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Stephanie Says…. pinkies up!

Hello Everyone!

Let me start off by saying, Brits, this post really isn’t for you considering you guys already know what you’re doing.  This post is mainly to teach the Americans on how to brew a proper “cuppa”.  Brits, I know what you’re thinking “An American teaching other Americans how to brew a cuppa?!” I know its madness but I would like to think I’m a half Brit because Charlie and I are so close.  No worries, we have discussed this post and have her stamp of approval!

There are many different way one can brew the perfect “cuppa”.  Americans, pay attention- a “cuppa” means “a cup of tea” and when socializing with a Brit a cuppa can fix anything!  We should really consider it next time we have our own live version of Family Feud hashing out in the living room.  Instead of yelling, brew a cuppa.  The Brits swear by it.

Right, back to brewing… there are many different ways to brew but if the system isn’t broke, don’t fix it.   

  1. Getting the pot ready

Take drinking water and place in a tea kettle and place it on the stove

Do not leave the kitchen to do something else! A good foundation for a cuppa is love and care. So pay attention to the kettle!

Once you hear the ticking noise from your kettle, you know your water is ready.

  1. Preparing your teapot

Warm your teapot by swilling boiling water around the inside, then warm the cups with the water from the teapot.

  1. Making the tea

For a four-cup pot, I would use two teabags.  Obviously if you are just making a cup for yourself use one teabag.

Let the teabag work its magic!  If you are serving a Brit I would have the tea brew between 3-6 minutes, depending on how strong they like their tea.

Once done brewing, take the teabags OUT! Americans, I know we think it’s proper or cool to keep it in the mugs but NO.  BAD TEA DRINKING AMERICANS!

  1. Finishing touches

If you take milk, this is when you would add it.  Not before, now.  If you add milk in before the tea it will never get that “tea color”.  It will stay the milk color- GROSS! If you do this and need to re-make a cuppa.  That is exactly what you do.  Don’t add more water, that will make it watery milk.  Start from scratch.

This is where you would add your sugar.  Note: never put the sugar teaspoon in the tea.  It will contaminate the sugar jar.

Now you know the 4 steps on how to brew a proper cuppa but there are so many different teas to choose from!

Pure Black Tea:

Black tea is the world’s most common variety of tea.  It is fuller-bodied and has the strongest tea taste.  Black tea is made by exposing the enzymes contained within the tea leaf to oxygen which turn their color from green to brown.  Of all the major tea types, black undergo the longest process of oxidation.  English Breakfast and Earl Grey are the world’s most popular blends of black tea.

Since black teas have more robust flavors than other teas, this would go great with full-flavored foods such as meat and spicy dishes.

White Tea:

White tea is different from all other teas.  After the leaves and buds are picked, they are air dried to prevent oxidation before they are packed.  Primarily grown in the Fujian Province of China, White tea is also known as Silvery Tip Pekoe, Fujian White or China White.  White reigns as one of the world’s highest quality teas because only the unopened buds and the youngest, most tender tips of the tea bush are chosen.  The fine silvery-white hairs on the unopened buds are what give this tea its name.

Because of the extremely subtle flavor white tea has to offer, I would try pairing this tea with only mildest flavors, for example basmati rice.

Green Tea:

Unlike Black tea, Green tea leaves are not oxidized at all.  To prevent tea from oxidizing, the freshly picked leaves are either pan fried or steamed prior to rolling.  This process stops the enzymatic activity in the leaf, allowing them to retain their green color and provide a lighter tasting tea.  Green tea is mostly produced in China, where 80% of the world’s Green tea is sourced.

In general, the subtle, vegetative flavor and aroma of most green tea is well suited to mild or subtly-flavored foods, such as seafood, rice, salads, melon or chicken.

Herbal Tea:

FUN FACT: Herbal “tea” is not technically tea!! It is not made from the Camellia Sinensis plant, thus it does not contain tea.  Instead, the more appropriate name for an herbal tea is a “tisane” or “infusion”.  Herbal teas are made from any combination of citrus or berry fruits, herbs or spices and are naturally caffeine-free.  Camomile, Peppermint and Ginger are three of the world’s most popular blends of herbal tea.

A cuppa gets you through the day, helps in any sticky situation that may arise and warms your soul.

And remember, to always have your pinkie up!!!


As always, thank you for reading Stephanie Says.  I am always open to feedback.




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3 comments on “Stephanie Says…. pinkies up!

  1. Lisa N.
    August 6, 2014

    Its nice to know about all these benefits to those kinds of teas.

  2. Catherine Dream
    August 13, 2014

    As I’m reading this, I’m drinking a cuppa, with, *gasp*, lemon not milk! and I confirm – it makes EVERYTHING better. : )

    In the UK, if you complain to someone that, for example, someone on the tube sneezed at you or you broke up with your fiancée, they’ll offer you a cuppa. First and foremost. Guaranteed.

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This entry was posted on August 6, 2014 by in Food, Stephanie Says and tagged , , , , , .


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