Tea Soirees

In the contemporary era tea is not just a traditional drink as most people believe. It is a fun drink as well and goes well with parties where finger foods and light snacks are served. Not just parties, this wonderful hot beverage is served during recess at events, ceremonies and gatherings of all kinds. 

In the past Chinese monk Lu Yu initiated preparation and drinking protocol for this beverage. In Japan, Buddhist Priest Yeisei introduced this brew sometime in 800 AD. The consumption spread far and wide to religious monasteries and royalty. The Japanese Tea Ceremony is often conducted by the geisha who have mastered the art of serving tea.

Tea Gardens

The Portuguese Jesuits introduced tea to the Europeans and subsequently tea gardens opened up in Europe. The Portuguese then  introduced tea to the Dutch who introduced it to France and the Baltic Nations. From the prerogative of the rich the tea eventually landed on the platter of the common folks as the production became organized. The garden accorded an opportunity for differing social classes to come together.   

Afternoon Tea

Tea entered England in the seventeenth century. The Duchess of Bedford very fond of this hot brew, set unto fashion the consumption in the afternoon. This practice spread among the Nobles fast and quick.  This eventually brought in to picture the serving vessels, the kettle, cup and saucer. made of expensive materials like porcelain. The practice became popular among the high class consumers who loved to show off their fancy cutlery.

Modern Tea Rooms and Dances

The tea rooms in US and UK were contained within fine hotels or buildings. These places were frequented by elites during the afternoon for social gatherings.over a cup of tea. Later the rooms became meeting grounds for the young and hence dances came into the picture. The parties over the brew are held on many events like baby showers, weddings and bridal showers. 

The modern tea rooms have turned up as lounges with ultra fashionable interiors and classic ambiance. Tea Lounges are new concept floated by Wagh Bakri Tea House and have become very popular with the young crowd all over India.  

Tea: How to enjoy best

If tea tasting and blending are an art so is the way it is prepared. Tea preparation and serving is something perhaps a regular party giver or tea ceremony holder would hold expertise in. It is a hosts delight to serve this hot brew to his or her esteemed guests.

Tea preparation begins with choosing the leaf. In informal circumstances exquisite tea varieties are not a must since cost matters. Taking the weather into consideration strong, dark tea with astringent flavor suits the best, where as in hot weather brew with subtle aroma and sweet taste is more befitting. In the case of former black leaf should be used where as in the case of latter green leaf is apt.

When serving tea in informal occasions, porcelain cups and saucers should be used. The cups brimming with hot beverage should be served on a plain tray along with biscuits and other light snacks.

In case of formal occasions as tea parties and ceremonies, the finest variety of leaf with strong aroma and subtle muscatel taste should be used. A fine example is Darjeeling black and green tea leaf. Premium variety of Assam black leaf also befits the occasion.

The recipe should always be plain and simple with or without milk. Spices and condiments should never be added as they spoil the original flavor of the tea leaf. The connoisseurs would prefer the drink this way.

Special care should be taken whence preparing the brew. The water should be boiled and then allowed to simmer. The leaves should be added during this phase and should be allowed to soak in for some time. As soon as the strong aroma of the leaves starts to emanate from the steaming brew the mixture should be strained.

This recipe gives fine tasting black tea brew. If milk has to be added then it should be done whence serving.

Whence serving exquisitely designed bone china or silver cups and saucers should be used along with kettles of same quality that hold the black leaf and milk. Specially designed containers should be used to hold sugar cubes. The black tea should be gently poured into the cups. Milk should be poured too for those who wish to have it that way. Along with tea, light sandwiches, snacks and biscuits find good accompaniments.