How to make the perfect cuppa

Last updated 05:02 20/07/2012
Fairfax NZ

Stephen Twining, from Twinings of London, shows how to make the perfect cup of tea.

Relevant offers

Food & Wine

Recipe: Nectarine and almond cake Recipe: Apricot sunshine fools Restaurant review: Muse on Allen offers five star experience Recipes: Tiramisu and other treats for coffee-lovers Kiwi chef's lamb shanks make Axl Rose late Stall-holders to welcome big crowd and cooler weather for Martinborough Fair Adam Liaw's orange marmalade fried ice-cream Marlborough Wine flight pairs spectacular views of New Zealand with award-winning wines Paul West offers suggestions on the right way to eat meat Old foes Zespri and T&G sign marketing deal for Asia

On the surface, Stephen Twining seems every inch the affable English gentleman. But ask him if he takes sugar in his tea and the 10th-generation member of the famous tea-selling family gets properly steamed up.

Adding sugar to carefully blended tea is nothing short of barbaric, Twining says, while jiggling your teabag to hasten the brewing process is a pointless waste of energy.
 
Twining, who claims to drink nine or 10 cups of tea a day (along with the occasional coffee), says using freshly boiled water, warming the teapot and giving the tea time to impart its flavour are essential to tea-making success.
 
He is in New Zealand this week to promote the company's latest blend, New Zealand Earl Grey, which contains lower levels of bergamot oil in it than the traditional version.

Twining says the lower concentration of bergamot, along with additional orange blossom, is better suited to the New Zealand palate.
 
How you do make your tea?

Ad Feedback

- Stuff

Comments

Special offers

Featured Promotions

Sponsored Content