Tea in the UK
Free talk 1？How much do you know about tea?Can you share with us?
Since the 18th century the United Kingdom has been one of the
largest per capita tea consumers in the world, with each citizen
consuming on average 1.9 kg per year. The popularity of tea occasioned
the furtive export of slips, a small shoot for planting or twig for grafting to tea plants, from China to British India and its commercial culture there,
beginning in 1840; British interests controlled tea production in the subcontinent. Tea, which was an upper-class drink in Europe, became the infusion of every class in Great Britain in the course of the 18th century and has remained so.
In Britain tea is usually black tea served with milk (never cream;
the cream of a "cream tea" is clotted cream served on scones, usually with
strawberry jam, a tradition originating from Devon and Cornwall). Strong
tea served with milk and occasionally one or two teaspoons of sugar,
usually in a mug, is commonly referred to as builder's tea. Much of the
time in the United Kingdom, tea drinking is not the delicate, refined cultural expression that some might imagine: a cup (or commonly a mug)
of tea is something drunk often, with some people drinking six or more
cups of tea a day.(李璠玙)
British style tea
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 kettle, with fresh water, is brought to a
1. Enough boiling water is swirled around the teapot to warm it and
then poured out.
2. Add loose tea leaves, (usually black tea) or tea bags, always added
before the boiled water.
3. Fresh boiling water is poured over the tea in the pot and allowed to
brew for 2 to 5 minutes while a tea cosymay be placed on the pot
to keep the tea warm. If the tea is allowed to brew for too long, for
example, more than 10 minutes, it will become "over-steeped",or
"stewed", resulting in a very bitter, astringent taste.;兰梦婷；
4. 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
5. A tea strainer is placed over the top of the cup and the tea poured in,
unless tea bags are used. Tea bags may be removed, if desired,
once desired strength is attained.
6. Fresh milk and white sugar is added according to individual taste.
Most people have milk with their tea, many without sugar.
7. 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. Hot water may be
provided in a separate pot, and is used only for topping up the pot,
never the cup.
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. The heating of milk above 75 degrees Celsius (adding milk after the tea is poured, not before) does cause denaturation of the lactalbumin and
lactoglobulin. This may affect the flavour. In addition to considerations of flavour, the order of these steps is thought to have been, historically, an indication of class. Only those wealthy enough to afford good quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk.;程若琳；
There is also a proper manner in which to drink tea when using a cup and saucer. 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 table, one holds the tea saucer with the off hand and the tea cup in the dominant hand. When not
in use, the tea cup is placed back in the tea saucer and held in one's lap or at waist height. In either event, the tea cup should never be held or waved in the air. Fingers should be curled inwards, no finger should extend away
from the handle of the cup.
Drinking tea from the saucer (poured from the cup in order to cool it) was not uncommon at one time but is now almost universally considered a breach of etiquette.;李楚薇；
A Nice Cup of Tea" is an essay by British writer George Orwell,
first published in the Evening Standard newspaper of 12 January 1946. It
is a straight-faced discussion about the craft of making a cup of tea,
including the line: "Here are my own eleven rules, every one of which I
regard as golden."
Orwell's rules cover such matters as the best shape for a teacup,
the advisability of using water that is still boiling, and his preference for
very strong tea. He also considers what he calls "one of the most controversial points of all" - whether to put milk in the cup first and add the tea, or the other way around. Orwell says tea should be poured first because "one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round." "I maintain that my own argument is unanswerable," he writes.;李璠玙；
Tea as a meal
Tea is not only the name of the beverage, but of a late afternoon
light meal at four o'clock, irrespective of the beverage consumed. Anna
Russell, Duchess of Bedford is credited with the creation of the meal
circa 1800. She thought of the idea to ward off hunger between luncheon and dinner, which was served later and later. The tradition continues to this day.
There used to be a tradition of tea rooms in the UK which
provided the traditional fare of cream and jam on scones, a combination
commonly known as cream tea. However, these establishments have
declined in popularity since World War II. ;兰梦婷；
In Devon and Cornwall particularly, cream teas are a speciality. A.B.C.
tea shops and Lyons Corner Houses were a successful chain of such
establishments. In Yorkshire the company Bettys and Taylors of Harrogate, run their own Tearooms. Bettys Café Tearooms, established in
1919, is now classed as a British Institution. In America it is a common misconception that cream tearefers to tea served with cream (as opposed
to milk). This is certainly not the case. It simply means that tea is served with a scone with clotted cream and jam.
English breakfast tea
English breakfast tea is a traditional blend of teas originating
from Assam, Ceylon and Kenya. It is one of the most popular blended teas and the most common form of British tea culture.;程若琳；
English breakfast tea is a black tea blend usually described as full-bodied, robust, and/or rich, and blended to go well with milk and sugar, in a style
traditionally associated with a hearty English breakfast.
The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating,
and Keemun sometimes included in more expensive blends. Common brands of English breakfast tea include Twinings, Dilmah, Taylors of
Harrogate, Ahmad Tea, Qualitea, Darvilles of Windsor and supermarket brands.;李楚薇；
Free talk 2:Do you like tea?Why?