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||I'm not sure that Gavin Mist would be able to get nice cup of tea in germany even if he took his own teabags. I've always found the problem to be that when you ask for a cup of tea, you get given a pot of lukewarm water, a jug of cream and a teabag. If you can persuade someone to pour the boiling water directly on the tea and to replace the cream with milk, the tea is actually quite nice. If you can't do this, just drink the green tea or the stuff they do called kaminfeuer which is quite nice without milk.|
Incidentally its worth going to german tea shops to stock up as they sell a huge variety of really really nice loose leaf tea which is tastes fantastic as long as its made in the proper (ie british) fashion.
I shall soon be having to spend 3 or 4 weeks working in Germany. Now, much as I try to be a good European, experience has shown that it's impossible to get a good cuppa on the Continent.
Do you or any of your correspondents have any tips on how a dedicated tea drinker can survive in a tea oasis for several weeks?
Any advice gratefully received.
Desperate of York
|Nicey replies: Gavin,
Start by bringing your own tea bags, thats it really.
Here in Thailand we have our own varieties of biscuits called Khanom which are both delicious and beautiful. My favorite, Khanom Dok Lamduan, are small cookies baked in the shape of a flower. They are very like western cookies only, Instead of butter, cooking oil is used for the dough. Khanom Piah are small Chinese cakes, with either green mung bean or red bean paste fillings, often given as a gift.
We also enjoy a wide selection of imported biscuits, Danish Butter Cookies being particularly popular as they are similar to local varieties and are packaged in a presentable, ant proof, tin. Chocolate covered biscuits, such as McVitie’s digestives, can be found, but the chocolate has always melted by the time I get home. In the fridge the chocolate and individual biscuits bind together into one long cylinder which must be peeled from its packaging and smashed into chunks using the blunt edge of a knife.
|Isaac B. Ejike
Compliments of season to you all. We are a new dynamic company operating in Abidjan, Côte d'Ivoire (West Africa).
We are dealers of biscuit and companies representatives in overseas. In the ligh of our interest in doing business with your management. We shall be grateful to receive the following informations.
A. Types of biscuit
B. Price list
D Mode of payment and shipping
Isaac B. Ejike
I’m really unsure why people insist on eating foreign biscuits and then being ‘surprised’ at the shock results.
Having lived overseas for many years now, the cardinal rule seems to be: buy only what you know from home… and only experiment with foreign biscuits if you have a supply of something more suitable (English) on hand in case it all goes horribly wrong. For example, if I buy a new CD from some band I’ve never heard of, like Guns ‘n’ Roses, I wouldn’t dare listen unless there’s an ABBA one nearby in case my new purchase proves inaudible and I have to calm down with something reassuring.
Likewise, if you insist on trying foreign biscuits, buy whatever takes your fancy on the shelves at Asda. A foreign bicpre-sanctioned by an English supermarket is likely to contain no bitter aftertaste. Choco Leibnitz can make it to our biscuit barrels without the need for us to take international flights, and I don’t think I need say more (except that if further proof is needed, Asda don’t stock the Asian and disturbingly named ‘Collon’ biscuits… which have chocolate cream in them…. – I’m feeling ill, where’s that ABBA cd?)