SPECIAL BRITISH ISSUE

Celebrating

YEARS

for
Afternoon Tea

JULY/AUG 2018 Vol 15, Issue 4

$5.99 US $7.99 CAN

15 Teas Every Britain’s Afternoon Tea





Tea Lover 5 Best hemed in an English

Should Taste Tearooms Garden
DISPLAY UNTIL JULY 10, 2018 Page 46 Page 55 Page 29
 JULY/AUGUST 2018
.................................
VOLUME 15 . ISSUE 4

“ that
Perhaps it is while drinking tea
I most of all enjoy the sense of leisure.
”
—George Gissing, The Private Papers of Henry Ryecroft

teatimemagazine.com 2
table of contents
Embellishments
13 Necessary hings:
Brilliantly British
Inspired gifts
15 Our Favorites:
English Breakfast
Best-loved infusions
19 he Complete Table:
Dainty Details
Shelley’s Blue Rock
Indulgences
22 A Quaint Cottage Tea
Relaxed and tranquil teatime
29 Tea in the Garden
Alfresco teatime
37 English Elegance Tea
A grand gathering
45 Gluten-free Scone:
Delicious Decadence
Sultanas and cream
3 TeaTime July/August 2018
59
27 51
Infusions Departments
17 he Perfect Cup: 7 Come for Tea
Everything Stops for Tea A note from the editor
Tips for tea in the UK
9 Dear TeaTime
46 TeaTime 15 Letters from readers
Noteworthy teas
11 Tea Events Calendar
51 Putting on the Ritz Events in July and August
Luxurious oasis for afternoon tea
63 Resources for Readers
53 Taking Tea Like Royalty Essential information
Teatime recipes from Buckingham Palace
64 Advertisers’ Index
55 he Tea Experience:
Teatime with a heme
Five favorite UK tearooms
A guide to supporting companies
65 Recipe Index
Helpful directory of featured foods
61 he Tea Diaries:
A Step Back in Time in
the Village of Near Sawrey SPECIAL BRITISH IS
SUE
Celebrating
Teatime in the Lake District YEARS
62 he Romance of Tea: for
Shelley & Bruce Afternoon Tea
A life built on faith, vision, and tea
76 <0-
+7>-:
he beauty of English-made Royal Worcester
}
Charlotte sets the perfect table for a
15 Teas Every
British-themed table, as seen on page 29.

Britain’s

Tea Lover Afternoon Tea
5 Best hemed in an English
Should Taste Tearooms
Page 46 Garden Page 55
Cover photography by Marcy Black Simpson.
Page 29
 N
EW
BO
O
K!
Discovering Teas Around the World
From the cool, rainy climate of Northern Ireland to the benign sunshine of Tasmania, Camellia
sinensis is now cultivated in more than 65 countries around the globe. Jane Pettigrew’s
exploration of tea farming and manufacture reveals the care and dedication of all those who
nurture this remarkable plant to ofer us an ininite choice of wonderful teas.
ORDER YOUR COPY TODAY–AVAILABLE JULY 1 ST
Enter or mention discount code TEAJ18D

©Harendong Green Farm

Used by permission.

Hofman Media Store

800-361-8059 HOFFMANMEDIASTORE.COM/JANE
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 Polite Society
School of Etiquette
July/August 2018 Volume 15, Issue 4
THE ART OF THE SOCIAL GRACES
EDITORIAL

EDITOR Lorna Reeves GROUP CREATIVE DIRECTOR

Offering Beginning, Advanced,
Business, and Tea Etiquette Courses
New! One-on-one Interactive Tea
Etiquette Course Offered Online
Ms. Bernadette M. Petrotta
Founder & Director
PoliteSocietySchool.com
PoliteSocietySchool.blogspot.com
MARKETING DIRECTOR Tricia Wagner Williams
PoliteSocietySchool@whidbey.com
360.929.3820
Whidbey Island, WA
CONTRIBUTING EDITORS Deanna Rippy Gardner
Jane Pettigrew, James Norwood Pratt, ART DIRECTOR
Bruce Richardson Leighann Lott Bryant
ASSOCIATE EDITOR Britt E. Stafford
SENIOR COPY EDITOR Rhonda Lee Lother ST YLIST Courtni Bodiford
EDITORIAL ASSISTANT Katherine Cloninger
TEST KITCHEN DIRECTOR Irene Yeh
CREATIVE DIRECTOR/PHOTOGRAPHY ASSISTANT TEST KITCHEN DIRECTOR
Mac Jamieson Melissa Gray
SENIOR PHOTOGRAPHERS FOOD ST YLISTS/
John O’Hagan, Marcy Black Simpson RECIPE DEVELOPERS
PHOTOGRAPHERS Laura Crandall, Kathleen Kanen,
Jim Bathie, William Dickey, Vanessa Rocchio, Jade Sinacori,
Stephanie Welbourne Steele Elizabeth Stringer
ASSISTANT PHOTOGRAPHER Caroline Smith ASSISTANT FOOD ST YLIST/
RECIPE DEVELOPER
Anita Simpson Spain
SENIOR DIGITAL IMAGING SPECIALIST
Delisa McDaniel RECIPE TESTER Ashley Jones
DIGITAL IMAGING SPECIALIST Clark Densmore
D I G I TA L M E D I A A D M I N I S T R AT I V E
HUMAN RESOURCES DIRECTOR
ONLINE EDITOR Janece Maze Judy Brown Lazenby
DIGITAL DESIGNER Stephanie Lambert IT DIRECTOR Matthew Scott Holt
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TeaTime (ISSN #1559-212X) is published bi-monthly by Hoffman Media, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of TeaTime are fully
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5 TeaTime July/August 2018

©2018 Hoffman Media, LLC. Printed in the USA.
 NEW BOOK!

While the custom of afternoon tea

originated in Europe, the beverage itself has
ties around the world. Tea Parties Around
the World, a 136-page hardback book by
the editors of award-winning TeaTime
magazine, celebrates tea’s global roots with
ten menus inspired by different countries
and cultures. Expert tea pairings, along
with a tea-steeping primer, make it simple
to choose and prepare the perfect pot of tea
to accompany any of the delicacies in this
book. With 97 recipes, Tea Parties Around
the World presents a collection of scones,
savories, and sweets perfect for treating
teatime guests to an international culinary
tour without the need for a passport.

ORDER YOUR
COPY TODAY!

3 EASY WAYS TO ORDER

Enter or mention discount code TEAW18D
Hoffman Media Store 800-361-8059 HOFFMANMEDIASTORE.COM/TEAPARTIES
P.O. Box 6302 • Harlan, IA
editor’s letter

come for tea

he royal nuptials this summer have brought increased
interest in afternoon tea, perhaps because Meghan Markle’s
first meeting with Queen Elizabeth at Buckingham Palace
was for tea. And thanks to coaching by Englishman
Edmund Fry, proprietor of Rose Tree Cottage in Pasadena,
California, whose tearoom was one those featured in last
issue’s installment of “TeaTime 15,” Ms. Markle was well
prepared. Although most of us will likely never have the
privilege of being invited to tea with the queen, we can get
a sense of what would be served in Royal Teas, a book by
two of Her Majesty’s chefs. Turn to page 54 to read more
about it and to see the queen’s recipe for drop scones—they
just might be a little different than what you would expect.
Before TeaTime’s London-based contributing editor Jane Pettigrew was an award-winning tea educator
and author, she owned an Art Deco–themed tearoom near the British capital and scone-making was a daily
practice. (he teacup I’m holding in the photograph is one she gave me when we were doing the final edits on
her new book, Jane Pettigrew’s World of Tea, and very much in the style of the china she used when she had
the tearoom.) So who better than her to identify the five best themed tearooms in the UK? To read about her
charming selections, turn to page 55.
Because this issue is British-themed, we present the courses of our afternoon-tea menus in traditional
English order: tea sandwiches/savouries, scones, and sweets. he recipes herein are what one would find in
many fine tearooms throughout Britain, and others are fun, tea-size versions of iconic English fare. And
because the most important component of any teatime is, of course, the beverage itself, we have provided
pairings for each course, as well as features intended to educate and inspire you to drink much tea. Our
“TeaTime 15” in this issue covers teas every tea lover should taste. (See page 46.) With so many options
available to us, I am grateful that Jane, along with America’s tea sage, contributing editor James Norwood
Pratt, assisted me on distilling the list to just 15. If you haven’t already tasted them all, we hope you will do
so soon. Why not steep a cup now and enjoy sipping it as you peruse our British issue?

Mark Your Calendars!

Midwest Tea Festival Pennsylvania Tea Festival Northwest Tea Festival
September 8–9, 2018 September 28–29, 2018 September 29–30, 2018
Ararat Shrine Auditorium The Rosemary House Seattle Center
Kansas City, MO Mechanicsburg, PA Seattle, WA
midwestteafest.com teafestpa.com nwteafestival.com

7 TeaTime July/August 2018

dear TeaTime
TEAROOMS • FOOD • TEA • TABLE SETTINGS
Celebrating

15
YEARS

85 Delightf
IDEA
EAS
EA
g ul
RECIPE
REC IP S
for Summer

Taking Tea in Indianapolis

“I just received my May/June issue
of TeaTime. I have my lemon tea and
lemon-ginger scone, and my plan is
to read [from] cover to cover. I see on
the cover, there is an article about
‘Tea Places of Indianapolis.’ Can’t wait
Tea Places of Favorite Afternoon Teas
to read that one, because I lived in Indianapolis
Page 55
Iced Teas
Page 15
for Mom & Dad
Pages 28 & 37

Noblesville, close by, prior to moving

to Florida.”
CAROLYN HAGERTY HEIER
via Facebook
“Last summer I was waiting for my
friend to join me for tea at Tina’s
Traditional Old English Kitchen in
Carmel, Indiana. I noticed a man
taking photos inside the tearoom and
asked him about it. He told me he
was with TeaTime magazine. I was so
excited to find out that my favorite
tearoom would be highlighted in
an upcoming issue. h at day was so
special. Tea at Tina’s is always a treat,
but that would be one of the last days
I would spend with my friend talking
about things that really matter. She
passed away about three months later.
What a memorable day! h ank you
for recognizing tearooms around the
Indianapolis area.”
JULIE NICCUM
via e-mail
he Beauty of Fine China
“Such beautiful china. Love your mag-
azine. I think I’m only missing one or
two issues since you first began. It’s
the only magazine that I save.”
ZANDRA MADSEN
via Facebook
May/June 2018
A TeaTime Retreat
“Every month, I look forward to a
little escapism from the rigors of
life with your wonderful magazine
that transports me to a teatime of
beautiful tea china, delectable recipes,
and time standing still, if only for a
while!”
LYNNE DETAR ASSAL
via Facebook
“Love my magazine. Had several tea
parties with my grandchildren using
the recipes from TeaTime.”
ELIZABETH BARRON
via Instagram
Praise for Tea Diaries
“I have just finished reading
[‘Teaching with Tea’] and enjoyed
it so much! Education should never
be contained simply between the
covers of a book, and I am so glad
that her students enjoyed their tea
lesson so much! … here are many,
many different ways to partake in
the interational beverage, and I hope
these lessons do not stop!”
MELINDA LISSAUER
via post

Your Comments, Please

We truly enjoy hearing from our readers. Connect with us on Facebook, or write to us at
teatime@hoffmanmedia.com or at Dear TeaTime, TeaTime Magazine, 1900 International Park
Drive, Suite 50, Birmingham, AL 35243. Your comments might be printed in an upcoming issue.
 tea events calendar
19
Mad Hatter Tea Party
11:30 a.m.
Sweet Remembrances Tea Room
Mechanicsburg, Pennsylvania
Spend a wonderful summer morning
in Wonderland at this themed tea
celebration. Guests will enjoy a lovely
adult and kid-friendly tea party
while being entertained with a visit
from Alice and the Mad Hatter! his
event—hosted by the Rosemary
House, Sweet Remembrances Tea
Room, and My Fantasy Party—will
be held in a lovely herb garden, so feel
free to come donning your best sun
hat. his event costs $25 per person.
For more information and to make
reservations, call 717-697-5111, or visit
August
sweetremembrancestearoom.com.
25 25
Afternoon Tea with Queen
Victoria
10:30 a.m.
Anna Marie’s Tea Shop
Liberty, Missouri
Anglophiles won’t want to miss this
mid-morning tea party. Learn about why
afternoon tea became such a popular
custom and when it originated, and
be prepared for trivia about Queen
Victoria. Take a step back in time to
celebrate the much-beloved tradition
of afternoon tea with a modern
experience. h is event costs $28 per
person. Reservations can be made by
visiting teaparty.annateashop.com.
If you would like to publicize a tea event in your area, please send details and information at least four months
before the event date to teatime@hoffmanmedia.com or to Tea Events Calendar, TeaTime Magazine, 1900
International Park Drive, Suite 50, Birmingham, AL 35243. Your event could be included in a future issue.
11 TeaTime July/August 2018
20
July
21
A Tour of the Colonies: INDIA
7:00 p.m. to 9:00 p.m.
he English Tea Room & Eatery
Covington, Louisiana
Join he English Tea Room on a culinary
and cultural journey of India at a
festive tea celebration. Explore Indian
traditions while savoring flavorful
cuisine and teas from the nation. he
evening will include a bit of history and
music from India. his event costs $40
per person. Reservations are required
and can be made by calling 985-898-
3988. For more information, visit
englishtearoom.com.
26
End of Summer Bonfire
6:00 p.m.
Erika’s Tea Room and Gifts
Clermont, Florida
What better way to end a fun summer
than with a celebratory tea party? Join
Erika’s Tea Room for an end-of-summer
event featuring a five-course menu
inspired by your favorite bonfi re treats,
accompanied by five teas. h is unique
tea party is one you won’t want to miss.
he cost for this event is $30 per person,
and reservations are required. To make a
reservation, or for more information, call
908-670-2305 or visit erikastearoom.com.
TeaFestPDX
9:30 a.m. to 6:00 p.m.
World Forestry Center
Portland, Oregon
Gather with fellow tea lovers for the
second year of Portland’s tea festival,
TeaFestPDX. Celebrate the multiple forms
of tea and learn about the many cultural
traditions surrounding the beverage
with classes, multicultural presentations
and ceremonies, and plenty of tea and
teawares for sale in the vendor area.
Attendees can also enjoy music and dance
performances, tai chi, and yoga. General
entrance fee for both the festival and
vendor area is $10 per person at the door,
with additional fees for access to the
indoor class area. For more information,
visit teafestpdx.com.
Spies and Spymasters Tea
4:00 p.m. to 5:30 p.m.
he Charlotte Museum of History
Charlotte, North Carolina
History buffs and tea lovers will
thoroughly enjoy an educational
afternoon enjoying delicious tea and
learning about Britain’s history of
spies. Attendees will hear about British
espionage from Queen Elizabeth’s time to
World War II to present day. Tickets cost
$40 to the public and $36 for members,
and must be purchased in advance. For
more information and to get your ticket,
visit charlottemuseum.org.
tell
us!
 Be a part of our celebration of the exciting world of tea.
The Northwest Tea Festival is a fun and educational event about the multifaceted world of tea. Our goal is to provide
experiences covering all aspects of tea, from the cultural to the historical and the sensory to the scientific.

PHOTO CREDIT-RICH LILLY PHOTO CREDIT-ANDREW GOODMAN

PHOTO CREDIT-ANDREW GOODMAN PHOTO CREDIT-ANDREW GOODMAN PHOTO CREDIT-RICH LILLY PHOTO CREDIT-RICH LILLY

Bringing together authors, SEPTEMBER 29 & 30 , 2018 TH TH

• Sample some of the finest
teas from all over the world.
industry experts, buyers,
retailers, artists, and • Attend presentations led
educators, we hope you learn by leading tea authors and
something new and expand industry experts.
your enjoyment of this most • Meet premier tea and tea
fascinating of beverages! nwteafestival.com ware suppliers.

FRIDAY, SEPTEMBER 28
SATURDAY, SEPTEMBER 29
9 A.M. – 4 P.M.

This two day annual specialty

tea event will be held in the fragrant
herb gardens of The Rosemary House
and Sweet Remembrances in charming
downtown Mechanicsburg, PA and will feature:
• Variety of Merchants and Vendors • Informative Programs
• Range of Teas and Herbal Tisanes • Musical Entertainment
• Tea Tastings and Tea Culture • Something for Everyone

TICKETS: $12 IN ADVANCE | $15 DAY OF EVENT

The Rosemary House and Sweet Remembrances Tea Room
118 - 120 S. Market Street
Mechanicsburg, PA 17055
717-697-5111
CHARITABLE PARTNER FOR 2018:
A portion of your admission will go toward
Direct Relief, humanitarian aid.

TEAFESTPA.COM
teatimemagazine.com 12
necessary things

Brilliantly
British
Impress your fellow
Anglophiles with these
charming tea finds Another Cuppa, Please
Enjoy sipping English Breakfast
from across the pond. tea or another favorite blend
from this delightful “You’re
Just My Cup of Tea” mug. ($24,
thebeeskneesbritishimports.com)

Mind the Gap

Add a touch of London style to your kitchen with this
pretty London Toile Set of Tea Towels from Cath Kidston.
($21, cathkidston.com or 877-259-8559)

Top It Off
hese delectable, fruity
jams from he Wooden
Spoon, handmade in
Kent, make for perfect
To Have and to Hold quintessentially British
Own a unique part of history and toppings for scones.
celebrate the union of Prince Harry and ($6.95 each, britsusa.com
Meghan Markle with this posh William or 785-843-2288)
Edwards teacup and saucer from royal
warrant holder Fortnum & Mason. (£50
plus shipping, fortnumandmason.com) Practically Royal-tea
Brew the perfect amount for an individual cup of tea with
either the Royal Tea Party or the Queen & Carriage Tea for
One set. ($42.95 each, teaandwhimsey.com or 240-230-7107)

Keeping Cosy
Insulate your freshly brewed tea and show
UK pride with this traditional Union Jack
Tea Cozy. ($24.95, littlebritishcottage.com)

13 TeaTime July/August 2018

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call for reservations
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• custom catering
• tea seminars & tastings
• all occasion gift baskets we’re more than just a tearoom!

We’re Brewing Something

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There’s always time for tea! @enjoyteascapes @enjoyteascapes

One Steep at a Thyme Tearoom

Afternoon Tea by Reservation
Private Events & Tea Education
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 our favorites

English Breakfast Tea Williamson Tea Lifeboat Tea Tregothnan Classic Tea
NEWBY MARK T. WENDELL TEA COMPANY BRITS
newbyteas.us • 517-999-0590 marktwendell.com • 978-635-9200 britsusa.com • 785-843-2288
TEACUP: Wedgwood Wonderlust Peony Diamond TEACUP: Wedgwood Wonderlust Apple Blossom TEACUP: Wedgwood Wonderlust Crimson Orient
“Hints of citrus complement the malty “Not only does this English Breakfast “I love the bold flavor of this English-
aroma of this delicious black tea blend. blend have a pleasant, full-bodied grown tea blended with Indian Assam.
I like that it isn’t too astringent, mak- profi le, it also benefits the Royal Its awakening effects make for an ideal
ing it a soothing brew to enjoy at any National Lifeboat Institution in the UK morning beverage.”
time of day.” and Republic of Ireland.” —Janice Ritter, dealer program manager
—Katherine Cloninger, editorial assistant —Leighann Bryant, art director

Breakfast Blends
Enjoy these hearty black tea blends at any time of the day!

Ringtons Breakfast Blend F

Fortnum & Mason Taylors of Harrogate
T
FINEST ENGLISH TEA English Breakfast Tea English Breakfast Tea
E
finestenglishtea.com • 800-529-4954 CRATE & BARREL QUEEN’S PANTRY TEAS
TEACUP: Wedgwood Wonderlust Midnight Crane crateandbarrel.com • 800-967-6696 qptea.com • 913-680-1899

“Assam tea gives this blend a robust yet TEACUP: Wedgwood Wonderlust Primrose TEACUP: Wedgwood Wonderlust Jasmine Bloom
sweet fl avor and finish, perfect for early “he robust essence produced by this “From the first hint at this beloved
morning or for afternoon tea, with or loose-leaf tea is particularly enjoyable blend’s aroma to the final sip, there
without milk.” —Lorna Reeves, editor in the traditional British fashion—with is a strong, malty quality that will be
a splash of milk and a lump of sugar.” enjoyed by those who prefer teas
—Courtni Bodiford, stylist with a little pungency.”
—Britt Stafford, associate editor

...............................................................................................................................................................................................................................
A GENTLE REMINDER: Steep these teas in boiling (212°) water for 2 to 4 minutes, depending on the desired strength.
All cups and saucers are available from Bromberg’s, 205-871-3276, brombergs.com.

15 TeaTime July/August 2018

 the perfect cup
(Left) Rosy-cheeked
waitresses in
Victorian smocks
wait to take your
order at he Bridge
Tea Rooms in
Bradford-on-Avon.
(Right) Tisanes
Tea Rooms occupies
a 17th-century
stone building
in Broadway,
Worcestershire.
Everything Stops for Tea
Text and Photography by Bruce Richardson
rdly a week goes by without a request coming
n from a reader asking, “Where should I have
tea while visiting England?” For more than 30
years, I’ve traveled from the Highlands of Scotland to
the tip of Cornwall in search of unique tea experiences.
After driving thousands of miles on the wrong side of
the road and consuming gallons of tea and hundreds
of scones, I’ve become well acquainted with British
landmarks and tea customs.
Most travelers begin their journey in London,
but from the iconic hotels, such as he Ritz or he
Dorchester, to the retail legends, such as Harrods or
Fortnum & Mason, afternoon tea can quickly become
an expensive adventure here. I suggest you enjoy all the
city has to offer while planning a variety of teatimes
that won’t strain your travel budget.
Londoners know to cap off an excursion through
Kensington Palace with a cream tea in the adjoining
Orangery. Or, if you are ready to pamper yourself,
book far ahead and spend the rest of the afternoon
at tea at Claridge’s. Should you want to leave the city
center, take a 30-minute tube ride across the hames to
Kew Gardens and enjoy afternoon tea in he Original
Maids of Honour Tea Rooms, where the menu includes
Cornish pasties, steak and kidney pie, and fresh scones
accompanied with generous lashings of clotted cream.
If, like me, you are mad as a hatter about tea, you will
leave the bustle of the city and visit the Roman city of
Bath. I suggest a short drive south to Bradford-on-Avon,
where you’ll cross an ancient stone bridge before ducking
through the tiny 300-year-old door of he Bridge Tea
Rooms. Waitresses in Victorian smocks take your order
while a portrait of Queen Victoria herself keeps watch
17 TeaTime July/August 2018
over the diners. he teatime portions are generous,
so don’t plan on dinner arrangements that evening.
I’ve spent many leisurely afternoons in the
Cotswolds, where picture-perfect villages filled with
thatched-roof cottages appear at every turn of the
road. Most have a tearoom or two. Check out he
Marshmallow in Moreton-in-Marsh, Badgers Hall
in the quintessential Cotswold village of Chipping
Campden, or Tisanes in the town of Broadway.
Not all tearooms are housed in stone buildings
or thatched cottages. If you love literature, there is
no more romantic place to take your love on a sunny
spring day than the Orchard Tea Gardens, located a
short walk upriver from Cambridge. he tradition of
taking an outdoor tea break underneath the blossoms
of the flowering fruit trees of the Orchard began in
1897. his colorful setting has been a gathering spot
for Cambridge intellectuals and poets since the days of
Rupert Brooke, Bertrand Russell, and Virginia Woolf.
It remains one of the very few places where, as in
Brooke’s day, one can chat for hours or just “sit day-
long and watch the Cambridge sky.”
Since the days of the Industrial Revolution,
everything stops for tea in the UK. You would be wise
to get into the rhythm and join this celebration—
sometimes elaborate, sometimes plain—but always
observed in a fashion that will leave a delicious
memory in the mind of the celebrant.
Contributing editor Bruce Richardson is the author of
he Great Tea Rooms of Britain (Benjamin Press),
available at elmwoodinn.com.
 The history behind the
author’s favorite foods
with recipes adapted from
her family cookbooks.
$
32

Photographed at Jane Austen’s House Museum and Chawton House Library

218 Full Color Pages p 45 Food History Articles p 75 Recipe Adaptations

DiningwithJaneAusten.org
ashgrovepress.com 913-530-4308
the complete table

Dainty
Details

Text by Britt Stafford / Photography by William Dickey and Caroline Smith

helley china, which was called Wileman until the 20th century, is distinctive for its
dainty feel yet strong composition and is often thin enough to appear translucent.
he famous bone china’s history dates back to the 1860s, when Joseph B. Shelley
joined the Wileman family, who owned a large pottery in Staffordshire, England, that
p
produced both earthenware and fine china. Joseph, whose main focus was to produce the
b
best china products possible, went on to become a partner in the business and eventually
h
handed it down to his son, Percy. As the company and its products evolved, so did the
n
name, which eventually transitioned to the eponymous Shelley name that is so well known.
U
Until the company’s end in 1966, Shelley produced thousands of patterns and shapes.
Let Shelley’s Blue Rock pattern be the star of your summertime tea by setting it against
a pale blue-and-white color scheme. Lace place mats and embroidered napkins add a
d
delicate touch to the table without taking away from the lovely floral pattern of the china.
C
Complete the look with the fine details of International Silver’s Wedgwood flatware.
19 TeaTime July/August 2018
Make English-
manufactured
Blue Rock Emphasize Blue Rock’s hints
the star of your of greenery by utilizing the
soothing hue in the linens
summertime and placing it against R.
table. Haviland & C. Parlon’s Jardin
de Louise dinner plate. he
sleek look of Mepra USA’s
Raffaello flatware pairs well
with the casual, yet dignified
Graceful Green ambiance.

Bounteous Blues

Blue Rock will certainly pop

when combined with the
bold purple of Mottahedeh’s
Sultane dinner plate. he
softer hints of the color in
the place mats and floral
arrangement, along with the
fine appearance of Reed &
Barton’s Burgundy flatware,
enhance the table for a more
Powerful Purple elegant occasion.

teatimemagazine.com 20
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Now on
 Enjoy an afternoon
tea full of classic
British treats,
COTTAGE TEA like Fat Rascal
Scones and Treacle
Tartlets, in a
tranquil setting.

l Di ke
o l b de Si rii
yC i
T
Te a gs Mark . el eaa y

Shepherd’s Pies
Makes 48
½ pound ground beef
1¼ cups beef stock, divided
½ cup finely diced sweet onion
¼ cup finely diced carrot
¼ cup diced plum tomatoes
¼ cup English peas (fresh or frozen)
¼ cup corn kernels (fresh or frozen)
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⁄ teaspoon chopped fresh rosemary
⁄ teaspoon chopped fresh thyme
⁄ teaspoon chopped fresh sage
2 tablespoons dry red wine
Herbed Russet Potatoes
(recipe follows)
Whipped Potatoes (recipe follows)
Garnish: fresh thyme sprigs
• In a large sauté pan, cook beef
over medium-high heat until
browned and crumbly. Drain beef.
Add 1 cup broth, onion, carrot,
tomatoes, peas, corn, garlic, salt,
pepper, rosemary, thyme, and sage;
bring to a simmer. Reduce heat to
low, and simmer for 10 minutes.
Remove from heat.
23 TeaTime July/August 2018
• Stir red wine into beef mixture.
(If beef mixture looks too dry, add
remaining ¼ cup stock, stirring
well.) Transfer mixture to a large
heatproof bowl. Let cool completely.
• Preheat oven to broil.
• Place Herbed Russet Potatoes on
2 rimmed baking sheets. Spoon
1 to 1½ teaspoons beef mixture into
wells of Herbed Russet Potatoes.
• Place Whipped Potatoes in a
large piping bag fitted with a small
star tip (Ateco #822). Pipe a small
rosette on each filled potato.
• Broil until rosettes are crisp,
approximately 5 minutes.
Garnish with thyme, if desired.
Herbed Russet Potatoes
Makes 48
24 baby Dutch yellow potatoes,
halved lengthwise
½ cup unsalted butter
¼ teaspoon minced garlic
¼ teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh thyme
¼ teaspoon chopped fresh sage
¼ teaspoon kosher salt
⁄ teaspoon ground black pepper
• Preheat oven to 400°. Line 2
rimmed baking sheets with parch-
ment paper.
• Using the small side of a melon
baller or a levered 1-teaspoon
scoop, carefully scoop out centers of
each potato. Place potato skins in a
large heatproof bowl.
• In a small sauté pan, melt butter
over medium heat. Add garlic, rose-
mary, thyme, sage, salt, and pepper,
stirring well. Cook until fragrant,
approximately 3 minutes.
• Pour butter mixture over potatoes.
Gently toss to coat potatoes. Arr-
ange potatoes on prepared baking
sheets with even spacing.
• Bake for 15 minutes. Use imme-
diately.
Whipped Potatoes
Makes 1 cup
8 cups water
2 medium russet potatoes, peeled
and diced
2 teaspoons kosher salt
⁄ cup heavy whipping cream, warmed
2 tablespoons unsalted butter,
softened
• In a 4-quart stockpot, bring 8 cups
water to a boil over medium heat.
Add potatoes and salt; cook until
potatoes are tender when pierced
with a fork, 15 to 20 minutes.
• In a small saucepan, heat cream and
butter over medium heat until butter
melts. Set aside, and keep warm.
• Drain potatoes. Transfer to a
large heatproof bowl. Using a hand
blender or a potato masher, com-
bine cream mixture and potatoes
until smooth. Cover with plastic
wrap, pressing plastic wrap directly
onto surface of potatoes. Let cool
completely before using.
MAKEAHEAD TIP: Store potato mixture
in an airtight container, and refrigerate for
up to 2 days. Let come to room tempera-
ture before using.
 Ham, Tomato Chutney &
Cheddar Tea Sandwiches
Makes 12

1 (16-ounce) package thinly sliced

wheat bread, frozen
¼ cup stone-ground mustard
¼ cup tomato chutney
½ pound thinly sliced black forest
ham
12 medium-thick slices Vermont
Cheddar cheese
Garnish: chervil

• Using a 2¼-inch square cutter,

cut 36 squares from frozen bread.
Spread an even layer of mustard
onto 12 bread squares. Spread an
even layer of chutney on remaining
24 bread squares.
• Using the same 2¼-inch square
cutter, cut 24 squares from ham
and 24 squares from cheese.
• On chutney side of 12 bread
squares, place a ham square and a
cheese square. Place bread slices
with mustard over ham and cheese.
Add another layer of ham and
cheese. Top with remaining bread
squares, tomato chutney-side down
to create 12 triple-stack sandwiches.
• Garnish with chervil, if desired.
Serve immediately, or cover with
damp paper towels, place in a cov-
ered container, and refrigerate until
ready to serve.

Corned Beef Tea Sandwiches

Makes 12
½ cup water
1 teaspoon pickling spices*
1 tablespoon finely diced radish
1 teaspoon red wine vinegar
3 tablespoons unsalted butter,
softened
½ teaspoon dry mustard
¼ teaspoon kosher salt
⁄ teaspoon ground black pepper
12 slices marbled rye bread
12 medium slices deli-style
corned beef
• In a small saucepan, bring ½ cup
water and pickling spices to a boil
over medium heat. Add radish; sim-
mer for 10 minutes. Strain radish
mixture, discarding any large pick-
ling spices. Add vinegar to radish
mixture, tossing to combine.
• In a small bowl, stir together pick-
led radishes, butter, mustard, salt,
and pepper.
• Spread an even layer of pickled
mixture onto bread slices. Place
2 corned beef slices on each of
6 bread slices. Top corned beef with
remaining 6 bread slices, pickled
mixture side down, to make
6 sandwiches.
• Using a long serrated bread knife
in a gentle sawing motion, trim and
discard crusts from sandwiches.
Cut each sandwich into 2 (3x1-inch)
rectangles.
• Serve immediately, or cover with
damp paper towels, place in a cov-
ered container, and refrigerate until
ready to serve.
*We used McCormick Pickling Spice.

teatimemagazine.com 24
 TEA
sommelier
....................................................................

Serve your guests hearty teas, such as these

favourites from Mark T. Wendell Tea Company,
to accompany the various courses of this
menu, which includes teatime portions of
iconic British dishes. To order, go to
marktwendell.com, or ring 978-635-9200.

SAVOURIES COURSE:
Victorian Afternoon Black Tea

SCONE COURSE:
Scottish Breakfast Black Tea

SWEETS COURSE:
Blackcurrant Black Tea
 Fat Rascal Scones
Makes 12
1½ cups cake flour
¾ cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon
baking powder
1 teaspoon orange zest
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon apple pie spice
⁄ teaspoon ground ginger
⁄ cup cold unsalted butter, cubed
1 cup dried black currants
½ cup plus 2 tablespoons heavy
whipping cream, divided
1 large egg
• Preheat oven 375°. Line a rimmed
baking sheet with parchment paper.
• In a large bowl, whisk together cake
flour, all-purpose flour, sugar, baking
powder, orange zest, lemon zest,
salt, apple pie spice, and ginger.
Using a pastry blender or 2 forks,
cut in cold butter until it resembles
coarse crumbs. Add currants, stir-
ring well. Add ½ cup cream, stirring
until mixture is evenly moist. (If
dough seems dry, add more cream,
1 tablespoon at a time.) Working
gently, bring mixture together with
hands until a dough forms.
• Turn out dough onto a lightly
floured surface, and gently knead 4
to 5 times. Using a rolling pin, roll
out dough to a ¾-inch thickness.
Using a 2¼-inch round cutter, cut 12
scones from dough, rerolling scraps
as necessary. Place scones 2 inches
apart on prepared baking sheet.
• In a small bowl, whisk together egg
and remaining 2 tablespoons cream.
Brush top of scones with egg wash.
• Bake until edges of scones are golden
brown and a wooden pick inserted
in centers comes out clean, approxi-
mately 20 minutes. Serve warm.
Recommended Condiments
• Devon Cream
• Orange Marmalade
teatimemagazine.com 26
 Earl Grey Roly Poly
Makes 80
6 cups water
¼ cup plus 2 tablespoons cold
unsalted butter, cubed and divided
2 cups self-rising flour
¼ cup plus 2 tablespoons granulated
sugar
1 tablespoon loose-leaf Earl Grey
black tea
½ teaspoon kosher salt
⁄ cup shredded vegetable suet
⁄ cup whole milk
1 teaspoon vanilla extract
¼ cup seedless strawberry preserves
Garnish: confectioners’ sugar
• Position one oven rack on low-
est shelf, and place a deep 3-quart
roasting pan on top. Place a second
oven rack directly above pan.
• In a medium saucepan, bring
6 cups water to a boil over high heat.
Pour boiling water into roasting pan.
• Preheat oven to 350°.
• In a small microwave-safe bowl,
melt 2 tablespoons butter in micro-
wave.
• Cut 2 (14-inch) sheets of parch-
ment paper into 6 (7x3½-inch)
rectangles. Brush parchment sheets
with melted butter.
• In the work bowl of a food proces-
sor, pulse together flour, sugar,
tea, and salt. Add remaining ¼ cup
cold butter, and pulse until mix-
ture resembles coarse crumbs. Add
shredded suet, and pulse until just
combined. With processor running,
gradually add milk and vanilla
extract in a slow, steady stream
until dough comes together.
• Turn out dough onto a heavily
floured surface. Using a rolling pin,
roll out dough into a 15x13-inch
rectangle, ¼-inch thick. Cut dough
into 6 (7x3½-inch) rectangles to fit
buttered parchment sheets.
• Using a wide spatula, transfer
dough onto prepared parchment
sheets. Spread 2 teaspoons straw-
berry preserves onto each dough
piece, leaving a ½-inch border on
one end. Starting with opposite side
27 TeaTime July/August 2018
of dough, roll up dough, jelly-roll
style, gently pinching seam to seal.
Loosely wrap in foil, crushing ends
to seal. Repeat with remaining
dough pieces.
• Bake directly on oven rack above
roasting pan for 1 hour. Let cool on
a wire rack for 5 minutes. Remove
foil and parchment. Garnish with
confectioners’ sugar, if desired.
• Using a sharp knife, cut rolls
into ½-inch slices. Serve at room
temperature.
Treacle Tartlets
Makes 24
1½ cups all-purpose flour
3 teaspoons lemon zest, divided
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter
3 tablespoons ice water
1 large egg
1 tablespoon heavy whipping cream
1¼ cups golden syrup*
2 cups fresh white bread crumbs
1 tablespoon fresh lemon juice
• In the work bowl of a food proces-
sor, pulse together flour, 1 teaspoon
lemon zest, and salt. Add cold but-
ter, and pulse until mixture resem-
bles coarse crumbs. With processor
running, add 3 tablespoons ice
water in a slow, steady stream until
dough comes together.
• Turn out dough onto a lightly
floured surface. Wrap dough in
plastic wrap, and refrigerate for at
least 30 minutes.
• Preheat oven to 375°. Line a
rimmed baking sheet with parch-
ment paper. Coat bottoms and sides
of 24 (2¾-inch) tartlet pans with
butter and flour.
• Using a rolling pin, roll out dough
on a lightly floured surface to a
¼-inch thickness. Using a 2¼-inch
round cutter, cut 24 rounds from
dough, rerolling scraps once. Press
circles into prepared tartlet pans.
Trim excess dough. Using the wide
end of a chopstick, push dough into
indentations of pans. Prick bottoms
lightly with a fork. Place tartlets
pans on prepared baking sheet.
• In a small bowl, whisk together
egg and cream. Brush dough with
egg wash. Freeze tartlet shells for
15 minutes.
• In a medium saucepan, heat
golden syrup over medium-low
heat until melted. (Do not boil.)
Add bread crumbs, lemon juice, and
remaining 2 teaspoons lemon zest,
stirring until combined. Spoon 1
tablespoon filling into each pre-
pared tartlet shell.
• Bake until crusts are golden brown
and filling is set, 30 to 35 minutes,
covering with foil halfway through
baking to prevent excess browning,
if necessary. Serve warm or cold.
*We used Lyle’s Golden Syrup.
MAKEAHEAD TIP: Store tartlets in a
single layer in an airtight container, and
refrigerate for up to 4 days.
Peach & Blackberry
Puddings
Makes 12
2 cups frozen sliced peaches, thawed
½ cup unsalted butter, softened
2 cups granulated sugar, divided
2 large eggs
⁄ teaspoon vanilla bean paste
1½ cups cake flour
1½ teaspoons baking powder
⁄ teaspoon ground ginger
½ cup whole milk
2 tablespoons finely chopped
crystallized ginger
¼ cup blackberry preserves
Blackberry Frosting (recipe follows)
12 blackberries
• Preheat oven to 350°. Spray a 12-
well mini fluted muffin pan* with
baking spray with flour. Place 3
peach slices in each prepared well.
• In the bowl of a stand mixer fitted
with the paddle attachment, beat
together butter and 1 cup sugar
at medium speed until light and
fluffy, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one
at a time, beating well with each
addition. Add vanilla bean paste,
beating until incorporated.
• In a medium bowl, whisk together
flour, baking powder, and ground
ginger. With mixer at low speed,
gradually add flour mixture to but-
ter mixture alternately with milk,
beginning and ending with flour
mixture, beating just until com-
bined with each addition. Fold in
crystallized ginger.
• Spoon batter over peaches, filling
each well three-fourths full. Spoon
1 teaspoon blackberry preserves in
center of batter in each well.
• Bake until a wooden pick inserted
in centers comes out clean, approxi-
mately 25 minutes. Let cool in pan
for 10 minutes. Carefully remove
cakes, and let cool completely on a
wire rack.
• Place Blackberry Frosting in a pip-
ing bag fitted with a small star tip
(Ateco #822). Pipe a small rosette
on top of each cake.
• In a medium bowl, toss together
blackberries and remaining 1 cup
sugar until fully coated. Place a sug-
ared blackberry on top of each cake.
Serve immediately, or refrigerate in
an airtight container until ready to
serve.

*We used a USA 12-Well Mini Fluted

Muffin Pan.

Blackberry Frosting
Makes 1½ cups

4 ounces cream cheese, softened

1 cup confectioners’ sugar
2 tablespoons blackberry preserves

• In the bowl of a stand mixer fitted

with the paddle attachment, beat
cream cheese until creamy, approxi-
mately 3 minutes. Scrape sides of
bowl. Add confectioners’ sugar and
blackberry preserves, beating until
smooth. Use immediately.

teatimemagazine.com 28
 TEA IN THE

Garden Invite fellow Anglophiles for a picturesque

teatime in a bucolic setting, featuring a menu
that incorporates delicious seasonal flavors.

i g
S
“God Almighty irst planted
a garden . And indeed,
it is the purest of
human pleasures.”
—Sir Francis Bacon
 “The soul cannot thrive in the absence of a garden.”
Curried Chicken Salad
Sandwiches
Makes 18
1 tablespoon unsalted butter
1 cup chopped yellow onion
⁄ cup mango chutney*
¼ cup tomato purée
¼ cup water
2 tablespoons curry powder
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
½ cup heavy whipping cream
3 cups finely chopped roast chicken
½ cup chopped toasted walnuts
3 tablespoons chopped golden raisins
2 tablespoons finely chopped
green onion tops
2 tablespoons finely chopped
fresh parsley
12 slices brioche sandwich bread
• In a medium sauté pan, melt butter
over medium heat. Add onion; cook,
stirring occasionally, until tender
and translucent, approximately
5 minutes. Add chutney, tomato
purée, ¼ cup water, curry powder,
vinegar, lemon juice, salt, pepper,
and bay leaf, stirring to combine.
Bring mixture to a simmer. Simmer,
stirring occasionally, until sauce
thickens, 8 to 10 minutes.
• Transfer sauce to a heatproof
bowl. Add cream, stirring to com-
bine. Let cool completely. Discard
bay leaf. Add chicken, walnuts,
raisins, green onion, and parsley,
stirring to combine.
• Spread a thick, even layer of
chicken salad onto a bread slice.
Top with another bread slice.
Repeat with remaining ingredients.
• Using a long serrated bread knife,
trim and discard crusts from sand-
wiches. Cut each sandwich into 3
(3x1½-inch) fingers.
31 TeaTime July/August 2018
• Serve immediately, or cover with
damp paper towels, place in a cov-
ered container, and refrigerate until
ready to serve.
*We used Major Grey’s Chutney.
MAKEAHEAD TIP: Chicken salad can be
made a day in advance, stored in a con-
tainer, and refrigerated until ready to use.
Mint Lavender–Cucumber
Sandwiches
Makes 12
8 slices firm white sandwich bread
Mint Lavender Butter (recipe follows)
12 thin slices English cucumber
Garnish: mint lavender
• Using a long serrated bread knife,
trim and discard crusts from bread
slices. Cut each bread slice into 3
(3x1½-inch) fingers.
• Spread a layer of Mint Lavender
Butter onto each bread rectangle.
Lay 3 cucumber slices, overlapping
one another, on each of 12 bread
rectangles. Top each with a remain-
ing bread rectangle, butter-side
down.
• Serve immediately, or cover with
damp paper towels, place in a cov-
ered container, and refrigerate until
ready to serve, up to an hour.
• Garnish with mint lavender sprigs
just before serving, if desired.
Mint Lavender Butter
Makes ¼ cup
¼ cup salted butter, softened
2 teaspoons finely chopped mint
lavender*
• In a small bowl, stir together butter
and mint lavender until combined.
*Mint lavender is available from
gourmetsweetbotanicals.com.
—Thomas More
Roast Beef, Cheddar, and
Watercress Sandwiches
Makes 12
8 slices honey wheat sandwich bread
12 slices Cheddar cheese
Chive-Horseradish Aïoli
(recipe follows)
½ cup watercress leaves
12 slices deli roast beef
• Using a long serrated bread knife,
trim and discard crusts from bread
slices. Cut each bread slice into 3
(3x1½-inch) rectangles.
• Using a long sharp knife, cut
cheese slices into 12 (3x1½-inch)
rectangles.
• Spread an even layer of Chive-
Horseradish Aïoli onto each bread
rectangle. Place a layer of water-
cress leaves over aïoli side of 12
bread rectangles. Add a cheese rect-
angle to each. Ruffle and fold roast
beef slices to fit on top of cheese.
Top each with a remaining bread
rectangle, aïoli-side down.
• Serve immediately, or cover with
damp paper towels, place in a cov-
ered container, and refrigerate until
ready to serve.
Chive-Horseradish Aïoli
Makes ⁄ cup
⁄ cup mayonnaise
1 teaspoon prepared fresh
horseradish
1 tablespoon chopped fresh chives
⁄ teaspoon salt
⁄ teaspoon ground black pepper
• In a small bowl, stir together may-
onnaise, horseradish, chives, salt,
and pepper to combine. Cover and
refrigerate until needed.
 TEA
sommelier
....................................................................

Select teas with floral notes for this alfresco

afternoon tea, such as these fragrant offerings
from Simpson & Vail, which may be ordered at
svtea.com or ring 800-282-8327.

SAVOURIES COURSE:
Violet Black Tea

SCONE COURSE:
Forget-Me-Not Black Tea

SWEETS COURSE:
Vanilla Orange Jasmine Tea
 Strawberry & Rose Water
Scones
Makes 9

2 cups all-purpose flour

⁄ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup cold unsalted butter
1 cup coarsely chopped freeze-dried
strawberries
¾ cup plus 1 tablespoon cold heavy
whipping cream, divided
2 teaspoons culinary rose water*
¼ teaspoon vanilla extract

• Preheat oven to 375º. Line a

rimmed baking sheet with parch-
ment paper.
• In a large bowl, whisk together
flour, sugar, baking powder, and salt.
Using a pastry blender or 2 forks,
cut in cold butter until it resembles
coarse crumbs. Add strawberries,
stirring well.
• In a small bowl, stir together ¾ cup
cold cream, rose water, and vanilla
extract. Add cream mixture to flour
mixture, stirring until mixture is
evenly moist. (If dough seems dry,
add more cream, 1 tablespoon at a
time.) Working gently, bring mixture Mini Majorca Cakes zest, lemon zest, almond extract,
together with hands until a dough Makes 42 and vanilla extract, beating until
forms. incorporated. Add ground almonds,
• Turn out dough onto a lightly 1¾ cup whole almonds with skins beating until combined.
floured surface, and gently knead 4 6 large eggs, separated • In another bowl, beat egg whites
to 5 times. Using a rolling pin, roll 1¼ cups castor or extra-fine with a mixer at high speed until
out dough to a 1-inch thickness. granulated sugar stiff peaks form. Fold beaten egg
Using a 2-inch round cutter, cut 9 1 tablespoon orange zest whites into almond mixture until
scones from dough, rerolling scraps 1 tablespoon lemon zest incorporated. (Mixture will be
as necessary. Place scones 2 inches ⁄ teaspoon almond extract thick.) Place 2 tablespoonfuls batter
apart on prepared baking sheet. ⁄ teaspoon vanilla extract into each prepared well of pans.
Brush top of scones with remaining Garnish: confectioner’s sugar and • Bake until edges of cakes are
1 tablespoon cold cream. edible rose petals* golden brown and a wooden pick
• Bake until edges of scones are inserted in centers comes out
golden brown and a wooden pick • Preheat oven to 350º. Spray 42 clean, approximately 10 minutes.
inserted in centers comes out clean, wells of 4 (12-well) mini cheesecake Let cakes cool in pans completely
17 to 20 minutes. Serve warm. pans with cooking spray. before removing.
• In the work bowl of a food proces- • Just before serving, garnish with a
*We used Alwadi Rose Water. sor, pulse almonds until finely dusting of confectioners’ sugar and
ground. with a rose petal, if desired.
Recommended Condiments
• In a large bowl, beat together egg
• Devon Cream
yolks and sugar with a mixer at high *Only use roses that are pesticide-free.
• Lemon Curd
speed until light in color, approxi- Edible rose petals are available from
mately 3 minutes. Add orange gourmetsweetbotanicals.com.

teatimemagazine.com 34

Fruit Tartlets with
Lemon-Tarragon Syrup
Makes 12
1 (8-ounce) package mascarpone
cheese
⁄ cup heavy whipping cream
⁄ cup confectioners’ sugar
¼ teaspoon vanilla extract
Tartlet Shells (recipe follows)
2 cups fresh blueberries
2 cups fresh raspberries
1 cup fresh blackberries
Lemon-Tarragon Syrup
(recipe follows)
Garnish: fresh mint sprigs
35 TeaTime July/August 2018
• In a medium bowl, beat together
mascarpone cheese, cream, confec-
tioners’ sugar, and vanilla extract
until combined and smooth.
• Spread an even layer of sweetened
cream mixture into each prepared
Tartlet Shell.
• In a large bowl, gently toss
together blueberries, raspberries,
blackberries, and Lemon-Tarragon
Syrup. Divide fruit mixture among
prepared Tartlet Shells. Serve
immediately.
• Garnish with fresh mint sprigs,
if desired.
Tartlet Shells
Makes 12
3 cups all-purpose flour
½ cup granulated sugar
¼ cup confectioners’ sugar
½ teaspoon salt
1¼ cups very cold unsalted butter,
cubed
2 tablespoons ice water
• Lightly spray 12 (3½-inch) tartlet
pans* with baking spray with flour,
and place on rimmed baking sheets.
• In the work bowl of a food proces-
sor, pulse together flour, sugars,
and salt until combined. Add cold
butter all at once, pulsing until pea-
size pieces of butter remain. Add
2 tablespoons ice water, and pulse
until mixture comes together and
forms a ball.
• Divide dough into 2 portions.
Wrap each portion tightly in plastic
wrap, and refrigerate until dough is
very firm but can be rolled out, at
least 30 minutes.
• Working with one dough portion
at a time, unwrap and place dough
on a lightly floured surface. Using
a rolling pin, roll out dough to a
¼-inch thickness. Using a 4½-inch
round cutter, cut 6 rounds from each
dough portion, rerolling scraps once.
Being careful not to stretch out
dough, center a dough round on top
of each prepared tartlet pan. Lightly
press dough rounds into bottoms
of tartlet pans, and stand dough up
against sides of pans. Using a rolling
pin, roll over tops of tartlet pans to
trim excess dough. Using the large
end of a chopstick, press dough into
indentations in sides of tartlet pans.
Freeze for 15 minutes.
• Preheat oven to 375º. Spray a large
sheet of foil with cooking spray.
Cut prepared foil into 12 (3-inch)
squares.
• Place a square, spray side down,
into center of each tartlet shell.
Place pie weights on top of each
foil square.
• Bake tartlets for 10 minutes.
Carefully remove foil and weights.
Using a fork, prick bottom of tartlet
shells. Bake until light golden
brown, 10 to 15 minutes more. Let
cool completely before carefully
removing tartlets from pans.

*We used Gobel 3½-inch nonstick tart-

let pans, available from Sur la Table,
800-243-0852, surlatable.com.

Lemon-Tarragon Syrup
Makes 2 cups

2 cups granulated sugar

2 cups water
7 lemon slices
1 cup loosely packed fresh tarragon
stalks with leaves

• In a medium saucepan, bring sugar

and 2 cups water just to a simmer,
stirring occasionally. Add lemon
slices and tarragon, and simmer for
10 minutes. Let cool completely.
Strain syrup through a fine-mesh
strainer into a bowl.
• Keep in a covered container, and
refrigerate until needed.

Jasmine Green Tea

Shortbread Cookies
Makes 60

1 cup unsalted butter, softened

1 cup granulated sugar
1 large egg
½ teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon jasmine green tea leaves*
1½ teaspoons baking powder
½ teaspoon salt
• Preheat oven to 350°. Line several
rimmed baking sheets with parch-
ment paper.
• In a large bowl, beat together
butter and sugar with a mixer at
medium speed until light and
creamy, approximately 5 minutes.
Add egg and vanilla extract, beating
until incorporated.
• In a medium bowl, whisk together
flour, tea leaves, baking powder,
and salt. With mixer at low speed,
gradually add flour mixture to but-
ter mixture, beating until dough
comes together.
• Place half of dough between
2 sheets of wax paper. Using a
rolling pin, roll out dough to a
¼-inch thickness. Transfer dough
and wax paper to another rimmed
baking sheet. Freeze for 15 minutes.
Repeat with remaining half of
dough.
• Working with one portion of
dough at a time, remove dough from
freezer, and remove wax paper.
Using a 2-inch fluted round cutter,
cut 30 rounds from each chilled
dough portion. Place rounds 2 inches
apart on prepared baking sheets.
• Bake until edges of cookies are
very light golden brown, approxi-
mately 10 minutes.
• Transfer cookies to wire cooling
racks, and let cool completely. Store
in an airtight container with sheets
of wax paper between layers.
*If using tea bags, cut tea bag open,
and use tea as is. If using loose tea,
grind tea in a mortar and pestle until
coarsely ground.

teatimemagazine.com 36
EnglishElegance
TEA

Photograp b m Dicke
Recipe De l m li b e Sinaccor
o
Styling
g by Co rt B
Tea Pairings
g by t
Let a three-tiered stand brimming with
savouries, scones, and sweets serve as the
focal point and serving piece for a grand
teatime gathering.
Plum Chutney–Blue Cheese
Canapés
Makes 32
1 tablespoon extra-virgin olive oil
1 tablespoon minced shallot
¼ teaspoon minced garlic
2 cups diced plums
¼ cup golden raisins
¼ cup orange juice
2 tablespoons liquid pectin
1 tablespoon firmly packed dark
brown sugar
⁄ teaspoon dry mustard
⁄ teaspoon ground coriander
2 tablespoons red wine
¼ teaspoon red wine vinegar
4 ounces blue cheese*
32 mini toasts
Garnish: fresh basil
• In a small sauté pan, heat oil over
medium heat. Add shallot and
garlic; cook until fragrant, approxi-
mately 3 minutes. Transfer mixture
to a medium saucepan. Add plums,
raisins, orange juice, pectin, brown
sugar, mustard, and coriander;
bring mixture to a boil over medium
heat. Reduce heat to low, and sim-
mer for 10 minutes. Whisk in wine
and vinegar. Transfer mixture to a
heatproof bowl. Let cool completely.
• Spread 1½ teaspoons blue cheese
onto each mini toast. Spoon 1 tea-
spoon chutney in center of toasts.
• Garnish with basil, if desired.
Serve immediately.
*We used Neal’s Yard Dairy Blue
Cheese.
MAKEAHEAD TIP: Plum chutney can be
made up to 3 days in advance, stored in
an airtight container, and refrigerated until
ready to use.
KITCHEN TIP: For best presentation, place
a 1-inch square cutter in center of each
toast, spoon 1 teaspoon chutney inside
cutter, and carefully remove cutter.
39 TeaTime July/August 2018
Mushroom-Steak Canapés
Makes 30
2 (6-ounce) boneless ribeye steaks
½ cup plus 3 tablespoons extra-
virgin olive oil, divided
¼ cup fresh rosemary leaves
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Mushroom Pâté (recipe follows)
30 cracked black pepper
bruschettini
Garnish: beech mushrooms and
fresh rosemary sprigs
• In a large bowl, combine steaks,
½ cup oil, rosemary, garlic, salt, and
pepper. Refrigerate for 1 hour.
• In a large sauté pan, heat remain-
ing 3 tablespoons oil over medium-
high heat. Add steaks; cook until
fully browned on both sides and
a meat thermometer inserted in
thickest portion registers 130°.
Let cool slightly.
• Using a sharp knife, cut each
steak into 15 thin pieces.
• Spread 1 tablespoon Mushroom
Pâté onto each bruschettini.
Arrange steak slices in loose
spirals on top of pâté.
• Garnish with mushrooms and
rosemary sprigs, if desired.
Mushroom Pâté
Makes ¼ cup
2 tablespoons unsalted butter
2 tablespoons finely chopped shallot
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
¼ teaspoon minced garlic
2½ cups button mushrooms,
chopped
⁄ teaspoon kosher salt
⁄ teaspoon ground black pepper
2 teaspoons white wine vinegar
¼ cup walnuts, toasted
• In a medium sauté pan, melt but-
ter over medium heat. Add shallot,
parsley, rosemary, and garlic; cook
until fragrant, approximately
3 minutes. Add mushrooms, salt,
and pepper; cook for 6 minutes,
stirring occasionally. Remove from
heat, and add vinegar, stirring well.
Transfer mixture to a heatproof
bowl. Let cool to room temperature.
• In the work bowl of a food proces-
sor, pulse together mushroom
mixture and walnuts until a purée
forms. Store in an airtight container
in the refrigerator overnight, 6 to 8
hours, before using.
Smoked Salmon–Cucumber
Canapés
Makes 12
¼ cup crème fraîche
1 teaspoon prepared horseradish
1 teaspoon finely chopped mint
6 thin slices white sandwich bread,
frozen
1½ English cucumbers
6 slices cold smoked salmon
• In a small bowl, whisk together
crème fraîche, horseradish, and
mint until mixture thickens.
• Using a 3-inch square cutter, cut
6 shapes from frozen bread slices,
discarding scraps. Return bread
squares to freezer.
• Using a mandoline, cut 12 paper-
thin slices from cucumber lengths.
Place on paper towels to let dry.
• Using a sharp knife, cut 18
(3x½-inch) rectangles from smoked
salmon slices, discarding scraps.
• Spread an even layer of crème
fraîche mixture onto frozen bread
squares. Lay 2 slices cucumber side-
by-side on crème fraîche side of each
bread square, trimming cucumber to
fit bread. Lay 3 smoked salmon rect-
angles over cucumber, with space
between to show cucumber.
• Using a sharp knife in a down-
ward motion, cut canapé in half
diagonally. Cover with damp paper
towels, place in a covered container,
and refrigerate until bread thaws
and is ready to serve, up to an hour.
 TEA
sommelier
....................................................................

For a posh afternoon tea, offer these upscale

pairings from Global Tea Mart. For ordering, go
to globalteamart.com or ring 844-208-2337.

SAVOURIES COURSE:
Queen of the Night Black Tea

SCONE COURSE:
King’s Golden Monkey Black Tea

SWEETS COURSE:
Jolly Gloriana Black Decaf Tea
 Apricot-Pistachio Scones
Makes 15

1¼ cups bread flour

1¼ cups cake flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
¼ cup plus 1 teaspoon cold unsalted
butter, cubed
⁄ cup dried apricots, diced
⁄ cup pistachios, finely chopped
and toasted
½ cup plus 1 tablespoon whole
buttermilk
2 large eggs, divided
1 teaspoon water

• Preheat oven to 375°. Line 2

rimmed baking sheets with parch-
ment paper.
• In a large bowl, whisk together
bread flour, cake flour, sugar,
baking powder, and salt. Using
a pastry blender or 2 forks, cut
in cold butter until it resembles
coarse crumbs. Add apricots and
pistachios, stirring well.
• In a small bowl, whisk together but-
termilk and 1 egg. Add buttermilk
mixture to flour mixture, stirring
until mixture is evenly moist. (If
dough seems dry, add more butter-
milk, 1 tablespoon at a time.) Work-
ing gently, bring mixture together
with hands until a dough forms.
• Turn out dough onto a lightly
floured surface, and gently knead 5
to 7 times. Using a rolling pin, roll
out dough to a ¾-inch thickness.
Using a 2¼-inch round cutter, cut
15 scones from dough, rerolling
scraps as necessary.
• In a small bowl, whisk together
1 teaspoon water and remaining
1 egg. Brush top of scones with
egg wash.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
15 to 20 minutes. Serve warm.

Recommended Condiments
• Orange Marmalade
• Devon Cream

teatimemagazine.com 42

Raspberry
Shortbread Cookies
Makes 35
¾ cup unsalted butter, softened
½ plus ⁄ cup confectioners’ sugar,
divided
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon fresh lemon juice
¼ teaspoon salt
2 tablespoons heavy whipping
cream
¼ cup freeze-dried raspberries,
crushed
• In the bowl of a stand mixer fitted
with the paddle attachment, beat
together butter, ½ cup confection-
ers’ sugar, granulated sugar, and
vanilla extract with a mixer at
medium speed until creamy, 3 to 4
minutes, stopping to scrape sides
of bowl.
• In a medium bowl, whisk together
flour, lemon juice, and salt. With
mixer on low speed, gradually add
flour mixture to butter mixture,
beating until combined. Shape
dough into a disk, and wrap in
plastic wrap. Refrigerate for at least
2 hours or overnight.
• Preheat oven to 350°. Line 2 bak-
ing sheets with parchment paper.
• Using a rolling pin, roll out dough
43 TeaTime July/August 2018
to a ¾-inch thickness on a lightly
floured surface. Using a sharp knife,
cut dough into 35 (2½x1-inch)
fingers. Place 2 inches apart on
prepared baking sheets.
• Bake until just set, 10 to 12 min-
utes. Let cool completely on pans.
• In a medium bowl, whisk together
cream and remaining ⅓ cup confec-
tioners’ sugar until smooth. Dip top
of cookies in glaze. Sprinkle with
dried raspberries. Let glaze set.
Store in refrigerator in an airtight
container with sheets of wax paper
between layers for up to 5 days.
Lemon–Blueberry Cakes
Makes 12
6 tablespoons unsalted butter,
softened
½ cup granulated sugar
1 large egg, at room temperature
1½ teaspoons lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup whole milk
¾ cups fresh blueberries
Lemon Frosting (recipe follows)
Garnish: lemon zest
• Preheat oven to 350°. Sprays wells
of a 12-well cupcake mould pan*
with cooking spray.
• In the bowl of a stand mixer fit-
ted with the paddle attachment,
beat together butter and sugar at
medium speed until fluffy, 3 to 4
minutes, stopping to scrape sides
of bowl. Add egg, lemon zest, and
lemon juice, beating until combined.
• In a medium bowl, whisk together
flour, baking powder, and salt. With
mixer at low speed, gradually add
flour mixture to butter mixture
alternately with milk, beginning
and ending with flour mixture, beat-
ing just until combined after each
addition. Fold blueberries into batter.
• Divide batter among wells of pre-
pared pan. Using an offset spatula,
smooth tops to level surface.
• Bake until a wooden pick inserted
in centers comes out clean, approx-
imately 15 minutes. Let cakes cool
in pan for 5 minutes before remov-
ing to a wire rack to let cool com-
pletely.
• Place Lemon Frosting in a piping
bag fitted with an open-star tip
(Ateco #822). Pipe a rosette on
each cake.
• Garnish with lemon zest, if desired.
Serve immediately.
*We used SKYLINK DIY Baking Mould
Pans, available at amazon.com.
Lemon Frosting
Makes 1 cup
2 ounces cream cheese, softened
½ teaspoon lemon zest
¾ cup confectioners’ sugar
½ teaspoon lemon juice
• In a medium bowl, beat together
cream cheese and lemon zest until
creamy. Add confectioners’ sugar,
¼ cup at a time, scraping sides of
bowl after each addition. Add lemon
juice, beating until fully combined
and smooth.
Black Cherry Mousse
Makes 8
1⁄ cups heavy whipping cream,
divided
⁄ cup plus 1 tablespoon whole milk
3 tablespoons granulated sugar
5 large egg yolks
2 tablespoons cornstarch
1 cup white chocolate morsels
⁄ cup plus 1 tablespoon cherry
purée
1 tablespoon grenadine
Red food coloring
Cherry Marmalade (recipe follows)
Garnish: pink sugar pearls
• In a medium saucepan, bring
/ cup cream and milk to a simmer.
• In a medium bowl, whisk together
sugar, egg yolks, and cornstarch.
Gradually whisk in 3 tablespoon hot
cream mixture. Gradually add
remaining hot cream mixture,
whisking constantly. Pour mixture
into saucepan, and whisk vigorously
until mixture thickens, approxi-
mately 1 minute. Strain egg mixture.
• Place white chocolate and egg
mixture in the work bowl of a food
processor. Pulse together until
smooth.
• In another medium bowl, whisk
together white chocolate mixture
and cherry purée until smooth.
Strain mixture into another
medium bowl. Set bowl over an ice
bath, and let mixture cool to room
temperature, whisking constantly
to prevent lumps.
• In the bowl of a stand mixer fitted
with the whisk attachment, beat
together grenadine, desired amount
of food coloring, and remaining
/ cup cream until soft peaks form.
Fold whipped cream into cooled
cherry mixture until smooth.
• Divide Cherry Marmalade among
8 dessert glasses. Fill each glass
three-fourths full with cherry
mousse. Cover and refrigerate for at
least 1 hour or overnight.
• Just before serving, garnish with
pink sugar pearls, if desired.

Cherry Marmalade
Makes 1 cup

½ cup fresh cherries, pitted

¾ cup frozen cherries, pitted
¼ cup granulated sugar
1 tablespoon light corn syrup
⁄ cup lemon juice

• Place fresh cherries in the work

bowl of a food processor, and blend
until a purée forms.
• In a medium saucepan, combine
cherry purée, frozen cherries, sugar,
and corn syrup. Cook over medium
heat, stirring frequently, until a
candy thermometer registers 220°.
Remove from heat. Add lemon juice,
stirring well. Transfer marmalade
to a heatproof bowl, and let cool
completely. Cover and refrigerate
for at least 1 hour or overnight.

teatimemagazine.com 44
 gluten-free scone

Delicious
Decadence
Sweet sultanas in these
gluten-free treats make for
a delightful scones course.

Photography by Marcy Black Simpson

Tea Pairing by Trail Lodge Tea

Gluten-free Sultana
Cream Scones
Makes 15

⁄ cup sultanas*

2 cups very hot water
2½ cups gluten-free all-purpose
baking flour
⁄ cup castor sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter
1 cup plus 2 tablespoons cold heavy
whipping cream, divided
...........................................

2 large eggs, divided The honeyed notes of a robust black, such as

½ teaspoon vanilla extract
• Preheat oven to 400º. Line a
rimmed baking sheet with parch-
ment paper.
• In a heatproof bowl, cover sulta-
nas with 2 cups very hot water. Let
stand for 5 minutes to soften and
hydrate. Drain well.
• In a large bowl, whisk together
flour, sugar, baking powder, and
salt. Using a pastry blender or 2
forks, cut in cold butter until it
resembles coarse crumbs. Add
sultanas, stirring well.
• In a small bowl, whisk together
1 cup cold cream, 1 egg, and vanilla
extract. Add cream mixture to flour
mixture, stirring until mixture is
evenly moist. (If dough seems dry,
add more cream, 1 tablespoon at
a time.) Working gently, bring
this offering from Trail Lodge Tea, pair exceedingly well
with this fruity gluten-free scone. Order online at
traillodgetea.com or ring at 314-680-3015.
TEA Golden Halo Yunnan
sommelier
mixture together with hands until cream. Brush tops of scones with
a dough forms. egg mixture.
• Turn out dough onto a lightly • Bake until edges of scones are
floured surface, and knead gently 4 golden brown and a wooden pick
to 5 times. Using a rolling pin, roll inserted in centers comes out clean,
out dough to a 1-inch thickness. approximately 13 minutes. Serve
Using a 2-inch fluted round cutter, warm.
cut 15 scones from dough, rerolling
scraps as necessary. Place scones Recommended Condiments
2 inches apart on prepared baking • Orange Marmalade
sheet. • Devon Cream
• In another small bowl, whisk
together remaining 1 egg and *Golden raisins may be substituted for
remaining 2 tablespoons cold sultanas.

45 TeaTime July/August 2018

 TeaTime
15
Teas every tea lover should taste.
Text by Lorna Reeves
Photograph by Caroline Smith
Photography by William Dickey

he leaves of the Camellia sinensis (tea plant) are

so amazingly versatile. From them, six different
types of tea can be made, with processing
determining whether the resulting dried tea
is white, green, yellow, oolong, black, or dark.
Terroir (geography, weather, and soil, among
other factors) and, of course, the varietal or
cultivar play an important role, too, in the taste
of the various kinds of teas in each of these
categories. With the tea plant now growing in
more than 64 countries and with thousands
of teas from which to choose, it was daunting
to select just 15 teas to feature here. TeaTime
contributing editors and award-winning tea
educators Jane Pettigrew and James Norwood
Pratt kindly offered suggestions. We opted
only to include teas whose flavor profile is so
distinct or unique that every well-rounded
tea drinker should experience them at least
once, as well as a couple of teas that are
well touted for their health benefits. We are
grateful to the tea companies that provided
the teas for photography, as well as to those
that contributed tea wares. Please refer
to “Resources for Readers” on page 63 for
additional information about the items that
appear in the images that follow. We hope you
enjoy sipping these 15 noteworthy teas.

PRESENTS

Celebrating
. SETTINGS
. FOOD . CHINA TABLE
TEA ROOMS

YEARS

Fall 2003
teatimemagazine.com 46
TeaTime 15 NOTEWORTHY TEAS
Silver Needles White
Pictured: Yin-Zhen (Silver Needles) First Quality from chadotea.com
Only the fuzzy leaf buds of Camellia sinensis are used
to make true Silver Needles (Yin Zhen). China’s Fujian
Province is renowned for the production of this white
tea. Because the tender buds must be carefully plucked,
legend has it that small golden scissors were used to snip
them from the bushes into golden bowls. When steeped,
Silver Needles often has delicate notes of toasted nuts
and hints of melon.
Anji Bai Cha Green
Pictured: Anji Baicha from harney.com
he light green, needle-like leaves of Anji Bai Cha yield
an infusion that is at once buttery and somewhat floral
when steeped in 185°F water. Although the word bai
in its name translates as “white,” this tea is technically
a green tea. Anji Bai Cha is valued for the high levels
of L-theanine, an amino acid believed to reduce blood
pressure and promote brain activity while encouraging
relaxation.
47 TeaTime July/August 2018
Dragonwell Green
Pictured: Dragonwell Green Special Grade from marktwendell.com
Also known as Long Jing or Lung Ching, this Chinese
green tea is easily recognizable for its perfectly flat, olive-
green leaves. Flavors of roasted bok choy and chestnuts
with a marvelous long and smooth finish reminiscent of
sweet corn make Dragonwell a delightful accompaniment
to almost any savory dish and a tea that can easily be
enjoyed on its own. Steep in water no hotter than 185°F.
Gyokuro Green
Pictured: Gyokuro Jade Dew Green from marktwendell.com
Shade-grown Gyokuro is one of Japan’s most prized
green teas and is often considered the finest the island
nation produces. Its dark bluish-green shard-like leaves
yield a bright green liquor that has a sweet, rich umami
flavor along with grassy notes that remind the drinker
of spinach, kelp, and kale. Because this is a delicate tea,
it should be steeped in water that is between 140° and
160°F.

Matcha Green
Pictured: Pure Matcha from teaforte.com
Matcha is a powdered Japanese tea made by grinding
Tencha. Enjoying enormous popularity in lattes and
other café-style beverages as well as an ingredient in
baking and cooking, Matcha is used in the traditional
Japanese tea ceremony. he powdered green tea is laden
with antioxidants and, when whisked with hot (140°
to 160°F) water, produces an herbaceous mixture with
sweet, grassy notes.
Ti Kuan Yin Oolong
Pictured: Ti Quan Yin Spring Floral from harney.com
Named after the iron goddess of mercy who is said to
have gifted a tea farmer with a tea shoot, Ti Kuan Yin
dates to the early 1700s. Highly fragrant even in its
unsteeped balled form, this notable tea is redolent with
the aroma and taste of orchids, lilies, and hyacinths
and benefits from many infusions, giving the taster
prolonged enjoyment. Opt for the unbaked, green,
sappy, spring floral ones, Jane Pettigrew recommends.
15 NOTEWORTHY TEAS TeaTime
Ali San Oolong
Pictured: Ali San Oolong from harney.com
Taiwan is famous for the wonderful array of fine oolongs
its tea masters produce, among them is a balled type
from Ali Shan (Ali Mountain). hese dark green pellets
unfurl when steeped to release a delightfully floral liquor
with a sweet, vegetal complexity and creamy finish. Since
oolongs can be steeped multiple (often four or more)
times, slightly different flavors may come to the forefront
with each infusion.
Oriental Beauty Oolong
Pictured: Grand Oolong Fancy (Bai Hao) Oriental Beauty from chadotea.com
Insects are usually unwelcome guests on plants—that
is, unless the insect is a leafhopper and the plant it’s
nibbling is a Camellis sinensis. When these jassids bite
the leaves, the bushes produce enzymes to ward them
off, which give the resulting tea a lovely complexity and a
sweet taste reminiscent of peaches and honey, steep after
steep. hese Taiwanese oolongs, also known as Bai Hao,
can be quite expensive.
teatimemagazine.com 48
TeaTime 15 NOTEWORTHY TEAS
Da Hong Pao Oolong
Pictured: Da Hong Pao Oolong Tea from globalteamart.com
Sometimes called the king of tea, Da Hong Pao (trans-
lated “big red robe”) comes from the Wuyi Mountains
in China’s Fujian Province. he large, dark, twisted
leaves of this prized oolong yield repeated infusions
that exude rich and complex flavors of apricots, plums,
and peaches, as well as hints of cocoa and molasses
and occasional floral or toasted notes.
Darjeeling Black
Pictured: Darjeeling Wonder Tea from chadotea.com
Hailing from the mountainous region of northern India,
Darjeeling black tea is known for its muscatel grape
flavor, which has earned it the moniker “champagne of
Indian teas.” Due to the altitude and weather, bushes
are harvested during four main growing seasons, or
flushes, with first, second, and autumnal flushes being
the most favored. First flush teas, in particular, often
are brisk and slightly astringent.
49 TeaTime July/August 2018
Kenyan Purple
Pictured: Purple Leaf from luxteaco.com
James Norwood Pratt, America’s tea sage, has noted
the growing interest in tea from the reddish-purple
leaf of a cultivar from Kenya. Purple tea contains the
same antioxidants as blueberries, which contribute to
its popularity for its health benefits. It is those same
healthful polyphenols, however, that give this tea, which
is often manufactured using the same methods as green
tea, a slight bitterness when steeped.
Nepal Black
Pictured: Himalayan Golden Black Tea from nepaliteatraders.com
Few people know about Nepal’s excellent teas, says Jane
Pettigrew, who is hopeful that will change. And though
some might say flavors are similar to those produced in
nearby Darjeeling, India, Nepalese teas have a marvelous
character that can be at once honey-sweet, spicy, malty,
floral, and fruity. Ones that include plump leaf buds,
which give the dried tea golden touches, have almost no
bitterness or astringency.
 15 NOTEWORTHY TEAS TeaTime

Golden Yunnan Black Nilgiri Black

Pictured: China Cangyuan Yunnan Organic Black Tea from svtea.com Pictured: Nilgiri 6892 from chadotea.com

Yunnan Province in China is home to many notable
teas, including Puerh, a fermented dark tea. Also made
from the large-leaf assamica varietal, its black teas, too,
are highly acclaimed, especially ones that feature large
amounts of downy leaf buds, which take on a golden
hue as the tea oxidizes. hese “tippy” teas are rich with
notes of raisins, plums, spice, and maple syrup.
In the Nilgiri Mountains of southern India, tea bushes
grow in rich soil at high altitudes, resulting in fragrant,
yet mellow, teas with fruity notes. Occasional near-
freezing temperatures give Nilgiri Frost Teas their unique
freshness and sweetness. Because black teas from this
region have low levels of tannins, their infusions don’t
cloud when refrigerated, which makes them ideally suited
for iced tea.

Welcome to the World of Fine Tea

Keemun Black
Pictured: Keemun Mao Feng Imperial Black Tea from globalteamart.com

Made in Qimen County in China’s Anhui Province,

Keemun black tea only dates to the late 1800s. It was a
favorite of the emperor and his family in a time when
most Chinese didn’t drink black tea. While still popular Premium Teas • Tea Room
there, it is often foundational to breakfast-blend teas. Tea Library • Tea Store
Made from a small-leafed tea plant varietal, the best free Shipping on Orders over $49
Keemuns yield liquors that are smooth and sweet with
www.GlobalTeaMart.com
hints of honey, chocolate, and roasted apricots. 844-208-2337

teatimemagazine.com 50
 glish hearts beat with genuine pride at the
prospect of keeping centuries-old traditions alive,
such as sharing in the tea ritual by dressing up and
escaping the clatter far from the roiling crowd.
One of the quintessential havens to make such an escape
is he Ritz Hotel, London, located at the leafy rim of Green
Park, a short walk from Buckingham Palace and Piccadilly
Circus. he hotel was founded in 1906 by the Swiss hotelier
César Ritz, whose ambitious intent was to create a luxuri-
ous oasis for royalty and the rich and famous.
he Ritz, synonymous with glamour and courtly style,
has become part of the international vernacular. Venerated
in the musical Puttin’ on the Ritz, starring the debonair Fred
Astaire, Ritz talk morphs into common language. Everyday

PUTTING ON references to a “ritzy” restaurant, “ritzy” dress, or “ritzy”

neighborhoods instantly translate to “aristocratic” and

The Ritz
A luxurious oasis for afternoon tea
Text by Kerry Vincent
Photography Courtesy of The Ritz Hotel, London
“luxurious,” and that, in a nutshell, is he Ritz Hotel.
Setting impeccable standards, personnel know how to
make every person feel like royalty. Sixty-five chefs devise
head-spinning daily menus, sourcing the finest domestic
ingredients. hese components in the hands of dedicated
professionals are destined to decorate dainty dishes to be
placed before the “kings and queens” of the day, their pre-
cious guests who are looking for an experience of a lifetime.

51 TeaTime July/August 2018

 hinking of booking for tea?
hen it’s time to ditch the every-
day mugs and opt instead for an
afternoon of rare indulgence.
here is absolutely nothing like
being pampered and thoroughly
spoilt with a gorgeous formal tea-
time in the graceful Palm Court at
the very heart of he Ritz.
Guests are seated upon golden
upholstered Regency-style chairs
at tables draped in white linens
with spring flower posies, silver
sugar bowls, silver tea strainers,
and silver creamers. Overhead,
an enormous Edwardian glazed
milk glass panel, accented with a metallic trellis that
includes a Greek key border, geometric squares, and
concentric circles, diff uses soft romantic lighting.
Blazing hand-painted golden birdcage chandeliers,
simply dripping with crystal, reflect back tenfold
from gold leaf gilded mirrors on every wall. César Ritz
insisted subtle lighting be especially orchestrated to
make sure guests always look their best. he Palm
Court salon is magical.
Reservations made, guests are met by the Head Hall
Porter Michael de Cosar, who leads them to their tables
and discreetly ensures the dress code is met. he code is
strict: no sweats or sneakers; jacket and tie is required
for gentlemen, and ladies are expected in ladylike after-
noon or church dress with heels or smart flats.
Ascending the shallow staircase into the ornate Louis
XVI salon, one passes between two massive Italian
blush marble neoclassical columns into a fantasyland
of ultimate luxury. Facing the entrance is an immense
fresh floral centerpiece that dominates the room.
here are multiple afternoon-tea versions from which
to choose: Traditional Afternoon Tea, Celebration Tea,
Champagne Celebration Tea, and Champagne After-
noon Tea. So what does it all mean? he classic Tradi-
tional Afternoon Tea offers a variety of crustless finger
sandwiches, scones, preserves, Cornish clotted cream,
and a colorful selection of delicate pastries and pretty
cakes. Steaming silver teapots brimming with specialty
teas are carefully chosen by sommelier Giandomenico
Scanu, who travels the world searching tea plantations
for the best of the best. (here are 18 choices ranging
from Ritz Royal English to Rose Congou and Chocolate
Mint Rooibos.) Adding a flute of misty tickle-your-nose
effervescent French Champagne to the Traditional
Afternoon Tea turns the occasion into a Champagne
Tea. Upping the ante with a personalized cake creates
a Celebration Tea, and that reaches yet another level
with an additional glass of fi zzing champagne for the
Champagne Celebration Tea.
(Left) A personalized cake turns a
Traditional Afternoon Tea into a
Celebration Tea. (Above) Behind the
scenes, a member of the pastry staff puts
finishing touches on dainty teatime treats.
It is a remarkable fact that in any given year, he
Ritz kitchens will prepare and serve 12.7 million finger
sandwiches—a marvelous variety that includes ham
with grain mustard mayonnaise on sliced brioche;
Cheddar cheese and chutney on tomato bread; and
chicken breast with parsley, cream, dill, and chives on
malt bread in an endless list of delicious options.
he ambience is enhanced by musical notes filter-
ing across the salon provided by perennial pianist Ian
Gomes, a string quartet and soprano, or the resident
harpist, depending on the time and day of the visit.
At Christmas, he Ritz is decked out in the prettiest
verdant greens and vivid reds. he centerpiece in the
salon, a decorated tree, is framed with elegant drapes
and swags, and the columns are wrapped in gold foil
interspersed with chubby cherubs, then topped with
golden stags. Look closely—there are cups and saucers
and tassels woven into the design.
Given the grand cuisine and the highest standards
he Ritz and its legendary afternoon tea in the Palm
Court exemplify, it is good to learn that hard work
has not escaped the attention of those in place to
acknowledge it. In 2002, HRH Charles, Prince of Wales,
bestowed his royal warrant for banquet and catering.
he Ritz is the first and only hotel in the world to have
been honoured with this prestigious award. And in
October 2016, he Ritz Restaurant earned a Michelin
star—the icing on their cake!
.........................................................................................................
he Ritz Hotel London is located at 150 Piccadilly in
London. Afternoon tea is served daily, with seatings every
two hours beginning at 11:30 a.m. For more bookings, visit
theritzlondon.com, or phone 44 (0) 20 7300 2345.
Award-winning cake designer Kerry Vincent is a
television host and a global traveler who seeks out
interesting places for tea wherever she goes.
teatimemagazine.com 52
 Taking Tea
Like Royalty
Text by Britt E. Stafford
Photography Courtesy of Royal Collection Trust/ © Her Majesty Queen Elizabeth II 2018

53 TeaTime July/August 2018

Several of the recipes served to the royal family and guests for
afternoon tea and garden parties (left) appear in Royal Teas:
Seasonal Recipes from Buckingham Palace.
he tradition of afternoon tea has ties to British
yalty dating to its inception in the 19th century,
hich is credited to Anna, Duchess of Bedford.
Over the centuries, the practice of taking tea has
evolved and become a part of multiple cultures around
the world. And still, this time-honored custom remains
a steadfast ritual for Queen Elizabeth and her family.
While many would love a chance to have tea with Her
Majesty, teatime enthusiasts will appreciate a cookbook
published by the Royal Collection Trust.
Co-authored by the Royal Chef, Mark Flanagan, and
the Royal Pastry Chef, Kathryn Cuthbertson, Royal
Teas: Seasonal Recipes from Buckingham Palace—a follow-
up to A Royal Cookbook—offers a glimpse of the fare the
royal family and guests enjoy at teatime and official
functions, such as garden parties.
“he one meal that everyone associates with the
English is tea,” says publisher Jacky Colliss Harvey.
“Mark and Kathryn have created versions of these
authentic royal recipes and adapted them so people
could cook them in their kitchens at home.” For frequent
teatime hosts, this cookbook provides several recipes
using both US and UK weights, measurements, and oven
temperatures, allowing them to re-create fare that would
be served in Buckingham Palace and Windsor Castle.
As depicted with beautiful imagery, this cookbook
features 40 sweet and savory recipes that will make
your next British-themed tea a smashing success. In
addition to modern takes on classic recipes, the book
includes iconic ones, such as crumpets and the Victoria
Sponge cake. “he Queen’s own recipe for the little drop
scones is one that goes back centuries, and there are dif-
ferent versions of it,” says Jacky.
Organized by season, the book showcases a mixture
of delectable treats and pastries, several of which fea-
ture seasonal produce, like the Summer Berry Tartlets
and Baked Autumnal Fruit Tart.
“One of the things the kitchens in Buckingham Palace
always try to do is to make the best possible use of sea-
sonal produce,” notes Jacky. “he summer recipes are
all completely delicious, and several feature seasonal
produce and are simple to put together.”
Perfect for those intrigued by the lives of the royal
family, not only does this book add to your cache of
teatime recipes, it also encourages the idea of tea as a
proper meal rather than a snack, comments Jacky.
“If you cook for a meal, it’s important to take the
time to enjoy it properly and sit down with family and
friends,” says Jacky. “And that’s what I hope this book
does. I hope it encourages people to do that, to make tea
a little bit of an occasion.”
Her Majesty’s Recipe for
Drop Scones, c.1960
Recipe from Royal Teas: Seasonal Recipes from Buckingham Palace;
Courtesy of Royal Collection Trust/© Her Majesty Queen Elizabeth II 2018
his type of small pancake, dropped on to a hot
griddle to cook, has a place in almost every cuisine
in the world. he drop scone, or “Scotch pancake”
is very similar to American breakfast pancakes and
can be eaten with melted butter, spread with jam, or
served with maple syrup—all are equally good!
240g (1⁄ cups) plain flour
1 teaspoon bicarbonate of soda*
1½ teaspoons cream of tartar*
2 tablespoons unrefined caster sugar
250ml (1 cup) full-fat milk
1 free-range egg
1 teaspoon unsalted butter, melted
100g (½ cup) clarified unsalted butter
• In a mixing bowl sieve together the dry ingredi-
ents: flour, bicarbonate of soda, cream of tartar, and
sugar. Add to this the milk and egg, and whisk to a
smooth batter, finally adding the warm melted but-
ter. Pass through a sieve to get rid of any lumps and,
if necessary, thin with more milk. he batter should
have a dropping consistency, but remain thick
enough to retain its shape on the griddle.
• Heat the griddle (or frying pan) over a medium
heat and grease with clarified butter. Using a dessert
spoon or small ladle, carefully pour spoonfuls of the
batter onto the griddle. After one side has cooked,
flip the scones with a palette knife to cook the other.
Once you feel more confident you can cook a few
scones at a time, being careful not to let them over-
cook on either side. Serve warm.
*(In the US, you can substitute 2½ teaspoons baking
powder total for both.)
teatimemagazine.com 54
the tea experience

teatime WITH A THEME

Five favourite UK tearooms
Texx t by Jane
e t gre
ge / g Jan
Jan
n

fternoon tea has become more and more popular all over Britain, hotel lounges and restaurants
egularly introduce creative and colourful themes to their tea menus. hese sometimes feature
seasonal occasions so that savouries and sweet treats are designed to celebrate such festive
events as Mother’s Day, Easter, or Hallowe’en; or they coincide with famous films like Harry Potter or
Sherlock Holmes; or perhaps they highlight West End productions so that teatime becomes a Charlie and
the Chocolate Factory or A Midsummer Night’s Dream indulgence. But it is much more of a challenge to find
tearooms around the UK that have their own truly unique identity and where the theme is carried though
all aspects of the experience—the tearoom name, décor, table settings, background music, witty titles for
items on the menu, and style of service. he following five tearooms prove that, with a clever idea, real
passion, thorough research, and persistent hard work, it is possible to create a tearoom that offers such a
theatrical, witty, fun experience that visitors stop in their tracks as they walk through the door and gasp
with amazement and joy.
THE WILLOW TEA ROOMS
97 Buchanan Street
Glasgow G1 3HF • 0141 204 5242
and 119-121 Sauchiehall Street
Glasgow G2 3EL • 0141 332 8446
willowtearooms.co.uk

Photography Courtesy of The Willow Tea Rooms

In 1903, Kate Cranston opened
he Willow Tea Rooms at 217
Sauchiehall Street, Glasgow, with
interior and exterior designs
by Charles Rennie Mackintosh.
he translation of sauchiehall
from Gaelic to mean “alley of
the willows” gave the tearoom
its name, and the willow became
an integral part of the design.
Mackintosh’s luxurious style was a fusion of Art
Nouveau and Arts and Crafts style, with a hint of the
more geometric Art Deco style that was to follow. He
designed four tearooms for Miss Cranston, and his
now famous ladder-back chairs, decorative abstracted
females, flower-inspired repeat patterns, and elegant use
of light and space created an iconic tearoom style that is
still very much part of the Glasgow landscape today. For,
although all the tearooms closed down in the early 20th
century, local businesswoman Anne Mulherne brought
he Willow back to life in 1983 when she acquired two
floors of the original premises on Sauchiehall Street and
lovingly created a stunningly beautiful replica of the Charles Rennie Mackintosh as part of their team. And
earlier tearoom. In 2016, her lease of the building came long before he Willow Tea Rooms Trust took over the
to an end and is now owned by he Willow Tea Rooms original building, Anne had also opened another Willow
Trust, a charity whose aim is to restore the building to Tearoom at 97 Buchanan Street, right at the heart of
Mackintosh’s original design. But, determined not to Glasgow’s shopping district, and that location celebrates
give up, Anne moved her entire Willow Tea Rooms, its 21st birthday this year. It is modelled on another of
with all the replica furnishings, into its new home in Kate Cranston’s tearooms that once stood on Ingram
the old ballroom on the top floor of the nearby Watt Street and re-creates Mackintosh’s fabulous interiors for
Brothers department store (a sort of Scottish Selfridges) the White Dining Room, with its high-backed chairs and
at 112–121 Sauchiehall Street. his could not be a more leaded glass screens, and the Chinese Room, decorated in
suitable location since, in 1929, when the original Watt vibrant blue tones, from the early 1900s.
Brothers store was extended, the architects involved he tea menu lists an impressive choice of 25 world
were Kepple & Henderson, who once employed teas, and he Willow Afternoon Tea delivers a wonderful
selection of Scottish traditional treats to the table.
Scottish smoked salmon, local free-range eggs with
mayonnaise, and succulent ham with mustard and
rocket fill the sandwiches, and sweet indulgences include
homemade scones with strawberry or raspberry jam and
clotted cream, Victoria sponge, lemon meringue pie,
Empire biscuits, and Willow meringue, several of which
appeared on the Miss Cranston’s original menu.
he decor, the traditional foods, the re-creation of
the Mackintosh style, and the spirit of Kate Cranston
in both tearooms are heart-warming evidence of Anne
Mulherne’s dedicated loyalty to the Willow heritage.

teatimemagazine.com 56
 the tea experience
Photograph Courtesy of Alice and the Hatter
ALICE AND THE HATTER
24 Williams Street • Herne Bay • Kent CT6 5EQ • 01227 467937
and 29A St. Margaret’s Street • Canterbury CT1 2TG
01227 286610 • aliceandthehatter.co.uk
his colourful and playful tearoom, the first of a planned
chain of five, is totally devoted to Alice in Wonderland,
where teacups are chairs, and the walls are decorated
with giant toadstools and quotes such as “Would you
like a little more tea?” “Curiouser and Curiouser,” and
“It’s no use going back to yesterday.” A Queen of Hearts
table with a large throne for a special guest is set ready
for an “unbirthday” party, a baby shower, or family
gathering. A grassy nook provides more seating, cush-
ions carry illustrations of Tenniel’s Alice, and standing
around the room are some of the Wonderland charac-
ters—Alice herself (who greets you at the door), a pink
Photography Courtesy of Aunt Martha’s
Victorian Restaurant & Tea Room
57 TeaTime July/August 2018
Photography by Jane Pettigrew
flamingo, a dodo, Tweedledum and Tweedledee, and a
life-size Knave of Hearts. he wonderfully entertaining
and clever menu includes beverages in the “Begin at
the Beginning” section, breakfast items are headed
“Who in the World Am I?” and main dishes, listed under
“he Hatter’s Table,” include Down the Rabbit Hole,
he March Hare, he Queen’s Croquet, and he Golden
Afternoon. he soundtrack to tea is from the original
1951 movie, and owner Nathan Rivers says it is “an
infectious workplace soundtrack if ever there was one . . .
we encourage staff to bring their own nonsense to work
and sing along for as long and as loud as they can. . . .”
Kate and Nathan Rivers’ journey to bring Alice to their
seaside hometown began after a family visit to Florida’s
Disney World. hey now plan similar tearooms in
Brighton and Oxford and have an ambition to also
take Alice and the Hatter to New York and Florida.
AUNT MARTHA’S VICTORIAN
RESTAURANT & TEA ROOM
The Branch • Drybrook • Forest of Dean
Gloucestershire GL17 9DB
01594 824514 • auntmartha.co.uk
he years of Queen Victoria’s reign were, of
course, the period in British history when
afternoon tea gradually took over the social
life of the nation. And as guests arrive at
Aunt Martha’s, they step back to 1897, the
year of Queen Victoria’s Diamond Jubilee,
and are welcomed by Lady Nadine (Aunt
Martha’s identical twin sister) and, for
the duration of their visit, are completely
immersed in a theatrical Victorian experi-
ence. he décor is genuine Victorian cottage
 Photography Courtesy of Lady Rose’s Edwardian Tearoom
LADY ROSE’S EDWARDIAN TEAROOM
Free School Lane • Lincoln LN2 1EY
01522 524803 • ladyroses.co.uk

Lady Rose’s must be added to the wish list of all fans of

Downton Abbey and Upstairs Downstairs. As the front
door closes behind you, you find yourself in a drawing
room from the early 20th century when wealthy
aristocrats employed maids dressed in spotless black-
and-white uniforms and a butler who was always close
at hand to offer assistance and advice and who
maintained at all times a rather haughty and sober
demeanor. his was a time when genteel afternoons
were never quite complete without afternoon tea served
in the drawing room. And here at Lady Rose’s, the
tables are set for an elegant afternoon tea, and Lady
Rose’s maid (Mrs. Gearing) is dressed in a black-and-
white uniform and stands ready to welcome guests.
Her Ladyship’s butler (Mr. Gearing, who also bakes all
the delicious cakes) waits ready to bring forth from
the pantry a tempting array of sandwiches, scones,
and cakes, exactly as Edwardian visitors would have
expected. Lady Rose is sadly not at home but is enjoying
her continuing travels in the Orient and sends letters
hhome from time to
ttime to report that historical costumiers and re-enactors, the room is deco-
she has received rated in perfect Edwardian style. Aspidistras flourish in
n
news of many large planters, an old gramophone with its huge trumpet
successful social speaker plays moody tangos, tables are covered with lace
gatherings in her cloths, cabinets display all manner of early 20th-century
drawing room objects, and on the counter and the shelves behind it
while she is away. stands an impressive collection of silver teapots, hot
With Mr. and water jugs, milk jugs, sugar basins, cake stands, toast
Mrs. Gearing’s racks, coronation mugs, and any number of original
past work as table wares. Even the telephone is an Edwardian original.

style, the menu serves only food and drinks that were the Ancient Egypt Dining Room, and the Arts and
available at the time (so no teabags or cappuccinos), Crafts Tea Garden, provide space for private tea par-
the table wares are Victorian, the furnishings are all of ties. As they step through the pergola at the entrance to
the period, and a cast of fascinating Victorian charac- Aunt Martha’s, visitors could never guess at the wealth
ters, including Lady Nadine herself, amuse and enter- of historical entertainment and delicious Victorian
tain with historical anecdotes while serving savouries treats that await them inside.
and cakes, pots of tea, and warm scones from a kitchen
equipped in pure Victorian style. he menu is as inven-
tive as the costumes and interior design: the Countess’s
Afternoon Tea is for those who love pretty things and
dainty sweet indulgences; the Baroness’s Afternoon
Tea is designed for guests who suffer from allergies
and have special dietary needs; the Dowager Duchess’s
Afternoon Tea is for those who wish to trim their waist-
line while still enjoying teatime; and the Empire Tea
lives up to its name and is a feast for four people. he
main dining area, as well as the Oriental Tea Pagoda,

teatimemagazine.com 58
 the tea experience

Photography by Jane Hope

THE BLITZ TEAROOM

& JAZZ LOUNGE
The Coach House
Sheep Street • Kettering
Northamptonshire
01536 510070 • the-blitz.com

Imagine Britain during

the Blitz of 1940 and ’41,
with bombs falling on all
major cities and ports,
houses obliterated, and
people scurrying down into o
air raid shelters as soon as
the sirens sounded. It was a
truly dreadful time for the entire country, but the nation
was united in a spirit of defiance and determination to
carry on and make the best of it. his little converted
coach house is an absolute joy of a place and captures the
best of the British attitude during those eight months of
destruction with humor and a gentle, but truly powerful,
nostalgia. With clever trompe l’oeil effects on the ceil-
ing, the roof appears to have been blown off, revealing
blue sky and white clouds above. From the rafters hang
Spitfire planes, gas masks, and Union Flag bunting. On
the walls are posters saying, “God save the king!” “Switch
off that light,” “Life is like a cup of tea—it’s all about how
you make it,” and an image of Lord Kitchener pointing at
the reader and saying, “You are the man I want!” A coat
rack is laden with uniform jackets and coats, tin hats,
and the caps of Army, Royal Air Force, and Navy officers.
Around the room stand old leather suitcases and 1940s
Bakelite radios. he walls are covered with old adverts
and original photographs showing groups of soldiers and
sailors, fighter planes with their crews, and bomb sites
where nurses and policemen are helping people from the
rubble, while in the background, the Andrews Sisters
sing “Boogie Woogie Bugle Boy of Company B” and other
wartime favourites. he very clever menu is printed as
a replica ration book, the small government-issue book
that every family needed during the war in order to buy
strictly rationed amounts of everyday staples such as
bread, sugar, and tea. Inside the front cover is a photo-
graph of Winston Churchill saying, “Let us go forward
together!” and the very British foods listed include the
Churchill High Tea with pork pie, corned beef sand-
wiches, and pickles, and the lighter Vera Lynn High Tea.
he tea selection is excellent, and your chosen loose-leaf
tea (no teabags in those days!) comes to the table in an
infuser ready to pop into the pot. he milk is served in a
cute, nostalgic, one-third pint glass bottle that takes any
elderly Brit straight back to childhood. Unusual, clever,
witty, nostalgic, and fun, this little tearoom quite rightly
attracts a lot of attention.

Contributing Editor Jane Pettigrew, an international tea expert who has written many books on the subject, is recipi-
ent of the British Empire Medal. A former tearoom owner, she is a much-sought-after consultant to tea businesses and
hotels, a conference speaker, and an award-winning tea educator. Her newest book, Jane Pettigrew’s World of Tea,
will be released in early September. Although her travels take her around the globe, she resides in London.

59 TeaTime July/August 2018

 the tea diaries

A STEP BACK IN TIME

in the Village of Near Sawrey
Text and Photography by Annie Meadows

he delights of afternoon tea are memorable

nough, but when enjoyed in the quaint village of
ear Sawrey in the Lake District of northern
England, something magical happens. One travels back
to a genteel time of charm and grace, tradition and
warmth. For me, it evokes my first memory of teatime.
When I was a wee girl, my mother purchased my first
tea table with matching chairs and a small teapot and
cups, allowing me to pretend I was a grand English
manor lady attending to my friends with my perfectly
appointed table. So when I found myself in Near Sawrey
taking tea in a humble cottage, the grandeur was the
same, if only in my mind. Yes, I have taken tea in the
likes of he Ritz London and beyond, yet there was
something unique about this unassuming situation.
Near Sawrey, which dates to the 14th century,
is located in Cumbria between Hawkshead and
Windermere Lake. Nestled in the emerald green hills
that are dotted with an abundance of Herdwick sheep,
you will find the enchanting Belle Green cottage.
his lovely bed-and-breakfast is also the home of
proprietors Ann and Steve Crabtree and is the ideal
place to enjoy a superb room with a view, a hot
breakfast, a warm welcome, and a cordial afternoon
teatime. With its low ceiling and plaster walls, the
atmosphere of the downstairs parlor reminded me that
I was in a cottage built in the 17th century. he antique
furniture was beautiful, and the tea table was large
and adorned with a pretty tablecloth. I was thrilled to
receive moist buttery English crumpets with ample
slices of Cheddar cheese, warm homemade scones with
strawberry jam (also made in-house), and a perfectly
brewed pot of English Breakfast tea, served piping hot.
Ann and Steve were kind and attentive hosts.
A day later, I traveled not far down the lane to a
17th-century Lakeland cottage called Buckle Yeat. I am
no stranger to Buckle Yeat Cottage and have lodged
here numerous times. Helen and Robert Kirby share in
the management duties for this pleasant establishment
and serve one of the best breakfasts in the Lake
District. Even though teatime is not in the books for
(Above) Belle Green Bed & Breakfast
in Near Sawrey. (Right) Devoted
TeaTime subscriber Annie Meadows
having scones and tea at Belle Green.
Buckle Yeat, Helen always
presents a traditional pot of
black tea to me midday as I
sit by the grandfather clock
(which inspired a character
by the same name in one of
my children’s series of books), writing in the
comfort of their sizeable parlor, where the windows
overlook flower gardens just beyond the front door.
Buckle Yeat is located next to Hill Top Farm,
former home and now museum of author and artist
Beatrix Potter. Well known for her children’s books
and whimsical watercolors, Beatrix often vacationed in
the Lake District with her parents. She purchased Hill
Top in 1905 at the age of 39. Upon her death, Beatrix
left 4,000 acres of land and 14 farms with many sheep
to the National Trust so they could be preserved for
future generations. hanks to her, the Lake District
stands still in time.
Teatime is simple in Near Sawrey, yet it offers a
warmth and deep pleasure that stay in the soul long
after departure. A part of that moment goes with you,
not soon forgotten. Belle Green and Buckle Yeat offer a
step back in time, when teatime was purely a desirable
tradition.

Annie Meadows is a contemporary Christian singer/songwriter, host of “he Journey” weekly radio program, and an author.
She is the founder of the Las Vegas Ladies Tea Society, which meets quarterly. Learn more about Annie and her endeavors at
faithrunner.org and anniemeadows.com.

61 TeaTime July/August 2018


Shelley and Bruce Richardson with their son,
Ben, in their Elmwood Inn Fine Teas store
Shelley & Bruce:
A LIFE BUILT ON FAITH, VISION, AND TEA
Text by Valerie Turner Pratt
Photography Courtesy of Elmwood Inn Fine Teas
he last time I saw Shelley and Bruce Richardson
as outside the Huntington Hotel across from Grace
athedral atop San Francisco’s Nob Hill. he
labyrinth Shelley walked outside in the pale northern
California sunshine was juxtaposed with the dark of
the cathedral inside, where ancient words were said and
old songs sung in the fresh voices of the boys’ choir. We
emerged from the beautiful dark interior into the light—
lighthearted, light-headed, perhaps, and prayerfully alive.
I love Shelley—and Bruce, of course—but ours is the
powerful, deep connection as women, as wives, mothers,
and, most recently for Shelley, grandmothers both.
As a lifelong musician, Shelley is a clarinetist, and
since the breath is the spirit, woodwind instruments
come naturally to her. Physically, Shelley has the slender
figure of a girl dancer and the grace to go with it, natural
blonde hair gone white and kept bobbed, and the voice
of a silver flute. We commune through the medium of
tea, I think you might say, because it was tea that first
brought our husbands together and tea that has become
the focus of our married lives—the wonderful world of
tea! Bruce and Norwood need no introduction in the
world of tea, and over time, Shelley and I have gradually
become recognized as their enablers and even, in many
cases, as distinct individuals. Her life and mine have
become infused with the spirit of tea, and we open
our hearts easily to others over tea, discussing things
trivial and deep with equal attention. We have acquired
countless tea friends but none dearer than one another.
Outwardly, our lives have always been very different.
Shelley was born in the former British colony of
North Carolina, and I in the home country’s East Anglia.
She met her intended in Louisville, Kentucky, while
attending seminary. Shelley attained a master’s degree in
education as Bruce received a graduate degree in choral
the romance of tea
music. he churches that employed the married couple
got two for one. Years later, Shelley conceived the insane
notion of restoring an antebellum mansion in quaint,
but remote, Perryville, Kentucky, where the couple
opened the Elmwood Inn tearoom in 1990. hey are
people of not just of faith, but of vision as well. (It was
there that TeaTime magazine photographed their idyllic
setting for its premier issue in 2003.)
he successful tearoom closed in 2004, but their
wholesale blending operation, Elmwood Inn Fine Teas,
continues as testimony to their faithfulness in spreading
the gospel of tea. hey have done well by doing good and
recently downsized to a replica of Williamsburg’s George
Wythe house in historic Danville, home of the colonial-
founded Centre College and now of Benjamin Press,
another of Bruce and Shelley’s thriving creations.
Named for their son, Benjamin, their publishing
venture grew organically from running the tearoom
and the demand for recipes for scones and tea treats
Shelley had perfected. One title led to another, among
them classics like he Great Tea Rooms of Britain. he
couple visited, and Bruce photographed these British
national treasures on the first several of their many
pilgrimages around the world in the service of tea.
he English connection built upon their longstanding
friendship with Jane Pettigrew, who collaborated with
Bruce on their authoritative Social History of Tea, among
others. In addition, the Benjamin Press edition of he
Book of Tea has become the world standard, superseding
all editions published since the original 1906 edition.
Benjamin Press expanded and redesigned the text for
a contemporary audience. Not coincidentally, Bruce
was named Tea Master of the Boston Tea Party Ships &
Museum and expands tea education in new ways there,
as he does through his intermittent classes and frequent
articles and blog posts, all of which are illustrated with
his own photographs.
Shelley often accompanies Bruce and often does
not—she enjoys quiet as well as travel. She has been
a major force in the labyrinth-building movement, not
to mention in the lives of her friends in and outside the
world of tea. Benjamin, an Elmwood Inn Fine Teas
principal now, and his wife, Megan, live close by with
Shelley’s grandchildren. Her musical and artistic
endeavors proceed without interruption, and her
friendships flourish like glossy happy tea camellias in
bright sunshine. Who wouldn’t love Shelley and Bruce?
What a life—a romance of tea!
English-born Valerie Anne Turner and James Norwood
Pratt had a shipboard romance crossing the Atlantic on the
Cunard ocean liner Queen Elizabeth in 1961 and then lost
contact for 40 years. Now Valerie Turner Pratt, she and
Norwood live in San Francisco.
teatimemagazine.com 62

Tearoom
Directory
Planning a trip in the
near future? Visit these
lovely tea locales.
North Carolina
Lady
Bedford’s
Tea Parlour & Gift Shoppe
Celebrating 10 Years!
Relax with friends at breakfast, lunch or afternoon tea!
Open Tuesday - Saturday
Breakfast 8am - 10:30am
Lunch & Afternoon Tea 11am - 4pm
Reservations Recommended
South Carolina
Laura’s
TEA ROOM
Come pick a teacup and
enjoy a relaxing high
tea experience!
Serving high tea Tuesday-Saturday
Café open 11-3
Tea Room open 11-1:30
(reservations required for Tea Room)
Gift Shop open 10-4
Located in Historic Ridgeway, SC
803.337.8594 · 105 Palmer Street
www.laurastearoom.com
tearoom@truvista.net
63 TeaTime July/August 2018
resources for readers
COVER
Royal Albert Moonlight Rose teapot
($299.95); Royal Worcester Charlotte
footed cup and saucer set ($199.95)
from Replacements, Ltd., 800-737-5223,
replacements.com.
TITLE PAGE
Page 2: Wedgwood Hibiscus teapot
($235) from Wedgwood, 877-720-3486,
wedgwood.com.
MASTHEAD
Page 5: Shelley Blue Rock salad plate
($21.99) and teacup and saucer set
($33.99) from Replacements, Ltd.,
800-737-5223, replacements.com.
THE COMPLETE TABLE:
DAINTY DETAILS
Pages 19–20: Shelley Blue Rock dinner
plate ($37.99), salad plate ($21.99),
teacup and saucer set ($33.99), teapot
($449.95), creamer ($29.99), sugar
($64.95), and muffin dish and lid
($169.95) from Replacements, Ltd.,
800-737-5223, replacements.com.
[Bounteous Blues] International
Silver Wedgwood knife ($37.99), salad
fork ($49.99), and teaspoon ($29.99)
from Replacements, Ltd., 800-737-
5223, replacements.com. Saro Trading
21 Chinquapin Road
Village of Pinehurst
lace place mat ($11) from Bromberg’s,
910-255-0100 205-871-3276, brombergs.com. Bow &
www.ladybedfords.com Knot handkerchief/tea napkins (price
not available) from Boutross Imports,
Inc., 718-965-0070, boutross.com. Flower
arrangement by FlowerBuds, 205-970-
3223, flowerbudsfloristbirmingham.com.
[Graceful Green] Mottahedeh/
R. Haviland & C. Parlon Jardin de Louise
dinner plate ($140); Mepra USA Raffaello
5-piece flatware set; Bodrum Corte Willow
napkins ($24) from Bromberg’s, 205-
871-3276, brombergs.com. [Powerful
Purple] Mottahedeh Sultane dinner
plate ($795 for 5-piece place setting)
from Bromberg’s, 205-871-3276,
brombergs.com. Reed & Barton Burgundy
knife ($25.99), salad fork ($69.95), and
teaspoon ($44.99) from Replacements,
Ltd., 800-737-5223, replacements.com.
White handkerchief/tea napkins (price
not available) from Boutross Imports,
Inc., 718-965-0070, boutross.com.
A QUAINT COTTAGE TEA
Pages 22–28: Burgess & Leigh Asiatic
Pheasants Blue dinner plate ($27.99),
dessert plate ($19.99), teacup and saucer
set ($39.99), teapot ($79.95), creamer
($33.99), sugar ($24.99), 3-tiered server
($69.95), and sandwich tray ($45.99)
from Replacements, Ltd., 800-737-5223,
replacements.com. Chambray blue napkin
with blanket stitching ($3.38) from Pier 1,
817-252-6300, pier1.com. Centerpiece
basket ($15) from Leaf & Petal, 205-967-
3232, leafnpetal.com.
TEA IN THE GARDEN
Pages 29–36: Royal Albert Moonlight
Rose footed cake plate ($79.95), creamer
($59.99), footed cup and saucer set
($29.99), dinner plate ($29.99), salad
plate ($19.99), 3-tiered serving tray
($79.95), sugar bowl with lid ($119.95),
and teapot ($299.95); Royal Worcester
Charlotte bread and butter plate ($79.95)
and footed cup and saucer set ($199.95);
Royal Crown Derby Lombardy dinner
plate ($139.95) from Replacements, Ltd.,
800-737-5223, replacements.com. Oneida
Golden Michelangelo 5-piece flatware set
($59.99) from Oneida, 888-263-7195,
oneida.com. Pink glass plate, linens, and
vases from private collection.
ENGLISH ELEGANCE TEA
Pages 37–44: Wedgwood Hibiscus
dinner plates ($57.60), salad plates
($35.20), teapot ($235), teacup and
saucer set ($67.20), creamer ($116), and
sugar ($145); Vera Wang Polished Gold
5-piece flatware set ($125), 877-720-
3486, wedgwood.com. Table linens and
crystal salt/pepper dish (for condiments)
from Chelsea Antiques, 205-678-2151,
chelseaantiques1.com.
GLUTEN-FREE SCONE:
DELICIOUS DECADENCE
Page 45: Royal Crown Derby Carlton
Gold bread and butter plate ($75), teacup
($75), and saucer ($45); Royal Crown
Derby Pemberley accent plate ($150) from
Bromberg’s, 205-871-3276, brombergs.com.
TEATIME 15
Page 47: (clockwise from top left) Petit
teapot ($24) from Adagio, adagio.com.
NewLeaf 16-ounce glass tall tea mug with
infuser and lid ($27.75) from FORLIFE,
310-638-6386, forlifedesign.com. 5-ounce
teacup F set ($20.99) from Wayfair, 844-
759-7040, wayfair.com. TrYeh 2-ounce
insulated glass teacups set of 2 ($9.50)
from Simpson & Vail, 800-282-8327,
svtea.com. Page 48: (clockwise from
top left) Matcha Gift Set ($128) from
Tea Forté, 800-721-1149, teaforte.com.
Teaology Luna double wall borosilicate
cups set of 4 ($12.99) from Wayfair, 844-
759-7040, wayfair.com. Glass gaiwan set
($29) from amazon.com. Glass 12-ounce
teapot ($29.95) from Simpson & Vail,
800-282-8327, svtea.com. Page 49:
(clockwise from top left) Café Style
16-ounce glass tea press ($33.50); Bell
glass 14-ounce teapot with basket infuser
($31.25) from FORLIFE, 310-638-6386,
forlifedesign.com. Cut-glass cup from
HomeGoods, 800-888-0776, homegoods
.com. Kinto Unitea cup and saucer ($24.95)
from Stash Tea, 800-800-8327, stashtea
.com. Page 50: (clockwise from top left)
French Bee glass tea mug ($10.95) from
Stash Tea, 800-800-8327, stashtea.com.
Spin cup and saucer set of 4 ($23.96)
from World Market, 877-967-5362,
worldmarket.com. Insulated 5-ounce
glass teacup ($7.75) from Simpson & Vail,
800-282-8327, svtea.com; glass teapot
(discontinued) from Art of Tea, 877-268-
8327, artoftea.com.
 Memories made with every cup.
Family Owned and Operated, Traditional English-style Tea Room, Homemade Scones, Sandwiches, Quiche, Desserts, and High Tea
Host your special occasion here: themed event, bridal shower, baby shower, or rehearsal dinner, We offer catering and specialty cakes.
Buses Welcome | Seats up to 60 | Reservations Recommended
787 West Montrose Street | Clermont, FL 34711 | 908-670-2305
Only 15 minutes from Disney in Historic Downtown Shopping District
www.erikastearoom.com
advertisers’ index
A Tea Affair ...............................................5
Ashgrove Press ........................................18
Bradford Exchange, he ..........................60
Domino Sugar ...........................................9
Erika’s Tearoom ......................................64
Global Tea Mart ......................................50
Grandma Rae ..........................................65
Jane Pettigrew’s World of Tea .....................4
Kensington Books.....................................1
Lady Bedford’s Tea Parlour .....................63
Laura’s Tea Room ....................................63
Mark T. Wendell Tea Company ...............12
Mid-Atlantic Tea Business Association ..14
Midwest Tea Festival ..............................10
Northwest Tea Festival ...........................12
Paris In A Cup ........................................65
Pennsylvania Tea Festival .......................12
Polite Society School of Etiquette ............5
Ross Simons ..............................................8
Simpson & Vail, Inc. ...............................67
Stauer ......................................................66
Tea & Etiquette .......................................64
We offer heirloom-caliber objects
Tea Parties Around the World .....................6
Teatime Digital ........................................21 destined to become legacy.
histledown Cozies .................................65 Free Shipping with code TEATIME
hyme-out Tea Parties ............................65 (with your order of $69 or more)
Trail Lodge Tea........................................65
Victorian Trading Co. ............................64
World Tea Expo .......................................16
800.800.6647
VICTORIANTRADINGCO.COM

teatimemagazine.com 64
 recipe index

F
French themed Tea Salon
and Cafe serving full
34
luncheon and tea fare,
d
desserts and imported Fillings, Frostings Scones
teas. A little bit of Paris in
Old Towne Orange, CA
& Toppings Apricot-Pistachio
Blackberry Frosting 28 Scones 42
www.parisinacup.com · 714-538-9411
119 S Glassell Street, Orange, CA 92866 Cherry Marmalade 44 Fat Rascal Scones 26
Lemon Frosting 43 Gluten-free Sultana Cream
Lemon-Tarragon Syrup 36 Scones 45
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Her Majesty’s Recipe for
tart a arty Savouries Drop Scones 54
ostess usiness Corned Beef Tea Strawberry & Rose Water
Sandwiches 24 Scones 34
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My Tea Party Hostess Training

Manual includes everything you Curried Chicken Salad
Spreads
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need to start your tea party hostess Sandwiches 31

business; recipes & menu planning, Ham, Tomato Chutney Chive-Horseradish Aïoli 31
promotional & marketing ideas, & Cheddar Tea Mint Lavender Butter 31
business planning. Sandwiches 24
Please call 217-885-3049 Herbed Russet Potatoes 23 Sweets
or for more details visit
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Susan Asher • Owner

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Mint Lavender–Cucumber Black Cherry Mousse 43

hyme-out Tea Parties www.thymeoutteaparties.com
Sandwiches 31 Earl Grey Roly Poly 27
Mushroom Pâté 39 Fruit Tartlets with Lemon-
Mushroom-Steak Tarragon Syrup 35
Canapés 39 Jasmine Green Tea
Trail Lodge Tea specializes Plum Chutney–Blue Shortbread Cookies 36
in Fair Trade Certiŋed Cheese Canapés 39 Lemon-Blueberry Cakes 43
Teas and unique blends. Roast Beef, Cheddar, Mini Majorca Cakes 34
and Watercress Peach & Blackberry
Try these refreshing teas: Sandwiches 31 Puddings 27
Shepherd’s Pies 23 Raspberry Shortbread
CHERRY COLA
Smoked Salmon– Cookies 43
LOGGERHEAD Cucumber Canapés 39 Tartlet Shells 35
ROOT BEER ROOIBOS Whipped Potatoes 23 Treacle Tartlets 27

www.traillodgetea.com EDITOR’S NOTE: Recipe titles shown in gold are gluten-free, provided
USE COUPON CODE TEA TIME FOR 15% OFF ORDER gluten-free versions of processed ingredients (such as flours, prepared
meats, sauces, extracts, and stocks) are used.

65 TeaTime July/August 2018