Our nation is used to the idea of tea packaged in tackily labelled plastic bottles — the taste of tea itself is ambiguous, but sugar abundant. Of course, something as universal as tea is enjoyed in various ways around the world, but our thoughts don’t stray far from the British when we think of the classic drink.
Adding a shot of cognac or whiskey to a pot of tea can make the drinker warmer.
Brits originally began to drink tea with milk to prevent their cups cracking from the heat of the liquid. Eventually, it became a favoured option, with milk also emerging as a masquerading element when the tea was stringent and too strong after using the same leaves too many times. Different regions in the United Kingdom, however, have their preferred ways of drinking tea — even if plain, without anything added, is considered to most eminently showcase the drink’s aromas and blend.
Lucy Chappell, a tea expert at Twinings shop on London’s Strand, says: “Cream tea is popular in the southwest of England. Its tea has lots of cream on top instead of milk. [The English] have scones with it.”
Indeed, the cream moustache is one of the pleasures of the beverage, even if it pushes the tea’s flavour to the back seat.
Chappell goes on to list other regions. The Irish, for example, drink the same tea all day.
“They brew the same tea by just adding more tea in and thus making it very strong. Other parts are quite normal with milk and sugar, but that’s changing as we’re getting more used to green tea and flavoured tea as well.”
The most intriguing mix, however, is probably the combination of tea and alcohol. Northerners actually tend to pour a few drops of whiskey or brandy into their tea to keep warm during cold winters. How strong you want it depends entirely on your tolerance to tipsiness, but only after trying the concoction yourself will you realise that it isn’t as disgusting as it sounds.
There’s hardly any alcoholic taste, but the rich smells of the whiskey or brandy will float up your nose along with hot steam from the tea. It’s almost like getting to enjoy alcohol without its bitter sting, and it really gives you an extra warming kick that tea alone cannot.
Tea infusions are also quite a hit as of late.
“You can make tea cocktails as well by making a concentration of tea and adding it to alcohol, which is very popular at the moment,” Chappell explains. “There are rules, but sometimes you just need to try out what works. Some [that do work] are Earl Grey with gin or vodka, while smoky whiskies go well with Chinese Lapsang Souchong teas.”
The process of making a pot of tea is not exactly a staple in the Thai lifestyle, although there’s really no reason that it shouldn’t be, as it can be a very good way to unwind. Teabags can seem cheap and common, yet are of the same quality as loose leaves, Chappell reveals.
“The leaf size is different, so the smaller the leaf, the faster it brews. It’s basically like castor sugar, which is gone instantly when you stir. Loose leaves are like sugar lumps that take more time to give off flavour.”
The prospect of loose leaves might sound messy, but considering how it takes more time to brew, the flavours it gives are richer and sweeter. Perhaps you may even feel that glow of accomplishment when your tea comes out just right. It’s not hard at all to achieve if you follow a few simple rules, which Chappell eagerly shares.
“You should leave boiled water to cool down just a bit so it’s not very hot when you pour it, which could scald the tea. You should leave the tea there for at least three minutes before taking it out and serving.”
This is without a doubt one of the most common mistakes Thais make, leading to a drink that is essentially coloured water. Without sufficient time, the smells and flavours are not yet released, thus leaving you with only the image and no taste.
Another no-no is putting your tea into the fridge in an attempt to save it for later use.
“Unless you want to have fridge-smelling tea!” laughs Chappell. “[Tea leaves] absorb the smells in the fridge, so just leaving it out of the water at room temperature is good enough. You can’t really save it for the next day, but it can definitely be reused on the same day.”
There’s no requirement about only using porcelain cups, but whether you realise it or not, it can add to the whole unwinding experience. Skip the paper cups — and definitely the polystyrene, which can be hazardous to your health — which can leave the taste of paper in your drink, to truly enjoy this time-honoured beverage in its full glory.
A mint-green tea cocktail, best suited when mixed with white rum.
