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TeaTimeTeaTime

TeaTime TEA Celebrations 2017

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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$19.99
6 Issues

IN THIS ISSUE

access_time1 min.
“ come for tea, ”

the pretty invitation beckons. How could anybody possibly resist such a delightful request? After all, surely everyone loves to be invited to a tea party.And if you’ve ever wanted to host your own celebration, this collection of beautifully set tables and delicious recipes provides plenty of year-round inspiration. In it, you’ll find 11 delectable menus to mark a variety of occasions and seasons—Chinese New Year, Valentine’s Day, Easter, Mother’s Day, Father’s Day, and so much more, including a dreamy winter white tea. Whenever possible, we’ve included make-ahead tips to keep food preparation as stress-free as possible. Our helpful Recipe Index on page 128 indicates which recipes are gluten-free, making it easy to accommodate afternoon-tea guests with sensitivities to gluten.Unsure about which teas to serve with each course? Our expert pairings…

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…

access_time7 min.
ring in the chinese new year

menuSAVORIESPork and Shrimp DumplingsNoodle Bundles with ChickenTangy Citrus Broccoli–Tofu CanapésBlack Tea EggsWu Yi Rock Oolong TeaSWEETSTangerine SorbetCashew CookiesPear JelliesKeemun Spring Mao Feng Black TeaTea Pairings by Grace Tea Company978.635.9500 |gracetea.comPork and Shrimp DumplingsYield: 24½ cup ground pork½ cup peeled, deveined, and finely chopped shrimp¼ cup finely chopped green onion2 tablespoons finely grated carrot1 tablespoon low-sodium soy sauce2 teaspoons grated fresh ginger3 tablespoons plus 1 teaspoon sesame oil, divided2 tablespoons water1 tablespoon cornstarch24 wonton wrappers, cut into 2¾-inch circles• In a medium bowl, combine pork, shrimp, green onion, carrot, soy sauce, ginger, and 1 teaspoon sesame oil, stirring until mixture is just combined.• Divide meat mixture among wontonwrapper circles.• In a small bowl, combine water and cornstarch.• Referring to Dumpling How-tos on page 126, moisten the edges of each wonton wrapper…

access_time8 min.
a celebration of friendship

menuSCONERed Velvet Scones with Mascarpone CreamPink Passionfruit Oolong TeaSAVORIESSmoked Paprika, Lemon, and Shrimp CanapésRoasted Red Pepper Crustless QuichesItalian Chicken Salad Tea SandwichesDarjeeling Margaret’s Hope Estate 2nd Flush TeaSWEETSCherry TartletsStrawberry Meringue KissesChocolate–Peanut Butter TartletsValentine’s Tea BlendTea Pairings by Simpson & Vail800.282.8327 |svtea.comRed Velvet SconesYield: 122 cups all-purpose flour⅓ cup plus 2 tablespoons granulated sugar¼ cup natural unsweetened cocoa powder2 teaspoons baking powder½ teaspoon salt6 tablespoons cold unsalted butter, cut into pieces¾ cup cold heavy whipping cream1 tablespoon red liquid food coloring½ teaspoon vanilla extract1 tablespoon white sparkling sugar• Preheat oven to 350°.• Spray the wells of 2 (6-well) heartshaped baking pans* with cooking spray.• In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt, whisking well.• Using a pastry blender, cut butter into flour mixture until it resembles…

access_time9 min.
afternoon tea luck o’ the irish

menuSCONEIrish Soda Scones with Honey CreamLuck of the Irish Green TeaSAVORIESCucumber–Blue Cheese CanapésPotato-Leek QuichesLuck o’ the Irish Pea SoupIrish Breakfast Black TeaSWEETSPeppermint-FilledShortbread ShamrocksButtermilk TartletsLemon-Thyme Curd CakesChocolate Mint RooibosTea Pairings by Carriage House Teacarriagehousetea.comIrish Soda SconesYield: 182 cups white whole-wheat flour1 cup rye flour3 tablespoons granulated sugar1 tablespoon baking powder¾ teaspoon salt½ teaspoon baking soda½ cup cold unsalted butter, cut into pieces½ cup dried currants1 cup plus 2 tablespoons whole buttermilk• Preheat oven to 400°.• Line a rimmed baking sheet with parchment paper.• In a large bowl, combine wheat flour, rye flour, sugar, baking powder, salt, and baking soda, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add currants, stirring to combine. Add buttermilk, stirring until mixture is evenly moist. (If dough seems…

access_time7 min.
a simply splendid easter tea

menuSCONERaspberry-Mint SconesFive Peaks Green TeaSAVORIESHam, Corn, and Chive Crustless QuicheRadish-Poppyseed Tea SandwichesEnglish Pea Salad in Phyllo CupsKanchanjangha NoirSWEETSHoney-Almond Pound CakesVanilla-Tangerine Panna CottasEaster MendiantsLemon Meringue HerbalTea Pairings by Trail Lodge Tea314.680.3015 |traillodgetea.comRaspberry-Mint SconesYield: 122 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon salt4 tablespoons cold unsalted butter, cut into pieces¾ cup freeze-dried raspberries2 tablespoons finely chopped fresh mint¾ cup plus 1 tablespoon cold heavy whipping cream, divided½ teaspoon vanilla extract• Preheat oven to 350°.• Line a rimmed baking sheet with parchment paper.• In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add raspberries and mint, stirring to blend.• In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, stirring to…

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