Tea from across the pond

Just on the other side of the international dateline are a whole slew of people known for their tea making abilities. Now don't get me wrong America makes pretty good tea with the help of  lots of sugar. I remember so many days as a kid with the sun tea jar sitting outside to brew for the whole day. I can barely find any companies that make those kind of jars anymore. However across the pond they make tea very differently than this side of the world does. Firstly they use straight tea leaves and brew them in pots of hot water. Now I don't even own as I said before teapot/tea set like that and certainly not a sieve for tea making. But nonetheless I'm going to try one day and for that I will need some instructions on how to make it a very non-American way. So here are the steps at least the ones I could find on making tea like this.

    Picking the tea as I have been told. You shouldn't go bargain-hunting for the cheapest tea available you want to use quality tea leaves and for that you'll need fresher ones. Than what's available in a teabag from the Walmart shelf. So you maybe making a special trip to a tea store to buy a good quality brand of tea. British tea is made with black tea leaves, so look for that when buying your tea. Earl Grey is a tried and true classic. For the pot method, you'll need it in leaves, but for the cup method, you'll need it in bags or you'll have to use an infuser.
  

Method 1 of 2: Tea Pot Method

   
    Boil the water. Put some fresh water in an electric kettle or inside a pot and wait for it to come to a boil. If you have an temperature .controlled kettle, you want the water to be at least 200 degrees(F)
   
    Add the tea. Add 1 teaspoonful of tea per cup, and 'one teaspoonful for the pot'. Generally speaking, 3 teaspoonfuls of good quality tea in a two-cup teapot works fine. Some people say 3 grams of loose tea per person makes the perfect cup of tea.
   
    Add boiling water. As soon as it boils, pour the water into your tea pot, over the loose tea the important thing from everything I researched. Is simply that you use the water as soon as it comes to a boil not a rolling boil but just as soon as it comes to a soft boil very few bubbles should be breaking the surface from what I hear the reason behind this is if to us oxygen is left out or in it degrades the tea. then let the tea 'steep' well, with the lid on the pot. Let stand for 3 to 5 minutes depending on how dark you like your tea.

Method 2: In a Mug
Boil the water. Put some fresh water in an electric kettle or pot and wait for it to boil.
Put the tea bag of your choice into a mug (high-quality preferred), or fill an infuser with your loose-leaf tea. Add hot water. Once the water has come to a boil, pour some in the cup. Leave to stand for 3-5 minutes this is very similar to method one just smaller amounts the darker you want to tea the stronger you want it the longer you leave it in.
    Here's the biggest change for me milk now I have seen youtubers online make tea with milk to me it just sounds nasty extremely nasty. Until I learned today when it does. How the tea reacts when milk is added and also how it is perceived on the tongue. It turns out that tannin a compound present in tea and wine and other plant-based things reactions protein. Normally tea will be acidic it can dry out your mouth and be a little bitter. But the tannin in tea likes to combine to protein molecules which are not normally present in tea. So you get an acidic taste. Tannin can naturally dry out skin and other things if you have sweaty feet that smell you can soak them in tea to dry them out and reduce smell. It is also used for tanning things. So borrowing the concept which must have been figured out long before I was born. Adding milk to tea allows the tannin to bind with the protein molecules in the milk creating a stronger bond or more attractive bond then the molecules and cells on your tongue creating a different perception of the same drink. A likely smoother one so here's the step put in some milk. Depending on which way you brew the tea, the milk is important. Most people opt for semi-skinned pasteurised these days, however, to achieve the classic taste, use full sterilised milk.Look for the right color. The perfect cup of tea will have a dark orange-brown look once the milk has been added and stirred and will be the perfect temperature to drink after 3 to 5 minutes. I'm going to give it a try and see what it's like you could do the same.