TeaTime May - June 2013의 목차

For many years, I had heard about the beauty of Victoria, British Columbia—its stunning architecture, antiques, gardens, and tea venues. I was finally able to experience it firsthand this past February when TeaTime participated in the Victoria Tea Festival. I packed my winter gear in anticipation of tromping through snowdrifts and battling subfreezing temperatures. Instead, I discovered this Canadian city awash with colorful primroses and boasting rather temperate weather due to its ideal positioning on Vancouver Island. Locals told me I should plan a return trip in June at the height of the blooming season if I really wanted to see Victoria in all its glory. My current travel plans won’t take me back to that part of Canada this summer, unfortunately, but I can go there again, at least…

Steep in Color Th is collapsible tea infuser is constructed of lightweight food-grade silicone, making it simple to toss into a purse or a briefcase for everyday use. ($8.95; theteaspot.com or 866-832-7768) Travel Press Similar to a French press, this travel mug includes a removable press for loose tea leaves and a pop-up lid. ($19.95; store elmwoodinn.com or 800-765-2139) Tote to Go Whether traveling by plane or by car, this Th istledown tea kit is a convenient way to keep your tea necessities handy. ($49.95; anniesteatime.com or 888-310-6033) Tea Tumbler Complete with a removable infuser and twist lid, this double-walled travel mug allows you to drink whole-leaf tea with ease. ($19.99; takeyausa.com or 714-374-9900) Bring Your Own Th ese BYOT packets contain an ounce of loose-leaf tea in a variety…

What better way to show your love for Mom than with an elegant tablescape for a Mother’s Day tea? Small vases of baby’s breath at each place setting serve as props for place cards hat better way to show your love for Mom than with an elegant tablescape for a Mother’s Day tea? Small vases of baby’s breath at each place setting serve as props for place cards (top right), and a tiny teapot tips the demitasse spoons that decorate each guest’s favor—amesh bag filled with blossom-capped sugar cubes and the hostess’s favorite tea (above left)…

Some people are born to the purple, and a lucky few marry into nobility. Th e rest of us, however, can experience the regal treatment with the elegant menu and exquisite setting of our Royal Tea. An extravagant bouquet of spring flowers, chosen to match the colors of your best china (here, fittingly, Herend’s Queen Victoria), sets the stage for a gracious afternoon. Pass around gleaming silver trays of dainty scones, tea sandwiches, herbstrewn savories, and flower-bedecked sweets—all fit for a queen. Lavender Cream Scones Yield: 12 scones Preparation: 20 minutes Bake: 15 minutes 2 cups self-rising flour* ¼ cup sugar ¼ cup cold salted butter 2 teaspoons dried lavender† 1 teaspoon fresh lemon zest ½ cup cold heavy whipping cream 1 large egg ½ teaspoon vanilla extract 1 recipe…

All criticism is a form of autobiography, really, based as it is on who and what we like or don’t, but I hate to grow too smug and, well, predictable about my prejudices. My better angels remind me it never hurts to take a second look, give a second thought or chance, get a second opinion or impression. It was in this way Mark Twain formed his opinion of Wagner (“His music is better than it sounds”), and how else are we to be fair to teas, books, and much besides—occasionally even opponents’ opinions? All this I say by way of apology for only now getting around to appreciating the mega tea book published in 2007 by Berkeley’s famous Ten Speed Press: Th e Story of Tea: A Cultural History…

Sweet Inspiration I have had a very difficult year, and I sometimes feel totally worn out. Th en TeaTime comes in the mail and distracts me in such a nice way. I truly love the beautiful china tea services you showcase in your articles and pictures—in every issue, there are more delightful designs. One can never own all of them, and where else would we see so many delightful examples of new and heirloom china? I would buy the magazine for these pictures alone! Bravo to your photographers who help me relax with their art. Th e wonderful recipes and enticing photos of food also help! Th ank you, from a northern kindred tea spirit. MARY ANNE GILBERT Parry Sound, Ontario, Canada From Russia with Love I am originally from…

1 China Oolong GRACE TEA COMPANY Th is Fine Ti Kuan Yin has a lovely baked fragrance and honeyed finish.” —Lucy W. Herndon, Stylist 2 Orange Blossom Oolong TEAS ETC As a newcomer to drinking hot tea, I like the infusion of orange peel with the smoky tea flavor.” —Betty Terry, Associate Editor 3 Thai Lemongrass Oolong CAPITAL TEAS I adore Th ai food with its notes of lemongrass, so I love this tea.” —Janet Lambert, Test Kitchen Professional 4 Formosa Jade Oolong SIMPSON & VAIL Lightly oxidized oolongs like this one exhibit wonderful floral notes and enticing complexity, even after several steepings.” —Lorna Reeves, Editor 5 Harmony Blend CAPITAL TEAS The combination of calming chamomile and peppermint with oolong is soothing and delicious.” —Cailyn Haynes, Art Director 6 Royal…

A few years ago, I caught myself daydreaming as I washed and dried my teacup in my friend’s kitchen in Pennsylvania. Th is wasn’t just a teacup, it was the teacup, I mused before placing it in its traveling box for my trip home to Illinois. Who travels with their teacup, you might ask? I do. Th is is not just any teacup, but a very special one that has logged many frequent-flyer miles over the years. It was purchased decades ago at Tiff any’s during a visit to New York City. I must add, you can tell it’s quite old because at the time, the teacup cost less than what a gallon of gasoline does today. Mine was not the only teacup purchased that day in the Big Apple.…

May 3 The Second Boston Tea Party 4:00 p.m. Th e Boston Tea Party Ships & Museum Boston, Massachusetts TeaTime contributing editor Bruce Richardson will share the story of Boston’s Second Great Tea Party, the relationship between Okakura Kakuzo, author of Th e Book of Tea, and Boston’s legendary socialite Isabella Stewart Gardner. He will also shed light on tea’s influence upon such artists as Georgia O’Keeffe and Frank Lloyd Wright. Th e event includes a tasting of the types of historic teas tossed overboard during the 1773 rebellion, pastries, and a book signing. Visit bostonteapartyship.com/ events, or call 617-338-1773 for tickets. 4 Victorian Tea Party Noon to 4:00 p.m. Hardeman House Henderson, Tennessee The Freed-Hardeman University Associates will host its 11th annual Victorian Tea Party. Leisurely taking tea at…

Have you ever wondered why the flavor of Chinese Yunnan black tea differs from that of an Indian Darjeeling black tea? Both were harvested from the varietal Camellia sinensis, yet each region yields a tea with unique aromas and flavors. Th e distinctive taste of tea can be largely explained via a French term we borrow from our wine friends. Th at term is terroir. I often point students to India’s famed Darjeeling teas to illustrate this concept. A tea plant growing at 7,000 feet in those Himalayan foothills could be dug up, transplanted to the Doors region (elevation 1,000 feet), and harvested a year later. Th e resulting tea would no longer have the distinctive Darjeeling taste because the plant’s proximity to the sun had changed. Mountain-grown tea plants…

TEA sommelier A Ceylon black tea with slight hints of vanilla is a lovely accompaniment to these fruity scones. This selection from Tealuxe is available at tealuxe.com. Evergreen Estate Ceylon Black Tea Gluten-free Peach Scones Yield: 17 to 19 scones Preparation: 20 minutes Bake: 15 minutes 2 cups sifted gluten-free all-purpose flour* 1⁄3 cup sugar 2 teaspoons baking powder . teaspoon salt . cup cold salted butter, cut into pieces 1 cup diced peeled fresh peaches 1 cup cold heavy whipping cream . teaspoon vanilla extract Garnish: vanilla sugar† • Preheat oven to 350°. • Line 2 rimmed baking sheets with parchment paper. Set aside. • In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture…

COVER Photography by Sarah Arrington, food styling by Janet Lambert, and photo styling by Lucy W. Herndon. Floral arrangement by Flowerbuds, 205-970-3223, flowerbudsinc.com. Herend Queen Victoria tea saucer ($75), teacup ($150), covered sugar ($225), and teapot ($405), 800-643-7363, herendusa.com. Royal Rose by Wallace Silver silverplate footed waiter tray with Cucumber Canapés and Salmon and Fennel Tartlets ($199.95) from Replacements, 800-REPLACE, replacements.com. Silver tray with Lavender Cream Scones from private collection. See Replacements, 800-REPLACE, replacements.com for a similar item. TITLE PAGE Page 2: Sultane by Robert Haviland and C. Parlon 5-piece place setting ($795) from Mottahedeh, 800-443-8225, mottahedeh.com. MASTHEAD Page 5: Sultane by Robert Haviland and C. Parlon 5-piece place setting ($795) from Mottahedeh, 800-443-8225, mottahedeh.com. NECESSARY THINGS Page 13: Collapsible tea infuser ($8.95) from Th e Tea Spot, 866-832-7768, theteaspot.com. Metro Tea…