Innehållsförteckning för Tea Pleasures 2026 från Victoria

When I travel, one of my favorite ways to experience a new city is by taking tea. Whether the afternoon unfolds amid the elegant environs of a fine hotel or within the comfort of a local tearoom, the interlude offers a sublime opportunity to slow the pace of my visit. Especially when the morning has already held hours of sightseeing, time seems to stretch as I rest my feet, sip a steaming brew, and reflect on the unique charms of my surroundings. Within this edition of Tea Pleasures, we invite you to savor the serenity of teatime. We open with a primer on selecting an ideal blend, steeping the perfect pot, and setting a beautiful table. Particularly fascinating is our feature “Tools of the Tray” on page 17. Next, we…

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,…

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…

“SEPTEMBER SKY NEVER LOOKED MORE CHARMING; OR THE SUBLIME PETALS OF THE ROSE LOOKED SO GRACEFUL.”—Avijeet Das “THE TIME OF THE FALLING LEAVES HAS COME AGAIN.”—John Burroughs “SEPTEMBER IS THE MONTH OF MATURITY; THE HEAPED BASKET AND THE GARNERED SHEAF.”—Patience Strong RECIPES Curried Chicken Salad Tea Sandwiches Makes 16 1 cup finely chopped cooked chicken2 tablespoons mayonnaise2 tablespoons whole-fat plain yogurt2 teaspoons Dijon mustard½ teaspoon curry powder½ teaspoon kosher salt⅛ teaspoon ground black pepper½ cup quartered red grapes¼ cup finely chopped celery2 tablespoons chopped fresh parsley16 slices seeded wheat bread16 slices white bread1 cup celery leavesGarnish: celery leaves, parsley leaves 1. In a medium bowl, combine cooked chicken, mayonnaise, yogurt, Dijon, curry powder, salt, and pepper, stirring until well combined. Fold in grapes, celery, and parsley. 2. Using a 2¾-inch…

Pages 21–24: The Milestone Hotel & Residence: 1 Kensington Court, London, W8 5DL, England. Pages 25–28: Special thanks to the Tourism Board of Ireland. Adare Manor, Adare, County Limerick, V94 W8WR, Ireland. Powerscourt Hotel, Powerscourt Estate, Enniskerry, County Wicklow, A98 DR12, Ireland. Pages 29–32: The Gleneagles Hotel: Auchterarder, Perthshire, Scotland PH3 1NF, United Kingdom. Pages 33–36: Fortnum & Mason, 181 Piccadilly, St. James’s, London WIA IER, UK. Pages 41–48: Bernardaud: Torsade Platinum; Carmel Ceramica: Beige Napkin, Gray Napkin; Haviland: Plumes Gold, Linaē, Faits Main Colette Platinum, Éternite; Wedgwood: Parkland; Kelly Wearstler for Pickard: Bedford, Brooklyn Gold; Annie Glass: Edgey Gold; Garnier Thiebaut, Inc.: Palazzina Fusain Napkin, Voyage Extraordinaire; J. Seignolles: Ambassade; from Bromberg’s. The Enchanted Home: Incredible Large Regal Gallery Tray, Reeded Ball Flatware, Mid-Size Oval Scalloped Tray, Beautiful Footed…

Throughout the centuries, tea manufacturing has created four main families of tea enjoyed around the world. All categories are derived from either the Camellia sinensis or the Camellia assamica plant. It is the processing of the fresh leaves that determines the tea family: white, green, oolong, or black. Herbals, tisanes, and infusions are produced from leaves, roots, bark, seeds, or flowers of other plants. These lack many of the unique characteristics of true teas, however, and generally contain no caffeine. WHITE is the most delicate of the tea families. Careful attention must be given to water temperature and steeping time. These teas are naturally lightly oxidized, yielding flavors that are soft and smooth, with a hint of peach pit and the lingering sweetness of honey. First produced in eleventh-century China,…

Like a classic strand of pearls accessorizing the perfect dress, lustrous accoutrements offer a crowning touch to the tea table. Amidst snow-white fields of embroidered linen topped with gleaming silver trays, lush bouquets, and fine china, these lovely yet practical accents add radiant charm. Every gracious tea service requires a few implements to help the hostess entertain with ease. For brewing, a teakettle is ideal for heating the water. Modern varieties can be programmed to reach a specific temperature—a plus for preparing different blends—but traditional vessels boil efficiently. Filled with loose tea, an infuser nestles in the pot and can be removed easily once the liquid has steeped. An infuser can be made of many materials, but it should be large enough to allow the leaves to swell. A glittering…

RECIPES Earl Grey Budino Makes 6 servings 6 ounces bittersweet chocolate, chopped3 ounces milk chocolate, chopped4½ cups heavy whipping cream, divided7 sachets Earl Grey tea* (¼ cup plus 2 teaspoons), divided⅓ cup plus 2 tablespoons granulated sugar, divided½ teaspoon kosher salt6 large egg yolks, room temperature2 teaspoon unsalted butterEarl Grey Caramel Sauce (recipe follows)Garnish: chocolate shavings 1. In the container of a blender, place chopped bittersweet and milk chocolates. 2. In a medium saucepan, heat 3¼ cups cream over medium heat until steaming. (Do not boil.) Remove from heat and whisk in 5 sachets tea (3 tablespoons plus 1 teaspoon). Let steep until desired strength, 7 to 10 minutes. Strain through a fine-mesh sieve, pressing lightly on tea to release remaining cream. 3. Pour 2½ cups Earl Grey cream back…

RECIPES Rose Water Cheesecake Makes 1 (9-inch) cheesecake Cheesecake: 2 cups finely ground butter cookie crumbs1¼ cups granulated sugar, divided5 tablespoons unsalted butter, melted2 (8-ounce) packages cream cheese, room temperature1 teaspoon vanilla extract2 cups cold heavy whipping cream Topping: ½ cup cold water2 (0.25-ounce) envelopes unflavored gelatin¼ cup granulated sugar2½ cups water1½ teaspoons rose water1 teaspoon lemon juiceFresh strawberries, very thinly slicedFresh edible miniature rose petals 1. Preheat oven to 350°. 2. For crust: In a medium bowl, combine cookie crumbs, ¼ cup sugar, and 3 tablespoons melted butter, adding up to another 1 tablespoon melted butter, just until mixture holds together when pressed in your hands. Press into bottom of a 9-inch springform pan. Bake until fragrant and set, about 10 minutes. Let cool completely in pan. Line inside…

ADARE MANOR: adaremanor.com BIA CORDON BLEU: biacordonbleu.com BILANCIA DESIGNS: bilanciadesigns.com BODRUM: bodrumlinens.com BROMBERG’S: brombergs.com FORTNUM & MASON: fortnumandmason.com HEREND: herendusa.com IRISH ACRES GALLERY: irishacresgallery.com LENOX: lenox.com LOUIS & LAVENDER: louisandlavender.com MILESTONE HOTEL: milestonehotel.com MOTTAHEDEH: mottahedeh.com POWERSCOURT HOTEL: mariott.com REPLACEMENTS, LTD.: replacements.com ROYAL CROWN DERBY: royalcrownderby.co.uk SONIA SHOWALTER DESIGNS: soniashowalterdesigns.com THE ENCHANTED HOME: enchantedhome.com THE GLENEAGLES HOTEL: gleneagles.com TOURISM BOARD OF IRELAND: discoverireland.com…

“DRINK YOUR TEA 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 A savvy hostess is keenly aware of the importance of serving teas that pair well with the various items on her afternoon-tea menu. Offering a selection—perhaps a different one with each course—allows guests to sample infusions that may not be familiar to them. It is always prudent to prepare and taste new teas a few days in advance in order to refine steeping methods and to verify that the beverages will, indeed, complement the foods you plan to serve at your gathering. Here are some guidelines for making a perfect pot of tea: Start with good water. If tap water is suitable for drinking,…

At the heart of one of London’s most culturally vibrant boroughs, The Milestone Hotel invites guests to indulge in the comforts of an English mansion. From exquisite architecture and rich furnishings to delectable cuisine and lavish amenities, the auberge delights sojourners with its engaging staff and storied past. Built in the late seventeenth century, the original dwelling transitioned from private residence to young gentlemen’s academy to Jesuit school before being replaced in the 1880s by the two houses that stand here today. As the 1920s began, the property was converted into a hotel and eventually was incorporated into The Red Carnation Hotel Collection, which restored the five-star standards it currently boasts. Among the more than forty deluxe guest rooms, thirteen luxury suites, and six long-term residences at The Milestone, no…

“NOWHERE IS THE ENGLISH GENIUS OF DOMESTICITY MORE NOTABLY EVIDENT THAN IN THE FESTIVAL OF AFTERNOON TEA.”—George Robert Gissing…

RECIPES Salmagundi on Crostini Makes 18 crostini ¼ cup mayonnaise½ teaspoon Dijon mustard1 teaspoon fresh chopped tarragon¼ teaspoon ground black pepper1 teaspoon white wine vinegar⅛ teaspoon salt18 toasted French bread rounds1½ cups baby arugula8 ounces deli-sliced smoked turkeyGarnish: micro arugula 1. In a small bowl, stir together mayonnaise, mustard, tarragon, pepper, vinegar, and salt. 2. Spread a thin layer of mayonnaise mixture onto each crostino. Top with arugula and turkey. Garnish with micro arugula, if desired. Serve immediately. Virginia Ham Biscuits with Pepper Jelly Makes 16 2 cups self-rising flour1 teaspoon salt½ cup shortening½ to ¾ cup milk½ pound Virginia ham, sliced1 (10.5-ounce) jar red pepper jelly 1. Preheat oven to 425°. Lightly grease a baking sheet. 2. Place flour and salt in a medium bowl. Using a pastry blender…

EDITORIAL CONTRIBUTORS SOPHIA JONES: pages 25–28 MELISSA LESTER: pages 10, 17, 20, 33–36, 38, and 41–96 BRUCE RICHARDSON: page 12 AUDRA SHALLES: pages 29–32 LESLIE BENNETT SMITH: pages 21–24 CONTRIBUTING PHOTOGRAPHERS JANE HOPE: pages 21–24 and 33–36 MAC JAMIESON: pages 38, 40–48, 71–75, and 78 GEORGIANNA LANE: pages 7 and 35 JOHN O’HAGAN: pages 14 and 16 KATE SEARS: pages 1–2, 19–20, 25–28 MARCY BLACK SIMPSON: page 9 STEPHANIE WELBOURNE STEELE: cover and pages 3–4, 11, 37, 49–54, 57–62, 64–67, 69, and 79–93 CONTRIBUTING STYLISTS SIDNEY BRAGIEL: cover and pages 14, 16, 65–67, 69, 79–86, and 88 YUKIE MCLEAN: pages 4 and 17–18 MELISSA STURDIVANT SMITH: pages 3–4, 37, 41–45, 48–54, 57–62, 64, 66, and 89–93 CONTRIBUTING RECIPE DEVELOPERS & FOOD STYLISTS LAURA CRANDALL: pages 41–48 and 89–96 BECCA CUMMINS:…

Almond Fruit Traybake 96 Almond Streusel 96 Brochettes de Melon 63 Butter Chicken Samosas with Cilantro Yogurt Sauce 47 Candied Rose Petals 70 Caramelized Onion Cups 63 Cilantro Yogurt Sauce 48 Colonial Pound Cake 77 Courgettes Roulées 63 Cream Cheese Frosting 96 Curried Chicken Salad Tea Sandwiches 87 Deviled Crab Pastries 76 Earl Grey Budino 46 Earl Grey Caramel Sauce 46 Elderflower-White Chocolate Swiss Roll 94 Financiers 64 Hibiscus Rose Moon Milk 68 Honey Butter 47 Honey Syrup 70 Lavender Meringue Kisses 56 Lavender Pâte Sablée Crust 56 Lavender Syrup 55 Lemon and Lavender Scones 56 Lemon Petit Fours 55 Lemon Tart 56 Limoncello Spritzer with Lavender Syrup 55 Maple Pecan Scones 88 Mini Chocolate Cakes 95 Mini Frittatas 47 Mini Ginger-Carrot Cakes 96 Mock Clotted Cream 77 Orange-Almond Tuiles…