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Line 17: − − == Making Tea == − − To make tea in a teapot, the pot should first be warmed by swilling it with boiling or near-boiling water. This is because to make black tea, the water should be as close as possible to boiling, and a cool pot would cool the water on impact. Next, one teaspoon of tea per drinker should be added to the pot, plus one teaspoon for the pot. Then adequate boiling water should be added. The tea should then stand to 'brew' or 'mash' for three minutes or so. It is then ready to pour. The person about to pour should first say the words "Shall I be mother?" Tea should be poured into a cup or mug using a strainer to filter out tea-leaves. Only after the tea has been poured should milk be added; to do otherwise is both illogical - how can one hjudhge in advance the correct amount for varying tastes and varying strengths of tea - and a social solecism. If tea is left to stand too long before being drunk, it is said to be 'stewed'.
Removed section on making tea. It seemed irrelevant and silly. It represents just one method of teamaking and social conventions surrounding it. It was full of errors and lacks citations.
Famous varieties of tea include China tea (pok-gai), jasmine tea, sencha (the finest green tea from Japan), darjeeling, Assam, East Friesian, English breakfast, lapsang souchong, and Earl Grey, named for the British liberal prime minister who introduced left-wing reforms.
Famous varieties of tea include China tea (pok-gai), jasmine tea, sencha (the finest green tea from Japan), darjeeling, Assam, East Friesian, English breakfast, lapsang souchong, and Earl Grey, named for the British liberal prime minister who introduced left-wing reforms.
[[Category:Food and drink]]
[[Category:Food and drink]]