Australian tea enthusiasts have discovered a “forgotten” tradition dating back centuries, and the spiritual act has a practical reason.
A New South Wales resident discovered the “right way” to brew tea by turning the teapot three times clockwise and three times counterclockwise after pouring boiling water.
‘My family never did this, but some people have told me it’s a tradition. The reasons I’ve been given are “for good luck,” “to settle the leaves,” and “to make the drink stronger,” he shared on Reddit.
He questioned whether this was a “real” Australian tradition or just a “generational prank to get people to do something silly and unnecessary”, but the law dates back centuries.
Tea expert Cara Chen told FEMAIL at a Gongfu tea ceremony that pouring the teapot counterclockwise has its roots in traditional Chinese philosophy, emphasizing the natural flow of energy (Qi) and promoting harmony .
Tea expert Cara Chen told FEMAIL at a Gongfu tea ceremony that pouring the teapot counterclockwise has its roots in traditional Chinese philosophy.
In addition to the benefits of the Gongfu ceremony, rotating a teapot serves to agitate the water, introducing a circular current that mixes the tea leaves and prevents them from clumping.
When you then turn the teapot the other way, you counteract the current and let the water settle again, preventing the tea from marinating too much.
“This practice symbolizes positive and harmonious energy and aligns with the natural order,” Ms Chen added.
‘In addition, it preserves the authenticity and traditions passed down from generation to generation and sometimes the design of the tea utensils and the seating arrangement make counterclockwise movement more practical and ergonomic.
“Hospitality is an important aspect of the tea ceremony, and serving counterclockwise represents a welcoming hand gesture, enhancing the feeling of warmth and invitation to guests.”
Some Australians also explained the billy tea ceremony.
‘It is tradition to twirl billy tea, brewed over an open fire, in a circle three times to allow the leaves to settle.
‘By ‘circle’ I mean vertically at arm’s length, from knees to head and back. You have to do it fast enough so the water doesn’t spill.’
Spinning a teapot stirs the water, introducing a circular current that mixes the tea leaves and prevents them from agglomerating.
One was delighted that such traditions evolved into teapots in domestic kitchens.
‘The billy spin is definitely an Australian tea tradition. It’s a move that makes the most sense to me in terms of settling the leaves. Plus, it’s more theatrical. It’s interesting to think that spinning the kettle could be a more practical cooking version of this campfire tradition! one said.
Many in the UK revealed that “spinning the teapot” was an essential step in making English tea.
“I didn’t learn this until I moved to the UK,” said one Australian. ‘A gentleman I worked with patiently explained to me how to make the perfect English tea (both for presentation to the customer and taste), and it was eye-opening.
‘I’m back in Australia now, but when I have fancy guests I always make it a point to spin the teapot three times. I never remember which direction and no one has ever discovered me.
Another added: “I have no idea what makes the tea leaves settle, but turning the teapot three times in each direction is a must unless you want a weak tea.” You can easily see that if you let it sit and then pour it, the tea is weak. Twist it and it’s strong. This especially needs to be done with the rubbish tea bags you get in cafes.’