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The Ceremony of Afternoon Tea

April 19, 2021
I do love to enjoy afternoon tea but have you ever wondered about the ceremony of afternoon tea? Have you thought about how it got started and how does one do this thing called Afternoon Tea? There are many resources out there to tell you about the history and the etiquette about having tea. So let’s pour ourselves a cup and walk through these tidbits of knowledge surrounding the ceremony of afternoon tea,

History of English Afternoon Tea

Tea has been around for centuries. In the 1660’s, King Charles and his wife from Portugal were introduced to tea. The queen was so delighted with it, she brought it back to the English court and England was exposed to tea.

In 1840, the Duchess of Bedford found herself needing a little something to bridge the hunger from her early meal to the evening meal as she was experiencing that “sinking feeling”. The evening meal was taken anywhere from 7 – 8PM, and so she requested some tea and a little sandwich of bread and butter around 4 – 5 PM. This expanded to include some of her acquaintances as well as did the menu. This soon became a practice with the queen and afternoon tea was born! The sources that I read say that it has fallen from tradition of a daily practice and is now reserved for more special occasions.

What’s In A Name

First, let’s clear up some of the confusion around the names that afternoon tea has taken on. There are several. Afternoon tea, low tea, high tea, cream tea, and others. So here’s the common ones and how they should be applied when speaking about taking tea.
- Afternoon Tea / Low Tea– Many people think “High Tea” is afternoon tea. Its synonym is really Low Tea. Afternoon tea is the whole thing we think about when we think about the ceremony of afternoon tea. The lace, the fine china, the small sandwiches. Afternoon Tea was originally taken on low tables with guests sitting in low comfortable chairs, which gave it the name “Low Tea”. So no more “High Tea” talk when speaking about Afternoon Tea.
- High Tea– High Tea was actually addressing the time when the servants or help was able to take their tea. The menu was much more substantial and was sometimes taken at high tables, thus giving it the name “High Tea”. Menu selections might include meat pies, fish dishes, casseroles and baked goods. This was a tea designated to the working class and not considered a social event, as was Afternoon Tea.
There are several variations on this. We have talked about Afternoon Tea and High Tea, now let’s explore some of the other opportunities.
- Cream Tea – A Cream Tea refers to tea, scones and cream. Though it is the simplest of teas, this does not take away from its deliciousness.
- Strawberry Tea – Add fresh strawberries to your Cream Tea, and you now have a Strawberry Tea. My sister holds an annual Strawberry Tea in the spring when these delectable berries come into season.
- Light Tea – Add more sweets to your Cream Tea and you now have a Light Tea.
- Full Tea – Add some savories to your Light Tea, and you now have a Full Tea.
- Royal Tea – And for some more fun, add some champagne and your tea now becomes a Royal Tea. This is especially fun for the holidays or for special teas like a Bridal Tea.
Though these are the major types of teas, needless to say there are many variations that are not listed here. And in any case, they are all fun!

Setting The Table

Let’s talk a bit about the table setting for an afternoon tea. Your guests would be comfortably seated next to one another with each place setting having a small dessert or luncheon plate, a teacup and saucer to the right, utensils, and a small dainty napkin to the left. The utensils would consist of a small spoon placed on the teacup saucer, small knife on the right and small fork to the left. The fork is intended for use with the sweet course and used last. The napkin is folded and placed on the left of the fork. The food is intended to be served and eaten with the fingers. The teacup is placed on the right as the tea is always served from the right. The handle of the cup should be placed at 3:00 station. Of course, you would have your teapot, creamer (or milk jug if you are British) and sugar bowl available on the table. Lemon slices if your guests prefer them.

How to “Take Tea”

Here are just a few pointers on how to “Take Tea” when you are enjoying the ceremony of afternoon tea.
- Dress should be casual and comfortable but not sloppy. Hats are fun but not a requirement. Your hostess may give you some guidance depending on the occasion for the tea.
- If you are being served tea, the first cup of tea is poured by the server. They will come to the right of you, lift your cup and saucer and will pour your first cup of tea. If you are the hostess and do not have a server, then you pour the first cup for your guest. Once poured, placed the teapot with the spout facing left to allow for easy access for that next delicious cup.
- No pinkies up please! Yes, that’s correct – no pinkies up when drinking your tea. This practice was appropriate many years ago when the first cups did not have a handle. The pinky was used to stabilize a hot cup but now is considered inappropriate for taking tea. No pinkies up.
- No clinking of your spoon against the cup. Your tea should be stirred in a 6:00 to 12:00 fashion, gently without the “clink.”
- Are you a Tiffer (tea in first) or a Miffer (milk in first)? There is no clear right or wrong here but clearly strong opinions. I prefer seeing the strength of my tea first – so I am very much a Tiffer but you can choose what best works for you.
- The teacup always stays on the saucer, unless you are taking a sip. If you are sitting away from the table, place your teacup and saucer in your lap.
- Sip your tea, smell the fragrance of the tea. No slurping though.
- Hold your teacup by the handle, using you forefinger and thumb against the handle. Do not cup your hands around the teacup and don’t put your fingers through the loop of the handle.
- When taking your scone, do not cut it in half with your knife but break it in half. Another quandary, do you put the cream on first or the jam / curd on first? I know, these are earth shaking concerns, yet once again there is no clear direction but absolutely strong opinions. Early on the queen preferred jam first, thus it was declared jam first the appropriate steps but this started a huge controversy. If you are served Devonshire Cream, then it is felt (by those that live in Devonshire England) that this goes on first. Whereas, the Cornish prefer to have the jam or curd on first, followed by the cream. In any case, its all delicious however the toppings are placed.
What the Ceremony offers

Afternoon Tea has always been a ceremony for me. As a young girl I remember having my own little teacup and taking tea with my grandmother, a little milk and sugar perhaps. Fond memories of that specialness evoked by those times. As I got older and started attending tea rooms, I was impressed at the tea ceremony. It gave me a sense of order and calm if even just for that moment. Now when I serve tea, even if alone for myself, I find respite in the teacup and cherish the calm that it can bring. When serving afternoon tea to a friend or several guests, I am always delighted to see how this ceremony brings enjoyment. Inherently and frequently unaware, you can hear the sigh come as that first cup is poured.

Afternoon tea offers a respite in a time of chaos, whether alone for those days that are long and tiring or in celebration of coming together in community. It doesn’t have to be difficult, it doesn’t have to be encumbered by protocol – though I find it fun to understand the history, it doesn’t have to be expensive or complex…..it is the act of sharing that moment, maybe serving a friend…..reaching out and taking a deep breath.

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” Henry James.
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Beth 4 Comments
Enjoying Together

An Early Lesson in Rooibos Tea

February 22, 2021
A tea or not to be….

A true tea comes from the Camellia Sinesis plant and is divided into 6 true teas – black, green, oolong, pu-erh, yellow and white. The difference in these teas is based on the way the leaves are dried, oxidized, fermented and prepared. But in recent years, non-traditional “teas” have gained popularity. These “teas” are known as tisanes, teas made from berries, roots, spices and that do not contain any Camellia Sinesis. Let’s have an early lesson in Rooibos Teas.

One of my favorite tisanes is a type known as Rooibos, pronounced “roy-boss”. So Rooibos teas are not a true tea.

Rooibos means red bush and comes from a broom-like plant grown in South Africa. The leaves of the bush are used to make the tea we have come to know as Rooibos. Other names for Rooibos are bush tea, red tea, or redbush tea. Rooibos has been popular for generations in South Africa and in the 2000’s has been gaining popularity. The tea has a taste and color somewhat similar to hibiscus tea.

And one of the great benefits of any Rooibos tea is that it is naturally decaffeinated…a tea that can be enjoyed in the afternoon and evening without concern that you will be wide awake! For that reason, I like to use Rooibos teas as my dessert selection during a tea.

There are three types of Rooibos teas – Rooibos Tea, Green Rooibos, and Flavored Rooibos. I am most familiar with Flavored Rooibos and so will be highlighting four of my favorites. But first let’s talk about preparation.

How to prepare and serve Rooibos Tea

Rooibos tea is steeped the same way you would prepare a black tea. Your water should be hot (not boiling) with a temperature of 212 degrees and steeped for 3-5 minutes. I use one teaspoon of tea per cup and steep my Rooibos tea 4 minutes.

Rooibos is served in a similar manner as a black tea and is commonly prepared in the same manner, usually without or with a little milk, and/or sugar or honey. Other methods include a slice of lemon and using honey instead of sugar to sweeten. Like other teas, Rooibos can also be served as an espresso, lattes, or iced (a favorite for sure).

Here are some of the Rooibos teas that I enjoy the most. Like with any tea tasting, I will be using the same methodology I have before – Tea Tasting for the Daily Enthusiast.

Tea Tasting for the Daily Enthusiast Download

Georgia Peach Rooibos

This is definitely one of my favor Rooibos teas. It is absolutely exquisite! The color is a gorgeous dark amber red and the flavor of peach comes through this delicious tea. This tea contains Rooibos, Blackberry leaves, Calendula petals, peach pieces and other natural flavors. This tea is steeped for 4 minutes. I like to drink this tea without any additives or with a very little sugar. But not with milk – it diminishes the taste of the peach. Not only in its hot form, but Georgia Peach Rooibos is excellent iced. Served with a little slice of fresh peach, Georgia Peach Rooibos should become one of your favorite iced teas.

Georgia Peach Rooibos being enjoyed in a Royal Stafford Bone China Made In England teacup – Dog Wood pattern.
Rooibos Provence

I first tried Rooibos Provence several years ago in a tearoom in Delaware. And I fell in love with it and have enjoyed Rooibos Provence ever since. It is a lavish and elegant tea with a floral and fruity bouquet laced with delicate perfumy lavender notes. Inspired by Provence, France this tea contains luxury ingredients Rooibos, Rosehip, Elderberry, Blueberry, Lavender and Rose petals. I like to drink this tea without anything added to it. Occasionally, I might add a little sugar but generally I drink this plain. A great evening tea to relax and put your feet up.

Rooibos Provence being enjoyed in a Haviland Limoges teacup made in France and in the Bergeres pattern.
Godiva Roche Rooibos

Godiva Roche Rooibos is a rich and delicious rooibos tea. Made from rooibos and enhance with Cacao bean pieces, Calendula + Sunflower petals, Natural flavors. As you drink this tea, you taste those hints of chocolate and hazelnut. A great dessert tea, Godiva Roche Rooibos is a decadent tea taken just by itself. To take it to the next level, add a little sugar and some milk – it brings out all the flavors of these blend. Also great as a latte…..enjoy Godiva Roche Rooibos.

Godiva Roche Rooibos is being enjoyed in a Roya Standard Bone China made in England teacup.
Lemon Souffle Rooibos

Lemon Souffle Rooibos is a fragrant, sweet, and comforting blend of rooibos, honey bush, lemon cream taste with lemon bits. When you drink this tea, you get that blend of lemon with cream. The lemon is not overpowering and gives this Rooibos a rich and beautiful flavor. A little sugar enhances the lemon richness. I will serve this as a dessert tea for my spring or garden afternoon teas. Always a surprise and delight for my guests.

Lemon Souffle Rooibos is being enjoyed in a Okura Japanese teacup.
Tisane Enjoyment….

So now that you understand the difference between true tea and tisane, step out and enjoy some delicious brews of Rooibos. The adventure of teas is that it allows you so many choices of what to drink and how to prepare. Whether drinking alone to have that moment of reprise, or sharing with a friend or serving at an afternoon function, Rooibos teas offer a great variation in choices. And isn’t that the beauty of teas……..
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Beth 2 Comments
Enjoying Together, Memories

My Journey To Set Up Shop

January 25, 2021
Do you have a passion? Want to share that passion with others? And have you considered how to do that and make it worth all your effort? Well that’s where I was at a few years back….this is my journey to set up shop. I will share the steps I took and though they reflect my particular niche, they easily apply to anyone stepping into this realm.

My passion is tea….specifically afternoon tea and all the things that are about tea. I love to help women experience the respite that comes with afternoon tea and make it something they can enjoy ongoingly. So I decided that I would start an afternoon tea blog.

Starting My Blog

I didn’t have any idea how to go about this and didn’t have a clue what I was getting into. So like many of my fellow bloggers, I took the first step of researching how to begin a blog. I also knew that my goal was to be somewhat budget friendly. I was hesitant to invest heavily in this whole approach if there was not some sort of income.

I initially tried to set up my blog on my own but quickly realized it was way beyond my “wheel house” and needed expert advice. In my search, I came across Pete and Heather Reese, founders and owners of “Its A Lovely Life”

They offered a free 5 day email course and I was hooked. I have since then invested in 2 additional classes and they have been critical to my blogging journey. Through this process, I purchased a website and engaged a business relationship with Blue Host. This helped to supplement my technical needs and gave me access to a huge support resource, both in community and through the business partnerships. These courses walked me through all the steps I would need to setup my blog – domain purchase, name and logo development, income strategies and much more. And for the first 2 years, I blogged about my love of teas and all things tea, recipes and how-to’s.

Next Steps….My Online Shop

As most of us starting this journey, we want to have some kind of income stream. So I examined what other options I might have……..affiliate relationships, YouTube teaching, writing etc. This is a slow process and I was wanting to see some tangible results. I began to investigate establishing an online store for vintage china and tea accessories. I researched the market, determined inventory, product lines and integrating into my current website, Teas The Season. For some reason, with my own skill and assistance from some technical support I was not able to place my shop on my blog website. Many bloggers do this – so don’t let my approach be a deterrent. I made the decision to purchase a separate domain and developed The Steeping Teapot, my online store. A partner to Teas The Season, The Steeping Teapot takes the vision of Teas The Season and puts the product in my readers’ hands.

Another huge learning curve, I setup The Steeping Teapot using Woocommerce. Using the free version again, I setup product categories, prices, shipping, and other pieces critical to having an online business. I launched the online version of my business in November 2020. The growth has been slow as expected but I launched!

My In-Person Opportunities

The next step in this adventure has been the opportunity to have an in-person presence. This has taken the shape in two main ways – product shows and the latest, an actual in-person shop.

Product Shows

I was able to participate in a Christmas Gala in 2020. The gala had close to one thousand attendees and allowed me to sell all the products I had online as well as share information from my blog. It was a lot of work and honestly, can’t say that I would want to do that all the time but it was a huge success.

The majority of these attendees were women, which is my target audience and so I was blessed not only by the movement of product, but also by realizing the passion I have to help women use tea as a point of enjoyment. Was it fun? Well, yes. Accompanied by my daughter-in-law, the event was a coordinated effort but a huge amount of work and a great payout on several fronts. Will I do it again? Already signed up for a smaller version this spring so I guess that is yes.

My In-Person Shop

So the last step in this evolution has been the decision to setup an in-person shop in a local boutique. The owner of this boutique has a passion for women in small business and operates a high-end mercantile, a sister operation to her French Country boutique, The Grey Heron. The TGH Mercantile is home to local artisans with a passion for their niche. Each owner displays their unique products for sale within this community of artists and artisans.
The Steeping Teapot now has a presence giving my patrons their real teatime experience. A believer in providence, I have been blessed to open the shop in January 2021 and its been an exciting journey for sure. I have “hung out my shingle” allowing The Steeping Teapot to have an in-person storefront!
Lessons Along The Way

There are so many other pieces of information and lessons learned that I would like to impart, but here are the main key points that I would share with anyone wanting to start this journey, things to do and things to consider:
1. Plan, plan, plan…
  - Write out your vision, goals, and then steps to achieve.
  - Keep your vision and goals visible
  - Include things like time, budget, anything you can think of.
  - Be ready to do this on an ongoing basis.
2. Find your niche…..
  - Know your passion and explore the niche
  - Ask for input and help
  - Sometimes a little harder than you think…you may know your passion, but finding the groups might be harder.
3. Find support…..
  - So important. And I must admit, I didn’t use the support early enough.
  - Find your experts….find a mentor if you are able to.
  - Use your online community. A great resource for feedback and encouragement.
4. Understand the investment….financial, time, emotional
5. Give yourself grace
  - Don’t expect perfection
  - Be willing to hear feedback and change as needed.
  - Have expectations but don’t be unrealistic.
  - Know that this will take time
6. Be brave to try new things, be a risk taker within reason…..
7. Evaluate your success along the way but also your challenges….and changes…and failures.
8. And have fun along the journey!
Through the milestones and the implementations, this has been my journey to set up shop. I am still learning….there is so much to learn. I am still changing and adjusting….I think that will be always. And I am enjoying the ride. So if you are on this road, I hope that you are encouraged. If you have already been here – I hope you know that you have helped to pave the way for those of us following the path.

Vision and Planning Wall
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Beth 4 Comments
Enjoying Together

Fall Tea Tastings – A review of 4 great teas

October 5, 2020
The season of fall is upon us. You can smell the crispness in the morning, the leaves are beginning to change and the air is chilly and begs for a delicious cup of hot tea. So let’s look at some great fall teas. Here is Fall Tea Tastings – a review of 4 great teas.

I took a trip to one of my favorite tea shops, the New Mexico Tea Company.

You may remember, the New Mexico Tea Company has a great selection as well as these amazing tea illustrations on their packages. Prior to social distancing, you could browse the teas, smell and see each blend. However, at this time, I could only go into a vestibule where all the teas were listed in a catalog. Maybe not the same, but I walked away with an arm full of new teas to try. I did miss being able to smell and view the teas, but it obviously didn’t hinder my purchases.

I will be writing about four teas:
- Earl Grey Rooibos
- Dutch Licorice Rooibos
- Masala Spice Mix
- Pumpkin Spice
So as before, in this tasting, I followed the same process that I have shared outlined in Tea Tastings for the Daily Enthusiast.

I first viewed the loose leaf tea and smelled it. Then prepared a small pot, using one scoop (1 tablespoon) of tea to steep. My water was boiled to 212 degrees and I steeped as according to the recommendation and on the lower end of the range. I poured a cup to look at the brew, smelled it and then tasted it, progressing through any sweetening or milk.

Here are my observations and comments. These are only my opinion and others may have a completely different response to tasting these teas, which is absolutely the fun of this. A time when it really is all about you!

A note on Rooibos Teas

Before we get started, a little note on Rooibos. I enjoy Rooibos teas quite a bit. They are naturally decaffeinated, steep easily and produce a gorgeous rust brew. Rooibos is a member of the legume family of plants and is used to make a tisane (herbal tea). Commonly called african red tea, the product has been popular in South Africa for generations and is now consumed in many countries.

Earl Grey Rooibos

I am not a big fan of Earl Grey, as a black tea. I feel like it is a classic and that I should be. So I am constantly trying different blends and variations to see if I can find one that I enjoy. So seeing the Earl Grey Rooibos, I instantly wanted to give it a try. Like all Earl Grey teas, this tea is flavored with all natural Bergamot oil. Named after the 3rd Earl of Grey, this is one of many Earl Grey blends and reflects the South African flavors of Rooibos. The loose lea is very fragrant and is gorgeous.
Steeping and Serving

I steeped this tea for 5 minutes, the low end of the 5-7 minutes recommendations. The steep was very fragrant and revealed that classic Rooibos dark color. This is a great Earl Grey blend and I would drink this black, without any milk or sugar. Though still not a favorite, I did enjoy the tasting. I will be using this tea in some future baking – Earl Grey Shortbreads.
Earl Grey Rooibos served in an Art Deco Gladstone teacup.
Dutch Licorice Rooibos

I love black licorice and I love Rooibos. So seeing this combination, I was excited to try this tea. This tea contains Rooibos, sunflower petals, anise, and natural flavors. The smell of the loose leaf doesn’t have an overpowering smell of licorice and in fact the tea, once steeped doesn’t as well. But in tasting, there is this gentle flavor of anise that sits delicately on your tongue and you realize its licorice.
Steeping and Serving

I steeped this tea for 5 minutes, which is the low end of the Rooibos recommendations (5-7 minutes). The brew is a light golden amber with the classic Rooibos color and is smooth to taste. I would definitely drink this tea again, maybe with a little sugar. No milk as it masked the flavor of the anise.
Dutch Licorice Rooibos, served in Royal Chelsea English teacup.
Masala Spice Mix

Not an expert on heavy spiced teas or Chai, I was anxious to try this blend. This is Masala Spice Mix. Masala meaning any of a number of spice mixtures ground into a paste or powder for use in Indian cooking. This is a hearty blend of spices. This particular blend is considered herbal and caffeine free. It contains ginger, cinnamon, cardamom, clove and pepper. The loose leaf tea is gorgeous and you can easily see all the different spices and the pepper. When you smell this tea, it has a strong and pungent smell, highlighting the clove and the pepper. It is similar to Chai blends and in fact uses some of the same spices. As you smell this tea, you can imagine the arid environment of its history.
Steeping and Serving

As with the other teas, I steeped this for 5 minutes, though the recommendation is actually to simmer in water for 7 minutes. I found the brew to be light amber but strong in flavor. The pepper really came through. I would drink this with milk, sugar or preferably honey – it would bring out the richness of this tea and make it tremendously satisfying. This can be a strong tea and depending on your tastes, you will want to brew accordingly. Interestingly, I am also going to use this tea for some cooking and in particular with meats.
Masala Spice Mix served in a Coalport teacup
Pumpkin Spice

A fall tasting could not go without some kind of Pumpkin Spice tea and this one was no exception. I love all the spices of the fall and this tea did not disappoint. I also tried several other blends of Pumpkin Spice from different purveyors, but the one from New Mexico Tea Company was my favorite. This is a black tea with ginger root, cinnamon, cardamom, marigold petals and natural vanilla flavor. In its loose leaf form, it is the classic smell of autumn and is just beautiful.
Steeping and Serving

I steeped this tea for 4 minutes. For me, steeping the full 5 minutes had a bitter taste. The brew was a beautiful dark amber color and had an amazing smell reflecting the spices. I enjoyed this tea black with a little sugar (or not). Milk was fine to add but I didn’t want to mask the pumpkin spices. This was a favorite of mine for sure.
Pumpkin Spice served in a Royal Vale teacup
Another great tasting done with so many other teas to explore. With over 20,000 tea varieties in the world, there are tastings forever! Give it a try – you will enjoy the broad horizons of tea, in any form (I have hinted at some additional fun with tea in baking and cooking). While you are doing your tea tasting, grab a friend and remember to enjoy the experience and………….welcome to fall

Check out Teas The Season’s previous posts on tea tastings – Tea Tastings -An Adventure in Teas and Tea Tastings 2 – The Adventure Continues
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Beth 61 Comments
Enjoying Together

How to serve a cup of tea

August 17, 2020
Whether you are enjoying tea with a friend or have decided to have a tea party, its good to know how to serve a cup of tea. Don’t be intimidated on how formal this may seem – its really just guidelines. You want your teatime to reflect your personality and comfort with everything. Have fun with it and remember, this is about serving one another, which is the best gift you can offer your guest(s).

Types of Teatimes

Here are the 4 types of tea settings. Not obligatory for your teatime, but good information to know:
- Afternoon Tea / Low Tea – This tea is generally in a living room area and is served off a lower table, like a coffee table. A bit more casual but not sloppy relaxed. Full menu is served here – savories, scones and sweets.
- High Tea – Most of us refer to Afternoon Tea when we are really talking about High Tea. This is a tea that is set at a dining room table and has formality to it. Full menu here….mmmmm.
High Tea Table Setting
- Cream Tea – This tea is a simple tea where scones and clotted cream are served. No full menu like what is found with the Afternoon Tea or High Tea.
- Royale Tea – This tea is when champagne or sherry is served during the tea. Many of my group teas would be classified as Royale Teas because I serve a champagne cocktail.
Make your tea time table pretty

Setting it all up
- The Table – Have fun with this. Make it special for your guests, even if its just between you and a friend. I will frequently pull out a tray and have a few scones on a pretty plate. Definitely have some flowers to enjoy. If its just between a friend and myself, I like to let them choose their teacup from my selection. But the table sets the stage for your teatime.
- What do you need to have –
  - Table
  - Table cloth
  - Napkins
  - Utensils – forks, spreaders / knives, spoons
  - Dishes – will depend on which type of tea you are giving.
  - Teapot, cups and plates
Tea Time Table Setting

Serving the cup
- Use your teapot. And if you are wanting to do a traditional English Tea, use loose leaf tea. The teapot is always brought to the table. Once poured, you can leave the teapot at the table and covered with a cozy to keep that tea hot.
- Tea is always served first. Followed by the treats and deliciousness. Serving the guest of honor first or hostess, you lift the cup and saucer and pour into the cup, filling only 3/4th of the way.
Ready to pour – holding the cup and saucer
- Once the tea is poured, you can offer sugar or milk or lemon. I usually let my guests do that for themselves.
- The tea is poured first, then sugar followed by milk if desired.
- If using lemon, the tea is poured first and then a very thin slice of lemon is placed in the cup. The lemon is great with most black teas. The slice is removed from the cup prior to drinking or refilling.
Tea Party Guidelines

If you are having a party, there are some steps that will help you be successful. These were highlighted in a previous post on “How To Have A Valentine’s Day Tea Party” . Here’s the link……https://teastheseason3.com/how-to-have-a-valentines-tea-party/

Along with this is a Tea Party Planning Toolkit….here for your use.

Tea-Party-Planning-Toolkit Download

Tidbits of Fun Knowledge

Here are some general pieces of information that will be helpful and are kind of interesting. Many of these were designed years ago and have become tradition, handed down through the generations.
- No pinkies please. Let’s address the “pinkies up” myth. This is actually not true and is not felt to be appropriate. The history shares that early teacups did not have handles and holding the hot cups of tea was difficult. It was easier to hold with your thumb and the first two fingers, using the pinkies to help stabilize the hot cup. But now – no pinkies necessary.
- Your spoon is never left in your cup. It should be placed at the 4:00 position on the saucer.
- When using your spoon, gently stir but never clink. I have a relative who loves to “clink” and though I dearly love him, I can’t resist teasing him about his clinking habit.
- No swirling of the cup to stir you tea.
- No holding of the cup with one hand while not using the handle. You know, that whole handed grip approach.
- If your guests run out of tea, just request that they tip the lid of the pot and it will signal to you that their pot is empty and would like more tea.
Tipped lid – ready for more tea!
- When the tea is finished, the hostess can take her (his) napkin and place it on their plate. This signals that the tea is done. If I am working with a hostess, we will give warm towels to freshen the guests and a parting gift for coming to the tea. This also signals that the tea is coming to a close.
So Why All The Fuss?

You may be saying to yourself that this seems like a lot of fuss for a cup of tea. And for some, that may be true. Historically, many of these practices were for a reason. Now, as tradition, for me this is really another form of ministering to one another. Whether serving a friend or a small group or even a large garden party, it is important for every person to feel special and lavished during their tea time. Its a moment that you can shut out the world, relax with friends and have conversation. Its not about the ceremony as much as it is about the heart. “May I serve you your tea?”

Tea beckons us to enjoy quality time with friends and loved ones, and especially to rediscover the art of relaxed conversation.
Dorothea Johnson
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Beth 50 Comments
Enjoying Together, Memories, Recipes

A Midsummer Night’s Tea

July 6, 2020
Do you know the story? Shakespeare’s A Midsummer Night’s Dream. Here is a tale of four young lovers who run away to the forest only to have the mischievous fairy Puck make both of the boys fall in love with the same girl. The four run through the forest pursuing each other while Puck helps his fairy master play a trick on the fairy queen. In the end, Puck reverses the magic, and the two couples reconcile and marry.

How does this fit into a tea? A Midsummer Night’s Tea perhaps? Its summer and seemed befitting.

I was gifting an evening tea to a group of ladies and I thought this would be a fun theme tea for them to experience. The decor and menu would reflect the play and being outside would be an added bonus that would add to the atmosphere of fairies and dreams.

As the guests approached they were teased into the forest as they entered my home…….while Demetrius, one of the young lovers whispers “Are you sure that we are awake? It seems to me that we sleep, we dream.”

Once inside, they were escorted to the backyard where they were seated.

The tables were adorned with twigs and moss and surrounded by ethereal pink tulle and drapes. Rocks and pine cones accented the table as if my guests were sitting in the forest, just waiting for Puck to show up.

As the sun set, the yard was gently lit with lights surrounding the guests. The evening ended with Lavender Lace tea and my guests awakening before they left.

Midsummer Night’s Tea Menu

The menu was fun to develop. Several items are reminiscent of early English culinary fare and featured many of the characters in the play.

A burnished menu perhaps by the fairies?

The scone course featured the Queen Fairy Titania’s Currant Scone and Nick Bottom’s Fat Rascal. In Midsummer Night’s Dream, Nick Bottom is a thespian in the play and is frequently laughed at. So in looking for an English bread befitting of Mr. Bottom, I came upon Fat Rascals.

The tea for this course was Sparkling Sugar Plum. This is a black tea with plum bits and blossoms, spices and crystals that actually glisten and sparkles. It was a perfect choice for this Midsummer Night’s Tea. Even stirred with a fairy spoon.

Sugar Plum Fairy Tea

The savories continued adorning the names of characters with the fairy King Oberon’s Love Potion Champagne Cocktail, The King’s Meat Pie – a hand held circular meat pie. Wilderness Mushroom Caramelized Onion Pastry accompanied Fairy Peasblossom’s Cucumber Sandwich, that was in the shape of a mushroom.
Puck’s Raspberry Fool and The Queen’s Four Fairy Meringues
When it came to the final course of the sweets, Puck’s Raspberry Fool appropriately took the stage. An old English Elizabethan Lemon Cake was part of the deliciousness and was graced by The Queen’s Four Fairies Meringues. These light meringues were in the shape of forest mushrooms.

Here are some of the menu recipes:
- Queen Titania’s Currant Scone (from a previous post on Currant Scones) https://teastheseason3.com/currant-scones/
- The King’s Meat Pie https://flavorite.net/shepherds-pie-hand-pies/
- Wilderness Mushroom Caramelized Onion Pastry https://littlespicejar.com/gruyere-mushroom-caramelized-onion-bites/
- Puck’s Raspberry Fool (from a previous Strawberry Fool post – using raspberries instead) https://teastheseason3.com/strawberry-fool-a-fresh-fruit-dessert/
- Elizabethan Lemon Cake https://www.popsugar.com/food/Lemon-Cakes-Recipe-40997086/amp
- The Queen’s Four Fairies Meringue http://www.eatingwell.com/recipe/252767/meringue-mushrooms/
NOTE: More of these recipes will be highlighted in future posts

More whimsy for the evening….

Fairy Spoons, a gift from a guest

The guests were served in the traditional format of afternoon tea, but with some whimsy to continue with the theme. The ceramic fairy spoons were used to serve the Devonshire Cream and Lemon Curd. Each individual and a dainty reflection of the wooded garden, perfect for a Midsummer Night’s Tea.

Further, the service was done with each fairy maiden wearing a wreath of flowers in their hair, along with their usual tea-serving apron and outfit. The evening Midsummer Night’s Tea was served by myself, my daughter and granddaughter. It was a fun evening tea for all involved – both guests and hostesses.

So as the tea finished, the guests were full and the frivolity had ended, there was no more slumber. The evening conversation had been enjoyed and the mischievous Puck apologized to all saying……

If we shadows have offended, think but this and all is mended,
That you have but slumber’d here
while these visions did appear….
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Beth 70 Comments
Cups, Cozies and China, Enjoying Together

How to choose the best teapot

June 22, 2020
Are there steps to choosing the best teapot? How does one go about choosing a teapot that will produce that great cup of tea? Well there are actually things to consider when choosing your teapot. And you may be saying to yourself, is it really that important? For me, it does affect the taste and quality of the tea. If I am serving it to my guests or family – absolutely. If I am serving it just for me – of course.

Teapot vs. Tea Kettle

First some definitions…..teapot vs. tea kettle. When talking about teapots, I am referring to the actual pot that you make the tea in, not the tea kettle which is what your water is boiled in.

But since we are on this topic for a little bit, here’s some guidance on the issue of heating your water. The water for tea and in particular the temperature is critical. Each tea needs a different temperature, so you want to know what your tea water temperature is (here’s a great article on just that http://www.tealeafjournal.com/water-temperature.html).

Here are some great water heating options for you:
- A classic tea kettle that you would fill and then have on top of the stove.
- An electric tea kettle. This is what I use when making a single cup or teapot.
- Microwave. Not the best option as it does not give you a consistent level of heat through the water.
- Water Boiler. This is my preference for large groups as it can accommodate 3 liters, can heat quickly and hold the water at the correct temperature until you need it.
But as a note, as we get into your selection of the best tea pot – never put them directly on the stove to heat your water or in the microwave.
Tea Kettle – Electric Kettle – Large Boiler
Criteria for choosing the best teapot

These criteria are what I use when selecting a teapot. Nothing formal, a mix of experts and my own “what works for me”.
- Composition should be consistent with the tea you are brewing
- Be able to hold the water at the correct temperature
- Have an accommodating opening for your preference of infusing
- Large enough or small enough to hold the amount of tea that you desire
- Have a great pour – level alignment of handle, opening, and spout
- Ideally be easy to clean
- And I just really like it!
Composition of the teapot

Why is it important? What the teapot is composed of and the design effect the taste of your cup of tea. You want your tea to be without any other taste than the actual tea and you want it nice and hot, and to stay that way. You will have options for ceramic, porcelain, glass and metal. Look for the inside to be glazed for best functionality. Certain compositions bode better than others. The ceramic tea pot is versatile and allows you to steep white, green, herbal and black teas. Whereas the porcelain is best for white and green teas. But if you follow me, you know I am an avid tea drinker of many kinds, so I like the universality of ceramic.

This reference goes into more detail on the different types of teapot composition https://worldteanews.com/market-trends-data-and-insights/choosing-right-teapot

Opening for infusing

You want your teapot to accommodate your choice of infuser – basket, egg, or tea bag. I reviewed the different types of infusers and how to select this in a previous post. Here’s the link if you want a little review https://teastheseason3.com/how-to-choose-a-tea-infuser/ But in short, you want to be able to fit your favorite infuser into your teapot for the best steep.
Size of opening to accommodate infuser
Correct size of teapot

There are many sizes of teapots, but basically you want your teapot to hold enough tea for you and your guests. This effects the amount of tea and water. This might be a small pot for yourself which would hold three servings of a 6 ounce cup, medium will hold 28 ounces and serve four 6 ounce cups, a standard size will hold 40 ounces and serve six to seven 6 ounce cups and a large pot can hold up to 48 ounces and serve eight guests with 6 ounce cups. So choose what fits your need best!

Small, Medium, Standard and Large Teapots

A great pour

What do I mean by the pour? Well you want your teapot to have a steady stream when it is poured and you don’t want drips! No body wants drips or leakage when you pour. And honestly, the only way you can find out is to pour out of it.

Great pour into cup – consistent steady stream with no drip. A light steep so you can see the pour.

To help the pour, the spout should be in line with the top of the pot and the handle. The spout be without chips or cracks and the handle fit comfortably in your hand, so to help with pouring. The lid should be well seated into the top of the pot to prevent spills but also to ensure the heat is contained for correct steeping. And if I stand my teapot on its head – it is level.

3 sizes of teapots demonstrating they are level

Ease of Cleaning and Handling

There are many approaches to cleaning your teapot, teacups and infusers. I won’t go into a lot of detail in this post but just to say when looking at your best teapot, you will want to be able to effectively clean the inside and the spout. A future post will address how to clean and care for your teapot and other vintage china and tea items.

Arthur Wood….My Teapot Favorite

There are tons of teapots out there. I have several, but for me a good Arthur Wood teapot is a treat. First, let’s learn a little about Arthur Wood.

The origins of the Wood family in Stoke-on-Trent go back over 250 years to the famous Master Potters, Ralph and Enoch Wood who were contemporaries of Josiah Wedgwood (a well known name in fine china and whose ware is highly-prized and much sought-after to this day). The present company was founded in 1884. Arthur Wood became sole owner in 1904 trading up until 1928 when the company name was changed to Arthur Wood & Son Limited. Arthur Wood& Son were bought out by Price and Kensington in 1989. Amazed at the length of time this family made teapots!

The pots that I have would be considered vintage and not antique (older than 100 years old).

Arthur Wood – Ready to test the pour

Another gorgeous and unique Arthur Wood teapot.

This is a beautiful Arthur Wood Purple Violet Teapot paired with a BiltonCottage Cozy and an English Cloclough Violet cup, just ready for service.

Pear and Apple Arthur Wood Teapot, great for the fall.

Let me be clear, I don’t consider myself a tea snob (though some may smile and think otherwise), but one who enjoys not only the outcome but the process and the journey along the way. Its fun to understand the history, the steps that make something the best it can be, and ultimately, if I was serving you – it would give you the best gift of celebrating tea. You might not know all the steps behind the scene of that steaming cup, you don’t need to know….you might just take a deep breath, close your eyes and smell the tea and then give a little sigh of repose. Enjoy……

Three of my favorite and most used Arthur Wood Teapots

Arthur Woood Reference can be found at https://www.abitofbritain.com/arthur-wood-teapots.htm
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Beth 54 Comments
Enjoying Together, Memories, Recipes

Beauty and the Beast Afternoon Tea Party

May 11, 2020
“Be our guest, be our guest…..” The tune is instantly in your head. That’s what was going through my thoughts when I was asked to host a Beauty and the Beast Afternoon Tea Party. This party was to be held in honor of the motion picture release of Beauty and the Beast in 2017 and would have 2 young ladies as well as their mothers and aunts in attendance. How fun and what a treat for these young ladies.

I used the same planning, preparation and production steps that I used in the How To have a Valentine’s Tea Party https://teastheseason3.com/how-to-have-a-valentines-tea-party/ Here’s how it went together…..

How to begin the planning

As requested, this was going to be a theme afternoon tea party…..specifically Beauty and the Beast. I asked the same simple questions as I do with any tea party preparation. These are guidelines and considerations for you. The focus of the party was going to be on the two young ladies who were the guests of honor. Their aunt was the requestor of the event, so I met with her several times prior to the actual tea party. And I must admit, I pulled out the old animated movie to help get my creative juices flowing. I won’t tell you if I danced and sang as I put this one together.

Beauty and the Beast Tile
- Pick the day and time of day you want to have your tea party. If you are having an afternoon tea, this will include savories, scones and sweets. So your guests will want to come prepared to enjoy a full serving of treats. This tea was going to be prior to the movie but at lunch time, so the guests would be ready to eat.
- Determine how long your tea party will be. My tea parties are generally 2 hours long. The hostess agreed to the same length of time for this tea party – 2 hours.
- Determine how many guests will be coming to your party. This will impact your location and your menu development. This party was going to have 8 people, to include the 2 guests of honor. This is a nice size to prepare for.
- Pick out your invitations. Will you use email? Text? General mail? I generally use either email or text and there are many vendors that can provide you with easy electronic invitations such as Smile Box http://www.smilebox.com or Evite http://www.evite.com. Make sure to have an RSVP and ask if there are any food allergies or food preferences (gluten free for example). These invitations were taken care of by the aunt. I took care of the menu development.
- Outline if you are going to have any activities. There are several tea party games that you can use. My guests generally are just full of conversation and we don’t have games. In this case, the guests of honor were younger and would need to have some form of entertainment. A two hour lunch would likely be too long for them to just sit. In coordination with the aunt, activity bags were made for the young ladies that reflected the theme of the party. They were delighted.
Menu Development

As in many afternoon teas, there are three courses – savories, breads, and sweets. I like to have 4-5 savories (small bite size morsels, one of which is a cucumber sandwich of sorts), 2 scones accompanied by cream and lemon curd, and 4 sweets to end the tea. I generally have a different tea for each course.

This menu needed to meet both the young ladies palette but also be able to satisfy the adults. I wanted this to be a fun and luxurious experience for all.

I have listed each course with comments on the selections. I have included the recipes in the next section.

Beauty and the Beast Afternoon Tea Menu

Savories
- Cogsworth Cocktail (adjusted for the younger needs) – This was simply a Proseco Cranberry Cocktail. For the young ladies, it was seltzer water and cranberry juice. But served in a champagne flute for celebration.
- Quiche Lorraine ala Lumiere – small bite size Quiche Lorraine
- BLT Tower – Small stacked bacon / lettuce / tomato sandwich
- Cucumber Sandwich with Tomato Rose
- Gaston’s Meatball in Sweet Sauce – simple meatball, skewered with a cocktail sword and barbecue sauce
- Vegetables with Herb Dressing – Carrots and Celery in a cup with Herb Dressing at bottom of cup. Easy for little hands.
- Margaret’s Orchard Tea for the young guests – This is an herbal tea, served with a touch of sugar is a great first tea for littles
- English Breakfast for the adults
Scones
- Mrs. Pots’ Currant Scone
- Chip’s Cinnamon Scone
- Lemon Curd / Devonshire Cream
- Sparkling Sugar Plum Tea – This is a delightful black tea that has an iridescence to it. Guests of all ages smile with this – it sparkles in your teacup.
Desserts
- The Grey Stuff – This was the classic Grey Stuff.
- Belle’s Sweetheart Cookie
- Apple Rose
- Fruit with Honey Dressing
- Lemon Souffle Tea – This tea is a Rooibos tea, so is naturally decaffeinated. It has a light lemon flavor rich as a baked souffle. Pairs nicely with a dessert portion of tea.
Prepping Ahead

Planning and the ability to prep ahead is so critical for a smooth and successful afternoon tea. Here are some of the recipes that I was able to use and those in particular that I made ahead of time.
- Small Quiche Lorraines https://eatdrinkpretty.com/2014/03/mini-quiche-lorraine.html
- BLT https://doctopdftech.com/1020982094?subid_short=febb823a20dd047cdb0fda130b8b54ff&placement=15174778&ssg=21
- Mrs. Pots’ Currant Scone https://teastheseason3.com/currant-scones/
- Chip’s Cinnamon Scone https://www.melskitchencafe.com/amazing-cinnamon-chip-scones-best-basic-scone-recipe/
- Lemon Curd https://teastheseason3.com/lemon-curd-its-all-about-the-curd/
- Devonshire Cream https://teastheseason3.com/devonshire-cream-a-topping-for-your-scone/
- The Grey Stuff https://lilluna.com/grey-stuff-recipe/
- Apple Rose https://www.puffpastry.com/recipe/apple-roses/
Beauty and the Beast Afternoon Food Tier – Scones and Savories

In the top tier, you can see the scones – Mrs. Pots Currant Scone, Chip’s Cinnamon Scone. On the second tier, Gaston’s Meatball, Quiche Lorraine ala Lumiere, and BLT. On the third, Cucumber Sandwich with Tomato Rose and Vegetables and Herb Dressing.

Setting the Stage

Entering and Greeting Guests

As always, you want to set the stage for your guests to begin their tea party experience. In this case, my guests were entering into the story of Belle, a book reading beauty. I wanted this to begin from the moment they would walk up to the door. I opted to make large over-sized flowers out of newspaper. And of course, the guests were greeted….asking them to “Be Our Guest” as they entered.
Entrance with Be Our Guest Greeting and Large Paper Flowers
Here’s the instructions to make your own newspaper flowers.

MAKING NEWSPAPER FLOWERSDownload

Entrance table for guests – Rose Under Glass

Upon entering my home, the guests were greeted with the classic dying flowers in a glass dome. Surrounded by white and black china, the fallen rose petals were a reminder of the Beast’s connection to the rose.

Place Setting
Lumiere Place Setting
The place setting featured a single plate, teacup, and silverware. The napkin was rolled to resemble Lumiere and tied with a blue organza bow.

Table Setting

The table setting reflected Belle’s love of books. I used three different colors of tablecloths – red, yellow, and blue. Down the center of the table I took pages of maps from old books – this provided the table runner. For the centerpieces, I used old children’s books (actually heirlooms from my father). I stacked them and then placed candles on top. Enough to give interest but not too high to block conversation. And of course, rose petals through out. The chairs were each tied with a yellow satin bow to pull in Belle’s yellow ball dress.

Adding more to the fantasy, I took a small stool and covered it to look like the enchanted footstool. Topped with the Disney children’s book, the stool rested underneath the piano, waiting to become a puppy once again.
Belle and the Enchanted Footstool
Another reminder of our heroine, a tray of books and teacups graced with a pair of white gloves, told our guests Belle was around, reading and waiting for her prince charming.

Belle’s Books Ready for Reading

My guests came and enjoyed, with the two young ladies coming in full Belle costumes. Finishing with the dessert course, my guests readied themselves for their premier and feasted on Belle’s Sweetheart Cookie with fruit and honey, Apple Rose pastry, and yes….as Lumiere would sing “Try the Grey Stuff, its deeelicious….if you don’t believe me – ask the deeeeshes!” And as they say, they all lived happily ever after.

Dessert Plate
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Beth 74 Comments
About me..., Cups, Cozies and China, Enjoying Together, Memories

Have A Virtual Mother’s Day Tea

April 27, 2020
Mother’s Day is coming up and many of us may be separated from those that we would normally be spending time with. Let me propose a creative option to help bridge this distance. Have a virtual Mother’s Day Tea!

Mother’s Day is an international holiday. The modern day celebration was started by Ann Jarvis who wanted to create a memorial for her mother. In 1905, Ms. Jarvis held a celebration at St. Andrew’s Methodist church and in 1914, Mother’s Day became a national holiday. Mother’s Day is actually celebrated internationally and is one of the biggest holidays recognized across the world. It is one of the busiest times for sending flowers, gifts and cards…and for phonecalls. Anywhere from homemade cards to breakfast in bed, mother’s day has been a special day for mothers all around the world. Whether from children to their mother or from mother to mother, this day recognizes the strong bond and unselfish commitment that mothers bring to their families.

For many this year, families may not be able to get together and celebrate. And maybe even in their normal times, the miles wouldn’t allow for coming together. My sisters and I are in that exact situation. We live in separate parts of the country. We all have a love for afternoon tea in any form, for vintage china of any kind, and connecting to just be sisters. For birthdays, special occasions, and holidays, it would not be unusual for the three of us to get together and visit a tea room or have tea with each other. Now we just make that a virtual event. This amazing technology that is so normal to us, allows us to come together and still celebrate and enjoy one another.

Here is how a Virtual Tea looks

We recently decided to have a virtual Birthday Tea for each other. We were all born within the same time frame and knew that we would not be able to meet up. Thanks to the technology, we planned a virtual event and were able to connect. Now we have virtual meetings all the time, but for this occasion, we wanted to do something special.

An invitation was sent out noting date and time, gave directions on what to have available and even what to wear. And we all had fun with it.

We decided to have a bit more than a cream tea but not a full afternoon tea in the traditional sense. It was going to be in the morning so it was BYOB – Bring Your Own Breakfast. For definition, a cream tea is when you have scones with jam, curd and cream and tea. This would be a great way to celebrate – having a scone (or bread of sorts) with cream and jam and of course accompanied by your favorite tea!

The attire would be hats at the least and we would share with each other our menus, the tea we were serving, and of course the china that we were using. It was going to be a grand “Show and Tell”. And of course, there would be all the other conversation.

Let me walk you through the festivities by each of us.

My sister Barbara

Barbara’s Breakfast Skype setting
- Barbara’s Menu
  - A homemade Egg, Ham and Cheese on an English Muffin (sounds very similar to a famous Scotch Restaurant – ahem McD’s), Cheesecake with Strawberry – looked amazing. Unfortunately, we didn’t all have that treat.
  - Proseco cocktail – a great idea!
- The tea of choice and Barbara’s favorite – Lady Londonderry
- China selection – Teacup was Grosvenor Jackson English and the plate Marcesa by Lennox
My sister Laurie

Laurie’s Skype setting
- Laurie’s Menu
  - English Muffin Bread with raspberry / cherry preserves
  - Poached egg in an egg cup
  - Tangerine
  - (Cheese and Irish soda bread pictured)
- Laurie’s Tea Selection was Margaret’s Orchard – a lovely Darjeeling
- China Selection was Hutschenreuther Selb teacup and plate. Both my sisters are big fans of the teacup and plate set, so no surprise this gorgeous setting was pulled out. The creamer is a Shelley Dainty Mauve. The jar is the picture is a biscuit jar made by Royal Winton, Grimwades, England.
And me!

Beth’s Breakfast Skype setup
- Beth’s Menu selection –
  - Toffee Scone with curd and currant jam (the Toffee Scone recipe will be highlighted in an upcoming post – so stay tuned for a delicious scone)
  - Egg, Cheese, Sausage Omelet
  - Fresh Blueberries
- Tea of choice – English Breakfast
- China selection – Moonstone plate and berry dish, Arthur Wood and Sons Teapot (such a beauty), Royal Standard English Bone China teacup. I too used a Shelley creamer and sugar.
We chatted about everything, pontificating on issues like we really knew what we were talking about then laughing at ourselves. We oohed and aahed at the china and enjoyed a meal together. The total virtual event took up over 2 hours of the airways and probably the most important part, it melted the miles and made all of us feel special. It was a sweet time of conversation in an environment that was very familiar to us….afternoon tea.

Here’s How To Have A Virtual Mother’s Day Tea
1. Set up a virtual celebration with your mother or the mom’s that you want to connect with. They are many free platforms available and very easy to use. Most will allow for multiple callers in the meeting. We used Skype but I have also used Zoom, both successfully.
2. Set the date and the time and send out an invitation. I was coordinating the invitation and sent an email invitation a few days ahead.
3. Outline what you want to do during the time – a Cream Tea or a full plate together or even just snacks and tea.
4. Give some guidance for food and tea and accoutrements. If you are local but are not able to meet up, you can prepare the food and drop it off.
5. Give some guidance on dress or theme. Definitely dress the part and have some fun with it. It doesn’t take a lot to make your time very special.
But most of all, the most important thing is the time that is spent together. So whether you have hi-end food, fancy china or are all dressed up or nothing at all…..its the heart felt celebration of the love you have for one another.
Chatting about everything…always with opinion
You will have giggles on your hats, comments and critiques on each other’s menus, and delights in connecting on these special times. Though it won’t always be the case, the virtual tea gives you a great option for staying connected through the miles.

I dearly love my sisters and they bring me great joy. So very blessed by them. Both are beautiful women, they love the tea, they love the china and just love having fun together. Age and wisdom have brought us close and we have become the best of friends. Thank you Barbara and Laurie. I raise a toast to you both for being the best.
So consider stepping out and have a virtual Mother’s Day Tea….just connect and celebrate each other. You won’t regret it.
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Beth 68 Comments
Cups, Cozies and China, Enjoying Together, Memories, Uncategorized

Tea Tastings with Spring Blooms

April 20, 2020
Spring brings rebirth to our seasons. It comes as a fresh start after the sometimes long winter. We look forward to it and it begins a season of growth and planting. In this challenging season, I am excited to share with you some new tea tasting with spring blooms.

Before we get started, a couple stories and accolades. First, about the pictures. These pictures are from those early spring strolls that we are all taking these days. The first blooms of spring were captured by three beautiful women – Brenda, Marissa, and my daughter. Thank you for these demonstrations of God’s consistent character and presence in spring.

Secondly, about the teas. I have wanted to get out and sample some new teas. With all of us being at home these days, I have not been able to to this. To my surprise, one day a package arrived at my home. Inside was a sweet note of thanks from my daughter-in-law’s mother, thanking me for taking care of her daughter during a recent illness. What an unnecessary surprise and treat. But inside the box was the best – a selection of teas that I had not had before. I was delighted and blessed. These teas set the basis for this session of tastings.

Many thanks to all these contributions to this latest adventure.

Tea and Treats Gift Box

Using the colors of the flowers, I have taken these first blooms and have coupled them with some of my teacups. Along with this, I have paired a new tea for your tasting enjoyment. Let’s take some time to deep breathe and enjoy the walk through God’s beautiful creations. Come along with me for a virtual spring stroll.

Tea Tasting Guidelines

A reminder of the process. Let’s use the tea tasting guidelines that were posted some time ago. Here’s a refresher.
1. Assemble and setup brewing station and table
2. Place a small amount of the loose tea in a bowl or plate. Smell the tea and note flavors or scents of the raw tea.
3. Steep the tea according to the directions.
4. In a fresh cup, pour a portion of tea. Observe the color and the smell of the steeped tea.
5. First sip the tea with no additives.
6. Then begin with additives –
  1. Sugar alone
  2. Milk alone
  3. Sugar and milk
7. Discuss impressions – likes, dislikes, possible pairings with food.
8. Repeat process for additional tastings, getting fresh cups and pot
Click here for a copy of your Tea Tasting Guidelines for the Daily Enthusiast

Tea Tasting Guidelines For the Daily Enthusiast
Download

Here’s the previous post https://teastheseason3.com/tea-tasting-2-the-adventure-continues/

Let’s taste…..

Blueberry Black Tea

Our first selection is a reflection of blues. This is Blueberry Black Tea. This tea is from Yunnan China and is a mix of black tea and blueberries. You can see and smell the blueberries in the loose tea. When this tea is steeped, it takes on a very light hue of blue within the black tea. The first smell of the steeped tea is definitely blueberry, the taste as well but is subtle. With a little sugar added, the blueberry taste is definitely accentuated. With milk, I felt it dulled the flavor – and the color was a purple gray. I would enjoy this tea again, using a small amount of sugar to enhance the blueberry flavor. Steep this tea for 3-5 minutes.

Blue Setting with Blueberry Black Tea

The Blueberry Black Tea was served in Greystone teapot by Johnson Brothers and enjoyed in a teacup by Hidone – Blueberry made in Japan.

Spring Purple Blue Flowers

Teacups – Hidone Blueberry Japan / Morning Glory by Shelley

Lemon Drop Mate

This tasting was for Lemon Drop Mate, a white tea that has been infused with lemon and combined with Macha. The loose leaf tea has a gorgeous grassy look and a light citrus smell. The steeped tea has a delicate lemon taste with almost a mint-like flavor and has this beautiful light amber color. You can taste the Macha and its very pleasant to the tea. I actually enjoyed this plain or with sugar and milk. When I tried the sugar alone, it was too sweet and almost tasted like a candy – for me too much. I will have this tea again – it was surprisingly delightful. Steep this tea for 3 minutes.

Yellow setting with Lemon Drop Mate Tea

The Lemon Drop Mate was served in a Furio Home teapot and enjoyed in Hautschenreuther Selb Bavaria Favorite teacup.

California Hike

Teacups – top Paragon, middle Colclough English Bone China, Art Deco Gladstone China

Raspberry Pink Champagne

This Raspberry Pink Champagne is a white tea with the taste of raspberries and a slight fizz of champagne. The tea was accompanied by a Raspberry Champagne sugar. The loose leaf tea is a large lighter green leaf and is rough cut. There is a light hint of raspberry in the smell. Without any additive, the flavor is gentle and very mellow. With a little sugar, the flavor of the raspberries is stronger. Using the Raspberry Champagne sugar was a fun addition and definitely rounded out the flavor. Milk again for me seemed to mellow out the flavor too much. My daughter-in-law found it enjoyable. I have not been a fan of white teas, but I would definitely drink this again. It was delightful. Steep this tea for 3 minutes and yields a beautiful light amber color.

Pink Setting with Raspberry Champagne Tea

The Raspberry Champagne tea was served in an Old Amsterdam teapot and enjoyed in English Castle Staffordshire – floral pattern teacup.

Spring Pink Flowers

English Staffordshire and Royal Vale Pink Floral Teacups

Rooibos Chai

I absolutely love Rooibos teas and this one did not disappoint. This was Rooibos Chai. All the spices of Chai with the tastes of Rooibos. The loose leaf has a spicy fragrance and a beautiful mix of whole spices. The steeped tea had that familiar Chai fragrance along with the dark auburn that Rooibos teas have. It was beautiful. The first taste is clear with the spices but not over powering at all. With a little sugar added, the spices became very clear. A little milk, and it was a delicious blend with a nice creaminess. My recommendation is actually with, without sugar and / or milk. I did receive some Chai Sugar, for me it was a little too sweet and masked the Rooibos flavor. This is definitely one that I will continue to enjoy. And since there is no caffeine in a Rooibos tea, you can enjoy this anytime of the day or evening. Steeping time for this tea is 5 minutes.

Butterfly setting with Rooibos Chai

Chair Rooibos as served with a hand glazed English Cordon Bleu BIA pot and enjoyed in a vintage Rosina teacup.

Butterfly in spring flowers

Focusing on the butterfly, this is a 1950’s Rosina English Bone China teacup

Berry White

This last tea is called Berry White. This is another white tea blend that includes a mix of natural berries – blueberries, raspberries, schizandra berries, strawberries, and hibiscus. Natural flavors of lychee and plums were also present with some jasmine. The loose leaf tea was a beautiful painting of all the berries. Raspberry and strawberry were the prominent fragrance. Once steeped, it yielded a berry colored tea that was reflective of the many combinations adn paired beautifully with the china. Even though it had a somewhat astringent character, the tea was delicious on its own. An addition of a little sugar was okay, it really wasn’t needed for this tea. And no milk. This tea was able to be enjoyed on its own. I will have this tea again and would serve it for a dessert phase of an afternoon tea. This tea is steeped for 6 minutes.

Purple Setting with Berry White tea

Spring Purple Crocus

Berry White Mitterteich Bavaria Violet teacup / Japanese bone china

Mitterteich Bavaria Violet teacup / Japanese bone china

Though our stroll is done, the seasons will continue…the times will change and we can be grateful that the desert once again yields to spring. Did you have a favorite? I hope that this brings you some comforting reflections and reassurance of hope.

The wilderness and the dry land shall be glad; the desert shall rejoice and blossom like the crocus; it shall blossom abundantly and rejoice with joy and singing. Isaiah 35:1

Credits and accolades….

The teas used in this post came from The Spice and Tea Exchange https://www.spiceandtea.com/ Check it out – I am sure you will enjoy it!

The gorgeous cozies were designed and sewn by my sister. Previously highlighted in this post Cozy Up To A Warm Cup of Tea https://teastheseason3.com/cozy-up-to-a-warm-cup-of-tea/
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Beth 60 Comments