(November 22, 2020 at 6:21 pm)Nomad Wrote: How to do tay:
Boil kettle.
Get taypot and throw a bit of boiling water into it and shlosh it around, this is called scalding*. Empty taypot.
Put two taybags into the pot and fill almost to the brim.
Cover taypot with tay-cozy and put on low heat boiling element, for at least five minutes. This is steeping*.
Whlie steeping make sammiches to taste (or cut up a nice bit of soda bread and make sure you've the proper butter out to soften at least half an hour)
Get out good chiney cups, fill the fancy milk jug and sugar bowl.
Put everything on the table and you've a nice tay set up to last you the rest of the evening.
I like my tay about 3/8s milk, no sugar and with plenty of soda bread.
*These are the important bits, tay just don't taste right otherwise.
You’ve got everything right except the bags. Never use teabags. Use loose tea - one spoon per cup and one for the pot.
Boru
‘I can’t be having with this.’ - Esmeralda Weatherwax
