How to make the perfect cuppa: Experts say you’re doing it wrong

You may think you’ve got the art of making the perfect cup of tea down pat, but according to experts, many people are doing it wrong – and it could be impacting the taste of your brew.

Speaking to the Daily Mail’s Femail column, two experts shared their top tips for delicious tea and revealed that even the slightest misstep could compromise the quality of your morning cuppa.

Now we’re not saying that every cup of tea you make should adhere to these rather stringent rules, but if you’re set on starting or finishing your day with a comforting cuppa that borders on perfection, read on.

According to Guy Hilton, general manager at The Waldorf Hilton Hotel in London, pouring your tea straight after the kettle has boiled is sacrilege, as it can scold the tea leaves and ruin the flavour. This is especially true for green or white teas, which are more suited to water that has cooled to about 80C.

To make it easier for yourself, tea company Twinings recommends leaving the water to cool for a few minutes after it has been boiled before pouring over your tea, to avoid any burning.

Another common error is brewing your tea excessively in an effort to create a strong cuppa. Yes, your tea will be strong but it will also likely be bitter. “A strong, black tea should be brewed for about five minutes to release the full flavour, but no longer as it may become steeped,” Guy said.

Meanwhile, according to Twinings, the quality of water should not be overlooked either. The company recommends using freshly drawn cold water (filtered if possible) in the kettle, as this helps the flavour to develop. And definitely do no re-boil used water, as this can leave you with a “really flat cup of tea”.

When it comes to the tea itself, the general consensus is that loose leaf is better, however “there are some top tea bags out there now that come close”. Krisi Smith, founder of tea brand Bird & Blend, recommends making loose leaf in a cup infuser so the leaves have “lots of room to expand and infuse”, and says to never use instant tea because they contain very little tea and are filled with sugar.

And don’t forget about the type of cup you drink your tea out of! You may have your favourite mug you use day and night, but according to Guy it’s not always the best option.

“A delicate and light tea, for example, is best enjoyed from a glass cup. This is because the glass is quicker to cool and will ensure that the leaves do not become burnt,” he said. “For me, you cannot beat a porcelain cup, which helps to balance the temperature and retain it in your next brew.”