The flat white, a famous Australian cultural export, has not overshadowed the appreciation for tea. While Australians publicly enjoy espresso-based coffees, tea remains a private matter, meant for peaceful, contemplative moments. However, that doesn’t stop tea from occasionally becoming a subject of debate between continents. At home, many Australians prefer to boil water in a kettle rather than using a microwave. But what other factors contribute to the perfect cup of English Breakfast tea? We’ve consulted three Australian experts to provide their tips for achieving tea perfection.
According to Cara Chen, a Sydney-based tea ceremonialist and owner of Altitude Tea, it’s crucial to choose loose-leaf tea for the best taste. Teabags were invented as a way to commodify leftover loose-leaf tea, often of lower quality. Additionally, some teabags have been found to contain microplastic particles. When selecting loose-leaf tea, pay attention to the smell. It should have a pleasant, roasted sweet-potato aroma. The shape of the leaves also matters; English Breakfast blends usually consist of “broken” Assam and Ceylon tea leaves. However, if you opt for a single-origin English Breakfast tea, the leaves should have a consistent color and size.
Proper water temperature is crucial for brewing English Breakfast tea. Lesley Pine, co-founder of Sydney wholesaler Pine Tea and Coffee, advises against reboiling water in a kettle because it loses oxygen, which affects the tea’s flavor. For English Breakfast tea, the optimal water temperature is 90C. Boiling water at 100C “cooks” the leaves, resulting in tannins and bitter characteristics. If you don’t have a temperature-variable kettle, you can switch it off just before boiling or add a splash of cold water to lower the temperature.
When it comes to the teapot, Arthur Tong, co-founder of Sydney tea supplier Tea Craft, suggests avoiding teapots with narrow baskets that don’t allow the leaves to fully submerge in the water. Instead, remove the basket and use a separate strainer to filter the tea as you pour. If you don’t have a teapot, any heatproof vessel with a spout, like a Pyrex measuring jug, will do.
For brewing a medium-strength English Breakfast tea, Tong recommends using 300ml of water and one tablespoon of leaves for one person to enjoy two teacups. He emphasizes the importance of using a tablespoon for measuring, as a teaspoon is too little. Brew the tea for one minute if you’re drinking it black. However, if you prefer it with milk, extend the brewing time by an additional 15-20 seconds to avoid a translucent, undesirable appearance. Stir the leaves before pouring the tea into the cup and add the milk last. The perfect milk-tea ratio will result in a solid caramel color.
Cara Chen believes that making tea is an opportunity for mindfulness. She suggests approaching tea-making as a moment to focus on the present. Slowly pour the water into the cup, observe the rising steam, and take small sips. A well-brewed English Breakfast tea should have a naturally sweet taste, a warming, malty aroma, and a delicate, smooth mouthfeel. If the blend contains Assam leaf, there may be chocolate notes on the palate. Tong adds that enjoying tea should bring a sense of peace and perhaps even self-validation. So, after that first sip, if you feel smarter than the person next to you, you’ve succeeded.
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