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TeaTime British Tea 2019

TeaTime is America's #1 magazine for tea enthusiasts- and now you can enjoy every single page on your tablet! The magazine shares inspirational tea-party menues, recipes, and table-setting ideas, tea focused destinations and events, tea traditions and much more. Every issue of TeaTime magazine includes tea pairings and expert advice, ideas for creating beautiful tablescapes, and fascinating articles on tea experiences across the world!

Land:
United States
Sprache:
English
Verlag:
Hoffman Media
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CHF 17.99
6 Ausgaben

IN DIESER AUSGABE

1 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…

2 Min.
contributing writers

Cindy-Lou Dale Cindy-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…

2 Min.
tea-steeping guide

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 tisanes. TEAPOT If the teapot you plan…

7 Min.
english cottage tea

Menu SAVOURIES Apple, Cheddar, and Chutney Tea Sandwiches Tarragon Butter and Cucumber Tea Sandwiches Ham and Spinach on Rye Tea Sandwiches James Joyce’s Black Tea Blend SCONE Golden Raisin and Orange Scones Charles Dickens’s Black Tea Blend SWEETS Egg Custard Tartlets Toffee-Walnut Cookies Chocolate-Iced Loaf Cake with Raspberry Filling William Shakespeare’s Black Tea Blend Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Apple, Cheddar, and Chutney Tea Sandwiches Makes 12 3 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…

9 Min.
luck o’ the irish afternoon tea

Menu SAVOURIES Potato-Leek Quiches Cucumber–Blue Cheese Canapés Luck o’ the Irish Pea Soup Celtic Cottage Tea SCONE Irish Soda Scones with Honey Cream Connemara Morning Tea SWEETS Peppermint-Filled Shortbread Shamrocks Lemon-Thyme Curd Cakes Buttermilk Tartlets Lemon Meringue Rooibos Tea Pairings by Trail Lodge Tea 314-680-3015 • traillodgetea.com Potato-Leek Quiches Makes 8 4 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…

8 Min.
downton abbey teatime

Menu SAVOURIES Cucumber Tea Sandwiches Salmon Mousse Tea Sandwiches Imperial Yunnan China Black Tea SCONE Currant Scones Darjeeling Ambootia Estate Premium Organic Black Tea SWEETS Lemon Madeleines Chocolate Biscuit Cake Victoria Sponge Cake Rose Congou Black Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Cucumber Tea Sandwiches Makes 8 3 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…