'I'm a professional tea taster and this is the best way to enjoy a cuppa'

A professional tea taster has revealed the ideal method for making a cup of tea and even suggested looking to a famous British author for inspiration. As the first female tea auctioneer in Bangladesh, it's safe to assume that 33-year-old tea tasterMaisha Rahman knows a thing or two about making a decent brew.

Maisha has found her feet in a traditionally male-dominated industry that involves a skill that takes years to master. Fortunately, for us tea-loving Brits, she's imparted some of her tea-making wisdom.

The first thing to note is the colour; ideally, you should have a "coppery bright or an orangey shade", while a dark brown brew is "dull", and a grey tea isn't just less preferable, it's "poor" and even "faulty".

READ MORE: I tried same sandwich at Tesco, Asda, Morrisons and Sainsbury's and one stole the show

READ MORE: Lindt announces brand new chocolate flavour inspired by popular biscuits

As we all know, the brewing itself is crucial when it comes to tea-making. Maisha, who (despite her role) still drinks five cups per day, shared the perfect method with the i Paper, and unsurprisingly, there was no mention of teabags.

The article reads: "She says that the best method to make it is the Bangladeshi way, by adding loose tea leaves to a pan of boiling water before pouring the dark 'liquor' – the liquid that comes from steeping tea leaves in hot water – through a strainer into a cup.

"She loves milky tea with a little sugar, but sometimes skips the sweetener altogether. While acknowledging that her method may not be everyone's cup of tea, she says that a good starting point would be to follow George Orwell's 11-point guide for the perfect brew."

Orwell, who famously pennedthe dystopian classics 1984 and Animal Farm, preferred Indian or Ceylon to Chinese tea. He also liked his tea brewed in earthenware or china teapots and was a stickler for adding the milk afterwards.

Another imperative for Orwell was not to add sugar. Indeed, he noted that tea was "meant to be bitter" - in the same way that "beer is meant to be bitter".

Those who prefer the humble teabag needn't despair, however. Tea specialist from Ahmad Tea previously shared a tutorial on how to enjoy a perfect brew using this method.

Dominic says some things to remember with a teabag are patience, using water that's just reached boiling point and having a saucer on standby. He noted in his video that people are "often in a rush", so they don't make the tea "properly".

On this note, he urged people to take their time when making their tea, as this boosts the drink's flavour profile and ensures the taste is "as intended."

He said: "Take your teabag and put it in your cup. Some people would actually also like to warm the cupfirst so that it will help the tea brew."

Dominic continued: "Next, we need to take freshly boiled water. If the water is already boiled, it would have lost a lot of oxygen, and that will mean the tea won't brew properly and the resulting infusion will be flat and dull."

He stressed the importance of using "freshly drawn water" and allowing the water to fully boil, reaching 100 degrees Celsius. At this point, switch off the kettleso it doesn't overboil and pour onto your teabag.

You should give your teabag as "good a brew as possible" and can use the saucer to cover the cup (this keeps the heat in). He advised a minimum of three minutes of brewing time; a final press of the teabag once removed will finish the job.