An informative sampling focused on herbs and tea with an occasional sprinkling of fairy dust and a glimpse into family activities too. The contributions to this blog is the combined effort created by the sisters of The Rosemary House and Sweet Remembrances.
The Mid Atlantic Tea Business Association recently held their Annual Seminar at Gypsy's Tea Room in Westminster, MD. The seminar typically begins with a Morning Reception. Attendees traveling from MD, NJ, and PA arrive during this time, providing a casual start to the day until everyone arrives. Several varieties of teas are brewed and ready to enjoy along with tea breads and fresh fruit.
The event was hosted by Jo Fleck of Gypsy's Tea Room and her daughter Lora Andrews of Cup Tea Bar & Cafe, also located in Westminster, MD. Lora balances her time and expertise between both locations all the while juggling the responsibilities of motherhood.
The tea offered in the morning included Lung Ching (green), Ti Quan Yin (oolong) and Irish Breakfast (black). The teas were specifically selected to complement the tea breads and fruits that were served. Mango Lime Tea Bread, Lemon Thyme Tea Bread, and Lavender Tea Bread rounded out the variety of tea breads. They were enjoyed with Lemon Curd or Honey Butter.
Business Associates representing Tea by Two, Bel Air, MD
As we sampled the morning breads, fruits, and teas, we were instructed to pay particular attention to the pairing of the teas, noting how the tea and food tasted together, or observing the possibility that the flavor element perhaps disappeared or even clashed with the flavors. All of these observations were to be discussed and reviewed during our featured seminar topic that was presented by Dr. Virginia Utermohlen Lovelace on the Science of Taste.