It is fair to say that afternoon tea is something of a speciality at Mandolay, and while the beautiful hand-cut sandwiches, homemade cakes, jams, scones and savoury delights often take centre stage, we never overlook the importance of the tea itself.
So, in a month when we will be hosting two celebration afternoon tea events, for Mother’s Day and Easter, we thought we should take a closer look at the element that ties the whole thing together.
Tea.
We believe that our range of teas is the finest in the area, and although we appreciate the convenience and taste of an excellent quality tea bag, there is nothing quite like freshly brewed, loose-leaf tea for that little extra touch of indulgence.
Our resident ‘tea expert’ is Nuno, a man that began his career in hospitality aged 16, at home in Portugal, working in a coffee shop.
‘It was called a coffee shop, but it was more of a tea shop. We served 9 types of coffee, but 32 different blends of tea. I learned quickly that people were far more concerned, and interested about the way the tea was served, where it was from, and the complexities of the taste.
Afternoon tea was not really a thing, we sold lots of pastries including the famous Portuguese favourite, Pastel de Nata. In Portugal, the word Pastelaria means café, especially one that serves pastries and baked items like Palmiers and Malassada, a type of doughnut.
I didn’t really encounter afternoon tea until I moved to the UK, but I love the ritual of the service, and the combination of delicate tastes with really robust flavours.
I was amazed that there was actually a debate about whether to put the milk in first, it really matters to people, and for what it’s worth, I am a firm believer in milk in second, it allows more control over the strength of the brew.
Here at Mandolay we have timers for each pot, I always recommend 3 minutes for Green Tea, and 5 minutes for Black Tea, but like everything else, it really is a matter of personal taste, and whether you will be adding milk, lemon, or nothing at all.
It is wonderful to see the ‘new’ types of tea. Of course they aren’t new at all, but as more people are introduced to different blends, and leaf types, they are becoming more popular.
And now it’s confession time. I don’t really like tea.’
Thankfully, he does know how to prepare and serve it.
Afternoon tea is a tradition built on comfort, a time to take time.