NEWS photo Terry Peters UDO Jansen, of The Tea Store in Park Royal, has a passion for leaves, and for the pots and kettles used to

brew them. Below right: a stainless steel, copper-bottomed Schulte-Ufer kettle, $249.95.

Leaf flavours from A to T

Deana Lancaster News Reporter deana@nsnews.com

THE small white labels adorning the rows of tins in Udo and Erika Jansen’s TeaStore give only a little hint of the aromatic wealth within.

“Mango,” “Apricot,” “Peach,” “Banana Split” and “Caramel” — run your cyes down the buff-coloured tins and it reads like the mouth-watering menu at.an ice cream shop. Open a

“snifter,” 2 sample jar from which to smell the tea, and it’s even more entic- ing. These, says Udo Jansen, are the naturally flavoured black teas. Also flavoured, are more typical teas, such

as English Breakfast and Earl Grey.

“Many people get into tea drinking with the flavoured teas, then they ‘graduate’ to the unflavoured black teas.”

He should know — The Tea Store, located in the market in Park Royal South, carries approximately 250 loose teas including rare estate teas, green and oolong teas, and tisanes (infusions of dried herbs, fruit or flavoured teas), both -herbal and black. With the exception of the green and Oolong teas, they import their selection from European tea houses. And their customers, tea drinkers of all types, come from throughout the Lower Mainland to

See Pot page 28

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Sunday, May 23, 1999 — North Shore News — 25

Hotel Vancouver brews a different afternoon tea

CRAVING afternoon tea?

At the beginning of May, the Hotel Vancouver reintro- duced the elegant tradition to Vancouverites, but with a contemporary twist.

From 2 to 4 p.m. every day, the 900 West Lounge‘in the grand lobby of the hotel hosts a Traditional Afternoc Tea, with sandwiches, freshly baked scones, fresh fruit cookies and clotted cream and preserves. The tea is a 900 West Blend — a custom brew of Cevion Orange Pekoe and Estate China Black tea leaves.

But as well as the traditional, the hotel is offering a West Coast Tea: a trio of salmons w ith herb cream cheese, plus a selection of fruit, nut and bannock breads along with fresh berry crumbles. Choose from an herbal and alder-wood smoked B.C. Forest Tea or an cnergizing ginseng and cran- berry tisane tea.

And finally, there is an Asian tea to try. With this choice, there is a flight of teas to sample. Three miniature pots, each filled with a different exotic Asian tea, are paired with a bas- ket of Chinese dim sum and steamed buns, Thai sticky rice bundles, Japanese vegetable sushi rolls and Indian’ chai brulee.

All of the teas are provided by Tearoom T Qi Boranical Tea.

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