Milk in first or last is controversial among tea drinkers. Either way is acceptable for neither is improper, it all depends on the preference of the individual. Reason why it is controversial is because drinking of tea has a ceremonial, ritual quality, that often confers hallowed status upon the procedure. Here are some aspects of tea preparation, procedure, and presentation in which Fu-Manchu explains why one way is better than another.

Water

It is impossible to make a good cup of tea without good water. Tea is a delicate brew, easily tainted. Chinese philosophers in ancient times often went to the trouble of collecting early morning dew to get pure water. These days bottled water will work very well; as will tap-water passed through an activated carbon filter, such as is found in one of the counter-top carafes available today.

Municipal water is chlorinated and treated with other substances. In areas supplied with hard water, unfiltered it will produce a tea with an unsightly scum of precipitated tannins that leave a characteristic stain down the side of the cup. So, for a better cuppa filter the water, or use bottled stuff if you can afford to do so.

Cleanliness

To really appreciate quality teas, cleanliness is next to Godliness where the tea equippage is concerned. In this assertion lurks another controversy. Some tea drinkers like their teapots to become encrusted with tannin residues, which they say improves the flavour. Well, do as you please, but Fu-Manchu recommends scrupulous cleanliness — keep the pot and other utensils clean.

Milk

Milk in first, last, or no milk at all. Fu-Manchu is a milk-in-firster. Reason for this is that it is easier to gauge the quantity of milk when it is the only liquid in the cup. Also, the hot tea poured onto the milk ensures complete mixing without subsequent stirring. Milk in last settles to the bottom of the cup without mixing fully, requiring a wind-up with a teaspoon.

Full-fat or Skim

A matter of preference that seems to depend on age. When he was a tea-stirrer’s apprentice’s mate, Fu-Manchu preferred full-fat milk. Now an elderly Master of the Universe, skim milk is appreciated. Ultra skimmed milk, though, is several skims too far.

Milk, No-milk

Milk or no-milk that is the question? It depends on the tea. Tea blended for the British palate, the kind drunk at the drop of a hat, insists on being cut with milk. Some persons prefer tea plain with a slice of lemon. However, the British cuppa is one with milk.

Teas that brew to a lighter body are often better taken without milk. An example is Darjeeling, the Queen of Tea. One teaspoon of fine Darjeeling in a clean quart tea-pot, scalded by boiling filtered water is all that is necessary for an excellent infusion.

Tea: Loose or Bagged

Teabags are a convenience, nothing more. Tea brewed from loose leaves produces superior development of flavour than is possible from bags. Sometimes the bag material can impart an undesirable taint to the tea. Fu-Manchu always uses loose tea and never bothers with a tea strainer.

Mugs or Teacups

Mugs or cups. Again it depends on the tea. It doesn't matter with ordinary tea. With the lighter varieties sipped from teacups there is a difference. Darjeeling is best imbibed from a bonechina tea service to capture the whole tea drinking experience.

Everything Stops for Tea

Tea drinking is ceremonial. When taken at the proper time of day, it will deliver a superlative, gentle lift to the spirits, something that coffee can never do; though coffee has its place, it can never attain to the status of tea.