Wed 5 Jul, 2006 05:41 am
Today's Guardian has a large report about 'English Afternoon Tea' on pages 44 - 47
The complete online version ...
Everything stops for tea
All Simon Mills wanted was afternoon tea somewhere nice. But could he get a table? Not a chance - every cucumber sandwich was booked up weeks ahead. It turns out that teatime is booming. And it's no wonder, he says: in a world of fast frothy lattes to go, there's something deliciously languid and non-careerist about its elaborate rituals and treats
Wednesday July 5, 2006
To the Ritz, Piccadilly, London, to meet the comedian Joan Rivers. As Joanie is an enthusiastic and committed Anglophile (and not particularly big on gut-busting lunches) we have decided to take a light, but improving, afternoon tea in the Ritz's famous Palm Court. There is only one problem - it is fully booked. Even for a showbiz legend? Very sorry, says the hotel, but they just can't fit us in. They are absolutely chocker for weeks and weeks ahead.
... can be read HERE
The print version, however, includes some nice recipes ... which I'll post here (later).
I thought Walter would be in mourning over the German's collapse against the Italians, but here he is, discussing tea as if soccer was the last thing on his mind.
From the above pictured print version of today's The Guardian:
Putting on the Ritz . . . how to do tea at home
The perfect cup of tea
Use freshly drawn water and if the water is hard, use a filter to soften it. Boil the kettle and warm the pot thoroughly. Into the empty pot put one dessertspoonful of leaves per person plus half a dessertspoon for the pot (use a removable filter if possible). Bring the kettle to the boil again and fill the pot up. Steep the tea for two to three minutes. Use semi-skimmed or skimmed milk rather than full-fat. Pour the tea, filling the pot up afterwards with fresh boiling water. When the tea has brewed sufficiently, remove the filter so the tea doesn't stew. If using lemon instead of milk, put the lemon in before pouring the tea. Afterwards, rinse the teapot out thoroughly to prevent tannin build-up. Always keep the tea leaves in a dark airtight container, especially fragrant teas. Experiment with your own blends (my favourite is half assam to half earl grey). Use a good quality china cup and not some thumping great mug.
Michael Ktob is manager of the Palm Court at the Ritz
I don't bring my water to a boil, I think it makes the tea bitter.
I bring the water up to the point where there are bubbles on the side of the pot, and a couple of them start floating up.
I'll always make sure my cup is warmed before pouring the tea it.
Sorry for the sandwiched responses, but I wanted to paste what I'd copied/typed from the printed one after the other and thus didn't notice your responses.
Besides, I forgot to post the illustration for the cake (and no chance to change my post :wink: )
Nice article... and I love the illustrations..
I agree, the pictures are so comfy.
Depending on the tea, for black tea and herbal tea you want to use boiling water at 212 degrees. For Green and White tea under boiling is preferred around 180 degrees. Make sure to steep for the right times too!! Enjoy!!
Edit [Moderator]: Link removed
I can't stand tea. Absolutely hate the stuff. Apparently, I tried some as a kid and spat it out. Never drunk any since, and just the smell makes me want to heave.
Scones though, with jam and cream, are a totally different matter. As long as they are pronounced sconns, of course.
Lord Ellpus wrote:
As long as they are pronounced sconns, of course.
What cream do you prefer on them? Buttered (like it should be) with salted or unsalted butter?
There are more questions about sconns than about tea!
Btw: did you hear, LE, that some tea rooms sell packed "scones" with a 'best before eating date' like 2010 or so?
Scones will keep for donkey's years, in the right conditions, Walter. I think that was why they were invented in the first place. Christmas cake keeps well, also.
Clotted cream is best, with Tiptree "little scarlet" jam, made with whole alpine strawberries (those tiny weeny little ones).
Plus a squeezy thing of good, fresh, strong black coffee. Mmmmmm.
Agree with the marmalade but not with the scones ... the are best warm out of the oven, butter and cream runinng down on the trousers - no, delete that - melting a bit, I meant.
Christmas cake must be eaten when found (like chocolate).
Our christmas cake weighs in at four pounds per cubic inch, and contains at least a bottle of sherry, a shovel of mixed fruit and god knows what else!
Clotted cream in america....and a recipe for home made clotted cream..
I could imagine, clotted cream isn't allowed in the USA like most good stuff, or you must be 21 or something like it.
Ha! Don't you believe it. These Amie's know how to indulge themselves, methinks.