Exact quantities, then the method.
A good decaf pot lets late-afternoon guests, anyone cutting down on caffeine, and pregnant friends have a proper cup without lying awake afterwards. The one thing to get right is strength: decaf needs a little more leaf and a slightly longer steep so the pot still tastes of real tea by the second cup.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the A Proper Pot of Decaf English Breakfast recipe. Canonical: https://teas.co.uk/recipes/decaf-black-tea/a-proper-pot-of-decaf-english-breakfast/
It uses Teapigs Decaf English Breakfast, a full-bodied caffeine-free Black Tea. A one-litre pot serves four to six.
You'll need
- 5 Teapigs Decaf English Breakfast tea temples, for a 1 litre pot
- 1 litre freshly drawn water, fully boiled
- A second pot or extra temples, for refills
- Cold milk in a jug
- Lemon slices, served separately from milk
- Sugar, honey and teaspoons on the table
Method
- Warm the teapot with hot water and tip it out so a litre of boiling water does not cool on contact.
- Add 5 temples, one more than you would for caffeinated tea, and pour over the full litre at a rolling boil.
- Steep 5 minutes; decaf needs the extra leaf and slightly longer steep to give a pot that is still strong by the second cup.
- Lift all the temples out together onto a saucer; left in, the pot goes flat and papery rather than bitter.
- Pour milk first for milk drinkers then the tea; offer lemon only to cups without milk.
- Brew a fresh pot with new temples for refills rather than topping up spent leaves.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Decaf English Breakfast, 15 Tea Bags 50g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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