The Queen Leaves Balmoral for the Last Time

 

I believe one is never prepared to view the coffin of a loved one. All those around the world who loved Queen Elizabeth II surely shed at tear at the first sight of the hearse carrying her coffin as it left Balmoral yesterday.

The cortège headed to Edinburgh to carry the Queen to the Palace of Holyroodhouse.

Queen’s Coffin Arrives at Holyroodhouse

The coffin was met by the Duke of York,The Earl and Countess of Wessex, The Princess Royal, and Vice Admiral Sir Tim Laurence. The coffin rested in the Throne Room until this afternoon when it was conveyed to St. Giles’ Cathedral, Edinburgh.

King Charles, Anne, Andrew, and Edward stood guard over the Queen’s coffin in a moving 15-minute vigil. The Queen will lie in state until tomorrow evening, when her coffin will be flown back to London.

I have been sipping the Queen’s favorite tea, Earl Grey, and browsing through the latest issue of Victoria Magazine—the British issue. As it turns out, this issue features a romantic tour of Scotland, with stunning photos and interesting stories of Balmoral and Holyroodhouse. It’s a must read!

Teatime while mourning the Queen

My Harney Tea Collection

My love of tea started very early in my life.  Like most Southerners, I was introduced to iced tea at a young age.  Over the years I have experimented with various flavors of iced and hot tea and all of the varieties of tea.
This is my hot/iced tea collection--including all varieties of tea.

All tea comes from the same plant, a first cousin to our southern camellia bush--Camellia Senensis (a warm-weather evergreen).
It is the region it was grown, time of year picked, stages of processing, and contact with oxygen that determines the types of tea and their flavors.
Stages of Tea Processing:
Withering--done by spreading tea leaves to wither and become limp.
Rolling--done by machinery to rupture the leaf cells.
Oxidation--process that exposes the leaf juices to air.
Firing--done by applying heat to stop any further chemical changes and dry the leaf.
Sorting--grades the sizes of the leaf.
Varieties of Tea:
White Tea--is produced in Southeast China.  It has a very delicate, sweet and light flavor and has very little caffeine.  This is the least processed tea and is high in antioxidants.
Green Tea--is produced in China & Japan.  It has a grassy, vegetal or nutty taste.  It is non-oxidized and high in antioxidants.
Oolong Tea--is produced in China and Taiwan.  It has a rich and fruity taste.  It is partially oxidized and aids in digestion.
Black Tea--is produced in China, India, and Sri Lanka.  It has a rich taste and can be enjoyed with milk, lemon, sugar, or honey.  It is fully oxidized and may help to lower your cholesterol.
Tisanes--are herbal infusions and made from flowers, bark, fruit, and leaves; not from the tea plant.
Rooibos--is produced in South Africa and has a sweet and nutty flavor.  It is caffeine-free and high in antioxidants, rich in vitamins, and natural minerals.
I truly cannot pick a favorite variety of tea.  I love them all!  Obviously, I’m partial to Harney Teas.  I have been sipping their teas for many years and never tasted one I didn’t like.
To sit and have a cup of tea is one of the most relaxing things you can do.  It is not the actual drinking of the tea, but the ritual of boiling the water, preparing the tea, and patiently waiting and anticipating some quiet time.  It slows you down from your hectic pace and gives you a chance to take a deep breath and relax.  It is a gesture of hospitality that is universal.