TEAROOMS • FOOD • TEA • TABLE SETTINGS ANNUAL

Mother’s Day
ISSUE

6LONDON Fun Spots

for Tea Near
Page 54

A Gazebo
Afternoon Tea
Page 42

MAY/JUNE 2017 Vol 14, Issue 3

$5.99US $7.99CAN
06
Favorite Iced Teas
Page 15

0 09281 02876 5
DISPLAY UNTIL JUNE 13, 2017
 MAY/JUNE 2017
.................................
VOLUME 14 . ISSUE 3

I owe to my angel mother

“All that I am, or hope to be,
. ”
—Abraham Lincoln

teatimemagazine.com 2
table of contents

27

33 58
Embellishments Infusions Departments
13 Necessary Things: 17 The Perfect Cup: 7 Come for Tea
Thoughtful Gifts for The Ritual of Tea A note from the editor
Loved Ones Passing down the art
Perfect for Mother's Day and Father's Day 9 Dear TeaTime
49 The Chitra Collection Letters from readers
15 Our Favorites: Iced Teas Tea wares of Japan
Best-loved infusions 11 Tea Events Calendar
54 The Tea Experience: Events in May and June
19 The Complete Table: Afternoon Tea on the Move
Buds & Blooms Trains, buses, boats, and beyond 64 Resources for Readers
Spode Romney Essential information
59 The Mandarin Oriental
Las Vegas 65 Recipe Index
A tea-lover’s jackpot in Sin City Helpful directory of featured foods
Indulgences 61 Organic Assam Tea 65 Advertisers’ Index
22 In Her Honor A rare find A guide to supporting companies
A Mother’s Day tradition
63 The Tea Diaries: TEAROO MS • FOOD • TEA
• TABLE SETTIN GS ANNUAL

33 Bow Tie Tea Enchanted Invitation Mother’s Day

ISSUE

A manly teatime for Dad A magical and fantastic tea party ®

6LON DON
}
Fun Spots
for Tea Near
41 Gluten-free Scone: ON THE Page 54

A Springtide Sweet A Gazebo

COVER
Afternoon Tea
Page 42

Delicious mix of currants and hazelnut

The simple floral design of Royal Albert’s
42 Gazebo Tea Memory Lane is perfect for our Gazebo Tea.
Tea and treats served alfresco Recipes for this well-rounded menu begin on
page 42. Photography by William Dickey
Favorite Iced Teas
Page 15

3 TeaTime May/June 2017

 Order
TODAY!
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Favorite Recipes from

m Notable Tearooms
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TeaTime magazine

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will delight those who include this
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 Tearoom, Fine Teas &
Accessories
8 Sturgis Lane - Lititz, PA 17543
717-627-1776
teaaffair1776@windstream.net
www.ateaaffairlititz.com
Tea Shop Hours: 10:00am - 5:00pm
Tea Room Hours: 11:30am - 3:30pm
We accept reservations for our Tea Room and
also for Bridal Showers, Baby Showers, and
Birthday Parties.
Reservations Preferred
Walk-In When Available
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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©2017 Hoffman Media, LLC. Printed in the USA.
5 TeaTime May/June 2017
March/April 2017 Volume 14, Issue 2
EDITORIAL
EDITOR Lorna Reeves GROUP CREATIVE DIRECTOR
CONTRIBUTING EDITORS Deanna Rippy Gardner
Jane Pettigrew, James Norwood Pratt, ART DIRECTOR
Bruce Richardson Leighann Lott Bryant
ASSOCIATE EDITOR Britt E. Stafford
COPY EDITOR Nancy Ogburn ST YLIST Lucy W. Herndon
EDITORIAL ASSISTANT Sarah Howard
FOOD ST YLIST/RECIPE DEVELOPER
CREATIVE DIRECTOR/PHOTOGRAPHY Janet Lambert
Mac Jamieson
SENIOR PHOTOGRAPHERS SENIOR DIGITAL IMAGING SPECIALIST
John O’Hagan, Marcy Black Simpson Delisa McDaniel
PHOTOGRAPHERS DIGITAL IMAGING SPECIALIST
Jim Bathie, William Dickey, Clark Densmore
Stephanie Welbourne Steele
ASSISTANT PHOTOGRAPHER Caroline Smith
D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Tricia Wagner Williams HUMAN RESOURCES DIRECTOR
ONLINE EDITOR Janece Maze Judy Brown Lazenby
DIGITAL GRAPHIC DESIGNER Alana Hogg IT DIRECTOR Matthew Scott Holt
DEALER PROGRAM MANAGER Janice Ritter
ADMINISTRATIVE ASSISTANT/EDITORIAL
Morgan Crawford
I N T E G R AT E D M A R K E T I N G S O LU T I O N S
VICE PRESIDENT Ray Reed (214) 500-7365 [AR, OK, TX]
ACCOUNT DIRECTORS
Claire Bucalos (919) 602-6546 [NC, VA, WV, DC, MD]
Katie Guasco (225) 485-8830 [LA, MS]
SMSS/Kelly Hediger (770) 380-9894 [AL, GA, KY, TN]
SMSS/Kristine Bihm (917) 748-1572 [FL, GA, SC]
Rhapsodic Media/Kathy Burke (312) 961-4004 [IL, IN, IA, KS, MN, MO, NE, OH, WI]
DIRECT RESPONSE Hagan Media/Katie Hagan (251) 621-9748
ADVERTISING PRODUCTION REPRESENTATIVE Samantha Sullivan
GRAPHIC DESIGNER/PRODUCTION ASSISTANT Rachel Collins
CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano
PRESIDENT/COO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman
EVP/CFO Mary P. Cummings EVP/OPERATIONS & MANUFACTURING
VP/DIGITAL MEDIA Jon Adamson Greg Baugh
VP/EDITORIAL Cindy Smith Cooper VP/INTEGRATED MARKETING SOLUTIONS
VP/ADMINISTRATION Lynn Lee Terry Ray Reed
EDITORIAL & ADVERTISING OFFICE CUSTOMER SERVICE
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teatimemagazine.com
editor’s letter

come for ea
“How did you get interested i ” That’s a question
I’m often asked, but it’s also o requently pose when
writing articles for the magazine. Usually, the response
the interviewee gives involves a wonderful family
tradition passed along by parents or grandparents.
If that resonates with you, why not honor those who
instilled this love of teatime in you with an afternoon
tea? Mothers, grandmothers, and girlfriends will enjoy
our Tiffany Tea (page 22) and our Gazebo Tea (page 42).
The men in your life will appreciate a manly menu in a
setting where bow ties serve as napkin rings (page 33).
If you prefer to give them something they can unwrap,
we have several excellent his-and-hers selections in
Necessary Things on page 13, not to mention our staff ’s iced-tea favorites on page 15.
Contributing Editor Bruce Richardson and his wife, Shelley, are already instilling a love for the ritual
of tea in their grandson, Davis. Bruce shares their story and a really cute photograph in his column on
page 17.
Jane Pettigrew continues the Chitra Collection series of articles with a focus on the history of
Japanese tea wares (page 49). The stylistic variations in the decoration of the pieces are quite striking—
from somewhat plain to elaborately painted. And in a totally different vein, Jane takes us aboard
(literally) several unique tea venues near London in “Afternoon Tea on the Move” (page 54). If you plan to
visit England anytime soon, you’ll want to incorporate several of these teatime options into your itinerary.
Headed to Las Vegas, Nevada? Read TeaTime Associate Editor Britt Stafford’s article about afternoon
tea offerings at Mandarin Oriental, Las Vegas, where you can partake of some excellent infusions, such as
a marvelous Golden Assam. Since visiting India’s Assam region last year, I’ve become quite partial to its
black teas, especially first thing in the morning. For a primer on this stout tea, see my article on page 61,
which is heavily illustrated with senior photographer John O’Hagan’s wonderful work.
Wishing you many memorable teatimes,

Mark Your Calendars!

World Tea Expo (trade show)
June 12–15, 2017
Las Vegas Convention Center
Las Vegas, NV
worldteaexpo.com • 866-458-4935
Midwest Tea Festival
September 9–10, 2017
Ararat Shrine Auditorium
Kansas City, MO
midwestteafest.com
Pennsylvania Tea Festival
September 29–30, 2017
The Rosemary House & Gardens
Mechanicsburg, PA
teafestpa.com • 717-697-5111

7 TeaTime May/June 2017

dear TeaTime

TEAROOMS • FOOD • TEA • TABLE SETTINGS

A Sisterly Celebration 2014
WORLD TEA
AWARDS

WINNER
In your September/October 2014 issue BEST TEA
PUBLICATION

you had a great article on Michigan ®

tearooms. Th is article has given me

one of the most special experiences I
could ever have hoped for. My sister 84
Recipes &
Inspirations
and I were both born in September,
and she retired in September of 2016.
I used the article to find a very nice
tearoom to take her and two friends
to lunch. We had a great time, and we
Pumpkin
Mousse
Tartlets
}
Page 25

now have a great memory we share. We

will be trying other tearooms now that
we know where they are. Th ank you for
the great birthday experience!
M oms
NADINE WHITE Page 44
P

Via E-mail September/October 2014

Teatime Inspiration Tea Additions

I love my TeaTime magazine. I keep
all issues and [am] constantly looking
back for recipes. It is so soothing.
SHIRLEY WILLIAMSON
Via Facebook
I’m one of those tea drinkers who add
milk to the cup before the tea. I’ve
heard that is a no-no. Yes or no?
ELIZABETH HAK
Via Facebook

My guests often ask where I get my
great ideas for tea. Someday I may tell
them. Thank you, TeaTime!
FRAN SINGLETON
Via teatimemagazine.com
For a Friend in Need
I save all my TeaTime magazines, and
when a friend broke her leg and was
laid up for a while, I gave her a few
years of TeaTime to help pass her time.
She said it was the most thoughtful
gift she got! Thanks, TeaTime! Keep up
the good work.
DEBRA DEDOMINICO
Via teatimemagazine.com
Elizabeth, this could very well be the
most hotly (pardon the pun) debated
topic among tea drinkers! According to
the butler in Upstairs, Downstairs, a
popular TV program in the 1970s, “Those
of us downstairs put the milk in first,
while those upstairs put the milk in last,”
an indication that, historically, tea was a
luxury. Nowadays, the beverage is, thank-
fully, much more accessible and affordable.
The benefit of adding milk—or sweetener
or lemon—to the cup after it has been
filled two-thirds with hot tea is that it is
much easier to achieve a pleasing balance.
We recommend trying it that way to see if
it improves your beverage.

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.
 May
tea events calendar
7 19
Tea and Fashion in the Era
of Downton Abbey
1:00 p.m.
Victorian Society
Cal State Fullerton Arboretum
Fullerton, California
Celebrate the styles and accessories from
the years 1912 until 1929 at a four-
course afternoon tea, accompanied by
a fashion show. Guests are encouraged
to get into the spirit with their own
costume or to don beautiful hats for the
occasion. Cost is $45 per person or $320
for a table for eight. To reserve tickets,
call 657-278-4010, or book online at
fullertonarboretum.org.
16 & 17
Shabby Chic Garden Tea Party
6:30 p.m. (Friday), 10:30 a.m. (Saturday)
Anna Marie’s Tea Shop
Liberty, Missouri
With summer only days away, an evening
or a morning in a secret garden fi lled
with flowers, pots of herbs, and the
aroma of fresh-cut grass can be the
perfect preamble to the season. Enjoy
premium blended iced tea, a full tea-
party menu, and the beauty of the 1913
historic home as you relax and catch up
with loved ones. Seating is limited, and
tickets, at $26 apiece, are available to
order at 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 May/June 2017
Scented Geranium Tea and
Workshop
5:30 p.m.
Pinecone Cottage Tea House
Downers Grove, Illinois
Whether you’re a novice in the garden or
gifted with a green thumb, this event will
offer instruction on caring for scented
geraniums, preparing recipes, and enjoying
tea featuring the fruits of your labors. As
a parting gift, guests will take home three
scented geranium plants. The cost for the
class and the tea, which includes sweets
and treats with lemon-geranium iced tea,
is $60 per person. To make a reservation,
call 630-963-9130.
17
June
25
Steel Magnolias
6:00 p.m.
Erika’s Tea Room & Gifts
Clermont, Florida
Put on your favorite shade of blush and
bashful, bring your best friend, and join
Erika’s Tea Room for a Steel Magnolias–
inspired five-course dinner with five teas.
The menu will feature themed dishes,
such as a cuppa, cuppa, cuppa appetizer;
low country chicken stew; and a bleeding
armadillo cake. The cost is $30 per
person, and reservations are required. For
reservations, please call 908-670-2305, or
visit erikastearoom.com.
23
Afternoon Tea with
Queen Victoria, Part 2
2:30 p.m.
Lady Bedford’s Tea Parlour
Pinehurst, North Carolina
Anglophiles and history buffs will enjoy
an afternoon tea while learning about
Great Britain’s second longest reigning
monarch, Queen Victoria. Allis Rennie
will focus on Victoria’s “middle years”
as queen during a time of significant
change in culture, science, industry,
and colonial expansion. The event costs
$30 per person, and reservations can be
made by calling 910-255-0100.
History of George III and
Queen Charlotte
4:00 p.m.
The Charlotte Museum of History
Charlotte, North Carolina
As part of the Teas of the British Isles
series, the Charlotte Museum of History
invites guests to enjoy tea and a variety
of confections with a presentation that
explores the lives of King George III
and Queen Charlotte. The event is $20
for museum members and $25 for the
general public. To register for this tea,
visit charlottemuseum.org.
tell
us!
 necessary things

Thoughtful Gifts
for Loved Ones
Show your parents you cherish
them with these wonderful
Mother’s and Father’s Day gifts.
Polished Palates
Tea connoisseurs will revel in Newby Teas’ gourmet loose-leaf
line. Packaged in stunning 100-gram caddies, the fragrant notes
of Supreme Jasmine or the warm, malty flavors of Rare Assam
are ideal gifts for loved ones who appreciate fine teas. ($65 for
Assam, $70 for Jasmine; newbyteas.us or 517-999-0590)

Familiar Fragrances
Does the aroma of a freshly
mowed lawn or a big bouquet
of flowers trigger fond
memories of your childhood
home? Peony Blush and Cut
Grass 12-ounce candles come
in a pristine white glass and
offer refreshing scents that
last up to 50 hours. ($35.90;
Teas for Their Tastes hillhousenaturals.com or
Crafted especially for mothers and fathers, these 800-993-2767)
Tea Gift Collections are perfect for parents who
have different taste preferences. Each themed
collection comes complete with five 1-ounce
varieties of tea, a measuring spoon, and an infuser
ball. ($19.99; culinaryteas.com or 866-799-4005)

Patterns ffor P
P Parents
Wedgwood’s Jasper Conran floral teacup and saucer set
features the feminine blooms of spring—perfect for Mom
to use for sipping her daily brew. And for Dad, the Byzance
teacup and saucer set, also by Wedgwood, boasts striking
jewel tones and an intricate geometric design. ($49 for
Jasper Conran set, $67.20 for Byzance set; wedgwood.com or
877-720-3486)

13 TeaTime May/June 2017

 our favorites

Blackberry Cold Brew Morning M

Mojo Pure Peachh Iced Tea
OLIVER PLUFF & CO. THE TEA SPOT
POT ZHI TEA
oliverpluff.com • 843-779-6622 theteaspot.com • 303-444-8324 zhitea.com • 888-944-4832
GL ASSWARE: Mikasa Stephanie GL ASSWARE: Mikasa Arctic Lights GL ASSWARE: Mikasa Lustre Platinum Collins
“The blackberry leaves and flavoring “Reminiscent of cake batter, the distinct “Whether sweetened or as-is, this classic
used in this easy-to-steep black-tea flavor of vanilla in this tea is amplified black tea contains subtle hints of peach
blend impart a marvelous fruitiness.” when simple syrup and ice are added.” that don’t overpower the delicious taste.”
—Lucy Herndon, stylist —Janice Ritter, dealer program manager —Britt Stafford, associate editor

Iced Teas
As summer comes upon us, a refreshing glass of iced tea—with or
wiithout
h added
dd d sweetener—will helpp combat the impending
mpending heat.

Apricoot Peach Fruit Tea Tropical Passion Decaf Tulsi Blaack Tea
HC VALENTINE COFFEE COMPANY SHANGRI
ANGRI LA TEATULIA
hcvalentine.com • 800-366-5836 Shangrilaco.com • 800-487-1648 teatulia.com • 303-433-2980
GL ASSWARE: Mikasa Capella GL ASSWARE: Mikasa Jewel Band GL ASSWARE: Mikasa Swirl White
“Crisp and tangy, the combination of “Notes of passion fruit and pineapple “Poured over ice, this brew has a com-
apricot and peach stands out in this give this well-rounded decaffeinated plex combination of floral and spicy
caffeine-free drink, making it a refresh- black tea a delightfully long finish.” notes. It’s perfect as a normalizing and
ing summer beverage.” —Lorna Reeves, editor de-stressing tea.”
—Sarah Howard, editorial assistant —Janet Lambert, recipe developer/food stylist

...............................................................................................................................................................................................................................
A GENTLE REMINDER: Not all iced teas are prepared in the same way. Please consult the packaging or the tea purveyor for
proper water temperature, steeping time, and the amount of leaf to use. It is normal for most teas to cloud when refrigerated.
All iced beverage glasses are available from Mikasa, 866-645-2721, mikasa.com.
15 TeaTime May/June 2017
 teas. A little bit of Paris in
French themed Tea Salon

16
Old Towne Orange, CA
and imported
luncheon and tea fare,
Trail Lodge Tea specializes

and Cafe serving full

Teas and unique blends.
in Fair Trade Certiŋed

teatimemagazine.com
www.parisinacup.com · 714-538-9411
119 S Glassell Street, Orange, CA 92866
Try these unique blends:

desserts
LOGGERHEAD GREEN TEA
ROOT BEER ROOIBOS

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 the perfect cup
The Ritual
of Tea
Text by Bruce Richardson
Photography by Shelley Richardson
Tea is something one learns to appreciate through
feeling, not through verbal instructions. If a person
maintains a state of quietness, only then will one
appreciate the quietness inherent in tea. —Lu Yu
wife and I have found great delight this year
n introducing our 2-year-old grandson to the
ritual of tea. Whether green, strawberry, or
black with lots of milk, Davis is enthralled with all the
tea families and takes great pleasure in pouring the
beverage from his tiny teapot into his porcelain cup
with the giraffe handle. He gives the monkey-handled
cup to Pop-Pop (that’s me). Never mind that much
of the tea flows down the giraffe’s neck and into the
saucer before he can halt the pour; these are skills that
will come as his small hands coordinate with his eyes
and brain. For now, we are thrilled that Davis is in love
with his budding tea ritual.
The ritual of tea, in its myriad forms, has been
re-enacted for more than a thousand years. In eighth
century China, Lu Yu wrote Cha Ching, a 10-chapter
book whose fifth chapter was devoted entirely to
instructions on making tea. The formalized tea
ceremony had been instituted in Japan by the 15th
century; England was enamored with its own unique
tea ceremony—before cakes and scones—in the 17th
century; and by the 1770s, Bostonians were steeping a
rebellion over their passion for tea.
Even with this long history of tea devotion, I am
frequently asked what’s driving America’s current love
affair with tea. I often suggest that our modern lives
are too cluttered, and the art of making tea has an
TeaTime contributing editors Bruce Richardson and Jane Pettigrew are authors of The New Tea Companion
(Third Edition), 2015, Benjamin Press. Shelley and Bruce Richardson are the owners of Elmwood Inn Fine Teas.
17 TeaTime May/June 2017
Contributing Editor Bruce Richardson shares a teatime ritual with
his grandson, Davis, in the office of Elmwood Inn Fine Teas.
innate ability to remove us from the mundane and lead
us to the profound.
Throughout the steps of tea-making, tea becomes
our teacher. In the act of heating water, the kettle
makes us wait. In the act of steeping tea, the teapot
teaches us patience. In the act of waiting for the tea to
cool in the cup, our minds are stilled, and we become
aware of those around us. In the ritual of making tea,
we rediscover our humanity, which has become obscure
in the midst of a life that is often moving too fast and
filled with too much.
As important as reading and math are, the skill of
making tea is one of the disciplines I want to teach my
grandson. I hope that years from now Davis will carry
his tea ritual into his college dorm. I trust that, like
his Pop-Pop, he will someday sit at a London tea table,
sharing stories with new friends from around the world,
or pass a bowl of matcha in a centuries-old tea hut in
Kyoto, or hand his teacup to a garden manager in the
shade of a eucalyptus tree on a mountain in Darjeeling.
I find assurance in knowing that he will discover fellow
tea ritualists all along life’s incredible journey.
This is my advice for Davis—and all students of tea:
Keep practicing your pouring and nurturing your tea
ritual because oh, the places you will go, the teas you
will drink, the people you will meet, and the memories
you will keep!
 Sweet Almond Rooibos

Outstanding flavor and antioxidants...

zero caffeine!
www.carriagehousetea.com 1-844-SIPNTEA (747-6832)

teatimemagazine.com 18
the complete table

Buds & Blooms

Text by Britt Stafford / Photography by Stephanie Welbourne Steele

fferent types of flora have served as a muse for paintings, symbolism

in literary pieces, and inspiration for fabric designs. Flowers also
ave inspired beautiful patterns for china, such as the arrangement
th
hat makes up the centerpiece of Romney by Spode, introduced in 1952.
While mixing patterns can seem a challenge at times, try pairing the bold
flooral with a gingham table runner and napkins. The geometric design will
serve as a subtle backdrop for the white of the china, allowing the blossoms to
remain the center of attention. Wicker napkin rings add to the classic charm
off this tablescape.

19 TeaTime May/June 2017

Spode Romney
makes a lovely
focal point for a
springtime tea.

For an informal occasion, a

woven place mat provides
a neutral background,
allowing the colors of the
flowers to pop against the
deep blue of these Cambria
dinner and salad plates
from Pottery Barn.
Casual

Classic

The gold
o trim on Anna’s
Palette Indigo Blue
dinner plates by Anna
Weatherley, paired with
a set of Kirk Stieff King
sterling flatware, elevate
the table setting for an
elegant celebration.
Formal

teatimemagazine.com 20
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 In Her Honor
Celebrate Mother’s Day superbly by blending traditional and
contemporary styles for an elegant afternoon tea.
Photography by William Dickey

teatimemagazine.com 22
“If you knew how great is a mother’s love,
you would have no fear.” —J.M. Barrie
 Vanilla Heart Scones
Yield: 13

2 cups unbleached white fine pastry

flour, such as Bob’s Red Mill
⁄ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter
1 vanilla bean pod
½ cup plus 2 tablespoons cold heavy
whipping cream
Garnish: additional granulated sugar

• Preheat oven to 350°.

• Line a baking sheet with parchment
paper.
• In a large bowl, combine flour, sugar,
baking powder, and salt, whisking well.
Using a pastry blender, cut butter into
flour mixture until it resembles coarse
crumbs.
• Using a sharp knife, split vanilla
bean pod lengthwise, and scrape seeds
into cream. Whisk until blended. Add
to flour mixture, stirring until evenly
moist. (If dough seems dry, add more
cream, 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. Knead gently 4 to 5 times.
Using a rolling pin, roll dough to a
½-inch thickness. Using a 2¼-inch
fluted heart-shaped cutter, cut 13
scones from dough, rerolling scraps as
necessary. Place scones 2 inches apart
on prepared baking sheet.
• Garnish tops of scones with addi-
tional granulated sugar, if desired.
• Bake until edges are golden brown
and a wooden pick inserted in the
centers comes out clean, approximately
15 minutes.
• Serve warm.

Recommended Condiments
• Clotted Cream
• Lemon Curd

25 TeaTime May/June 2017

 TEA
sommelier
....................................................................

To mark the special occasion,

serve flavorful teas, such as these selections,
along with each course.

SCONE COURSE:
Carriage House’s Jasmine Bouquet
(carriagehousetea.com, 336-736-8714)

SAVORIES COURSE:
Mark T. Wendell Tea Company’s
Victorian Afternoon Tea Blend
(marktwendell.com, 978-635-9200)

SWEETS COURSE:
Global Tea Mart’s Passion Fruit Oolong
(globalteamart.com, 844-208-2337)

Herbed Gruyère Quiches
Yield: 8
1 (14.1-ounce) box refrigerated pie
dough
½ cup shredded Gruyère cheese
1 tablespoon snipped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon fresh thyme leaves
1 large egg
¾ cup heavy whipping cream
¼ teaspoon salt
⁄ teaspoon ground black pepper
27 TeaTime May/June 2017
• Preheat oven to 450°.
• Lightly spray 8 (4-inch) tartlet
pans with cooking spray.
• On a lightly floured surface, unroll
pie dough. Using a 4½-inch round
cutter, cut 8 rounds from dough.
Press dough rounds into tartlet pans,
trimming excess as necessary. Using
the large end of a chopstick, press
dough into indentations in sides
of tartlet pans. Prick bottom of pie
dough with a fork to prevent puffing.
• Place tartlet pans on a rimmed
baking sheet. Freeze for 15 minutes.
• Bake until light golden brown, 7 to
8 minutes. Let cool completely.
• Reduce oven temperature to 350°.
• In each prepared tartlet pan, layer
cheese, dill, chives, and thyme.
• In a large liquid-measuring cup,
combine egg, cream, salt, and pep-
per, whisking well. Divide egg mix-
ture evenly among tartlet pans.
• Bake until quiches are set and
slightly puffed, approximately 15
minutes. Let cool slightly before
removing from tartlet pans.
• Serve warm or at room tempera-
ture for up to 3 hours.
Roast Chicken Salad
Tea Sandwiches
Yield: 16
½ cup mayonnaise
2 tablespoons white balsamic vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups finely chopped roast chicken
breast*
3 tablespoons capers
2 tablespoons finely chopped celery
1 tablespoon chopped fresh parsley
32 slices firm white sandwich bread,
frozen
½ cup spring mix lettuce
Garnish: additional capers, fresh
parsley leaves
• In a medium bowl, combine may-
onnaise, vinegar, sugar, salt, and
pepper, whisking well. Add chicken,
capers, celery, and parsley, stirring
well. Cover, and refrigerate until well
chilled, 6 to 8 hours.
• Using a 2-inch hexagonal cutter, cut
32 shapes from frozen bread, discard-
ing scraps. Cover with damp paper
towels, or store in a resealable plastic
bag to thaw and prevent drying out.
• Divide lettuce among 16 bread
shapes, and spread a layer of chicken
salad on top of lettuce. Top with
remaining 16 bread shapes. Cover
with damp paper towels, and let bread
thaw completely (approximately
30 minutes) before serving.
• Garnish each tea sandwich with
additional capers and a parsley leaf, if
desired.

*Process roast chicken meat in the work

bowl of a food processor to chop finely.

Smoked Salmon–
Cucumber Canapés
Yield: 12

1 (8-ounce) package cream cheese,

softened
1 (4-ounce) package smoked salmon
3 tablespoons pickled sushi ginger,
drained
1 teaspoon fresh lemon zest
¼ teaspoon ground black pepper
2 whole English cucumbers
12 pickled sushi ginger flowers*

• In the work bowl of a food proces-

sor, combine cream cheese, salmon,
pickled ginger, lemon zest, and
pepper, pulsing until combined and
smooth. Transfer mixture to an air-
tight container, and refrigerate until
very cold, 6 to 8 hours.
• Using a vegetable peeler, scrape
cucumber vertically, creating alternat-
ing stripes. Trim and discard ends
from cucumber. Cut cucumber into
1-inch sections, making sure cuts
are straight so cucumber sections sit
level. Turn each section onto a cut
side, and place on work surface.
• Using a melon baller, scoop a shal-
low cavity in cucumber sections,
discarding center pulp.
• Transfer cold salmon mixture to a
piping bag fitted with large open star
tip (Wilton #1M). Pipe mixture into
cavity of each cucumber section. Top
each canapé with a pickled ginger
flower.
• Serve immediately.

*Beginning on a short end, roll each slice

of pickled sushi ginger into a flower shape.

teatimemagazine.com 28

New York–Style
Petite Cheesecakes
Yield: 12
½ (9-ounce) package chocolate wafer
cookies, such as Nabisco
⁄ cup plus 4 tablespoons granulated
sugar, divided
3 tablespoons unsalted butter, melted
1 (8-ounce) package cream cheese,
softened
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
½ teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
¾ teaspoon vanilla extract
1 large egg
¾ cup sour cream
Garnish: blueberries and fresh mint
• Preheat oven to 350°.
• Lightly spray a 12-well mini
cheesecake pan with cooking spray.
• Place cookies in the work bowl of a
29 TeaTime May/June 2017
food processor, and pulse until finely
chopped into crumbs.
• In a medium bowl, combine choco-
late wafer crumbs, 1 tablespoon
sugar, and melted butter, stirring
well. Divide mixture evenly among
prepared wells of cheesecake pan.
Press evenly into a firm layer.
• Bake for 6 minutes. Let cool
completely.
• In a medium mixing bowl, combine
cream cheese, ⅓ cup sugar, cream,
flour, lemon zest, lemon juice, and
½ teaspoon vanilla extract. Beat
at high speed until combined and
creamy. Add egg, beating well.
Divide mixture evenly among wells
of prepared pan.
• Bake for 11 minutes.
• In a small bowl, combine sour
cream, remaining 3 tablespoons
sugar, and remaining ¼ teaspoon
vanilla extract, stirring well. Using
a 2-teaspoon levered scoop, divide
mixture among cheesecakes.
• Bake for 5 minutes. Let cheese-
cakes cool completely in pan.
• Cover pan with plastic wrap, and
refrigerate until very cold, at least 6
hours.
• Carefully remove cheesecakes from
pan.
• Garnish with blueberries and fresh
mint, if desired.
White Chocolate
Macarons
Yield: 20 sandwich cookies
3 large egg whites
2 cups confectioners’ sugar
1 cup plus 1 tablespoon almond meal
/ teaspoon salt
1 tablespoon granulated sugar
1 (.75-ounce) bottle blue soft gel paste
food coloring, such as AmeriColor
Sky Blue
1 recipe White Chocolate Buttercream
(recipe follows)
• Place egg whites in a medium bowl,
and let stand, uncovered, at room
temperature, for exactly 3 hours.
• Line 2 rimmed baking sheets with
parchment paper. Using a pencil,
draw 1½-inch circles 2 inches apart
on parchment paper. Turn parch-
ment paper over.
• In the work bowl of a food proces-
sor, combine confectioners’ sugar,
almond meal, and salt, pulsing just
to combine.
• Beat egg whites at medium-high
speed with a mixer until frothy.
Gradually add granulated sugar,
beating at high speed until stiff
peaks form, 3 to 5 minutes. (Egg
whites will be creamy, shiny, and
thick.) Add desired amount of food
coloring, beating just until incor-
porated. Add almond mixture to
egg whites, folding gently with a
rubber spatula until batter falls from
spatula in thick ribbons. Let batter
stand for 15 minutes.
• Transfer batter to a pastry bag fit-
ted with medium round tip (Wilton
#12). Pipe batter into drawn circles
on prepared baking sheets. Slam
baking sheets vigorously on counter
top 5 to 7 times to release air bubbles.
Let stand at room temperature for 45
to 60 minutes before baking to help
develop macaron’s signature crisp ex-
terior when baked. (Macarons should
feel dry to the touch and not stick to
the finger.)
• Preheat oven to 275°.
• Bake until macarons are firm to
the touch, approximately 20 min-
utes. Let cool completely on pans.
• Transfer macarons to an airtight
container with layers separated by
waxed paper. Refrigerate until ready
to fill and serve.
• Place White Chocolate Butter-
cream in a pastry bag fitted with
a medium round tip (Wilton #12),
and pipe buttercream onto flat side
of half of macarons. Top each with
another macaron, flat sides together.
Push down lightly, and twist so fill-
ing spreads to edges.
• Serve immediately, or place in an
airtight container, and refrigerate
for up to 3 days. Let come to room
temperature before serving.

White Chocolate Buttercream

Yield: 1 cup

1 (4-ounce) bar white baking

chocolate
½ cup unsalted butter, softened
2 cups confectioners’ sugar
¼ teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon whole milk

• Melt white chocolate according to

package instructions. Let cool slightly.
• In a medium mixing bowl, combine
butter, confectioners’ sugar, salt,
vanilla, and milk. Beat at medium
speed with a mixer until smooth and
creamy. Add melted white chocolate,
and beat at high speed until mixture
is light and fluffy.
• Use immediately, or transfer but-
tercream to an airtight container, and
refrigerate until needed. Let come to
room temperature before using.

teatimemagazine.com 30
 Blue Battenberg Cake
Yield: 8 slices
½ cup plus 2 tablespoons unsalted
butter, softened
½ cup castor (extra-fine granulated)
sugar
2 large eggs
1 cup self-rising flour
½ teaspoon almond extract
1 (.25-ounce) bottle blue liquid food
coloring
½ teaspoon lemon extract
⁄ cup orange marmalade
1 (24-ounce) box white vanilla
fondant, such as Wilton
Garnish: Fancy Flours edible blue
sugar pearls (fancyflours.com)
• Preheat oven to 350°.
• Spray an 8-inch square baking pan
with cooking spray. Line pan with
parchment paper, and spray again.
• Using a piece of foil approximately
8 inches long, make a foil divider
for pan by folding in half, then fold
in half again. Referring to Photo 1,
31 TeaTime May/June 2017
stand foil rectangle in the center of
pan to create a divider. Spray divider
with cooking spray.
• Referring to Photo 2, place another
piece of parchment paper (approxi-
mately 12x8 inches) over foil divider
in prepared pan, folding as needed to
fit. Spray parchment paper again.
• In a medium mixing bowl, combine
butter and sugar. Beat at high speed
with a mixer until light and creamy,
approximately 3 minutes. Add
eggs, one at the time, beating until
incorporated. Add flour, folding to
combine.
• Divide batter into 2 equal por-
tions. To one portion, add almond
extract and desired amount of food
coloring, stirring to blend. Spread
batter into one side of prepared pan,
smoothing to create a level surface.
• To remaining portion of batter,
add lemon extract, stirring to blend.
Spread batter into remaining side of
prepared pan, smoothing to create a
level surface. Tap pan on countertop
to reduce air bubbles.
• Bake until a wooden pick inserted
in the centers comes out clean, 23 to
25 minutes. Let cakes cool in pans
for 10 minutes. Turn out cakes onto
wire racks, and let cool completely.
• Place cakes on a cutting surface.
(If either cake has a domed top, cut
level, using a long serrated bread
knife.) Using a long serrated bread
knife, cut cakes lengthwise into 2
equal sections. Trim sections to
measure 1⅛ inches in width. Wrap
each section securely in plastic wrap,
Battenberg Cake HOW-TO:
1 2
and let stand overnight to make cake
easier to work with.
• In a small saucepan, heat orange
marmalade over low heat, stirring
to loosen. Using a pastry brush, coat
tops of both blue sections with mar-
malade. Stack a lemon section on top
of each blue section. Flip one stack
so that blue section is on top. Brush
long side of one stack with melted
marmalade. Press sides together.
(Marmalade will serve as the glue.)
Trim ends of cake stacks evenly.
• Knead and roll out fondant to a
8x10-inch rectangle, according to
package directions.
• Brush top of cake stack with mar-
malade. Place cake stack, marmalade
side down, in center of fondant
sheet. Brush all remaining sides of
cake stack with marmalade.
• Wrap cake with fondant, pressing
and smoothing fondant so it adheres
to cake. Turn cake over. Fold and
tuck in ends of fondant to keep cake
moist.
• Place cake on cutting board, and
wrap securely in plastic wrap, making
sure plastic is in contact with fondant
to prevent it from drying out.
• Just before serving, unwrap cake.
Using a straight edge such as a plas-
tic ruler, press down diagonally on
fondant every ½ inch or so to create
a diamond pattern.
• Garnish diamond pattern with
edible blue sugar pearls, if desired.
• Using a long serrated bread knife,
trim ends, and cut cake into 8 slices,
using gentle sawing motion.
 Bow Tie Tea
A suave and stylish teatime is
an impeccable way to honor Father’s Day.
Photography by John O’Hagan / Tea Pairings by Simpson & Vail, Inc.
 TEA
sommelier
....................................................................

Accompany this manly menu with teas from

Simpson & Vail that will delight Dad this
Father’s Day. Order online at svtea.com
or by phone at 800-282-8327.

SCONE COURSE:
Assam Belseri Estate Organic Black Tea

SAVORIES COURSE:
Edgar Allan Poe’s Black Tea Blend

SWEETS COURSE:
Blue Moon Tea
“What do I owe my
father? Everything!”
—Henry Van Dyke

Cheddar-Chive Scones
Yield: 8

2 cups all-purpose flour

2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter,
cut into pieces
½ cup shredded sharp Cheddar cheese
1 tablespoon snipped fresh chives
¾ cup plus 1 tablespoon cold heavy
whipping cream, divided

• Preheat oven to 350°.

• Line a rimmed baking sheet with
parchment paper.
• In a large bowl, combine flour, bak-
ing powder, and salt, whisking well.
• Using a pastry blender, cut butter
into flour mixture until it resembles
coarse crumbs. Add cheese and
chives, stirring well.
• Add ¾ cup cream to flour mix-
ture, 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. Knead gently 4 to 5
times. Using a rolling pin, roll dough
to a ¾-inch thickness. Using a 2¼-
inch square cutter, cut 8 scones from
dough. Place scones 2 inches apart
on prepared baking sheet.
• Brush tops of scones with remain-
ing 1 tablespoon cream.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in the centers comes out Black Pepper Butter • In a small bowl, combine butter and
clean, approximately 20 minutes. Yield: ½ cup pepper, stirring until well blended.
• Serve warm. • Transfer mixture to a pastry bag fit-
½ cup salted butter, at room ted with a large open-star tip (Wilton
Recommended d d Condiment
d temperature #1M), and pipe individual portions
• Black Pepper Butter (recipe follows) ¼ teaspoon freshly ground black into small bowls or butter pats.
pepper • Refrigerate until needed.

teatimemagazine.com 36

Pastrami-Swiss
Tea Sandwiches
Yield: 8
4 slices rye bread with caraway seeds
2 slices Swiss cheese
1 tablespoon mayonnaise
1 tablespoon spicy brown mustard
⁄ cup spring mix lettuces
8 ultra-thin slices pastrami
• Using a serrated knife, cut and dis-
card crusts from bread slices, creat-
ing a perfect square. Cut each square
diagonally into 4 triangles. Cover
bread with damp paper towels, or
place bread in a resealable plastic bag
to prevent drying out while prepar-
ing other ingredients.
• Cut cheese into 8 triangles, the
same size as bread triangles.
• In a small bowl, combine mayon-
naise and mustard, stirring well.
• Spread a layer of mayonnaise-
mustard mixture onto each bread
triangle. Top each of 8 bread tri-
angles with a cheese triangle. Cover
cheese layer with lettuces. Fold each
pastrami slice in half, then in half
again, creating a triangle, and place
on top of lettuces, trimming pastrami
as needed to fit bread triangles.
Top each with a remaining bread
triangle, mayonnaise side down.
37 TeaTime May/June 2017
• Serve immediately, or cover with
damp paper towels, place in a cov-
ered container, and refrigerate for a
few hours until serving time.
Pizza Flatbread Sticks
Yield: 8
1 (¼-inch-thick) flatbread
1 teaspoon olive oil
8 slices tomato-basil Jack cheese, such
as Sargento
2 tablespoons pizza sauce
16 slices pepperoni
8 slices Campari tomato
Garnish: microgreens
• Preheat oven to 350°.
• Line a baking sheet with parch-
ment paper.
• Using a 1¾-inch round cutter, cut
8 rounds from flatbread, discard-
ing scraps. Place rounds on baking
sheet, and brush tops with olive oil.
• Bake until light golden brown,
approximately 5 minutes. Let cool.
• Using the same cutter, cut 12
rounds from cheese slices, discarding
scraps.
• Spread a layer of pizza sauce onto
toasted flatbread rounds. Top each
round with a cheese round, a pep-
peroni slice, another cheese slice,
and another pepperoni slice. Place
a tomato slice on top of final pep-
peroni layer.
• Garnish with microgreens, if desired.
• Serve immediately.
Beef Fillet Crostinis
Yield: 8
8 prepared multigrain crostini
1 tablespoon melted butter
1 (6- to 8-ounce) beef tenderloin fillet
½ teaspoon olive oil
⁄ teaspoon garlic powder
⁄ teaspoon salt
⁄ teaspoon freshly ground black
pepper
¼ cup mayonnaise
1 teaspoon freshly ground
horseradish
Garnish: flat-leaf parsley
• Preheat oven to 350°.
• Line a baking sheet with parch-
ment paper.
• Arrange crostini on prepared bak-
ing sheet. Brush crostini lightly with
melted butter. Bake until lightly
toasted, approximately 5 minutes.
• Line another baking sheet with
aluminum foil.
• Heat a small nonstick sauté pan
over medium-high heat.
• Drizzle both sides of fillet with
olive oil, and season with garlic
powder, salt, and pepper. When pan
is hot, sear fillet on all sides until
brown and slightly charred. Place on
prepared baking sheet, and place in
oven to finish cooking until desired
degree of doneness is achieved, 5
to 7 minutes for rare. Remove from
oven, and let rest for 10 minutes.
• Using a long sharp knife, slice beef
thinly.
• In a small bowl, combine mayon-
naise and horseradish.
• Spread a layer of mayonnaise mix-
ture onto each crostini. Divide beef
among crostini.
• Garnish each crostini with a pars-
ley leaf, if desired.
 Banana-Cream Tartlets
Yield: 32
3 large egg yolks
¼ cup granulated sugar
1¼ cups whole milk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon salted butter
1¼ teaspoons vanilla extract
2 boxes mini (1.75-inch) shortbread
tartlet shells, such as Clearbrook
Farms
2 bananas, sliced into 32 pieces
1 recipe Sweetened Whipped Cream
(recipe follows)
Garnish: 16 mini vanilla wafers
• In a medium heatproof bowl, com-
bine egg yolks and sugar.
• In a small bowl, combine flour and
cornstarch, whisking well. Add to
egg mixture, stirring until a smooth
paste forms.
• In a medium saucepan, bring milk
to just under a boil over medium-
high heat. Remove from heat.
• Add hot milk very gradually to
egg mixture, whisking constantly to
temper eggs. Pour mixture back into
saucepan, and cook over medium
heat, whisking constantly until mix-
ture thickens. Remove from heat.
• Add vanilla extract and butter,
whisking well. Pour pudding into a
clean heatproof bowl, and immedi-
ately cover surface with plastic wrap
to prevent a skin from forming. Let
cool to room temperature.
• Refrigerate pudding for up to a
day. Whisk to loosen before using.
• Just before serving, fill tartlet
shells with custard. Place a banana
slice on top of custard in each tartlet
shell.
• Place Sweetend Whipped Cream
in a pastry bag fitted with a medium
open-star tip (Wilton #32). Pipe a
rosette of whipped cream onto each
banana slice.
• Garnish each tartlet with half a
mini vanilla wafer, if desired.
39 TeaTime May/June 2017
Sweetened Whipped Cream
Yield: 2 cups
1 cup cold heavy whipping cream
2 tablespoons confectioners’ sugar
¼ teaspoon vanilla extract
• In a small mixing bowl, combine
cream, confectioners’ sugar, and
vanilla extract. Beat at high speed
with a mixer until thickened and
creamy.
• Use immediately.
Peanut Butter–Chocolate
Bars
Yield: approximately 32
1 cup graham cracker crumbs
1 cup confectioners’ sugar
½ cup plus 2 tablespoons creamy
peanut butter, divided
½ cup salted butter, melted
¾ cup bittersweet chocolate morsels
Garnish: chopped roasted unsalted
peanuts
• Line an 8-inch square pan with foil,
leaving a 1-inch overhang on all sides.
Spray foil lightly with cooking spray.
• In a medium bowl, combine
graham cracker crumbs, confection-
ers’ sugar, ½ cup peanut butter, and
melted butter, stirring well. Press
mixture into prepared pan.
• In a microwave-proof medium
bowl, combine chocolate morsels
and remaining 2 tablespoons peanut
butter. Heat at medium power in a
microwave oven at 1-minute inter-
vals, stirring at each interval, until
melted and smooth.
• Using an offset spatula, spread
chocolate mixture over crumb base.
• Garnish with chopped peanuts, if
desired.
• Refrigerate until set before cutting
into bars, approximately 4 hours.
Using foil overhang as handles, lift
from pan. Peel off and discard foil,
and place on a cutting surface.
• Using a long sharp knife and press-
ing in a downward motion, cut into
1x2-inch bars.
• Serve immediately, or place in an
airtight container with layers sepa-
rated by waxed paper and refrigerate
until needed.
Maple-Bacon Fudge
Yield: approximately 88 pieces
3 cups granulated sugar
¾ cup salted butter
1 (5-ounce) can evaporated milk
1 (12-ounce) package white chocolate
morsels
1 (7-ounce) jar marshmallow crème
3 tablespoons maple extract*
Garnish: crisp cooked bacon pieces
• Line an 11x8-inch baking pan with
foil, leaving a 1-inch overhang on all
sides. Coat foil lightly with butter, or
spray lightly with cooking spray.
• In a large saucepan, combine sugar,
butter, and evaporated milk. Bring
to a full boil over medium-high heat,
stirring constantly, approximately 5
minutes. Remove from heat.
• Add white chocolate, stirring until
melted. Add marshmallow crème
and maple extract, stirring vigor-
ously until well incorporated.
• Pour mixture into prepared pan.
Let cool completely at room
temperature.
• Using foil overhang as handles, lift
from pan. Peel off and discard foil,
and place on a cutting surface.
• Using a long sharp knife and press-
ing in a downward motion, cut into
1-inch squares.
• Serve immediately, or place in an
airtight container with layers sepa-
rated by waxed paper, and refriger-
ate until needed.
• Garnish each square with bacon
pieces just before serving, if desired.
*To balance the white chocolate flavor,
3 tablespoons maple extract are needed.
 gluten-free scone

A
Springtide
Sweet
The flavorful combination
of currants and hazelnut
results in a gluten-free scone
perfect for warmer weather.
Photography by Stephanie Welbourne Steele
Tea Pairing by Trail Lodge Tea

Currant-Hazelnut Scones
Yield: 9

1 cup all-purpose gluten-free flour,

such as Bob’s Red Mill 1 to 1
1 cup hazelnut flour, such as Bob’s
Red Mill
⁄ cup granulated sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon ground cardamom
4 tablespoons cold unsalted butter,
cut into pieces
½ cup dried currants
¾ cup cold heavy whipping cream
¼ teaspoon vanilla extract
• Preheat oven to 350°.
• Line a baking sheet with parch-
ment paper.
• In a large bowl, combine flours,
sugar, baking powder, xantham gum,
salt, and cardamom, whisking well.
• Using a pastry blender, cut butter
into flour mixture until it resembles
coarse crumbs. Add currants, stir-
ring to combine.
• In a small bowl, combine cream and
vanilla extract. Add 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 together with
hands until a dough forms.
• Turn out dough onto a lightly
floured surface. Knead gently 4 to 5
times. Using a rolling pin, roll dough
TEA
sommelier
.....................................................................................................
This well-balanced blend of black teas is a fitting accompaniment for this
delightful scone. Order online at traillodgetea.com or by phone at 314-680-3015.
High Country Tea
to a 1-inch thickness. Using a 2-inch Mock Clotted Cream
round cutter, cut 9 scones from Yield: 1½ cups
dough, rerolling scraps as necessary.
Place scones 2 inches apart on pre- 1 cup cold heavy whipping cream
pared baking sheet. ½ cup mascarpone cheese
• Bake until edges are golden brown 2 tablespoons confectioners’ sugar
and a wooden pick inserted in the
centers comes out clean, 18 to 20 • In a medium mixing bowl, combine
minutes. cream, mascarpone cheese, and con-
• Serve warm. fectioners’ sugar. Beat at high speed
until thickened and desired consis-
Recommended Condiments
tency is achieved.
• Mock Clotted Cream (recipe follows)
• Cover, and refrigerate until
• Blueberry and blackcurrant preserve,
needed, up to 3 days.
such as Mackays

41 TeaTime May/June 2017

 n afternoon outdoors is

Gazebo
Tea
est accompanied by good
ffriends, delectable treats,
aand a pot of hot tea.

gra
rrap
p by Williaam
m e
e ngs
ng C
Ca al Teas
 TEA
sommelier
....................................................................

This trio of teas from Capital Teas

complements the foods of this teatime menu.
To order, go to capitalteas.com, or
call 800-484-8327.

SCONE COURSE:
Annapolis Treasures (organic)

SAVORIES COURSE:
Dark & Stormy (organic)

SWEETS COURSE:
Lemon Drop
 Jasmine–Green Tea
Scones
Yield: 12
1 cup heavy whipping cream
4 tablespoons jasmine green tea
leaves*, divided
2 cups all-purpose flour
⁄ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter,
cut into pieces
½ teaspoon vanilla extract
• In a small saucepan, heat cream
over medium-high heat until very
hot, but not boiling. Remove from
heat; add 2 tablespoons tea leaves.
Cover, and let steep for 15 minutes.
Strain cream though a fine mesh
sieve, and discard solids. Cover
cream, and refrigerate until cold,
6 to 8 hours.
• Preheat oven to 350°.
• Line a rimmed baking sheet with
parchment paper.
• Using a mortar and pestle or an
electric spice grinder, grind remain-
ing 2 tablespoons tea leaves.
• In a large bowl, combine flour,
sugar, ground tea leaves, baking
powder, and salt, whisking well.
Using a pastry blender, cut butter
into flour mixture until it resembles
coarse crumbs.
• Add vanilla extract to cold cream,
stirring well. Add to flour mixture,
stirring until 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. Knead gently 4 to
5 times. Using a rolling pin, roll
dough to a ¾-inch thickness. Using
a 2-inch fluted round cutter, cut 12
scones from dough. Place scones
2 inches apart on prepared baking
sheet.
• Bake until edges are golden brown
and a wooden pick inserted in the
centers comes out clean, approxi-
mately 20 minutes.
• Serve warm.
*We recommend Litchi Jasmine
Green Tea from Global Tea Mart,
globalteamart.com or Jasmine Gold
Dragon (organic) from Capital Teas,
capitalteas.com.
R
Recommended d d Condiments
C di t
• Clotted Cream • Lemon Curd
teatimemagazine.com 44
 Cucumber-Radish Canapés
Yield: 16

4 slices honey-wheat bread, frozen

¼ cup mayonnaise
½ teaspoon fresh lemon zest
1 pinch salt
1 (4-inch) section English cucumber
4 radishes

• Using a 1¾-inch round cutter,

cut 16 shapes from frozen bread
slices, discarding scraps. Cover bread
rounds with damp paper towels, or
place in a resealable plastic bag until
thawed.
• In a small bowl, combine mayon-
naise, lemon zest, and salt, stirring
well. Spread a layer of mixture onto
each bread slice.
• Using a mandoline, cut 64 very
thin round slices from cucumber
section and 64 very thin round slices
from radishes.
• Fold each slice into quarters.
Pinching the inner fold of each slice
with thumb and forefinger, place 4
folded cucumber slices and 4 folded
radish slices upright on each bread
round, unfolding slightly to resem-
ble flower petals.

KITCHEN TIP: A mandoline is essential

for cutting paper-thin slices of cucumber
and radish. For testing purposes, we used
a Kyocera mandoline, available at Sur la
Table (surlatable.com).

Golden Beet and Goat

Cheese Croustades
Yield: 12

2 golden beets
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
¹⁄ teaspoon salt
4 tablespoons goat cheese, at room
temperature
12 mini croustades, such as Siljans

• Using a mandoline, cut 36 very thin

horizontal slices of approximately the
same diameter from beets.

45 TeaTime May/June 2017

• In a small jar with a screw-top lid,
combine vinegar, olive oil, and salt.
Shake well until emulsified.
• Place beet slices in a medium bowl.
Pour vinaigrette mixture over beet
slices, and let marinate until soft
and flexible.
• Place goat cheese in a piping bag
with tip snipped off. Pipe a button of
goat cheese into each croustade.
• Fold each beet slice in half and
then into quarters. Arrange 3 folded
beet slices into each croustade to
resemble a flower.
• Serve immediately.

Asparagus, Mushroom,
and Swiss Roulade
Yield: 12 slices

½ cup sliced white button mushrooms

2 tablespoons sliced shallot
¾ teaspoon olive oil, divided
1 pinch salt
8 asparagus stalks
1 sheet puff pastry, slightly thawed
½ cup shredded Gruyère cheese
½ teaspoon fresh thyme leaves
⁄ teaspoon ground black pepper
1 large egg
1 tablespoon water

• Preheat oven to 350°.

• Line a rimmed baking sheet with
parchment paper.
• In a small bowl, combine mush-
rooms, shallot, ½ teaspoon olive
oil, and salt, tossing to coat. Spread
mushroom mixture in an even layer
onto prepared baking sheet. Roast
until mushrooms are tender and
have released their juices, approxi-
mately 20 minutes. Let cool, and
chop into pieces.
• Increase oven temperature to 400°.
• Line another rimmed baking sheet
with foil.
• Place asparagus on baking sheet.
Drizzle with remaining ¼ teaspoon
olive oil, and sprinkle with salt. Roast
until tender when pierced with a
knife, approximately 7 minutes. Let
cool, and chop into ½-inch pieces.
• Line another rimmed baking sheet
with parchment paper.
• Using a rolling pin, roll out puff
pastry. Sprinkle pastry evenly with
cheese, mushroom mixture, aspara-
gus, thyme, and pepper.
• Starting at a short end, roll up
pastry firmly and evenly to encase
ingredients and form a cylinder.
Tuck ends under. Using a serrated
knife in a sawing motion, cut ½-inch
slices. Place slices on prepared bak-
ing sheet.
• In a small bowl, combine egg and
water, whisking well to blend. Brush
over slices.
• Bake until golden brown, approxi-
mately 15 minutes.
• Serve warm.
MAKEAHEAD TIP: Roulade can be
assembled early in the day, wrapped
securely in plastic wrap, and stored in the
refrigerator. Remove from plastic wrap,
slice, and bake just before serving.

teatimemagazine.com 46

Almond-Apricot
Thumbprint Cookies
Yield: 46
1¾ cups all-purpose flour
½ cup finely ground almonds with
skins
½ teaspoon salt
1 cup unsalted butter, softened
⁄ cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ cup apricot preserves
• Preheat oven to 350°.
• Line a rimmed baking sheet with
parchment paper.
• In a medium bowl, combine flour,
almonds, and salt, whisking well.
• In a large mixing bowl, combine
butter and sugar. Beat at high speed
47 TeaTime May/June 2017
with a mixer until light and creamy,
approximately 2 to 3 minutes.
Add egg yolks, vanilla extract, and
almond extract, beating until com-
bined. Add flour mixture, beating
until incorporated.
• Using a levered 2-teaspoon scoop,
drop dough 2 inches apart onto pre-
pared baking sheets. Using a finger
or the back of a rounded ½-teaspoon
measuring spoon, press an indenta-
tion into top of each dough ball.
Place ¼ teaspoon apricot preserves
in each indentation.
• Bake until edges are golden brown,
approximately 15 minutes.
• Transfer cookies to a wire cooling
rack, and let cool completely.
• Store at room temperature in an
airtight container with layers sepa-
rated by waxed paper.
Mini Zucchini-Carrot
Cupcakes
Yield: 72
3 large eggs
1⁄ cups granulated sugar
½ cup unsalted butter, melted
½ cup orange juice
1 teaspoon vanilla extract
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ cup finely grated zucchini
½ cup finely grated carrot
1 recipe Lemon Cream Cheese
Frosting (recipe follows)
• Preheat oven to 350°.
• Line 72 wells of mini muffin pans
with paper liners.
• In a large mixing bowl, combine
eggs, sugar, butter, orange juice, and
vanilla. Beat at medium speed with a
mixer until well blended.
• In a medium bowl, combine flour,
baking powder, baking soda, salt,
cinnamon, and allspice, whisking
well. Add to egg mixture, beating
until combined.
• Place zucchini between 2 thick lay-
ers of paper towels, squeezing well
to remove excess moisture. Add zuc-
chini and carrot to batter, beating
until incorporated.
• Using a levered 2-teaspoon scoop,
drop batter into prepared wells of
pans. Tap pans on countertop to
level batter and reduce air bubbles.
• Bake until a wooden pick inserted
in centers comes out clean, 10 to
12 minutes. Let cupcakes cool in
pans for 5 minutes. Remove from
pans, and let cool completely on wire
racks.
• Place Lemon Cream Cheese Frost-
ing in a piping bag fitted with a large
open star tip (Wilton #1M). Pipe an
upright rosette onto each cupcake.
• Store cupcakes in an airtight
container, and refrigerate for up to
3 days.
Lemon Cream Cheese Frosting
Yield: 4 cups

7 cups confectioners’ sugar

1 (8-ounce) package cream cheese,
at room temperature
½ cup unsalted butter, softened
2 teaspoons fresh lemon zest
½ teaspoon lemon extract
¼ teaspoon vanilla extract
¼ teaspoon salt
3 tablespoons whole milk

• In a large mixing bowl, combine

confectioners’ sugar, cream cheese,
butter, lemon zest, lemon extract,
vanilla extract, salt, and milk. Beat
at low speed with a mixer until
blended. Increase speed to high,
beating until light and fluffy.
• Use immediately, or transfer to an
airtight container, and refrigerate
for up to a day. (Before using cold
frosting, let soften slightly at room
temperature, and beat with a mixer
for 1 minute.)

Blueberry Pavlovas
Yield: 12

2 large egg whites, at room

temperature
¼ teaspoon cream of tartar
¼ teaspoon lemon extract
¹⁄ teaspoon salt
½ cup granulated sugar
1 cup fresh blueberries
1 recipe Simple Syrup (recipe follows)
Garnish: fresh mint sprigs
• Preheat oven to 250°.
• Line a rimmed baking sheet with
parchment paper.
• Using a 2-inch round cutter and
a pencil, trace 12 circles, 2 inches
apart, onto parchment. Turn parch-
ment over so pencil marks are face
down on baking sheet.
• In a medium mixing bowl, combine
egg whites, cream of tartar, lemon
extract, and salt. Beat at high speed
with a mixer until soft peaks form.
Add sugar gradually, beating until
stiff peaks form, approximately 3
minutes. (Meringue will look glossy.)
Transfer mixture to a piping bag
fitted with a medium open star tip
(Wilton #21).
• Starting in the middle of each
traced circle, pipe concentric circles of
meringue mixture outward until each
circle is filled. Pipe 1 to 2 extra layers
onto perimeters of rounds to form a
rim around the edge of each circle.
• Bake for 1 hour. Turn oven off, and
let sit in oven for at least 2 hours or
overnight. (This will help meringues
continue to dry and form a crispy shell.)
• Just before serving, in a small
bowl, combine blueberries and
simple syrup, tossing to coat. Divide
blueberries among meringue shells.
• Garnish with fresh mint, if desired.
• Serve immediately.
Simple Syrup
Yield: 1 cup
1 cup granulated sugar
1 cup water
• In a small saucepan, combine sugar
and water. Cook over medium-high
heat, stirring occasionally until
sugar dissolves. Remove from heat,
and let cool completely.
• Transfer to an airtight container,
and refrigerate until needed.

teatimemagazine.com 48

This late 17th-century teapot is from the Kakiemon kiln in
the town of Arita, Kyushu. The kiln was founded in 1670
and specialized in fine white porcelain decorated quite
sparsely in translucent overglaze enamels in yellow, soft
coral red, blue, and turquoise. Sakaido Kakiemon is said to
have learned the art of enameling from a Chinese potter
in Nagasaki. The Kakeimon style of enameling was often
copied by Bow, Crown Derby, and Chelsea potteries in
England; Delft in Holland; Meissen in Germany; Chantilly
in France; and in China, once the factories started
production again in 1684 after the disruption of the mid-
17th century.
This tiny globular porcelain teapot decorated with
overglaze enamels was made at the Arita kilns sometime
between 1688 and 1704. The design is of peonies and
prunus flowers, popular motifs often used on Kakiemon-
style pots. The enameling process involved painting the
chosen decoration onto the glazed surface and returning
the pot to the kiln for a second firing. Enameling was being
used in Arita long before the export trade started, and
the earliest enameled wares were unrefined imitations of
Chinese patterns used on kraak export wares, named after
the Carrack ships that carried them.
49 TeaTime May/June 2017
The
Chitra
COLLECTION
Tea Wares of Japan
Text by Jane Pettigrew
Photography Courtesy of N Sethia Foundation
he third article about the collection of historic tea
res owned by the N Sethia Foundation focuses on
ems from Japan, where the complex history of
king and tea utensils is closely bound up with Zen
Buddhism, the imperial court, class, politics, and trade.
From the end of the 8th century A.D., Japan was heav-
ily influenced by Chinese philosophy, religion, system of
government, culture, and art. Buddhist monks travelled
back and forth between the two countries to gain knowl-
edge and understanding and to acquire religious manu-
scripts, ceramics, paintings, and sculptures. Of course,
they also learned about tea. Some historians say that tea
was first drunk in Japan when Emperor Shomu served tea
to a hundred priests at a religious gathering in A.D. 729.
Others believe that it was in the early 9th century A.D. that
the monks Saicho, Kukai, and Eichu brought tea back from
China. When Kukai returned home, he told Emperor Saga
that while in China, he had studied chanoyu (hot water for
tea). The tea introduced by the monks was compressed cake
tea, prepared for drinking by being pounded to a powder,
sieved, whisked into hot water, and served with salt. In
A.D. 814, the tea-loving Emperor Saga wrote, “The whisper
of the pines cools the day’s heat. One never tires of writing
poetry and the pleasing fragrance of pounding tea.” Saga is
said to have ordered the cultivation of tea, but the beverage
did not become popular at this time and was drunk only as
a medicinal brew.
A revival of interest took place in the late 12th century
when the monk Eisai brought tea seeds from China, and in
1211 published the Kissa Yojoki (An Account of Drinking Tea
and Preserving Life), which extolled tea’s health benefits.
The tea Eisai introduced was the new type of tea that was
by then fashionable in China—the loose dried green leaves
were ground to a very fine powder, whisked into hot water

As Japan’s tea ceremony (chado or chanoyu) developed through the 16th
century, many of the bowls used by tea masters were utilitarian Korean
rice bowls, which were often imperfect, irregular in form, unglazed, and
had a rough and bumpy surface. Their unrefined beauty and simplicity
acquired an aesthetic importance as the concept of wabi came to define
the spirit of chanoyu, and the role of such bowls has continued to the
present day. This stoneware tea bowl from the 17th century is an example
of stoneware pieces that were developed to focus more on aesthetic
considerations and to give a more regular, refined shape and surface.
Named Akebono (Dawn) for its pale color, it once belonged to Mujin Sosa
(1901–1979) 13th master of the Omote Senke School of Tea.
This small pot with side handle and an enameled design
over porcelain was made circa 1870 for the brewing of
sencha. Such pots were used both as kettles and steeping
pots, and the brewed tea was drunk from porcelain tea
bowls decorated with simple designs in underglaze blue on
white. The method of manufacturing sencha by steaming,
rolling, and drying the fresh leaves was invented in Japan
by Soen Nagatani in 1740. In 1835, gyokuro was first made
by shading the bushes before harvesting the leaf, and the
higher grade, sweeter, more umami green tea became more
widely used for senchado, “the way of sencha” ceremony.

with a bamboo brush, and drunk from imported Chinese

“hare’s fur” tea bowls, with their patterns resembling
animal fur streaked through the dark brown-black glaze.
The love of all things Chinese continued, and the Buddhist
priests and members of the ruling classes who practiced the
Chinese-style tea ritual also acquired collections of Chinese
tea utensils with which to prepare and serve the tea. Their
devotion to tea was very formal and serious and completely
founded on Chinese ideas. But as the Samurai warrior class
gained political power towards the end of the 12th century
and established a military government (which controlled
Japan until the second half of the 19th century), they
began to drink tea less for its rituals and Chinese philoso-
phy and more because they simply liked the taste.
As the popularity of tea drinking spread through the
country during the next 400 years, Japan’s tea culture
began to change, and Chinese tea vessels and accoutre-
ments were gradually replaced by Japanese wares and
utensils from Korea and Southern Asia. In the 16th cen- This Satsuma tea jar was made during the early part of
tury, Sen no Rikyu (1522–1591), a merchant who became the Meiji period, between 1868 and 1880, by Ryozan,
head tea master to two warlords, introduced a simpler, senior decorator at the Yasuda Company in Kyoto and a
more democratic way of serving tea that he saw as a means master of copperplate engraving. The jar is earthenware
of making everyone equal. Based on the principle of wabi with overglaze enamels and gilding, and is decorated
(meaning fresh and simple, having a natural rustic beauty), with birds, figures in a landscape, and geometric patterns
tea utensils became less showy, more rustic, often locally typical of designs used on Satsuma wares. The elaborate
made from bamboo and pottery finished with rough, gilded patterns were seen in Europe as the epitome of Meiji
textured glazes. Wabicha was often referred to as “grasshut ceramics.
tea” since it took tea out of the grand palaces and into
country retreats with thatched roofs where every aspect

teatimemagazine.com 50

This tea bowl was made between 1868 and 1880 for export
to the Western market at a time when Japanese potters
were developing new shapes and styles to suit their foreign
customers. Although made in the form of a traditional
Japanese tea bowl, it is much more elaborately decorated
with figures of sumo wrestlers in the interior and various
scenes of male and female figures in cartouches on the
exterior. Whereas Satsuma wares from the 18th century
were decorated with flowers, leaves, and birds, by the late
19th century, animals, dragons, architectural designs, and
human elements appeared more and more, and decorations
were extravagantly embellished with gold.
51 TeaTime May/June 2017
This tea set is silver, enamel, and
shibayama on ivory. Shibayama, named
after Shibayama Dosho who introduced
it in Japan in the 18th century, is the art
of inlaying semiprecious materials into
lacquer, wood, and ivory. Depressions
were carved in the surface, and very
small pieces of silver, gold, coral, jade,
bone, tortoise shell, horn, mother of
pearl, electric blue and pink abalone,
etc., were inlaid to form an exquisite,
raised, three-dimensional pattern.
Shibayama pieces were made specifically
for the export market in Europe.
of life was simple—an antidote to the growing consumerism
and materialism of city society.
Towards the end of the 17th century, Japan’s trade with
Holland had a marked influence on the activities of the
Japanese potteries. The Dutch and the Chinese were the only
foreigners who were granted the right to trade out of Japan,
first from the mainland and then, after 1641, from Dejima
Island in Nagasaki harbor. At the same time, China was in
turmoil because of the overthrow of the Ming Dynasty by
the Manchus, and the ensuing rebellions caused widespread
civil unrest and major disruption to the Chinese porcelain
industry from the mid-1650s to 1684. As a result, European
and Chinese buyers turned more and more to Japan for its
supply of porcelain.
Although kaolin clay, essential for the manufacture of
porcelain, had been discovered in Kyushu in southern Japan
in 1616, the Japanese had never valued porcelain in the
same way as their foreign customers. The Japanese transi-
tion from pottery to porcelain was delayed by the country’s
dedication to chanoyu, which laid greater importance on
the use of simple, rustic pottery bowls and vases. When the
local potteries, mostly small family kilns, did start making
porcelain, they were influenced largely by Chinese design and
produced simple pieces such as tea bowls, storage jars, and
dishes in blue-and-white glaze or in celadon, decorated with
flowers, butterflies, crickets, birds, and landscapes. At first,
the Japanese porcelains were not considered as fine as those
that had previously come out of China, but with growing
demand from the Dutch, the porcelain factories in the town
of Arita in Kyushu, flourished in the second half of the 17th
century and became famous for their overglaze enameled
and underglaze blue-and-white wares.
Sakaida Kizaiemon was one of the first potters to
discover and perfect the art of enameling in the mid-17th
century. When he presented the Lord of Nabeshima with an
enameled ornament in the shape of a pair of persimmons
(kaki), the aristocrat nicknamed him Kakiemon. The name
stuck, was carried forward by his descendants, and became
famous around the world as the name of the pottery. The
(Above) This four-piece tea set from circa 1880 with ivory handles was
carved to look like bamboo, and decorated with multimetal and shakudo
work. Shakudo is an alloy of gold and copper, which can be treated to give
an indigo/black finish that resembles lacquer or left untreated to appear
as bronze. As the export market grew in the last part of the 19th century,
Japonism, an enthusiasm and admiration for Japanese arts and crafts such
as Shakudo and enameling, had a profound effect on Western design.

(Right) Circa 1890, this Satsuma bowl is decorated on the interior with
domestic scenes of figures coming out of a house, children, birds, and flowers,
and on the exterior with scenes of figures in a landscape, and fish. Satsuma
designs incorporate images the Japanese potters thought reflected the West’s
vision of Japan, so women dressed in kimonos, pagodas, fans, parasols, and
sumo wrestlers appeared frequently. Images also often gave an insight into
the life of the Japanese educated classes and included groups of dignitaries,
utensils used by scholars, pieces of furniture, and domestic interiors.

name is sometimes used to encompass all porcelain
wares from Arita, but the genuine pieces were and still
are made by descendants of Sakaida Kakiemon. By the
beginning of the 18th century, Kakiemon was in great
demand and was being imported into Europe and China
where the style was often copied. Kakiemon and other
porcelains from Arita are often referred to as Imari
wares since the town of Imari on the northwest coast of
Kyushu became the shipment port for porcelains made
at the nearby kilns.
While, in the 16th century, the majority of Japanese
became practitioners of the chanoyu tea ceremony,
using whisked matcha, some Sinophile Japanese refused
to accept the rejection of Chinese ideas, practices, and
tea utensils, and developed a sencha tea ceremony that
still used Chinese tea wares. This alternative tea ritual,
Senchado, was introduced in the 17th century, was
made more popular in the 18th century by the monk
Baisao, and found favor amongst the intellectuals as
a protest against the military regime of the Shoguns,
against the new religion of Zen Buddhism, and as a
demonstration of adherence to the old religions of
Confucianism and Taoism. The majority of utensils were
made in Kyoto and were adapted from the original Chi-
nese style. From 1860 to 1900, senchado events were
often used also to display Chinese arts, and by 1868,
sencha aficionados included art dealers, businessmen,
and politicians. By the early 19th century, the sencha
ceremony had spread into the urban population and
was followed by ordinary people who simply liked the
Chinese style of brewing and drinking tea.
In 1639, Japan placed severe restrictions on the
entry of foreigners to Japan, and Japanese nation-
als were forbidden, on penalty of death, to leave the
country. This period of Sakoku (closed country) lasted
until 1854, one year after U.S. Commander Matthew
Perry sailed with a fleet of ships into Uraga harbor. He
carried with him a letter from American President
Millard Fillmore requesting that Japan’s ports be
opened to foreign trade. The letter made it quite clear
that if this did not happen by the time Commander
Perry returned one year later, force would be used. So in
1854, the ports of Hakodate and Shimoda opened, and
the Shogun government agreed to limited foreign trade
and to the establishment of a permanent residence
for the U.S. Ambassador in Japan. Between 1855 and
1858, trade treaties were signed with various European
countries and with Russia. Imperial power was restored
to Emperor Meiji (who ruled from 1868 to 1912 A.D.),
and Japan was governed in a new spirit of civilization
and enlightenment. The country was restructured and
reorganized. Manufacturing was stepped up, and an
increasing number of objects were made for export.
Western customers ordered arts, ceramics, cloisonné

teatimemagazine.com 52

The Western-style Satsuma tea set for six people, with
teapot, sugar bowl, and milk jug, is decorated with images of
cockerels, hens, pheasants, ducks, and other birds in various
landscapes and with gold embellishment on the rim of each
piece. It was made towards the end of the 19th century by
Seikozan, a Satsuma producer who became famous for the
fine quality of his work at a time when some manufacturers
were sacrificing quality for quantity in order to meet the
demands of the burgeoning Western market.
This earthenware teapot, circa 1880, was made by Kinkozan,
a pottery in Kyoto that began to make Satsuma wares around
1875 after the success of the Exposition Universelle in Paris
in 1867. They produced Satsuma-style pieces for export direct
to customers in the West and, in particular, to America.
The Kinkozan family produced ceramics from 1645 until
1927 and were the largest makers of Satsuma wares. They
perfected the use of underglaze cobalt blue, and their pieces
were typically decorated with a blue ground and gilded detail,
as on this teapot, which shows representations of dignitaries.
However, they also produced pieces in other colors, including
brown, green, a lighter blue, and red.
53 TeaTime May/June 2017
enameled and lacquer wares with Western designs, and
Japanese craftsmen were eager to make beautiful objects
that pleased their foreign clients. They were also keen
to show off their arts and crafts at the very successful
World Fairs. At the Exposition Universelle in Paris in
1867, Saga prefecture in Kyushu exhibited several thou-
sand pieces, including Satsuma porcelains, tea ceremony
utensils, and lacquer wares.
Satsuma wares date back to the late 16th century
when Korean potters established kilns in Kagoshima
prefecture in southern Kyushu to make pottery from the
local clay. After decorating with colored enamels in blue,
green, red, and pink, a translucent glaze was applied
that gave a crackled finish. Early Satsuma wares were
made for domestic use and included tea bowls, water
jars, and flower vases. By the end of the 18th century,
the decoration had become richer, with gold and silver
used to outline flower petals and leaves. During the Meiji
period, when Japan had opened its doors to trade with
the outside world, manufacturers began to use more and
more gold to impress their foreign customers. European
and American collectors would go to any lengths to
acquire Satsuma pieces. After the Vienna World Fair in
1873, manufacture spread to other cities such as Kyoto,
Kutani, Okayama, Tokyo, and Yokohama to meet the
growing export demand. Treasured items included tea-
pots, tea jars, and tea bowls. Although not to Japanese
taste and not purchased in the domestic market, they
did give an insight into scenes of Japanese life—chil-
dren playing, craftsmen working, street scenes, sporting
activities, festivities, and celebrations—that intrigued
Western buyers. In the 1880s and 90s, mass production
led to a drop in quality and falling prices, and interest
in Satsuma wares began to wane among foreign buyers.
However, some independent artists continued to make
fine-quality pieces, and production in Kyoto, Tokyo,
Nagoya, and Yokohama continues today.
The number of Satsuma and other finely decorated
tea wares that feature amongst the many Japanese pieces
in the Chitra Collection bears witness to the importance
of Japanese porcelain in the export market of the late
19th century when more and more people in Europe and
America coveted such beautiful porcelains to show off at
their tea parties.
Contributing Editor Jane Pettigrew, an international tea
expert, who has written many books on the subject, is
recipient of the British Empire Medal. A former tearoom
owner, she is a much-sought-after consultant to tea busi-
nesses and hotels, a conference speaker, and an award-
winning tea educator. Although her travels take her around
the globe, she resides in London.
 the tea experience

A
Tea
on the Move

All aboard
for uniquely
British
teatimes!
Photograph by Ian Coles

Text by Jane Pettigrew

er since its heyday in the frothy, high-fashion days of the Edwardian period
the beginning of the 20th century, British afternoon tea was served not just
at home and in elegant hotel lounges, but also on steam trains, oceangoing
liners, and aeroplanes. That continues today, of course, on luxury modes of transport
such as The Orient Express, the Queen Mary II, and upper-class cabins on long-
haul flights. But now, to add to the fun and sense of celebration, a trend to serve
of Brigit’s Bakery

tea in more quirky situations is growing. My favorites in Britain today are some of
the vintage steam trains operated privately by volunteer railway workers up and
down the land; boats on the Thames; and London’s vintage, bright red Routemaster
Photography Courtesy

double-decker buses. The crockery and food may not be quite as gracious and refined
as that at Claridge’s or The Langham, but to sit sipping tea and nibbling sandwiches
while the cityscape or countryside moves gently past on either side is delicious. The
regular, nostalgic clickety-clack of the train wheels on the track, the slight rolling of
the steamer in the wake of a speeding launch, and the sway of the bus as it rounds
the corner at a major junction in central London are all part of the excitement.

teatimemagazine.com 54
These unusual teatime occasions served on modes of transport from bygone days do not
pretend to be as elegant as The Ritz or the Savoy, but the nostalgic steam trains that puff
their way up and down forgotten rail tracks, B Bakery’s buses and boats with their vintage
style, and Emilie’s old Citroen van are wonderful, gentle, wistful reminders of times past.

AFTERNOON TEA ABOARD THE BLUEBELL RAILWAY

+01825 720800 • bluebell-railway.com/event/lounge-car/

Since steam locomotives reached the end of the line on our national
railways in the middle of the 20th century, groups of passionate
devotees up and down the country have acquired old sections of
track, scoured sidings and old stations for vintage steam engines,
fenders and carriages, and worked long hours to get them running
again. Today, these private railways carry passengers on journeys of
pure nostalgia through quiet British countryside. In the early days of
celebration of the lost days of steam, the ride itself was enough, but
now most of the lines serve lunches, dinners, suppers, and afternoon
teas. These smaller railways have a simple charm and remind us of
the everyday journeys we loved as children—the thick smoke billow-
ing from the engine’s funnel and wafting over neighboring fields, the
piercing whistle heralding the train’s arrival into the next station,
and the thrilling sense of adventure. Afternoon tea in one of those
old Pullman carriages or restaurant cars makes us smile and slip hap-
pily back into those childhood memories.
Expeditions on The Bluebell Railway start at Sheffield Park, close
to the National Trust property of the same name where visitors can
wander through acres of landscape garden and historic parkland.
When you arrive for your trip on the Wealden Rambler Afternoon
Tea Train, it’s great fun to stand on the platform and watch the
engine being shunted into place at the front of the four carriages.
When the Bluebell started serving tea, only one restaurant car was
needed. Now four wagons, holding a total of 120 people, are required
each day. Once the staff have loaded all the food, impatient pas-
sengers climb aboard and settle at their tables. Then, as the engine
huffs and puffs and the train gently slips away from the platform,
the staff get to work. A two-tier cake stand arrives at each table
bearing a selection of sandwiches (smoked salmon, roast beef, egg
mayonnaise) and lots of cakes (meringues, shortbread, little tartlets,
éclairs). Scones are served warm, when required, with jam and clot-
ted cream. The tea—English Breakfast, Earl Grey, Lapsang Souchong,
and fruit infusions—is served in pots and replenished to order. For
birthday celebrations, the carriage is bright with balloons, the table
is decorated with sparkly
stars and smiley faces, and d
a birthday card sits ready
for the lucky girl or boy.
Photography by Ian Coles

For a dash of extra fizz,

passengers can order a
h
bottle or a glass of English
Hindleap sparkling wine
from the nearby Bluebell
Vineyard Estates.

55 TeaTime May/June 2017

 the tea experience

CREAM TEAS ON THE KENT AND EAST SUSSEX RAILWAY

01580 765155 • kesr.org.uk/

For a full afternoon tea before you ride this vintage railway,

Photography by Ian Coles

book a table in the Art Deco Refreshment Rooms on the plat-
form at Tenterden Station in Kent and tuck into all the sand-
wiches, scones, and cakes. Seats outside afford an excellent
view of all the activity on the tracks—engines being shunted
and trains arriving and departing, leaving puffs of smoke and
hissing steam in their wake. Or instead, climb on board for a
yummy cream tea on the comfortable old Wealdon Pullman
train that winds its way from Tenterden Station to Bodiam,
just over the county border in Sussex. As the train chugs
past fields of sheep and across the Kent marshes, happy cus-
tomers sip the welcome cups of tea and dollop thick clotted
cream and Tiptree jam onto their scones. And just before the
train arrives at Bodiam, as they lick the last crumbs from
their lips and enjoy the last few drops of tea, they turn to
peruse the 14th century medieval walls of Bodiam’s moated
castle, where knights in armor once tried to knock each other
off their horses on the jousting green.

Royal Albert Hall, Harrods, Piccadilly Circus, Trafalgar

B BAKERY AFTERNOON TEA BUS TOUR
+020 3026 1188
b-bakery.com/afternoon-tea/afternoon-tea-bus-tour/
Opened in 2011 by French entrepreneurs Brigit and
Philippe Bloch, B Bakery is a very pretty, hugely popular
tea salon and patisserie in London’s Covent Garden. The
brand, home of L’Afternoon Tea, is feminine, whimsical,
and light-hearted, and it cleverly blends traditional
British style with French chic. A “petite makeover” in
2016 added all the afternoon-tea experiences you could
Square, and many more famous landmarks. Book ahead
to sit on the upper deck, or choose a table downstairs.
When you climb onboard the big red bus, you will find
your table set with bright pink napkins, pretty vintage
china plates, and a colorful array of tea treats (neat fin-
ger sandwiches, quiches, smoked salmon blinis, scones,
cupcakes, macarons, and other cute pastries) served on
a two-tier cake stand. The tea menu offers Earl Grey,
English Breakfast, green, jasmine, Darjeeling, Moroc-
can mint, or rooibos. Once you have chosen, your tea is
quickly delivered in a tall, covered plastic cup decorated
with images of red buses and other London scenes in
whimsical B Bakery style, which you are allowed to take
away with you when you leave. During afternoon tea, the
cup sits in a neat little well in the table to keep it safe.
The waiters and waitresses are charmingly French, give
a gentle commentary during the trip so that you know
where you are
on the route,
and make
sure you have
Photography Courtesy of Brigit’s Bakery

ever dream of—the B Bus Afternoon Tea Tour, the everything you
B Afternoon Tea Boat Tour, and the B Picnic. The company need to make
now has eight vintage London buses (each has its name your tour joy-
painted just inside the door—Delboy, Rodney, Trigger, ful and jolly
Marlene, Bisous, for example), and five trips a day take and unlike any
passengers on a gentle meander through London’s most other tea expe-
fashionable neighborhoods and past the London Eye, rience you’ve
Big Ben, the Houses of Parliament, Buckingham Palace, ever enjoyed.

teatimemagazine.com 56
B BAKERY AFTERNOON TEA RIVER BOAT TOUR
+020 3026 1188 • b-bakery.com/afternoon-tea/afternoon-tea-boat-tour/

Departing from Butlers Wharf, where the now-refurbished ware-

houses used to store tons and tons of bulk tea, B Bakery’s two
Afternoon Tea Boats (The Edwardian carries up to 50 people, and
the Elizabethan has places for 120) are always fully booked for the
two and a half–hour trips up the river past Shakespeare’s Globe
Theatre, Tate Modern, Parliament, and Tate Britain, as far as the new
American Embassy at Battersea, and back down under Tower Bridge,
past Canary Wharf, the Cutty Sark, and beyond. I sailed on the
Elizabethan and had the most wonderful time. As we arrived and
climbed the elegant staircase, with its polished brass rails and shiny
wood banister, to the wooden dance floor (what a perfect venue this
would be for a tea dance!), we were served a glass of sparkling wine,
then mingled and chatted with other excited passengers. Also onboard d
this and every Afternoon Tea Boat tour were B Bakery’s owners, Brigit
and Philippe Bloch. They are always there to ensure that every journey
is perfect, and they move around the tables, chatting to passengers,
answering questions, and making everyone feel special. Their French
staff, all dressed engagingly as cheeky French sailors in stripy blue-
and-white shirts and a range of nautical hats, were all friendly, smiley,
and helpful. For the first half hour of the voyage, we stood on deck in
the sunshine with our glasses of wine, enjoying the famous riverscape.
As the boat slowly turned around close to the vast new development
at Battersea, we were invited to take our seats for tea in the saloon
downstairs, where everything looked delightfully elegant and charm-
Photography Courtesy of Brigit’s Bakery

ing. Just as in the Covent Garden shop, the tables are set with vintage
mix-and-match china, three-tier cake stands, and generous portions of
B Bakery’s lovely food. The tea is served in colourful floral pots that are
refilled as often as required. The afternoon passed much too quickly as
we watched London go by and conversed with the friendly, interesting
people sharing our table. When our voyage was over and we found our-
selves back at Butlers Wharf, I think everyone was silently promising
themselves to do it all again very soon.

B BAKERY’S OTHER MOVEABLE TEA FEASTS

+020 3026 1188 • b-bakery.com/afternoon-tea/afternoon-tea-picnic/

For those who prefer to use their own wheels, the B Picnic Afternoon
Tea comes in a bright pink box that contains all the usual B Bakery
Photography Courtesy of Brigit’s Bakery

treats and cups of tea, plus it fits perfectly into the panier of Lon-
don’s Boris Bikes (the pay-and-ride bicycles introduced to central
London by Boris Johnson when he was London’s mayor), so cyclists
can choose a nearby park, a riverside bench, or their own back garden
for a leisurely picnic tea. B Bakery also has plans to acquire a coach
and horses to drive teatime customers around London’s quieter green
spaces so they can pretend they are back in Victorian times when
Queen Victoria sometimes sipped her afternoon cup of tea in her car-
riage. A wonderfully eccentric way to enjoy afternoon tea!

Contributing Editor Jane Pettigrew, an international tea expert, who has written many books on the subject, is recipient 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. Although her travels take her around the globe, she resides in London.

57 TeaTime May/June 2017

Photography Courtesy of Good & Proper Tea Company
GOOD & PROPER TEA ON WHEELS
+07780 684 786 • goodandpropertea.com
When Emilie Holmes decided to set up her Good &
Proper Tea Company, her plan was to start by serving tea
from a van that could be driven to places where people
needed a really good cup of tea. Much better to take tea
to the people than wait for the people to find the tea! So,
she bought a 1974 Citroën H van, raised over £14,000
on Kickstarter in one week, and converted the van into
a travelling tea shop. After spending hours tasting teas,
she chose ten high-quality varieties and headed off to
her first allocated parking spot at London’s Kings Cross
Station, an area popular with upmarket street vendors
and now a permanent pitch for the van from Tuesday to
Friday. On other days, the Citroën takes up residence at
different street markets, fashion events, rock concerts,
classic car boot sales, and food festivals where Emilie
Southern charm with an English accent.
Bringing the unique charm of
traditional European tea service
to as many people and places as
possible for 15 years!
OVER 200 LOOSE LEAF TEA SELECTIONS
the tea experience
serves her usual offering of beautifully brewed teas and
hot toasted organic crumpets with organic butter and
jam or melting cheese and delicious onion chutney. The
teas are brewed in glass pots using timers and water at
the correct temperature delivered from a Marco Uber
boiler. When leaf and liquor have been separated once
the brew has reached the perfect flavour, the pots are
placed on little hot plates to keep warm. The selection
usually includes Ceylon or Assam, Darjeeling, Jade Tips
(Mao Jian), Yellow Gold Oolong, or fresh mint. The pair-
ing of tea and crumpets is so perfectly English that it is
really hard to resist, and the steady queue of eager cus-
tomers is testimony to its timeless appeal. Emilie’s van
has been such a success that she now also has a tea bar
in central London.
Call for reservations:
985.898.3988
734 Rutland Street • Covington, LA 70433
LOCATED IN HISTORIC DOWNTOWN COVINGTON
englishtearoom.com
teatimemagazine.com 58

While the design and décor of the Mandarin Oriental align
with its Asian roots, the luxury hotel’s tea service is quite
English in style. Guests partaking of tea are treated to a view
of the famous Las Vegas strip.
59 TeaTime May/June 2017
The
Mandarin
Oriental,
Las Vegas
A tea-lover’s jackpot
Text by Britt E. Stafford
Photography Courtesy of Mandarin Oriental Las Vegas
ne wouldn’t suspect that among the casinos,
restaurants, and hotels that line Las Vegas
Boulevard is a hidden jackpot. When planning
a visit to Las Vegas, Nevada, booking a reservation for
afternoon tea may not be the first thing that comes to
mind, but a trip to the Mandarin Oriental, Las Vegas
could provide a respite from the casino and party atmo-
sphere that has made Sin City a hot spot.

At this venue, tea comes with delectable bites and
a varietal selection of tea blends in a smoke-free,
non-gaming environment. Not only that, but patrons
enjoy a quasi-panoramic display. “Being able to sit in
an amazing lounge with an amazing view, it is really
unique,” says Executive Chef David Werly. Sitting in the
vibrant and colorful Tea Lounge on the 23rd floor of
the luxury hotel, guests enjoying tea look out floor-to-
ceiling windows onto the famous Las Vegas strip.
Annie Meadows, a Las Vegas resident and founder of
the Las Vegas Ladies Tea Society, loves to take guests
for tea at the Mandarin Oriental. She is a frequent
patron of the hotel’s tea service. In fact, she knows her
two favorite servers by name, and those servers know
her favorite teas and dietary needs without reminder.
“The lounge is gorgeous,” Annie says. “I’ve had tea all
around the world, and the tea [at the Mandarin] is very
well-rounded, and the presentation is beautiful. I can
truly say it is the finest tea service in Las Vegas.”
Contrary to the hotel’s Asian origins, the menu
is constructed to reflect a proper English tea, David
explains. “Th is is a tradition among the Mandarin
Oriental Hotels. Every single property around the
world is serving afternoon tea,” he says. “We are just
continuing the tradition here in Las Vegas. And we are
one of the few hotels in Las Vegas that host tea.”
The classic afternoon tea, at $40 a person, includes
a pot of tea of the guest’s choice with a three-tiered
standing tray of the traditional courses: savories,
scones, and sweets. Smoked salmon and tartar cream
on homemade brioche buns, egg salad and chives on
croissant bread, signature scones, and a selection of
pastries are typical fare. “Usually we change the menu
about two times a year,” David explains. “The pastries
change even more often.”
Traditional tea fare
(savories, scones, and
sweets) are served on a
three-tiered stand and
are accompanied by a
pot of hot tea, which
patrons may select from
more than 20 loose-leaf
options.
Guests can also work with the in-house pastry team
to design cakes of different shapes and sizes, such as a
cake in the shape of a teapot, David explains. “What-
ever you dream of, we can do.”
There is a selection of more than 20 blends for hot
tea, including two that have been custom blended for
the Las Vegas hotel: the Mandarin Orange Blend black
tea, infused with orange, mandarin, and light vanilla
notes, and the Mandarin Blossoms green tea, which
incorporates mandarin orange fl avors. “The servers
are able to read what your taste is like,” says Assistant
Director of Food and Beverage Patrick Davis. “You can
get an idea for what the teas are all about, and the serv-
ers are very helpful in choosing a tea.”
If guests are looking for something a little stronger
than tea, Patrick recommends one of the crafted, tea-
infused cocktails, such as the Tea-Tini—a martini with
bourbon, chilled Jasmine Pearl tea, apple juice, and
agave nectar. “Teatime is really meant for everyone,”
Patrick says. “We could get a bachelorette party, baby
showers—people dress up, and they have these dresses
and big hats. And you have business meetings, but they
want to do something outside the norm.” And for those
who wish to mark the occasion, the hotel also offers
champagne packages to accompany afternoon tea.
“Th is is a special moment to gather together,” David
says. “Typically, you gather around the bar or at a res-
taurant, but tea is really about spending quality time
together.”
.........................................................................................................
Mandarin Oriental, Las Vegas is located at 3752 Las
Vegas Boulevard South. Reservations at least 24 hours
in advance are required for afternoon tea, and can be
made by calling 888-881-9367 or via the hotel’s website,
mandarinoriental.com/lasvegas.
teatimemagazine.com 60
 ORGANIC
Assam Tea A rare find
Text by Lorna Reeves / Photography by John O’Hagan

t, humid jungles are not typical terrain for tea gardens.

ut that’s exactly where Camellia sinensis assamica (the
botanical name for the only tea plant species native to
India) thrives.
(Top right) Orthodox The state of Assam, in northeastern India, is flanked on three
tea represents about 10 sides by mountains. Its 52 zones lie mostly in the plain of the
percent of Belseri Tea Brahmaputra River, which once served as the gateway to this
Estate’s production. remote region. Reports that tea plants were growing here went
(Top left) Most of the largely unheeded by the British until the East India Company
tea gardens of Assam lost its monopoly on the Chinese tea trade in the late 1830s and
are at elevations was searching for tea-cultivation options in India, a country it
lower than 1,000 feet then controlled. Although a tea frenzy—similar in many ways
above sea level, where to California’s Gold Rush—ensued, establishing tea gardens in
daytime temperatures Assam was difficult, if not harrowing. A months-long boat journey
are hot and humidity up the Brahmaputra offered the main means of accessing the
is high. region. Once there, workers were plagued by disease and had to be
alert to the attacks of jungle animals. Their perseverance paid off,
however, and continues to reap dividends. According to statistics

61 TeaTime May/June 2017

 (Above) Pluckers take a
tea break. (Right) Belseri
manager Inderjit Oberoi,
right, reviews production
reports with a tea factory
foreman.

from the Tea Board of India, Assam currently is responsible for a

little more than half of India’s tea production and approximately
13 percent of the world’s tea supply.
Valued for its full-bodied, malty character, Assam black tea
is what many tea lovers worldwide turn to when they desire
a strong cup of tea, and it is foundational in time-honored (Below) Workers at Belseri
breakfast blends. Although Westerners likely may be familiar Tea Estate each pluck
only with whole-leaf (orthodox) teas, approximately 90 percent approximately 54 pounds
of the tea produced in Assam is the CTC (cut-tear-curl) variety. of leaves daily, which yield
CTC resembles coarsely ground coffee and provides a quick, 13.5 pounds of finished
powerful infusion that is well-suited to the addition of milk and tea, or enough to fill about
sugar, though it can certainly be enjoyed plain. 2,700 tea bags. (Right)
With consumer interest in organic teas on the rise, a few of Most of the harvest will be
the tea gardens of Assam are opting to use natural methods of processed using the CTC
pest and weed control. Inderjit Oberoi, manager of Belseri Tea method to produce granules
Estate, was introduced to organic tea–cultivation practices at that infuse quickly.
Gossainbarie Estate. Owner Ravindra Patel in 2013 recruited
the retired military veteran to manage Belseri. The estate had
been converted to organic methods in 2003 but was struggling
to be profitable. “I’m here because I love this organic thing,”
Inderjit explains. Determined to run the garden efficiently and
effectively, he has increased yields and produced high-quality
tea. His success caught the attention of Gerry Vandergrift of
The Metropolitan Tea Company, who will be incorporating
these teas into the new line his company will provide Fairmont
Hotels & Resorts later this year. “Not only is Belseri an organic
tea garden, but its social policies are exceptional,” Gerry says.
“Additionally, the quality of its produce is equal to some of the
best conventional Assam gardens—it is a rare find.”

teatimemagazine.com 62
 the tea diaries

Enchanted
Invitation
By Sally Boyd Long

A special tea party The wise old owl came,

Was held, don’t you see, But had no “invite,”
For all of the children And asked if he, too,
As, of course, it should be. Might “just have a bite.”

Friend Karen and I, Then after awhile

Though we had grown tall, He spoke right to me,
Had hearts that believed “You’re not a child,
As when we were small. And that’s plain to see.”

We were quite happy Scolding me gently

And really excited, He made it quite clear
Though no longer children, That now as a grown-up
That we were invited. I should not be here.

When elves heard the news The owl is so wise,

All of them came, But perhaps I am too,
And just like the children For I told him what
We knew them by name. I believe to be true.

The day was quite sunny I said so politely

With just a slight breeze, While lifting my cup,
So the table was set “The child in my heart
Out under the trees. should never grow up.”

Karen was eager For life is enchanted,

And happy to speak And rainbows are hung
To all of the birds For those lucky few
Who just came to peek. Whose hearts remain young.

The beautiful fairies So I shall stay here

Were pouring the tea, Till this party ends,
And their sunflower hats For I still believe
Were so lovely to see. Just like my friends.

The birds with their singing So the party continued

Made a beautiful sound, Into late afternoon.
While cupcakes and teacups And just like our childhood,
Were all passed around. Still ended too soon.

63 TeaTime May/June 2017

 resources for readers
COVER
Royal Albert Memory Lane teapot and
lid ($189.95), 3-tiered serving tray
($84.95), 5-piece place setting ($89.95),
creamer and sugar set with tray
(price not available), large sandwich
tray ($79.95); Wallace Violet 5-piece
sterling-silver flatware set ($249.95)
from Replacements, Ltd., 800-737-
5223, replacements.com.
TITLE PAGE
Page 2: Platinum Edge dinner plate
($75), salad plate ($60), teacup ($55),
tea saucer ($30), teapot with rose
($190), covered sugar with rose ($100)
from Herend, 800-643-7363, herendusa.
com. Pearl Swirl charger ($130), Patina
place mat in Silver ($84), Chambray
Gauze napkin in Seafoam set of 4 ($23),
silver bow napkin ring (discontinued)
from Kim Seybert, 877-564-7850,
kimseybert.com. Gorham Chantilly
5-piece sterling-silver flatware set
($299.95) from Replacements, Ltd.,
800-737-5223, replacements.com. Flower
arrangement and vase from FlowerBuds,
205-970-3223, flowerbudsinc.com.
MASTHEAD
Page 5: Spode Romney (Gadroon
Shape) 5-piece place setting ($74.95),
sugar bowl and lid ($69.95), teapot and
lid ($219.95) from Replacements, Ltd.,
800-737-5223, replacements.com.
THE COMPLETE TABLE:
BUDS & BLOOMS
Pages 19–20: Spode Romney (Gadroon
Shape) 5-piece place setting ($74.95),
sugar bowl and lid ($69.95), teapot
and lid ($219.95), 16-ounce jug (price
not available) from Replacements,
Ltd., 800-737-5223, replacements.com.
[Traditional] Wallace Elite Curator
65-piece flatware set ($299.99) from
Mikasa, 866-645-2721, mikasa.com.
Rhett Check napkin in Blue set of 4
($22), table throw ($47); Tava napkin
ring in Honey Stain set of 4 ($26)
from Pottery Barn, 888-779-5176,
potterybarn.com. Page 20: [Casual]
Cambria dinner plate in Blue set of
4 ($40), salad plate set of 4 ($32);
Rhett Check napkin in Neutral set of
4 ($22) from Pottery Barn, 888-779-
5176, potterybarn.com. Towle Living
Boston Bead Frost 20-piece flatware
set ($39.99) from Mikasa, 866-645-
2721, mikasa.com. Scalloped place mat
(discontinued) from Sur La Table, 800-
243-0852, surlatable.com. [Formal]
Anna’s Palette Indigo Blue dinner plate
by Anna Weatherley ($98) from DeVine
Corp, 732-751-0500, devinecorp.net.
Kirk Stieff King sterling-silver flatware
(prices vary) from Replacements, Ltd.,
800-737-5223, replacements.com.
North Carolina
Tearoom Directory
Lady
IN HER HONOR Bedford’s
Pages 22–32: Platinum Edge dinner Tea Parlour & Gift Shoppe
plate ($75), salad plate ($60), teacup
($55), tea saucer ($30), teapot with rose
($190), covered sugar with rose ($100),
creamer ($70) from Herend, 800-643-
7363, herendusa.com. Pearl Swirl charger
($130), Patina place mat in Silver ($84),
Chambray Gauze napkin in Seafoam
set of 4 ($23), silver bow napkin ring
(discontinued) from Kim Seybert,
877-564-7850, kimseybert.com. Gorham Relax with friends at breakfast, lunch or afternoon tea!
Open Tuesday - Saturday 21 Chinquapin Road
Chantilly 5-piece sterling-silver flatware Breakfast 8am - 10:30am Village of Pinehurst
set ($299.95) from Replacements, Ltd., Lunch & Afternoon Tea 11am - 4pm 910-255-0100
800-737-5223, replacements.com. Flower Reservations Recommended www.ladybedfords.com
arrangement and vase from FlowerBuds,
205-970-3223, flowerbudsinc.com.
South Carolina
Page 27: Silver tray from private
collection. Pages 30, 32: Reed and
Barton Burgundy 2-tier stand ($425)
from Bromberg & Co., 205-871-3276,
brombergs.com.
Planning a trip in the near future? Visit these lovely tea locales.
BOW TIE TEA
Pages 33–40: Blue Pin Stripe 5-piece
place setting ($139), covered sugar
($110), creamer ($85), teapot ($200)
from Wedgwood, 877-720-3486,
wedgwood.com. Wallace Hadley 45-piece
flatware set ($99.99) from Mikasa, 866-
645-2721, mikasa.com. Assorted child-
size bow ties from Belk, 866-235-5443,
belk.com. PB Classic Belgian flax linen
hemstitch napkin in Sailor Blue set of
4 ($28.50), PB Classic Belgian flax linen
hemstitch table runner in Sailor Blue
($47), Nubby 14x108-inch table runner
($31) from Pottery Barn, 888-779-5176,
potterybarn.com. Flower arrangement
and vase from FlowerBuds, 205-970-
3223, flowerbudsinc.com. Page 36:
Porcelain shell bowl ($1.50) from Pier
1 Imports, 800-245-4595, pier1.com.
Page 37: White tray from private
collection. Page 38: Blue Pin Stripe oval
platter ($230) from Wedgwood, 877-
720-3486, wedgwood.com.
GLUTENFREE SCONE
Page 41: Fish Scale Light Blue salad
plate ($195); Princess Victoria Blue
teacup ($85), tea saucer ($40) from
Herend, 800-643-7363, herendusa.com.
GAZEBO TEA The Hi-Tea Mysteries
Pages 42–48: Royal Albert Memory
Lane teapot and lid ($189.95), 3-tiered Cozy up with a
serving tray ($84.95), 5-piece place pot of tea and join
setting ($89.95), creamer and sugar Inspector Holly
Hi-Tea and her
set with tray (price not available), large assistant “Brew” as
sandwich tray ($79.95); Wallace Violet they work together
5-piece sterling-silver flatware set solving crimes in
($249.95) from Replacements, Ltd., 800- their tea loving
737-5223, replacements.com. Antique community.
table linens from private collection. THE HI-TEA MYSTERIES,
“BOOK OF SHORT STORIES,”
Page 44: Royal Albert Memory Lane IS AVAILABLE ON KINDLE
AND AT AMAZON.COM.
large sandwich tray ($79.95) from
Replacements, Ltd., 800-737-5223, Have a Tea-Rific Day!
replacements.com. Cream and jam dishes
from private antique collection. TeaMysterySkits.com
teatimemagazine.com 64
recipe index

48 28
36 Icings, Fillings,
& Toppings
Scones
Cheddar-Chive Scones 36
Black Pepper Butter 36 Currant-Hazelnut Scones 41
Lemon Cream Cheese Frosting 48 Jasmine-Green Tea Scones 44
Mock Clotted Cream 41 Vanilla Heart Scones 25
Simple Syrup 48
Sweetened Whipped Cream 39 Sweets
White Chocolate Buttercream 30 Almond-Apricot Thumbprint
Cookies 47
Savories Banana-Cream Tartlets 39
Asparagus, Mushroom, and Swiss Blue Battenberg Cake 31
Roulade 46 Blueberry Pavlovas 48
Beef Fillet Crostinis 37 Maple-Bacon Fudge 39
Cucumber-Radish Canapés 45 Mini Zucchini-Carrot Cupcakes 47
Golden Beet and Goat Cheese New York–Style Petite
Croustades 45 Cheesecakes 29
Herbed Gruyère Quiches 27 Peanut Butter–Chocolate Bars 39
Pastrami-Swiss Tea Sandwiches 37 White Chocolate Macarons 29
Pizza Flatbread Sticks 37
EDITOR’S NOTE: Recipe titles shown in
Roast Chicken Salad Tea gold are gluten-free, provided gluten-free
Sandwiches 27 versions of processed ingredients (such as
Smoked Salmon–Cucumber flours, prepared meats, sauces, extracts,
Canapés 28 and stocks) are used.

advertisers’ index
A Tea Affair ..............................5
Capital Teas ............................67
Carriage House Tea ................18
Chef’s Choice .........................16
Domino Sugar ....................9, 10
English Tea Room, The ..........58
French Garden House ............18
Global Tea Mart .....................31
Grandma Rae .........................16
Hi-Tea Mysteries, The ............64
Kensington Books..............8, 14
Lady Bedford’s Tea Parlour ....64
Laura’s Tea Room ...................64
Mark T. Wendell Tea Company 18
Paris In A Cup .......................16
Replacements Ltd. .................65
Ross Simons .............................6
Shiny Stuff .............................66
Simpson & Vail, Inc. ................1
Taking Tea .................................4
Tea 101 Masterclass.................5
Tea for Two, Inc. ....................18
TeaTime Back Issues...............21
Thyme-out Tea Parties ...........16
Trail Lodge Tea.......................16
World Tea Expo ......................12

65 TeaTime May/June 2017

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