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The Perfect Pot and Cup of English Tea!

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Only use freshly drawn cold water, ensure that kettles or water boilers are de-scaled regularly and that teapots are spotlessly clean. | 2. Teapots should be warmed with hot water, which is then poured away. | 3. Use the recommended number of tea bags or one teaspoon of loose tea per cup, AND one teaspoon for the pot. (For one person use a 10oz tea pot, for two persons a 20oz tea pot is recommended.). | 4. Water should always be freshly boiled and boiling when added to tea. | 5. Leave to brew for 3-5 minutes before serving. Stir before serving. | 6. Pour a little milk into each cup before pouring the tea through a strainer if necessary, and sweeten with sugar as required. | 7. You can omit the milk and serve the tea with lemon slices if you wish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tea 3 teaspoons - - - -
    water - - - -
    milk - - - -
    sugar granulated - - - -
    white sugar cube - - - -
    lemon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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