Lets learn it together...in Pictures...from BBC.CO.UK
WARMING THE POT
Fill the kettle with fresh water. Water that has been boiled before will have lost some of its dissolved oxygen, vital for tea brewing. Soft water – water with a low mineral content – causes less scum to develop on the surface of the finished tea.
Warm the teapot by pouring in a quarter of a cup of water and putting the pot in a microwave for one minute on full power.
Synchronise. Bring the warmed pot straight to the just-boiled kettle and place a single heaped teaspoon of loose Assam leaves (or your teabags ..depending on how strong you want your tea ) into the pot.
Pour in the boiling water immediately. If the water is allowed to cool, it is less effective in releasing the chemicals in the tea leaves. The use of a tea cosy is not recommended, since the liquid needs to cool before pouring.
Stir the brewing tea and leave it for three minutes. This time allows for the release of polyphenolic compounds, which will give the tea its rich colour and flavour. A longer infusion period will unlock high molecular weight chemicals which taste bitter.
You cannot reduce the amount of caffeine in your cuppa by shortening the infusion time, most of the stimulant is released within a minute.
The finished tea should be a "rich, attractive colour" and be somewhere in the region of 65 degrees centigrade – any hotter and scientists warn that "vulgar slurping" might be required. Which by British Standard is a big NO-NO during Tea parties!
and of course the MEDE MEDE ( snacks) lol to go with the tea can be served like this ..if you be oyibo
Imagine serving your Tea in this luxury tea sets
ALL PRESENTED ON A BEAUTIFUL TRAY COLOURFUL JAPANESE SCENERY PAINTED
ON BLACK..Your tea can never go sour lol
A sterling silver Tea Set
Tea and Coffee Service, 1825, Gold with Ivory. Long-term loan from the Rosalinde and Arthur Gilbert Collection on loan to the Victoria and Albert Museum, London.
Antique floral Tea Set
This frilly vintage tea set is covered with tiny golden flowers and curlicues lending a look of floral lace or netting. We love the unusual baroque shape. There is always something special about drinking out of a cup that is not round. All edges are trimmed with gold bands. All handles are coated in gold as are the finials. The insides of both cups are also solid gold in color. Loads of glitz and glimmer
Coral Tea Set? Oyibo dey madt O! See bera Coral wey dem suppose use for jewellry ..PURE LUXURY SHA
...And from www.luxury-insider.com THE MOST EXPENSIVE AFTERNOON TEA..
....is by the venerable Cliveden House at Berkshire. Billed as the most expensive afternoon tea yet, the spread for two, at £550 per couple, was conceived by executive head chef Carlos Martinez, and includes a veritable feast of rare and beautiful ambrosia.
There’re exquisite white truffles at £2,500 per kilo, Beluga Caviar at £4,000 per kilo and Da Hong Pao Tea, harvested from thousand year old leaves and valued at over £2,000 per kilogram. You’ll also be treated to flutes of Dom Perignon Rose, as well as a luscious, gold-leafed cake made with the dearest chocolate in the world, Amedi Porcelana. Wash it all down with an earthy, bitter shot of Kopi Luwak, the famous civet cat coffee, at £50 per cup. Here is a picture of the chef and table spread below..
..AND FINALLY YOU LEARN BASIC TEA ETIQUETTE ..THE ENGLISH WAY..Just in case the QUEEN OF ENGLAND pops in for a visit...WATCH O! SO YOU DONT EMBARASS YOURSELF LOL..
Enjoy your tea my dear friends..and please .. Bournvita , Ovaltine or Coffee ...is not tea O! Hope say Una don hear? lol
REFERENCES AND FURTHER RESEARCH FROM