The important thing is how long you let it brew, not any of the other questions.
I use tap water, what ever tea bags are lying around and serve in a pint glass with milk. I use the same glass for years without washing so that it can now, pretty much, make a cup of tea without the need for a tea bag.
I don't know anyone who uses little China cups, the ones where you have to stick your little finger out, everyone tends to serve it in a mug where it's strong enough to hold the spoon up on its own.
Kettle, filtered tap water here where it's hard but straight up is fine in soft water areas, Yorkshire tea (bags or leaf), brewed in a teapot, strong as it comes, no milk, no sugar, biggest mug I can find, chocolate oaties (when I'm not trying to lose a bit of weight).
The most important thing, that is second nature here but sometimes seems difficult for non-Brits to grasp, is that the water must be properly boiling, not just under like for coffee. Not out of one of those daft machines that won't go hotter than about 98 degrees C (I worked in a place that had one of those and wouldn't let us have a kettle - health and safety apparently. I told them if I couldn't have a proper cuppa my health and safety would be at risk. I refrained from saying that so would theirs )
Doncaster, South Yorkshire. Soil type: sandy, well-drained
Never mind wetting the tea, my dad always used to say that my Nan (Mum's mother) hung up the tea bags to dry and re-use, her tea was so weak. I don't think she really did, just didn't wait long enough before pouring.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
My tea dealer says you should always be able to get several brews out of good quality leaves, up to 6 in some cases. He's got a good guide here https://monteas.co.uk/tea-brewing-guide
If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
My tea dealer says you should always be able to get several brews out of good quality leaves, up to 6 in some cases. He's got a good guide here https://monteas.co.uk/tea-brewing-guide
Not out of bog-standard teabags though!
If I'm using leaf tea I sometimes add an extra spoonful and refill the pot rather than emptying it out and starting again.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
I worked with a bloke who was so mean, he would mend disintegrating tea bags with a stapler. A slice of lemon would last him for days . Another chap, somewhere else I worked used to split his matches in half with a razor blade.
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I use tap water, what ever tea bags are lying around and serve in a pint glass with milk. I use the same glass for years without washing so that it can now, pretty much, make a cup of tea without the need for a tea bag.
I don't know anyone who uses little China cups, the ones where you have to stick your little finger out, everyone tends to serve it in a mug where it's strong enough to hold the spoon up on its own.
The title should read "How do you serve tea?" In reality, the title should read
"How do you make your tea?"
Another chap, somewhere else I worked used to split his matches in half with a razor blade.
Dad said it never really caught on.
Can maybe see why.