Chef Paul Merrett reveals the secrets behind the perfect cuppa, from the quality of the water to the shape of the teabag. To accompany this, he indulges in a classic high tea with scones, jam and lashings of clotted cream. Paul also cooks up tea-smoked chicken with a refreshing green tea ice-cream to finish, and explains why tea was once so valuable that it was hidden away in locked chests. Plus a scientific look at how tea really can help to settle our nerves. Show less