At last! Something for the tea drinkers of the world! Bonus: Debretts offers advice on tea drinking

Tea drinkers delight! Finally there is someone who is actually taking the tea imbibers - that's what we are or at least I am - seriously! What makes this story so interesting is that the initiator is none other than Starbucks.

After opening up its first non-coffee outlet three months ago, a fresh juice place in Bellevue Square, Washington, Starbucks will open its tea shop under the Tazo brand, in October. As a committed tea drinker, have to admit I'm not familiar with Tazo but then my tastes in tea are very basic. You know - tea bags of orange pekoe, green (lovvve green tea) and lemon tea, plus an occasional Earl Grey now and then... English Breakfast... Somewhat like James Bond with his martini preference, mine is a little touch of milk - never cream for tea - to lighten the liquid, a sprinkle of sugar, followed by lifting the cup to the lips and experiencing the hot liquid slowly making its way down the throat... Simple but delightful pleasures of life.

In as far as the correct way to serve tea, once again Debretts, "the" guide to everything socially correct, has a guide to cover this subject.

- when serving tea for a group, a pot is preferable and loose leaf tea is most flavorful, Debretts advises. A second pot of hot water should be handy to dilute over-brewed tea (been there - done that). The rule is if a waiter places a teapot on a table without pouring, the person nearest the pot should pour. Or...some type of agreement among everyone at the table is also okay in my opinion. Something to the effect: "let Felicia pour - she's good at tea pouring."

- the handle of the tea cup should be held between your thumb and forefinger. The pinky/little finger is not required to be held in the air. That's a relief. Never could figure out why one would want to hold a pinky finger in the air, anyway. Perhaps because it doesn't fit into a teacup handle or for balance - go know. But I digress. Once again.

- biscuits (or cookies) should not be dunked in tea unless it's a very (Debretts word) informal setting and slurpring noises are a definite no-no. There's nothing worse than seeing a biscuit or cookie or any food item that has been dunked in hot liquid, slowly disentegrate and fall into the cup, or even worse, fall on to a piece of clothing.

To return to Starbucks tea openings... Tea drinkers of the world and we are many, will have more than 80 varieties of loose-leaf tea  and  tea lattes, iced tea in addition to packaged chocolates, infused sugars and honeys will be sold by the ounce and available to customers. This will allow tea imbibers (love that word) to blend their own mixes with the help of a "tea partner", an employee of the store. Cold tea for me is what happens when a cup is left on the table too long but there are people who enjoy theirs iced.

So I'm thinking here and at least in my mind, tea should be consumed in cozy tea shops. There is also no information as to how their new offering will be served. Tea in paper cups as is the case in many cafes/outlets who shall remain nameless, is abhorrent ("such a strong word, Eleanor!") in my eyes. Tea should be served in china drinking vessels, only. Somehow paper seems to difuse the flavor of tea. Am I right, tea drinkers of the world? Wooden stir sticks are acceptable but real teaspoons are better. Again, IMHO.

So what can Starbucks offer in addition to its new tea option?

I'm thinking here (again) - wait for it - tea leaf readers!

Before scoffing at my suggestion, think about it. You have your loose tea and once the liquid is consumed - the tea leaves remain at the bottom. Having employees available who can read tea leaves seems like a natural progression and think of the publicity value!

Meanwhile, here's an interesting opinion piece focusing on whether tea will overtake coffee in popularity.
http://blog.worldoffineteas.com/2012/06/will-tea-ever-be-as-big-as-coffee-in-us.html


Then again, you can't tell fortunes with coffee.

How to make a decent cup of tea in case Kate and William come to call

This is the week when all eyes, especially the media, are on England in anticipation of the royal nuptials. We are inundated with news about who is invited and who will be attending (not me), what they will wear and the wedding menu. Most likely the celebrants will be drinking tea, although coffee could be an option.

Being a born-Brit and raised on tea at an early age, over the years I have bemoaned the lack of a decent cup of tea served in some restaurants. The secret to a good if not at least decent cup of tea is to start with really briskly boiled water. Although this might seem simplistic, in my experience many restaurants can't seem to go beyond luke-warm at best. Coffee does not have to be boiling hot but in order to make a good cuppa as the Brits say, hot water is a must. None-boiled, tepid water is easy to detect by the thin white-ish foam floating on the surface. In fact, a quick glance at the water surface would be advisable before inserting a tea bag into the small tea pots. Frequently at restaurants, a signal to the waiter to replace tepid water for boiling water results in a bewildered look that says, 'lady -hot water is hot water is...' In my opinion and in my experience, tea will not properly steep if water is luke warm. Really. Tea should never be served in a styrofoam cup because it dilutes the flavor and most importantly, it's just not...done. But I digress.

My grandfather who came from Russia, used to drink his boiling-hot tea in a thick glass with a dollup of jam swirling around the bottom. One of my grandmothers also from the old country, used to hold a sugar square between her teeth followed by gulps of tea. Tricky but effective to obtain the full flavor of the tea.

Everyone is getting in on the Kate/William wedding celebrations including tea companies and Twinnings tea, which happens to rate high on my favorite list, has even created a special blend in honor of the occasion. According to the blurb on their site:

"To celebrate the wedding of Prince William and Kate Middleton the master blenders here at Twinings have developed a wonderful light tea, which is a White Earl Grey Tea with light flavours of Rose Petal.

Best served without milk (although, that's our choice, you are welcome to add a drop of milk according to your taste), this bright, sparkling amber coloured tea is perfect for your Royal Wedding Tea Party."

In other words - a very perfume-y flavor, perhaps not robust but refreshing none-the-less. Good tea as I view it, is like a good wine. Smell-taste-swish and swallow.

This leads one to wonder how many people are having Royal Wedding tea parties. More to the point, at what time would one hold a celebratory tea party, given the time varients around the world, since tea is usually takes place in mid-afternoon. For many people, the wedding ceremony will take place in the middle of the night but any time is a good time to drink tea.

The only thing remaining is the menu for the tea party and whether or not guests would consider attending at 3 a.m. in the morning. Be that as it may, the menu could include finger sandwiches with the crusts cut off of course because - well - don't quite know why but presumably they look better, scones with jam and cream, tarts (I'm partial to lemon tarts), petit fours and of course, a pot of boiling hot tea brewed in a tea pot.

So cut the crusts of the sandwiches, bake some cakes, pull out the best china and invite your nearest and dearest for afternoon or middle-of-the-night tea. Kate and William would be pleased.

For those who really enjoy tea and would like to try their hand at growing their own at home:
http://the-tea-site.com/growing_tea_at_home.php