All material copyright 2005
Put the Kettle On!
by P.J. Davis
WHEN I ASK my
husband, “What do you want to drink?” He will
always respond, “A hot cup of tea.” It brings
comfort and is the cup that cheers. John has lived in the
United States over 30 years and been exposed to all beverages,
yet tea remains his drink of choice — preferably very hot
and always brewed. In Scotland and the north of England, the
evening meal takes its name after the beverage. And there is
“afternoon tea” around 3:30 for those at leisure,
with finger sandwiches, cakes, scones, crumpets, clotted cream
and, of course, tea. The more dainty the china, the better.
The preparation of tea is an elaborate
ritual and taken quite seriously. No teabags, please. Water in
kettle needs to come to a rolling boil. First rinse out china
teapot with hot water, then place the loose tea in and add very
hot water and stir. Brew for at least five minutes. Of course,
while tea is brewing, the pot is covered with a cosy. Whether
one places the cream and sugar in the cup first or last is
optional.
For John and most English folk at home
and abroad, tea will never be eclipsed as a beverage. It is
quite simply a part of their lifestyle and culture. This is
particularly so for the older generation. Tea is affectionately
called the “cuppa” or “elevens” or
“rosy lee.” When visiting our English friends
abroad, we’re always greeted with, “I’ll put
the kettle on.”
* * *
On the tradition of tea-drinking, from teamuse.com —
also, from Brenda Coulter’s site,
see
TEA-TIME FAVORITES
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