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•—• The Preparation of Tea •—•
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Clearly this is aimed at those who actually drink tea, and for those who do in earnest - do you use tea bags or freshly milled tea leaves or the dreadfully lowbrow instant tea-and-milk granules?
Do you brew in a mug for convenience or ceremoniously prepare in a teapot?
[This is my follow up to "The Preparation of Coffee" last month] |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
I always use loose leaf tea, and brew my tea in a warmed pot. I drink my tea from my favourite cup and saucer, and I always warm my cup, before pouring using a tea strainer.
This rigmarole may turn every cup of tea into a ceremony, but I like it to have my tea prepared to my satisfaction.
|
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Massive tea belly here. I’ve bought so many teapots over the years and then don’t use them out of pure laziness.
I have fond memories of my grandparents having a loose tea (push button) dispenser on the wall. (I’d love one now!) Day to day it was made straight in to the cup and with the old green top milk. You could only drink to the last couple of centimetres or you’d get a nasty mouthful of leaves. But it was the best tea I’ve ever tasted.
Their teaspoons had flat ends from the years of stirring the tea. They now sit proudly in my cutlery drawer.
It’s the small things..
Mrs |
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By *ullyMan
over a year ago
Near Clacton |
100% loose leaf tea, china tea pot,cup and saucer, absolutely hate tea bags, or any other king of "tea"! Boiling water, leave to draw for 4 minutes, a little milk no sugar never ever sugar, pour and enjoy. |
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"I always use loose leaf tea, and brew my tea in a warmed pot. I drink my tea from my favourite cup and saucer, and I always warm my cup, before pouring using a tea strainer.
This rigmarole may turn every cup of tea into a ceremony, but I like it to have my tea prepared to my satisfaction.
"
Ooh, you ritualistic dïvä! |
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"Massive tea belly here. I’ve bought so many teapots over the years and then don’t use them out of pure laziness.
I have fond memories of my grandparents having a loose tea (push button) dispenser on the wall. (I’d love one now!) Day to day it was made straight in to the cup and with the old green top milk. You could only drink to the last couple of centimetres or you’d get a nasty mouthful of leaves. But it was the best tea I’ve ever tasted.
Their teaspoons had flat ends from the years of stirring the tea. They now sit proudly in my cutlery drawer.
It’s the small things..
Mrs"
•
I really enjoyed reading this 'teaful' reminiscing. Thank you.  |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
"I always use loose leaf tea, and brew my tea in a warmed pot. I drink my tea from my favourite cup and saucer, and I always warm my cup, before pouring using a tea strainer.
This rigmarole may turn every cup of tea into a ceremony, but I like it to have my tea prepared to my satisfaction.
Ooh, you ritualistic dïvä! "
Tea. It's not just a drink, it's a way of life.  |
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"100% loose leaf tea, china tea pot,cup and saucer, absolutely hate tea bags, or any other king of "tea"! Boiling water, leave to draw for 4 minutes, a little milk no sugar never ever sugar, pour and enjoy. "
•
What is the "king of tea"? Are you a connoisseur?  |
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Aah thank you! Your post had me thinking and searching google and I’ve found the original “caddy-matic” Result! 
"Massive tea belly here. I’ve bought so many teapots over the years and then don’t use them out of pure laziness.
I have fond memories of my grandparents having a loose tea (push button) dispenser on the wall. (I’d love one now!) Day to day it was made straight in to the cup and with the old green top milk. You could only drink to the last couple of centimetres or you’d get a nasty mouthful of leaves. But it was the best tea I’ve ever tasted.
Their teaspoons had flat ends from the years of stirring the tea. They now sit proudly in my cutlery drawer.
It’s the small things..
Mrs
•
I really enjoyed reading this 'teaful' reminiscing. Thank you. "
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By *ddie1966Man
over a year ago
Paper Town Central, Essex. |
Earl Grey teabag in Cup.
Splash of milk for me, then pour in boiling water.
Allow to brew until preferred colour is achieved.
Smidge of sugar to remove any bitterness.
Here in consistency lies. |
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"I always use loose leaf tea, and brew my tea in a warmed pot. I drink my tea from my favourite cup and saucer, and I always warm my cup, before pouring using a tea strainer.
This rigmarole may turn every cup of tea into a ceremony, but I like it to have my tea prepared to my satisfaction.
Ooh, you ritualistic dïvä!
·
Tea. It's not just a drink, it's a way of life. "
•
It's an institution that must be preserved for the generations. It's the precursor to whimsical courtships.  |
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By *4bimMan
over a year ago
Farnborough Hampshire |
Making a cup of tea is like making love to a beautiful woman. It's got to be hot. You've got to take your time. You've got to stir gently and firmly. You've got to squeeze the old bag a very times. Prod with your spoon,Lift her up,then you put in the milk. |
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"Making a cup of tea is like making love to a beautiful woman. It's got to be hot. You've got to take your time. You've got to stir gently and firmly. You've got to squeeze the old bag a very times. Prod with your spoon,Lift her up,then you put in the milk."
I rather like this analogy lol |
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"Clearly this is aimed at those who actually drink tea, and for those who do in earnest - do you use tea bags or freshly milled tea leaves or the dreadfully lowbrow instant tea-and-milk granules?
Do you brew in a mug for convenience or ceremoniously prepare in a teapot?
[This is my follow up to "The Preparation of Coffee" last month]"
Everyday tea for me is tetleys tea bags (or Barry’s if in Ireland), with a tiny splash of milk.
If I’m actually going to sit down and enjoy a cup of tea then I have something like Darjeeling or weak Earl Grey, particularly in hot weather.
Then there’s a load of stiff that is described as tea, but isnt actually tea. If a tea leaf isn’t involved in some way then it isn’t tea. |
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"I give my teabag a quick swish in my insulated cup and a splash of koko.
I use my teabags twice as i like weak tea  "
•
Oh yes, I forgot your foibles: you use your teabags twice² just like your men².
Gentlemen, take heed: if you wish to woo Midnight then it has to be: gluten free, fair trade, organic, vegetarian, 0.1% fat by volume, prepared by Eunuchs in sterile pots and dosed in ultraviolet light.  |
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"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants. "
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me. |
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By *aizyWoman
over a year ago
west midlands |
"Making a cup of tea is like making love to a beautiful woman. It's got to be hot. You've got to take your time. You've got to stir gently and firmly. You've got to squeeze the old bag a very times. Prod with your spoon,Lift her up,then you put in the milk."
Alright Swiss Toni! |
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I’m very particular about my tea at home. I’m lucky enough to have an Aga in the kitchen, so there’s a bit of ritual to making tea. The kettle goes on the stovetop. It takes time, and it whistles when it’s ready. Two teabags in the pot, Tetley usually. Fill it with boiling water, then place it on the hot top surface of the Aga. Let it steep. Then let it steep some more. Give it 10 or 15 minutes. Take the teabags out (pop them in the compost bin) and put the teapot back on the Aga to keep warm. A pot can last all day there if need be. Grab a mug. I like small mugs, topped up often, rather than a big mug that can go cold. Splash of milk in first. Proper milk, straight from the dairy farm up the road. Remember to shake the bottle first to incorporate the cream. Then top up with tea. It’s perfect, every time. |
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By (user no longer on site)
over a year ago
|
"I give my teabag a quick swish in my insulated cup and a splash of koko.
I use my teabags twice as i like weak tea
•
Oh yes, I forgot your foibles: you use your teabags twice² just like your men².
Gentlemen, take heed: if you wish to woo Midnight then it has to be: gluten free, fair trade, organic, vegetarian, 0.1% fat by volume, prepared by Eunuchs in sterile pots and dosed in ultraviolet light. "
 this is the chaos you caused last time.. I'm vegan not gluten free  |
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English breakfast tea in work mug. Leave bag on there for a few minutes, squeeze the life out of it against the side. Add a little milk. Dunk biscuit. Fish biscuit out. Drink tea and leave the bits in the bottom. Sophistication right there. |
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English breakfast tea for me - milk and sugar, after the hot water is poured of course
C has a posher palate and therefore has Earl grey
We both have the same coffee cup which when put together they look like they are kissing
K |
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"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me."
Darjeeling is good too, but I like the maltiness of Assam in particular. |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me."
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you. |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me.
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you. "
Oh I wish we could edit these posts!
*"And" not "Subs".  |
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By *aizyWoman
over a year ago
west midlands |
"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me.
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you. "
It was Jean-Luc Picards fault that I tried Earl Grey tea, I will never forgive him for that! |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
"I’m very particular about my tea at home. I’m lucky enough to have an Aga in the kitchen, so there’s a bit of ritual to making tea. The kettle goes on the stovetop. It takes time, and it whistles when it’s ready. Two teabags in the pot, Tetley usually. Fill it with boiling water, then place it on the hot top surface of the Aga. Let it steep. Then let it steep some more. Give it 10 or 15 minutes. Take the teabags out (pop them in the compost bin) and put the teapot back on the Aga to keep warm. A pot can last all day there if need be. Grab a mug. I like small mugs, topped up often, rather than a big mug that can go cold. Splash of milk in first. Proper milk, straight from the dairy farm up the road. Remember to shake the bottle first to incorporate the cream. Then top up with tea. It’s perfect, every time."
My dear man, while this all sounds lovely, what would concern me is that leaving the pot in the stove all day would result in stewed tea. Far too many tannins resulting in an unpleasant tea experience. Does that not sully your enjoyment?  |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me.
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you.
It was Jean-Luc Picards fault that I tried Earl Grey tea, I will never forgive him for that! "
I honestly don't know you people!
As if spurning Earl Grey wasn't bad enough! Now you're casting aspersions on Jean-Luc! 
|
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By *aizyWoman
over a year ago
west midlands |
"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me.
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you.
It was Jean-Luc Picards fault that I tried Earl Grey tea, I will never forgive him for that!
I honestly don't know you people!
As if spurning Earl Grey wasn't bad enough! Now you're casting aspersions on Jean-Luc!
"
I would never cast aspersions on Jean-Luc, just on his choice of tea! |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me.
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you.
It was Jean-Luc Picards fault that I tried Earl Grey tea, I will never forgive him for that!
I honestly don't know you people!
As if spurning Earl Grey wasn't bad enough! Now you're casting aspersions on Jean-Luc!
I would never cast aspersions on Jean-Luc, just on his choice of tea! "
Well, I suppose that's a little better. Only a little, mind you. |
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"Clearly this is aimed at those who actually drink tea, and for those who do in earnest - do you use tea bags or freshly milled tea leaves or the dreadfully lowbrow instant tea-and-milk granules?
Do you brew in a mug for convenience or ceremoniously prepare in a teapot?
[This is my follow up to "The Preparation of Coffee" last month]
Everyday tea for me is tetleys tea bags (or Barry’s if in Ireland), with a tiny splash of milk.
If I’m actually going to sit down and enjoy a cup of tea then I have something like Darjeeling or weak Earl Grey, particularly in hot weather.
Then there’s a load of stiff that is described as tea, but isnt actually tea. If a tea leaf isn’t involved in some way then it isn’t tea. "
•
I suppose it's open to interpretation. Some would argue that fruit tea isn't tea but more of a 'fruit infusion'...  I'm not sure... |
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"I’m very particular about my tea at home. I’m lucky enough to have an Aga in the kitchen, so there’s a bit of ritual to making tea. The kettle goes on the stovetop. It takes time, and it whistles when it’s ready. Two teabags in the pot, Tetley usually. Fill it with boiling water, then place it on the hot top surface of the Aga. Let it steep. Then let it steep some more. Give it 10 or 15 minutes. Take the teabags out (pop them in the compost bin) and put the teapot back on the Aga to keep warm. A pot can last all day there if need be. Grab a mug. I like small mugs, topped up often, rather than a big mug that can go cold. Splash of milk in first. Proper milk, straight from the dairy farm up the road. Remember to shake the bottle first to incorporate the cream. Then top up with tea. It’s perfect, every time."
•
RTG, how on Earth can you have an Aga™ and then go all 'lower tier' with Tetley? Don't they have a Fortnum & Mason concession in the Land of the Scots?
Treat yourself to the Fortmason blend of tea when you're next passing through Duty Free at The Royal Glasgow International Airport. |
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"I suppose it's open to interpretation. Some would argue that fruit tea isn't tea but more of a 'fruit infusion'... I'm not sure..."
The word you’re looking for is ‘tisane’, Brother Nero.
Infusing is the act of steeping dried plant matter in hot water.
When you infuse tea leaves you are making tea.
When you infuse herbs and fruits and other things which are not tea leaves, you are making a tisane. |
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By (user no longer on site)
over a year ago
|
Bish bash bosh. Stick that kettle on. But first, pick her up and give her a shake to make sure there is enough water for at least one cup of tea. Now, flick that switch. Grab my sugar pot and bang in half a teaspoon of sugar. Now next, grab my Yorkshire tea bag and slam dunk it deep into the bottom of my cup. Next up, I put my hand on the kettle handle impatiently waiting for the water to finally reach boiling point. I pour in the boiled water, give it a mix with a teaspoon whilst squeezing and bashing that poor teabag around with all the strength I have. And then I leave that teabag in the cup for two or so minutes, strain it, remove it and add in a splash of low fat milk because who the fuck wants creamy full fat tea? And then add in half a packet of shortcake biscuits. |
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First prepare the side table with a starched linen cloth and bring the tea service out of the cupboard. Add sugar bowl, tongs, small dish of lemon slices, strainer and milk jug. Place cups, saucers and teaspoons as required (bone china natch) along with small linen napkins.
Boil a small amount of water and warm the teapot. Boil fresh water and when the pot is warmed add tea leaves of choice, take the pot to the kettle and once boiling wet the leaves. Carry carefully through to awaiting guests and after it's brewed to your satisfaction enjoy with dainty sugar biscuits and good company.  |
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"I give my teabag a quick swish in my insulated cup and a splash of koko.
I use my teabags twice as i like weak tea
•
Oh yes, I forgot your foibles: you use your teabags twice² just like your men².
Gentlemen, take heed: if you wish to woo Midnight then it has to be: gluten free, fair trade, organic, vegetarian, 0.1% fat by volume, prepared by Eunuchs in sterile pots and dosed in ultraviolet light.
·
this is the chaos you caused last time.. I'm vegan not gluten free "
•
Míddèrs, I just can't do right by you!  |
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"English breakfast tea for me - milk and sugar, after the hot water is poured of course
C has a posher palate and therefore has Earl grey
We both have the same coffee cup which when put together they look like they are kissing
K"
•
I'm still waiting for my invitation to High Teå, you two love bunnies. |
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"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me.
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you. "
•
You may spank me with your favourite RedBush!  |
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"I'm going to upset people here.
I don't drink tea. Or coffee. Ever. They do not taste good"
•
Have you ever walked into the Chess Club at you local village hall and shouted "I don't like chess, or draughts for that matter!" and then walked out again? |
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"I suppose it's open to interpretation. Some would argue that fruit tea isn't tea but more of a 'fruit infusion'... I'm not sure...
The word you’re looking for is ‘tisane’, Brother Nero.
Infusing is the act of steeping dried plant matter in hot water.
When you infuse tea leaves you are making tea.
When you infuse herbs and fruits and other things which are not tea leaves, you are making a tisane."
•
Thank you Brothel Rose †. xx |
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"I suppose it's open to interpretation. Some would argue that fruit tea isn't tea but more of a 'fruit infusion'... I'm not sure...
The word you’re looking for is ‘tisane’, Brother Nero.
Infusing is the act of steeping dried plant matter in hot water.
When you infuse tea leaves you are making tea.
When you infuse herbs and fruits and other things which are not tea leaves, you are making a tisane.
•
Thank you Brothel Rose †. xx"
Brothel ?!! |
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"Milk in tea is just wrong. Upon this hill, I will stand! "
Heard it from someone who has done a lot of research about teas and is in the tea industry - The habit of adding tea to milk developed in places where they don't get good quality tea. They add the milk because the tea alone isn't tasty in those places. |
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"Bish bash bosh. Stick that kettle on. But first, pick her up and give her a shake to make sure there is enough water for at least one cup of tea. Now, flick that switch. Grab my sugar pot and bang in half a teaspoon of sugar. Now next, grab my Yorkshire tea bag and slam dunk it deep into the bottom of my cup. Next up, I put my hand on the kettle handle impatiently waiting for the water to finally reach boiling point. I pour in the boiled water, give it a mix with a teaspoon whilst squeezing and bashing that poor teabag around with all the strength I have. And then I leave that teabag in the cup for two or so minutes, strain it, remove it and add in a splash of low fat milk because who the fuck wants creamy full fat tea? And then add in half a packet of shortcake biscuits."
•
You had me, and most of the other red-blooded males, standing to attention immediately after the word "Bish".  |
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The Mr swaps between English Breakfast (if he needs a quick and instant fix) but also opts for leaves and occasionally tea leaves with flowers (the ones that come as a ball and open as they soak)
I personally hate tea |
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"First prepare the side table with a starched linen cloth and bring the tea service out of the cupboard. Add sugar bowl, tongs, small dish of lemon slices, strainer and milk jug. Place cups, saucers and teaspoons as required (bone china natch) along with small linen napkins.
Boil a small amount of water and warm the teapot. Boil fresh water and when the pot is warmed add tea leaves of choice, take the pot to the kettle and once boiling wet the leaves. Carry carefully through to awaiting guests and after it's brewed to your satisfaction enjoy with dainty sugar biscuits and good company. "
•
You would be wasted at The Ritz. They offer a more seasoned tea ceremony at Claridges. |
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"First prepare the side table with a starched linen cloth and bring the tea service out of the cupboard. Add sugar bowl, tongs, small dish of lemon slices, strainer and milk jug. Place cups, saucers and teaspoons as required (bone china natch) along with small linen napkins.
Boil a small amount of water and warm the teapot. Boil fresh water and when the pot is warmed add tea leaves of choice, take the pot to the kettle and once boiling wet the leaves. Carry carefully through to awaiting guests and after it's brewed to your satisfaction enjoy with dainty sugar biscuits and good company.
•
You would be wasted at The Ritz. They offer a more seasoned tea ceremony at Claridges. "
I have heard that freshly brewed tea is available from room service in the Churchill Suite |
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"Or, one simply rings the bell for a maid/butler to bring the tea tray. 
•
Do you still have a Goblin™ Teasmade®? The one that you redeemed with Greenshield Stamps. "
Yes and Mr N appreciates her ministrations on the mornings where I simply can't be bothered to perform the required duties  |
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By *avinaTVTV/TS
over a year ago
Transsexual Transylvania |
"Teabags for work, out of my mug.
I do adore loose tea, my favourite is Assam, I'm not a lover Earl grey and it's variants.
•
I love Darjeeling. It's very delicate and subtly aromatic. I avoid Earl Grey at all costs. It's not for me.
*gasp*
YOU avoid Earl Grey!? As a tea, it's the very essence of culture! It also refreshes and soothes. There's nothing better to accompany fresh scones. Subs of course, it's the preferred beverage of that icon, Jean-Luc Picard.
I'm shocked! Shocked! I tell you.
•
You may spank me with your favourite RedBush! "
My favourite Rooibos is in the bin. I may be from South Africa, but I don't like it. |
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"The Mr swaps between English Breakfast (if he needs a quick and instant fix) but also opts for leaves and occasionally tea leaves with flowers (the ones that come as a ball and open as they soak)
I personally hate tea"
•
Flöwëry tea sounds lovely. Perhaps there's a way that I can convert you? |
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"First prepare the side table with a starched linen cloth and bring the tea service out of the cupboard. Add sugar bowl, tongs, small dish of lemon slices, strainer and milk jug. Place cups, saucers and teaspoons as required (bone china natch) along with small linen napkins.
Boil a small amount of water and warm the teapot. Boil fresh water and when the pot is warmed add tea leaves of choice, take the pot to the kettle and once boiling wet the leaves. Carry carefully through to awaiting guests and after it's brewed to your satisfaction enjoy with dainty sugar biscuits and good company.
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You would be wasted at The Ritz. They offer a more seasoned tea ceremony at Claridges.
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I have heard that freshly brewed tea is available from room service in the Churchill Suite "
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Still prick-TEAsing me with your promissory words of passion? |
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By *ister_EMan
over a year ago
Hayling Island |
Can't believe the number of heretics who don't preheat their teapots or cups Even if you're making it in a mug, you need to warm it up first.
And anyone who puts the milk in first should automatically be sentenced to twenty lashes on yhe foreskin with a wet noodle for their crimes!
And lastly I reserve the right to shoot on sight those who leave the tea bag in their mug while drinking.... There is simply no hope for you lot! |
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"Can't believe the number of heretics who don't preheat their teapots or cups Even if you're making it in a mug, you need to warm it up first.
And anyone who puts the milk in first should automatically be sentenced to twenty lashes on yhe foreskin with a wet noodle for their crimes!
And lastly I reserve the right to shoot on sight those who leave the tea bag in their mug while drinking.... There is simply no hope for you lot! "
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I'm with you on this one — I always pre-heat my mug or teacup. I like mine piping hot. |
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"You would be wasted at The Ritz. They offer a more seasoned tea ceremony at Claridges.
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I have heard that freshly brewed tea is available from room service in the Churchill Suite "
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You don't have to ·hear· about it any longer. You may now experience it in person, you saucy minx! |
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By *ucianpoundCouple
over a year ago
Cap d’Agde, France |
Always bring wine and sheep cheese when we visit the UK/Ireland from our home in France but always head back with bacon, black pudding, strong cheddar and bags and bags of Tea.
The French have zero understanding of proper English Tea! |
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"Always bring wine and sheep cheese when we visit the UK/Ireland from our home in France but always head back with bacon, black pudding, strong cheddar and bags and bags of Tea.
The French have zero understanding of proper English Tea!"
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I suspect that coffee is their defacto beverage.  |
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By (user no longer on site)
over a year ago
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As one who only ever makes tea for others I scoffed at the assertion that one can tell the difference between tea made in a pot and tea made directly into the cup. After extensive testing I am consistently proved wrong… |
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Miss S x
