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Tea, anyone?

Original post made on Feb 6, 2012

To Tim Pham, the difference in quality between tea steeped from a paper bag and tea carefully brewed from loose leaf is broad -- like comparing a Big Mac and mom's pot roast.

Read the full story here Web Link posted Wednesday, January 25, 2012, 11:15 AM

Comments (4)

Posted by LD, a resident of Barron Park
on Feb 6, 2012 at 2:29 pm

I only wish their enthusiasm for tea was reflected in the service at Tea Time. I've been there twice and found the service very disappointing.


Posted by Brit, a resident of another community
on Feb 7, 2012 at 8:48 pm

The secret to good tea -loose leaf or bag - is to pour BOILING hot water on the leaves to get the tea to brew correctly. I cringe every time a restaurant serves the little pot of hot water and a wrapped tea bag. It's a recipe for dishwater. Maggie Smith's character on Downton Abbey got it right in a recent episode when she warmed the tea pot by swirling boiling water in it before filling it up with boiling water and tea leaves.


Posted by Tea Drinker, a resident of Another Palo Alto neighborhood
on Feb 7, 2012 at 11:08 pm

Just wondered where my comment had gone.

Web Link


Posted by Hmmm, a resident of East Palo Alto
on Feb 8, 2012 at 10:44 am

Brit - that's not actually the case w/all teas. I love the Dowager Countess & she does know how to make a pot of tea as well as throw out the one liners. But like coffee, how hot the water should be depends on what flavors you wish to bring out of the bean/leaf. I do agree that the tepid dishwasher some restaurant serve is terrible. I'm actually happy to pay $2 for the decent tea at Tai Pan because it's a cut above the standard.

LD - I have similar complaints about the service, unfortunately. Perhaos they'll read these comments & take them to heart.


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