Other people’s words about … tea
The MOTH (the Man of the House) thinks the world’s drowning in a tsunami of expensive [cappuccino] froth. He’s fighting the trend single-handedly. He drinks tea made from tea leaves. He doesn’t like ‘gift’ teas that arrive with house guests and distant cousins …
Every morning and most evenings, the MOTH makes tea following the rules set down by his mother. Bring a kettle of water to a ‘rolling’ boil. Warm the teapot. Put in a generous measure of loose tea. Fill the pot with boiling water, replace the lid and wait patiently. In the meantime, put out china cups and saucers, teaspoons, the sugar bowl and a jug of milk. Hot buttered toast and a jar of homemade marmalade will do nicely as well.
From ‘Tea and Sympathy’ by Pat McDermott
The Australian Women’s Weekly, July 2016
Old-time readers of this blog will know of my love for tea by now. I would rather give up wine, chocolate or cheese than give up my daily pot(s) of tea.
Many years ago, I attempted to become a coffee drinker. I was working as a student barista in a cafe in Port Adelaide at the time, and the coffees I made for my customers smelt enticing. There is nothing better than the smell of freshly brewed coffee.
But. I soon discovered that I am extremely sensitive to caffeine. Give me a cappuccino at nine o’clock in the morning, and I will be jittery and fidgety and twitchy all day. I won’t sleep. I’ll still be awake the next morning, heart hammering away, eyes dry and wide. And don’t even get me started on that sense of the walls of the room caving in on me …
My grandmother drank tea, and I remember her making me cups when I was a child: the ritual of it, the alluring whiff of mysterious adulthood that came with it. Still, for years after I’d begun reacting to coffee, I avoided drinking tea because I knew it also had caffeine in it, though in a smaller dose. Eventually, though, I became close to someone who was an inveterate tea-drinker, and I felt tempted again. Eventually, tea wooed me back in just the way that coffee had once done.
Maybe it’s the smaller amount of caffeine. Maybe it’s psychological. Maybe it’s the ritual of tea-making: my grandmother’s Royal Worcester china, the pot, the brewing, the accompaniment of sourdough toast spread with a (thick!) layer of my mother’s grapefruit marmalade or my father’s quince jam. Whatever it is, I have found that I can handle the caffeine in tea.
I read recently in The Australian Healthy Food Guide (p. 14) that Lord Twining, of Twinings Tea fame, has been known to state that anything less than nine cups of tea per day is a totally unsatisfying tea-drinking day. Clearly, Lord Twining may have vested interests in making statements like this … but I can’t help admiring such a line of thinking, all the same.
And so … let the tea-drinking continue!