While the next section sets out for you the procedure for making
delicious English leaf tea with maximum flavour, it is obvious
that you cannot make such tea without first putting together
everything you require. |
 |
|
|
|
|
| 1. |
Use freshly drawn and freshly boiled water |
|
 |
|
| |
|
|
|
|
| 2. |
Use Bramah teapot with grate in the bottom of
the spout |
|
 |
|
| |
|
|
|
|
| 3. |
Select Bramah Orthodox grade of tea |
|
 |
|
| |
|
|
|
| 4. |
Ensure Bramah tea is stored in a caddy |
|
|
| |
|
|
|
|
| 5. |
Measure Bramah tea with a caddy spoon |
|
 |
|
| |
|
|
|
|
| 6. |
You will require a Bramah tea strainer and bowl |
|
 |
|
| |
|
|
|
|
| 7. |
Bramah tea timer ensures the correct five-minute
infusion. |
|
 |
|
| |
|
|
|
|
| 8. |
Bramah milk jug. This is available for the milk.
Milk should be 4% fat homogenised - skimmed milk is not used. |
|
 |
|
| |
|
|
|
|
| 9. |
Bramah Sugar Bowl. White sugar should be used. |
|
 |
|
| |
|
|
|
| 10. |
Sugar tongs can be used. They were a fashionable part of
English afternoon tea. |
|
|
| |
|
| |
|
|
|
|
| 11. |
A Bramah cold tea bowl is used for pouring away
the 'dregs' from the tea cups, before the second pouring. |
|
 |
|
| |
|
|
|
|
| 12. |
Bramah tea cosies are available in sizes to suit
your teapot. |
|
 |
|
| |
|
|
|
|
| 13. |
To complete your tea service you will need a hot
water jug, cups, saucers, tea plates, cake forks, a tiered cake
stand, a tray, a tablecloth and matching napkins. Tea knives,
jam spoons, fruit spoons, cake lifter, cake knife, pie knife,
pastry forks, pate knife, and butter knives will also be used
as appropriate. |
|
 |
|
| |
|
|
|
|
