I got a great letter from Andy today. He asked how I believed the perfect cup of tea should be made. We used to have some good cuppas when we flatted together in Papatoetoe in the '80s. It tasted best when drunk from some purloined railway cups, which I had until recently.
Well, I use Choysa tea and a metal tea pot.
Unfortunately Andy, for the perfect cuppu you need pure water like the stuff we get down here in Christchurch. However, I know you are used to drinking that chlorinated recycled Waikato stuff, so read on.
Always fill the kettle with fresh cold water.
While you wait for the kettle to boil, rinse and warm the teapot.
Just before the kettle boils chuck a couple of heaped desert spoons of tea leaves in the pot and pour the water over just as it boils. Give it a bit of a stir, leave to draw for five minutes and then pour into your railway cup.
Off to make one myself just in time for Marie, Eileen, Lee and Richard to arrive to watch the Warriors.
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