2018 N01 02 - TeaTime

T E A R O O M S • F O O D • T E A • TA B L E S E T T I N G S
Celebrating
YEARS
Deligh
Del htful
htful
Ideas & Recipes
FOR
Entertaining
Decadent
Strawberry-
Mascarpone
Cake Stacks
Page 35
JAN/FEB 2018 Vol 15, Issue 1

$5.99US $7.99CAN
02
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15 People to Favorite Afternoon Tea

0 09281 02876 5 Know in Tea Rooibos Blends in the Poconos
DISPLAY UNTIL FEBRUARY 13, 2018 Page 46 Page 15
P P
Page 5
533
JANUARY/
FEBRUARY 2018
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VOLUME 15 . ISSUE 1
“ Drink yourtea slowly and reverently,

as if it is the axis on which the world Earth revolves—
slowly, evenly, without rushing toward the future.
” —Thich Nhat Hanh
teatimemagazine.com 2
table of contents
44
32 59
Embellishments Infusions Departments
13 Necessary Things: 17 The Perfect Cup: 7 Come for Tea
The Gift of Love Rooibos A note from the editor
The loveliest tea things A caffeine-free brew with big flavor
9 Dear TeaTime
15 Our Favorites: 46 TeaTime 15 Letters from readers
Rooibos Notable tea people
Best-loved infusions 11 Tea Events Calendar
53 The Tea Experience: Events in January and February
19 The Complete Table: Teatime in the Pocono Mountains
A Rosy Affair For more than just honeymooners 63 Resources for Readers
Rosenthal Moss Rose Essential information
57 Sip for Peace
A tea practice to change the world 65 Recipe Index
Helpful directory of featured foods
Indulgences 59 Taking Tea at the Baccarat
Hotel New York 65 Advertisers’ Index
21 Lenten Tea A custom-crafted tea service amid A guide to supporting companies
A reverent tea for the season handcrafted crystal
TEAROOMS • FOOD • T
E A • TA B L E S E T T I N G S
29 Gluten-free Scone: 62 The Tea Diaries: Celebrating
YEARS
Sweets for Your Sweetie The Perfect Cup of Tea ®
Date, chocolate, and ginger A friendly poem
}
Ideas & Recipes
ON THE Ente ining
30 Happy Valentine’s Day

Sharing the love this February 14
COVER Decadent
Strawberry
Mascarpone
Cake Stacks
Page 35
Deep-hued bands on Royal Worcester’s Regency

38 A Wintertide Teatime Ruby make it a superb selection with which to
Elegant gathering for a wintry afternoon serve the delicious and delightful menu from our
Happy Valentine’s Day tea. Recipes begin on
page 32. Photography by Jim Bathie. 15 People to
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Favorite
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Know in Tea Rooibos Blends Afternoon Tea

Page 46 in the Poconos
age
age
3 TeaTime January/February 2018

January/February 2018 Volume 15, Issue 1
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
SENIOR COPY EDITOR Rhonda Lee Lother ST YLIST
EDITORIAL ASSISTANT Sarah Howard Courtni Bodiford
CREATIVE DIRECTOR/PHOTOGRAPHY FOOD ST YLIST/RECIPE DEVELOPER

Mac Jamieson Janet Lambert
SENIOR PHOTOGRAPHERS
John O’Hagan, Marcy Black Simpson SENIOR DIGITAL IMAGING SPECIALIST
PHOTOGRAPHERS Delisa McDaniel
Jim Bathie, William Dickey, DIGITAL IMAGING SPECIALIST
Stephanie Welbourne Steele Clark Densmore
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
ACCOUNT DIRECTORS
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DIRECT RESPONSE Hagan Media/Katie Hagan
MARKETING COORDINATOR Megan McIllwain
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For assistance with advertising, please call (888) 411-8995.
CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

PRESIDENT/COO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman
EVP/CFO Mary P. Cummings VP/DIGITAL MEDIA Jon Adamson
EVP/OPERATIONS & MANUFACTURING VP/EDITORIAL Cindy Smith Cooper
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TeaTime (ISSN #1559-212X) is published bi-monthly by Hoffman Media, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of TeaTime are fully
protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. SUBSCRIPTION RATES: For the United States, $22.98
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©2018 Hoffman Media, LLC. Printed in the USA.

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irthdays, engagements, and anniversaries

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commemoration provide a myriad of recipes
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editor’s letter
come for
Happy 15th anniversary to us
ea commemorate
our milestone, we introduce a long feature titled
“TeaTime 15” in which we will highlight some of the
people, places, and accoutrements we have come to
know and love since the magazine’s inception. (We’ll
be asking for your input on various topics through our
e-newsletters, so if you would like to participate, please
sign up for them at teatimemagazine.com.) We begin
this series (page 46) by introducing you to 15 people
we believe all tea lovers should know because of their
contributions to North American tea culture. Limiting
the list to just 15 was quite daunting and difficult! Some
names and faces, such as those of our three contributing
editors, will no doubt be familiar to you, but others
might not because much of the work they do in tea is somewhat behind the scenes and without great fanfare.
January is National Hot Tea Month. And what better way to mark it than with a tea party? It’s a
marvelous means of introducing others to the joys that are intrinsic to such an event. This issue has
lovely table settings, menus, and tea pairings to get you started. (There’s even a Lenten Tea perfect for Ash
Wednesday, which falls on Valentine’s Day this year.) Also in January, The International Tea Sippers Society
is launching a campaign called “Sip for Peace.” To learn more about this worthy endeavor, which I hope will
endure long-term, turn to the article on page 57.
Almost every time I savor the warm liquid and its aroma, whether at an elegantly appointed table
at a party or by myself in the comfort of my own home, I am reminded how both settings can be just as
enjoyable, if not therapeutic. This wonderful duality brings to mind a Zen poem:
Strange how a teapot
Can represent at the same time
The comforts of solitude
And the pleasures of company.
Whether you enjoy your tea in the company of many or alone, all of us at TeaTime join me in raising our
teacu s in ratitude to ou, our readers, for these first 15 years. And we look forward to many more to come!
Mark Your Calendars!

2nd Randomennial Houston Tea Festival World Tea Expo (Trade Show) Midwest Tea Festival
January 27–28, 2018 June 12–14, 2018 September 8–9, 2018
Hilton Houston NASA Clear Lake Las Vegas Convention Center Ararat Shrine Auditorium
Houston, TX Las Vegas, NV Kansas City, MO
houstonteafestival.com worldteaexpo.com midwestteafest.com

dear TeaTime
North America’s
SETT INGS
D • TEA • TABL E #1 TEA
TEAR OOM S • FOO ZINE
MAGA
® September/
October 2017
More About the

Boston Tea Party Delightful
Ideas &
“I enjoyed reading the article ‘The Rest Autumn Recipes
of the Story of the Boston Tea Party’ TEAR OOM S • FOOD

• TEA • TABL E SETT
INGS North America’s
[by Mitzi Perdue] in the November/ #1 TEA

MAGAZINE
December 2017 issue [page 61]. I Sweets from ®
87&
Harvest Tea
would like to offer a correction to the Pages 37 & 38
statement ‘most of the tea ended up Ideas

Recipes
in New England kitchens, and heartily Favorit
Black Te s
H FOR THE
Holidays
Page 15
enjoyed.’ Three hundred forty chests

of Chinese green and black teas were
tossed into the harbor from three
ships over a 2½-hour period on the November/
December 2017
night of December 16, 1773. All the Ginger Molasses
Cake with Lemon
Cream Cheese Frosting
Page 44
participants in the rebellion were care- Favorite

Holiday Blends
HoustonTearoom
Roundup
A Jane Austen
Page 15
Page 53 Tea Party
fully instructed to refrain from taking
any of East India Company tea for
Praise for the
h
their own enjoyment or profit. Theirs September/October Issue
was a political act, and they did not “I adore this publication. Because I’m
want to be labeled as looters. One man, also an avid recycler . . . I also enjoy
found with his pockets stuffed with saving the beautiful photo spreads for
tea leaves, was stripped of his long future crafting projects. [A] gorgeous
jacket and publicly humiliated for not photo from the September/October
obeying orders. While there are several issue will serve as a background for a
accounts of tea being found in the pant tea tray I’m working on for a gift!”
cuffs of the rebels as they prepared for
ANDREA NICOLE OLIVAREZ
bed that evening—at least two bottles
Via Facebook
of said tea are now on display in
Boston museums—the majority of the
“Right out of the oven, a Fontina &
tea, valued at over a million dollars,
Pork Puff Pastry, as featured in the
was left to wash out to sea with the
[September/October 2017] issue of
morning tide.”
TeaTime magazine [page 36]! It was
BRUCE RICHARDSON yummy, and I will certainly make this
Tea Master, The Boston Tea Party again when company comes over. Easy
Ships & Museum
Via E-mail and delicious!”
TE DEUM
Via Facebook
The Gift of TeaTime
“Each time I receive a new issue, it’s
like getting a wonderful gift. The A Love for Beautiful China
kettle’s on, the scones are warmed, “I love china, and one of the reasons I
and I am in my zone. Teatime is my adore your magazine, and always have,
time. Thank you for such a beautiful is because I get my fi ll of ‘eye candy’ on
magazine.” the pages!”
PATRICIA WOODS DENISE FOWLER PANTER
Via teatimemagazine.com Via Facebook
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.
January
tea events calendar
6 16 & 17 20
Happy New Year Tea Downton Abbey Afternoon Tea A Tea-Tasting Tea Party
11:00 a.m. to 2:00 p.m. 11:30 a.m. and 3:00 p.m. 10:30 a.m.
Sweet Remembrances Tea Room Shakespeare’s Corner Shoppe & Afternoon Tea Anna Marie’s Tea Shop
Mechanicsburg, Pennsylvania San Diego, California Liberty, Missouri
Welcome the New Year with stars and Enjoy a tea party that honors the beloved Warm your hands, and find your favorite
glitz at a teatime celebration. A complete television program Downton Abbey. A quiz tea at a tea-tasting event perfect to
afternoon-tea service will include a will test your knowledge of the Grantham commemorate National Hot Tea Month.
salad followed by a three-tiered tray family and their devoted household, and This is the perfect way to enjoy a festive
complete with tea sandwiches, two themed dishes such as Lady Rose’s Cornish tea party along with a great selection
varieties of scones, fresh fruit, and tasty Game Hen and Mrs. Patmore’s Mince of Anna Marie’s premium loose-leaf
desserts. Of course, there will also be Pie will pay tribute to several beloved tea. A full teatime meal will be served
pots of steaming-hot tea as well. The characters. A glass of Champagne, or a with treats and bites to complement the
cost for this event is $30 per person. non-alcoholic option, is included in the different teas. Reservations are required.
Reservations may be made by calling price of $39.95 per person. Reservations To reserve your spot and learn pricing
717-697-5785. For more information, are required and can be made by calling information, call 816-792-8777, or visit
visit sweetremembrancestearoom.com. 619-683-2748. For more information, visit annateashop.com.
sandiegoafternoontea.com.
3&4
February
10 & 17 16 & 17
Toronto Tea Festival A Paris Valentine’s Day For the Love of Downton
10:00 a.m. to 5:00 p.m. 4:00 to 7:00 p.m. 11:00 a.m.
Toronto Reference Library The Tilted Teacup Miss Spenser’s Special-Teas
Toronto, Ontario Brooksville, Florida New Virginia, Iowa
Whether a novice or an aficionado in the Guests are in for a truly romantic afternoon February is the month of love, and Miss
world of tea, the Toronto Tea Festival will that will make them think they’ve been Spenser’s invites guests to share their
provide the tools to learn and discover transported to the city of love, Paris, at this love of Downton Abbey at a very English
more about the beverage. Attendees Valentine’s Day tea party. From candlelit teatime service. Reminisce about the
will sample hundreds of teas, learn tables to carriage rides down cobblestone beloved British show and pretend you
from experts in the industry at one of streets, attendees will enjoy a deliciously are basking in the Earl of Grantham’s
the complimentary presentations, and themed tea menu along with the festivities. library where wonderful tea and fare
shop for all manner of tea wares, tea, Carriage rides are limited and start at 5:30 will be served. Reservations are required
and other accoutrements. Tickets can be p.m. The cost of this event is $34.95 plus for this event. To reserve your place,
purchased in advance by calling 647-878- tax and gratuity per person. Reservations and learn more about pricing, call 641-
6943. For more information, including are required and can be made by calling 342-1547. For more information, visit
ticket pricing, visit teafestivaltoronto.com. 352-593-4111. For more information, visit missspensersspecialteas.com.
thetiltedteacuptearoom.com.
If you would like to publicize a tea event in your area, please send details and information at least four months
tell
us!
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.

necessary things
Show your dearest friendss

and family how much you care
with some of the loveliest tea
things
g off the season.
A Token of Affection
These festive Heart Spoon Teacup
Favors, complete with white cups
and saucers, individual tea bags,
and gold-plated heart spoons, are
charming parting ggifts.
gifts (S
(Set of 4
$43 96 rosesandteacups.com or
ffor $43.96,
866-998-2877)
Hearts Galore
Love is all around with these 5-inch porcelain trays by
Royal Albert. Use them to hold condiments or candies, or
put their beauty on display as festive décor. ($24.99 each,
royalalbert.com or 877-720-3488)
A Little
Littl EExtra
t L Love
Whether used at a festive
Love in Bloom Valentine’s party or a quiet
Whether used as a afternoon tea, this chrome
striking centerpiece Spread the Love spreader
or for a delectable cup adds a touch of glam. ($3.85,
of tea, the Eternal kateaspen.com or 866-316-2453)
Love Flowering Tea
Gift Set includes a
36-ounce glass teapot A Tea Treat for All
and warmer along Sold individually or in a set, these
with a set of heart- tea-infused chocolate bars are
shaped blooming teas. heavenly indulgences with flavors
($59.95, teabloom.com such as Raspberry Rooibos and
or 954-561-2090) Green Earl Grey. ($2.99 each,
tearoomchocolates.com or
510-567-8868)
The Sweetest of Sentiments
Whether you take your cuppa with or
without sugar, these adorable French
Tea Sugar Hearts are the sweetest
accessory for any tea table. ($17,
fancyflours.com or 406-587-0118)

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African Sunset Herbal Tisane Turmeric Zest Sweet Almond

MARK T. WENDELL TEA COMPANY GLOBAL TEA MART CARRIAGE HOUSE TEA
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TEACUP: Normandy Silver Queen TEACUP: Royal Worcester Silver Frost TEACUP: Harmony House Silver Sonata
“This fragrant tisane is perfectly “The pleasing citrus scent that wafts “With beautiful dry leaves, bits of
balanced with forward flavors of from this brew only hints at the spiced, cornflower, and tiny candies, this nut-
cinnamon and apple along with subtle fruity fl avor of this caffeine-free flavored rooibos is just as pleasing to
hints of rosehip and hibiscus.” selection.” the eye as it soothing to taste.”
—Lorna Reeves, editor —Sarah Howard, editorial assistant —Courtni Bodiford, stylist
Rooibos
A caffeine-free tisane that is sure to please
Mexican Cocoa Rooibos Organic Rooibos Lemon-Ginger Berry Rooibos Herbal Tea
TRAIL LODGE TEA SIMPSON & VAIL HUGO TEA COMPANY
traillodgetea.com • 314-680-3015 svtea.com • 800-282-8327 hugotea.com
TEACUP: Noritake Caroline TEACUP: Mikasa Silver Swirl TEACUP: Wedgwood Fairmont
“Similar to actual hot chocolate with “Bright notes of ginger complement the “From its delightful aroma to its vibrant
a touch of cinnamon, this tisane is a presence of lemon in this blend, making taste, this brew boasts the strong berry
special treat—perfect for a cold it a wonderful choice for a caffeine-free essence its name suggests.”
wintry day.” morning cuppa.” —Janet Lambert, recipe developer
—Janice Ritter, dealer program manager —Britt Stafford, associate editor
...............................................................................................................................................................................................................................
A GENTLE REMINDER: Most rooibos blends can be steeped in 212° (boiling) water for 5 minutes. However, some purveyors may
recommend less-than-boiling water or different steeping times, so be sure to consult the package instructions.
All cups and saucers are available from Replacements Ltd., 800-REPLACE, replacements.com.

Memories made with every cup.
Family Owned and Operated, Traditional English-style Tea Room, Homemade Scones, Sandwiches, Quiche, Desserts, and High Tea
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the perfect cup
Photograph Courtesy of Rooibos Ltd.
Rooibos was, however, very popular with 18th-century

Dutch settlers living in Cape Town. Their beloved Chinese
teas were both expensive and hard to get. They often filled
their teapots with the local red bush “tea” and served the
brew with milk and sugar in porcelain cups. The caffeine-
free beverage is still consumed in that manner throughout
South Africa, while European and North American
consumers tend to like blends made with bold flavors,
Rooibos:
such as masala chai, lemongrass, or vanilla.
Red bush has always grown wild in the dry climate of
South Africa and has just been cultivated commercially
since 2000. After sprouting from seed, the rooibos plant,
THE SOUTH AFRICAN Aspalathus linearis, takes about 18 months to mature.
The plant, resembling a tall tumbleweed with needle-like
IMPORT STEEPS BIG FLAVOR leaves, is cut at the base, baled, and later bruised in order
WITH NO CAFFEINE for the leaves and stems to oxidize—much like black tea.
Oxidation brings out the plant’s essential oils and
helps the leaves develop a rich color and caramel flavor.
By Bruce Richardson The more oxidized the rooibos, the redder in color and
sweeter in flavor it becomes. This is the type we know
uth African rooibos may be a common choice as red rooibos. A less oxidized green rooibos is made by
found on today’s menus at tearooms and tea steaming and drying the leaves and stems immediately
hops across the world, but it is not a true tea, and without oxidation, so it remains slightly green in color
19th-century London tea traders were outraged when and retains a grassy, mineral-like flavor.
the herbal import debuted on their hallowed stage. Rooibos should be prepared in the same manner as
The polite and dignified protocol of the revered black tea, steeped 4 to 5 minutes in boiling water. This
London Tea Auction Centre was put to the test on is a forgiving herb that won’t become bitter if left to
December 21, 1867, when Mr. George Townend of steep 10 minutes. With that added strength, it makes a
Townend Brothers, rashly offered a parcel of “bush tea” delicious iced beverage.
from Natal, a province of South Africa. Rooibos has trace amounts of iron, calcium, potas-
Rooibos (pronounced ROY-boss), or red bush, is sium, manganese, magnesium, fluoride, zinc, and copper.
classified as an herb and, therefore, not related to While it contains some antioxidant properties, there is
Camellia sinensis or Camellia assamica tea bushes. The no clinical evidence to prove this herb is more healthful
appearance of two samples of this faux tea on the sales than green or black tea. It is, however, a suitable substi-
floor was greeted with yells of protest. The auctioneer tute for hot beverage drinkers who want a caffeine-free
in charge suggested that the herb be taken away to the option with the full-body flavor of black tea.
drug department of the East India Company. Despite
the uproar, the unfortunate broker refused to abandon TeaTime contributing editor Bruce Richardson is
the sale. There were, of course, no bids, and what the coauthor of The New Tea Companion (Expanded
press later called “a monstrous bale of rubbish” was Third Edition, 2015), published by Benjamin Press,
withdrawn, and the pernicious herb would never again available at elmwoodinn.com.
enter the halls of the Tea Auction Centre.

the complete table
Rosy
A
AFFAIR
Text by Britt E. Stafford / Photography by Caroline Smith
lliam Shakespeare’s titular character Juliet once said, “A rose by

ny other name would smell as sweet….” And, as evident on this
oss Rose pattern, introduced by Rosenthal in 1950, the flower would
be just as aesthetically pleasing with a different name. As roses are a traditional
symbol of love and friendship, these beautiful blooms make for an inviting and
affable motif for friends and family to gather around a table for tea.
Placing Moss Rose’s simple yet admirable design against a delicate pink
tablecloth and lace-bordered napkins secures its place as the focal point of
your table. Accompany with the aptly named Georgian Rose flatware by Reed &
Barton for a touch of romantic charm.

Pairing gilded-edge plates,
such as Royal Limoges Oasis in
purple with Anna Weatherley
Sky Blue chargers, creates
a modern, colorful setting
that highlights some of the
secondary hues in Moss
Rose. Golden flatware, such
as Luna Brushed Gold from
Pottery Barn, adds glitz to the
Display the occasion.
Chic
iconic flower
of love and
friendship
with
Rosenthal’s
Moss Rose.
Classic
Viva Lace dinner plates by
Vietri and scalloped wooden
chargers atop a subtly striped
woven tablecloth serve as a
charming neutral backdrop
for Moss Rose. The textured
pewter handles of World
Market’s Danieli flatware add
to the setting’s comfortably
cozy ambiance.
Casual
enten
LTeA
A simple yet stunning table
accompanied with a tasty
but modest tea menu reflects
the reverence of the 40-day
season of fasting.
Photography by Jim Bathie

Tea Pairings by Mark T. Wen
Wendel
delll Tea
Tea Com
Company
TEA
sommelier
....................................................................
In deference to Lenten practices, pair the

courses of this commemorative menu with
single-origin teas, such as these selections
from Mark T. Wendell Tea Company,
available at marktwendell.com or by
calling 978-635-9200.
SCONE COURSE:
Royal Red Robe Oolong Tea
SAVORIES COURSE:
Organic Ceylon (Blackwood Estate) Black Tea
SWEETS COURSE:
China Keemun Black Tea
Multiseed Scones • In a large bowl, whisk together baking sheet. Brush tops of scones
Makes 11 flour, brown sugar, 3 tablespoons with egg white.
sunflower seeds, 2 tablespoons flax • In a small bowl, stir together ses-
2½ cups spelt flour seeds, toasted sesame seeds, bak- ame seeds, poppy seeds, remaining
¼ cup firmly packed light brown sugar ing powder, and salt. Using a pastry 1 tablespoon flax seeds, and remain-
4 tablespoons chopped roasted salted blender or 2 forks, cut in cold butter ing 1 tablespoon sunflower seeds.
sunflower seeds, divided until it resembles coarse crumbs. Sprinkle mixture onto scones.
3 tablespoons flax seeds, divided Add cold cream, stirring until mix- • Bake until edges of scones are
1 tablespoon toasted sesame seeds ture is evenly moist. (If dough seems golden brown and a wooden pick
1 tablespoon baking powder dry, add more cream, 1 tablespoon inserted in centers comes out clean,
½ teaspoon salt at a time.) Working gently, bring approximately 21 minutes. Serve
6 tablespoons cold unsalted butter, mixture together with hands until a warm.
cubed dough forms.
1 cup cold heavy whipping cream • Turn out dough onto a lightly Recommended Condiments
1 large egg white, lightly beaten floured surface (spelt flour), and • Devon Cream
1 tablespoon sesame seeds knead gently 4 to 5 times. Using a • Mixed-Berry Preserves
1 teaspoon poppy seeds rolling pin, roll dough to a 1-inch
thickness. Using a 2¼-inch round
• Preheat oven to 375°. Line cutter, cut 11 scones from dough,
a rimmed baking sheet with rerolling scraps as necessary. Place
parchment paper. scones 2 inches apart on prepared
Dilled Tuna Fillet
Sandwiches
Makes 20
2 (6.7-ounce) jars tuna fillets in oil,

drained
¼ cup finely chopped celery
¼ cup chopped canned artichoke
hearts
1 tablespoon chopped capers
1 tablespoon finely minced shallot
Tarragon-Dill Vinaigrette
(recipe follows)
10 slices swirled rye sandwich bread
• In a medium bowl, coarsely

flake tuna. Add celery, artichoke
hearts, capers, and shallot. Add
enough Tarragon-Dill Vinaigrette
to moisten to desired consistency.
Cover and refrigerate until very
cold, up to a day in advance.
• Spread tuna salad onto 5 bread
slices. Cover with remaining bread
slices.
• Using a serrated bread knife in a
sawing motion, cut each sandwich
into a perfect square, discarding
crusts. Cut each sandwich in half
diagonally twice, creating 4 trian-
gles. Serve immediately, or cover
with damp paper towels, place in a
covered container, and refrigerate
until serving time.
Creamy Potato-Leek Soup Tarragon-Dill Vinaigrette

Makes 6 cups heat.) Add potatoes, 5 cups water, Makes ½ cup
and salt; bring to a boil. Reduce
2 tablespoons salted butter heat, but keep potatoes briskly ¼ cup tarragon vinegar
1½ cups sliced leeks (white parts only) cooking until very tender when ¼ cup extra-light olive oil
5 cups cubed Yukon Gold potatoes pierced with a fork, 15 to 20 min- 1 tablespoon snipped fresh dill
5 cups water utes. Add milk and cream; heat, ¼ teaspoon salt
1 teaspoon salt stirring until hot but not boiling. ⁄ teaspoon ground black pepper
1 cup whole milk • Remove from heat. Using an ⁄ teaspoon granulated sugar
½ cup heavy whipping cream immersion blender, blend mixture
Garnish: ground pepper black, until very finely puréed and creamy. • In a screw-top jar, vigorously shake
sliced green onion Serve immediately. together vinegar, oil, dill, salt, pep-
• Garnish with ground pepper and per, and sugar until emulsified.
• In a medium Dutch oven, melt green onion, if desired.
butter over medium-high heat. Add MAKEAHEAD TIP: Vinaigrette can be
leeks; reduce heat to medium-low, MAKEAHEAD TIP: Soup can be made made a day in advanced and refrigerated.
and cook until tender, approxi- a day in advance and stored in a covered Let come to room temperature before
mately 15 minutes. (To prevent container in refrigerator. Rewarm gently using, and shake vigorously to emulsify
leeks from turning brown, reduce before serving. again.

Green Lentil Salad
Cucumber Cups
Makes 12
1 cup cooked French green lentils

2 tablespoons finely chopped celery
2 tablespoons finely chopped pink
and purple radishes
Cider-Mustard Vinaigrette
(recipe follows)
1 English cucumber
• In a medium bowl, toss together

lentils, celery, radishes, and enough
Cider-Mustard Vinaigrette to
moisten to desired consistency.
Cover and refrigerature until cold,
up to a day in advance.
• Using a vegetable peeler, cut long
vertical strips from cucumber.
Using a sharp knife, cut cucumber
into 12 (¾-inch) sections. Using a
mini melon baller, scoop out well in
one side of each cucumber section
to make a cup.
• Place a spoonful of lentil salad
into each cucumber cup. Drizzle
with additional Cider-Mustard
Vinaigrette, if desired. Serve
immediately.
Cider-Mustard Vinaigrette
Makes ⁄ cup
¼ cup extra-light olive oil

2 tablespoons apple cider vinegar
1 tablespoon whole-grain Dijon
mustard
½ teaspoon granulated sugar
⁄ teaspoon salt
⁄ teaspoon ground black pepper
• In a screw-top jar, vigorously

shake together oil, vinegar, mus-
tard, sugar, salt, and pepper until
emulsified.
MAKEAHEAD TIP: Vinaigrette can be

made a day in advanced and refrigerated.
Let come to room temperature before
using, and shake vigorously to emulsify
again.
apart onto prepared baking sheet,
letting chocolate spread out into
disk shapes.
• Working quickly before choco-
late becomes firm, sprinkle with
almonds, pecans, walnuts, and
cacao nibs.
• Let candies set for several hours
at room temperature to harden.
(To harden quickly, refrigerate for
45 minutes.) Carefully remove can-
dies from baking mat, and store at
room temperature in an airtight
container with layers separated by
wax paper.
Lemon Shortbread Bars

Makes 28
1 cup unsalted butter, softened

½ cup granulated sugar
Apricot-Glazed mixer at medium speed until fluffy, 2 teaspoons fresh lemon zest
Buttermilk-Thyme Tartlets 3 to 4 minutes, stopping to scrape 2 tablespoons fresh lemon juice
Makes 16 sides of bowl. Add buttermilk, ½ teaspoon vanilla extract
lemon juice, thyme, vanilla extract, ¼ teaspoon salt
2 (14.1-ounce) packages refrigerated allspice, and salt, stirring until 2¼ cups all-purpose flour
pie dough (4 sheets) incorporated. Pour filling mixture 3 tablespoons turbinado sugar
½ cup unsalted butter, softened into prepared tartlet pans.
1¼ cups granulated sugar • Bake until filling is set, approxi- • Preheat oven to 350°. Line a
3 tablespoons all-purpose flour mately 17 minutes. Let cool 9-inch square baking pan with foil,
3 large eggs completely. letting excess extend over sides of
1 cup whole buttermilk • In a small saucepan, melt apricot pan. Spray lightly with baking spray
1 tablespoon fresh lemon juice preserves over low heat. Using a with flour.
1 teaspoon chopped fresh thyme pastry brush, glaze tartlets. Refrig- • In a large bowl, beat together
leaves erate until needed, up to a day. butter, granulated sugar, lemon zest
½ teaspoon vanilla extract Serve cold or at room temperature. and juice, vanilla extract, and salt
⁄ teaspoon ground allspice with a mixer at medium speed until
⁄ teaspoon salt creamy, 3 to 4 minutes, stopping to
1 cup apricot preserves Winter White Mendiants scrape sides of bowl. Add flour, and
Makes 14 candies mix on low speed until mixture is
• Preheat oven to 350°. Spray 16 evenly moist.
(4-inch) tartlet pans with cooking 2 (4-ounce) bars white chocolate, • Press dough into prepared pan,
spray. melted creating a level surface. Using a
• Using a 4½-inch round cutter, cut 3 tablespoons finely chopped toasted knife, score surface deeply to create
16 rounds from pie dough. Transfer sliced almonds rows of lines. Sprinkle turbinado
dough rounds to prepared tartlet 3 tablespoons finely chopped toasted sugar onto dough.
pans, pressing into bottom and up pecans • Bake until edges are browned and
sides. Trim excess dough. Using 3 tablespoons finely chopped toasted shortbread is firm, 28 to 30 min-
the large end of a chopstick, press walnuts utes. Let cool completely in pan.
dough into indentations in sides of 3 tablespoons cacao nibs Using excess foil as handles, remove
tartlet pans. Place prepared tartlet from pan. Using a long sharp knife
pans on a rimmed baking sheet, and • Line a large baking sheet with a and pressing downward, cut into
freeze for 15 minutes. nonstick baking mat. bars. Store at room temperature in
• In a large bowl, beat together • Using a 2-teaspoon levered scoop, an airtight container with layers
butter, sugar, flour, and eggs with a drop melted chocolate 2 inches separated by wax paper.

gluten-free scone
Sweets for
Your Sweetie
Treat your Valentine with
delectable gluten-free scones
that feature a sensational
medley of flavors.
Photography by Marcy Black Simpson
Tea Pairing by Tealuxe
Gluten-free
Date, Chocolate, and
Ginger Scones
Makes 16
2½ cups gluten-free flour

⁄ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter
1 (4-ounce) bar bittersweet chocolate,
chopped
⁄ cup chopped and sugared dates
2 tablespoons finely chopped candied
ginger TEA
1¼ cups cold heavy whipping cream
½ teaspoon vanilla extract
sommelier
........................................................................................................................
Garnish: flaked salt
The flavor combinations in these scones call for a full-bodied black tea
• Preheat oven to 375°. Line a such as this excellent offering from Tealuxe. Order online at tealuxe.com
rimmed baking sheet with parch- or by phone by calling 888-TEALUXE (832-5893).
ment paper.
Golden Tippy Assam
• In a large bowl, whisk together
flour, sugar, baking powder, and
salt. Using a pastry blender or
2 forks, cut in cold butter until it Using a rolling pin, roll dough to Sweetened Whipped Cream
resembles coarse crumbs. Add a 1-inch thickness. Using a 2-inch Makes 1½ cups
chocolate, dates, and ginger, fluted square cutter, cut 16 scones
stirring well. from dough, rerolling scraps as nec- 1 cup cold heavy whipping cream
• In a small bowl, stir together essary. Place scones 2 inches apart 2 tablespoons confectioners’ sugar
cold cream and vanilla extract. Add on prepared baking sheet. ½ teaspoon vanilla extract
cream mixture to flour mixture, • Garnish tops of scones lightly
stirring until mixture is evenly with flaked salt, if desired. • In a medium bowl, beat together
moist. (If dough seems dry, add • Bake until edges of scones are cold cream, confectioners’ sugar,
more cream, 1 tablespoon at a golden brown and a wooden pick and vanilla extract with a mixer
time.) Working gently, bring mix- inserted in centers comes out clean, at high speed until thickened. Use
ture together with hands until a 15 to 17 minutes. Serve warm. immediately.
dough forms.
• Turn out dough onto a lightly Recommended Condiments *Cream is best when made shortly
floured surface (gluten-free flour), • Sweetened Whipped Cream before serving.
and knead gently 4 to 5 times. (recipe follows)

Happy Valentine’s Day
Share your love for friends, family, or that
special someone around an enchanting tea table decorated
with the traditional hues of the occasion.
gr phy
p by B thi /
Ba a air
i ng
ngs
g by Gl b l T rt
TEA
sommelier
....................................................................
Delight your teatime guests with

flavorful teas such as these lovely options
from Global Tea Mart, which can be
ordered at globalteamart.com
or by calling 844-208-2337.
SCONE COURSE:
Passion Fruit Black Tea
SAVORIES COURSE:
Queen of the Night Black Tea
SWEETS COURSE:
Ti Kwan Yin, China
Superior Oolong Tea
Browned Butter–Vanilla
Scones
Makes 9
1 vanilla bean pod

½ cup cold unsalted butter, cubed
2½ cups all-purpose flour
⁄ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon cold heavy
whipping cream, divided
½ teaspoon vanilla extract
• Using a sharp knife, split vanilla

bean pod lengthwise, and scrape
seeds.
• In a small saucepan, melt butter
over medium heat. Add vanilla
bean seeds and scraped pod; cook,
stirring occasionally, until butter
turns golden brown and has a
nutty aroma. Remove vanilla bean
pod. Pour browned butter into a
heatproof bowl, and let cool. Cover,
and refrigerate until solid, up to a
day in advance.
• Preheat oven to 350°. Line a moist. (If dough seems dry, add apart on prepared baking sheet.
rimmed baking sheet with parch- more cream, 1 tablespoon at a time.) • Brush tops of scones with remain-
ment paper. Working gently, bring mixture ing 1 tablespoon cream.
• In a large bowl, whisk together together with hands until a dough • Bake until edges of scones are
flour, sugar, baking powder, and salt. forms. golden brown and a wooden pick
Using a pastry blender or 2 forks, • Turn out dough onto a lightly inserted in centers comes out clean,
cut in cold browned butter until it floured surface, and knead gently 20 to 21 minutes. Serve warm.
resembles coarse crumbs. 4 to 5 times. Using a rolling pin, roll
• In a small bowl, stir together 1 cup dough to a 1-inch thickness. Using a
Recommended Condiments
cold cream and vanilla extract. Add 2¼-inch fluted round cutter, cut
• Devon Cream
cream mixture to flour mixture, 9 scones from dough, rerolling scraps
• Black Currant Curd
stirring until mixture is evenly as necessary. Place scones 2 inches
Beef Filet • Just before serving, garnish with 2 pink radish slices in half twice.
Finger Sandwiches with arugula, if desired. Insert folded pink radish slices,
Mustard-Chile Aïoli points down, into cream cheese
Makes 12 Mustard-Chile Aïoli mixture. Ruffle edges to resemble
Makes / cup flower petals. Repeat with remaining
2 (6- to 8-ounce) beef filet mignons ingredients.
3 teaspoons extra-virgin olive oil, 3 tablespoons mayonnaise • Garnish with basil, if desired.
divided 3 tablespoons whole-grain mustard
¼ teaspoon salt ¼ teaspoon ground ancho chile
⁄ teaspoon garlic powder pepper Gruyère, Parmesan, and
⁄ teaspoon ground black pepper ⁄ teaspoon ground black pepper Thyme Gougères
8 large slices sourdough sandwich Makes 30
bread • In a small bowl, stir together may-
Mustard-Chile Aïoli (recipe follows) onnaise, mustard, chile pepper, and ½ cup unsalted butter, softened
1 cup fresh baby arugula leaves black pepper. Use immediately, or ½ cup water
36 slices Kumato tomato store in a covered container and ½ cup whole milk
Garnish: baby arugula refrigerate. ¼ teaspoon salt
1 cup all-purpose flour
• Preheat oven to 350°. Line a 4 large eggs
rimmed baking sheet with foil. Radish Flower Canapés ½ cup grated Gruyère cheese
• Drizzle both sides of filets with 2 Makes 12 ½ cup grated Parmesan cheese
teaspoons oil, and sprinkle with salt, 1 teaspoon minced fresh thyme leaves
garlic powder, and pepper. Let beef 4 ounces cream cheese, softened ¼ teaspoon ground black pepper
stand at room temperature to mari- 1 tablespoon finely chopped fresh
nate for approximately 15 minutes. basil • Preheat oven to 400°. Line 2
• In a medium nonstick sauté pan, ½ teaspoon lemon zest rimmed baking sheets with parch-
heat remaining 1 teaspoon oil over ½ teaspoon fresh lemon juice ment paper.
medium-high heat. Add filets; sear ⁄ teaspoon salt • In a medium saucepan, bring
until browned and slightly charred 3 purple radishes butter, ½ cup water, milk, and salt
on all sides. Place on prepared bak- 3 red radishes to a boil over medium heat. Reduce
ing sheet. 3 pink radishes heat to low. Add flour, stirring with a
• Bake until desired degree of done- 12 mini croustade shells wooden spoon until a smooth dough
ness, approximately 10 minutes. Garnish: small fresh basil leaves forms, approximately 2 minutes.
Remove from oven. Cover with foil, • Turn out dough into a large bowl,
and let rest for 15 minutes. Wrap • In a small bowl, beat together and let cool for 1 minute. With a
filets well, and refrigerate, if chilled cream cheese, basil, lemon zest mixer at medium speed, add eggs,
beef is desired. and juice, and salt with a mixer at one at at time, beating well with each
• Using a long, sharp knife, slice beef medium-high speed until well com- addition. Add cheeses, thyme, and
into ¼-inch-think slices. bined. Transfer mixture to a pastry pepper, beating until well combined.
• Using a serrated bread knife in bag or resealable plastic bag with the • Transfer dough to a pastry bag
a sawing motion, cut and discard corner cut off. fitted with a large open-star tip
crusts from bread slices, creating a • Using a mandoline, cut paper-thin (Wilton #1M). Pipe 30 (1¼-inch)
perfect square. Cut each bread slice slices from radishes. Cut each purple rosettes 2 inches apart on prepared
into 3 equal fingers. radish slice and red radish slice in baking sheets. Sprinkle with addi-
• Spread a layer of Mustard-Chile half. tional Parmesan cheese, if desired.
Aïoli onto each bread finger. Top • Pipe approximately ½ teaspoon • Bake until gougères are puffed
each of 12 bread fingers with arugula cream cheese mixture into each and golden brown, 20 to 22 min-
leaves, a filet slice, and 3 tomato croustade shell. Arrange 5 purple utes. Serve warm.
slices. Cover with remaining bread radish slices into a shell, overlap-
fingers, aïoli side down. Serve imme- ping and fitting to resemble a flower. MAKEAHEAD TIP: Gougères can be
diately, or cover with damp paper Arrange 3 red radish slices over placed in an airtight container and frozen
towels to prevent bread from drying purple radish slices, overlapping and for up to a week. Rewarm in a moderate
out and serve within an hour. fitting to resemble a flower. Fold oven before serving.

Strawberry-Mascarpone and vanilla extract, and beat at high Mascarpone Buttercream in another
Cake Stacks speed for 1 minute. Switch back to piping bag fitted with a large open-
Makes 10 paddle attachment. star tip (Wilton #1M). Pipe a scroll
• In a medium bowl, whisk together pattern on top of cake round. Repeat
½ cup unsalted butter, softened flour, baking powder, and salt. With with remaining cake rounds and
1 cup granulated sugar mixer on low speed, gradually add remaining buttercreams.
2 large eggs flour mixture to butter mixture alter- • Just before serving, arrange 8 straw-
2 large egg whites nately with milk, beginning and end- berry slices in concentric circles inside
¾ teaspoon vanilla extract ing with flour mixture, beating just decorative scroll atop each cake stack,
1¾ cups cake flour until combined after each addition. cutting strawberry slices in half as
1¾ teaspoons baking powder Spread batter into prepared baking needed to build a flower shape.
½ teaspoon salt sheet. Tap baking sheet on counter to
½ cup whole milk level batter and reduce air bubbles. Strawberry-Mascarpone
Strawberry-Mascarpone Buttercream • Bake until edges are golden brown Buttercream
(recipe follows) and a wooden pick inserted in center Makes 3¼ cups
Vanilla-Mascarpone Buttercream comes out clean, approximately 13
(recipe follows) minutes. Let cool completely in bak- ½ cup unsalted butter, softened
80 very thin horizontal slices fresh ing sheet. 5 cups confectioners’ sugar
strawberry • For clean cuts, wrap baking sheet 8 ounces mascarpone cheese
securely in plastic wrap, and place in 2 teaspoons vanilla extract
• Preheat oven to 350°. Spray a freezer overnight. Using a 2¼-inch ½ teaspoon strawberry extract
15¼x10¼-inch rimmed baking sheet round cutter, cut 20 rounds from ¼ teaspoon salt
with cooking spray. Line with parch- frozen cake. Let cake rounds thaw Pink paste food coloring
ment paper, and spray again. completely before frosting. ⁄ cup very finely crushed freeze-dried
• In a large bowl, beat together • Place Strawberry-Mascarpone strawberries
butter and sugar with a mixer Buttercream in a piping bag fitted
at high speed until fluffy, 3 to 4 with a large open-star tip (Wilton • In a large bowl, beat together butter,
minutes, stopping to scrape down #1M). Pipe a scroll pattern onto 10 confectioners’ sugar, mascarpone
sides of bowl. Switch to whisk cake rounds, filling centers. Top with cheese, extracts, and salt with a
attachment. Add eggs, egg whites, another cake round. Place Vanilla- mixer at high speed until light and
fluffy. Add food coloring until desired
HOW-TO: color is achieved, beating well. Add
strawberries, beating until well
combined. Use immediately, or place
in a covered container and refrigerate
until needed.
Vanilla-Mascarpone
Buttercream
Makes 3¼ cups
½ cup unsalted butter, softened

1 2 3 5 cups confectioners’ sugar
8 ounces mascarpone cheese
2 teaspoons vanilla extract
¼ teaspoon salt
• In a large bowl, beat together butter,

confectioners’ sugar, mascarpone
cheese, vanilla extract, and salt with
a mixer at high speed until light and
fluffy. Use immediately, or place in
a covered container and refrigerate
4 5 6 until needed.

Lemon Glaze
Makes 1 cup
2 cups confectioners’ sugar

¼ cup whole milk
½ teaspoon lemon extract
⁄ teaspoon salt
• In a medium bowl, whisk together

confectioners’ sugar, milk, lemon
extract, and salt until well combined.
Hazelnut-Toffee Fudge
Makes 45
3 cups granulated sugar

¾ cup unsalted butter
⁄ cup evaporated milk
1 teaspoon vanilla extract
1 (12-ounce) package semisweet
chocolate morsels
1 (7-ounce) jar marshmallow crème
¾ cup chopped toasted hazelnuts,
divided
¾ cup toffee bits, divided
Tea and Spice • Preheat oven to 350°. Line 2 • Line an 11x7-inch baking pan with
Shortbread Hearts rimmed baking sheets with parch- foil, letting excess extend over sides
Makes 30 ment paper. of pan. Butter foil.
• On a lightly floured surface, place • In a medium heavy saucepan, bring
1 cup unsalted butter, softened dough between 2 sheets of parch- sugar, butter, evaporated milk, and
½ cup confectioners’ sugar ment paper. Using a rolling pin, roll vanilla extract to a boil over medium
1 tablespoon fresh lemon zest dough to a /-inch thickness. Trans- heat, stirring constantly. Boil for
½ teaspoon vanilla extract fer dough and parchment paper to a 5 minutes, stirring constantly.
2 cups all-purpose flour rimmed baking sheet, and freeze for Remove from heat, and add choco-
1 tablespoon loose green tea with 15 minutes. late morsels, stirring until melted.
turmeric* • Using a 2½-inch fluted heart- Add marshmallow crème, stirring
½ teaspoon ground allspice shaped cutter, cut 30 shapes from until combined. Add ½ cup hazel-
¼ teaspoon salt dough, rerolling scraps as necessary. nuts and ½ cup toffee bits, stirring
Lemon Glaze (recipe follows) Place cookies 2 inches apart on pre- to combine.
pared baking sheets. • Spread mixture into prepared pan.
• In a large bowl, beat together • Bake until edges are light golden Using an offset spatula, smooth sur-
butter, confectioners’ sugar, zest, brown, 10 to 12 minutes. Let cool on face. Sprinkle with remaining ¼ cup
and vanilla extract with a mixer at baking sheets for 5 minutes. Trans- hazelnuts and remaining ¼ cup tof-
medium speed until creamy, 3 to 4 fer cookies to wire racks, and let cool fee bits. Let stand for several hours
minutes, stopping to scrape down completely. until fudge is firm enough to cut.
sides of bowl. • Spoon Lemon Glaze onto cooled • Using excess foil as handles,
• In a medium bowl, whisk together cookies, and let dry completely. remove fudge from pan, and place on
flour, loose tea, allspice, and salt. Store at room temperature in an air- a cutting surface. Using a long, sharp
With mixer on low speed, gradually tight container with layers separated knife, press downward to create
add flour mixture to butter mixture, by wax paper. clean cuts. Trim and discard edges of
beating until combined. Wrap dough fudge. Cut into 45 small squares.
in plastic wrap, and refrigerate for *We used Turmeric Gold green tea by • Place in decorative gold foil candy
1 hour. Pukka, available at pukkaherbs.com. cups, if desired.

A Wintertide Teatime
Delight guests with an invitation to share a
pot of hot tea and hearty fare in an elegant
setting on a chilly day.
Pho graphy by John O’Hagan

Tea Pa rings by Simpson & Vail
White Cheddar–Rosemary
Scones
Makes 10
2½ cups all-purpose flour

1 tablespoon baking powder
¾ teaspoon salt
¼ cup cold unsalted butter, cubed
1 cup coarsely shredded sharp white
Cheddar cheese
2 teaspoons minced fresh rosemary
1¼ cups cold heavy whipping cream,
divided
• Preheat oven to 375°. Line a

rimmed baking sheet with parch-
ment paper.
• In a large bowl, whisk together
flour, baking powder, and salt.
Using a pastry blender or 2 forks,
cut in cold butter until it resembles
coarse crumbs. Stir in cheese and
rosemary. Add 1 cup plus 3 table-
spoons cold cream, stirring until
mixture is evenly moist. (If dough
seems dry, add more cream, 1 table-
spoon at a time.) Working gently,
bring mixture together with hands
until a dough forms.
• Turn out dough onto a lightly
floured surface, and knead 4 to
5 times. Using a rolling pin, roll
dough to a ¾-inch thickness.
Using a 2¼-inch round cutter, cut
10 scones from dough, rerolling
scraps as necessary. Place scones
2 inches apart on prepared baking
sheet. Brush tops of scones with
remaining 1 tablespoon cream.
• Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out
clean, approximately 20 minutes.
Serve warm.
Recommended Condiments
• Fig Preserves

TEA
sommelier
....................................................................
What could be more pleasing than a

well chosen tea to accompany each course
of this wintry menu? These selections by
Simpson & Vail are available at svtea.com
or by calling 800-282-8327.
SCONE COURSE:
Blue Moon Tea
SAVORIES COURSE:
Ceylon - Vithanakande Estate Black Tea
SWEETS COURSE:
Creamy Toasted Coconut
Oolong Tea
chicken, cream, apple, mustard, Mango-Thyme Butter
celery, salt, and pepper until well Makes ½ cup
combined. Spread an even layer of
chicken salad onto 8 bread slices. ½ cup salted butter, softened
Cover with remaining bread slices. 3 tablespoons mango chutney
• Using a serrated bread knife in ½ teaspoon finely chopped fresh
a sawing motion, cut and discard thyme leaves
crusts from sandwiches. Cut each ⁄ teaspoon ground black pepper
sandwich into 3 equal rectangles,
creating 3 finger sandwiches. Serve • In a small bowl, stir together
immediately, or cover with damp butter, mango chutney, thyme, and
paper towels, place in a covered pepper until blended.
container, and refrigerate until
serving time. MAKEAHEAD TIP: Butter can be
made a day in advance, kept in a covered
MAKEAHEAD TIP: Chicken salad can container, and refrigerated. Let butter
be made a day in advance and stored in a come to room temperature before using.
covered container in the refrigerator.
Almond-Olive Sandwiches
Ham and Cucumber Makes 20
Sandwiches with
Mango-Thyme Butter 1 (8-ounce) package cream cheese,
Makes 20 softened
¼ cup finely chopped roasted salted
20 slices firm white sandwich bread, almonds
frozen 3 tablespoons finely chopped pitted
Mango-Thyme Butter (recipe follows) green olives
40 paper-thin slices English cucumber* 2 tablespoons finely chopped pitted
20 very thin slices smoked deli ham black olives
Garnish: fresh thyme sprigs ⁄ teaspoon ground black pepper
15 slices very thin wheat bread
• Using a 2-inch round cutter, cut
40 circles from frozen bread. To pre- • In a medium bowl, stir cream
Green Apple–Chicken vent bread from drying out, place cheese vigorously to loosen. Add
Salad Sandwiches frozen bread rounds in a resealable almonds, green and black olives,
Makes 24 plastic bag to thaw. and pepper, stirring to combine.
• Spread a thin layer of Mango- Spread an even layer of cream
2 cups chopped poached chicken Thyme Butter onto all bread rounds. cheese mixture onto 2 bread slices.
breast Place a cucumber slice onto half of Stack bread slices, cream cheese
½ cup plus 2 tablespoons heavy rounds. Place a slice of ham on top side up, on top of each other. Cover
whipping cream of each cucumber slice, ruffling to with a plain bread slice to create a
½ cup diced green apple fit. Place another cucumber slice triple-stack sandwich. Repeat with
¼ cup plus 1 tablespoon stone- on top of ham. Cover with remain- remaining cream cheese mixture
ground mustard ing bread rounds, butter side down. and bread slices to create 4 more
¼ cup finely chopped celery Serve immediately, or cover with triple-stack sandwiches.
¼ teaspoon salt damp paper towels, place in a cov- • Using a serrated bread knife in
⁄ teaspoon ground black pepper ered container, and refrigerate until a sawing motion, cut and discard
16 large slices firm honey wheat bread serving time. crusts from sandwiches. Cut each
• Just before serving, garnish with sandwich diagonally into 4 equal
• In the work bowl of a food pro- thyme, if desired. triangles. Serve immediately, or
cessor, pulse chicken until finely cover with damp paper towels, place
chopped. *A mandoline is essential for cutting in a covered container, and refriger-
• In a medium bowl, stir together paper-thin slices of cucumber. ate until serving time.

“If you are cold, tea will warm you; if you are too heated, it will cool you;
if you are depressed, it will cheer you; if you are excited it will calm you.”
—William Ewart Gladstone
Black Tea and Anise 10 minutes. Turn out cakes onto butter over medium heat, stirring
Mini Fluted Cakes wire racks, and let cool completely. frequently. Remove from heat. Add
Makes 21 • Place Sweetened Whipped Cream cereal, ⁄ cup coconut, dried apri-
in a piping bag fitted with a large cots, and apricot preserves, stirring
½ cup unsalted butter, softened open-star tip (Wilton #1M), and until well combined.
1¼ cups granulated sugar pipe a large rosette onto tops of • Place remaining 1 cup coconut in
¼ cup firmly packed light brown sugar cakes. Serve immediately. a medium bowl.
3 large eggs • Using a 1-tablespoon levered
½ teaspoon vanilla extract *We used Simpson & Vail’s Fyodor scoop, divide mixture into mounds.
1 tablespoon loose black tea blend* Dostoyevsky’s Black Tea Blend, Roll each mound into a ball, and roll
2 cups all-purpose flour available at svtea.com. balls in coconut, coating completely.
½ teaspoon ground anise Place in candy cups, if desired. Store
¼ teaspoon salt MAKEAHEAD TIP: Cakes can be in an airtight container at room
⁄ teaspoon baking soda made a week in advance and stored temperature until ready to serve.
½ cup whole buttermilk in an airtight container and frozen. Let
Sweetened Whipped Cream thaw completely before piping with
(recipe follows) Sweetened Whipped Cream. Lemon, Pineapple, and
Macadamia Cups
• Preheat oven to 350°. Spray 21 Sweetened Whipped Cream Makes 30
wells of 2 (12-well) mini fluted cake Makes 3½ cups
pans with baking spray with flour. ¾ cup lemon curd
• In a large bowl, beat together 2 cups cold heavy whipping cream ¼ cup crushed pineapple, well drained
butter and sugars with a mixer at ¼ cup confectioners’ sugar 30 frozen mini phyllo cups, thawed
medium speed until fluffy, 3 to 4 ½ teaspoon vanilla extract 3 tablespoons heavy whipping cream
minutes, stopping to scrape sides of 1 (4-ounce) bar white chocolate,
bowl. Add eggs, one at a time, beat- • In a large bowl, beat together cold finely chopped
ing well after each addition. Beat in cream, confectioners’ sugar, and ¼ cup finely chopped roasted salted
vanilla extract. vanilla extract with a mixer at high macadamia nuts
• Using a mortar and pestle or an speed until thickened. Transfer to
electric spice grinder, grind tea an airtight container, and refriger- • In a small bowl, combine lemon
leaves to a fine powder. ate for up to a day. curd and pineapple, stirring well.
• In a medium bowl, whisk together Divide mixture among phyllo cups,
ground tea, flour, anise, salt, and leaving enough room for white
baking soda. With mixer on low Apricot-Coconut Balls chocolate layer.
speed, gradually add flour mixture Makes approximately 44 • In a small saucepan, heat cream
to butter mixture alternately with over medium-high heat until very
buttermilk, beginning and end- 4 cups miniature marshmallows hot but not boiling. Remove from
ing with flour mixture, beating just 3 tablespoons unsalted butter, heat. Add white chocolate, stirring
until combined after each addition. softened until chocolate melts and mixture
Using a 3-tablespoon levered scoop, 4 cups crisp rice cereal is smooth. Cover pineapple mixture
drop batter into prepared wells of 1⁄ cups minced dried unsweetened with a layer of white chocolate.
muffin pan. Tap pan on counter to coconut, divided Sprinkle with macadamia nuts.
release any air bubbles. ¾ cup finely chopped dried apricots Place in a covered container, and
• Bake until edges are golden 2 tablespoons apricot preserves refrigerate until white chocolate
brown and a wooden pick inserted layer is firm.
near centers comes out clean, 11 to • In a large heavy-bottomed saucepan,
13 minutes. Let cool in pan for melt together marshmallows and

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TeaTime
15
Notable figures whose
passion for tea has influenced
North American tea culture
Text by Britt E. Stafford
Over the last 15 years, the tea culture in

the United States and Canada has not
only managed to thrive, but has also
grown to have a global reach thanks
to those with a strong interest in it.
In honor of this publication’s 15th
anniversary, TeaTime 15 is a yearlong
series that will focus on various aspects
of the tea industry, featuring key
people, places, and things. This first
installment spotlights a group of need-
to-know people in the world of tea,
their careers, and their contributions
to the production, consumption, and
overall enjoyment of this ever-popular
beverage. While each has a different
background and area of expertise,
they all have one commonality—their
passion for one of the most popular
beverages across the globe.
PRESENTS
TABLE SETTINGS
FOOD . CHINA
TEA ROOMS
Celebrating
YEARS
Fall 2003
TeaTime 15 NOTABLE PEOPLE OF TEA
Nicole Burris
midwestteafest.com
Twelve years ago, Nicole Burriss was introduced to real, quality tea at a
Christmas afternoon tea at the Dallas Arboretum. The tradition inspired
her to continue hosting afternoon tea for friends, coworkers, and family.
In 2014, Nicole saw a listing for Seattle’s Northwest Tea Festival in TeaTime
magazine and was immediately intrigued by the thought of tea lovers and
novices gathering in one place to sample so many different teas, shop for
products, and learn about the beloved beverage. When she searched for
an open-to-the-public tea festival near her, she was shocked to discover
one did not exist, spurring her to create one. Since the inaugural Midwest
Tea Festival in Kansas City, Missouri, in 2015, the festival has grown
beyond what Nicole ever imagined. What was initially a one-day event has
expanded to a two-day experience with involvement from well-known tea
educators, along with local and national tea merchants.
Laura Childs
laurachilds.com
Tea Shop Mysteries author Laura Childs always knew she wanted to be a
writer. With an impressive résumé that included writing for TV and radio
and opening her own ad agency, she decided to try writing fiction in the
evenings and on weekends. After publishers rejected previous novels, she
decided to take one more crack at it and wrote the first chapter and an
outline for what would be her first Tea Shop Mystery, Death by Darjeeling.
Laura felt that tea was not only timely, but had a warm, cozy feel that read-
ers could appreciate. Her beloved character, the crime-solving Theodosia
who owns a Charleston, South Carolina, tea shop, helped pave the way for
more novels with tea as a recurring theme. The New York Times best-selling
author has since written more than 40 novels, including 18 installments in
the Tea Shop Mysteries. Her newest in that series, Plum Tea Crazy, will be
released in March.
Babette Donaldson
babettedonaldson.com
Tea writer and educator Babette Donaldson’s experience with tea started
before she really recognized it—from enjoying tea while baking and sewing
with her grandmother to earning her arts and ceramics sculpture degree,
which required her to study teaware and tea drinking. Her first bout of
writing to incorporate tea came in the form of Emma Lea, a character in
Babette’s series of tea-themed picture books. The Emma Lea books allowed
her to educate new tea drinkers on its importance, the beauty of the leaves,
the craft of the growers, and the richness of the worldwide cultures. Even-
tually, she was approached to write The Everything Healthy Tea Book, which
introduces readers to the many health benefits of the beverage in an easy-
to-read format. In addition to her work as a writer and educator, Babette
created the International Tea Sippers Society to welcome tea drinking nov-
ices to the full, great experience of enjoying and savoring tea.

15 NOTABLE PEOPLE OF TEA TeaTime
Donna Fellman
worldteaacademy.com
When Donna Fellman decided to turn her passion for tea into a profession,
she never imagined she would eventually become Program Director and
Online Education Director of the World Tea Academy. Her passion drove
her to spend a decade educating herself on tea leaves, including traveling
to India for three months to experience the culture and to learn about the
origins of tea. For several years, Donna built her expertise by managing
various teahouses and working as a tea and teaware buyer. Having discov-
ered her love for teaching, Donna founded the Tea Education Alliance, a
group that specialized in staff and management training, in 2003. A few
years later, she accepted a position to teach and write programs with the
Specialty Tea Institute. Now with the World Tea Academy, she teaches
in-depth online courses to those desiring to have an acute understanding
of tea and the foundational skills for success in the industry.
Mary Greengo
queenmarytea.com
The term “tea entrepreneur” definitely applies to tearoom owner Mary

Greengo, affectionately known as Queen Mary among patrons and employ-
ees. After earning both a culinary degree and a baking and specialty pastry
degree, the Seattle, Washington, native decided to open the Queen Mary
Tea Room & Restaurant in her hometown 30 years ago. The venue remains
one of the oldest tearooms in the United States that has not changed own-
ership since its inception. In 2011, the business expanded with the Queen
Mary Emporium just a block away from the restaurant. In both locations,
visitors can purchase the signature line of teas and blends Mary creates.
In addition to her tearoom and emporium, Mary is the founder of Tea
Queens, a business that offers people the opportunity to work as a tea con-
sultant, selling teas and tea wares and hosting tea tastings from home.
John Harney
harney.com
John Harney (1930–2014) wanted to make tea an everyday luxury, and

that continues to be Harney & Sons Fine Teas’ mission since the company’s
inception more than 30 years ago. Family owned and operated, the
company continues John’s tradition of tea through his family. Not only do
his sons Michael and Paul and daughter-in-law Brigitte do their designated
part to keep John’s work alive, so do his grandchildren. From Harney &
Sons’ humble beginnings in Salisbury, Connecticut—where John developed
his passion for quality teas and learned the art of blending teas—the
company has expanded from their six original teas to more than 300 with
the commitment to provide customers with the finest tea possible. Now
headquartered in Millerton, New York, with a tasting room, a boutique, and
a café, as well as a shop in New York City’s SoHo district, three generations
of Harneys ensure that the world-renowned tea blending company thrives.
Dorothea Johnson
dorotheajohnson.com
As founder of The Protocol School of Washington, Dorothea Johnson is

acknowledged as an authority on etiquette and protocol. Growing up enjoying
afternoon tea with her family in North Carolina, she recognized years later
that teatime affords the perfect setting for teaching both dining and social
skills. For many years, she authored a “Tea & Etiquette” column for TeaTime
magazine. Working with renowned tea educator Bruce Richardson, she
co-authored Tea & Etiquette: Taking Tea for Business and Pleasure, which serves
as a step-by-step guide on the proper protocol for the time-honored tradition
of afternoon tea. Her other books include Children’s Tea & Etiquette and Modern
Manners, written with her granddaughter actress Liv Tyler. She also created the
Tea & Etiquette certification program to educate tea professionals on how to
teach those skills to students of tea across the globe. While Dorothea sold Tea
& Etiquette to Bruce Richardson in 2006, she continues to be a paradigm for
propriety among the tea community.
Jane Pettigrew
janepettigrew.com
For more than 30 years, Jane Pettigrew’s work to share her knowledge
of the fascinating world of tea has shaped her to be one of the top tea
educators in the industry. With 15 books on the various elements of
tea, including A Social History of Tea: Tea’s Influence on Commerce, Culture
& Community, Jane also serves as a contributing editor for TeaTime
magazine, writing numerous articles on the beverage and tearooms in the
United Kingdom and Europe. Her newest book, Jane Pettigrew’s World of
Tea, will be released in summer 2018. As an educator, Jane teaches tea
master classes, conducts tea tastings, and acts as Director of Studies for
the UK Tea Academy. She also serves as a consultant to luxury hotels,
tearooms, tea companies, and other organizations. She has earned several
awards for her dedication to tea—Best Tea Educator, Best Tea Personality,
and Best Tea Health Advocate at the World Tea Awards and the British
Empire Medal for Services to Tea Production and Tea History.
James Norwood Pratt

jamesnorwoodpratt.com
James Norwood Pratt is quite possibly the world’s most widely read
authority on tea and tea lore thanks to books translated into multiple
languages and numerous columns, articles, videos, and print and TV
interviews in the U.S. and overseas media. Since the first edition of his
classic Tea Lover’s Treasury appeared 35 years ago, he has been an inspiring
presence on the international tea scene. He has served as Honorary
Director of America’s first traditional tea house and as International Juror
of India’s first-ever tea competition. He is the author of James Norwood
Pratt’s Tea Dictionary, the worldwide tea trade’s standard reference work,
and has become America’s acknowledged Tea Sage. In 2015, he received the
John Harney Lifetime Achievement Award. He is a contributing editor for
TeaTime and lives with his wife Valerie Turner Pratt in San Francisco.

15 NOTABLE PEOPLE OF TEA TeaTime
Bruce Richardson
elmwoodinn.com
Educator, writer, tea blender, and speaker Bruce Richardson has an

outstanding report in the tea world. Along with writing 14 books on the
subject, Bruce is a contributing editor for multiple publications, including
TeaTime; the Tea Master for the Boston Tea Party Ships & Museum; and the
co-owner with his wife, Shelley, of Elmwood Inn Fine Teas and Benjamin
Press. Prior to transitioning to become a wholesale tea and publishing
business, Elmwood Inn was an award-winning tearoom the couple ran for
14 years in Kentucky. For almost 20 years, Bruce and Shelley have taught
and guided aspiring tea entrepreneurs on America’s tea renaissance and
the ways of tea in their annual Tea MasterClass. In 2006, Bruce acquired
and expanded the Tea and Etiquette Certification program, which etiquette
expert Dorothea Johnson founded. Bruce’s seminars, along with his
numerous written works, continue to inspire professionals in the tea
industry around the globe.
Dan Robertson
robertsontea.com
Dan Robertson’s role as a filmmaker first took him to the tea fields of China
in 1989. As a result of his research and travels, he developed a passion for
fine tea and founded The Tea House (a group of tea importers, blenders,
and purveyors based out of Naperville, Illinois). Shortly thereafter he
founded World Tea Tours, which offers tea lovers a variety of unique,
hands-on experiences with tea in its native environments. Dan writes for
tea publications, lectures around the world, conducts tea-tasting courses,
and gives tea-ceremony demonstrations. He is also the director of the
International Tea Cuppers Club, a worldwide community where tea people
of all levels connect, share knowledge, evaluate tea samples, and provide
feedback to the producers. Through these links between tea farmers,
retailers, and consumers, Dan hopes to promote a greater appreciation for
tea. He recently launched robertsontea.com, his own collection of rare and
limited-edition teas intended to inspire discerning tea lovers.
Julee Rosanoff
nwteafestival.com
What was intended to be a one-time celebration of the 400th anniversary

of tea in Europe has transformed into one of the North American West
Coast’s most notable annual tea festivals. Inspired by a challenge from
James Norwood Pratt for someone to put together a celebration of arrival
of tea in Amsterdam, Julee Rosanoff and a group of four others founded
the Northwest Tea Festival in Seattle in 2007. Over the years, the event
grew and evolved from its initial setup to the two-day festival with up to
45 vendors, notable guest speakers, tea tastings, and workshops, continu-
ing to draw attendees annually from all spheres of the tea industry to the
“biggest tea party on the West Coast.” However, the tea festival was not
Julee’s first experience working in the tea industry. From 1990 until her
retirement in 2017, she served tea to the Seattle community through the
tearoom she co-owned, the Perennial Tea Room, in Pike Place Market.
Reena Shah
chadotearoom.com I devanshahteafest.com
While Reena Shah grew up drinking chai prepared by her mother, her life
in the business of tea began in 1991 when she and her late husband—
notable tea industry figure Devan Shah (1962–2016)—were selling tea
out of her parents’ garage. Reena and Devan worked together to open the
first of the Chado tearooms in Los Angeles. Her work at the award-winning
Chado, which stocks more than 300 premium loose-leaf teas, revolution-
ized the city’s tea culture. Reena has since expanded the business her busi-
ness partner, Tek Mehreteab, adding locations in Hollywood, Little Tokyo
in Los Angeles, Pasadena, and Torrance, California, and in India. Along
with her role at Chado, Reena continues her husband’s legacy in the tea
industry through International Tea Importers, which sells more than 600
kinds of teas, and the Los Angeles International Tea Festival, now known
as the Devan Shah Tea Festival, renamed in his memory.
Rona Tison
itoen.com
After a brief career in hotel and retail management, Rona Tison transi-
tioned to the world of tea, where she made her mark not only as an inno-
vator, but also as an inspiration to women, having achieved success in a
prominent position in the corporate sector. Half-Japanese, Rona was born
and raised in Japan until the age of 13, where she learned the nation’s cul-
ture and language, which unknowingly prepared her for a career in tea. As
executive vice president of ITO EN (North America) Inc.—a beverage com-
pany known for its line of green tea products—she played an important
part in creating and marketing award-winning tea lines, such as Matcha
Love, Teas’ Tea Organic, and Oi Ocha (Japan’s no. 1 green tea). Together,
these brands have evolved the now-popular matcha and green tea trend
nationwide. In 2017, Rona earned the John Harney Lifetime Achievement
Award at the World Tea Expo, making her the first and only woman to date
to receive the honor.
Gerry Vandergrift
metrotea.com
Tea is not merely Gerry Vandergrift’s business—it’s his passion. Gerry’s

ever-growing knowledge of the business and the industry has helped The
Metropolitan Tea Company become a premiere wholesaler of fine-quality
teas and tea wares. A Tea Master, Level 5, Gerry started in the industry
approximately 40 years ago and founded The Metropolitan Tea Company
in Toronto, Canada, 1991, and now has distribution centers in New York
and the United Kingdom. He works with multiple tea estates across the
globe, most of which he has personally visited. What began as a wholesale
business for the U.S. and Canada has broadened to an international whole-
sale enterprise, working to bring luxury tea products to tearooms, hotels,
and businesses. Gerry’s work not only seeks to increase the consumption
of tea, but he also strives to increase awareness of the beverage’s positive
socioeconomic impact, and to promote ethical environmental practices on
the farms from which the company purchases its products.

Teatime in the
Pocono Mountains
For more than just honeymooners
ce known as the “Honeymoon Capital of the World,” the Pocono Mountains of northeast Pennsylvania
received their famous nickname shortly after World War II. As GIs returned to New York City’s harbor,
hey reunited with their intended, quickly married, and headed to resorts in the nearby Poconos for their
honeymoons.
Today’s Poconos have evolved into more than a honeymoon haven and now annually attract more than 20
million tourists who come to ski, golf, hike, ride rolling rapids, dogsled through snowy winter wonderlands, and
play games of chance.
For many visitors, however, relaxing with a soothing cup of tea has become a favorite pastime, and tea
aficionados can discover several enjoyable respites at tearooms, resorts, and bed-and-breakfasts. No matter the
season, finding time for tea always enhances any visit to this historic region that was once inhabited by Delaware,
Iroquois, Shawnee, and other Native Americans.
Text by Roger Sands / Photograph Courtesy of Poconos Mountains Visitors Bureau, poconosmountains.com
the tea experience
THE FRENCH MANOR

INN & SPA
50 Huntingdon Drive
South Sterling, PA 18445
570-676-3244
thefrenchmanor.com
The French Manor Inn & Spa

exudes elegance. As one of only
300 inns in the Select Registry,
this authentic French stone
château boasts a Spanish slate
roof and an interior design of
cypress and cedarwood. The acclaime d
Nouvelle French cuisine.
A light tea is available each day from 3:00 to 5:00 p.m. in the intimate
tearoom, which features an assortment of Mighty Leaf teas and delectable
homemade pastries. These include orange-chocolate bread, white chocolate-
cherry and pistachio cookies, lemon meltaways, and raspberry shortbread
bars. Each is sure to please the sweet tooth in everyone.
Organic Spring Jasmine Green Tea, a smooth Chinese loose-leaf green
tea naturally scented by layers of Arabian jasmine buds, possesses an intoxi-
cating aroma and a refreshing taste. Organic African Nectar is made with
naturally caffeine-free rooibos. Its tropical fruit flavor promotes calm and
relaxation.
“Our tearoom is where people connect,” says general manager/president
Genevieve Logan Reese, who along with her sister Bridget, runs the inn.
“Also, guests often take their tea to other areas of the inn, such as the spa or
patio deck. You’ll find people sipping tea throughout the grounds. When it
rains, everyone comes in for tea.” There’s even an iced mint tea dispenser for
guests to use on those very warm days.
Because the inn is situated on top of Huckleberry Mountain, guests are
afforded spectacular views from every vantage point. Special occasions, such
as birthdays, anniversary celebrations, babymoons, or girlfriends’ getaways,
are especially popular at the inn.
With a discerning clientele who travels from New York City, Philadelphia,
and New Jersey, Genevieve understands that attention to detail brings them
back year after year. Each guest room is spacious and immaculate, and not a
single napkin is out of place in the inn’s dining room. “We strive to provide
our guests with a very special experience that they may not be able to find
elsewhere,” she says.
Photography Courtesy of The French Manor Inn & Spa
Room, their restaurant, health club, throughout the spa,
and in the retail store. A coffee and tea station is avail-
able throughout the day and is complemented by a fresh
array of finger sandwiches and decadent sweets.
More than 20 varieties of teas are available, including
Organic Invigorate, Organic Peppermint, Organic Better
Belly, Organic Chamomile, Organic Assam, Organic Better
Rest, Jasmine Petal Green, and Organic Energize. Each
tea has a distinct purpose, such as reducing stress, help-
at Woodloch
ing muscles and joints, or increasing vitality.

According to Jen Okeson of Two Leaves and a Bud
tea company, it’s atypical to see some of these teas as a
Photography Courtesy of The Lodge
resort’s most popular. However, it’s indicative that the

guests at The Lodge are looking for herbal relaxation and
healthy options.
“When you are in that very tranquil environment at
Woodloch, it is easy to gravitate to a cup of chamomile,
add the honey from their on-property hives, and enjoy a
cup or two,” she says. “With names like Organic Detox,
Organic Hydrate, Organic Energize, and Organic Invigo-
rate, consumers do not need to be familiar with the
THE LODGE AT WOODLOCH ingredients to choose a tea that can create the desired
109 River Birch Lane • Hawley, PA 18428 effect they are seeking.”
570-685-8500 • thelodgeatwoodloch.com At least once a year, Two Leaves and a Bud teams
with The Lodge to offer guests various tea seminars.
The Lodge at Woodloch serves as the perfect setting to Guests respond enthusiastically with questions about
enjoy teatime. Nestled on 400 woodland acres in the the health benefits of tea, caffeine contents, and the
lake region of the Poconos, The Lodge at Woodloch is a differences in processing various teas. The goal is to
luxurious destination spa that pampers guests from the have people learn something about tea and to get them
moment they arrive. excited enough to try more teas.
In a hotel setting, sometimes the smallest things, “Tea is the most classic, yet interesting of beverages,”
like a cup of tea, can have the greatest impact. The Lodge concludes Jen. “It is simple and spectacular all at the
offers Two Leaves and a Bud sachets in the Garden View same time.”
THE MANSION AT NOBLE LANE Built as a Gilded Age grande dame in 1903, The Mansion
37 Noble Lane • Bethany, PA 18431 at Noble Lane welcomes guests with ornate iron gates
866-466-3855 • akwaaba.com/the-mansion-at-noble-lane and magnificent Norway maple trees. A 25,000 square-
foot bed-and-breakfast, the inn features elaborate fire-
place mantels, intricate moldings, and exquisite details
like coved ceilings, webbed windows, and completely
oval rooms.
Afternoon tea is served by reservation Saturdays and
Sundays from 1:00 to 4:00 p.m. in the Leaves Tea Room, a
glass-enclosed sun porch with pillow-tossed window seats
and hairpin bistro chairs at white marble bistro tables. A
separate, oval-shaped room with a wall of curved glass is
available for private tea parties. A 30-minute tour of the
estate is included with the experience.
Each guest is served a proper pot of tea with a cute,
stackable, bone china set with saucer. The tea variety
includes blacks (English Breakfast, Earl Grey, Darjeeling,
orange), herbals (mint, mango-passion fruit, lemon-
ginger, wild berry), greens (classic green, raspberry-
Photography Courtesy of The Mansion at Noble Lane pomegranate, jasmine blossom), and novelty (white

the tea experience
NAI’S TEA, COFFEE & COLLECTIBLES Photography Courtesy of Naira Kasparian
246 Stadden Road, Suite 205 • Tannersville, PA 18372

570-534-4446 • naisteacoffee.com Tea, which she orders directly from China. Pu-erh Tuo
Cha Tea presents a rich and earthy flavor, while Orien-
Nai’s Tea, Coffee & Collectibles serves an authentic tal Spice-Flavored Black Tea has a bold taste of cinna-
afternoon tea reminiscent of those in Great Britain. In mon and orange. Yellow tea, one of her prized teas, is
addition to an extensive choice of teas and coffees, the also available. “I like it when guests try one of our exotic
quaint shop is home to a variety of charming curios and teas,” she says.
heirloom china. Savory salmon, cucumber, and cream cheese finger
Proprietor Naira Kasparian (pictured at left, above) sandwiches are flavored with hummus and Naira’s secret
emigrated from Armenia to New York City almost 30 seasonings. A variety of other sandwiches can be spe-
years ago so she could explore the world beyond her cially prepared upon request. Each is served on a lovely
hometown. She eventually relocated to the Poconos to three-tiered stand accompanied with croissants, jam,
realize her dream of opening a tea shop. and other tasty sweets.
“I needed to get away from the hectic pace of the Along with local residents, a good number of tour-
city,” she says. “The opportunity presented itself, and I ists from New York City come in for the fine teas and
made the move.” the eclectic feel of the shop with its contemporary high
With 65 teas from which to choose, guests can tables and antique settees. “New Yorkers are used to
reserve an afternoon-tea setting Naira personally over- afternoon tea, so it seems that they really appreciate
sees. Teas include all of the traditional brands, along the chance to experience this while on vacation,” she
with such interesting offerings as China Mutan White explains.
chocolate mocha, red velvet, salted caramel). A specialty

iced tea is always offered as well.
All finger sandwiches and pastries are made
in-house and served on a three-tiered tray. These
selections include cucumber with herbed cream
cheese on farm white bread, honey-smoked turkey
and Muenster with homemade honey-mustard on a
butter croissant, and tuna or chicken salad on whole
wheat. Pastry items include scones (orange-cranberry,
chocolate chip, and blueberry rotate) with lemon curd
and Devonshire cream; brownies; cheesecake; and
carrot cake cupcakes.
High tea also includes a Noble Lane Salad (mixed
field greens with heirloom tomatoes, sunflower seeds,
blue cheese crumbles, and citrus salad dressing) and
homemade soup (tomato-basil or kale and corn) or
quiche (broccoli and Cheddar or spinach and Swiss). Mansion at Noble Lane. “Afternoon tea further enhances
“Many of our overnight guests add tea service to our efforts to fully relax and rejuvenate our guests. It’s
their stay, while day visitors also enjoy the tea and tour an opportunity to disconnect from high tech and enjoy
experience,” explains Monique Greenwood, owner of The high touch at high tea.”
(Right) The leaves from 31
regions make up The Flavor of
Peace, the campaign’s limited-
edition blend. (Left and below
left) Hundreds of new sippers
signed up at recent tea festivals.
an sipping a cup of tea help create

world peace? The organizers of the
“Sip for Peace” campaign certainly
think so. With the motto, “World Peace One
Cup at a Time,” they may very well be right.
Babette Donaldson, founder of the Interna-
tional Tea Sippers Society (ITSS), thinks of
their upcoming project as tea activism. “We’re
pairing tea sipping with a belief that we can
eventually end all war,” says Babette. Inspired
to counter the current cultural and political
divides, she designed a way to mobilize the
global tea community with daily, virtual “Sip-
Ins” during January, their annual month-of-
tea celebration. Th is will include thousands
of tea drinkers sharing the simple practice
of visualizing a very different world for our
future.
During January 2018, Sip for Peace will
send a series of daily e-mails featuring 31 dif-
ferent tea-growing regions along with peace-
inspiring reflections by authors and educators
in the tea industry. Sip-Ins can be individual
participants or groups using teatimes to
Sip for Peace

visualize our world without war. The experi-
ence can be a quiet meditation or a party.
“In the spirit of John Lennon’s lyrics,” says
Babette, “We will imagine all the people living
life in peace.” In addition to the e-mail cam-
A Tea Practice to Change the World paign, ITSS will provide social media groups
with the hashtag #Sip4Peace, downloadable
Photography Courtesy of the International Tea Sippers Society materials, and suggestions for ways to use
the materials—just guidelines, no rules, and
no fee. As Babette says, “We can’t charge for
world peace. Th is is about creating a meaning-
ful experience for our global community.” She
shares a story and another musical inspira-
tion about an international tea gathering
that ended with a karaoke night singing the
’80s classic song written by Michael Jackson
and Lionel Ritchie, “We Are the World.” “Tea
people already enjoy a large network built
on respect for our unique differences,” she
explains. Her belief is that the tea community
has a vital role to play, translating the experi-
ence of tea into the language of peace.

Daily Reflections: Pairing Tea and Peace
Included in the e-mails about the featured tea regions
are poems, essays, audio recordings, and videos to
inspire the participants’ visualizations of peace.
Contributors include writers and teachers such as Roy
Fong, James Norwood Pratt, Dan Robertson, Shalipa
French themed Tea Salon
F
Amin-Shah, Donna Fellman, Jennifer Peterson, Maria and Cafe serving full
Uspenski, Bianca Shah, M.J. Greenmountain, and luncheon and tea fare,
Sabina Jeong. desserts
d and imported
teas. A little bit of Paris in
Old Towne Orange, CA
Teas of the World: The Flavor of Peace www.parisinacup.com · 714-538-9411
One tangible product for the project is a global tea 119 S Glassell Street, Orange, CA 92866
blend. Growers from the 31 regions have donated
green tea to create a limited-edition, iconic blend. The
result is what ITSS calls “The Flavor of Peace.” Regions
include well-known countries like China, Taiwan,
India, Sri Lanka, and Japan, but additionally, Africa,
Korea, Myanmar, Nepal, Turkey, Vietnam, Laos,
Australia, Colombia, and the United States. Teas have
been selected to blend compatibly, each contributing A fun site for:
a different element to the unique flavor. “The many Afternoon Tea Recipes, Tips & Guides
colors of green and varied leaf styles are stunning in Mystery Book Reviews & Author Interviews
the dry leaf,” explains tea author and Sip for Peace team Easy DIY Tea Crafts & Gifts
Stop by for a tea break!

member, Lou Berkley. He adds, “Connoisseurs may
cringe, but the flavor is very pleasant.” Participating
sippers may want to enjoy this blend as part of the
teacottagemysteries.com
Sip-In experience.
January 2018 and Beyond

The Sip for Peace team designed this project with some
lofty goals. They are planning on uniting thousands
of sippers on at least six continents to experience tea
as more than just a beverage, to feel personal connec-
tions with growers, and to be inspired to try new teas.
Beyond January, sippers can return to the project
website at any time and can freely share the experi-
ence with friends. “Learning about the cultures of
tea—the why of tea—reminds us of how much alike we
are,” says Babette. “In most cultures, tea is served to
welcome guests, to promote conversation, to celebrate
special events, and to comfort people in need. I believe
we share a universal desire for peace and a thirst for
beauty.”
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“Support from the international community of tea tart a arty

businesses and professionals is making this possible
without cost to the subscribers. It can be free forever,” ostess usiness
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says Lou. “We have had donations from dozens of My Tea Party Hostess Training
people who have chosen careers in tea.” Primary spon- Manual includes everything you
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sors include both industry leaders and newcomers: need to start your tea party hostess
The G.S. Haly Company, International Tea Importers, business; recipes & menu planning,
promotional & marketing ideas,
Australian Tea Masters, and The Tea House. business planning.
.........................................................................................................
For full details on joining the Sip for Peace experience Please call 217-885-3049
Susan Asher • Owner or for more details visit
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and to purchase The Flavor of Peace blend, visit Thyme-out Tea Parties www.thymeoutteaparties.com
TeaSippersSociety.com.
TAKING TEA AT THE
Baccarat Hotel New York
A custom-crafted tea service amid handcrafted crystal
Text by Britt E. Stafford / Photography Courtesy of Baccarat Hotel New York
accarat crystal has been world-renowned for its

exquisitely crafted pieces since the company
started more than 250 years ago, when King
Louis XV issued a warrant to establish a glassmaking
factory in the village of Baccarat in Lorraine, France.
While continuing its legacy of luxury with commissions
from members of royalty from several countries, the
company has since found new and unexpected ways to
bring those qualities to everyday life.
Nestled between bustling Fifth Avenue and Sixth
Avenue in Midtown Manhattan, the translucent exte-
rior of the Baccarat Hotel New York offers only a hint of
the beauty and grandeur within. And while delicate and
beautifully handcrafted Baccarat crystal isn’t always
synonymous with taking tea, the company’s opulent
hotel in the Big Apple hosts a tea service crafted with
the same attention to detail as its fine crystal creations.

Gabrielle Jammal (pictured
above) designs all aspects of the
Baccarat Hotel New York’s tea
menu, from food to presentation.
Tea sommelier Gabrielle Jammal’s upbringing in a an éclair, and raspberry mousse. The Prince of Wales
Middle Eastern family included the tradition of partak- Tea (pictured above), an English-style tea, honors the
ing in a daily cup of tea. That simple custom turned out tradition of warm scones with Devonshire cream for tea
to be a defining part of her childhood, as it prompted her along with a myriad of savories and sweets. In appropri-
ever-growing interest in the beverage. Prior to working ate Russian style, the Tsar Nicholas II service is a lavish
at the Baccarat, Gabrielle worked for Teavana, which she four-course tea accompanied with champagne and
says developed her knowledge and understanding of tea. caviar (shown below). The latest addition to the lineup is
So when the opportunity arose to craft and innovate the the Sultan Abdülaziz (pictured on page 59), a tea for two
Baccarat’s tea program, how could she refuse? with heavy Turkish and Middle Eastern influences.
A certified tea sommelier with the International Tea In keeping with Baccarat’s tradition of storytelling,
Masters Association, Gabrielle started designing and Gabrielle ensured the teas served at the hotel come
testing all aspects of the tea service—from food to from a company with an equally unique history by
presentation—for Baccarat in January 2016, prior to forming a partnership with the French gourmet tea
the hotel’s grand opening that March. In October the company Mariage Frères. Started by two brothers in
same year, her research and hard work for the hotel’s Paris in 1854, Mariage Frères played a key role in devel-
signature tea service debuted, and continues to grow, oping the French art of tea.
Gabrielle reports. According to Gabrielle, while guests have a wonder-
“It’s interesting because the tradition of afternoon ful variety of quality teas and blends from which to
tea is such an old thing,” Gabrielle says. “Some people choose, the Baccarat blend Mélange Rouge is by far the
are trying it for the first time, so our interpretation is most popular. Selected for its bright red hue—fitting,
setting a new standard.” as Baccarat’s color is rouge—this tailor-made blend is
Regardless of whether they stay in one of the hotel’s a caffeine-free rooibos with hints of vanilla, caramel,
114 rooms and suites, guests for afternoon tea can honey, red apple, and citrus.
expect a luxurious experience from the moment they Guests with an affinity for tea may also enjoy the
step into the hotel. Glistening, gorgeous Baccarat crys- seasonal handcrafted tea-infused cocktails or “mock-
tal pieces are incorporated throughout the space, from tails” on the menu. “I basically want to infi ltrate the
the chandeliers and lighting to the tiered trays and entire hotel with tea,” Gabrielle
serving pieces used during teatime. remarks. “I just want people to
“I want [afternoon tea] to be a really special experi- realize that there is so much you
ence,” Gabrielle explains. “I set the table up beautifully can do with [tea].”
with as much Baccarat as I can. The table is set with ............................................................
different colored champagne flutes. We want it to feel as Afternoon tea is served in the
though we have been expecting [the guest].” hotel salon Wednesday through
Each tea service, ranging in price from $65 per person Sunday from 1:00 to 4:00 p.m.
to $600 for two, reflects the life and history of different Reservations are required at least
monarchs with special ties to Baccarat. The King Louis 24 hours in advance and can be
XV Tea is styled as if one were enjoying tea at the Palace made by calling 212-790-8867 or
of Versailles, with French delicacies such as macarons, by visiting baccarathotels.com.
the tea diaries
The
Perfect Cup
of Tea
By Maria Tucciarone
For many years I’ve shared tea with a friend—

Each month we alternate choosing venues;
Settle in and pore over the menus.
The choice of tea appears to never end.
Our kinship offers quite a unique blend…
Common views are steeped with admiration—
News we share brings tasty conversation.
The hand of loyal friendship we extend.
As my friend fills my cup, I muse and think;
How she refills my heart each time we meet.
The soothing sound of spoons begin to clink
While shades of amber swirl, our souls replete.
How sweet repose brings true felicity—
My friend serves me the perfect cup of tea.
Maria Tucciarone is a former English

teacher and the author of two books, In
Shakespeare’s Shadow and Broken Birds.
She currently resides in Richmond, Virginia,
with her husband and two children.
resources for readers
Tearoom COVER
Royal Worcester Regency Ruby teapot
brombergs.com. Jute napkin ring ($3)
from At Home Furnishings, 204-879-
Directory
($169.95), cup and saucer set ($33.99); 3510, athome-furnishings.com. Seeded
Royal Albert Canterbury creamer eucalyptus garland (prices vary)
($45.99), open sugar bowl ($31.99) from from Pacific Garland, 503-207-6755,
Replacements, Ltd., 800-737-5223, pacificgarland.com. Page 24: Match
replacements.com. Cake stand from Pewter Queen Anne oval bowl ($320)
Planning a trip private collection. from Bromberg’s, 205-871-3276,
in the near future? brombergs.com. Two-part condiment dish
TITLE PAGE ($35) from At Home Furnishings, 204-
Page 2: Arte Italica Merletto Antique 879-3510, athome-furnishings.com.
flat cup and saucer set ($45.59) from Page 25: Arte Italica Peltro dipping
Replacements, Ltd., 800-737-5223, bowl ($101) from Bromberg’s, 205-871-
North Carolina
replacements.com. 3276, brombergs.com. Gourmet Settings
Windermere Matte dinner spoon ($1.99)
Lady MASTHEAD from Bed Bath & Beyond, 800-462-3966,
Bedford’s Page 5: Rosenthal Moss Rose footed cup bedbathandbeyond.com. Page 26: Match
Tea Parlour & Gift Shoppe
and saucer set ($35.99), sugar bowl with Pewter Lago medium rectangle tray
Celebrating 9 Years!
lid ($41.99) from Replacements, Ltd., ($380) from Bromberg’s, 205-871-3276,
800-737-5223, replacements.com. brombergs.com. Page 28: Match Pewter
Gallic charger ($260) from Bromberg’s,
COMPLETE TABLE: 205-871-3276, brombergs.com.
A ROSY AFFAIR
Pages 19–20: [Classic] Rosenthal HAPPY VALENTINE’S DAY
Moss Rose 5-piece place setting ($84.95), Pages 30–37: Royal Albert Canterbury
teapot ($449.95), creamer ($41.99), dinner plate ($55.99), bread and butter
Relax with friends at breakfast, lunch or afternoon tea! sugar bowl with lid ($41.99); Reed & plate ($8.99), creamer ($45.99), open
Open Tuesday - Saturday 21 Chinquapin Road Barton Georgian Rose 5-piece flatware sugar bowl ($31.99); Royal Worcester
Breakfast 8am - 10:30am Village of Pinehurst
Lunch & Afternoon Tea 11am - 4pm 910-255-0100 set ($179.95) from Replacements, Regency Ruby salad plate ($21.99),
Reservations Recommended www.ladybedfords.com Ltd., 800-737-5223, replacements.com. cup and saucer set ($33.99), teapot
Lace-trimmed pink chambray napkin ($169.95), creamer ($43.99), covered
(discontinued) from Pier 1, 800-245- sugar ($94.95); International Silver
4595, pier1.com. [Chic] Royal Limoges Wild Rose 4-piece sterling flatware
Oasis dinner plate ($100); Anna ($169.95), sugar tongs ($41.99) from
Weatherley Sky Blue charger ($150) Replacements, Ltd., 800-737-5223,
from Bromberg’s, 205-871-3276, replacements.com. Flower arrangement
brombergs.com. Luna Brushed Gold by FlowerBuds, 205-970-3223,
5-piece flatware set ($50) from Pottery flowerbudsfloristbirmingham.com.
Barn, 888-779-5176, potterybarn.com. Page 34: Royal Worcester Regency Ruby
[Casual] Vietri Viva dinner plate 16-inch oval platter ($149.95) from
($30) from Bromberg’s, 205-871-3276, Replacements, Ltd., 800-737-5223,
brombergs.com. Wood Baroque chargers replacements.com. Page 36: Cake stand
($79.96 for set of 4), Danieli flatware from private collection.
collection ($15.96) from World Market,
877-967-5362, worldmarket.com. A WINTERTIDE TEATIME
Wheaton stripe napkin in Navy ($32 for Pages 38–44: Lenox Opal Innocence
set of 4) from Pottery Barn, 888-779- dinner plate ($35.95), bread and butter
5176, potterybarn.com. plate ($15.95), cup ($34.95), saucer
($15.95), teapot ($259.95), creamer
LENTEN TEA ($139.95), sugar bowl ($139.95); Lenox
Pages 21–28: Arte Italica Merletto Westmore accent plate ($39.95) from
Antique salad/dessert plate ($26.09), Lenox, 800-223-4311, lenox.com. Charlie
canapé plate ($19.99), flat cup and napkins in White ($95 for a set of 4)
saucer set ($45.59); Arte Italica from Pom Pom at Home, 646-602-3768,
Perlina dinner plate ($89.95); Gorham pompomathome.com. Page 44: Lenox
Octette teapot with wooden handle Opal Innocence 13-inch oval platter
($129.95), creamer ($9.14), open ($199.95) from Lenox, 800-223-4311,
sugar bowl ($22.49); International lenox.com. Cake stand from private
Silver Litchfield Pewter flatware (prices collection.
vary) from Replacements, Ltd., 800-
737-5223, replacements.com. Match THE TEA DIARIES:
Britannia teapot ($590), creamer THE PERFECT CUP OF TEA
($200), covered sugar bowl ($240); Page 62: Cups and saucers from private
Bella Notte Homespun White napkin collection.
($23) from Bromberg’s, 205-871-3276,

recipe index
27 37
Glazes, Icings, and Spreads Sweets
Lemon Glaze 37 Apricot-Coconut Balls 43
Strawberry-Mascarpone Apricot-Glazed Buttermilk-Thyme
Buttercream 35 Tartlets 27
Sweetened Whipped Cream 29, 43 Black Tea and Anise Mini Fluted
Vanilla-Mascarpone Buttercream 35 Cakes 43
Hazelnut-Toffee Fudge 37
Savories Lemon, Pineapple, and Macadamia
Almond-Olive Sandwiches 41 Cups 43
Beef Filet Finger Sandwiches with Lemon Shortbread Bars 27
Mustard-Chile Aïoli 33 Strawberry-Mascarpone Cake
Creamy Potato-Leek Soup 25 Stacks 35
41 Dilled Tuna Fillet Sandwiches 25
Green Apple–Chicken Salad
Tea and Spice Shortbread Hearts 37
Winter White Mendiants 27
Sandwiches 41
Green Lentil Salad Cucumber Vinaigrettes & Savory
Cups 26 Spreads
Gruyère, Parmesan, and Thyme Cider-Mustard Vinaigrette 26
Gougères 33 Mango-Thyme Butter 41
Ham and Cucumber Sandiwches Mustard-Chile Aïoli 33
with Mango-Thyme Butter 41 Tarragon-Dill Vinaigrette 25
Radish Flower Canapés 33
Scones EDITOR’S NOTE: Recipe titles shown in

Browned Butter–Vanilla Scones 32 gold are gluten-free, provided gluten-free
Gluten-free Date, Chocolate, and versions of processed ingredients (such as
Ginger Scones 29 flours, prepared meats, sauces, extracts,
and stocks) are used.
26 Multiseed Scones 24
White Cheddar–Rosemary Scones 39
Trail Lodge Tea specializes

advertisers’ index
in Fair Trade Certiŋed A Tea Affair ..................................... 5 Ross Simons .................................... 8
Teas and unique blends. Charleston Wine + Food ............... 12 Shiny Stuff .................................... 14
Domino Sugar ........................... 9, 10 Simpson & Vail, Inc. ..................... 67
Erika’s Tea Room & Gifts .............. 16 Stauer ...................................... 18, 64
Try these delicious Winter teas: Global Tea Mart ............................ 16 Tea 101 Masterclass........................ 5
Grandma Rae ................................ 58 Tea Cottage Mysteries .................. 58
MEXICAN WEDDING COOKIE International Tea Sippers Society .. 1 Tealuxe .......................................... 45
RED PANDA CINNAMON BLEND Kensington Publishing ................... 4 TeaTime Back Issues...................... 61
MEXICAN COCOA ROOIBOS Lady Bedford’s Tea Parlour ........... 63 TeaTime Digital Edition ................ 66
Laura’s Tea Room .......................... 63 Teatime Parties ................................ 6
Louisiana’s Northshore ................ 52 Thyme-out Tea Parties .................. 58
www.traillodgetea.com Mark T. Wendell Tea Company .... 16 Trail Lodge Tea.............................. 65
USE COUPON CODE TEA TIME FOR 15% OFF ORDER Paris In A Cup .............................. 58

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T E A R O O M S • F O O D • T E A • TA B L E S E T T I N G S

JAN/FEB 2018 Vol 15, Issue 1

15 People to Favorite Afternoon Tea

“ Drink yourtea slowly and reverently,

29 Gluten-free Scone: 62 The Tea Diaries: Celebrating

Sweets for Your Sweetie The Perfect Cup of Tea ®

Date, chocolate, and ginger A friendly poem

ON THE Ente ining

30 Happy Valentine’s Day

Deep-hued bands on Royal Worcester’s Regency

Know in Tea Rooibos Blends Afternoon Tea

3 TeaTime January/February 2018

EDITOR Lorna Reeves GROUP CREATIVE DIRECTOR

CREATIVE DIRECTOR/PHOTOGRAPHY FOOD ST YLIST/RECIPE DEVELOPER

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

EDITORIAL & ADVERTISING OFFICE CUSTOMER SERVICE

5 TeaTime January/February 2018

from the editors of TeaTime magazine

irthdays, engagements, and anniversaries

Mark Your Calendars!

7 TeaTime January/February 2018

More About the

of the Story of the Boston Tea Party’ TEAR OOM S • FOOD

[by Mitzi Perdue] in the November/ #1 TEA

December 2017 issue [page 61]. I Sweets from ®

would like to oﬀer a correction to the Pages 37 & 38

statement ‘most of the tea ended up Ideas

enjoyed.’ Three hundred forty chests

participants in the rebellion were care- Favorite

Your Comments, Please

11 TeaTime January/February 2018

Show your dearest friendss

13 TeaTime January/February 2018

Ideal for Holidays,

African Sunset Herbal Tisane Turmeric Zest Sweet Almond

15 TeaTime January/February 2018

Welcome to the World of Fine Tea

Premium Teas • Tea Room

Photograph Courtesy of Rooibos Ltd.

Rooibos was, however, very popular with 18th-century

17 TeaTime January/February 2018

Text by Britt E. Staﬀord / Photography by Caroline Smith

lliam Shakespeare’s titular character Juliet once said, “A rose by

19 TeaTime January/February 2018

Photography by Jim Bathie

In deference to Lenten practices, pair the

2 (6.7-ounce) jars tuna fillets in oil,

• In a medium bowl, coarsely

Creamy Potato-Leek Soup Tarragon-Dill Vinaigrette

25 TeaTime January/February 2018

1 cup cooked French green lentils

• In a medium bowl, toss together

¼ cup extra-light olive oil

• In a screw-top jar, vigorously

MAKEAHEAD TIP: Vinaigrette can be

Lemon Shortbread Bars

1 cup unsalted butter, softened

27 TeaTime January/February 2018

2½ cups gluten-free flour

29 TeaTime January/February 2018

Delight your teatime guests with

1 vanilla bean pod

• Using a sharp knife, split vanilla