Why does tea taste better in a bone china tea cup?

There is an art to making a perfect cup of tea but the question still remains, does it taste better in a bone china cup and brewed in a teapot?

The Table Dresser has the answers.

It is partly due to the brand of tea and the quality of the tea leaves but also down to the exact chemistry of how to brew the tea, from the freshness and temperature of the water to when to add the milk. Of course the crucial factor is what do you drink the tea from? Your favourite mug or your best china tea set?

Taylors of Harrogate famous for their high quality tea and suppliers to Betty’s Tea Shop give this advice.

”Treat your water kindly. Run the tap so the water is nicely aerated, and only boil it once to keep the oxygen level up. Oxygen in the water helps flavour!

Keep everything toasty. Tea likes hot water, but a chilly teapot cools things down – so swirl a little boiling water around the empty pot first. For bonus points, use that water to warm the cups too.

Add tea and water. Add two tea bags to a regular teapot or one tea bag to a mini teapot. If you’re using loose tea, add one teaspoon per person and one for the pot. Pour the hot water in and stir a bit.

Wait patiently. Tea needs time to unlock all its flavour, so give it 4 – 5 minutes to do its thing.

Customise your brew. We like a splash of semi-skimmed or whole milk, sugar lemon or nothing at all. Most importantly, enjoy!”

There is also the great debate on when to add the milk? Is it before or after the tea is poured?

When brewing in a mug it is best to pour the water first and put the milk in afterwards as the temperature is important in order to get the best out of the tea bag.

However if you brew in a teapot it doesn’t really matter when you pour your milk as the tea has already infused. The other advantage of using a china teapot is that you can reach for a second cup without having to boil the kettle again.

Arguably the most important factor in the flawless cup of tea is the utensil from which you drink.

Scientists claim that the calcium in the production of the bone china, together with the smooth surface of the glaze and the fine delicacy of the thinness of the lip, dramatically alters the taste of the tea and can enhance the body of the tea and enrich the tannin.

Psychology could also play its part in the equation.

The ritual of drinking tea can be seen as an important way of life in many cultures and promotes well-being in the gathering together of people whether it is part of a ceremony or just a welcoming gesture for guests. Whatever the occasion, taking out the best china is an essential part of the ritual and the mindfulness of laying of the table with beautiful linen and tableware contributes to the formality of the event.

Tea and sympathy are essential ingredients when the going gets tough and a friend needs a shoulder to cry on.

Why would you ever consider taking out the mugs when only your best tea service can demonstrate the value placed on your friendship? They are worth the effort and drinking from your best china is proof of how much you care.

Drinking tea can be a solitary activity that gives space to contemplate and meditate and to be alone with one’s thoughts.

The very act of drinking tea can stimulate the mind and encourage creativity and must have played a vital role in the conception of many great works of art and numerous inventions. All the more reason for choosing the appropriate china to mark the occasion of that momentous innovation and eureka moment!

From Chinese ceremonies known as Gong Fu to the English tradition of afternoon tea.

The social aspect of tea drinking has been passed down through the centuries and is still very much a central feature of everyday life. The choice of china from which you drink is fundamental to making the experience unforgettable.

”He brewed hi tea in a blue china pot, poured it into a chipped white cup with forget-me-knots on the handle, and dropped in a dollop of honey and cream. He sat by the window, cup in hand, watching the first snow fall. ‘I am’ he sighed deeply, ‘contented as a clam. I am a most happy man.’ ”

Ethel Pochocki – Wildflower Tea.