Wednesday, November 12, 2014

Tea For Fifty

On Monday, I made tea transported it, to a friend's home
in Berea, and served in silver teapots to 50 guests
at a buffet-style afternoon tea. 
The food for the event was catered
by Boone Tavern Hotel and Berea Coffee and Tea. 
Two housekeepers served the food and cleaned up. 
The guests enjoyed the event and were very
complimentary of the 
of black Chinese teas.  
I have served this black tea many times to large 
groups with great success. 

Whew!  I was too busy to think about taking photos! 


Micupoftea said...

sounds great!

racheld said...

OH, My. You ARE a confident, brave woman. I'd rather make every one of those fiddly little sandwiches, bake six dozen scones, and dip enough strawberries to sink a ship than try to "make tea" for a crowd, especially those who KNOW their tea.

I remember a recipe in a cookbook from the sixties, for "tea essence," which was absolutely the THING for large teas--You just put a cup or two of the really strong stuff in a pot of boiling water. It was even stronger than the "mouse trot" tea made by a friend's Mom when I was growing up. She said if it wasn't strong enough for a mouse to trot across the surface, it was too weak for her.

Hope Y'all are staying well and warm!!


Rosemary said...

Sounds like a fun adventure!

Angela McRae said...

Tea for FIFTY? My stars! I think I max out at about 20!

Marilyn said...

That's a lot of tea to make and transport. Whew! Hope you had time to enjoy.

Beth said...

Good job, Linda! I think it would be hard to keep the tea hot when you have to make it at home and transport it. I'm sure, though, that you did indeed serve it hot.

Linda said...

How wonderful!

Joy said...

Just transporting that much tea is a challenge - but you were up to it!


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