How to make a Proper British Cup of Tea

“Thank God for tea! What would the world do without tea! How did it exist? I am glad I was not born before tea.” -William Gladstone, British Prime Minister.

William Gladstone, you’re so right; nothing beats a good old fashioned cuppa. So to celebrate our new exclusive deal with Tetley Tea (right now you can get 50p off all Tetley tea bags), here at Savoo we have put together our top tips for making the perfect beverage.


Boil FRESH water


To avoid your cuppa tasting like glorified toilet water, empty the kettle and fill it with fresh. Science says that the longer water boils the less oxygen it contains, and less oxygen = flatter tea. Don’t risk a disappointing drink, lock in the bubbles!

Leave the teabag alone

For the perfect cup of tea you must leave the tea bag to brew for a minimum of 3 minutes, whether you are using the ‘bag in mug’ or teapot method. The brewing process should be treated like a particularly delicate scientific experiment- at no point should the tea bag be prodded, strained, stirred, dipped or otherwise interfered with, or the whole cup will be RUINED!

Never re-use your teabag

It may be green, it may be frugal, and it may leave you feeling effortlessly smug, but re-using your teabags simply leaves you with bland and flavourless cups of tea and your guests feeling a bit grossed out. So don’t do it.

Pour the milk in LAST


Milk in Last or Milk in First? There is only one correct answer to this question, and it is clearly Milk in LAST. Pouring the milk first means you won’t be able to regulate the strength, and your tea will never reach its optimum orange brown colour. You can’t argue with common sense like that.

Experiment with receptacles

Guests coming round that you want to impress? Feeling a little bit upper class? Serve your tea in a cup and saucer and sip delicately with your little finger out.

Monday morning and still hanging from the weekend? Only an oversized novelty mug with “I’m a tw*t” written on the bottom will suffice.

Stir it properly


Really you shouldn’t be putting sugar anywhere near tea in the first place. BUT, if you must ruin an already faultless beverage (I’m talking life or death situation here), you need to create a small whirlpool in the cup before drinking. Otherwise you’ll just be left with an ordinary cup of tea with sugary dregs at the bottom, and no one wants that.

Dunk wisely


Biscuit dunking is fraught with danger, with the smallest miscalculation resulting in loss of biscuit into a crumb filled abyss. But done correctly, a well-dunked biscuit transports your cuppa from great to epic. Novice drinkers take note of the following dunking times, as suggested by Sainsbury’s:

Rich tea: 0.61s | Digestives: 0.35s | Nice: 0.39s | Malted milk: 0.7s | Oaty biscuits: 1.2s | Chocolate digestives: 1.5s | Ginger snaps: 1.38s | Bourbons: 0.2s | Custard creams: 0.05s

Stay away from the microwave

Quite frankly, if your cup of tea gets cold you clearly aren’t drinking it quickly enough. Do you want flat, stale tasting tea? No? Then STAY AWAY FROM THE MICROWAVE.

Nb: We are well aware that this is a controversial topic and welcome all comments from indignant tea drinkers. However, we cannot promise to agree with you- particularly when it comes to “Milk in First”. Seriously, who does that?

Get 50p off all Tetley tea bags for a limited time only.


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