A cup of Tea with Lady Settledown
Dearest Gentle Readers,
Some weeks ago, whilst journeying between the settlements of Canberra and Melbourne, I chanced upon a small but delightful hamlet, a whisper of a village scarcely worth the ink upon the map, and, as the hour approached mid-afternoon I found myself yearning for a restorative and I did order the stage coach to a halt, that I might refresh myself with a cup of tea.
Upon entering a modest establishment, I requested a cup of tea and after parting with $7 I did recline my half-acre upon a chaise lounge, positioned advantageously beside an open fireplace.
Some 15 minutes later the footman arrived with my tea and I was struck with the most grievous of dismay. For rather than a fine china vessel of porcelain or bone, and a tea cup, the tea was presented in a most vulgar receptacle of cardboard affixed with a tight lid – no doubt to imprison the steam as though it were a vagrant spirit. Not a saucer, not a spoon, not a single accoutrement did accompany the solitary cup. What’s more, the contents within were of such volcanic temperature that I dared not raise the vessel to my lips for a quarter of an hour, by which time the infusion had stewed beyond redemption and was possessed of such bitterness it was utterly undrinkable.
Now the taking of tea is not an affair of tremendous complexity, yet it would seem many an establishment has abandoned the subtle art and so, as a service to the Ton and to all gentle persons inclined toward civility, I shall now impart a refresher course in the proper preparation of tea — a wisdom passed to me by my dear father in my girlhood, and one from which I have never found cause to stray.
Instructions for the Preparation of Tea, in the Manner Befitting a Person of Refinement
You shall require:
- A proper teapot
- A Kettle
- Loose leaf tea of commendable quality.
- A cup and saucer
- A teaspoon
- A strainer
- A measure of patience, for tea cannot be rushed
THE METHOD TO MAKE A PROPER CUP OF TEA
Begin by boiling a kettle of fresh water. Pour this water into the teapot and allow it to sit briefly, that the vessel may be warmed.
Refill the kettle with cold water and bring it once more to a lively boil and when it boils and/or begins to whistle, turn it off and let it stand undisturbed for no fewer than two whole minutes
Empty the teapot, now pleasantly warm, and place within one heaped teaspoon of loose tea per person, and one additional spoon for the pot itself for as my father wisely said, “It is most impolite not to invite the pot to its own tea.”
Pour the water — now perfectly tempered — over the leaves. Stir but once with a spoon of silver then close the lid.
Allow the infusion to rest. Touch it not, disturb it not for two whole minutes
Strain the tea into fine cups, and add your preferred embellishments thus:
On the Matter of Milk, Sugar, and Other Addenda
Should one wish milk and sugar: first add sugar to the empty cup, pour the tea over the top and stir until the sugar has dissolved. Then add the milk.
Should one take milk only: always add the milk after the tea, never before.
Lemon or ginger may be added after you have poured the tea but only with the use of a dainty pair of tongs. Please do not use your fingers and do not trust your husband with this job for he will surely plonk the lemon into the tea and it will most definitely make an indelicate splash.
Green tea (tea sadness water) is as fragile as my nerves and must be handled with tenderness. Allow the kettle to sit for three minutes post-boil before pouring into the pot. One must never add milk to green tea.
Always serve tea with a delicate sweet morsel, perhaps a slice of my honey cake.
A Final Note on the Hour
Should the clock strike past four in the afternoon, abandon all notions of tea as you have arrived at the hour of happy and happy you shall be with a glass of champagne in hand, and I am QUITE sure I don’t need to tell you how you should do that.
Round and round and round she goes.
Where will she stop next?
No one knows….
Except
- Hooked on brews? Alison Huth spills the beans on brewing great caravan coffee
