Tips for The Perfect Cup of Tea collected by Diane N. Tran
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© 16 August 2001

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Afternoon tea was invented by Anna, Seventh Duchess of Bedford (1783-1857), one of Queen Moustoria's ladies-in-waiting. During this time, the noble classes ate large breakfasts, small lunches, and late suppers.

Every afternoon, Anna experienced what she referred to as a "sinking feeling" every afternoon around 4 o'clock in the long interval between lunch and dinner. One afternoon in 1840, she plucked up her courage and upset the household routine, and requested that her servants bring her tea and petite-sized cakes to her boudoir. Her request became a matter of habit and rather than break it she spread the idea of tea parties served in the home amongst her friends.

Many followed the Duchess' lead, and thus the ritual of afternoon tea was born. In fact, a culture of sorts emerged around the tradition of drinking tea. Fine hotels began to offer tea rooms, while tea shops opened for the general public. Tea dances also became popular social events at which ladies met potential husbands.


Perfect tea requires only a few simple elements:
  • "Hot the pot." Pour hot water into a ceramic teapot and let it sit until time to use. No glass pots; the tea loses heat easily and can easily shatter when boiled water is added.

  • Using cool fresh water, fill the kettle and bring it to a boil.

  • As the water in the kettle is about to boil, empty the teapot, dry it and measure into it 1 teaspoonful of tea per cup plus "one for the pot." Tea bags may be substituted if you prefer.

  • Just as the water has come to a full, rolling boil, bring the "pot to the kettle" and place it next to the stove. If the water continues to boil, it will become flat and decrease the flavor of the tea. So, immediately pour water over the tea leaves.

  • Put a lid on the teapot, cover it with a tea cozy and let steep for 5 minutes. Stir once during the steeping process. Using a strainer, pour tea into cups and serve.



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