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Lapsang Souchong
It’s hard to believe, but Thanksgiving is almost here. I love all holidays, but Thanksgiving’s particularly high on my list, and it’s not just because of the pumpkin pie. I love the way families come together to share a meal, and unlike all the meals we scrape together during the rest of the year, this is one to linger over. It’s a warm, slow day and a chance to sit at the table for hours eating, talking and, of course, drinking tea.
Christmas or Holiday blends, usually spiced black teas with orange, are perfect for serving with Thanksgiving dinner. Likewise, keep an eye out for Pumpkin Spice teas to go with that pumpkin pie. Or look for spicy chai teas. With all that food, you might also want to consider teas that aid digestion, such as teas containing ginger, or peppermint tea. Peppermint tea is also a great caffeine free herbal option late in the evening.
After you have selected your tea, don’t forget that it makes a great ingredient in many recipes. I myself recently saw a recipe for chai stuffing that looked delicious. If you’re doing an herbed rub for your turkey, think about throwing some tea into the mix. Go with Lapsang Souchong for a smoky flavor. Tea can also play a fabulous role in desserts. As an alternative to pumpkin pie, think about making chocolate chai pudding. Use any scratch chocolate pudding recipe, steeping chai leaves in the milk before combining it with the other ingredients.
And remember, the most important part of Thanksgiving is not what you eat, or drink, even if it is tea, but being thankful for what you have!
Get the tea scoop on Stephanie Hanson’s blog, The Tea Scoop!
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© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Fall is in the air, coming in on a cool breeze under a cliched blue sky with light puffs of clouds. So, this afternoon we hung up our hammock. The end of summer may not seem like the typical time for such an activity, yet it was the allure of the cooler weather that made the idea so appealing.
Mint Leaves
The hammock had been in my trunk over the past few weeks of hot weather, awaiting the inclination and a stop at Home Depot to purchase the chains to hang it. Driving home from lunch with my dad today, I started obsessing over the hammock, and the idea of relaxing in it while I did my reading for tonight’s class.
So, Mr. Tea Scoop kindly helped me rig it up temporarily with some rope…then promptly took my spot! While he swung back and forth, eyes closed in relaxed pleasure, I grabbed my clippers and took to the garden for a few minutes. I harvested some cucumbers, hopefully destined to become bread and butter pickles, tomatoes, and mint gone wild. I had planned to compost this overabundance of mint, but as the scent released from the pressure of my fingers, I suddenly had to have mint iced tea.
So, I hopped upstairs, washed the whole bunch, and stuck it in a glass pitcher. When the kettle was whistling, I added hot water about three quarters of the way up and took my rightful place in the hammock while it steeped. While I relaxed and read, my husband called out the window to ask if I had added sugar. Too lazy at that point to adjust the pitcher to his tastes, I directed him on the addition of sugar. After I finished reading, I filled the pitcher the rest of the way and poured some of the tea over ice in a to-go cup and headed off to class. Deliciously yummy.
I’d like to give you a recipe, but I kind of just threw it together. Here is an approximation for you:
- 1 cup fresh mint leaves, washed
- 32 ounces boiling water
- 4 teaspoons sugar
Combine all ingredients and allow to steep for at least fifteen minutes before adding enough ice to cool down your tea. Enjoy this last taste of summer!
Don’t forget to check out Stephanie’s blog, The Tea Scoop!
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Preparing for the Caber Toss at the Virginia Scottish Games
Time travel is possible, or at least the feeling of time travel.This weekend I went to the Virginia Scottish Games. If you have never been to a Scottish Games, make the effort. Lots of men in kilts throwing heavy objects, an abundance of deep-fried anything, endless variations of meat and pastry, Celtic kitsch, and some of the best people-watching out there make it all worth it.
In my wanderings, I stumbled across a camp portraying two sides of life in 1883. The two tents side by side showed a husband and wife separated by miles and continents. An elegant tent draped with red silk opened to reveal an oriental carpet and table laid out for tea. A woman with an even more elegant green gown, bustled in the back, smiled at visitors.
The adjacent tent showed a somewhat different scene: a British soldier of the era, in uniform complete with pith helmet. Maureen, the lovely lady in green, explained to me that they portrayed home and campaign. The elegant tent showed what an afternoon tea garden party might be like, while the other tent showed campaign life in Egypt.
At one time, Maureen served tea to visitors but found that the effort was a bit overwhelming when she was on her own for preparation and serving. If you would like to reproduce the genteel garden party yourself, here are a few suggestions:
- Never underestimate the power of a white tablecloth to provide a touch of elegance.
- Use the nicest china you have.
- Artistically draped fabric improves any scene. No sewing involved!
- Wear pretty clothes.
- Use your nice manners.
- And of course, serve the best tea that you can afford.
Don’t forget the scones!
Make sure to stop by Stephanie’s blog, The Tea Scoop!
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© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Brueghel's "The Harvesters"
Typically, we think of harvest time being closer to Halloween or Thanksgiving. Harvest festivals have sprung up as alternatives to Halloween celebrations, and Thanksgiving celebrates the bounties of the harvest.
Yet, the harvest season actually begins a bit earlier. A Celtic holiday, Lughnasadh (Lu-na-sa), celebrates the beginning of the harvest on August 1st. We may have missed that by a little, but that’s no reason not to celebrate. After all, when we think of the harvest, it conjures up thoughts of cooler weather to come, without yet the dread of another bitter winter. Harvest season is a happy one, full of bounty. Although we have grocery stores with bountiful produce throughout the winter, we are in the full swing of truly fresh fruits and vegetables at farmers’ markets and in gardens.
Elizabeth Knight’s Celtic Tea with Friends, a book of tea parties, has suggestions for a Lughnasadh tea party. To celebrate the harvest, she suggests a canning and bread-baking party. With the number of tomatoes I have, this sounds like a great idea. Here is her bread recipe:
Heirloom Brown Bread
Ingredients:
- 2 cups whole-wheat flour
- 1/2 cup white flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1/2 cup molasses
- 1 cup raisins
Preheat oven to 350 degrees. Grease 3 medium loaf pans, or 4 smaller ones. Combine all ingredients. Mix well. Pour batter into pans. Bake for 30-35 minutes or until bread tests done. cool in pans.
I feel that this tea party would be a good thing well into the fall. Maybe I’ll have an apple butter party.
(Side note: Lughnasadh goes by many names, including Lammas. The nurse in Shakespeare’s Romeo and Juliet tells Juliet’s mother that “On Lammas Eve shall [Juliet] be fourteen.”)
Don’t forget to catch Stephanie’s blog, The Tea Scoop!
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© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
At George Mason University, where I was an undergrad and am now a grad student, there are several coffeeshops. They serve either Tazo or Republic of Tea, and so, over the years I’ve spent there, I’ve consumed quite a bit Republic of Tea. In addition, when Teavana discontinued their Rose Congo, I switched to Republic of Tea’s loose leaf version. Fabulous. I also started reading a book by the founders of Republic of Tea about starting the company, and while I’m not into business books, it’s actually pretty interesting.
That said, it had been awhile since I visited Republic of Tea’s website. Then, recently while writing an updated article about my favorite tea companies, I started poking around. And the more I poke, the more pleased I am.
For one thing, they have one of the largest selections of certified teas that I have ever seen: Ten certified organic teas; five certified Fair Trade teas. Thirteen products benefit breast cancer research. A whole collection of teas that donate to non-profit organizations. And a seemingly endless collection of Kosher products.
On the taste side, they have pretty reasonable prices, and an extremely wide selection to please many palates. Many of the products are also available in grocery stores, the only option for many consumers.
In addition to tea, they sell quite a few accessories and tasty treats. One of my long-time addictions is the Cinnamon Plum Tea Jam. It tastes almost like homemade. In fact, better. I’m also intrigued by the Chai Spice Honey for tea. Even more intriguing? The Stir Fry set, which includes oil cold-pressed from tea leaves and Stir Fry Tea Spice including gunpowder tea and other spices.
All in all, I think the Republic of Tea is going to get quite a bit more of my business, since I like to support everything that they are doing.
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Here in northern Virginia, we are happy to have the home of America’s first president, General George Washington himself. His estate, Mount Vernon, sits on a hill overlooking the Potomac River. He grew many things on his estate, largely wheat, but also tobacco, cotton, and many food products. He did not, however, grow tea. Nor did he participate in any of the eighteenth century tea parties in the years leading up to the American Revolution. He was slightly more dignified than that. So why, might you ask, do I include him in a blog about tea?
Because I feel that in addition to his importance as a leader, everyone should know that he was also a tea drinker. He drank three cups of fine quality green tea each day with breakfast, possibly gunpowder. He also ordered Hyson, Young Hyson, Congo, Bohea, Imperial, and an unnamed green tea. His tea habits did not change, even after the Boston Tea Party. Although many colonists boycotted tea in protest of taxes, not everyone made the change. At the time that the Revolution began, Americans consumed nearly ten pounds of tea per year, per person. This made Americans the greatest tea drinkers of all nations. Although the Revolution inspired some to switch to coffee or chocolate, tea did retain some of its popularity.
During the American Revolution, Washington did not receive pay as General of the Continental Army. Luckily, his estate made him quite wealthy, so he could afford to lose the paycheck. He did ask that his expenses be paid, including tea that cost well more than twenty dollars per pound in today’s money. Later, as head of state, he and Martha served tea at all state occasions.
If you would care to see some of the Washington’s teawares, the museum at Mount Vernon has a lovely collection. Apparently, there is also a book called Tea With Presidential Families providing further information on the subject. It sounds like it would be worth checking out.
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© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
During college, I had many opportunities to visit the beautiful city of Boston. Being a history major in love with early American history, I enjoyed wandering the streets of this old town, stopping in for a cup of tea along Newbury Street. I paid many visits to the Museum of Fine Arts, and even enjoyed a cuppa in their cafe. I have not been back in several years, but I have a fond place in my heart for the city that hosted this country’s most famous tea party. I was delighted, therefore, when my step-mother found a special book via Freecycle. This is a book called Boston Tea Parties: Recipes from the Museum of Fine Arts, Boston.
This book has the fine distinction of being a book of fine artwork as well as a cookbook. The early pages contain just enough information about baking techniques and our beloved beverage. Then the subject turns to tea sandwiches, and I don’t know that I have ever seen such a mouth watering abundance of recipes simply for the sandwiches that have become required at the afternoon tea table. I had to be very aware not to drool all over the pages, as each recipe seemed more delicious than the last. I truly cannot wait to try out these recipes.
In addition to the primary function of this book as a cookbook, it is also a fabulous guide to the art of tea. Although a few illustrations vary from the theme, the majority of the works feature tea in one way or another. A pensive Paul Revere holds a silver teapot in one hand as he stares out of a portrait by John Singleton Copley, reminding us that he was a silversmith as well as a revolutionary. Some pages forward, we stumble across a photograph of a sugar bowl and creampot crafted by Mr. Revere himself. Another photograph features an eighteenth century fan illustrating a scene of afternoon tea. Modern art receives its share of attention as well, with some striking photographs of contemporary teapots. I found myself torn between examining the illustrations and wanting to get to trying out the recipes.
This book was out of print for sometime, but is well worth any effort in tracking it down. The illustrations will provide much entertainment for even amateur tea historians, while no tea party host or hostess could resist all of these yummy looking recipes.
Don’t forget to check out Stephanie’s blog, The Tea Scoop!
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
With summer fully settled in, most people’s thoughts are far from the schoolroom. Yet, my thoughts can never quite go completely on summer vacation, and I’m always trying to think of unique ways to make learning a bit more exciting. This summer, I have been taking a class on how to teach science. We’ve designed a CSI-themed summer camp, currently in the first week of a two week session. Although I’m looking forward to teaching a lesson on DNA evidence, my other thoughts are more about how I could use tea to teach science.
Tea has its place in American history, and every child has learned about the taxes on tea that caused the fishies to have their own taste of the drink. But can it be brought into the lab? I say absolutely. After all, we must measure the amount of the tea and the temperature of the water for ideal results. Tea lends itself well to teaching concepts such as independent variables (the variable changed by the experimenter) and dependent variables (the result of the experiment). Students can design a nearly infinite number of experiments using tea as a base. Think of testing solutions by measuring how much sugar will dissolve in iced tea versus hot tea. They can run taste tests based on different types of water, different steeping times, and so forth.
Although I’m being somewhat tongue-in-cheek, what with the limitations of standardized testing, engaging the taste buds can be a great way to engage students in the classroom. When students can consume the results of their experiments, they are a great deal more invested in the activity. Not to mention that teaching students about tea can be a great way to make them consider beverages other than sugary juices and sodas, even if it takes a touch of sugar to make the tea palatable to young tastes. Besides, it’s never too late to begin to educate the next generation about our favorite drink.
Get the scoop at Stephanie’s blog, The Tea Scoop!
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
I have three passions in life: food, tea, and books. When all of these can be combined, I’m in seventh heaven. They often meet in the form of cookbooks, and when I find a new cookbook, sometimes I am hard pressed to resist. The cookbook shelf in our kitchen overflows, and still, I just can’t stop myself. My most recent purchase was for the recession-friendly price of sixty-nine cents at the local thrift store, so Mr. Tea Scoop couldn’t complain too much about that one. This slim volume by Ellen Easton goes beyond a few tea party recipes.
Nearly the first forty pages have little to nothing to do with tea. Instead they provide basic cooking information and an abundance of kitchen references. Although this information is duplicated in many of my other books, it might be nice for a novice cook. It did strike me as a bit of fluff to bring the book to a publishable length. The section on tea provides the same basic information on brewing as other volumes on the subject, as well as a quick glossary of tea grades. I did find the section on pairing tea and food quite useful, as well as a tea party checklist.
A tea party hostess (or host) could find many small details in this book to make the occasion more special, such as various techniques of napkin folding and a list of complete menus. The “travel” part of the title comes in for the recipes, many of which are from famous hotels. The recipes range from simple to gourmet, and are definitely the highlight of this little book. I was intrigued by the Green Tomato Jam & Reggiano Cheese Tea Sandwiches from The Breakers in Palm Beach, Florida, which include baby rosebuds. I would also like to try my hand at whipping up a batch of Tea Jelly, made with orange juice.
I should add that this book, being from the thrift store, is a bit out of date. The book was published fifteen years ago. While there is a lot of additional information to bulk up the book, the recipes definitely look like they are worth giving a try.
Don’t forget to check out Stephanie’s blog, The Tea Scoop!
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
When an American hears the phrase “afternoon tea,” it conjures up images of fancy tea rooms, lace tablecloths, and silver tea services. For the English, afternoon tea is far simpler. Sometimes, having afternoon tea just means sitting down in the afternoon for a relaxing cup of tea. No fancy accessories required.
My dearest friend, Liza, lived in India in her early childhood, and her family has never left this tradition behind. As soon as I walk in the door, the kettle is set to bubbling, and we drink tea while we chat. Michele Rivers’ book, Time for Tea, describes occasions such as these, through thirteen conversations with English women about their lives and the constant presence of tea. Some are tea shop owners, some are women, and all thrive on a good strong cup of tea.
Each of the stories has its own poignancy, its own personal touch. Some are so charming that I long to hop on a plane to fly to one of the small English villages mentioned in the story, to pay a visit to the Periwinkle Tea Room. Winnie, born in 1913, has a dialect that comes through so clearly in the text, that you can almost hear her telling about her memories of the first half of the twentieth century. Hayley, age six, gives her thoughts on tea: “When I grow up I’m going to eat a lot more chocolate and have tea in bed too.”
With stories that span the generations, this is truly a charming book. It’s a bit of a cookbook too, with recipes from each woman (or girl). I haven’t had a chance to make any of them yet, but they look fabulously delicious, or as some English tea drinkers might say, a bit “moreish.”
Don’t forget to check out Stephanie’s blog, The Tea Scoop!
[Editor's note: Our blog is chock full of great articles on this topic. Use our search feature to find them!]
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
