Posted 24th Jun 2016
Today is National Cream Tea Day - and to help you get in the mood The Cream Tea Society have come up with some top tips to ensure your cream tea is up to scratch
1. Loose-leaf is best. Brew loose leaves in a cup, but remember to serve a second pot of hot water – just in case you’ve over-brewed.
2. If you don’t want to pour, don’t sit near the pot. The person nearest the pot should pour for everyone (if you’re clumsy, best make sure it’s not you).
3. Make the perfect brew. Allow the tea to brew for at least three minutes before pouring – time enough for the full flavour to infuse.
4. Tea before milk. Pour the tea first, followed by milk (so you can accurately judge the required strength) and then sugar.
5. Spoons on saucers, please. Once you’ve stirred, place your spoon on your saucer (think of the table cloth).
6. No outstretched pinkies! Always hold the cup between your thumb and forefinger. Contrary to popular opinion, sticking your little finger out does not a lady/gentleman make.
7. No knives needed. The perfect scone should break apart with a simple twist. Just make sure you’ve got your saucer to catch the crumbs.
8. Spoon then spread. If the table is laden with bowls of jam and cream, spoon your desired amount onto your plate first, before spreading them thick on your scone.
9. Jam before cream. While there’s much debate around which goes first (a dispute dividing Cornwall and Devon), etiquette gurus DeBretts say you should spread your jam before dolloping cream on top.
A final word. Never use whipped cream. It’s utterly improper.
Text courtesy of The Cream Tea Society
Image courtesy of Getty / Corbis Documentary / Andreas von Einsiedel