Table of contents for Tea Pleasures 2013 in Victoria

Among the most welcomed words are these: Come for tea. Over the years, my experiences with tea have been centered around low tables in the lofty lobbies of historic hotels; food-laden tiered trays in charming, independently operated tearooms; and simple, flavorful cups held in my hand during moments shared with a dear friend. In every instance, those inviting words were spoken to initiate the intimate feeling that is central to taking tea. Although customs for the celebration of tea vary by country and region, the basic ritual of preparation is the same, pot after steaming pot. Sweets and savories may change from season to season, but the loose tea should always be the best quality available. Take care to follow the recommendation for water temperature, as more fragile varieties (such…

Like a classic strand of pearls accessorizing the perfect dress, lustrous accoutrements offer a crowning touch to the tea table. Amidst snow-white fields of embroidered linen topped with gleaming silver trays, lush bouquets, and fine china, these lovely yet practical accents add radiant charm. Every gracious tea service requires a few implements to help the hostess entertain with ease. For brewing, a teakettle is ideal for heating the water. In Victorian times, the kettle was transported to the drawing room. Today, it usually remains hidden from view. Modern varieties can be programmed to reach a specific temperature—a plus for preparing different blends— but traditional vessels boil efficiently. Although early teapots were made of silver, many tea devotees believe the beverage tastes better when poured from a porcelain model. Filled with…

“As Rosemary is to the Spirit, so Lavender is to the Soul.” —ANONYMOUS…

“ But friendship is the breathing rose, withsweets in every fold.” —OLIVER WENDELL HOLMES SR.…

Cumin Cream-Cheese Crudités Makes 24 crudités 12 baby carrots 1/2 cup cream cheese 1 teaspoon cumin 1/4 cup chopped chives 1 teaspoon lemon juice 1/8 teaspoon salt 1/4 cup pine nuts, toasted 1. In a large saucepan, cover carrots with water, and bring to a boil; cook for 3 minutes. Drain, and place carrots on a baking sheet to dry and cool. Slice cooled carrots in half lengthwise. 2. In a medium bowl, and using an electric mixer at medium speed, blend cream cheese, cumin, chives, lemon juice, and salt. 3. Place cream-cheese mixture in a pastry bag, and pipe down centers of sliced carrots. Sprinkle each carrot with toasted pine nuts, and serve. Summery Shrimp Salad Makes 8 servings 1 pound medium shrimp, cooked and roughly chopped 3/4 cup…

1. Fill a kettle with fresh, filtered cold water. 2. Warm the teapot with hot tap water. 3. Heat the water in the kettle according to tea type: • For black, heat to a rolling boil (212°).• For green, heat to less than a boil (approximately 170°).• For oolong, heat to less than a boil (190°–205°).• For white, heat to much less than a boil (approximately 160°). 4. Discard the warming water in the teapot. 5. Place 1 teaspoon of dry tea leaves per cup of water in a tea sack or an infuser basket. Place the sack or infuser in the teapot. 6. Pour heated water over the leaves in the pot. 7. The brew time varies by type: • For black, steep 3–5 minutes, or to taste.• For…

Eyes dance when a tiered stand laden with delectable tea fare appears. Often ornamented with ribbons, doilies, and blossoms, each level of the shapely serving piece displays a different course. Mouthwatering savories beckon—ribbons of cucumber topping white bread coated with velvety herb butter, mounds of chicken salad cresting in delicate phyllo cups, and creamy egg salad thickly spread on pumpernickel and garnished with a sprinkling of fresh thyme. Cinnamon fills the air, the pungent aroma a clue to the flavor of fresh-baked scones nestled beside a handful of glistening strawberries and grapes. The top tier displays luscious nibbles of rich chocolateorange truffles, zesty lemon-poppy-seed cake, and palate-cleansing lavender cookies that promise a sweet culmination to the afternoon’s festivities. According to author and former tearoom proprietress Jane Pettigrew, the tiered server…

“There’s rosemary and rue. These keep Seeming and savor all the winter long. Grace and remembrance be to you.” —WILLIAM SHAKESPEARE…

“Tea would arrive, the cakes squathing on cushions of cream, toast in a mething shawl of buther, cups agleam and a faint wisp of steam rising from the teapot shawl.” —GERALD DURRELL…

Sweet William Cakes Makes 24 cakes 1 package (18.25-ounce) white cake mix 1 1/3 cups whole milk 2 tablespoons vegetable oil 3 large eggs 2 teaspoons clear almond extract 1/4 cup minced Sweet William flower petals (washed and patted dry) 1 recipe Italian-Meringue Buttercream Frosting (recipe follows) 1 recipe Pink Sugar (recipe follows) Candied Sweet Williams (recipe follows) 1. Preheat oven to 350?. 2. Line 24 muffin cups with foil liners; set pans aside. 3. In a large mixing bowl, combine cake mix, milk, oil, eggs, and almond extract. 4. Using an electric mixer at low speed, mix for 30 seconds, scraping down sides with a rubber spatula. Increase mixer speed to medium, and beat for 2 minutes, scraping down sides again, if necessary. 5. Fold in flower petals. 6.…

Throughout the centuries, tea manufacturing has created four main families of tea enjoyed around the world. All categories are derived from either the Camellia sinensis or the Camellia assamica plant. It is the processing of the fresh leaves that determines the tea family: white, green, oolong, or black. Herbals, tisanes, and infusions are produced from leaves, roots, bark, seeds, or flowers of other plants. These lack many of the unique characteristics of true teas, however, and generally contain no caffeine. WHITE is the most delicate of the tea families. Careful attention must be given to water temperature and steeping time. These teas are naturally lightly oxidized, yielding flavors that are soft and smooth, with a hint of peach pit and the lingering sweetness of honey. First produced in eleventh-century China,…

The unadulterated cup of tea certainly has its supporters. In a 1946 edition of London’s Evening Standard newspaper, author George Orwell wrote an impassioned treatise on proper consumption. “I know very well that I am in a minority here,” he admitted. “But still, how can you call yourself a true tealover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt.” Nevertheless, many appreciate accentuating the flavors of their favorite blends. It is customary for servers to supply these upon request, but the practice of placing small pitchers of milk, plates of sliced lemon, and bowls of sugar or jars of honey on the table has become more acceptable in recent years. Tea expert Bruce Richardson…

“ Keep a green bough in your heart and e singing bird will come.” —CHINESE PROVERB…

Toasted-Pecan Scones Makes 18 scones 2 1/2 cups all-purpose flour 1/2 cup sugar 1/4 cup firmly packed brown sugar 2 teaspoons baking powder 1/2 cup butter, softened 1 cup toasted chopped pecans 1 cup heavy cream 1 large egg 3 tablespoons cinnamon sugar 1. Preheat oven to 350?. 2. Lightly grease a baking sheet. 3. In a large bowl, combine flour, sugar, brown sugar, and baking powder. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. 4. In a small bowl, combine cream and egg; add to dry ingredients, stirring just until moistened. 5. On a lightly floured surface, roll dough to a 1/2-inch thickness. Using a 2-inch round cutter, cut scones, and place on baking sheet. Sprinkle evenly with cinnamon sugar. 6. Bake for…

Page 13: Schumann/Bavaria Empress Dresden Flowers Flat Cup & Saucer Set, $39.99; from Replacements, Ltd., 800- 737-5223, replacements.com. Page 15: Gorham Silver Buttercup Sterling Lion Anchor Individual Overcup Tea Strainer, Gorham Silver Lancaster (Sterling, 1897) Solid Individual Overcup Tea Strainer, $269.95, Kirk Stieff Silver Repousse (Sterling, 1924, S. Kirk & Son, Inc.) Solid Individual Overcup Tea Strainer, $339.95, Gorham Silver Strasbourg (Sterling, “Gorham,” 1897) Server-Pastry/ Stainless Blade, $45.99, and Reed & Barton Burgundy (Sterling, 1949) Cake Breaker with Silverplate Prongs; from Replacements, Ltd., 800-737-5223, replacements.com. Page 16: Kirk Stieff Silver Stieff Rose (Sterling, 1892) Small Sugar Tongs, $59.95; from Replacements, Ltd., 800- 737-5223, replacements.com. Page 18: Bernardaud Elysee teacup, $149, and saucer, $83; from Bromberg’s, 205-871-3276. Pages 23–24: Arte Italica Perlina Cup & Saucer, $117; 212-213-4473, arteitalica.com. Rosemary topiary and…