Indholdsfortegnelse for Tea Pleasures 2024 i Victoria

Dear Friends From my earliest days pouring an invisible brew from the ceramictea set that my grandmother painted for me, I have loved afternoon tea. As I matured, playtimes shared with dolls in my girlhood bedroom developed into teatimes offered to friends in my formal dining room. Tiny cakes baked in a prized toy oven soon turned to intricately decorated cookies, delicate cream puff swans, and other homemade morsels, with steaming pots of Earl Grey replacing the hot water that once filled my tiny cups. Whether you are opening Tea Pleasures for an introduction to the beloved custom or adding this edition to a cache of tea-themed publications, I hope you will savor the beauty that draws so many of us—no matter our age or expertise—to the tea table. Within…

Many years ago, one young woman showed off her proficient sewing skills by turning an everyday bedsheet—the only fabric she had available—into an elegant tablecloth, complete with exquisite pulled-thread and drawn-thread embroidery. Its fragile beauty endures, a cherished part of a collector’s beloved trove of timeless napery. It is easy to understand the abiding appeal of antique linens, whether one is fascinated with a piece’s provenance or simply appreciates the diligence required to create such intricate works of art. But far from being idle pretties to place upon a shelf, these coveted collectibles can—and should—be used often. The better the condition of the fabric, the more confident an owner can be that it will survive daily wear. Tiny tears might be repaired, and some spots can be treated according to…

There is nothing trivial about tea. Its consumption is one of modern civilization’s most sublime pleasures, while the ceremonies that surround the beloved beverage are embedded in the very cornerstones of hospitality. Though it is without question the British who elevated the taking of tea to its once and again place of prominence in polite society, history reveals that tea parties were a popular pastime in Europe and in the American colonies for almost a century before becoming the high fashion of England’s aristocracy. In the West, the Dutch were among the first not only to widely consume tea but also to serve it with dainty cakes and other delicious tidbits in a convivial setting of friends, flowers, elegant apparel, and cultured conversation. The English expanded tea party menus, adding…

1. Fill a kettle with fresh, filtered cold water.2. Warm the teapot with hot tap water.3. Heat the water in the kettle according to tea type: • For black, heat to a rolling boil (212°).• For green, heat to less than a boil (approximately 170°).• For oolong, heat to less than a boil (190°–205°).• For white, heat to much less than a boil (approximately 160°). 4. Discard the warming water in the teapot.5. Place 1 teaspoon of dry tea leaves per cup of water in a tea sack or an infuser basket. Place the sack or infuser in the teapot.6. Pour heated water over the leaves in the pot.7. The brew time varies by type: • For black, steep 3–5 minutes, or to taste.• For green, steep 2–3 minutes, or…

“YOU CAN PICK WILD STRAWBERRIES WITH YOUR EYES CLOSED, LOCATING THEM BY SMELL, FOR THEY ARE TWO PARTS PERFUME TO ONE PART TASTE.”—Hope Jahren Open-Faced Caprese Tea Sandwiches p.55 Makes 6 servings 6 slices white bread, frozen1 (9-ounce) container cherry tomatoes1 (8-ounce) package sliced fresh mozzarellaBalsamic glaze*, for toppingExtra-virgin olive oil, for toppingFlaky sea salt, for toppingGarnish: fresh basil, cracked black pepper 1. Using a 2-inch square cutter, cut out 2 pieces from each slice of bread. 2. Using a mandoline, slice tomatoes into ⅛-inch-thick slices. Using a 1-inch round cutter, cut 2 circles from each slice of mozzarella. Slice each 1-inch circle in half to make 2 (⅛-inch thick) circles. 3. Shingle tomatoes and mozzarella on each slice. Drizzle with balsamic glaze and extra-virgin olive oil. Sprinkle with flaky…

Remembered as “the Father of English Potters,” Josiah Wedgwood built an enterprise that has reigned for more than 250 years. In 1759, he began experimenting with mixtures of clay in order to formulate earthenware that could contend with the porcelain industry and also make fine china more accessible to the working class. His creamware was not the first creation begat by these objectives, but it was certainly the highest quality. By 1765, Wedgwood’s commodities had caught the palace’s attention, and Queen Charlotte ordered a tea set that pleased her so much the brand was granted the title “Potter to Her Majesty.” Eager to multiply this success, the businessman renamed his creamware line “Queen’s Ware,” a worthy appellation for so fine a product. Many other royals and heads of state have…

For Elizabeth McGiffert, any occasion where friends or family gather together offers a cherished opportunity to create lovely vignettes that are certain to sparkle in the memories of each person in attendance. And when Elizabeth welcomes loved ones to the table, they can be sure that place settings will gleam with the timeless allure of precious metals. “Sterling silver is classic and elegant,” she says. “I appreciate it for its beauty but also because every piece has a story behind it.” Pulling objets d’art from her custom-built silver closet, each loving cup, bonbon dish, and compote seems to hold memories. She recalls an instant attraction to many of her finds. In fact, when she spotted a folding biscuit box online, she was so overcome by its rarity that she claimed…

Whether it’s tea for two or a buffet for many, a well-dressed table is an integral element of any successful party. Consider this comparison: If a party were a theatrical production, the table would serve as the stage. Designing dramatic yet tasteful tablescapes requires a sense of balance, a little creativity, and a bit of know-how. Try these tips: A balanced tablescape should include a fabric element, a floral or botanical element, accent pieces, and a light source that enhances without overwhelming or washing out the look you wish to achieve. The basis of a dazzling tablescape is fine linens. If your selection is limited or you are just beginning your collection, choose solid-colored tablecloths in neutral shades. These can be paired more easily with a variety of sheer fabrics,…

“THE THANKFUL HEART OPENS OUR EYES TO A MULTITUDE OF BLESSINGS THAT CONTINUALLY SURROUND US.”—James E. Faust “BELIEVE IT OR NOT, APPLES (GENUS MALUS) ARE RELATED TO ROSES.”—Andy Hamilton Orange Cranberry Scones p.64 Makes approximately 12 3 cups all-purpose flour2 tablespoons granulated sugar4 teaspoons baking powder½ teaspoon salt½ cup cold unsalted butter, cubed1 cup plus 2½ tablespoons cold heavy whipping cream2 teaspoons orange zest½ teaspoon vanilla extract¼ cup sweetened dried cranberries, chopped1 large egg, lightly beatenOrange Glaze (recipe follows)Garnish: orange zest 1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. 3. In a small bowl, stir together cream,…

Though the origins of tea drinking can be traced to ancient China, it wasn’t until the seventeenth century that the pastime became embedded in English culture. Because tea was grown in Asia and had to be shipped great distances, it was a costly commodity, with hefty taxes driving prices even higher. Households fortunate enough to afford this coveted import regarded it as a prized possession. As a rule, the mistress of the house was tasked with the responsibility of keeping the tea properly and safely stored. The first containers—also called caddies—were simple jars of porcelain or faïence, but these soon gave way to more ornamental receptacles made of materials such as tortoiseshell, brass, and pewter; more common were finely wrought wooden boxes, complete with locks and keys. Although these canisters…

CREDITS EDITORIAL CONTRIBUTORS STACEY NORWOOD: pages 28 and 52 CONTRIBUTING PHOTOGRAPHERS KIMBERLY FINKEL DAVIS: pages 11 and 27 MAC JAMIESON: pages 2, 25, 39, 41–48, and 50 TOSHI OTSUKI: pages 28 and 51 KATE SEARS: page 61 MARCY BLACK SIMPSON: pages 12, 39–40, 62, and 83–88 CONTRIBUTING STYLISTS ANNA GILMORE: page 11 YUKIE MCLEAN: pages 27, 39–40, and 62 CONTRIBUTING RECIPE DEVELOPERS AND FOOD STYLISTS BECCA CUMMINS: pages 31, 33, 35–38, and 43–50 MEGAN LANKFORD: pages 31, 33, 36–37, and 63–70 LEAH RASBURY: pages 31, 33, and 35–38 WHERE TO SHOP & BUY Below is a listing of products and companies featured in this issue. Items not listed are privately owned and are not for sale. Pricing and availability may vary. Pages 9 and 15–22: To learn more about Lisa…