Yes, there is such a thing as a virtual tea party! In these days where it seems that our entire lives are online, not holding virtual tea parties would be the odd thing. So, holding one seems a total no-brainer… but I beg to differ. It can be quite tricky, as you will soon see.

A typical virtual tea party posting! (Photo by A.C. Cargill, all rights reserved)

A typical virtual tea party posting! (Photo by A.C. Cargill, all rights reserved)

Selecting a Venue

You have choices these days, with Facebook being at the forefront (but waning due to increasing security and privacy concerns and an environment that is becoming far more commercial than social). Twitter now allows the posting of photos but still limits tweets to 140 characters (part of that will be the name of people you want to see the tweet, and the photo takes us some of it), but it’s amazing how much you can say in such a short space. LinkedIn is more business oriented but you could set up a group just for your virtual tea party. Connecting with people is a bit trickier than on other sites, though. Pinterest is a good option since it’s all about the visual but also allows text (a larger amount than Twitter but less than Facebook) and people can comment on your pins – just set up a “board” for your virtual tea party and invite others to pin to it.

What to Include

Okay, so the venue is all set. Now what? Well, it’s all about photos and a bit of information on them. So, step one is to get that camera out and start clicking. Take a picture of what you are currently steeping, or the tea in the cup, or the dry tea leaves, and so on. Feel free to virtually share also your tea time treats! Virtual treats are my favorite kind since they are calorie-free! I can indulge in all the cakes and pies and chocolate covered bacon I want and not worry a bit about added poundage. But a view of those tea leaves can really be enticing. Not all tea comes as ground up dust in a bag with or without a string and tag attached. The sight of those little silver needles or those tieguanyin nuggets or a teabloom emerging or a tuocha expanding is quite a delight.

A Bit of Etiquette

For a virtual tea party, etiquette is quite different than for those real life tea parties. For one thing, you can slurp all you like – no one will hear or see you doing it. Ditto for pinky pointing, wiping your mouth (or nose) with your sleeve, belching, or just about any other egregious behavior you would generally engage in while enjoying tea in the privacy of your home. But there are certain points of etiquette that do need to be observed: say “hi” when you jump in and “bye” when you leave (if you’re using a site other than Pinterest), be nice, don’t make fun of someone’s less than stellar picture taking, provide information about your own photos beyond it just being a black tea or a green tea, and if asked for a recipe for your special cake or pie that you posted, be ready to provide it or a good reason why not.

Above all, have fun!

See more of A.C. Cargill’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

With barbecue season in full swing, but not always enough time to break out the charcoal and get a fire started; this recipe will make your day.  Enjoy all of the wonderful barbecue flavor with very little effort.  To top off this simple dish, it is infused with the wonderful flavors of Puerh tea (such as this one) and Golden needle black tea (like this one).

Slow Cooker Tea Pulled Pork BBQ (photo by Janet Sanchez, all rights reserved)

Slow Cooker Tea Pulled Pork BBQ (photo by Janet Sanchez, all rights reserved)

4 ½ lbs pork shoulder
1 tsp onion powder
2 tsp salt
¾ tsp garlic powder
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp thyme
2 tsp paprika

Combine all of the spices together then generously rub on all sides of the pork.  Place in a preheated pan over medium high heat.  Sear for 3 minutes per side.

4 cups boiling water
1 tsp gold needle black tea
1 tbsp puerh tea

Steep the tea in the water for 6 minutes then remove.  Place the tea water into a slow cooker on high heat.  Once the pork has been seared on all sides place it into the slow cooker filled with tea water.  Cook for 7-9 hours or until falling apart when picked up.

16oz BBQ sauce

Remove the pork from the liquid and place onto a cutting board.  Pour excess liquid into a small sauce pot and reduce liquid for about 15 minutes.  Using a fork pull apart the pork into shreds.  Once shredded chop if needed to create smaller shreds.  Mix with the 16 ounces of BBQ sauce.  Place pork back into the slow cooker on low heat to keep warm. Take about ½ cup of the tea reduction liquid and mix it back into the pork.  This amount may vary slightly depending on the density of the BBQ sauce used.  Only use enough to create a little more moisture but not enough to make it soggy.

1 bag prepared cold slaw
12 burger buns

This recipe used a prepared bag of cold slaw where the dressing came with all that was done was to mix it together.  This was used for the purpose of simplicity but any cold slaw recipe will work.  Place a portion of the pork on the bottom half of the bun.  Place a portion of the cold slaw on top of the pork then place the top bun on.  Recipe serves 12 people.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

“Tea Room,” “Tea House,” or “Tea Shop” – what’s the difference? In the world of tea, words swirl and float and often have no firm shape. They are like clouds and mist instead of something solid and definable like a mountain or a car. As a result we have herbals being called “herbal tea,” Rooibos being called “red tea,” terms like “brew,” “steep,” and “infuse” being used interchangeably, and the name “Tea Room” being attached to establishments that get no closer to tea than that dust-in-a-bag stuff (sort of like they said, “Oh, yeah, we need some of that ‘tea’ stuff on hand” and rushed out to the nearest grocery store to stock up). And so, we see tea rooms, tea houses, and tea shops popping up all over, often having little discernible difference between them. Thus, I posit a few thoughts and observations here for your perusal.

Dublin Tea Shop (Screen capture from site)

Dublin Tea Shop (Screen capture from site)

“Tea Room”

It’s a room where tea is served. Sounds pretty obvious. But these days a tea room can be a house where several rooms are set up to serve tea and various foods laid out in delicate fashion. Sometimes, a tea room is a corner of a hotel’s regular restaurant and is only used when they are serving that event called “Afternoon Tea” or the misnomer “High Tea.” Sadly, “tea room” is also often applied to places that are merely cafés.

“Tea House”

It’s a house dedicated to serving and enjoying tea. These are more common in some Asian countries, especially Japan where tea is so vital to their lives that it’s part of their emergency supplies (a practice which I personally find quite sensible). The chashitsu is all about tea – no distractions. If you want food, go to a restaurant. But these days “tea house” and “tea room” have become synonymous.

“Tea Shop”

It’s a place where you shop for tea. And teawares. And books about tea. These days, they also serve tea and are often called by what “the young crowd” relates to more: a tea “bar.” (Side note: anything hinting at the consumption of alcohol seems to appeal here, so we get terms like being “tea drunk” and drinking the “tea liquor.”)

Bottom Line

Don’t go by the name. If you want to know which style the establishment is, you’ll need to do a bit of checking. It seems that these days anything goes!

See more of A.C. Cargill’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

With all of the attention to the many alleged health benefits of tea nowadays, you tend to hear certain terms a lot. One of those terms is catechins. Which leads to the obvious question – what are they? I have to admit that, as much as I write about tea, I wasn’t completely clear on this issue myself. So I set out to demystify the matter.

Let’s start with a dictionary definition and go from there. Merriam-Webster says catechins are “a crystalline compound C15H14O6 that is related chemically to the flavones, is found in catechu, and is used in dyeing and tanning.” Which doesn’t much sound like something one wants in their tea but let’s look into the matter a little more closely.

Wikipedia says that a catechins are “a flavan-3-ol, a type of natural phenol and antioxidant. It is a plant secondary metabolite. It belongs to the group of flavan-3-ols (or simply flavanols), part of the chemical family of flavonoids” and thankfully does not reference it as something used in tanning. Besides tea, catechins are also found in cocoa, argan oil, many types of fruit and dark chocolate, to name a few.

A fact sheet from the University of California at Davis breaks things down in terms that are generally more suited for laypeople. If you’ve wondered, like I have, if a catechin is different from a flavonol, they clarify the matter by noting, “catechins are classified as flavanols and include the following compounds: catechin, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate.

They also provide a chart of some items that are high in catechin content. Tea doesn’t rank too high when it comes to catechins and epicatechin but green tea is number one on the list when it comes to epigallocatechin, epicatechin gallate, and epigallocatechin gallate, with black tea taking second place. The sheet goes on to comment on some of the alleged benefits of catechins and “media hype” regarding red wine, chocolate and tea.

For yet another perspective on the above take a look at this summary of components and health benefits of tea, courtesy of a Japanese tea maker.

See more of William I. Lengeman’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

People get excited about things, passionate. Thanks goodness. Otherwise we might as well be comatose. It’s just good to hold that excitement, that passion, a bit in check and not go overboard. I think of this as several major and passion-inspiring sports events have come and gone recently: the World Cup, Wimbledon, and the Tour de France, to name a few. Great events. Ones that inspire a lot of passion, a lot of excitement, a lot of team spirit. And, sadly, a lot of tea spillage. Let me explain…

Soccer, tennis, and cycling… a passionate sports season calls for lots of tea! (From Yahoo! Images)

Soccer, tennis, and cycling… a passionate sports season calls for lots of tea! (From Yahoo! Images)

The scene here is your living room, family room, or wherever you have that bigscreen TV. No wimpy TVs here. No tablets that can stream TV broadcasts. We’re talking 40” diagonal or larger. In front of this is the seating designed to certain specifications: well-padded with no springs poking up in very inconvenient places, a back that is at just the right angle for lounging (that means none of that Victorian horsehair-stuffed vertical-backed furniture where you have to sit up ramrod straight), an ottoman (unless you’re sitting in a recliner), and a table to hold your snackables, the remote control, and, most importantly, your tea!

Your timing is impeccable. You have everything ready well before the start of that sports event. You’re comfortable ensconced in that comfortable seating. The snacks are within easy reach. And the tea is at hand. Perfection!

Ah, but nothing is totally perfect.

As I said before, people get excited about things and even quite passionate. That team spirit is no exception. It’s great to cheer on your team, even when watching them on TV (those good vibes get through to them – honest!), and to get rather excited when they score. Even a non-team sport such as the Wimbledon tennis matches can have you crying out “Great shot!” or “It was in by a mile…are you blind?” (a bit of John McEnroe coming through there). The problem with such passion is that it can stir you into action… which can cause a rather messy situation regarding your snacks and tea. When the soccer ball makes it past the goalie, when that serve is smashed perfectly and your favorite player wins the match, or when those Tour de France cyclists pile up on top of each other on a sharp curve, you can jump up unexpectedly and passionately, sending everything flying. Cheese puffs, popcorn, cookies, etc., look like a snowstorm of food. But the tea is the real issue.

Hot or iced, tea is still a liquid. Therefore, it has a tendency not to stay put while you’re flinging your arm around with that cup or glass. Physics rearing its ugly head. So, make a point of setting that cup or glass down after taking a quick sip. The less time it’s in your hand, the less chance of spraying the room with tea. Of course, you could put your tea in a travel mug, so it has a lid. And then you can cheer on the victories all you want!

See more of A.C. Cargill’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

During my stay in Brussels I found time to stop by the A.M. Sweet Tea Room, which is conveniently located near the old city centre. A.M. Sweet Teahouse serves a wide range of loose tea, all sourced from the Mariage Frères tea company. Their tea menu includes several Japanese green teas, an extensive range of flavoured green teas, a number of pure black teas, flavoured black teas, several rooibos, a few oolongs, and a white tea.

Shop sign photo from their blog

Shop sign photo from their blog

Among their green teas, I spotted one with which I was not familiar: Fuji-yama. This Japanese green tea is grown near Mount Fuji, and, according to the menu’s description, is defined by its “fine leaves, grand aroma, and subtle taste.” As a green tea fan who is always curious to try new varieties, I opted for Fuji-yama. My tea came served in a teapot with a loose leaf infuser, along with a complimentary, typically Belgian, biscuit. As you might expect, Fuji-yama had the distinctive grassy, slightly sweet taste that is characteristic of Japanese green teas. However, although it was not quite as grassy and sweet as a Gyokuro, it was slightly richer and more full-flavoured than a sencha.

A bit of gyokuro (photo by Elise Nuding, all rights reserved)

A bit of gyokuro (photo by Elise Nuding, all rights reserved)

On top of a tasty tea, the cosy interior and the very lovely, welcoming owner made my experience at the A.M. Sweet Tea Room an extremely pleasant one. And in case you need anything to accompany your tea, they also offers a delicious range of baked goods and sweet treats (both to eat whilst you are there, or packaged up to enjoy later or give to someone as a gift)—including, of course, some bona fide Belgian chocolates!

See more of Elise Nuding’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

Tea growing in the Himalaya area has been underway for more than a century. And now the battle is on to see if people can tell the difference in the flavor of the teas grown in one part of that region versus another. I would think they could. After all, the island nation of Taiwan, which has a much smaller land area, boasts many teas from a large number of tea plant cultivars and having their own unique flavor profiles! But only side-by-side tastings will tell the truth here.

Sikkim tea garden (Stock image)

Sikkim tea garden (Stock image)

The Himalayan mountains were formed by the collision of the Indian tectonic plate with the Eurasian plate and now abut or cross six countries: Bhutan, China, Nepal, India and Pakistan. The name “Himalaya” means house or abode of snow. Very fitting since the range has some of the highest peaks in the world, including Mt. Everest, and sports a top hat of snow on most of them through much of the year. Nepal is almost entirely in the Himalayas and is becoming quite a tea-growing area, especially in its easternmost part. As discussed in my previous article, a number of gardens are gaining attention in the tea world. The growing conditions and terrain (steep hillsides and high elevations) are similar to those in the Darjeeling region of West Bengal in northern India. That region is in the foothills of the Himalayas and have had great conditions for tea growing for over 167 years.

The state of Sikkim lies just north of West Bengal and is a new addition to India. Their tea comes from the Temi Tea Garden in Ravangla. It was established by the Sikkim government in 1969 and is laid over a gradually sloping hill that was once a Sherpa village and about 10 acres of tree nurseries, with Scottish missionaries having been in the area in the early 1900s (some of their buildings are still there today). The tea is all top quality and considered to be one of the best in India and the world. Some is marketed under the trade name “Temi Tea.”

Nearby is Dooars, where teas are also grown. It’s to the east of the Darjeeling region and also in the Himalayas. Tea is part of their economic threesome (tea, timber, and tourism). Their tea gardens were originally planted by the British who were ever anxious to keep an ample supply flowing in. Laborers came in from neighboring areas, including Nepal. Demand for teas grown in Dooars is increasing around the world, and they are available as orthodox style and CTC style. They have a character like Assam tea and some of the unique aroma and sweetness of Darjeeling tea.

As far as I can tell, these are it for tea growing, but if I’ve missed any, please let me know. I have certainly tried quite a few Darjeeling teas by now. And recently I received a number of Nepalese teas to try. No Sikkim or Dooars yet. As for tasting a difference, nothing too conclusive, since it would be based on a small sample. You’ll just have to do a bit of a taste test for yourself and see. The European Union is certainly claiming there is no difference and using that claim to justify a move to affect pricing. And so it goes in the world of tea, a beverage said to calm and invigorate all at once. I think those EU folks need to drink more tea and get calm… but wait, they already seem over-invigorated. Well, it’s a battle that only time will settle. Meanwhile, enjoy a nice cuppa whichever suits you!

See more of A.C. Cargill’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

Green Tea Sampler (ETS image)

Green Tea Sampler (ETS image)

Those of us who have been drinking tea for a while might tend to forget that there are a lot of people for whom tea is a mystery. Which is probably more likely to be the case in a country like our own United States than someplace that’s more tea-centric, like the United Kingdom. I can vouch for this since a mere nine years ago I was one of these people who found tea quite mysterious.

This came to mind recently when I ran across a comment on Twitter recounting a tea novice’s first experience with green tea. This individual seemed surprised and perhaps a bit relieved (and perhaps a bit of both) to discover, as they put it, “it’s actually not horrible!” Well, what a relief.

Which brought to mind a few beginner’s type tea-related incidents from my own past. One concerned yours truly, in the early days of my acquaintance with tea. As it so happens someone at the office where I worked had a box of something alleged to be green tea. It was in tea bag form and so I proceeded to steep a cup of it. And proceeded to taste it. And while I didn’t spew it across the room like a character in a sitcom, I might as well have. Because it actually was quite horrible. I was familiar enough with green tea to realize that this just a bad specimen or it might have put me off green tea for a while.

The other incident took place when I had become better acquainted with tea and had gotten my hands on green tea that I considered to be not in the least bit horrible. In fact, it was nearly spectacular. I thought I would share some of this fine elixir with someone I knew who had a passing interest in green tea but not much experience with it. Who took a few sips of a it and asked for sweetener.

Needless to say I was quite floored, baffled, and put out, though I tried not to let on. But looking back on it from the perspective of someone who’s been drinking “good” tea for a while, I can see that it sort of kind of made sense. It had taken me years to get to the point where I could appreciate the subtle flavors of a delicate green tea, and so it was asking a bit much to expect a tea novice to love it at first taste.

See more of William I. Lengeman’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

There is a lot of concern these days over caffeine and about drinking something that will help this ailment or that ailment or make your hair shinier, your skin glow, and other such beneficial effects. Several herbals have come to the forefront, mainly through the constant marketing of them as miracle cures. But some of these also taste good. Imagine that! I selected five that seem to be the most common.

Top to bottom: Rooibos, Honeybush, Chamomile, Yerba Mate, Peppermint (ETS images)

Top to bottom: Rooibos, Honeybush, Chamomile, Yerba Mate, Peppermint (ETS images)

1 Rooibos

Rooibos (Dutch for “Redbush”) is from the plant Aspalathus linearis. The leaves turn red after being processed and infuse a red liquid containing some beneficial ingredients including calcium, potassium, and iron, but caffeine-free. This herbal became popular as a substitute for true tea during World War II due to difficulty shipping tea from Asia to Europe, just as chicory became a substitute for coffee when bean prices spiked. When this infusion started getting introduced to the U.S. market, a vendor decided it would sell better if called “red tea.” They ended up adding to the already sizable name confusion out there. Plus, there was already a red tea (it’s what Asians call a fully oxidized tea – we call that a “black tea”).

2 Honeybush

Honeybush is not a “tea” but rather one of those herbals made from an entirely different plant than the tea bush (Camellia Sinensis). The plant is from the cyclopia species and grows in South Africa in the rugged, inaccessible areas of the mountains near the Cape. The flowers and leaves, which are high in vitamins, minerals, and antioxidants, have been used to make infusions for centuries by natives of the area as a relief for various ailments. The infusion is caffeine-free, a great attraction for people who want to avoid anything stimulating and another great reason not to call it “tea.” The flavor is usually sweet and smooth, but it also lends itself to added flavorings.

3 Chamomile

Chamomile (aka “camomile”) is one of the most popular and well-known floral herbals. It is a flower similar in appearance to the daisy and in the same botanical family. Snow white wide, flat petals encircle a sunny yellow somewhat spherical center that is much larger than a daisy’s. This flower has been part of the herbalist’s “toolkit” since ancient Egyptian times, where it was used as a cure for malaria and was dedicated to the sun god, Ra. There is Roman chamomile and German chamomile (don’t let the names fool you, since they are grown elsewhere). However, Egyptian chamomile is widely noted as far more fragrant and flavorful than those. When buying chamomile, be sure to deal with a reputable vendor to assure you get true chamomile, not pineapple weed, which is sometimes substituted and can cause strong allergic reactions in hayfever sufferers (more so than from true chamomile).

4 Yerba Mate

Yerba mate is an herbal beverage that’s wildly popular in many countries in South America. It is traditionally drunk as a hot beverage that is served in a gourd called a “mate.” You sip it through a metal straw (a bombilla) that filters out the leaves and gritty bits. The flavor in its pure form can be a bit tough for the uninitiated to take but is still becoming increasingly popular in North America and elsewhere around the world. Added flavorings help many folks adjust to it. Plus, you can find it in a convenient bagged form.

5 Mint

Peppermint is a North American grown herb that contains no caffeine. Since it has a number of digestive aid properties, peppermint is often consumed after meals, including in a tisane or infusion. The oils in peppermint are said to stimulate the flow of secretions in the stomach and help relieve gas pains and calm your stomach. It’s use as a breath fresher is well-known. There are several brands, including Taylors of Harrogate, Twinings, and Harrison & Crosfield, plus blends like Moroccan Mint, or China White with Mint.

Choice galore for those of you ultra sensitive to caffeine or who just want something different. Enjoy!

See more of A.C. Cargill’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

There are any number of things you can do while drinking tea. The possibilities are probably limited only by the imagination. But there might be a few things you don’t want to try. I don’t drink tea while sleeping (I’m still working on that one), and I’m betting that trying to drink it while you’re surfing is a bad idea. Here’s another activity that’s not recommended unless you have a very specific skill set. We all surely have our own preferences when it comes to multitasking with tea, but here are a few suggestions for activities that might pair up well.

There is some evidence that the caffeine and theanine in tea combine to give your brain and your thought processes a boost. Science and research aside, most of us have probably noticed this in our day to day tea drinking. Which could be useful for a task that requires brainpower, such as crossword puzzles. Will Shortz, puzzle guy at the New York Times, apparently agreed and a while back came up with a volume called The New York Times A Cup of Tea Crosswords.

If your brain is pumped up by tea but you’d like a slightly more passive pursuit than crosswords, you could simply read. You could read about anything but, if tea’s the topic you seek, you can keep up with the topic at this very web site, in my columns about recent and upcoming tea books and other related articles. There are even quite a few works of fiction that take tea as their topic in one way or another. Read our articles about tea books here.

But you’re not limited to quiet pursuits when you’re having a cup of tea. As I noted in an article here a few years back, there is some evidence that tea might help boost your performance no matter what type of exercise you prefer. Though you might need to forego the dainty china cup and saucer and go with iced tea in a portable container. As for that notion that the caffeine in tea (and anything else) might tend to dehydrate you, take a look here for some thoughts on why that might not be the case. You could even take tea on a hike. If you’ve never considered it before then maybe you should.

See more of William I. Lengeman’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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