CookEat Recipe
Artusi’s Two-Stage Tea Infusion
A strong black tea brewed in two stages, using Souchong and Pekoe.
Method
Steps
Step 1
Gather the ingredients: 1 heaped teaspoon black tea leaves, half Souchong and half Pekoe; 200 ml freshly boiling water, plus extra to preheat and dilute if desired.
Step 2
Warm a heatproof teapot with boiling water, then empty it. Add the mixed tea leaves; a heaped teaspoon is enough for an ordinary cup.
Step 3
Pour in only enough freshly boiling water to cover the leaves. Cover the pot and leave for 5–6 minutes to open the leaves. Then add the remainder of the measured 200 ml boiling water, stir and infuse for another 2–3 minutes.
Step 4
Strain immediately into a warm cup, removing the leaves so the infusion does not become excessively bitter. If too strong, dilute with a little more boiling water to taste.
Step 5
For the source’s warmer first infusion, stand a heatproof teapot securely on a steaming rack above simmering water during the initial 5–6 minutes, using an arrangement intended for steaming and avoiding direct flame on the pot. Then add the remaining boiling water, infuse and strain as above.
Step 6
For tea with milk, add a small splash, about 1–2 tablespoons, of pasteurized milk to the strained tea and serve promptly. The amount of water and optional milk are working estimates; no milk is needed for the plain version.
Cooked it? Rate it.
Cooked 0 times