How to make the perfect cup of tea

It is possible that, aside from water, tea is the most widely consumed beverage amongst the many and varied peoples of this world, and would seem to have enjoyed this place in people’s hearts for many a year.

But perhaps this is not so surprising when one considers its manifold and preternatural health giving properties, its wide availability, and (to use the modern vernacular) its ‘ease of use’. Indeed, I am informed by the expert medical opinion so readily available in the national press, that tea will aid in digestion, prevent the blood from clotting, enhance relaxation, and reduce one’s chances of contracting the dreaded cancer. No surprise then, as to why it enjoys such wide acclaim and popularity.

But its impact is not merely to be gauged by its restorative and health giving properties. It has also had a significant effect on the societies within which it is so freely used. But before we examine these effects, we must first understand how to make the perfect cup of tea, as this subject has given cause for debate and argument across continents for many centuries.

The first thing we must consider is the water to be used. Water with impurities or cleansing agents will effect the final taste of the tea and should therefore never be used; fresh, spring water is the wise man’s choice or, as an alternative in these modern times, bottled water may be used.

The second consideration is of course the tea itself. And there is a veritable plethora from which one can choose. The authors recommendation is Earl Grey, but the burden of choice must lay with the individual. Suffice it to say, the tea must be loose, and tea bags must never, under any but the most extreme of circumstances, be used. Tea bags hinder the dispersal of flavour from the tea, introduce unwanted taste by virtue of their presence, and encourage the dangerous pursuit of instant gratification that is so bedevilling society these days.

Now we must turn our attention to the tools and receptacles we will use to make our tea. Tea must always be served from, and into, bone china. Spode is preferable but Royal Doulton may also be considered. The reason for this may not be readily apparent but will become clear when we finish. Secondly, the tea may only be stirred or strained by silver accessories. Silver must be used as it is an extremely inert and basic element, and will not impart any negative effects to the tea.