Gibby wrote:The perfect way to diffuse the tea in the bag is to pour the water from a height. Leave for 1 minute, add milk/sugar. Bob's your uncle.
If intending to take just a minute, pouring alone is insufficient; such a method may be more suitable for a longer steep, although some spoon-dunking should always play a part in my book. But for a minute-method, dunking is necessary. This is not stirring, it is dunking. Before this, allow the bag to steep for half of the said minute. Full diffusion will be better acheived by allowing the spoon to hold the tea bag to the bottom of the mug during this time (I don't do cups. If it's an actual, literal cup of tea you want, make a pot of tea). Help the bag do little turns, upside down, up and over. Allow the tea to swim around inside the bag. That's it. With this method, only a minimal squeeze of the bag against the rim is necessary, as it has already done its job. A hard squeeze is the poor man's dunk.
I am not one to advertise, but it must be said that the PG Tips pyramid teabag is a fine, fine design of a teabag. Why the more refined teas come with an easily destroyed, wrapped up at the top with a piece of string for non-spoon dunking bag I shall never know. What a waste of good tea, this non-spooning bag tea. Leave that shit for the camomile hippies.
Make the tea strong, then add enough milk to make it look like it is neither strong nor weak (unless it's 'builder's tea' you're after). This way, you and your associates may drink a fine, delicious tasting cup of tea, with a kick that not only perfectly equates with good coffee but which will sink in at a steadier pace and provide you with a smoother, longer-lasting ride on the caffeine highway.
Sugar is perfectly acceptable, though I do not walk that path myself.