DOCSLIB.ORG

T E a T I M E · a S E N S E O F C L A

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

TEA TIME · A SENSE OF CLASS TWO PARTNERS, ONE GOAL: As a standard bearer and premium brand in the hotel and catering industry, Tafelstern is joining forces with the renowned Ronnefeldt tea house to introduce a unique new tea service. Ronnefeldt’s exquisite teas have earned the firm a reputation which is synonymous with top quality in the hotel and catering business. Our new, modern interpretation of tea culture is called Teatime. This tea service successfully combines classic understatement with a modern aesthetic. Its clear communication of form and subtle detail are hard to resist. The central feature is the teapot, for loose leaf tea as well as for the practical “tea caddies” (special tea bags). Available in two sizes, it makes serving good tea simple. For the 0.4 litre pot one can use a “tea caddy”, or two teaspoons of loose tea in a concealed tea strainer. Simply double these quantities for the larger 0.8 litre teapot. LOTS OF SPACE FOR FLAVOUR TO FLOW Tea needs careful preparation and space for the flavours to flow. The tea strainer designed by Tafelstern and Ronnefeldt fits both sizes of teapot, allowing even large tea leaves to be steeped to maximum effect. This is the only way for them to fully develop a rounded, original flavour. A ground-breaking system. Tea is the queen of he who would be king! (from Ireland) Alongside the visual appeal of the teapot, there is the eye-catching teacup, with classic yet modern grace, and two varieties of saucer. These make an excellent combination with items from Coffeelings or Relation Today, such as plates, milk jugs or sugar bowls. There are always new ways of rediscovering the delights of the tea ceremony. HIGH TEA Reminiscent of high tea with Scones and clotted cream, a cloud of nostalgia surrounds the Classic Stripes range, with warm reddish tones. The decorative stripes are available on plates, cups, teapots and “caddy” stands. They can be combined with saucers in white or with a red trim. Tea enlightens the mind, sharpens the senses, lends lightness and energy and chases away boredom and frustration (from China). The red border lends an interesting touch to the sugar bowl and milk ug. ndividual white items optimally complement this decoration, allowing a versatile interplay of plain white and decoration. DESIGNS TO KEEP UP WITH THE TIMES The Sweet Berry range either arouses oriental associations, or the red ornamentation and three dots are reminiscent of autumn and fruit teas. In this range, all handles and also the spout of the teapots are additionally accentuated with a layer of colour, which draws extra visual attention to these key parts. We drink tea to forget the noise of the world (T’ien Yi-heng). The saucers gleam in contrasting red. The plates may be selected with either a Sweet Berry decoration or a red border. Due to their identical red tones, the Classic Stripes and Sweet Berry ranges can also be combined. WELL-BEING The aim is in the name: the subtle leaf of the Green Leaf range in a fresh pale green adds a finishing touch to teapots, plates and the insides of the teacups. A small, fine and sophisticated detail. The Buddha’s belly of the teapot is accentuated by a pale green trim, which can also be found on the teacup and the sugar bowl. A hot bath refreshes the body, hot tea refreshes the mind (from Japan). Article Ltr./fl oz. Art.-No. Classic Stripes Fonds Sweet Berry Green Leaf Fonds cm / in red-brown green 320207 320208 320206 320205 320204 List 5 List 51 List 5 List 5 List 51 PAGE 2/3 Teapot 0,40/12.8 32 4340 X X X 0,80/25.6 32 4380 X X X Lid 0,40/0,80 32 4342 12.8/25.6 Sugar bowl bottom 12x7/4.8x2.8 32 4921 X X X X Lid without cut 12x7/4.8x2.8 32 4972 X X, List 51 X, List 51 X Lid with cut 12x7/4.8x2.8 32 4922 X X, List 51 X, List 51 X Support for “Caddy” 8/3.02 32 5758 X X X Teacup 0,22/7.04 32 5172 X X X Setplatter 25/10 32 2625 Stand 70 6220 Sugar bowl bottom 0,24/7.68 70 5075 Sugar bowl Lid 0,24/7.68 70 5076 X X Article Ltr./fl oz. Art.-No. Classic Stripes Fonds Sweet Berry Green Leaf Fonds cm / in red-brown green 320207 320208 320206 320205 320204 List 5 List 51 List 5 List 5 List 51 PAGE 2/3 Creamer 0,14/4.48 70 4614 X X Flat plate coup 20/8 70 1220 X X X X X Saucer 15/6 32 6922 X X Tray 10/4 71 6110 PAGE 4/5 Tea strainer 32 4045 Bowl/Stand for tea strainer 0,18/5.76 32 5468 Fruit dish 13/5.2 32 3063 Cruet for sugar 32 6253 Cruet for sugar bottom 32 6254 Article Ltr./fl oz. Art.-No. Classic Stripes Fonds Sweet Berry Green Leaf Fonds cm / in red-brown green 320207 320208 320206 320205 320204 List 5 List 51 List 5 List 5 List 51 PAGE 4/5 Metal bar 32 6255 Creamer 0,03/0.96 32 4603 Tray 9/3.6 25 6109 Flat plate 20/8 32 0020 X X X X X Saucer 16/6.4 32 6918 X X Creamer 0,15/4.8 32 4715 X X X X Platter 22/8.8 79 2622 Deep plate 14/5.6 15 0114 Warmer 32 7962 Article Ltr./fl oz. Art.-No. Article Ltr./fl oz. Art.-No. cm / in cm / in ADDITIONAL ITEMS ACCESSOIRES Tray 9/3.6 71 6109 Wooden tray 52 x 35 71 8952 Tray 10/4 25 6110 DESIGNS Design Classic Stripes 320207 Design Fonds red-brown 320208 Design Sweet Berry 320206 Design Green Leaf 320205 Design Fonds green 320204 Tafelstern · Professional Porcelain · A Brand of BHS tabletop AG · Ludwigsmühle · D-95100 Selb · Germany Phone +49 9287 73 1711 · Fax +49 9287 73 1719 (national) Phone +49 9287 73 1700 · Fax +49 9287 73 1739 (international) [email protected] www.tafelstern.de www.tafelstern.com.
Recommended publications
  • Bottledbrewed-2015-Vol2-Fall.Pdf

    Bottledbrewed-2015-Vol2-Fall.Pdf

    FALL ISSUE 2015, VOL. 2 2014, VOL. 1 Give them GOURMET Facts about gourmet & specialty coffees NEW WAYS TO SPARKLE Sparkletts® ice & Sparkletts® Sparkling Water have arrived! SERVICE SAYS IT ALL Expanding our customer service capabilities A BEVERAGE SERVICE NEWS PUBLICATION contents CHIEF’S LETTER 1 Chief ’s Letter What’s 3 A BETTER Recipe Add some sparkle to your next party New, 4 DRINKING Sparkling Water Makes a Splash Introducing the new and exciting line of Sparkletts® sparkling waters NextWhat’s Give Them7 Gourmet Putting together each issue of Bottled & Brewed™ is a team effort – and a lot Facts about gourmet and specialty coffees of fun. There are so many great things happening at DS Services, and we love sharing our news and knowledge with customers and friends. WATER This issue is a favorite of mine because it spans such a wide variety of topics. Well-Stocked9 Breakroom There’s a story on our expansion into the growing sparkling water category Is your associate breakroom working for with Sparkletts® Sparkling Water and Sparkletts® ice, zero-calorie refreshment you or against you available in stores or by delivery to your home or workplace. We’ve also written a couple of great stories about coffee, including one on gourmet and specialty coffees, and a look inside the single-cup phenomenon. Single-Cup10 Coffee OPTION Offers multiple benefits in the workplace TRY BOTTLED WATER DELIVERY SERVICE “You know as a DS Services customer that exceptional service is our highest priority.” • Quality You Can Taste Coffee-Leaf12 Tea A brewing trend • Conveniently Delivered You won’t want to miss our fascinating scoop on a new tea made with coffee leaves.
  • Wikipedia, the Free Encyclopedia 03-11-09 12:04

    Wikipedia, the Free Encyclopedia 03-11-09 12:04

    Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania.
  • LESSON NOTES Intermediate S1 #1 an Indonesian Job Interview

    LESSON NOTES Intermediate S1 #1 an Indonesian Job Interview

    LESSON NOTES Intermediate S1 #1 An Indonesian Job Interview CONTENTS 2 Indonesian 3 English 3 Vocabulary 4 Sample Sentences 5 Vocabulary Phrase Usage 6 Grammar 12 Cultural Insight # 1 COPYRIGHT © 2015 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. INDONESIAN 1. Bapak Budi: Nama Anda Surya, benar? 2. Surya: Iya benar, pak. 3. Bapak Budi: Baik, silahkan duduk. 4. Surya: Terima kasih, pak. 5. Bapak Budi: Nama saya Budi. Saya adalah manajer restoran ini. Saya akan mewawancarai Anda hari ini. 6. Surya: Senang bertemu dengan bapak. 7. Bapak Budi: Baiklah sekarang, bisakah Anda menceritakan sedikit tentang diri Anda? 8. Surya: Nama lengkap saya Surya Pramana. 9. Saya adalah mahasiswa Fakultas Psikologi di Universitas Tarumanagara. 10. Saya suka bermain bola basket, mengunjungi galeri seni, dan belakangan ini saya mulai suka memasak. 11. Bapak Budi: Apakah yang membuat Anda ingin melamar pekerjaan di restoran ini? 12. Surya: Saya ingin meringankan biaya hidup, menambah pengalaman kerja, sembari menyelesaikan skripsi saya. CONT'D OVER I NDONES I ANPOD101.COM I NTERMEDIATE S 1 #1 - AN I NDONES I AN JOB I NTERVI EW 2 13. Surya: Selain itu saya juga suka sekali makanan di restoran ini. ENGLISH 1. Mr. Budi: Your name is Surya, correct? 2. Surya: Yes, that's right, sir. 3. Mr. Budi: All right, please have a seat. 4. Surya: Thank you, sir. 5. Mr. Budi: My name is Budi. I'm the manager of this restaurant. I will be interviewing you today. 6. Surya: Nice to meet you, sir. 7. Mr. Budi: All right now, could you tell me a little about yourself? 8.

  • 06.08.21 Teapots, Teacups and Tea Sets

    Teapots, Teacups and Tea Sets Phone Orders Welcome. Reach us at (808)286.9964 or [email protected] We do Shipping. Free Expert Packing. Made in Japan. Prices Subject to Change. #KN-10 #H-15 Aluminum Aluminum #453-35-925 1 liter = 4.22 cups 1.5 liter = 6.34 cups Tegaki Sasa with Spout Strainer Arita Karakusa Ware $33.99 each $51.66 Leaf Design, 6go #480-12-693 Small Teapot, 8go Ceramic Ceramic About 4.5 cups About 6 cups $78.00 each Includes Stainless Steel Mesh Infuser #453-36-925 $99.00 each #454-11-695 Tsujiga Hana, 4go Tegaki Sasa with Spout Strainer #480-11-693 Large Teapot, 10go Ceramic Ceramic About 3 cups Leaf Design, 8go About 7.5 cups Includes Stainless Steel Ceramic Includes Stainless Steel Mesh Infuser Mesh Infuser About 6 cups $135.00 each $89.70 each $117.00 each #115-748 Kyu Tokoname-yaki Red Maruwan Clay About 1 cup Teapot Includes Stainless Steel Mesh Infuser Ceramic $63.00 each $43.00 Limited Quantity:1 #32-523 Teapot for Medicinal Use, 5go Ceramic Flame proof About 3.75 cups $69.00 each #DE-3 Dobin-Mushi Oribe Teapot Ceramic, Dark Green Dobin-mushi is a traditional #100-43-4 #100-4 Omokage Japanese seafood broth, Tsuyukusa Awayuki Kikyo Ceramic steamed and served in a Ceramic Ceramic 2.25”H, 3”Dia. Dobin Teapot with shrimp, 2.25”H, 3”Dia. 2.25”H, 3”Dia. $2.95 each chicken, soy sauce, lime $2.95 each $2.95 each and matsutake mushroom.
  • Food Packaging Technology

    Food Packaging Technology

    FOOD PACKAGING TECHNOLOGY Edited by RICHARD COLES Consultant in Food Packaging, London DEREK MCDOWELL Head of Supply and Packaging Division Loughry College, Northern Ireland and MARK J. KIRWAN Consultant in Packaging Technology London Blackwell Publishing © 2003 by Blackwell Publishing Ltd Trademark Notice: Product or corporate names may be trademarks or registered Editorial Offices: trademarks, and are used only for identification 9600 Garsington Road, Oxford OX4 2DQ and explanation, without intent to infringe. Tel: +44 (0) 1865 776868 108 Cowley Road, Oxford OX4 1JF, UK First published 2003 Tel: +44 (0) 1865 791100 Blackwell Munksgaard, 1 Rosenørns Allè, Library of Congress Cataloging in P.O. Box 227, DK-1502 Copenhagen V, Publication Data Denmark A catalog record for this title is available Tel: +45 77 33 33 33 from the Library of Congress Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton South, British Library Cataloguing in Victoria 3053, Australia Publication Data Tel: +61 (0)3 9347 0300 A catalogue record for this title is available Blackwell Publishing, 10 rue Casimir from the British Library Delavigne, 75006 Paris, France ISBN 1–84127–221–3 Tel: +33 1 53 10 33 10 Originated as Sheffield Academic Press Published in the USA and Canada (only) by Set in 10.5/12pt Times CRC Press LLC by Integra Software Services Pvt Ltd, 2000 Corporate Blvd., N.W. Pondicherry, India Boca Raton, FL 33431, USA Printed and bound in Great Britain, Orders from the USA and Canada (only) to using acid-free paper by CRC Press LLC MPG Books Ltd, Bodmin, Cornwall USA and Canada only: For further information on ISBN 0–8493–9788–X Blackwell Publishing, visit our website: The right of the Author to be identified as the www.blackwellpublishing.com Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988.
  • Download Menu

    Download Menu

    Welcome to the RUSSIAN TEA CEREMONY AT HAZENDAL We invite you to experience Russian warmth and hospitality, and nowhere is there a finer example of that than with the Russian Tea Ceremony. Like all good social gatherings, this ritual can last up to several hours and is served with a range of traditional and delicious Russian sweet and savoury treats, such as Baranki, Blini, Pirogi and Medovik. DOBRO PAZHALOVAT The ceremony not only offers a glimpse into Russian culture, it is also a treasured household ritual that recognises the importance of banter Welcome to Hazendal between old and the young of topics great and small or even to cement a business deal. Hazendal’s Russian Tea Ceremony follows the tradition Hazendal Wine Estate is owned by Russian born Dr Mark Voloshin who to the letter: Authentic imported Dulevo porcelain and has introduced some Russian flavor to the historically rich Hazendal traditional Russian Samovars decoratively adorn the Wine Estate, which he purchased in 1994. Established in 1699, the tables and Varenye (jam) is used to sweeten the Estate is celebrating its 320 year anniversary this year. Dr Voloshin’s “Russian Black Tea Blend”, which was specially dream was to preserve the estate’s rich South African heritage while sourced for Hazendal by the fine Tea House introducing innovative ideas and Russian culture. For the first time ever, TWG. an authentic Russian Tea Ceremony, straight from the heart of Russia, The reason why we use Varenya will be elegantly presented in the Cape Winelands. and not sugar, is that it was much more accessible Russian Tea Ceremony Bookings than sugar in the Hazendal Russian Tea Ceremony must be booked at least older days in 24-hours in advance.
  • Empire of Tea

    Empire of Tea

    Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703.
  • Journal of Ethnobiology and Ethnomedicine

    Journal of Ethnobiology and Ethnomedicine

    Journal of Ethnobiology and Ethnomedicine This Provisional PDF corresponds to the article as it appeared upon acceptance. Fully formatted PDF and full text (HTML) versions will be made available soon. The current status of knowledge of herbal medicine and medicinal plants in Fiche, Ethiopia Journal of Ethnobiology and Ethnomedicine 2014, 10:38 doi:10.1186/1746-4269-10-38 Elizabeth d¿Avigdor ([email protected]) Hans Wohlmuth ([email protected]) Zemede Asfaw ([email protected]) Tesfaye Awas ([email protected]) ISSN 1746-4269 Article type Research Submission date 3 November 2013 Acceptance date 28 February 2014 Publication date 6 May 2014 Article URL http://www.ethnobiomed.com/content/10/1/38 This peer-reviewed article can be downloaded, printed and distributed freely for any purposes (see copyright notice below). Articles in Journal of Ethnobiology and Ethnomedicine are listed in PubMed and archived at PubMed Central. For information about publishing your research in Journal of Ethnobiology and Ethnomedicine or any BioMed Central journal, go to http://www.ethnobiomed.com/authors/instructions/ For information about other BioMed Central publications go to http://www.biomedcentral.com/ © 2014 d¿Avigdor et al. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication
  • HERBCO Also Known Under the Name of Monterey Bay Spice Company

    HERBCO Also Known Under the Name of Monterey Bay Spice Company

    HERBCO also known under the name of Monterey Bay Spice Company 2019 wholesale catalog Inside this issue you will find our company’s most recent selection of fine herbs, oils, teas and spices, all produced with the highest level of integrity and standards, and delivered in their most natural state. Monterey Bay Spice Company 241 Walker Street Watsonville, CA 95076 800-500-6148 or 831-722-3400 831-722-3405 (fax) herbco.com Table of Contents Table 2 Product Information 3 Ordering & Shipping Information 4 Botanicals & Seasonings 24 Spice Blends 26 Quintessential Leaf Teas Table of Contents 29 Loose Leaf Teas ~ Black Teas 30 Loose Leaf Teas ~ Green Teas 30 Loose Leaf Teas ~ White Teas 31 Loose Leaf Teas ~ Rooibos Teas 32 Loose Leaf Teas ~ Herbal Tea Blends 33 Bulk Tea Bags 35 Oils ~ Essential Oils 37 Oils ~ Carrier Oils 39 Supplies ~ Capsules 40 Supplies ~ Spice Racks 40 Supplies ~ Herbal & Tea Supplies 42 Supplies ~ Glassware 44 Newsletters ~ A Sampling HERBCO.com T product info ~ oils mini-glossary & terms Essential Oils: All our essential oils are pure and 100% natural, undiluted Cut & Sifted: Herbs that are collected, dried, and sifted are called with alcohol or any other substance. Essential oils are obtained through cut and sifted. This process retains only the desired part of the plant and an expression, extraction, and/or a distillation of the plant’s volatile oils. produces a relatively fine consistency that is ready for use. Please use oils with caution, they are extremely concentrated. Wild Crafted: Wild crafted herbs are collected in their wild habitat, while They are NOT recommended for internal use.
  • Tea Culture Tea Overview Tea Preparation

    Tea Culture Tea Overview Tea Preparation

    Tea Overview Tea-a beverage made by steeping processed leaves, buds, or twigs of the tea bush (Camellia sinensis) in hot water for a few minutes Tea is the most widely-consumed beverage after water. It has a cooling, slightly bitter, astringent #avour. The !ve types of tea most commonly found on the market are black tea, oolong tea, green tea, white tea, and pu-erh tea. Tea Culture Tea culture is de!ned by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking. Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies di"er among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture. Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries. The British empire spread its own interpretation of tea to its colonies, including places like Hong Kong, or Pakistan which had existing tea customs. Di"erent regions also favor di"erent varieties of tea, black, green, or oolong, and use di"erent #avourings, such as milk, sugar or herbs. The temperature and strength of the tea likewise varies widely. Tea Preparation The traditional method of making a cup of tea is to place loose tea leaves, either directly, or in a tea infuser, into a tea pot or teacup and pour hot water over the leaves.
  • Events, Specialty Teas, Herbs, Tea Accessories

    Events, Specialty Teas, Herbs, Tea Accessories

    The Tea Mistress, LLC ~ Events, Specialty Teas, Herbs, Tea Accessories www.TheTeaMistress.com UPDATED 11/5/19 TEA STRAINERS AND TEA INFUSERS for steeping your loose-leaf teas: Candy Cane Tea Infusers: Get in the Christmas spirit with these red & white striped candy cane tea infusers! The candy cane-shaped decoration is plastic and the infuser itself is stainless steel. The candy cane hooks over the rim of your mug! Price: $10. Cat Tea Infusers: These stainless steel mesh ball tea infusers have a cute plastic cat on a chain! Holds enough leaves for 1 or 2 cups of tea. Cats come in 6 colors: all white, all black, black & white “Tuxedo”, Siamese, grey tabby, orange tabby. Price: $7 each Cotton Reusable Tea & Herb Bags: Steep your loose tea, herbs and spices with no mess and help the environment! Great for making your own herbal blends, and good for large batches of tea, or recipes that call for an herb bundle. You can even throw your favorite tea and herbs in it for a relaxing soak in the tub! Dump out the herbs when you’re finished, wash your bag with mild soap and water and reuse! Price: Package of 5 bags = $5.50. Flowers Tea Infusers: These stainless steel mesh ball tea infusers have a pretty flower on a chain! Holds enough leaves for 1 or 2 cups of tea. Flowers available: red rose, pink rose, yellow rose, tea rose (yellow & pink), pink tulip, yellow tulip, yellow gerbera daisy, green and yellow gerbera daisy, pink and white chrysanthemum, yellow chrysanthemum, daffodil, white orchid.
  • Tables Are Offered a 90-Minute Reservation* *Thank You in Advance…

    Tables Are Offered a 90-Minute Reservation* *Thank You in Advance…

    *Thank you in advance… All tables are offered a 90-minute reservation* TEA MENU READ ME… Did you know you can “over brew” tea? Taste, antioxidant, and caffeine levels all depend on the amount of time the leaves are in contact with the water. We use smaller pots, ideal for a single cup, to avoid over diffusing the tea and pulling bitter flavors from the leaves. All of our high-quality loose leaf teas can be steeped 2-3 times. Ask your server for more hot water when you are ready to brew another cup. Pot of Tea for One…$4 Pot of Tea for Two…$7 DRINK ME… BLACK TEAS ASSAM A rich tea from the Brahmaputra valley in the *LAPSANG SOUCHONG A classic China tea with a Assam region of India, a very smooth strong, full-bodied distinctive, smoky flavor tea that's rich and malty with a sweet flowery bouquet. MAO FENG A renowned Chinese tea from Quimen in CEYLON A bright tea with a distinctive fresh taste Anhui Province with a rich oak undertone and a bold finish DARJEELING The “champagne” of teas, with a subtle, delicate flavor. Grown high in the foothills of the PG TIPS The British favorite, a good strong cup of tea Himalayas on the famous Biodynamic Makaibari Estate. *ROYAL YUNNAN A longer leaf tea from China, with ENGLISH BREAKFAST A brisk, stimulating tea with a bright many golden tips and a sweet, malty flavor copper liquor RUSSIAN CARAVAN A blend of sweet China tea and IRISH BREAKFAST This Extra Fancy blend of Indian and strong Indian tea, with a hint of fruitiness China teas with some gold tips and a robust, malty SCOTTISH BREAKFAST A strong, full bodied tea with a flavor.