Food & Wine
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?