According to English tea etiquette, you should never limit yourself to one type of tea. Usually there are 8-10 types of tea to choose from.
The tea table is located in the living room, by the fireplace. The tablecloth is preferably plain, white or blue. For the ceremony you will need tea couples, a kettle of tea, a jug of boiling water, a milk jug with milk or cream, dessert plates for snacks, a knife and fork for each guest, teaspoons, a strainer and a stand for the strainer, a sugar bowl with lump sugar, sugar tongs and a woolen case for a teapot.
All dishes must be from one set.

Snacks are served on the table immediately, before tea is served, but always in the presence of guests. Traditionally, afternoon tea is served with bread, salted butter, fresh cucumbers and tomatoes, eggs, cinnamon toast, macaroons, jams, biscuits, scones, crumpets, pastries and cakes. And, of course, the most famous snack in the world is sandwiches. Lord John Sandwich came up with the idea of ​​making sandwiches from two slices of bread filled with ham, chocolate or jam in the middle. In this form, heating and serving the sandwich is much more convenient.
Lemon, cut into slices, is served on a separate plate and is not sprinkled with sugar. The British call tea with lemon “Russian tea”. Lemon is added to teas containing bergamot and Chinese green teas.
The trickiest question in English tea drinking is tea into milk or milk into tea. According to an ancient tradition, milk is poured first (a quarter cup), and then the brewed tea. It is believed that it is in this sequence that both components mix better. According to another version, the British were afraid of expensive porcelain and therefore did not immediately pour hot tea into it.
When all participants in the ceremony have decided on the type of tea, you can start brewing it. First, prepare the teapot and rinse it with water (90-95 degrees). Then the tea leaves are poured into the teapot - 1 teaspoon per drinker. Everything is poured with boiling water for 3-5 minutes: during this time, the tea will be able to reveal all its advantages - first, essential oils and tannin are released, then caffeine and that tart taste appear.
Real tea is immediately poured into cups and boiling water from a jug is immediately added to the kettle. The British drink only hot tea.
English tea drinking, like any ceremony, does not tolerate fuss. Everything here is designed to maximize pleasant sensations: both from the exquisite taste of tea and from communication in pleasant company.
In England they drink tea with milk! While the tea is infusing, 2-3 teaspoons of warmed but not boiled milk are poured into well-heated cups, and then tea is poured into the milk.
The British drink tea three times a day and at strictly defined times: in the morning at breakfast, at 1 pm at lunch and at the so-called “five-o-clock” (at 5 pm).
The most favorite tea party is the five o’clock tea party. At this time, old friends and acquaintances usually gather at someone's house.
From public places, tea drinking gradually moved into homes and families and became a favorite pastime.
With a population of 59 million, the British drink 165 million mugs of tea every day. 86% of cups of tea are drunk at home.

Recipes

• English grog

  It's hard to find another tea-based drink that is as famous as the English one. grog. Many people are familiar with the words of the popular Scottish drinking song based on the words of Robert Burns “... O Betsy, pour us a glass of grog for the journey!”
  Grog was invented by the British Royal Navy in 1770. The commander of the fleet, Admiral Werner, ordered to give sailors diluted rum instead of pure rum to save money. The admiral was nicknamed "Old Grog" due to his habit of walking on deck in any weather in a cape made of grog-cream material, and the sailors expressed their displeasure by assigning the name "grog" to this unloved drink. The new drink, however, was improved: instead of water, they began to add a strong infusion of tea with sugar to the grog and pour it hot, which quickly changed the attitude towards it.
  The combination of alcohol, tea and sugar syrup in a single hot drink created such a “bouquet of energy” that grog was fully appreciated. It turned out to be indispensable in cases of hypothermia and complete exhaustion, and it began to be used as a life-saving remedy.

  Grog is prepared using regular black tea of ​​three to five times strength. To do this, you need to brew a 50-gram pack of tea in 1 liter of water. You need to have 1 liter of strong alcohol and 200-250 grams of sugar ready.

  - Boil 1-2 glasses of water separately and pour in the same amount of alcohol (rum, cognac, gin or vodka), followed by all the sugar. Boil this mixture for 5 minutes until it becomes syrup.

  — Pour the infused ready-made tea into the resulting hot syrup, stirring quickly, adding a double or triple portion of heated alcohol (rum, cognac, gin or vodka).

  - The result is a drink in which 1200-1400 ml of water contains 750-1000 ml of alcohol. This hot drink is drunk without cooling, and in small sips, and is drunk not for fun, but as a medicine, which, by the way, is especially useful in cold weather or bad weather.
  Nowadays, grog is often prepared on the basis of cognac, rum or vodka with the addition of lemon or orange juice or cinnamon and pepper, and even sweetened with honey.

• English "Egg tea" (casterd)

  It is necessary to warm up a large porcelain teapot with a volume of about a liter, pour 5-6 tablespoons of regular black tea into it and first pour 100-150 ml of boiling water into the kettle, followed by 500 ml of boiling cream. Let it brew for 10-15 minutes.

  — Meanwhile, grind the egg yolks with sugar, beat them and, quickly mixing them with half a glass of tea taken from the kettle, pour this whole mixture into the kettle, constantly stirring it with a spoon for 2-3 minutes, making sure that the yolks do not curdle.
  “Egg tea” is ready. In the morning, this tea with a slice of bread and butter can give a good boost of energy.

• Spicy orange tea

  For 4 servings, loose leaf black tea "Orange Peko" - 4 teaspoons, a few cloves, a few pieces of dried orange peel, boiling water - 3 cups

  — Place tea leaves, cloves and orange peels in a clay jug. Pour boiling water over and leave for 5 minutes. Strain and pour into cups.

• Tea "Orange Grove"

  — Fill the cups 1/3 full with freshly prepared orange juice and add hot and strong black tea to 3/4 volume

  — Place a very thin slice of orange in each cup.

• Scottish tea

  Strong infusion of black tea - 100 ml, a little sugar, a little whipped cream, a little grated nutmeg, a little Scotch whiskey

  - Pour whiskey into a glass, sweeten it a little, pour hot tea. Stir the drink and place whipped cream on top. Sprinkle with grated nutmeg and drink hot

• « Irish fog"

  For 4 servings: very strong infusion of black tea - 315 ml, Irish whiskey - 90 ml, heavy cream - 4 tablespoons, a little grated nutmeg, honey - optional

  - Mix hot tea and whiskey and heat without boiling. Add honey and stir well. Pour into cups, carefully pour the cream into each cup with a spoon so that it floats on the surface. Sprinkle grated nutmeg on top

• English tea with spices

  1 glass of brewed tea, 4 pieces of cinnamon, 1 teaspoon of cloves, 3 teaspoons of lemon peel.
  In a glass of tea brewed in the usual way, infuse cinnamon, cloves and thin lemon peel for several minutes.

Everyone knows that the British are very respectful of their traditions and rituals. Thus, tea drinking culture plays approximately the same role in England as the samurai code in Japan. Tea accompanies an Englishman throughout his life. Wherever you find yourself - in a restaurant or at a serious business meeting - you will always be offered several types of tea to choose from.

It is generally accepted that England owes its love of tea to women. The first is Catarina of Braganza, Portuguese princess, wife of the English king Charles II. A big fan of tea, she introduced this drink to the palace aristocracy and made tea drinking a regular ceremony at court. The second is Anne VII, Duchess of Bedford. She is credited with the invention of “afternoon tea” - the same one that is known in all languages ​​of the world as “five-o’clock”. They say that Anna could hardly endure the break between early lunch and late dinner, experiencing a “sickness in her stomach.” And one day the queen asked to bring tea and cookies to the boudoir. Drinking tea at odd hours came in handy and soon became a national tradition. And the position of tea was strengthened by Queen Victoria, who immediately after her coronation asked for a cup of tea and the latest issue of The Times. By the way, the queen’s brilliant pen was the work of “Tea Moralities,” which seriously influenced modern tea etiquette.

However, tea served as inspiration not only for female royalty. The eminent British prime minister of the 19th century, Sir William Gladstone, dedicated blank verse to tea:

Tea, The Cure - All.

If you are cold, tea will warm you.

If you are too heated, tea will cool you.

If you are too depressed, tea will cheer you.

If you are too exhausted, tea will calm you.

(“Tea will cure everything. If it's cold, it will warm you up. If you are hot, it will cool you down. If you are in a depressed mood, he will cheer you up. If you are tired, it will calm you down".)

But, perhaps, the main secret of the success of the “Chinese leaf”, which conquered England, lies in the character of the British themselves. This neat business nation, prone to a calm regularity of life, quickly discovered that the new drink has another wonderful property: with its help you can clearly organize and plan every day. Thus, tea became part of the unchanging daily routine, according to which good old England lives from morning to evening. The British themselves joke: “it’s easier to imagine Britain without the Queen than without tea,” and this joke is not such a big exaggeration.

The average Englishman drinks at least six cups of tea a day. Morning, the earliest tea, is drunk around six o'clock in the morning, sometimes right in bed. Tea is then served around eight, during the first light breakfast. The British prefer a drink at this time, which is called “English Breakfast”. A little later, at eleven or twelve, it’s time for “lunch” - a “second”, more hearty breakfast, which, naturally, cannot be done without tea. The fourth time the British drink tea is already in the middle of the working day, taking a short break, which is called “tea break” (“tea break”). Whatever happens, at five o’clock in the evening, on the famous “five o’clock”, millions of Britons, from the humble employee to the Queen herself, drink English Afternoon tea, generously flavored with milk or cream. The evening after work is high tea time ("high tea"), a thick and aromatic aristocratic drink such as Earl Gray or Darjeeling. It brings comfort and good mood to the house.

So what is the real English tea ceremony?

The table must be decorated with a plain tablecloth - white (preferably) or blue, napkins - matching the tablecloth, and a small vase with flowers - preferably fresh and white. The dishes that the British use must be from the same set, always porcelain, white or white-blue. On the table are placed tea pairs, a teapot with tea, a jug with boiling water, a milk jug with milk or cream, a strainer and a stand for the strainer, a sugar bowl with white and brown refined sugar, teaspoons, tea-cosy - a quilted or woolen case for a teapot, similar similar to our “tea baba”, only less dense. For each participant in the ceremony there is a dessert spoon and fork. Tea snacks are laid out on dessert plates and taken using a knife and fork.

The most important character in the tea ceremony is, of course, tea. Usually guests are simply offered to choose their favorite drink from 5-10 varieties or various mixtures. In England, it is very prestigious to offer guests a tea blend personally prepared by the hostess of the house.

By the way, this familiar tea with lemon in England is called “Russian tea”. And for this drink to become truly English, only one drop is needed... A drop of natural bergamot essential oil. It is believed that tea should be like a kiss: hot, strong, sweet. “And definitely with the aroma and taste of bergamot!” - the British add. According to legend, British Prime Minister Earl Charles Gray learned the recipe for bergamot tea from a Chinese imperial advisor as a result of subtle political intrigue. Since then, the British simply adore the combination of mild taste and refreshing tropical aroma, which makes people kinder and more peaceful (bergamot is an excellent antidepressant) and saves the inhabitants of the always foggy and dank Albion from the “sniffs” and “squeals”.

Milk is another essential element of tea drinking in England. Moreover, true experts in all its subtleties under no circumstances pour milk into tea - only the other way around. This is an unshakable rule of the English tea table. British gourmets claim that only in this case the taste of tea is softened and its aroma is not lost.

The British customarily serve special tea snacks with tea: scones, ginger cakes, waffles with large cells, creams, jams, teacakes, salted butter, etc. But the most important requirement for tea snacks is that they do not overshadow the taste of tea, but on the contrary , he was emphasized.

The main secret of English tea drinking is very simple and lies in the fact that tea should be brewed on the basis that it will no longer be diluted with boiling water in the cups. There are no standards for the amount of tea, but the recommended amount is 1 teaspoon of tea leaves per person plus a spoon in a teapot designed for 5-6 people. The tea is infused for 3-5 minutes and poured into cups. To control time, some families use an hourglass, which adds even more solemnity and ritual to the whole process.

After pouring tea into the guests' cups, add boiling water from the jug to the teapot and cover it with a tea-cosy case so that it does not cool down. It is this addition of boiling water to the teapot that is the main feature of the English tea ceremony, so simple and pleasant.

Milk- another indispensable accessory of tea drinking in England. Moreover, true experts in all its subtleties under no circumstances pour milk into tea - only the other way around. This is an unshakable rule of the English tea table. British gourmets claim that only in this case the taste of tea is softened and its aroma is not lost.

Snacks for tea
The classic tea ceremony is accompanied by a traditional rich treat: thin triangular or rectangular sandwiches (finger sandwiches) with cut-off crusts: with butter and cucumber; with cream cheese and smoked salmon; with chopped boiled egg, watercress and mayonnaise; with shrimps and Marie Rose sauce and others.

Traditional British scones, whether plain, wholemeal or filled with dried fruit, are baked right before tea time. Scones are eaten with thick Devonshire Clotted Cream and homemade jams. Small tall pancakes (crumpets) served hot with butter and honey.

At the “hearty” high afternoon tea table there is always a large selection of fresh cakes, which are traditionally served on a special shelf. The variety of cakes typically includes: fruit cake, Victoria sponge, chocolate cake, ginger bread, finger biscuits, fresh fruit baskets and more. At modern tea ceremonies you can also see carrot cake, cheesecakes and cakes of various types and origins.

“The process itself”

The main secret of English tea drinking is very simple and lies in the fact that tea should be brewed on the basis that it will no longer be diluted with boiling water in the cups. There are no standards for the amount of tea, but the recommended amount is 1 teaspoon of tea leaves per person plus a spoon in a teapot designed for 5-6 people. The tea is infused for 3-5 minutes and poured into cups. To control time, some families use an hourglass, which adds even more solemnity and ritual to the whole process.

Since 1880, London's most expensive hotels have been hosting tea parties for an elegant crowd of Londoners and visitors. In the 1910s, when Argentine tango came to Europe, hotels introduced the tradition of tango during tea parties. Until recently, “tea dances” were held at the Savoy Hotel in London (it is now closed for renovation until 2009), but now the tea dance ceremony with tango can be attended at the Waldorf Hilton (see link below). You'll have to book a table months in advance, dress according to the dress code (though ladies are no longer required to wear hats and gloves as before) and the whole experience will cost a little over a hundred pounds for two, including a glass of champagne. Tea in such places is traditionally served in expensive English with silverware.

Evgenia Basyrova from London describes in her blog a tea party at the Lanesborough Hotel. "Walls with silk tapestries, heavy chairs with striped upholstery, silver teapots with sugar bowls and Royal Worcester porcelain on the tables. The sounds of the piano are light and unobtrusive, sandwiches and cakes melt in your mouth, and Cheerful waiters refill tea literally every three minutes.

First, they serve champagne with strawberries (if you ordered it), and then they bring tea, which guests pre-select from twenty-odd varieties, and a silver shelf. First floor - mini sandwiches with tender salmon, cheese, chicken or cucumber; the quiche lorent with blue cheese was especially good. The second floor is for scones, served with clotted cream, custard and homemade strawberry jam. On the third floor there are cakes. I was delighted by the bright green meringue with a chocolate center, mascarpone cream with white chocolate on macaroons and cactus jelly under chocolate mousse. You can ask the waiters to bring more cakes that you especially liked."

Tea plays a big role in English culture. According to tradition, every Englishman should drink tea at least three times a day. Tea with milk or tea in English is a very popular drink. It has a milder taste and does not irritate the stomach walls like regular strong tea.

Preparing this drink does not take much time.

Ingredients

• Black loose leaf tea.
• Milk. Whole is best. Otherwise, choose something fattier. You can also use cream instead of milk.
• Sugar to taste.

Making tea in English

Brew strong tea. In the usual way. For each serving there should be one teaspoon of dry tea. The result will be a very strong and tart drink, tea leaves.

Meanwhile, pour milk into portions. A third of the cup's volume should be filled with milk. Then just carefully pour the tea leaves into the cup. You can add sugar. All. Tea in English is ready. Have you noticed that we did not add milk to tea, but tea to milk? This is the main difference between this recipe. This is a truly English version.

Milk

Sugar

Pour the required amount of tea leaves into a kettle previously scalded with boiling water, add hot water and leave for 5-7 minutes. Pour hot milk into cups, filling them one-third full. Add the brewed tea to the milk to the brim of the cup, add sugar to taste. The secret of the traditional English tea recipe is to add the tea to the milk, and not the other way around; brew high-quality black tea; use whole milk or, if this is not available, sufficiently fatty milk.

English cream tea

Cream
Good high quality black tea
Sugar

Just like in the first recipe, brew strong, good tea, add it to the previously poured cream and sweeten to taste.

Scottish tea with whiskey

Good strong black tea
Scotch whiskey
Rafinated sugar
Cream
Grated nutmeg

Place refined sugar in cups, add whiskey and pour strong tea. Whip the cream and season with grated nutmeg. Place a small amount of nutmeg cream on the surface of the tea and drink without stirring.

Scottish tea with honey

Milk
Good high quality black tea
Honey or sugar
Egg yolk

Pour the required amount of tea leaves with hot milk without adding water, bring to a boil and leave to steep for 5 minutes. Beat the egg yolk with honey or sugar. Pour tea brewed with milk into a cup through a strainer, add egg yolk and honey.

English tea

Pour dry tea leaves into a heated kettle at the rate of 1 teaspoon per cup of tea, pour boiling water and leave for 5 minutes. Pour one third of the milk into the cups, add the remaining two thirds with brewed tea. Boiling water is not added. Add sugar to taste. It is better to use whole milk; if whole milk is not available, then use medium fat milk (3.2–3.5%). The main thing is to pour tea into milk, and not vice versa, and brew good, high-quality tea, for example , .

English tea with cream

Pour the tea leaves into a heated teapot (1 teaspoon per cup of tea), pour boiling water so that it covers the tea leaves. After 5 minutes, add boiling water to the kettle. Pour cream (10-15% fat content), tea into cups, add sugar.

Scottish tea with whiskey

Strong black tea, lump coarse sugar, Scotch whiskey, cream, grated nutmeg

Place sugar in cups, pour whiskey and strong hot tea. Whip the cream, season with nutmeg and place on the surface of the tea. The tea is drunk without stirring, through a cold layer of cream.

Scotch tea

Dry tea leaves are poured with hot milk, without adding water. Bring to a boil and leave for 5 minutes. Meanwhile, beat the egg yolk with honey. Honey can be replaced with sugar. Pour tea into cups through a strainer, add beaten yolk. Can be done without yolk