Use one teaspoonful of tea leaves (ceylon or georgian) per cup, two per mug. Boil quality water
. Add water
to the vessel of choice till nearly full.
Serve with marzipan treats (my way), whiskey, rhum, milk or lemon. Ask visitors as to which way the like it in advance and do not mess up when serving.
(I think Earl Grey works best if served with milk).
Coffee a'la W.:
Use one teaspoonful of ground arabica coffee per mug, half per cup. Boil water. Pre-heat coconut cream (NOT milk). Pour boiled, not boiling, water till your cup is half full (or half empty). Let the brew get the right strength and smell, then top up with warm coconut cream.
Can be served with whiskey or rhum, a slice of Marcello cocoa cake highly recommended whenever available.
Sweeteners: use white sugar for tea, brown sugar for coffee. Some prefer honey, but this one alters the taste of the drink.