What You Will Need: One ceramic teapot; cups or mugs of fine
bone china; tea bags or, for the purist, loose-leaf tea; a small
jug of 4% milk; sugar lumps and tongs.
Fill the kettle with enough water for as many cups of tea as
you desire. Bear in mind that there is a drought here in Southern California,
and refrain from filling the pot for an entire rugger team if all you want is
one cup for yourself. Even if there is no drought where you live, there very
well could be. Besides, using power to heat all that water just to throw it
away doesn't make sense. End of politically correct admonition.
Bring the water to a full, rolling boil. What is that? Let
me tell you what it is not: if you see little bubbles all around the edge
politely popping as if to say, Will this do? The answer is an emphatic no, it
will not. If the entire contents of the kettle are seething with bubbles that
refuse to give up, that's more like it! Notice that the bubbles keep popping as
you remove the kettle from the source of heat and take it to….
… Oh crumbs, I forgot about the tea! While the kettle is
coming to the boil, heat the pot with water from the hot tap. This will take no
more than two minutes. Drought hint number two: use the teapot water to heat
the cups or mugs. What should these be made of? There is little doubt in my
mind that tea tastes better drunk from bone china. There is equally little
doubt that the more expensive china has been crossed with lemmings: put it
anywhere near the edge of a table and it will hurtle to its doom the second
your back is turned. Thwart its self-destructive tendencies by purchasing
pre-used cups from the thrift store, and save the best stuff until you have
friendly eyes to help you watch over it and there are no happy Great Dane tails
wagging enthusiastically at prime teacup level.
A word about cleanliness: the saying, "what the eye
don't see, the heart don't grieve for" might have been made for teapots. Why
else would a Brown Betty be brown, if not to hide the thin patina of scum
remaining from previous brews? (Relish, if you will, "patina" and
"scum" appearing in the same sentence. If you look up
"patina" you'll see that it's a bit of a stretch applied to a ceramic
teapot since it usually describes metal, but anything in the cause of tea,
wouldn't you agree?) The same cannot, however, be said of teacups; these must
be scrupulously clean and, drought or no drought, equally scrupulously rinsed.
There's nothing more destructive to an ace cuppa than the chemical tang of dish
soap.
My favorite tea is Taylors of Harrogate Yorkshire Blend,
which I buy from Amazon in boxes of 160 bags, and very good it is, indeed it
is. My husband Robin, on the other hand, swears by Barry’s Irish. The funny
thing is that blind taste tests have proved that neither one of us can tell the
difference, yet we stick faithfully to our avowed favorite. Both are best when allowed to steep no more
than ten minutes; theoretically, tea bags can more readily be removed than
loose leaves; I wish I could say that I do so with any regularity.
I close with two anecdotes that illustrate rather different
tastes in tea strength. When breakfasting in a B&B in Clonmacnoise, Eire, Robin
was offered a pot of tea with his full Irish breakfast. Somewhat to his surprise,
the waitress produced a little tin teapot from her apron pocket and asked him
in all seriousness, “Will you be taking five bags or six?” Without skipping a
beat, he opted for six.
On the other extreme, my mother was helping the Ladies’
Guild of her church in Everett, Washington, as they prepared tea for a social
function. Quite a number of guests were expected, and the Enormous Ceremonial
Urn was brought out and filled with (almost) boiling water. The person in
charge of teabags dug out from the back of a cupboard a half-empty box of
Lipton’s that looked as if it had been there for years; having unwrapped the
first, she reached for a second, saying brightly, “I don’t think two would be
too many, do you?”
It’s as well my mother had no liquid in her mouth at the
time, or it would have surely ended up sprayed through her nose. Many’s the
chuckle we’ve enjoyed over that story: “To each his own,” indeed!
I didn't know the water needed to be a rolling boil! And I love the tips on heating the tea pot and tea cups with hot water first!
ReplyDeleteHeating the pot improves the flavor of the tea, while heating the cups keeps the tea hot longer.
ReplyDeleteAmazing how much there is to find out, isn't it!