The Guardian posted these details from BS6008, the British Standards Institute (not Institution, as the story says) paper for making tea for sensory testing. Should also work for actual drinking.
- Use 2g of tea – plus or minus 2% – for every 100ml of water
- Tea flavour and appearance will be affected by the hardness of the water used
- Fill the pot to within 4mm-6mm of the brim with freshly boiling water
- After the lid has been placed on top, leave the pot to brew for precisely six minutes
- Add milk at a ratio of 1.75ml of milk for every 100ml of tea
- Lift the pot with the lid in place, then “pour tea through the infused leaves into the cup”.
- Pour in tea on top of milk to prevent scalding the milk. If you pour your milk in last, the best results are with a liquor temperature of 65C-80C.
