A Mug Of Hot Steaming Tea
There are moments, events, in life that are so personal and intimate that they cannot be shared by others. Romancing our Best Beloved, for instance; there are no books to guide you, because each of you bring your own selves and emotions into the mix, as well as the way you choose to be romantic. It's nobody's business and you don't even try to instruct others in a how-to way.
How you relax in the evening is another personal choice which others are invited to keep their noses out of. You like doing this or that; fine. Just don't push it on me. Respect my choice of enjoyment as I do yours.
But, perhaps more intimate than either of these examples, is the making of one's mug of tea. It is a sacred ritual open to no other. It is the Consecration, the birth of a new life, the maiden voyage of a marvelous new ship. It is the ultimate confecting of the beverage which brings forth cheer and merriment, the liquid which excites the muse of thought and contemplation, the very spirit of contentment.
How do I bring forth this genie of all that is good? These are my immutable rules. Should even one be lacking, I will choose one of any inferior hydrating fluids.
1) Prepare hot, boiling water and a mug. Not a wussy tea cup, but a solid mug, as thick as possible. Thick mugs take more time to warm up and, therefore, longer to cool down.
2) Fill the mug at least halfway with boiling water. Allow it to heat until it is too hot to touch. Dispose of the water.
3) Pour boiling water over the tea bag. If the bag has a hole, as in Lipton's, carefully open it up and lay sideways in the mug so the poured water goes into the center of the bag as you begin pouring.
4) Place another mug on top of yours, to keep the heat in and prevent the steam (hot air) from escaping.
5) After a few minutes, remove the tea bag and squish it with the bag's envelope.
6) Add one teaspoon of sugar and two of milk. Milk binds the tannin so it will not do your innards any harm.
7) Sip slowly as you contemplate the Mysteries Of The Universe.
How you relax in the evening is another personal choice which others are invited to keep their noses out of. You like doing this or that; fine. Just don't push it on me. Respect my choice of enjoyment as I do yours.
But, perhaps more intimate than either of these examples, is the making of one's mug of tea. It is a sacred ritual open to no other. It is the Consecration, the birth of a new life, the maiden voyage of a marvelous new ship. It is the ultimate confecting of the beverage which brings forth cheer and merriment, the liquid which excites the muse of thought and contemplation, the very spirit of contentment.
How do I bring forth this genie of all that is good? These are my immutable rules. Should even one be lacking, I will choose one of any inferior hydrating fluids.
1) Prepare hot, boiling water and a mug. Not a wussy tea cup, but a solid mug, as thick as possible. Thick mugs take more time to warm up and, therefore, longer to cool down.
2) Fill the mug at least halfway with boiling water. Allow it to heat until it is too hot to touch. Dispose of the water.
3) Pour boiling water over the tea bag. If the bag has a hole, as in Lipton's, carefully open it up and lay sideways in the mug so the poured water goes into the center of the bag as you begin pouring.
4) Place another mug on top of yours, to keep the heat in and prevent the steam (hot air) from escaping.
5) After a few minutes, remove the tea bag and squish it with the bag's envelope.
6) Add one teaspoon of sugar and two of milk. Milk binds the tannin so it will not do your innards any harm.
7) Sip slowly as you contemplate the Mysteries Of The Universe.
posted by Tom Carten at 4:20 PM
5 Comments:
Step 4's a new one on me (and I like the idea); otherwise, you've got the rest of it right.
A long time ago, in an elementary school now turned into an apartment building, a teacher once told his class that if one were to put milk in tea, one would create poison, as it was the mixture tanners would use to cure their hides. EGADS! I love my sweet milky tea. Wonder if teacher got his hide tanned?
Ohhhh, you KNOW how to make it! One of my biggest complaints when eating out at restaurants is the way they make tea. Pour "pretty hot" water into a thin metal carafe. Bring to table eventually. Go back to kitchen and bring out coffee cup with tea bag. Serve with non-dairy coffee creamer and maybe a lemon slice. These days, when I eat out, I will usually either forego the tea, or if I really NEED that cuppa, have them at least pour the water over the bag in the cup, and bring me a very small glass of milk. Many wait persons look at me as if I've grown an extra head.
When I make tea at home, I follow your instructions to a ... okay, I follow them exactly. Except for, as ruthc said, step 4, which really does sound like a great idea, and I may incorporate it into my own tea-making ritual.
There really are few things better than a perfect cup of tea.
ninest123 16.01
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