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A tea room may have a floor area as small as 1.75 tatami mats (one full tatami mat for the guests plus a tatami mat called a daime (台目), about 3/4 the length of a full tatami mat, for the portable brazier (furo) or sunken hearth (ro) to be situated and the host to sit and prepare the tea); or as large as 10 tatami mats or more; 4.5 mats is ...
Dalgona milk tea, milk tea sweetened with traditional Korean dalgona, a honeycomb-like toffee [19] In Britain, when hot tea and cold milk are drunk together, the drink is simply known as tea due to the vast majority of tea being consumed in such a way. The term milk tea is unused, although one may specify tea with milk if context requires it ...
For the first time, Mackintosh was given responsibility for not only the interior design and furniture, but also for the full detail of the internal layout and exterior architectural treatment. The resultant building came to be known as the Willow Tearooms, and is the best known and most important work that Mackintosh undertook for Miss Cranston.
In the Azuchi-Momoyama period not only sukiya style but the contrasting shoin-zukuri (書院造) of residences of the warrior class developed. While sukiya was a small space, simple and austere, shoin-zukuri style was that of large, magnificent reception areas, the setting for the pomp and ceremony of the feudal lords.
The simpler style used in the architecture of tea houses for the tea ceremony developed in parallel with shoin-zukuri. In the 16th century Sen no Rikyū established dedicated "grass hut" (草庵, sōan) style teahouses characterized by their small size of typically two to eight mat, the use of natural materials, and rustic appearance. [13]
Hong Kong-style French toast A typical breakfast, eggs and a bun, including a cup of silk-sock milk tea Yuanyang, mixture of coffee and Hong Kong-style milk tea. A cha chaan teng serves a wide range of food, from steak to wonton noodles to curry to sandwiches, e.g. Hong Kong-style French toast. [17] Both fast food and à-la-carte dishes are ...
Latte art is a method of preparing coffee created by pouring microfoam into a shot of espresso and resulting in a pattern or design on the surface of the caffè latte, cappuccino or hot chocolate. It can also be created or embellished by simply "drawing" in the top layer of foam.
Select drinks use caramel and chocolate sauce made in-house, and the earl grey tea concentrate for the London fog is made by Chi Chai, another business belonging to the owner of Café Hagen. [4] The Mocha Flight has shot of espresso, steamed milk, a caffè mocha , and a bar of chocolate by Seattle-based Theo Chocolate .