Hello all!
*takes off hat, unwraps scarf, takes off coat, leaves gloves on as they are fingerless and Ok to type in*
It's blooming cold out there! But nice and sunny.
A couple of you said you'd like to see Tom's Tea Protocol - I didn't have it in text form, but a friend had a photo. Quoygrew is the name of the site the crew were working on, on Westray, Orkney. The first year, it was discovered that certain members of the team were either too young, or too... not English... to know how to brew large scale tea of the sort required to fortify a team who'd just spent 4 hours shovelling soil in a Force 9... The next season coincided with Foot and Mouth and there were therefore Hygiene Protocols on display detailing the necessary boot and kit disinfecting required. This inspired Tom to produce his tea protocol. Yes, it's laminated, and travelled up to the site each year with all the other equipment!
If you click to view full image, it should be readable - if not I transcribed it.
QUOYGREW EXCAVATION 2001
TEA PROTOCOL
In order to avoid the causation of unrest, the exercising of Anglo-Saxon expletives and the repetition of the international difficulties experienced last season, it is recommended that the following guidelines should be adhered to when brewing tea:
1.1 A ratio of 7 tea bags to the ½ kettle should be used. It may be prudent to revise this ratio upwards if levels of stress are high.
1.2 Notwithstanding traditional household maxii, it is suggested that the tea bags are added to the kettle whilst still on the boil, and that the boil be maintained for approximately 30 seconds before the removal of the kettle from the source of heat. You are reminded that the tea brewed on site is an Industrial Beverage, as defined in the Stanton Drew Roller Drivers’ Refreshment Best Practice Protocol of 1977, subsection c, para 2.4.2
1.3 Also notwithstanding traditional maxii, the brew should be stirred at both the BEGINNING and the END of the infusion process.
1.3.1 At this point it may be prudent for the brewer to take a small sample – say 15cc – in a white (or tannin lined) vessel, and, having added a dash of milk, (see appendix II: Catherine Bertrand), assess the colour. The aim is to produce a beverage of a strong, loamy hue. As a guideline, Munsell colours 10YR 6/4, 7.5YR 6/6 and 5YR 6/6 were considered acceptable by 86% of roadmenders consulted for the Stanton Drew Roller Drivers’ Refreshment Best Practice Protocol of 1977, which has been taken as a benchmark throughout Northern Europe wherever two or more Steam-Waggons are gathered together. (Those wishing to follow the guidelines therein can safely omit all reference to brasso-soaked rag and agricultural diesel, if brewing in connection with archaeological work.)
1.4 A note on brands: Commercial household brandnames, comprising blended teas, neither flavoured with Bergamot or badged ‘economy’, are good starting points. The reasoning behind this is both strong and thorough, and those wishing to take their study of Industrial Beverage Theory further would be well advised to consult appendices V and VII, ‘Nob Tea’ and ‘Dog Tea’ in the Stanton Drew document.
1.5 Taste. A rounded bitter flavour with nutty undertones and gentle background heat is the aim. Should you be in doubt, ask a senior union official to taste for you.
1.6 Biscuits. At least one brand available should be capable of withstanding dunking and perforce unadorned with chocolate, icing or cream filling. Those new to Industrial Beverage consumption are welcome to purchase training biscuits, but be aware that these will not be covered by dig expenses under the Roxburgh Agreement, 1982.
1.7 Washing the teapot. This will NOT be discussed by ANY dig members, at ANY time, due to the repeal of the Portmahomack Tannin Substance Inhibition Amnesty of 1997.
*Arch waits tapping foot impatiently for pictures of baby elephant, and wonders if she's ever introduced the Tea-ers to Seamus the tiger?*