Tea – how often do you give your daily cuppa, or six, much thought? Here we celebrate Britain’s favourite beverage and serve up some recipes which include its flavoursome leaves
Queen Elizabeth II, by all accounts, held teatime very dear. At 5pm each day, whether she was resident at Sandringham, Windsor, Balmoral or Buckingham Palace, everything stopped and Her Majesty was brought her tea, which she poured herself and enjoyed with guests or alone, according to circumstance.
HM was said to favour Earl Grey or Assam loose leaves poured from the pot into a fine china cup. Her former personal chef Darren Grady said that she liked a ‘cut cake’ – one she could take a small slice from (she was famously modest in her habits and the cake would reappear each day until it was gone) – served with small cakes such as eclairs or fruit tarts from which she might take a tiny nibble. She liked a scone and two types of finger sandwich – smoked salmon or roast beef – and always had ‘jam pennies’ – jam sandwiches cut into little rounds with a pastry cutter. She famously ate modestly, and it is agreed that this daily break was as much about the routine and the opportunity to draw breath as it was whatever was served with her beloved cuppa.
AFTERNOON TEA ETIQUETTE
The tea
Loose leaf tea is best, and should be served with a second pot of hot water to dilute as necessary. Allow 1tsp loose tea per person plus 1tsp per standard pot.
The water
Use fresh water and warm the pot by pouring boiling water into it, swirling around and pouring away. Pour freshly boiled water on tea, put on the lid, and cover with a tea cosy.
Brewing
Small-leafed varieties require 3 mins to brew, large leaf tea requires 6 mins. It’s ready when the leaves sink to the bottom of the pot.
Pouring the tea
If your butler doesn’t pour, the person closest to the pot pours for everyone, always using a tea strainer.
Additions
While some teas are best black, always offer cold milk or lemon, both of which are added after the tea – never before.
Stirring the tea
To avoid splashes, move the spoon back and forth 12 o’clock to 6 o’clock, never touching the sides of the cup. When done, place the teaspoon on the saucer at the rear of the teacup.
Holding your teacup
Pinch the handle with your forefinger and thumb – don’t hook your finger through the handle, and don’t stick your pinkie in the air.
What’s your brew?
Mint tea – 4tsp tea leaves, 600ml boiling water, 75g caster sugar, 12 mint leaves, 300ml sparkling water or soda water, lemon slices: Place tea leaves in a jug and add 600ml boiling water. Brew for 3-6 mins (depending on tea), strain into a clean jug and add caster sugar and mint leaves. When cool, stir in 300ml sparkling water, ice, 4 lemon slices and serve.
Turmeric tea – 3tsp ground turmeric, 1tbsp fresh grated ginger, zest of 1 small orange, honey and lemon slices to serve: Place turmeric, ginger and orange zest in a teapot or jug. Pour over 500ml boiling water and leave to infuse for 5 mins. Strain, add a slice of lemon to each cup and sweeten with honey.
Long Island iced tea – 50ml vanilla vodka, 50ml dry gin, 50ml tequila, 50ml rum, 50ml triple sec, 50ml-100ml fresh lime juice, 500ml cola, 2 limes cut into wedges: Place vodka, gin, tequila, rum and triple sec in a large jug, add lime juice to taste, half fill the jug with ice, stir and serve cold.
Other beverages to serve at teatime…
Elderflower cordial – 900g caster sugar, 600ml boiling water, 30g citric acid, 1 lemon, 10 elderflower heads washed and drained: Place caster sugar in a large jug, pour over boiling water, stir to dissolve. Add citric acid, the zest of 1 lemon, the rest of the lemon sliced, the elderflower heads, cover and leave to stand for 12 hours. Strain through a muslin and store in a sterilised bottle for 1 month before serving.
Barley water – 25g pearl barley, water, zest of 1 lemon, 125ml lemon juice, sugar to taste: Place the pearl barley in a saucepan with water to cover, bring to a boil and boil for 2 mins and strain into a clean pan. Add the lemon zest and juice, 1.1 litres water and heat gently, stirring occasionally, until boiling. Reduce heat, cover and cook gently for 45 mins. Remove from heat and leave covered until cool. Strain, sweeten to taste and serve.
What – and how – to eat at afternoon tea
Use your fingers for sandwich products. For your scone, break it with your fingers rather than using a knife, and add butter, cream or jam to each section – whether you add the cream or jam first is up to you (which is correct is a big debate, which we’ll not go into). Finally, don’t dunk your biscuits or pastries in your tea.
Finger sandwiches: Never serve big stotties or doorsteps for afternoon tea. A nice afternoon tea features modestly filled finger sandwiches made with thinly sliced bread, no crusts and no sloppy filling to ruin your dress. Fillings should be cut into tiny pieces so small bites can be taken. We recommend cucumber (naturally), egg mayo (not sloppy) with cress, ham and mustard, smoked salmon and cream cheese, and Coronation chicken.
