“Come, let us have some tea and continue to talk about happy things.”~ Chaim Potok
How you serve your cup of tea is as important as how you brew it. When serving black tea you need to understand its character to experience that absolute enjoyment tea offers. However, taste is an extremely subjective element. You should simply take these suggestions as guide, experiment and find out what works best for you.
Always pour tea into a warmed cup. Just pour some hot water and swirl around to warm the cup.
Special black teas like Pu-Erh, Lapsang Souchong and rare seasonal teas are best served straight. This way you can enjoy the unique and delicate character of the tea.
Most flavoured teas are best served straight. But some, like Earl Grey and Ceylon Cinnamon Spice can be served with a twist of lemon or some honey.
These are best served straight. High grown teas like Dilmah Nuwara Eliya Pekoe and Single Estate Darjeeling fall into this category.
Rich, full-bodied black teas like Dilmah Meda Watte and Galle District OP1 can be served with warm milk, sugar, honey, a sliver of ginger, fresh mint leaves, a peel of orange or even a twist of lemon.
You need a rich, full-bodied tea when serving with milk. Supreme Ceylon and Dilmah Yata Watte are good examples of this type of tea. Make sure the milk you add is warm.
If someone likes their tea sweet add some sugar (preferably brown) or a touch of honey to keep it natural. Richer teas work better with sweetening.
You can play around with accompaniments based on the flavour of your tea. For instance serve Dilmah Brilliant Breakfast tea with a sliver of ginger, fresh mint leaves or a twist of lemon. Alternately garnish your cup of Dilmah Rose with French Vanilla with fresh rose petals or mint leaves. Don’t be afraid to experiment.