Time for a Cuppa!

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Yorkshire Cuppa!

Mike Coatesworth

Some people from overseas have wondered what a Cuppa! Is? I'd simply tell them it is a cup of tea.

I was asked for the recipe for a Cuppa!

After much deliberation, I feel that the time is right to give you the secret of the perfect Cuppa!

But I must also inform you, that once I tell you this, you are sworn to secrecy and must never divulge it to another living soul, as this recipe belongs to and is copyrighted here in Yorkshire.

So what makes a good cup of tea?

First: fill a metal kettle with water from a cold water tap that has been allowed to run for at least sixty seconds. Then put the kettle onto boil over an open flame on the fireplace, if you don't have a fireplace, then a gas cooker will do.

Next: take the earthenware teapot and rinse it thoroughly in lukewarm water. Thoroughly dry the teapot inside and out with a clean tea towel.

When the kettle has boiled, put a drop of the boiled water from the kettle into the teapot and then swirl the teapot around until it is nice and warm. Place one level teaspoon of loose tea per person into the teapot and then add the hot water. How much depends on how many people are having tea, but approximately just over one cup full per person, as this allows people a refill should they still be thirsty after they have drunk their first Cuppa!

Stir the tea in the water four times clockwise, then place the lid on the teapot and cover the whole teapot with a woollen tea cosy to keep the tea hot. Now let the tea brew for approximately five minutes.

Take a cup and saucer; place the cup on the saucer and a teaspoon at the side of the cup. Place these on a tray and add the teapot to the tray also. Place a small bowl containing sugar and a separate teaspoon, next to the teapot and a small jug containing milk next to the cup, the reason for this is to stop the milk becoming warm. Also place a small plate of rich tea biscuits, a tea towel and finally place a tea strainer on the tray.

Take the ray to the dining table and set it down. Put a small amount of milk into the cup and place the tea strainer on top of the cup. By now the tea should be brewed enough for pouring. Remove the tea cosy and test that the tea is ready by pouring a small amount into the tea strainer, if the liquid is a dark brown colour, then it is ready. Pour the rest of the tea into the strainer until the cup is just over three-quarters full.

Now remove the tea strainer and place it on the tea towel. Stir the tea in the teacup once clockwise and if required, add sugar.

Pick up a rich tea biscuit and dunk it once into the tea to give it a little bit of body; and now the cup of tea is ready for drinking.

Remember this is a highly secret recipe belonging to the society of Yorkshire folk, and in passing down this secret recipe to you, I am trusting that you will keep it close to your chest.

Mike Coatesworth

My novels

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