I love my 'cuppa'

I love my morning tea and when brewing it a short while ago, it just brought back vivid memories of childhood and of growing up in Allahabad. I make a great cup of tea – I think so, and many have corroborated the fact. That probably is because, as a young boy of around nine, I was taught to do so by my mother and by my aunt – who both loved a ‘good cup of tea’ very early in the morning . I was the official tea maker and I enjoyed it ! Back then, tea was brewed quite differently than how it’s done now- at least by me. To start with, there were tea leaves and not tea bags. We used Brook Bond Red label. In fact, tea bags were not heard of, at least not in Allahabad. I remember the large white porcelain tea pot with small blue flowers painted on it. Water was boiled on the “coal stove’’ or “chulah” which had been lit by the cook at around five am. (If you are not a Millennial you will know what that means and would have probably seen one in old family photographs. I would then carefully wait for the water to boil in the old kettle, and keep opening the lid to check when exactly that happened – let me tell you there is nothing worse than under or over boiled water ! It is believed that boiling tea water correctly is half the battle and an art. It was then that I probably learnt the phrase, “a watched pot never boils” The moment the water boiled, I would pour the same into the tea pot, add in three ‘level’ teaspoons of tea leaves, give it a stir or two and put the lid back on. A Tea cosy (tea pot warmer) was then put over the pot and the tea was left to brew for three minutes (I looked at the clock). There again, if you do not know what a Tea cosy is, and I don’t blame you - Google it! Meanwhile the cups and saucers were laid out. The tea strainer was then placed on each cup as the tea was poured in, thus straining out the tea leaves. Believe you me, the smell of the fresh, steaming, golden coloured brew was amazing. Milk and sugar to taste then followed and presto, the tea was served. There was one clear instruction as well – no slurping. I will admit though, that I enjoyed drinking tea from the saucer at times and would often slink off and do that - I wonder if any of you readers have ever done that too? The pot of tea, covered with the tea cosy, remained hot for about half an hour and that was so convenient as most adults had another cup around that time. Today I make my tea very differently and it is a much quicker and easier process. I boil water in a small saucepan, use a tea bag which negates the use of a tea strainer, and drink my tea in a mug – I do have my favourite mug as well. Whenever I travel, on work or on holiday, I make sure I carry my Lipton tea bags along. I am also not too crazy about milk, so just a wee drop is what I use in a mug of tea. When on official trips I always take some extra tea bags along as I have colleagues who like the way I make tea and I guess, my company as well, so they ring my bell at six am and we have a “cuppa’’ together while discussing the plans for the day . Indians have bonded over steaming cups of tea for centuries- I guess they always will.