A real cuppa tea and some forward planning

ByPaul Sellers

I had a few problems with iPhoto and so couldn’t post any images for a while to complement my posts. I am sorry for those who were disappointed but I have posted some back into those articles so here is the link to Derek’s lovely saw .

DSC_0130 One thing I miss when I am in the USA is a cup of ‘real‘ tea in a real cup and saucer, brewed not stewed. Sorry my US flight crews. You just can’t get it right. Well, actually, you just can’t get the coffee right either, but most people are too dog tired to fight their corner. Anyway, our business meetings happen in the Terrace cafe at Bangor University and always revolve around a warm cuppa. Oh, by the way, the British do not say “spot of tea” either.

 

 

 

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Yesterday was wonderful as I walked through carpets of snowdrops in the grounds and woodlands of Penrhyn Castle. I needed my sanity revival after getting back to work here and preparing for our upcoming year and the next leg that completes my US tour. We have been setting this year’s schedule and there is not much time left in it. This year we will be launching our next leg of our social enterprise that actually started last year with much foundational training for many people. We have sliced off a three month continuous block of time for intensive apprenticeship training here at the Penrhyn castle workshops. Some of those who have completed our foundational course or our month long courses will this year have the opportunity to apply for a three month program with me. The details have many complexities but we already have thoughts on who some of these eight people might be and the rest is purely logistical. There are many needs to bring this to pass for these young and upcoming entrepreneurial woodworkers and we cannot do it without your support. I will keep you posted on what promises to be our most exciting developments in the last decade and if you have questions please feel free to contact us.

 

4 Comments

  1. I enjoy a proper cup of coffee in the morning, but my afternoon tea is absolutely mandatory for my peace of mind. Fortunately, despite the wash of poorly prepared tea in the Los Angeles area, there are a few places that sell tea leaves that are worth the asking. My personal choice is called “Earl Grey Shanghai”, by a local company, which has more bergamot that any other I know. Four bags at a time for the best price. I prepare mine plain but strong, but never over-steeped. Thanks!

    1. I suppose I like the English breakfast tea, Assam, the most but I like the tea blended for Blue Sky cafe, which is a blend of Assam and Ceylon tea. I think this is my favourite.

  3. You could add a video in the techniques section of the Master Classes demonstrating the proper way to make tea. A lot of people will benefit!

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