Table of contents for September - October 2013 in TeaTime

During this year of celebrating TeaTime’s 10th anniversary, I’ve had the privilege of meeting many of you at tea festivals and other events throughout the United States and Canada. It has been such a delight to hear how much you enjoy the content of each issue, as well as our books and other special publications, and to listen to your tea ideas. I look forward to meeting more TeaTime readers at several events this fall: Seattle’s Northwest Tea Festival, October 5 and 6 (see page 12); World Tea East trade show in Atlanta, October 20–22 (see page 44); and coffee & Tea Festival: Philly, November 2 and 3 (see page 9). If you make it to any of these shows, please stop by and introduce yourself. Although I have been…

Make Tea in Style A handsome kettle for those who enjoy the ritual of making tea, OXO’s Classic Tea Kettle holds 1.7 quarts and has a movable, stay-cool handle and a precise spout that won’t drip while pouring. ($39.99; oxo.com or 800-545-4411) Whistle When Ready The generous base of Le Creuset’s Halo Kettle brings up to 1.5 quarts of water to a boil quickly and then whistles when it’s ready. Pictured above in Fennel and Caribbean, it’s available in seven gorgeous colors. ($60; lecreuset.com or 877-418-5547) Tea for a Crowd A nice cup of tea for everyone is made easy with the 4-liter capacity Zojirushi VE Hybrid Water Boiler. It heats and keeps water at one of three preset temperatures for easy dispensing. ($215; surlatable.com or 800-243-0852) Everyone’s Cup of…

Setting the table for afternoon tea comes together easily with autumn’s rich palette. A patterned shawl can double as a tablecloth, and glass vases filled with colorful fruits—apples, pears, and clementines—make an elegant centerpiece. Add color and height with magnolia leaves, dried hydrangeas, bare branches, and turkey feathers. The overall effect is a stunning setting for our hearty Harvest Tea menu. Pumpkin-Cranberry Scones Yield: 16 scones Preparation: 20 minutes Bake: 15 minutes 2¼ cups all-purpose flour ¼ cup firmly packed light brown sugar 1¼ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 6 tablespoons cold salted butter, cut into pieces ½ cup dried cranberries ½ cup canned pumpkin ½ cup whole buttermilk…

TEA sommelier A blend of black teas from several Ceylon estates, such as this off ering from Mark T. Wendell Tea Company, is a nice complement to this fruity scone. Order online at marktwendell.com or by telephone at 978-635-9200 Cheericup Ceylon Tea Raisin-Orange Scones Yield: 14 scones Preparation: 15 minutes Bake: 20 minutes 2 cups gluten-free all-purpose flour* 1⁄3 cup sugar 2 teaspoons baking powder 2. teaspoons fresh orange zest, divided . teaspoon salt 4 tablespoons cold salted butter, cut into pieces . cup raisins . cup plus 3 tablespoons cold heavy whipping cream 1 large egg . teaspoon vanilla extract 2. cups confectioners’ sugar . cup plus 2 teaspoons fresh orange juice • Preheat oven to 350°. • Line a rimmed baking sheet with parchment paper. Set aside. • In…

For me, tea is a source of great pleasure. It means ritual, history, lore, the fruit of great labor and, at times, great craft. Tea nourishes my spirit. Also, it allows me to do what I love for a living,” says Caroline Cahan, America’s foremost retailer of fine teas. Dropping out of college in the 1960s, Caroline fled her native Akron, Ohio, and “ran away to New York City, working in an ad agency by day and making pottery in the East Village by night.” She lived a nomadic life for a while before settling in a rural village outside Chapel Hill, North Carolina, and establishing a pottery studio. This good life prefaced an unexpected journey that began with her working part time at the area’s first specialty coffee roaster…

The Name’s the Same The purple flowers shown on page 42 of the May/June 2013 issue [Brandy Snaps with Lady Grey Cream] are not edible violets but African violets, which are not considered edible. SUE DEMPSEY Via Facebook Thanks for bringing this to our attention! Your comments were quite timely: We were just putting the finishing touches on a new hardback book, and a few of the recipes used African violets as garnish. A little research revealed that African violets, which belong to the genus Saintpaulia, are not the same as violets, which belong to the genus Viola and include pansies, violas, and Johnnyjump- ups. While violets are edible, African violets are not—though they are not poisonous. Consequently, we added a section to the book about edible flowers, reshot several…

1 Mini Tuocha Pu-erh SIMPSON & VAIL “I love this tea. The aroma and taste are wonderfully earthy, reminiscent of newly mown hay. It takes me back to my girlhood love of horses.” —Janet Lambert, Test Kitchen Professional 2 White Mandarin Pu-erh CAPITAL TEAS “Th e subtle hints of mandarin orange in this lighter pu-erh make for a delightfully smooth cup—perfect for any season.” —Daniel Ritter, Account Manager 3 Basil Mint Pu-erh NUMI ORGANIC TEA “A touch of basil and mint gives this rich, robust pu-erh a fresh taste.” —Cailyn Haynes, Art Director 4 Citrus Burst Pu’erh TEAS ETC “Th e strong taste of this pu-erh is nicely balanced by the burst of citrus flavor.” —Lucy W. Herndon, Stylist 5 Pu-erh Superior Grade TEALUXE “Remindful of roasted mushrooms, this full-bodied…

Picture, if you will, this rather unlikely scenario. Sitting in an elegant tearoom are two people— one a mature grandmotherly woman and the other a handsome young man about to begin his second year of college. They chat about many things as they sip tea and enjoy what the menu calls “Th e Tower of London.” It is three tiers of dainty tea sandwiches; scones accompanied by tiny dishes of lemon curd, jam, and crème fraîche; and delectable desserts. This was my grandson Daniel and I as we dined in the China Room of the Clipper Merchant Tea House in Limerick, Maine, late in the summer of 2010. The antique furnishings of the Clipper Merchant alone are worth a visit, but there was a special reason why we chose the…

September 15 Tea 101 Class 2:00 p.m. Louisville Tea Company Louisville, Kentucky Newcomers to tea drinking and anyone who wants to expand his or her knowledge of tea will enjoy this informative 1½-hour class about the basics of tea. Learn as you taste and compare five different types of the beverage. Participants will also take home a sampler pack of teas and receive a 10 percent discount on any purchases they make the day of the class. The cost of the class is $36. To enroll, go to louisvilleteacompany.com, or call 502-365-2516. 15 Tea with Louisa May Alcott 12:30 and 3:00 p.m. The Pickwick Society Tearoom, Gifts & Antiques Frankfort, Illinois Step back in time to the 1860s for tea with celebrated 19th-century author Louisa May Alcott. Local actress Deb…

A similar scene unfolds weekly in my tea shop when a new customer asks, “Do you have that tea that makes you lose weight? I saw it on Dr. Oz!” They often can’t pronounce the name of the tea, but they know they must have a package of that magical elixir. I immediately know they are looking for Puerh (also spelled Pu-Er, Pu-erh, or Pu’erh), usually pronounced poo-ERR. This most mysterious and least understood member of the tea family has leapt onto the world stage in just the past few years, thanks in part to its muchtouted health benefits and its ever-increasing value as a collectible commodity. HISTORY. A favorite of emperors, Puerh was supposedly invented centuries ago by Chinese traders who compressed the tea leaves into cakes for easier…

From the first warming cup of tea to the last, your guests will be delighted with our flavorful Autumn Tea. The menu is redolent with fall’s favorite spices—rich vanilla beans, silky cinnamon, fragrant cloves, and crunchy peppercorns —the perfect complements to ripe pears, creamy pumpkin, and salted caramel. TEA sommelier This elegant autumnal menu calls for equally delightful teas to accompany the various courses, such as these favorites from Harney & Sons, available at harney.com. SCONE COURSE: White Vanilla Grapefruit SAVORIES COURSE: Thurbo 2nd Flush Darjeeling SWEETS COURSE: Cranberry Autumn Tea “Autumn is a second spring when every leaf is a flower.” —Albert Camus Vanilla Bean Scones Yield: 18 scones Preparation: 20 minutes Bake: 20 minutes Refrigerate: 8 hours . cup plus 2 tablespoons heavy whipping cream 1 vanilla bean,…

COVER Photography by John O’Hagan, food styling by Janet Lambert, and photo styling by Lucy W. Herndon. Royal Crown Derby Asian Rose cup and saucer ($59.99) and teapot ($469.95) from Replacements, Ltd., 800-REPLACE, replacements.com. TITLE PAGE Page 2: Wedgwood Ascot cup and saucer ($47.99) and teapot ($489.95) from Replacements, Ltd., 800-REPLACE, replacements.com. MASTHEAD Page 5: Antique brown transferware (prices vary) from Mulberry Heights Antiques, 205-870-1300, mulberryheightsantiques.com. Arte Italica Scavo rust charger ($56) from Bromberg’s, 205-871-3276, brombergs.com. OUR FAVORITES Page 15: 1—Royal Crown Derby Asian Rose cup and saucer ($59.99) from Replacements, Ltd., 800-REPLACE, replacements.com; Mini Tuocha Pu-erh tea ($14.30 for a 4-ounce tin) from Simpson & Vail, 800-282-8327, svtea.com. 2— Richard Ginori 1735 Impero-Fiesole cup and saucer ($59.99) from Replacements, Ltd., 800-REPLACE, replacements.com; White Mandarin Pu-erh ($24 for 2 ounces)…