Horse Guards and its Surroundings

London bridge (part six)

The origins of tea


Bronze aquamanile

Colossal marble foot

Colossal winged bull from the Palace of Sargon

Ndop, wooden carving of  King Shyaam aMbul aNgoong

St Etheldreda’s

The Horses (part two)

Tower Gateway


Hampton Court Bridge (part one)

Tower bridge (part three)

London Eye Barracuda

News from our friends
Into the future
Elizabeth II HAS REIGNED in a world moving swiftly through political shifts, cultural change and technological advances. Traditional institutions of law, religion and politics have suffered loss of ...
Elizabeth II (1952 - )
Princess Elizabeth Alexandra Mary was born at 17 Bruton Street, London on 21 April 1926. A happy childhood was spent with her parents, the Duke and Duchess of York, and younger sister Margaret Rose. ...
Edward VIII and George VI (1936 - 1952)
Edward VIII (1936) Edward, Prince of Wales, eldest son of George V and Queen Mary, was known to the family as 'David'. Charming and informal, he was a popular prince, touring Britain and the empire, ...
George V (1910 - 1936)
Edward vii's eldest son Albert died at the age of 28, and so it was his second son, George, who followed him as king. George had learned the navy's traditions of duty and. Blue-eyed, blunt, and ...
House of Windsor
When Queen Victoria died in 1901, she left three generations of heirs. They, it was expected, would reign as monarchs of the House of Saxe-Coburg-Gotha. In fact, the name survived only 16 years. In ...
Most Popular
Peter Paul Rubens (1577-1640), Isabella BrantThis famous portrait drawing is of Rubens’ first wife, ...
Waterloo suicidesFor centuries people have been committing or attempting...
The queen of vintage - Hilary ProctorThere's only one thing more fabulous than Hilary Pr...
The Blues and RoyalsIn 1969 The Royal Horse Guards (The Blues) were amalgam...
London Oratory (Brompton Road)The Congregation of the Oratory was founded in Rome by ...
Clocks and watches - Martyn Stamp"1970s watches are very popular right now, whereas...
London bridge (part twelve)After the opening in 1836 of London Bridge station, the...
Guy's Hospital ChapelThe benefaction by which Thomas Guy founded the well-kn...
How to make the perfect brew
 (голосов: 0)
To get the very best from your high-quality Fortnum & Mason tea, it is well worth following a few well-tested rules on brewing, as recommended by the experts.

First warm the teapot by rinsing it out with hot water. If you regularly drink a number of different teas it is worth investing in a number of different teapots as a patina will build up on the inside of the pot and will flavour the tea. It is generally considered that silver or terracotta deliver the best results for strong teas and bone China and porcelain work best of lighter teas. You should never wash your teapot in soapy water or through a dishwasher. After use the pot should be emptied, rinsed in detergent-free water and turned upside down to drain.

How to make the perfect brew

Tea Commentary, 5th issue: Tea and cakes, 1924

When it comes to how much tea to use, follow the rule of “one teaspoon for each person and one for the pot” for loose leaves and experiment to find the ideal brew for you. If you are using tea bags, use the same guide: one bag per person and one for the pot. If you are brewing in a cup, use just one bag and leave it in for 4-5 minutes. Fruit infusions and green teas are normally drunk without milk, so 1-2 minutes is sufficient.

Use freshly drawn water when filling the kettle; if you live in an area with very hard water, filtering it first is advisable. The water should be boiling for black tea and off the boil (at 70-88°C) for green and white teas. If you’re not going to enjoy all the tea in one pour, decant it into a second warmed pot, straining it as you do so. By separating the loose leaves from the liquor, this prevents the tea oversteeping and becoming bitter.

Traditionalists believe that putting the milk into the cup before the tea is best; this is because historically it protected the fine porcelain tea bowls when the hot tea was poured in and it also allows the two liquids to mix better. The scientific reason behind adding the milk first, though, is that it cools the tea and prevents the fats in the milk scalding and causing an unpleasant taste. If, however, you add the milk after pouring your tea, you can have better control over how much to add to achieve your preferred taste. All in all, we believe it’s down to personal preference and probably makes very little difference to the actual flavour.

As a general guide, Fortnum & Mason’s stronger teas (those blends made from Assam tea) are best served with milk. The lighter teas and aromatic teas are best served without, as adding milk changes the profile of the tea and will produce a different-flavoured brew. Although, again, it is entirely down to which way you prefer to enjoy your tea.

Rose, chamomile, lemongrass, raspberry, ginger and a range of dried herbs, fruit and flower can also be used to make a refreshing hot or chilled drink – the correct term for these being an infusion or tisane. This is because they infuse the water with their essence, rather than needed to be brewed to release their flavour.

Посетители, находящиеся в группе Гости, не могут оставлять комментарии к данной публикации.