flipOrient Express black tea with milk
Orient Express black tea with milk
Why this dish? Christie travelled on the Orient Express (Paris-Istanbul), which inspired her famous novel. The black tea served in the English style in the dining car accompanied her journeys across Europe to the Middle East, where she joined her husband's archaeological digs.
A strong black tea, brewed robust and softened with a splash of milk, served in the clattering porcelain of the moving train. British comfort transported across Europe.
When the train sped towards Istanbul, nothing beat a cup of strong tea to watch the Balkans go by. We first warmed the teapot with boiling water — an Englishman never neglects that detail — then a spoonful of leaves per cup, and one for the pot. Milk first in the cup, my mother said, never after. Rocked by the rhythm of the rails, I would, cup in hand, weave more than one murder plot.
- •Black tea leaves (Assam or Ceylon) — one spoonful per cup plus one (base)
- •Boiling water — freshly boiled (infusion)
- •Fresh milk — a splash (softener)
- •Sugar cubes — to taste (sweetness)
Orient Express black tea with milk
A strong black tea, brewed robust and softened with a splash of milk, served in the clattering porcelain of the moving train. British comfort transported across Europe.
Why this dish? Christie travelled on the Orient Express (Paris-Istanbul), which inspired her famous novel. The black tea served in the English style in the dining car accompanied her journeys across Europe to the Middle East, where she joined her husband's archaeological digs.
When the train sped towards Istanbul, nothing beat a cup of strong tea to watch the Balkans go by. We first warmed the teapot with boiling water — an Englishman never neglects that detail — then a spoonful of leaves per cup, and one for the pot. Milk first in the cup, my mother said, never after. Rocked by the rhythm of the rails, I would, cup in hand, weave more than one murder plot.
Ingredients (period version)
- Black tea leaves (Assam or Ceylon) — one spoonful per cup plus one (base)
- Boiling water — freshly boiled (infusion)
- Fresh milk — a splash (softener)
- Sugar cubes — to taste (sweetness)
Ingredients
- Black tea leaves (Assam/Ceylon) — 1 tsp per cup plus 1 (base)
- Freshly boiled filtered water — according to number of cups (infusion)
- Whole milk — a splash per cup (softener)
- Sugar — to taste (sweetness)
Method
- Rinse the teapot with boiling water to warm it, then empty it.
- Add one spoonful of tea per cup, plus one for the pot.
- Pour in just-boiled water and steep for 3 to 4 min.
- Put a splash of milk in the bottom of each cup, then pour the tea through a strainer.
- Sweeten to taste and serve hot.
How it was made : On the Orient Express, the dining car of the Compagnie des Wagons-Lits offered a luxury service, including porcelain and silverware. English-style tea shared the menu with Viennese and Turkish coffees, depending on the borders crossed.
The contemporary twist : Serve in a vintage cup with a shortbread biscuit, and call the moment 'Poirot's pause'.
Agatha Christie · Charactorium
