Dartealing Lounge

Yeah, let's get some tea. Tomorrow is National Hot Tea Day, and it's going to be the perfect weekend to curl up with a hot cup of tea. Dart Teeling Lounge in San Francisco has weekend afternoon teas featuring their own tea blends. They also have tea and chocolate peering classes. Their teas even have fun names I What do you have there, Karina? I have Her Majesty'secret Service black tea blend, Jasmine sunflower petals, notes of vanilla, velvety and creamy finish. I'm telling you, this is probably one of the best smelling teas I've ever had and tastes delicious too. So this, along with the y Talk about soothing. Yeah. What do you have, Sandia? Jewen, I've got Cabana Boy, playful and fragrant. Cabana Boy. Cabana Boy. Look at the bearings here. This is great. All I have to say is it's delicious. Who cares what the name says? Is there a picture that went along with that tea packet? No, no picture. Sandia personally requested Cabana Boy. That's what I heard. Oh my gosh, that was not true. That's why people are telling me. What are you sipping on, Bill? I got some, nothing is fancy as when If you could just tell us what we're also feasting on here too. OK, so in front of you, I actually made a combination of different things to kind of sort of feature what they're tealings is all about, really, in terms of food. You have two classic flavors on there. You have a smoked salmon with fresh dill and honey mustard. The other one is a fresh cuc And then one that is really outside of the box and sort of a classic at the same time. It's efficient in a tea sandwich. Typically, you have that as a pub fair, but we turn it into a tea sandwich. And then the fourth is sort of a nod to the Lunar New Year coming up on the 10th of February, which is an Asian flavored smoked tea-braised egg with a k So those are your four. And then you go into a cross-stich roll, very British, very classic. And then finally, a scone, which is armed version of our scone, which is a combination of an old, old recipe called a rock cake and a scone. So it's a combination of those two recipes that I basically combine to create sort of our own take on a scone, crispy on the outside, sort of savory moist on the inside. Basically something for everybody. So tell us about your family's history with tea. Yes. So this is a question that comes up a lot when folks come into the tea lounge. Where do you end up doing this for a living? And for me, I had to really think back. And it goes back to my mother, who grew up on a tea plantation. Her family was in the tea business. And so she grew up taking tea the very sort of Eastern way. And then a father who basically went abroad to school in France and also in the UK and brought to the family sort of a very Western way of taking tea. And of course, when I came along, that's the combination of the two sides took me to the point today. Well, the teas are absolutely delicious. The names are really fun and playful too. I have Tosh Mahal. I think Sandy has Cabana Boy. Tell us what goes into making a tea blend for something Yes. So usually you, for any tea blender on, you're all having a blended tea today versus a straight tea or a pure kind of tea. All of those are blended. So Cabana, for instance, you start with a base of a tea. So we usually start with a base. So typically green, black, boy both, which is Tosh Mahal. And then on top of that, you add flavor profile. So in Cabana's case, you have bits of fruit, strawberry, bits of papaya in there, and sort of to round it all out a natural flavoring oil or So that is how you sort of impart that flavor in. So Pauline, thanks. I know you're at third in Bryant's Dartealing Lounge. And we appreciate your time. Thanks so much. Thank you so much. Enjoy.