#creamteaday - The Proper Way to Enjoy Cream Teas -

On the 24 June #creamteaday is returning for the second year. This has been a month of cream tea at Pebble Soup HQ starting with Eric Lanlard's newest book to review simply called Afternoon Tea  followed by a visit to Chelsea for a Botanical Afternoon Tea

scones, jam, cream tea, cream, Doulton

Did I learn some Cream Tea Etiquette? Well, I was far too preoccupied with the scones but when I got the time, I checked my knowledge against The Cream Tea Society's tips and I realised that as far as cream tea was concerned I may have an infused science. But do you?

Your turn, don't cheat the answers are a the bottom of this post.
  1. Loose-leaf tea or tea bags?
  2. How long do you need to infuse the tea?
  3. Once stirred what do you do with the spoon? do you need a knife?
  4. Whipped or clotted cream?
Nope, you are not getting the question about the jam and the cream and which comes first,  that's your business.

But the Cream Tea Society advises: If you don't want to pour, don't seat near the pot. Makes sense doesn't it?

cream tea, gin, tea,afternoon tea, cocktail in a cup, Doulton teapot

Did you get it right?

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.

Make the perfect brew. Allow the tea to brew for at least three minutes before pouring – time enough for the full flavour to infuse.

Spoons on saucers, please. Once you’ve stirred, place your spoon on your saucer (think of the table cloth). 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.

And this one might ban you from this island if you get it wrong : it's clotted cream. The Cream Tea Society says: Never use whipped cream. It’s utterly improper.

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