AFTERNOON TEA

We now dunk a tea-bag into a cup of hot water.

Here is the real ritual that was always practiced two generations ago and it definitely makes a better cup of tea. Departure from this ritual demonstrated a definite lack of “breeding!”

Not sure about the “injurious to the nerves” part though.

A 1934 Recipe from:

THE COMPLETE ILLUSTRATED COOKERY BOOK
Edited by “Chef”
Associated Newspapers Ltd

A POT OF PERFECT TEA

“Tea should not be bought in large quantities, and only a good brand should be chosen. Cheap tea is no economy, as it will not go as far as a good brand and is very often adulterated.

“After the tea is made, it should not be allowed to or brew too long or the tannin will be drawn out of it, and will cause indigestion and is also injurious to the nerves.

“Always use freshly boiled water for making tea. It is not advisable to use water which has already boiled and is then put on the fire to re-boil. A teapot must be kept properly clean and must never be put away with the tea leaves in it. Always warm the teapot before making the tea by pouring in a little boiling water or letting the teapot stand in a warm place. The usual proportion of tea is 1 teaspoonful per person and one for the pot, but if tea is being made for a large number of people, a smaller proportion may be allowed.

“Put the tea into the warmed pot, then half-fill the tea-pot with absolutely boiling water. Let it stand for three minutes in a warm place or under a tea-cosy., fill up the teapot with boiling water and pour out the tea at once. Tea should never be allowed to stand.

“Sugar and milk are usually handed with tea. When serving milk with tea, always add the milk to the cups before pouring out the tea.”