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TeaTime Special IssuesTeaTime Special Issues

TeaTime Special Issues

British Tea 2019

TeaTime Special Issues

United States
Hoffman Media
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12 Issues


access_time1 min.
editor’s letter

I have been very fortunate to have traveled to England on three separate occasions thus far in my life, though the first two visits were long before my interest in drinking tea or in having afternoon tea truly developed. It wasn’t really until my most recent trip that I was able to appreciate fully the rich tea traditions of the UK—from lovely formal afternoon teas at The Goring Hotel, St. Ermin’s Hotel, and The Rubens (pictured at left), the latter located directly across the street from one of the entrances to Buckingham Palace, to an ultra-casual teatime of fresh-baked fare and perfectly prepared tea at the charmingly eclectic Brew Babu in the 10th-century town of Oundle. While there certainly are plenty of tea histories and traditions, as well as marvelous venues…

access_time2 min.
contributing writers

Cindy-Lou DaleCindy-Lou is a nonfiction writer and photographer who works with numerous publications around the world. Her childhood roots are buried deep in a small farming community in Southern Africa. Following university (in South Africa, the USA, and Belgium), her work has taken her around the world. She has lived in 15 countries, but now she has chosen to slow down her semi-nomadic life and lives in South East England. Here, Cindy-Lou claims, she needs to look no further than her garden gate for inspiration, as just beyond is a handsome church that has been standing there, adding a touch of nobility and grandeur to the landscape, for more than a thousand years. “Here it is just an anonymous country church, treasured by a few ageing parishioners… and me,” she…

access_time2 min.
tea-steeping guide

WATERAlways 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.TEMPERATUREHeating 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 tisanes.TEAPOTIf the teapot you plan…

access_time7 min.
english cottage tea

MenuSAVOURIESApple, Cheddar, and Chutney Tea SandwichesTarragon Butter and Cucumber Tea SandwichesHam and Spinach on Rye Tea SandwichesJames Joyce’s Black Tea BlendSCONEGolden Raisin and Orange SconesCharles Dickens’s Black Tea BlendSWEETSEgg Custard TartletsToffee-Walnut CookiesChocolate-Iced Loaf Cake with Raspberry FillingWilliam Shakespeare’s Black Tea BlendTea Pairings by Simpson & Vail 800-282-8327 • svtea.comApple, Cheddar, and Chutney Tea SandwichesMakes 123 teaspoons Major Grey’s chutney*6 slices firm wheat bread1 large green apple6 slices Cheddar cheese• Spread chutney onto each bread slice.• Using a mandoline, cut very thin slices of apple from whole apple. (Cut out and discard core and seeds from slices, if necessary.)• Place a cheese slice on each of 3 bread slices. Cover cheese with apple slices, overlapping as necessary. Cover apple layer with another cheese slice, and top with remaining bread slices, chutney…

access_time9 min.
luck o’ the irish afternoon tea

MenuSAVOURIESPotato-Leek QuichesCucumber–Blue Cheese CanapésLuck o’ the Irish Pea SoupCeltic Cottage TeaSCONEIrish Soda Scones with Honey CreamConnemara Morning TeaSWEETSPeppermint-FilledShortbread ShamrocksLemon-Thyme Curd CakesButtermilk TartletsLemon Meringue RooibosTea Pairings by Trail Lodge Tea 314-680-3015 • traillodgetea.comPotato-Leek QuichesMakes 84 baby honey gold potatoes1 (14.1-ounce) package refrigerated pie dough (2 sheets)1 tablespoon unsalted butter, softened1 cup sliced leeks, white part only½ cup shredded Irish Cheddar cheese1 egg¾ cup heavy whipping cream¼ teaspoon salt⅛ teaspoon ground black pepper1 tablespoon finely chopped fresh parsley• Cut potatoes in half and place in a medium saucepan. Fill pan halfway with water. Bring to a boil over high heat, and cook until potatoes are tender, approximately 10 minutes. Drain potatoes, and let cool.• Preheat oven to 450°. Lightly spray 8 (4-inch) removable-bottom tartlet pans with cooking spray.• Unroll pie dough sheets…

access_time8 min.
downton abbey teatime

MenuSAVOURIESCucumber Tea SandwichesSalmon Mousse Tea SandwichesImperial Yunnan China Black TeaSCONECurrant SconesDarjeeling Ambootia EstatePremium Organic Black TeaSWEETSLemon MadeleinesChocolate Biscuit CakeVictoria Sponge CakeRose Congou Black TeaTea Pairings by Simpson & Vail 800-282-8327 • svtea.comCucumber Tea SandwichesMakes 83 ounces cream cheese, softened1 teaspoon heavy whipping cream1 teaspoon fresh lemon zest1 teaspoon minced fresh dill¼ teaspoon salt4 slices white sandwich bread, frozen1 (6-inch) section English cucumber• In a medium bowl, combine cream cheese and cream. Beat at mediumhigh speed with a mixer until creamy. Add lemon zest, dill, and salt, beating at low speed to incorporate. Transfer cream cheese mixture to a piping bag fitted with a small open-star tip (Wilton #21).• Using a 1¾-inch square cutter, cut 4 squares from each frozen bread slice. (Place squares in a resealable plastic bag, or cover…