Usually for breakfast I tend to have a green tea rather than a black English breakfast tea, and a 50-bag box lasts a long time (compared to 20 bags in Twinings boxes) but… this is really difficult to make in teabags.
I’ve tried everything from using water off the boil, adding cool water, taking the teabag out early, brewing it at a cooler temperature than usual, brewing it in a big mug; nothing seems to stop it tasting bitter, acrid and scalded. Even following the directions (“brewed lightly” for a pale gold colour— you have to take the teabag out after a few seconds or it’ll turn brown and bitter) doesn’t help. It might just be a dilemma concerning the teabag tea, since I haven’t tried the loose-leaf version, but it’s disappointing.
Preparation
185 °F / 85 °C
0 min, 45 sec
