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added 10-10-08
Top this!
Scones are no longer something to be merely 'glazed over'.... or are they? Today's scones are lightyears beyond the plain biscuitlike canvases once reserved for painting upon with clotted cream and strawberry preserves. Nowadays anything goes, from raspberry white chocolate chips to trail mix the scone has become a delicious dumping ground for sweet additives innumerable. But it's not only what goes in the scone that has changed, it's what goes on it as well. For no less than eons a light egg wash was all that was deemed worthy of crowning a scone, but some years ago the Victorian Manor in old town Orange began glazing their scones, long before Trader Joe's made it fashionable. Now many tearooms are following the Victorian Manor's sweet suit by introducing a variety of ingenious and often delightfully incongruous flavors into sconedom, most with coordinating glaze coatings. These make irresistible pairings for any number of the new brazen and bawdy tea flavors that have dared to be blended. So go ahead and indulge.... after all scones are not deep-fried.... at least not yet
added 10-06-08
The Stress of Strain...ing
A decade ago tea-goers would have turned up their noses at a pot served without loose leaves and an elegant silver or bone china strainer. Today many of the 'old-schoolest' tea spots are opting to steep and strain the brew prior to serving it tableside in order to ensure a consistent cuppa that never goes bitter or gets too strong. The result is a perfect cup every time, though I do miss the straining ritual
added 09-27-08
Happier Hour
"Shall I have a cup of tea or a cocktail?".... Why not both? One of the newest bar trends involves the addition of teas of all types to mixed alcoholic drinks.
Cooking recipes too are including tea among their ingredients. And tea/food pairings are becoming more prevalent.
Move over Starbucks
Urban tea rooms, tea houses, tea bars and the like are drawing flocks of tea tasters. These places are hip, slick and decidedly devoid of floral wallpaper borders and lace, and they are doing wonders to attract a whole new breed and generation of tea drinkers.
No 'Wining' Please
"This one is very full-bodied... this one is nutty.... this one has the aroma of apples...." Sound like a wine review? The same detail and discerning pallette once reserved for wine consumption has translated to tea sipping. Look for tea-tastings to become ever more popular in the next few years.
Special is as special does
As tea drinkers become more sophisticated and educated in the way of tea, their demand of quality teas is increasing proportionately.
Paper or Plastic.... or Silk
After many years as the unwanted stepchild, the tea bag has found a place of its own. The new sachets are a far cry from the dreggy tea dust that was once the stuff of tea bags.
Rosebud
Watching a Flowering Tea unfold just never gets old with beautiful blossoms made of leaves actually sewn together. Pricey but precious.
As if you didn't know
If you're serious enough about tea to be on this site then you already know that for some time herbal red Rooibos teas from S. Africa have been all the rage... but now fine subtle white teas are coming into their own and Yerba Mate from S. America has been making something of a splash in the teapot.
The U.S. Chills
Despite the hot tea boom in the states, 80% of the tea consumed in the U.S. is iced, mainly due to the rising popularity of convenient Ready-to-Drink tea.
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