TeaTime Teatime Favorites 2020

In these months of needful social distancing, many of us have been forced to put our tea party plans on hold. As the bans on gatherings are lifted, we find ourselves wanting to come together to celebrate with friends and loved ones around the tea table. This curated collection of 10 table settings and menus showcases some of our favorites from past bimonthly issues of TeaTime magazine. Themes range from seasonal favorites, such as springtime florals and harvest hues, to worthy causes, such as ovarian cancer. If you have always wanted to incorporate tea leaves as recipe ingredients, you’ll be delighted with “Teatime for Tea Lovers” (page 81). And if a touch of whimsy is more your style, then you’ll undoubtedly enjoy our Elvis Presley–inspired menu, which begins on page 113. We’ve…

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…

Menu SCONE Lemon-Walnut Scones Cardamom Black Tea SAVORIES Asparagus-Dill Quiches Lemony Olive-Almond Finger Sandwiches Lemon-Caper Shrimp Salad Phyllo Cups Chun Mee Leaf Green Tea SWEETS Lemon-Tarragon Linzer Cookies Lemon-Vanilla Panna Cotta Lemon-Blueberry Cornmeal Cake Imperial Blend Black Tea Tea Pairings by Ahmad Tea 800-637-7704 • ahmadteausa.com Lemon-Walnut Scones Makes 9 2 cups all-purpose flour¼ cup plus 1 teaspoon granulated sugar, divided1 tablespoon fresh lemon zest2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cubed½ cup chopped toasted walnuts¾ cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon lemon extract¼ teaspoon vanilla extract • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, ¼ cup sugar, lemon zest, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in walnuts. • In a liquid-measuring cup, stir together…

Menu SCONE Lavender, Sage, and Sultana Scones Thailand Jian Shuan Organic Oolong Tea SAVORIES Asparagus-Omelet Canapés with Lemon-Dill Aïoli Smoked Salmon–Cucumber Bites with Niçoise Olive Tapenade Chicken Cordon Bleu Salad on Croissants Darjeeling Margaret’s Hope Estate 2nd Flush Black Tea SWEETS Chocolate Macarons Vanilla Bean Pots de Crème Lavender-Orange Cake with Blackberry Cream Victorian Earl Grey Black Tea Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Lavender, Sage, and Sultana Scones Makes 12 2 cups all-purpose flour2 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon dried culinary lavender¾ teaspoon ground sage½ teaspoon salt4 tablespoons cold salted butter, cubed⅓ cup golden raisins (sultanas)1 cup cold heavy cream, divided • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, lavender, sage, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it…

Menu SCONE Papaya-Lime Scones Gaba Oolong Tea SAVORIES Tomato-Artichoke Bruschetta Phyllo Cups Cucumber-Boursin Tea Sandwiches Roast Beef–Radish Tea Sandwiches with Sour Cream–Horseradish Aïoli First Flush Darjeeling Puttabong Estate Black Tea SWEETS Neapolitan Cheesecakes Apricot-Orange Thumbprint Cookies Coconut Cake with White Chocolate Ganache China Keemun Spring Mao Feng Tea Pairings by Grace Tea Company 978-635-9500 • gracetea.com Papaya-Lime Scones Makes 11 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder2 teaspoons fresh lime zest½ teaspoon salt4 tablespoons cold salted butter, cubed¾ cup chopped dried papaya, divided1 cup cold heavy whipping cream½ teaspoon vanilla extractLime Glaze (recipe follows) • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, sugar, baking powder, lime zest, and salt. Using a pastry blender or 2 forks,cut butter into flour mixture until it resembles coarse crumbs. Stir in papaya, reserving 2 tablespoons papaya for scone…

Menu SCONE Citrus Scones Island Peach Coconut Green Tea SAVORIES Olive-Almond Triple Stacks Cucumber-Ham Canapés with Dijon Aïoli Fennel & Sweet Onion Quiches Vietnam Imperial Oolong Tea SWEETS Double Chocolate Blondies Blueberry-Basil Creamy Parfaits Lemon-Poppyseed Mini Bundt Cakes Lavender Lace Herbal Tisane Tea Pairings by Simpson & Vail 800-282-8327 • svtea.com Citrus Scones Makes 9 2 cups all-purpose flour⅓ cup granulated sugar1 tablespoon fresh grapefruit zest1 tablespoon fresh lemon zest1 tablespoon fresh orange zest2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cubed¾ cup plus 2 tablespoons cold heavy whipping cream½ teaspoon vanilla extract¼ teaspoon lemon extractCitrus Glaze (recipe follows) • Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, granulated sugar, grapefruit zest, lemon zest, orange zest, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles…