Innehållsförteckning för French Teatime 2021 från TeaTime

When I think of France, the impressive architecture of its cities, the seemingly ubiquitous pâtisseries and boulangeries, the charming sidewalk cafés, the warmth of its people, and the beauty of its countryside and villages all come to mind. While there is something quite alluring about the French language, culture, and cuisine, those of us who are tea lovers are also enamored with the country’s tea history and modern-day trends. We are fascinated by the tea practices and tea businesses that abound in Paris as well as in other French cities, such as Nantes, not to mention the breathtaking porcelains and crystal that are still manufactured in Limoges and Baccarat, respectively. And we enjoy learning about people who are spreading their own love for French-style tea here in the United States. I…

WATER Always use the best water possible. If the water tastes good, so will your tea. If that is not the case, then bottled spring water is a nice alternative. Heat the water on the stove top or in an electric kettle to the desired temperature. A microwave oven is not recommended. TEMPERATURE Heating the water to the correct temperature is arguably one of the most important factors in making a great pot of tea. Pouring boiling water on green, white, and oolong tea leaves can result in a very unpleasant brew. In general, use 170° to 195° water for these delicate tea types, and always refer to the tea purveyor’s packaging for specific instructions. Reserve boiling (212°) water for black and pu-erh teas, as well as herbal and fruit…

Menu SCONE Chocolate-Hazelnut Scones Organic Cabernet Assam SAVORIES Soupe à l’Oignon Asparagus and Ham Tartines Quiche Lorraine with Arugula Salad Organic Monks Blend SWEETS Strawberry-Rose Éclairs Pistachio Financieres Lemon Macarons Organic Cream Earl Grey Tea Pairings by True Leaf Tea Company 713-218-6300 | trueleaftea.com Chocolate-Hazelnut Scones Makes 13 Chopped bittersweet chocolate and toasted noisettes (hazelnuts) are the hallmarks of these delectable scones, especially when served warm from the oven. 2½ cups all-purpose flour⅓ cup granulated sugar1 tablespoon baking powder½ teaspoon fine sea salt¼ cup cold unsalted butter1 (4-ounce) bar bittersweet chocolate, coarsely chopped⅓ cup chopped toasted hazelnuts½ cup plus 1 tablespoon cold heavy whipping cream, divided½ cup whole milk½ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl,…

Allison Connolly Allison Connolly is the Marlene and David Grissom Associate Professor of French at Centre College in Danville, Kentucky. She studies tea enthusiasts of the 18th-century court of Versailles, serves tea in French classes, and blogs at creativesanctuary.net. Britt Crawford Britt Crawford is the associate editor of TeaTime. She sipped her first cup of tea at age 10 while on a 10-day tour through Russia with her mother. After graduating from Mississippi State University, she spent a few years in Dallas, Texas, working for two community newspapers. Now she uses her passion for writing to share the stories of tearooms and tea companies. Jane Pettigrew Contributing Editor Jane Pettigrew, an international tea expert who has written many books on the subject, including her newest, Jane Pettigrew’s World of Tea,…

All the gastronomic delights of western France—crêpes, Muscadet wine, salted butter, seafood, and tea, yes, tea—are found in the city of Nantes, situated on the Loire River, 40 miles inland from the Atlantic Ocean. This birthplace of novelist Jules Verne is historically and culturally linked to both Brittany and the Loire Valley. Countless visitors descend on the city to visit the Château of the Dukes of Brittany, stroll along the banks of the river, admire beautifully preserved 18th-century architecture, and taste exceptional regional wines. The French are learning to prize tea as they do their fine wines. As tea consumption grows in France, so too does interest in high-quality tea and unique tea experiences. Proof of French passion for tea is Nantes’ tea-drinkers club—Le Club des buveurs du thé. Founded…

MENU SCONE Apricot-Brie Scones Formosa Fancy Oolong Tea SAVORIES Ratatouille Quiches Tarragon Chicken Salad Sandwiches Olive Tapenade Canapés Green Jade Lemon Tea SWEETS Iced Almond Petal Cookies Clafoutis aux Cerises Petites Tartes Tropéziennes Special Jasmine Black Keemun Tea Tea Pairings by Simpson & Vail 800-282-8327 | svtea.com Apricot-Brie Scones Makes 9 The mild flavor of Brie, a classic French soft cheese, pairs well with the sweetened pieces of dried apricots and herbaceous notes of fresh thyme in these scones, which are best served warm, naturellement. 2¼ cups all-purpose flour¼ cup granulated sugar2½ teaspoons baking powder½ teaspoon fine sea salt¼ cup cold unsalted butter, cubed½ cup chopped dried apricots4 ounces Brie cheese, cubed1 teaspoon chopped fresh thyme leaves½ cup plus 3 tablespoons cold heavy whipping cream, divided1 large egg¼ teaspoon vanilla…

Menu SCONE Brie & Olive Scones with Honey Butter Lover’s Leap Black Tea SAVORIES Mustard Chicken Salad Tea Sandwiches Tarragon & Cucumber Flower Canapés Petits Savory Éclairs Menage-a-Tea Black and Green Tea SWEETS Vanilla French Madeleines Rosy Bittersweet Chocolate Pots de Crème Hazelnut-Lavender Dacquoises with Raspberries Pu’er Bordeaux Tea Pairings by The Tea Shoppe 304-413-0890 | theteashoppewv.com “Tell me what you eat, and I will tell you who you are.”—JEAN ANTHELME BRILLAT-SAVARIN Brie & Olive Scones Makes 14 Briny Picholine olives establish a lovely savory profile for these scones, which are also studded with bits of rich, creamy Brie cheese. Warm from the oven, these baked goods are delightfullly complemented with a layer of our simple, yet tasty, Honey Butter. 2¼ cups all-purpose flour1 tablespoon granulated sugar2½ teaspoons baking powder½…

Ashort stroll from some of Paris’s popular tourist attractions along the Seine River—the Louvre, the Jardin des Tuileries, and Le Palais Royal—resides the salon of a luxury tea company that boasts tribute to one of France’s most recognized historical figures. With a history that dates back more than three centuries, Nina’s of Paris offers tea drinkers an exclusive and royal experience in each cup. The intertwined history of Nina’s with the famous French royal started in 1672, when the company—originally called La Distillerie Frères—started producing essential lavender oil fragrances. Eventually, it became renowned for the ability to craft and create different aromas, and its distinguished reputation made its products very popular with King Louis XIV, the Court of Versailles, and Marie Antoinette. Over the years, the company transitioned to infuse…

Menu SCONE European Butter Scones with Vanilla–Crème Fraîche Cream Organic Berry Blend SAVORIES Steak au Poivre Canapés Mushroom-Shallot Swirls Salmon Mousse Cucumber Cups China Lapsang Souchong SWEETS Chocolate Petits Fours Paris-Brest Fruit Tartlets Min-Pei Fancy Oolong Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 | marktwendell.com European Butter Scones Makes 8 There is nothing plain about these moist scones made with rich European-style butter and served warm with our Vanilla-Créme Fraîche Cream and a favorite strawberry jam. 1½ cup all-purpose flour1 cup pastry flour¼ cup granulated sugar1 teaspoon baking powder½ teaspoon fine sea salt6 tablespoons cold European-style unsalted butter*, cubed½ cup plus 1 tablespoon cold heavy whipping cream, divided1 large egg½ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In…

Menu SCONE White Chocolate Scones Rooibos Wildberry Herbal Tea SAVORIES Buckwheat Cloches with Bananas & Chocolate-Hazelnut Spread Petites Ham & Cheese Quiches Lamb Puff Pastry Roulades Decaf Apricot Black Tea SWEETS Chocolate–Marshmallow Crème Candies Bird’s Nest Petits Fours Easter Bell Cookies Rooibos French Vanilla Herbal Tea Tea Pairings by Simpson & Vail 800-282-8327 | svtea.com White Chocolate Scones Makes 15 Served with strawberry preserves and whipped cream, these scones, which are studded with finely chopped white chocolate and balanced with a bit of fresh lemon zest, are a sweet treat to begin your teatime fête. 2½ cups all-purpose flour¼ cup granulated sugar1 tablespoon baking powder1 tablespoon fresh lemon zest½ teaspoon fine sea salt4 tablespoons cold salted butter, cubed3 ounces white chocolate, finely chopped1 cup plus 1 tablespoon cold heavy whipping…