Ingredients:

  • 2 cups (475 ml) Filtered Water (near boiling)
  • 4 heaping teaspoons (20-25 g) High-Quality Black Tea (Assam, Ceylon, or strong English Breakfast loose leaf)
  • 2 to 4 tablespoons (25 to 50 g) Granulated Sugar (or preferred sweetener)
  • 1 cup (240 ml) Whole Milk (full fat)
  • Pinch of Sea Salt (Optional)

Instructions:

  1. Prepare the Boiling Water: Bring the filtered water to a rolling boil (ideally 208°F / 98°C). Pre-warm the teapot or jug by swilling a small amount of hot water inside, then immediately discard the rinse water.
  2. Steep the Tea Base: Add the loose leaf tea (or tea bags) directly into the pre-warmed jug. Pour the freshly boiled water over the leaves. Steep aggressively: Set a timer for 5 minutes. Do not stir during this time.
  3. Prepare Milk: While the tea steeps, gently warm the whole milk in a small saucepan over medium-low heat until steaming but not boiling. Stir in the pinch of salt. Remove from heat.
  4. Combine and Sweeten: After the 5-minute steep, immediately strain the tea base through a fine-mesh sieve into a clean bowl, discarding the used tea leaves. Do not press or squeeze the leaves. Stir the measured granulated sugar into the hot, concentrated tea base until fully dissolved.
  5. Assemble and Serve: Divide the warm milk evenly between the two serving mugs. Pour the hot, sweetened tea concentrate over the milk in a steady stream. Stir briskly to fully integrate the milk and tea. Serve immediately. (For iced tea, cool the tea base completely, then pour over ice and cold milk.)