Exact quantities, then the method.
Getting a good decaf English Breakfast comes down to body. Decaffeination can leave a brew tasting thin, so this method is built to pull as much strength and malt from the leaf as possible: a full rolling boil, a slightly longer steep than caffeinated tea needs, and milk added last. Teapigs uses whole leaf in a temple bag, which gives you more to work with to begin with.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the The Standard Decaf English Breakfast Cup recipe. Canonical: https://teas.co.uk/recipes/decaf-black-tea/the-standard-decaf-english-breakfast-cup/
It uses Teapigs Decaf English Breakfast, a full-bodied caffeine-free Black Tea. One mug, a few minutes, and no caffeine whatever the time of day.
You'll need
- 1 Teapigs Decaf English Breakfast tea temple
- 250ml freshly drawn water, brought to a full rolling boil
- A splash of cold milk, to taste
- Sugar or honey, optional
Method
- Boil fresh water fully to a rolling boil. Decaf needs the full 100C to extract enough body; under boiled water gives a weak, watery cup.
- Put the temple in the mug and pour the boiling water straight onto it so the leaves move and open.
- Steep 4 to 5 minutes, a touch longer than caffeinated breakfast tea, because decaf leaf releases flavour more slowly. It will not turn as bitter, so the longer steep is safe.
- Press the bag firmly against the side a couple of times to squeeze out the last of the colour, then remove it.
- Add the milk only after the bag is out, so the brew stays hot enough to keep extracting.
- Sweeten if you like and drink hot; the body fades faster than caffeinated tea as it cools.
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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