The Perfect Cup of Tea

It was my grandmother who taught me the importance of not rushing a cup of tea. She told me that the drinking of tea was like spending time with an old friend, it was warming, comforting and above all an occasion that should always be kindly anticipated. She said that like any long lasting friendship, time must be invested in its creation.  It was then that the making of tea became something infinitely more complex and meaningful than simply boiling water, tossing in a tea-bag and frantically stirring it around in a mug.

An important part of the tea-drinking experience is atmosphere.

The making of tea was about patience. First, water must be boiled. Any left-over water residing in a kettle must be emptied and fresh placed in its stead. A proper tea pot, preferably ceramic, must be used, and used only for the brewing of tea so that flavour is captured and thus all the more enhanced. When the water boils, pour a small amount into the tea pot and swirl it in a circular motion so the pot warms.

Next, place a tea bag (Earl Grey was always our favourite) into the pot and gently pour in the remaining hot water. Cover the tea-pot with a cosy and let stand for 3-5 minutes (the perfect amount of time to rustle up a few biscuits or chocolate squares to accompany the brew). China tea-cups should be used for increased flavour and longer warmth, and most importantly of all one adds milk to the tea, never ever the other way round.

My grandmother said you then move yourself, and your steaming tea-cup, to a place where you feel comfortable and at ease. You sip it slowly, savouring its flavourful variants and herbal infusions, and pair it with good company and lively conversation.  Only then could you have the perfect cup of tea.