Okay, first off: it probably will take you longer to read this entire post than it would to brew a cup of tea in the manner in which she recommends.
And the manner is all kosher, mind you, only there’s two things I do differently. 1. I pour my (warmed) milk into my cup and THEN pour the brewed tea into the cup. You’ll of course need to know just how much milk is good for the perfect color and taste, but if you do it often enough, you’ll get it right the first time itself so as to not need to go back and add more AFTER you pour the tea into cup.
2. If you let the tea-leaves steep for the right amount of time (depends how much you’re brewing in your teapot), you’ll find that they will descend to the bottom of the pot, and you don’t even need a strainer when you pour into cup.
Oh, and just FYI, I take my tea with milk, but no sugar, thank you!
