China teahas virtues which are not to be despised nowadays--it is economical, and one can drink it without milk--but there is not much stimulation in it. The teapot should be made of china or earthenware.
All true tea loversnot only like their tea strong, but like it a little stronger witheach year that passes--a fact which is recognized in the extra rationissued to old-age pensioners. Secondly, tea should be made in small quantities — that is, in a teapot.
For a pot holding a quart, ifyou are going to fill it nearly to the brim, six heaped teaspoonswould be about right.
On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. To those misguided people I would say: Here are my own eleven rules, every one of which I regard as golden: Fifthly, the tea should be put straight into the pot.
Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again. This is one ofthe most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject.
Tenthly, one should pour tea into the cup first. Seventhly, after making the tea, one should stir it, or Tea george orwell essay, give the pot a good shake, afterwards allowing the leaves to settle.
Tea out of an urn is always tasteless, while army tea, made ina cauldron, tastes of grease and whitewash.
Second, one should use Chinese tea, of a better quality, either of the green kind imperial, bing, singlo, soumloor the red kind oolong or bohea. Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.
All true tea loversnot only like their tea strong, but like it a little stronger witheach year that passes — a fact which is recognized in the extra rationissued to old-age pensioners. As further cups are required, one is expected to ferry empty cups from the guest to your mistress or master, and back.
In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.
The milk-first school can bring forward some fairly strong arguments, butI maintain that my own argument is unanswerable.
To those misguided people I would say: Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot a rarity nowadays is not so bad.
I know very well that I am in a minority here. However copying this page as a whole is NOT permitted. Fifthly, the tea should be put straight into the pot. Tenthly, one should pour tea into the cup first. There is also the mysterious social etiquette surrounding the teapot why is it considered vulgar to drink out of your saucer, for instance?
But still, how can you call yourself a true tealover if you destroy the flavour of your tea by putting sugar in it?
Thirdly, the pot should be warmed beforehand. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. And tea preparation, through the rapid take-up of tea bags and instant teas, had become more and more efficient, using less and less tea to make more and more cups — and of less nice tea, Orwell might have added.
The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Sixthly, tea for each member of the party should be poured into the cups, with sugar added by request.the tea in first and stirring as one pours, one can exactlyregulate the amount of milk whereas one is liable to put in too muchmilk if one does it the other way round.
Next to my bed lies George Orwell's Essays, the bricklike Everyman's Library edition of the author's thoughts on ideology, colonialism, the abuse of language, crime and punishment, and just what constitutes a nice cup of tea.
The astute essayist keeps his mind prepared to go anywhere, and Orwell's rigorous love of simple English pleasures. This site is dedicated to the life and work of the British author George Orwell who achieved prominence in the late 's as the author of.
The passage, which discusses “one of the most controversial parts of all” — the matter of the milk — is part of his altogether fantastic essay “A Nice Cup of Tea,” originally published in the Evening Standard on January 12,and later included in the indispensable anthology George Orwell: As I Please, The.
T his week marks the 60th anniversary of the publication of A Nice Cup of Tea, George Orwell's celebrated essay in which he sets out 11 3/5.
A Nice Cup of Tea, the essay of George Orwell. First published: January 12, by/in Evening Standard, GB, London.
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