A cuppa for a queen
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The best way to toast the British monarch on her jubilee is with Twinings
In the world of tea, the leaves provide the flavour and British royalty is usually ready with some glitter. With Queen Elizabeth II celebrating her diamond jubilee, it’s time to brew a pot, raise a cup – pinkie finger out, please – and make a toast.
His Royal Highness Crown Prince Maha Vajiralongkorn represented the Thai royal family at the recent celebrations in London and might well have had a chance to sample the Queen’s Diamond Jubilee Commemorative Blend from British tea maker Twinings. It’s also on sale here.
Noting that Thais honour their king and queen just as the British do, Stephen Twining, the 10th generation of the family, had guests round for a cuppa in the Author’s Lounge of the Mandarin Oriental Bangkok. Thiptida Sukhum, Paipannee Taechanarong, Pattamon Taechanarong, Chutima Durongdej, Ornchuma Durongdej and Thiplada Poonsiriwong were among those on hand.
Piyapong Chitchamnong, who handles the Twinings account for AB Food and Beverages (Thailand), said the commemorative blend for Queen Elizabeth’s 60th anniversary on the throne uses the finest black tea, along with all the expertise of a firm that’s been in business since 1706.
The special blend of loose whole-leaf tea combines rich, malty, second-flush Assam from the Brahmaputra Valley in northeastern India with smooth, mellow Yunnan from southwest China.
“Initially we came up with several blends using more than two types of tea, and then finally decided that only Assam and Yunnan made the perfect blend,” Twining said. Assam is considered the best-quality black tea, while Yunnan, from the birthplace of tea, is known for its distinctive aroma.
“It’s hard to find tea leaves with a diamond colour,” Twining quipped, “but this special blend gives a golden colour, which is perfect for the occasion.”
Twining offered a few tips for tea making, although it’s a safe bet that Queen Elizabeth’s kitchen staff already knows what it’s doing.
Black tea must be brewed in water that’s still at boiling temperature, whereas green and white tea is ideally brewed between 90 and 95 degrees Celsius. “Boiling green tea will make it bitter. And for black tea, you don’t brew it too long because the oxygen will disappear. Tea needs oxygen to bring out its flavour.
“Normally it takes three minutes for tea bags to bring out the flavour. For bigger black-tea leaves like Darjeeling, you leave it for five minutes.”
Never judge a cup of tea by its colour, Twining stressed. Darjeeling tea, for instance, looks deceptively weak but it has a deep muscatel-like taste. “Colour is but one component. Flavour is a separate component. It takes longer before the tea rewards you with the full flavour of where it comes from.”
Britons drink tea with milk only because of a misconception, Twining pointed out to everyone’s amusement. When tea was first brewed in the UK, they worried that pouring hot water directly into a fragile porcelain cup would break it, so they added milk.
The practice became a national obsession, not least with Twining, who drinks 15 cups a day.
Cheers, lass
<< Twinings the Queen’s Diamond Jubilee Commemorative Blend Exclusive Limited Edition is sold in blue, pink or green packages at the Mandarin Oriental Bangkok and Mandarin Oriental Dhara Dhevi Chiang Mai.
<< Buy it online and learn more at www.TwiningsMoment.com.
