Innehållsförteckning för July/August 2022 från TeaTime

come for tea Our annual British-themed issue is always so much fun to compile, and we are never at a loss for ideas for content, as a quick perusal of these pages will reveal. Beautiful English-made teawares abound, beginning with our regular columns—Necessary Things (page 13), Our Favorites (page 15), and Treasured Teapot (page 20)—and continuing on through the tablescapes for our afternoon-tea menus and beyond. From elegant to casual, there is something for all aesthetics. While all the recipes in this issue are sure to please, the ones that appear in “Blue & White Delight” (page 23) are inspired by the foods of rural England, where Cornish Splits, which are yeasted buns filled with jam and cream, often replace traditional scones for teatime. Some of us might not think…

Organic Imperial Assam HAMPSTEAD TEA | marktwendell.com TEACUP: Fine Bone China Blue Harlequin “Packed with malty notes and rich flavor, this lovely black tea is especially tasty when enjoyed with a splash of milk.” —Courtni Bodiford, stylist Hatidubi Fu Soonga SIMPSON & VAIL | svtea.com TEACUP: Royal Chelsea Blue and Gold 355A “With a marvelous lingering sweetness and an enjoyable smokiness, this Assam tea is perfectly balanced with only a hint of astringency.” —Lorna Reeves, editor Teloijian TGFOP1 THE LARKIN TEA COMPANY | larkintea.com TEACUP: Aynsley Crocus Pink Rose “The beautiful golden tips of this loose-leaf tea produce a refreshing cup of full-bodied and nuanced flavor that delights the senses with each sip.” —Katherine Ellis, associate editor Imperial Blend AHMAD TEA | ahmadteausa.com TEACUP: Queen’s Rosina Pink Floral “Fans of…

TEA sommelier Three marvelous teas from Simpson & Vail complement the courses of this charming afternoon tea and can be enjoyed with or without milk and sugar. Order online atsvtea.com or by telephone at 800-282-8327. SAVORIES COURSE: Kenya Black OP Malaika Tea BREAD COURSE: Lewis Carroll’s Black Tea Blend SWEETS COURSE: Charles Dickens’ Black Tea Blend Smoked Fish Toasts Makes 12 Smoked fish—whether mackerel or trout—horseradish, fresh chives, and other additions elevate cheese toast from warm comfort food to teatime delight, especially when paired with a cup of strong black tea. 6 to 12 thick slices white bread1 cup flaked smoked trout or mackerel fillets¾ cup fresh grated Parmesan cheese, divided¼ cup heavy whipping cream1 tablespoon mayonnaise1 tablespoon chopped fresh chives2 teaspoons prepared horseradish¼ teaspoon ground black pepperGarnish: minced chives and…

Dried Berry Scones Makes 6 to 9 Made in the British style using whole milk instead of cream, this fruity scone gets lovely color and flavor from an array of dried berries. 2 cups gluten-free all-purpose baking flour*4 tablespoons unsalted butter, cubed¼ cup caster sugar1 tablespoon baking powder⅛ teaspoon fine sea salt¼ cup mixed organic dried berries**, chopped2 medium eggs, divided, beaten½ cup plus 2 tablespoons whole milk, divided • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. • In a large bowl, rub together flour and butter as lightly as possible with fingers until mixture resembles coarse crumbs. Stir in sugar, baking powder, and salt. Stir in dried berries. Using a fork, stir in 1 egg. Using hands, gradually incorporate enough of ½ cup milk…

Tea-riffic Subscribers “I’ve been a subscriber for many years, and each issue is a delight! The March/April 2022 issue is beautiful, stunning, full of great information … just fabulous!” @JLDEGRASSE via Instagram “Your magazine is so beautiful! Just signed up for the print subscription! Thank you for having such beautiful content!” @REFINEDDISCERNINGTIMELESS via Instagram Rave Reviews for March/April 2022 “There just aren’t enough satisfying superlatives to describe the March/April 2022 issue of TeaTime, so I will say only WOW, and thank you!” JEANNE via Facebook “It has happened again! I have pulled out 10 pages of recipes from this issue, plus the section on New York tearooms, the article on the British Room at the Metropolitan Museum, and the article on The Brooklyn Teacup, all in preparation for my next…

“Tea is best when enjoyed in pleasant surroundings, whether indoors or out …”—JOHN BLOFELD English Pea Salad in Phyllo Shells Makes 15 Phyllo shells are perfect tiny bowls for this refreshing salad in which English peas take the leading role. Although we used frozen peas, fresh ones that have been blanched would be fitting substitutes. 1 (1.9-ounce) package frozen mini phyllo shells, thawed (15 shells)⅔ cup frozen petite English peas, defrosted1 tablespoon finely chopped orange bell pepper1 tablespoon finely chopped canned hearts of palm1 teaspoon finely chopped fresh tarragonGolden Balsamic Vinaigrette (recipe follows)2 tablespoons finely diced avocado½ cup loosely packed butter lettuce leaves • Bake phyllo shells according to package directions. • In a small bowl, gently stir together peas, bell pepper, hearts of palm, and tarragon. Add enough Golden…

Internationally renowned British floral artist Sarah Horne holds many esteemed titles and accolades to admire. She has impressively attained three Chelsea Gold medals for Professional Floristry; won the prestigious title of Chelsea Florist of the Year; and conducted a TED talk titled “The Power of the Flower,” which has thousands of views online. Her eponymous shop in Royal Leamington Spa in England has reached the national finals of the UK Flower Shop of the Year four separate times. With a hefty list of accomplishments, one would think that Sarah has completed years of extensive education in floral design to perfect her craft. However, with no formal training to her name and a failed art class under her belt, the self-taught artist has learned everything she knows through experimentation and enduring…

Afternoon tea is defined by the United Kingdom’s premier afternoon-tea guide, afternoontea.co.uk, as a “tea-related ritual, introduced in Britain in the early 1840s, that evolved as a mini meal to stem the hunger and anticipation of an evening meal at 8 p.m.” It’s a delightful assemblage of petite sandwiches and savories, scones served with jam and clotted cream, and delicious sweets, typically consisting of pastries, small cakes, and more. The scrumptious fare is often elegantly presented on a tiered stand brimming with the aforementioned bites and perfectly paired with pots of hot tea of the guest’s preference. It’s a brilliantly British tradition and poised pastime steeped in history that has been passed down through the generations to remain prevalent in society to this day. Every year for almost a decade…

JULY 9 Afternoon Tea Service 2:00 to 4:00 p.m. Blackberry Inn Camden, Maine Join tea lovers for a wonderful afternoon, embracing the joys of teatime. Attendees (both guests of the inn and the general public) will have the opportunity to savor the lovely offerings of the Blackberry Inn on the second Saturday of each month. The menu, which costs $35 per person, includes scrumptious scones, three flavors of tea sandwiches, two different delicate desserts, and a selection of teas from Tea Forté. To reserve your spot, call 207-236-6060 or visit blackberryinn.com. 16 TeaFest PDX 9:30 a.m. to 6:00 p.m. Lewis & Clark College Portland, Oregon Gather with fellow tea enthusiasts for an exciting festival that celebrates the unique world of tea and its culture. Educational opportunities, a wide array of…

Dating to 1912, Royal Chelsea began as a Staffordshire, England, firm that held numerous names in the time of its influential existence. The successful china company eventually found a home in West London and adopted a name that properly suited its surroundings. The brand was well known for crafting stunning floral motifs and meticulously fashioning each vessel with an immense level of detailed care, which is evident in the 382A teapot produced circa 1948 and, sadly, now discontinued. The gilded trim and striking shape exquisitely complement the lovely bouquets of multicolored blooms adorning the accoutrement to make it a gorgeous piece worthy of garden parties, teatime luncheons, and more summer festivities. Vibrant Vignette For a cheery summertime gathering, the Royal Chelsea 382A teapot and salad plate paired with Royal Worcester’s…

Workers in the Wedgwood factory always knew when the company’s founder was in the building. They could hear his wooden leg’s tap-tap as he climbed the stairs and crossed the plank floorboards. Josiah Wedgwood’s stumpy gait was the sound of purposefulness. Driven by an unquenchable curiosity, he was a man determined to squeeze as much into his life’s work as possible, refusing to be held back by the amputation of one leg because of childhood smallpox. Born in 1730 as the 12th child of a Staffordshire potting family, young Josiah’s destiny should have been making simple earthenware but, having only one leg, he was unable to operate the pedal of the potter’s wheel. So, he turned his attention to design, innovation, and marketing. “In the wonderful way of providence,” wrote…