Turnkey Tea Parties. Choosing Dainties
Tea can be an excellent aperitif and an unsurpassable digestive. Proper combination of tea with main courses on the menu allows the restaurateur to subtly and delicately draw the clientele’s attention to the cuisine of the place. And finally, tea is the latest in hip. Indeed, for a drink with a five-thousand-year record, a trend of a few years looks somewhat frivolous. But it is this trend that brings the big money in — and it should be reckoned in.
Creating a tea carte for a café or a restaurant, we should always remember that offering the guest a tea party is much more profitable, than merely offering him or her to have a cup of tea. The visitors themselves would be happy to get not just another cup with tea in it, but an entire ’tea table’ — superb tea in beautiful tea-ware accompanied by unusual dainties.
Our teas go perfectly with various desserts. Besides, specifically for our teas we have selected an assortment of Taiwanese tea dainties — dried fruit and vegetables: they are light, exotic, low-caloric and extremely tasty. Some of them are more or less akin to the typical dried fruit. Among those there are dried plums with flavors of coffee and jasmine, dried peaches and cumquats.
And some of them are exotic, and there is nothing like them in Western World. The crispy dried plums, milky sun-cured plums, or mint-flavored piquant dried plums will surprise and cheer your guests up, and the dried cherry tomatoes, as well as the candied olives, will simply leave them perplexed.
Our dried fruit and vegetables are not just tasty and unusual — they are also pretty to look at. A teapot, a couple of transparent tea-bowls filled with tea and a couple of tulip-shaped tea-bowls with sun-cured plums and cherry tomatoes — in many restaurants this has already become a standard to tea service. By the way, speaking of teapots and tea-bowls…
Read Turnkey Tea Parties. Structuring the Service next.