Innholdsfortegnelse for TeaTime Favorites 2013 i TeaTime

When i talk with readers of TeaTime, whether at tearooms, at tea events, or by phone, they usually mention favorite recipes and stories that have graced its pages. They readily attest that the magazine is a treasure trove of inspiration and information— from delectable scones, savories, and sweets to educational articles about infusions, tea wares, and more. Selecting such memorable features to include in this special commemorative edition, Teatime Favorites, has allowed my staff and me to take a proverbial trip down memory lane as we reviewed a decade’s worth of issues. I am pleased to share a wonderful array of cherished recipes, beautiful tablescapes, and expert tips to make your teatime truly special. Seven recently updated articles by TeaTime contributing editor Bruce Richardson off er thorough explanations about four…

May and June are ideal for hosting a tea in your own garden on a sun-dappled afternoon. Choose teacups and plates that depict cheery flowers and vibrant leaves. Bring the green of the lawn to the table by using color-coordinating place mats or linens. Mixing and matching your casual dinnerware with just a few new pieces produces a fresh look. Gather a bouquet of bright blooms from your backyard for the table, or ask your florist to fashion a centerpiece with seasonal clippings. Add creative, garden-inspired details, such as a floral napkin holder, or give your guests a box of seedlings or a small potted plant as a thoughtful take-home gift. A flowering tea is also a delightful touch, or you can simply serve your favorite blend in a floral…

The golden glow of summer sunlight on purple and white blossoms, a bowlful of fresh fruit, and a jar of golden honey— this tableau is a vacation in itself without ever leaving home. Arrange a rustic table outside in the midst of blooming trees and verdant vegetation. Embellish with lavender linens, wooden serving pieces, and delicate china decorated with grapes and leaves. Elegant, yet inviting, the setting will encourage guests to indulge in both the delicious food you’ll serve and the accompanying tea, making for a truly relaxing time with friends.…

Spread the joy of Christmas during the busy holiday season with a beautiful afternoon tea party that features the colors, fruit, and décor we so love about this magnificent time of year. Miniature boxwood wreaths hang from vibrant ribbon to match the festive color palette of the table. Red glass berry bowls hold ripe pears that double as place markers when positioned on each setting of Lenox Holiday Tartan china. Use decorative wreaths in multiple ways to make a stunning centerpiece and to adorn the punch bowl. Serve tea fare on creamware cake stands on both the table and the buff et to keep the party casual yet stylish.…

Since its humble beginnings as a drying cloth, the tea towel has taken its place around a loaf of freshly baked bread, as a decorative runner on a tea table or a dining table, and even as a valance along a curtain rod. Whether family heirlooms or gifts from friends, tea towels may be considered by some to be too fragile to enjoy as anything other than adornment. But these linens are more than delicate decoration. Even vintage tea towels found in antiques shops or passed down through generations were—and are—meant to be used and shared. Tea towels earned their popularity through their hearty durability, becoming a workhorse in the kitchen. Some of the earliest came about through the repurposing of flour sacks. These inexpensive and often discarded scraps were…

Use the following chart as a beginning temperature guide, and then experiment. BLACK TEA: 4 to 5 minutes at 212° OOLONG TEA: 4 to 7 minutes at 195° to 210° GREEN OR WHITE TEA: 2 to 5 minutes at 165° to 180° the tea • Use fresh, whole-leaf tea from a reputable tea merchant. • Keep tea stored in an airtight tin away from heat, light, moisture, and odors. the equipment • Invest in a good-quality kettle (electric or stove top) to heat water to the proper temperature. • Purchase a teapot that is heavy enough to hold heat. Porcelain is often best, but Asian iron or clay pots are becoming very popular. • Use a basket infuser or disposable paper tea filter to hold loose tea in the teapot.…

Oolongs, with their full-bodied brews and fragrant aromas, have inspired the Chinese and the Taiwanese for centuries. These teas are partially oxidized and thus fall between the blacks and the greens in the four tea families. Oolongs, depending on their origin and the skills of the tea master, can be light and fragrant or deep and roasted. Chinese oolongs generally tend to have a darker roast and a fruitier nature than Taiwanese oolongs, which are generally greener with a more floral aroma. Fine oolongs are meant to be infused several times, with different flavor notes released during each steeping. Oolong teas generally should be consumed without the addition of milk, lemon, or sweetener. oolongs for every tea lover’s collection Tung Ting One of Taiwan’s premier oolongs comes from high-grown bushes…

When I speak at tea events across the country, audiences always want to know how long tea lasts and how it should be stored. I tell them that the enemies of tea are humidity, air, and light It is always best to transfer both loose tea and tea bags from a cardboard or paper container to an airtight container. Tins and caddies with tightfitting lids are best, as they will keep out other smells and humidity. Glass jars on open shelves are not ideal for storage because light can damage the leaves and negatively affect the quality. However, glass jars may be stored in dark cupboards away from light. With the exception of Japanese matcha, most teas should not be kept in a refrigerator. Be extra careful with flavored or…

Cucumber-Avocado Tea Sandwiches Yield: 24 tea sandwiches 1 (8-ounce) package whipped cream cheese, softened . teaspoon kosher salt . teaspoon ground black pepper 8 slices white bread, crusts removed 1 cup fresh baby spinach, divided 1 English cucumber, peeled and thinly sliced, divided 2 avocados, peeled and thinly sliced, divided 1 cup alfalfa sprouts, divided Garnish: cucumber slices and pea tendrils • In a small bowl, combine cream cheese, salt, and pepper. Spread approximately 1 tablespoon creamcheese mixture onto 1 bread slice. Layer spinach, cucumber, avocado, and alfalfa sprouts. Top with a second bread slice • Using a serrated knife, cut each sandwich into 3 rectangles. Repeat with remaining cream-cheese mixture, bread, and vegetables. • Garnish with cucumber slices and pea tendrils, if desired. • Serve immediately. Miniature Blue Cheese…

COVER Photography by Marcy Black Simpson, photo styling by Yukie McLean. Sango San12 teapot*. Sango San12 teacup and saucer and dinner plate. Page 2: Sango San12 teacup and saucer. Page 5: Tea strainer from Tea for Two, 888-601-9990, teafortwo.com. Hutschenreuther Revere footed cup and saucer. Chambre de Sucre sugar cubes, chambredesucre.com. TABLES Pages 7–8: Marquis by Waterford Sparkle crystal stemware†. Raynaud Allée Royale dinner plate, salad plate, bread and butter plate, teacup, tea saucer, and teapot from DeVine, 732- 751-0500, devinecorp.net. Monogram place mats and napkins‡. SILVER AND WHITE Pages 9–10: Gorham Strasbourg 5-piece place setting flatware, lifetimesterling.com. Pom Pom at Home Lux Grey with Grey Embroidery place mats, pompomathome.com. Edelstein Platin-Tasco teapot, creamer, and sugar bowl*. Arte Italica Vetro Silver dinner plate, salad plate, and coffee cup and saucer,…

Winter brings bare trees, snowdrifts, and icy streets decked in shades of white, silver, and gray. Th is elegant tablescape draws beauty from these cold days and warms the soul with heartening cups of tea. The hand-etched and hand-painted silver details of glass Arte Italica dinnerware are resplendent paired with a simple yet elegant white china teapot, creamer, and sugar bowl trimmed in silver. Forming a bright and sophisticated centerpiece, three bouquets of soft white flowers nestled in mercury-glass vases of varying heights give the table a burst of life and freshness. Atop embroidered linen place mats, place markers created from paper doilies rest between dinner and salad plates. Intricate silver flatware and simple white napkins complete each setting for a stunning presentation.…

Bring springtime and all its splendor to the table with feminine and floral décor perfect for celebrating a special birthday, a bridal shower, or simply the love of afternoon tea. Soft pink blossoms and graceful china turn a casual afternoon into a polished and picturesque tea party. A delicate antique tablecloth accented with intricate floral cutouts and patterns adds a touch of nostalgia and charm. Complement the floral theme with rosy Royal Worcester chargers and patterned Haviland china. Individual bud vases become inviting place markers and lovely party favors when wrapped in pretty white handkerchiefs and filled with blushing roses…

The earliest tea infusers, or tea balls, brought ingenuity and style to the table, offering a solution to spooning out wayward tea leaves and an alternative to preparing a full pot. A curious piece of hardware, the tea ball, unlike any other device, made possible a custom cup of tea. Whether a treasured silver collectible or a modern silicone twist on the original infusers, the tea ball affords a sense of control over the strength and flavor of the tea. Before the tea ball, loose tea was brewed or steeped in a pot, then poured through a strainer into the cup. Often elegant in design, strainers either straddled the width of the cup or were smaller, delicate devices that collected the leaves in a more subtle way. Eventually, tea balls…

From girlish eyelets to delicate embroidery, antique linens are a treasure. The meticulous artistry and fine craftsmanship of vintage linens set them apart from their modern-day counterparts. Linens lend timeless elegance to the enjoyment of afternoon tea and evoke a sense of history, conjuring up images of who might have held these pieces in the past, as well as the lavish and lovely teas and other celebrations they may have graced. Crisp, white napkins gathered with antique engraved-silver napkin rings bring a sense of romantic reminiscence to a tea table. Oftentimes adorned with a damasklike pattern along the edges, napkins can be simply beautiful. Dainty ones, embellished with embroidery and edged in frothy lace, perfectly blend informality with elegance, while tea napkins with handworked eyelets of the same hue are…

First produced in 11th-century China, this delicate and much-prized tea comes from young, unopened tea buds that are hand-plucked, withered to remove some moisture, and gently dried. The curled buds have a silvery-white appearance. Originally grown only in the Fujian mountains, white teas are now manufactured in other major tea-producing countries such as India, Kenya, Malawi, and Sri Lanka. The liquor is pale like Champagne. The flavor is soft and smooth, often with a hint of peach pit and the lingering sweetness of honey. The growing popularity of white tea and the acknowledgement of its apparent health benefits have led to a proliferation of ready-to-drink white-tea beverages. As well, the number of cosmetic products containing white tea as an ingredient has increased. According to the different standards of picking and…

The family of teas Western cultures consume most is that of black tea, which can be offered as single-estate, blended, or flavored. Plucked green tea leaves are allowed to wither for 12 to 24 hours. These limp leaves are in the early stages of oxidation, the principle chemical reaction that determines tea families. After the withering process, rolling machines twist and bruise the leaves, releasing the leaves’ juices. The rolled leaves are allowed to oxidize, in the manner of compost, for up to 4 hours. To halt oxidation, the now black leaves are dried with hot air, usually in a drying machine. The finished tea is cleaned, sorted, and graded before packing. A well-stocked cupboard should include at least four classic, handpicked, unflavored black teas from the major growing regions…

Chive, Bacon, and Blue Cheese Scones Yield: 9 scones 1½ cups soft-wheat self-rising flour* 1 tablespoon sugar ¼ cup cold butter 6 tablespoons crumbled blue cheese ¼ cup cooked chopped bacon (approximately 4 slices) 2 tablespoons chopped chives ½ cup heavy whipping cream • Preheat oven to 350°. • Line a baking sheet with parchment paper. Set aside. • In a large mixing bowl, combine flour and sugar. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. • Add cheese, bacon, and chives, stirring with a wooden spoon. • Add cream, stirring until all ingredients are combined and a soft dough forms. (If dough seems dry and mixture does not come together, add more cream, 1 tablespoon at a time, until uniformly moist.) • Using…

Miniature Raspberry Cheesecakes Yield: 12 miniature cheesecakes . cup unsalted butter, softened 1. cups confectioners’ sugar, divided . cup all-purpose flour 3 large eggs, at room temperature, divided 1 cup finely crushed thin salted pretzels . cup finely chopped pistachios 2 (8-ounce) packages cream cheese, softened 1⁄3 cup sour cream . teaspoon vanilla extract 1. cups fresh raspberries 3 cups frozen nondairy whipped topping, thawed 2 teaspoons raspberry-flavored powdered gelatin Garnish: fresh raspberries and small mint sprigs • In a medium bowl, combine butter and ¾ cup confectioners’ sugar. Beat at medium-high speed with an electric mixer until light and fluff y, approximately 4 minutes. Add flour and 1 egg, beating until mixture is smooth. Add pretzels and pistachios, mixing until combined. Shape dough into a disk, wrap in plastic…

An elegant centerpiece weighted with scones, cakes, and light sandwiches, the tiered tea tray is an expected presence at teatime. But its practical design and graceful appearance have allowed it to play other roles at an array of events and gatherings, anytime of day, anytime of year. At bridal showers, weddings, luncheons, and dinner parties, it has served as hors d’oeuvre platter, dessert server, and cupcake tree. In the 19th century, the pairing of tea with a light snack to quiet the hunger between an early lunch and a late-night dinner became known as “afternoon tea.” As the practice grew, so did the demand for elegant tea wares and serving pieces. The tiered tea tray came about as a convenient way to display delicate mini courses with an economical use…

A stylish place card ushering guests to their seats can make a beautiful table seem complete and welcoming. Indeed, without some kind of personalized touch for company, whether a place card or a favor at each chair, a tablescape can appear empty. Why not merge the two ideas and grace a take-home gift with a handwritten card? There are many ways to accomplish this, whether homemade or store bought or a combination of both. For a tea party, it is charming to carry either the theme of the afternoon or the idea of tea to the gift or the place card. For instance, if you are sending each guest home with a nice tin of your favorite tea, adorn the tin with a stately bow and a handcrafted place card.…

Every harvested tea begins as green tea, the oldest of all tea families. The freshly plucked sets of two leaves and a bud are either pan-fired in woks or placed in large mechanical steamers, where a steam bath kills the enzymes and prohibits oxidation. The leaves are then flattened or rolled by hand or machine and dried. Since they are not heavily bruised and oxidized, the dry leaves retain their natural dark olive-green color and their vegetative aroma and taste. Green tea is sought after for its health benefits. The buzzword among tea research scientists for the past decade has been EGCG (epigallocatechin gallate, an antioxidant polyphenol), green tea’s principle catechin and a powerful antioxidant. For centuries, China, Japan, and Taiwan were principle sources for green tea production. With the…

Many tea blends have developed over the centuries according to the preference of individual teadrinking nationalities. The British market has heavily influenced America’s taste for tea blends. Although our thirst for independence has brought about a more adventurous attitude toward tea in recent years, many of the most popular blends on American tea menus remain flavored by British tradition. When it comes to blending, there are no standardized recipes, and tea purveyors create blends to suit their palates and the tastes of their customers. Here is a review of four classic blends. english breakfast The British have always liked a robust, strong tea to wake them up in the morning, and English Breakfast blends have traditionally been made up of teas that give a rich flavor and a dark coppery…