Scientists have been studying tea brewing for at least 150 years. We explain how to make the best tea, and how to cut an Easter cake without letting it go dry.

Three rules for the perfect cup of tea

The Art of Travel first came out in 1855 and had multiple editions, with information about tea appearing from 1860; in the final fifth edition, published in 1872, he summarises his tea-research in a section marked “theory of tea-making”, as part of his advice on “bush cookery”.

Do not use boiling water: steep for eight minutes

Galton had a lid made for his teapot with a hole in it for a tube capped with a cork, so that he could insert a thermometer into the pot. He also experimented with how fast the water cooled in a teapot, and found that his perfect cup of tea was usually made with water between 180 and 190F (82-88C), and brewed for eight minutes. Tea steeped longer or in hotter water was bitter; tea in colder water was “flat”. Of course, everyone’s taste varies, but Galton says we can all make a perfect cup of tea every time if we just pay attention to three things:

• to time,
• and quantities,
• and temperature.

Throw away the teabag, or make it Australian style.

Galton goes on to discuss making tea without a pot or mug, and actually favours a teabag – or at least a muslin bag to keep the leaves in. The advantage of this, he says, is that it can be thrown away after being used, leaves and all. Or you can do as the Australians do, and make it in a small quart pot, pour sugar in a pint pot, and then pour the drink from one to the other until mixed thoroughly.