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Information: Every May the Queen holds a garden party at Buckingham Palace - a lovely springtime tradition. The Queen invites between 3000 and 4000 guests. Regal cucumber and watercress sandwiches served on white bread, smoked Scottish salmon pate, delicately scented earl grey cakes, and most importantly, tea, which are served on this prestigious occasion. The invitees are exotic guests from the far-flung reaches of the Empire. The common thread is that they have made a contribution to the British Commonwealth of nations. The guests rub shoulders with lords, earls, dukes, duchesses and ladies from the aristocratic British society. At about 3:00 PM the Royal Family make their entrance - the Queen, Prince Philip and perhaps even Prince Charles, Princess Anne and Prince Andrew. T he tea served is a long time favorite and delicious Palace medley specially selected for this occasion. Intriguing hints of high-grown pure Ceylon Earl Grey blend effortlessly with the soft jasmine from the Fujian Province. Couple this with malty Assam (from the estate of Borenjajuli), flavory Dimbula Ceylon, and a brisk and golden cup makes this one of the most flavorful teas to come from the British Isles. Hot Brewing Method: Bring freshly drawn cold water to just before a boil. Place 1 teaspoon of tea for each cut in the teapot. Pour your hot water over the leaves. Let steep for 3-7 minutes according to taste (The longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced tea brewing method: Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of very hot water over to tea. Steep for 5 minutes. Pour the tea into your serving pitcher straining the leaves. Add ice and garnish and sweeten to taste if desired. |