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MAKING A CUPPA HOW TO
MAKING A CUPPA ISO

Sixthly, one should take the teapot to the kettle and not the other way about.

Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful.

No strainers, muslin bags or other devices to imprison the tea. Fifthly, the tea should be put straight into the pot.All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes-a fact which is recognized in the extra ration issued to old-age pensioners. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. This is better done by placing it on the hob than by the usual method of swilling it out with hot water. Thirdly, the pot should be warmed beforehand.Silver or Britanniaware teapots produce inferior tea and enamel pots are worse though curiously enough a pewter teapot (a rarity nowadays) is not so bad. The teapot should be made of china or earthenware. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. Secondly, tea should be made in small quantities-that is, in a teapot.Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea. One does not feel wiser, braver or more optimistic after drinking it. China tea has virtues which are not to be despised nowadays-it is economical, and one can drink it without milk-but there is not much stimulation in it. First of all, one should use Indian or Ceylonese tea.Here are my own 11 rules, every one of which I regard as golden: On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. When I look through my own recipe for the perfect cup of tea, I find no fewer than 11 outstanding points. This is curious, not only because tea is one of the mainstays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes. If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This material remains under copyright and is reproduced by kind permission of the Orwell Estate and Penguin Books.

MAKING A CUPPA ISO

ISO 3103 – international standard for brewing tea (Wikipedia).

MAKING A CUPPA HOW TO

Douglas Adams: How to make a cup of tea (BBC h2g2).Christopher Hitchens: How to Make a Decent Cup of Tea ( Slate).

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