British Tea Ritual

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Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs. A typical semi-formal British tea ritual might run as follows (the host performing all actions unless noted): 1.The kettle is briefly boiled and water poured into a tea pot. 2.Water is swirled around the pot to warm it and then poured out. 3.Loose tea leaves—nowadays often tea bags or the dust from a ripped-open tea bag—are then added to the pot. 4.Water is added to the pot and allowed to brew for several minutes while a tea cosy is placed on the pot to keep the tea warm. If the tea is allowed to brew for too long, id est more than 10 minutes, it will become "stewed", resulting in a very bitter, astringent taste. 5.Milk may be added to the tea cup, the host asking the guest if milk is wanted, although milk may alternatively be added after the tea is poured. 6.A tea strainer, like a miniature sieve, is placed over the top of the cup and the tea poured in. 7.The straight black tea is then given to guests and they are allowed to add milk and sugar to their taste. 8.The pot will normally hold enough tea so as not to be empty after filling the cups of all the guests. If this is the case, the tea cosy is replaced after everyone has been served. Whether to put milk into the cup before or after the tea is, and has been since at least the late 20th century, a matter of some debate with claims that adding milk at the different times alters the flavour of the tea. "MIF", "milk-in-first" retains some connotations of the assembly-line service of a transport caf, and is considered naff or non-U. There is also a proper manner in which to drink tea when using a cup and saucer.[citation needed] If one is seated at a table, the proper manner to drink tea is to raise the teacup only, placing it back into the saucer in between sips. When standing or sitting in a chair without a
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