Hello Tea People. I've been lurking here for a while and your information and perspectives have been so helpful. I am a new tea merchant, in business for 6 months in a small east coast town. The business struggles but I am dedicated to making it work. I have been approached by the owner of a fine Italian restaurant in town to pair with her to present an afternoon of "Tea In Tuscany" in the fall. We don't want to do a Victorian tea; instead would like to bring a kind of Mediterranean style to the event. But I'm the descendant of Welsh coal miners--what do I know about Tuscan style? If anyone has any suggestions, I would love to hear them, with the hope that they will make interesting reading for the rest of the group.
Thanks in advance for your help. I enjoy reading this group and am so grateful for all I have learned from your posts.