Exact quantities, then the method.
A flask of tea on a long journey usually disappoints, and there is one main reason: the bags get left in. Sealed in a hot flask, they carry on brewing for hours, so by the time you pour a cup the tea is dark, stewed and bitter. The fix is simple. Brew it properly, then pull the bags out before you seal the flask.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the How to Pack a Flask of Earl Grey Rooibos (Without It Stewing) recipe. Canonical: https://teas.co.uk/recipes/earl-grey/how-to-pack-a-flask-of-earl-grey-rooibos-without-it-stewing/
Earl Grey rooibos is a good choice for this, as it is caffeine-free and the bergamot holds up well over a few hours. Brew it strong and hot in the flask, sweeten it while it is still hot if you take sugar, and carry any milk or lemon separately to add by the cup.
You'll need
- 3 Dragonfly Organic Earl Grey Rooibos pyramid bags (use 5 for a 1-litre flask)
- 500ml freshly drawn water, brought to a true rolling boil (use 1L for the larger flask)
- 2 tsp golden caster sugar OR 1 tbsp acacia honey (added to the flask while the brew is still hot)
- 1 small unwaxed lemon wedge in a small screw-top pot, OR a 100ml bottle of UHT whole milk (refrigerated milk does not travel)
- 2 small foil-wrapped shortbread Biscuits or 2 small pieces of dark chocolate, for the saucer at the destination
- 1 small extra wrap of demerara sugar in foil, in case the in-flask sweetness needs adjusting
- 1 clean 500ml vacuum flask (or 1L), with the seal in good condition
Method
- Warm the flask first: half-fill it with hot water, seal it for a couple of minutes, then tip the water out. A cold flask robs the fresh tea of its heat straight away.
- Bring the kettle to a full rolling boil. Brewing straight in the flask means there is no teapot in between to cool the water, so the rooibos and bergamot get the full 100C.
- Drop three Earl Grey Rooibos bags into the warm flask (five for a 1-litre flask) and pour the boiling water over, leaving about 2cm at the top so the flask does not push its lid off as it cools.
- Rest the lid on loosely and steep for six minutes.
- Lift the bags out, press them gently against the neck, and discard. This is the step that matters: leave them in and the tea will stew and turn bitter long before you drink it.
- Stir in sugar or honey now, while it is hot, if you take it sweet. Otherwise leave it plain and sweeten by the cup later.
- Seal the flask, wiping the neck so the lid does not stick. Carry milk or a lemon wedge separately and add them as you pour; UHT milk is worth using here, as fresh milk can turn on a long trip. Brewed this way it pours bright for a good four hours.
The tea it is made with, and what to make next.
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Brewed with: Dragonfly Organic Earl Grey Rooibos, 40 Tea Bags 100g
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