Innehållsförteckning för March - April 2008 från TeaTime

One of the pleasures of being a part of this magazine staff is the opportunity to meet others who are passionate about tea. I think we all agree that it is not simply a beverage to be enjoyed, but rather it denotes a certain lifestyle conjured by the simple mention of the word tea. In 2007, we shared a few beautiful and serene days with many of our readers through an incredible weekend tea party, also attended by tea-world greats John Harney, James Norwood Pratt, Dorothea Johnson, Elizabeth Knight, Bruce Richardson, Shelley Richardson, and others. Meeting the tea-loving attendees, many who are tearoom owners, was certainly a highlight of the year for me and the other staff members. Could we possibly top that special weekend in Salt Lake City? Yes,…

TOUR AND TEA - LONGUE VUE STYLE Tuesday afternoons through May Longue Vue House and Gardens New Orleans, Louisiana Longue Vue House and Gardens is a magnificent city estate with a Classical Revival-style mansion surrounded by eight acres of breathtakingly landscaped gardens. Each Tuesday through May the estate offers a tour of the house followed by a delicious tea with a selection of scones, pastries, homemade lemon curd, and finger sandwiches. Guests may also tour the gardens at their leisure before or after the tea. For more information, call 504.488.5488, or visit www.longuevue.com. TEA MASTERCLASS March 14 and April 21 The Chesterfield Hotel London, England The United Kingdom Tea Council is partnering with Jane Pettigrew, tea consultant and writer, and Tim Clifton, tea taster and international consultant, two of the…

Every year on the Tea Lawn at Wimbledon, one of the championship event’s most time-honored traditions plays out as spectators and tennis enthusiasts gather for succulent servings of strawberries and clotted cream. The custom is nearly as old and as revered as the competition, and it is considered a highlight of the annual sporting match—with good reason. Though there are countless ways to prepare and enjoy spring and summer’s most tantalizing fruit, the simple but exquisite combined flavors of strawberries and cream are deliciously paired. The thick, sugary cream sweetens the tart burst of the berry, complementing the fruit to perfection. As our ode to that divine dish, we offer a new take on the culinary classic—Strawberry Curd served with an Orange Cream Scone. The custardy curd and creamy light…

Colors are as intuitive as the very seasons they symbolize. In summer, bright yellow can be sunny and warm or crisp and cooling, depending on the depth of tone. In autumn, fiery russet mirrors the brilliant foliage that abounds, while in winter, all is white, pristine, and untouched. But in spring, when color is as new and as fresh as the world around us, baby-soft pink seems to speak to us more than any other. It is the color of innocence, the starting point of the life cycle, and one that embodies the beauty that surrounds us, offering simple celebration and the promise of much to come.…

CREAM CHEESE is a culinary chameleon that can be used in myriad ways. Though in some ways similar to British clotted cream, Italian mascarpone, and French crème fraîche, cream cheese is uniquely American. Made from both milk and cream, it was first produced in upstate New York in the 1870s. It has since been treasured as a delicious, easy-to-use ingredient, most notably in the confection that New York is famous for—cheesecake. The distinctively tangy flavor of cream cheese is perfect for both sweet and savory dishes. It adds flavor and tenderness to pastry dough and cookies, makes a wonderful tart filling, and is an ideal base for dips and spreads. On tea menus, cream cheese is traditionally used on finger sandwiches or spooned onto quick breads, but there are countless…

Last July, the president of Croesus Bouquet de L’Arthe art tea hired me to participate in Afternoon Tea seminars she hosted at hotels in Osaka, Kyoto, Tokyo, and Yokohama. After one seminar, a guest invited Goda-san, Satoh-san, another speaker, and me to visit her business for foreign VIPs, Club Okitsu-An, in the heart of Kyoto. Dressed in a peach-colored kimono, Lue-san guided us from the bamboo gate along a winding stone path, through the moss-bound garden, to a wooden house circa 1835. We removed our shoes at the entrance, placed with toes out to make them easier to retrieve. I was given a pair of white tabi (split-toed cloth socks), and encouraged to select a silk kimono to wear over my T-shirt and slacks. As she secured my obi (sash),…

Known for her lavish taste and decadent habits, Marie Antoinette was often surrounded by dishes piled high with delectable pastries. Eclairs, fruit tarts, and sponge cakes were among the treats, but it is said that her favorite may have been the almondflavored macaron. Though similar in name, the light, airy French macaron is worlds apart from the dense, chewy coconut macaroons most are familiar with. Macarons are delicate, meringuelike cookies made of egg whites, almond powder, and sugar, traditionally served with tea. The sweet became popular in France in the midseventeenth century and didn’t evolve much for nearly 300 years. In the 1930s, bakers at the famed Ladurée tearoom and pastry shop in Paris started sandwiching frosting between two traditional macarons. At once fluffy, a little chewy, and lightly crisp,…

Cover/Enchanting Details Cover and Page 12: Strawberry Macaroons~Continental Bakery. Lindsay’s List Page 14: Chocolate bars~Lore’s Chocolates available at Anthropologie. Bird Soaps~by Gianna Rose Atelier. Gardeners Bird House gift set~by Crabtree & Evelyn. Bird bud vases~available at America Retold. Journal~by Cavallini & Co. Page 15: Dessert plates~available at Anthropologie. Wire bird carriage~by America Retold. Bird finial teapots~available at Anthropologie. Page 16: Votive candle tree with birds~available at Christine’s. 2008 bird calendar~by Cavallini & Co. Hand-painted ceramic pie bird~available at Christine’s. Wire dome with bird’s nest~by America Retold. The Perfect Party Page 30-36: Photographer~Stephanie Warner, All About You Photography. Venue~Occasions at Laguna Village, Laguna Beach, CA. Florist~Amanda Heer, Fantasy Floral Designs. Custom hand-painted banner~Mari Robeson, Mari Robeson Home. Styling~Risa Provencio, The ParTea Planner Spring Comes on the World Page 40: Tea set~available…

Awake, thou wintry earth—Fling off thy sadness! Fair vernal flowers, laugh forth your ancient gladness! —THOMAS BLACKBURN At last, spring has arrived. Pleasant breezes replace frosty winter winds, vibrant hues of green cover the landscape, and flowers blossom in a rainbow of colors. It is the season of revitalization and renewal. What better way to usher in the season than with a spring-themed tea? Lighter green and white teas or tisanes are ideal for the freshness of the season, particularly the blends with floral notes such as lavender or rose. Pull back the curtains in the room to allow cheerful sunshine to wash the table in light—after a chilly winter, the glow of a spring day is simply enchanting, Reflect the season’s spirit with a colorful pastel palette. A shimmery…