

> 1) Secure a tea pot which might well be round and made of thick crock,
> with a curved pour spout.
> This should preferably be provided with an insulating cover,
>   called a 'tea cosy'.
> 2) Secure an electric kettle which can reach the boiling point of water.
> 3) Scald the pot with boiling water and empty it.
> 4) using one tea spoon of tea leaves such as pekoe tips or darjeeling or
> lapsang suchong (pale fragrant result) for each drinker plus
>   "one for the pot"fill the tea pot with about two cups of boiling water
> per drinker. Individual tea bags can be substituted in similar quantities.
> This should leave the tea pot substantially full - so size appropriately.
> 5) Apply the cosy and leave to steep on an insulating surface for three
>   minutes.
> 6) pour into white, thin, undecorated translucent ("bone") china cups
>   on saucers, and provide milk, sugar or sweeteners as desired.
> 
> 
> Brian Whatcott    Altus OK    Eureka!
> 
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