The tea scene/service (and not just afternoon tea) in restaurants and hotels is fascinating…
…mainly because it’s a challenging affair and there are many ways to approach it.
A lot of it ties to the clientele and dining expectations. Along with budgets and physical space. And while I’ve never passed on visiting a restaurant because tea service wasn’t noteworty…
…I naturally steer towards restaurants that put extra care into tea options and presentation. Simply because it’s nice. Details made a difference. So for today, a tea piece on the NYC restaurant scene for Eater. Detailed looks at each restaurant coming soon ^-^
This time of year, I think of “Oh my? It’s fruitcake weather!” — one of the memorable lines in Truman Capote’s wonderfully incisive portrait of his alter ego Buddy’s time in the South baking with his eccentric cousin Sook in “A Christmas Memory.” However, reading the story sets me to … Continue reading
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes “China Black”, “Keemun – Splendor of Flavor and Perfume”, and “Yunnan – Among the Grandest of the World’s Black Teas”. We have added a link to the end of each one to … Continue reading
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