A Nice Cup of Tea | The Orwell Foundation
The Orwell Foundation
About
About George Orwell
About us
Partners and Sponsors
Accessibility
Vacancies
Policies and complaints
News
What’s on
Upcoming events
The Orwell Festival
The Orwell Lecture
Resources
Books by Orwell
Essays and other works
Encountering Orwell
Orwell Live
Library
Donate
Contact
The Orwell Prizes
About
About the prizes
Criteria
Exposing Britain’s Social Evils
Reporting Homelessness
2026 Prizes
Finalists
FAQs
Judges
Rules
Enter the prizes
Key dates
FAQs
Winners
The Orwell Youth Prize
About
About the Prize
Judging
Feedback
Volunteering
Enter the Prize
Entry Form
Terms and Conditions
For entrants
Start your journey
Inspiration
Research
Find Your Form
Start Writing
Responding to Feedback
For teachers
Our offer for teachers
Lesson Plans
Events and Workshops
Resources
GCSE Practice Papers
Winners
Previous winners
The Orwell Youth Fellows
Contact
-->
The Orwell Foundation
Menu<br>-->
‘What I have most wanted to do… is to make political writing into an art.’
Donate today
The Orwell Foundation
Search for:
-->
Home / Orwell / Essays and other works / A Nice Cup of Tea
This material remains under copyright in some jurisdictions, including the US, and is reproduced here with the kind permission of the Orwell Estate. The Orwell Foundation is an independent charity – please consider making a donation or becoming a Friend of the Foundation to help us maintain these resources for readers everywhere.
If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.
When I look through my own recipe for the perfect cup of tea, I find no fewer than 11 outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own 11 rules, every one of which I regard as golden:
First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays—it is economical, and one can drink it without milk—but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea.
Secondly, tea should be made in small quantities—that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.
Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.
Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes—a fact which is recognized in the extra ration issued to old-age pensioners.
Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.
Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.
Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.
Eighthly, one should drink out of a good breakfast cup—that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold—before one has well started on it.
Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.
Tenthly, one...