Tea (Irish)

"There are only two requirements," writes John Long in his book Johnny Barleycorn, "for a good cup of Irish tea: strong and hot. If it doesn't burn your tongue on the first sip, send it back. And if it's not as black as Guinness in your cup, it's not strong enough. If your teaspoon will stand up straight in it and is hot enough to blister your fingers, you've got yourself a good cup." There's an old Irish expression that tea should be so dense that "you could trot a mouse on it." Some old-timers claim that it's best made with lake water boiled over a wood fire, and strained through a sprig of gorse stuck down the spout of the kettle. That may be going a little far in the quest for authenticity.

1 tsp. loose black tea, preferably an Irish-style blend, for instance, malachi mccormick's decent tea or Belfast brew fairtrade Irish breakfast tea

Bring 1 cup (240 mL) of cold filtered fresh water to a boil over high heat in a teakettle, then pour into a small teapot (emptying the kettle). Let sit for 1 minute to warm the pot, then empty out the water.

Bring slightly more than 1 cup (240 mL) of cold filtered fresh water to a boil over high heat in the same teakettle. When the water is about to boil, put the tea leaves into the teapot, then immediately pour in the boiling water.

Let the tea infuse in a warm spot (in a sunny window frame, on top of the stove, or under a tea cosy) for 5-6 minutes (or longer if you plan on trotting a mouse), then strain into a warmed teacup and serve with room-temperature milk and sugar on the side.

Makes 1 serving.