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Tim d'Offey lives for tea: so much so, he has spent a decade travelling to far-flung estates across Asia. His simply furnished tea room is a Zen-like sanctuary from the world outside - a reasonably priced spot in which to linger around the communal table sipping some of the world's finest infusions. Although d'Offey suggests tea is best enjoyed without milk and sugar, there are no rigid rules. He'll happily put out the milk jug and sugar bowl if you'd rather not make that leap of faith. In the past, we've enjoyed the boldness of 'big smoke' (black tea leaves smoked over cinnamon wood and blended with darjeeling), which is outstanding for its clarity and warm spicy aroma. Equally notable is blossom tea, made with flowers from coffee bushes (which bloom for a day or so twice a year) blended with a variety of silver-needle white tea, for a supremely delicate brew. There's usually one light sponge cake to whet the appetite, but here it's the tea that does the talking.
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Open 10.30am-6.30pm Mon-Sat.
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