It is possible that, aside from water, tea is the most widely consumed beverage amongst the many and varied peoples of this world, and would seem to have enjoyed this place in people's hearts for many a year.
But perhaps this is not so surprising when one considers its manifold and preternatural health giving properties, its wide availability, and (to use the modern vernacular) its 'ease of use'. Indeed, I am informed by the expert medical opinion so readily available in the national press, that tea will aid in digestion, prevent the blood from clotting, enhance relaxation, and reduce one's chances of contracting the dreaded cancer. No surprise then, as to why it enjoys such wide acclaim and popularity.
But its impact is not merely to be gauged by its restorative and health giving properties. It has also had a significant effect on the societies within which it is so freely used. But before we examine these effects, we must first understand how to make the perfect cup of tea, as this subject has given cause for debate and argument across continents for many centuries.
The first thing we must consider is the water to be used. Water with impurities or cleansing agents will effect the final taste of the tea and should therefore never be used; fresh, spring water is the wise man's choice or, as an alternative in these modern times, bottled water may be used.
The second consideration is of course the tea itself. And there is a veritable plethora from which one can choose. The authors recommendation is Earl Grey, but the burden of choice must lay with the individual. Suffice it to say, the tea must be loose, and tea bags must never, under any but the most extreme of circumstances, be used. Tea bags hinder the dispersal of flavour from the tea, introduce unwanted taste by virtue of their presence, and encourage the dangerous pursuit of instant gratification that is so bedevilling society these days.
Now we must turn our attention to the tools and receptacles we will use to make our tea. Tea must always be served from, and into, bone china. Spode is preferable but Royal Doulton may also be considered. The reason for this may not be readily apparent but will become clear when we finish. Secondly, the tea may only be stirred or strained by silver accessories. Silver must be used as it is an extremely inert and basic element, and will not impart any negative effects to the tea.
And lastly we come to the process we must follow; and follow very closely. First we must pour boiling water into an empty china tea pot and swirl the water around for approximately ten seconds. This is called 'warming the pot'. Tea made in a pot below the required temperature will not react with the water to maximum effect. Next we will add the tea to the pot: one spoon for each expectant drinker, and one extra, 'for the pot'. After stirring the brew gently with our silver spoon for three to seven seconds (depending upon the size of the pot), the tea should be left to stand for five minutes, ensuring that a warming cosy is placed over the tea so that it should not turn unduly cold. Once the waiting period has expired, the tea can now be poured over a silver strainer into a china cup placed nicely upon a china saucer. It is not usually advisable to add milk, as this will undoubtedly effect the pure and refreshing quality of the tea; but if this is required (perhaps for medical reasons), the milk may be added at this stage, and not before.
We have now made our tea, but perhaps the most essential aspect of tea drinking lies within the context in which it needs to be served. And that context is provided by the time tea should be taken, the manner in which it ought to be taken, and the accompaniments that should be present when it is taken.
Tea should always be taken at four O' Clock precisely. The timing is most important as this not only encourages metabolistic regularity on the part of the drinker, but also punctuality on the part of the guest. Secondly, tea should always be served in a drawing room and should always be served by waiters in starched, white uniforms. If the drawing room is not available for some reason then a day room or conservatory may act as a suitable reserve. Should the surroundings not be suited to the pursuit of tea drinking then any benefit one may gain from the tea itself will be sharply offset by the coarseness and incongruity of one's environment. The regularity in the starch and whiteness of the server's uniforms will lend a further air of structure and consistency to one's day which, in turn, promotes even greater health.
Tea should always be accompanied by cucumber sandwiches, with no crusts; bread and butter, and crumpets. No exceptions should ever be made to this rule.
