I don't understand the 12-6 movement. Do you make half-circles counter clockwise? Or pull out the spoon every half circle??

"Stirring tea clockwise is a crime. Anti-clockwise is equally delinquent — only a back-and-forth motion from 12 o’clock to six o’clock is permissible".

Ah, back and forth! But was if there is sugar at the bottom on the left/right sides?

Wife doesn't approve me stirring in cups,'I "ting" too much, and way too long.

I on the other hand love tinging, no matter how long and firm I stir, there is always a bit that doesn't move!

Your wife would hate me, then. I do use the 12-to-6 swing, but I orient the bowl of the spoon in the plane of the swing, and vibrate the spoon back and forth violently. The motion of the liquid against the spoon generates lift that pushes the spoon out the 12-to-6 plane (toward the 3-o'clock side) and results in the spoon traversing a warped figure eight in bottom of the cup while liquid at the bottom of the cup is propelled toward the 9 o'clock side of the cup, wells up to the top, and circulates to the 3 o'clock side. Some slight asymmetry in my hand also induces a net clockwise swirl to the liquid. It makes a violent ting-ting-ting-ting-ting-ting-ting-ting-ting-ting but it doesn't take long.

It's the perfect motion for making hot cocoa by putting dark chocolate squares into hot milk because the violent motion generates enormous shear forces in the liquid that emulsify the melting chocolate.

Interesting. That's seems to have some solid engineering based optimisation to it.

I never use the 12-to-6 swing, -probably because of the noise and the conditioning-. I start out with 3-4 manic anti-clockwise circular swings until the wirlpool in the center almost reaches the bottom, then I reverse -go full force against the flow-. I repeat that maybe 4 times and then I switch to figure 8 movements, which I also alternate in direction. Then comes the good bit: I stick the spoon in at an angle and make short aggressive motions all around the bottom ring: that's where the goodies usually sticks.

Wow, some of you have really been pounding on this thread today.

Tell us what kind of tea you had this afternoon.

Sorry ts for the posts..

I did't have tea today, but I did have a synthetic powder+hot water cappuchino this evening. It has that sparkle stuff in it for generating the foam (you know that sparkle candy you put on your tongue?). That's probably why I'm a bit busy  here . But I'm now heading to bed. Have a great evening!

Isn't it ludicrous that the English have an etiquette around drinking that gargle liquid?
I remember when I was a child I sat at the table with Chinese persons once or twice. I noticed (it was hard not to) that they were slurping the tea very loudly. Since I was taught to eat quietly, I almost took it for an offence towards the host Then my grandma explained to me that in Chinese culture it is a sign of appreciation of the tea. I later met a Chinese guys, who's become my friend. I told him the anecdote about courteous slurping (he doesn't slurp) and he denied it. He suggested that it's rather the lack of manners in Chinese spoilt-rotten only children. Now I'm confused whether it's him who's well- or maybe ill-mannered...

Cuchulainn, it's your turn now.  

Where's my tea; it's 11:30 am!

Cuchulainn, here’s your tea, where is my 400,000 pounds?

Barclays Trader Admits He Was "Paid 400,000 Pounds A Year To Be A Tea Boy"
someone claiming he didn't know anything about the market rigging and was only there to get tea for the real traders

Cuchulainn, here’s your tea, where is my 400,000 pounds?

Barclays Trader Admits He Was "Paid 400,000 Pounds A Year To Be A Tea Boy"
someone claiming he didn't know anything about the market rigging and was only there to get tea for the real traders

As a bit of context on the claims of the teaboy
BIPRU remuneration disclosures for 2016