Original post made
on Feb 6, 2012
This story contains 975 words.
If you are a paid subscriber, check to make sure you have
Otherwise our system cannot recognize you as having full free access to our site.
If you are a paid print subscriber and haven't yet set up an online account,
to get your online account activated.
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.
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.
Just wondered where my comment had gone.
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.