If you’ve ever wondered what goes into the perfect cuppa, prepare to be enlightened. Chef Paul Merrett reveals the answers, from the quality of the water to the shape of the teabag.
To accompany the perfect cuppa, he indulges in a classic afternoon tea with scones, jam and lashings of clotted cream. To top it all, he cooks up tea smoked chicken and makes a refreshing green tea ice cream to finish.
Paul also explores the history behind the global tea phenomenon, with more than 3.2 million tonnes of tea consumed every year. He reveals why it was once so valuable that it was hidden away in locked chests and explains the science of why tea really can help to settle our nerves.
First broadcast: Saturday 28 Sep 2002 on BBC TWO