Darjeeling: Refers to tea grown in this mountain area of India. The mountain altitude and gentle misting rains of the region, produce a unique full bodied but light flavor with a subtly lingering aroma reminiscent of Muscatel. Reserved for afternoon use, it is traditionally offered to guests plain. One might take a lemon with it, if the Darjeeling were of the highest grade, but never milk. (Milk would "bury" the very qualities that make it unique.)

          Oolong: The elegant tea is sometimes known as the "champagne of teas". Originally grown in the Fukien province of China, it was first imported to England in 1869 by John Dodd. Today, the highest grade Oolongs (Formosa Oolongs) are grown in Taiwan. A cross between green and black teas, it is fermented to achieve a delicious fruity taste that makes milk, lemon, and sugar unthinkable. With such clarity, it is perfect for afternoon use with such tea fare as cucumber sandwiches and madelaines.

          Green tea makes up only ten percent of the world's produced tea. The Japanese tea service (in which green tea is used), is an art form in and of itself. The serving of a full Japanese tea service would be beyond the ability of most properties and as a result, should not be attempted. Green tea is not generally part of the afternoon tea tradition as appropriate to hotel use.

          Keemun: Is the most famous of China's black teas. Because of its subtle and complex nature, it is considered the "burgundy of teas". It is a mellow tea that will stand alone as well as support sugar and/or milk. Because of its "wine-like" quality, lemon should not be offered as the combined tastes are too tart.