EXPLOREMY LIBRARY
Food & Wine
TeaTime

TeaTime Teatime Celebrations 2020

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!

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

in this issue

1 min.
teatime

EDITORIAL EDITOR Lorna Reeves ASSOCIATE EDITOR Britt E. Stafford SENIOR COPY EDITOR Rhonda Lee Lother EDITORIAL ASSISTANT Katherine Cloninger CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey CONTRIBUTING PHOTOGRAPHER Marcy Black Simpson SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes STYLIST Courtni Bodiford CONTRIBUTING STYLISTS Kathleen Varner, Lucy Wilson TEST KITCHEN DIRECTOR Irene Yeh FOOD STYLIST/RECIPE DEVELOPER Elizabeth Stringer CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS Janet Lambert, Jade Sinacori DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison ONLINE EDITOR Janece Maze DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Alex Kolar INTEGRATED MARKETING SOLUTIONS ACCOUNT DIRECTORS Mary-Evelyn Dalton Hagan Media/Katie Hagan [AL, FL, TN] Kathy Gross [FL, GA, KY, MD, NC, SC, VA, DC, WV] Katie Guasco [AR, LA, MS, TX] ACCOUNT MANAGERS Sue Lincoln, Christy Chachere Lohmann DIRECT RESPONSE Hagan Media/Katie Hagan DIGITAL AND…

1 min.
editor's letter

“Please come for tea!” This is an invitation that is sure to put a smile on any tea lover’s face, especially if it is to celebrate a special occasion such as a holiday, a birthday, or a cherished relationship. And if you happen to be the one hosting such a gathering and need inspiration for table décor as well as for which foods and teas to serve, look no further than this festive collection. More than 90 recipes and 10 beautifully set tables in this annual collector’s issue encompass Valentine’s Day, Lent, Easter, Mother’s Day, Father’s Day, birthdays, and even a housewarming and a music recital. Each menu features a scone, three savory offerings, and three sweets to finish. (Because scones are best when served warm from the oven, we recommend making…

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…

9 min.
love is in the air at afternoon tea

Menu SCONE Browned Butter–Vanilla Scones Passion Fruit Black Tea SAVORIES Beef Filet Tea Sandwiches with Mustard-Chile Aïoli Radish Flower Canapés Gruyère, Parmesan, and Thyme Gougères China Red Oolong Organic Tea SWEETS Strawberry-Mascarpone Cake Stacks Tea and Spice Shortbread Hearts Hazelnut-Toffee Fudge Cacao Kisses Colombian Black Tea Tea Pairings by Simpson & Vail 800.282.8327 svtea.com Browned Butter–Vanilla Scones Makes 9 1 vanilla bean pod½ cup cold unsalted butter, cubed2½ cups all-purpose flour⅓ cup granulated sugar1 tablespoon baking powder½ teaspoon salt1 cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extract • Using a sharp knife, split vanilla bean pod lengthwise, and scrape seeds. • In a small saucepan, melt butter over medium heat. Add vanilla bean seeds and scraped pod; cook, stirring occasionally, until butter turns golden brown and has a nutty aroma. Remove vanilla bean pod. Pour browned butter into a heatproof bowl, and let cool. Cover, and…

6 min.
a very reverent lenten tea

Menu SCONE Multiseed Scones Formosa Oolong Tea SAVORIES Creamy Potato–Leek Soup Dilled Tuna Fillet Sandwiches Green Lentil Salad Cucumber Cups Organic Ceylon (Blackwood Estate) Black Tea SWEETS Winter White Mendiants Lemon Shortbread Bars Apricot-Glazed Buttermilk-Thyme Tartlets China Keemun Black Tea Tea Pairings by Mark T. Wendell Tea Company 978-635-9200 marktwendell.com Multiseed Scones Makes 11 2½ cups spelt flour¼ cup firmly packed light brown sugar4 tablespoons chopped roasted salted sunflower seeds, divided3 tablespoons flax seeds, divided1 tablespoon toasted sesame seeds1 tablespoon baking powder½ teaspoon salt6 tablespoons cold unsalted butter, cubed1 cup cold heavy whipping cream1 large egg white, lightly beaten1 tablespoon sesame seeds1 teaspoon poppy seeds • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. • In a large bowl, whisk together flour, brown sugar, 3 tablespoons sunflower seeds, 2 tablespoons flax seeds, toasted sesame seeds, baking powder, and salt. Using a pastry blender or 2 forks,…

8 min.
a glorious easter fete

Menu SCONE Spiced Apricot Scones Darjeeling Margaret’s Hope Estate 2nd Flush Black Tea SAVORIES Green Grape–Chicken Salad Sandwiches Cucumber Canapés with Dilled Butter Salmon Petits Toasts Mrs. Grey’s Blend Black Tea SWEETS Mini Strawberry-Chocolate Tartlets Rosewater-Almond Bonbon Cookies Lemon-Ginger Cake Stacks Beatrix Potter’s Herbal Tisane Blend Tea Pairings by Simpson & Vail 800.282.8327 svtea.com Spiced Apricot Scones Makes 10 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt¼ teaspoon ground allspice4 tablespoons cold unsalted butter, cut into pieces½ cup chopped dried apricots¾ cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extract • Preheat oven to 350°. • Line a baking sheet with parchment paper. • In a large bowl, combine flour, sugar, baking powder, salt, and allspice, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add apricots, stirring to blend. • In a liquid-measuring cup, combine ¾ cup…