ELIMINATE "EFS" !
(Event Fatigue Syndrome)
HAVE A CUP OF TEA ALONE
OR
HAVE AN ELEGANT "HIGH TEA" PARTY
No, I don’t blog about food, clothes, or style outside of the home. However, being from a high-tone white trash family I think a proper tea is something a well-run home should know how to prepare and serve. Makes you look all fancy an’ stuff…
As a child of the south the only 'tea' I knew of was sweetened iced tea, prepared as strong as possible, packed with sugar and served with a lemon wedged over the edge of the glass. Iced tea was the 'summer' drink, in the winter you switched to ‘cokola’... If you wanted a hot beverage there was only coffee, or cocoa(Swiss Miss) if you were a kid. If you were lucky you'd also get something sweet to eat...
Lately tea is edging in on the over-hyped coffee market, becoming a popular warm drink in lieu of coffee as it has less caffeine and provides great antioxidant qualities...who knew???
Herewith, are the proper preparation guidelines for a perfect cup of tea and ways to serve it, either as a “Low Tea” or “High Tea” which I always think of as a tad pompous, but nice to know anyhow. Have fun, camp it up...have a fancy-ass bi-partisan tea party this holiday.
DONT FORGET TO CLICK ON THE GREEN HIGHLIGHTED WORDS FOR DESCRIPTIONS AND RECIPES
BASIC, PROPER TEA PREPARATION
(IN THE KITCHEN)
1. Let your tap run for a minute or two before filling kettle, it aerates the water and draws fresher water that hasn't been stagnating in the pipes. When making any tea, be sure you begin with good water, it makes up over 90 % of the end product. Water quality and taste vary greatly between locales. If your water tastes really good out of the tap chances are it will make good tea. If there is any noticeable unpleasant taste in the tap water, e.g. Metallic, chlorine, earthiness etc. that taste will come through in the tea.
2. Fill the kettle and bring it to the proper temperature for the type tea your using.
4. The teapot should be near the kettle when it’s heating up.5. While the kettle is heating up fill the teapot with hot water from the tap. This warms the teapot itself. Swirl it around a bit.
6. When the kettle reaches proper temperature empty the teapot of the "warming water." Then measure the correct amount of tea into the pot. A good standard guideline is 1 rounded teaspoon per 8 oz. cup. This refers to a measuring teaspoon, not the teaspoon in your silverware set which is usually much larger than a true measuring teaspoon.
7. Add the hot water. Different teas require different steeping temperatures. Using the wrong steeping temperature is probably the most common error people make when preparing tea. You can buy a thermometer to gauge temperature or you can look for visual clues.
- Black tea generally should be made with water at a full, rolling boil, 212 degrees.
- Oolong tea should be made with water a little bit below boiling, between 190 and 203 degrees. The water should be steaming rapidly and there should many bubbles rising in the kettle, but not really breaking the surface.
- Green tea should be made with slightly cooler water, between 160 and 180 degrees. The steam should be wafting or gently swirling out of the kettle.
- White tea should be made with even cooler water, anywhere from 150 to 160 degrees, when you see the very first hint of steam.
- Herbal tea should typically be made with boiling water
DIFFERENT TEAS ALSO REQUIRE DIFFERENT STEEPING TIMES
- Black teas steep 4-6 minutes. Darjeeling’s are the exception; they should be steeped 2-3 minutes.
- Oolong teas vary dramatically and you need to experiment or follow the suggested steeping instructions on the bag. Many oolongs are perfect at 3-4 minutes; some need 6-8 minutes.
- Green teas should typically be steeped for much less time, 2-3 minutes.
- White teas typically should be steeped around 2 minutes, although some can be steeped much longer with good results.
- Herbals typically should be steeped a minimum of 4-6 minutes, some for up to 10 minutes.
IMPORTANT: All teas require room for the dried tea-leaf to expand greatly in size as it steeps in the hot water. Whatever preparation method you use make sure there is enough room for the leaf to expand up to 3-5 times in size. Brewing the leaves loose in the teapot and then straining works well. As do the teapots with insert infusers. This is why tea balls make poor tea; there is no room in the tea ball for the leaf to expand so the flavor never gets released into the liquid.
You'll need to separate the leaves from the liquid when the tea has steeped the proper length of time. Careful, most teas will turn bitter if steeped too long. Using a tea infuser, shown above, makes this step easy. Simply straining the brewed tea away from the leaves works well also shown below.
Making great tea is very easy,
but it does require a little bit of attention to detail.
CASUAL TEA AKA "LOW TEA"
Between 3:00 & 6:00 PM
Snack or dessert type foods are served to hold one over until the dinner hour
Between 3:00 & 6:00 PM
Snack or dessert type foods are served to hold one over until the dinner hour
SERVING DIRECTIONS:
On a tray with the following:
1. One teapot or thermal carafe with hot water only.
2. One teapot with loose tea in the hot water
OR if using tea bags: One tea-bag resting on a saucer. Don’t put the bag in the water, some like it weak, some like it strong, let the guest prepare it the way they like it.
3. A teacup or small mug on a saucer with a Demitasse Spoon
3. A teacup or small mug on a saucer with a Demitasse Spoon
4. Small bowl with sugar cubes or decorative sugars (natural cane or DEMERARA Sugar is best)
5. One slice of lemon on small dish or plate which can also hold the used tea bag.
6. Nicely folded small napkin.
6. Nicely folded small napkin.
FOOD for "LOW TEA"
It’s nice to have a small treat at teatime. Cream Scones topped with Devon Cream and strawberry jam is pure bliss!
Shortbread Cookies or savory breads like Banana or Walnut loaves are nice. Not candy, but Cheese Straws, even ginger snaps are a nice pairing.
"HIGH TEA"
BETWEEN 5:00 & 6:00 PM
A MORE ELEGANT LATE-DAY SNACK FOR PEOPLE WHO WILL ONLY HAVE A VERY SMALL SUPPER LATER IN THE EVENING
This may be had at a tea table in a living room served from a tray on a side table
A MORE ELEGANT LATE-DAY SNACK FOR PEOPLE WHO WILL ONLY HAVE A VERY SMALL SUPPER LATER IN THE EVENING
This may be had at a tea table in a living room served from a tray on a side table
SERVING DIRECTIONS:
1.One teapot with hot water and loose tea leaves
2. One smaller teapot of hot water only
3. Tea cups on saucers with a small demitasse spoons on each saucer
4. One small bowl with sugar cubes and sugar tongs. if using a granular sugar, use demerara with a spoon with a small "bowl"
5. One small pitcher of warmed 4% milk (not cream, not skim)
6. One small dish with thin lemon slices, not huge-ass wedges as the thin slice is put into the cup, not squeezed into it. If you have one, use a small fork or pik with the slices on the table
7. One small (10" x 10") starched and folded cloth napkin per guest.
2. One smaller teapot of hot water only
3. Tea cups on saucers with a small demitasse spoons on each saucer
4. One small bowl with sugar cubes and sugar tongs. if using a granular sugar, use demerara with a spoon with a small "bowl"
5. One small pitcher of warmed 4% milk (not cream, not skim)
6. One small dish with thin lemon slices, not huge-ass wedges as the thin slice is put into the cup, not squeezed into it. If you have one, use a small fork or pik with the slices on the table
7. One small (10" x 10") starched and folded cloth napkin per guest.
FOOD for "HIGH TEA"
English High Tea Time usually offers Tea Sandwiches of salmon (not sushi), ham, cucumber or egg-salad on white bread with the crust cut off. Cream scones with Devon Cream and jam is traditional, and tea time often ends with petits fours. Alcohol is not offered at teatime. Tea sandwiches should always be small enough so they may be handled with one hand.
"FORMAL TEA"
BETWEEN 3:00 & 6:00 PM
A FORMAL TEA IS FOR ENTERTAINING AN HONORED GUEST, STATE FUNCTIONS, SOCIAL GROUPS, DAYTIME CELEBRATIONS OR FORMAL BRIDAL SHOWERS ONLY.
GUESTS SHOULD BE DRESSED IN SWELL ATTIRE; MEN - JACKETS, LADIES - DRESSES
BETWEEN 3:00 & 6:00 PM
A FORMAL TEA IS FOR ENTERTAINING AN HONORED GUEST, STATE FUNCTIONS, SOCIAL GROUPS, DAYTIME CELEBRATIONS OR FORMAL BRIDAL SHOWERS ONLY.
GUESTS SHOULD BE DRESSED IN SWELL ATTIRE; MEN - JACKETS, LADIES - DRESSES
Same process as above, except the serving pieces are all silver or porcelain and part of a matching set, or "service"
1. Always use a "black" tea.
2. Lemon juice is pre-squeezed and served in a small silver or glass pitcher.
3. The entire "service" is kept stationary on a sidetable, buffet or butlers-tray table in the same room. It is NOT served from a handheld tray.
4. If properly staffed, guests are asked individually how they prefer their tea (milk, sugar, lemon)
5. The tea is then poured into porcelain cups and the condiments are added.
- If a guest prefers sugar: One cube is placed in the cup.
- If the guest prefers milk: A small amount is poured into the cup.
- If the guest prefers lemon: A few drops are poured in.
6. The hostess or servant NEVER stirs the guest’s tea.
3. The entire "service" is kept stationary on a sidetable, buffet or butlers-tray table in the same room. It is NOT served from a handheld tray.
4. If properly staffed, guests are asked individually how they prefer their tea (milk, sugar, lemon)
5. The tea is then poured into porcelain cups and the condiments are added.
- If a guest prefers sugar: One cube is placed in the cup.
- If the guest prefers milk: A small amount is poured into the cup.
- If the guest prefers lemon: A few drops are poured in.
6. The hostess or servant NEVER stirs the guest’s tea.
7. A demitasse spoon is placed on the saucer and the tea is handed to the guest with a napkin if the guest hasnt had anything to eat from the snack display.
8. If its self-service all the accoutrement are laid out on the serving table
9. Ample seating is required for the ladies to sit down.
10. Formal teas are NOT seated at a table, they are purposefully left unstructured so guests may mix and mingle.
11. Tea sandwiches and cakes may be passed by a servant, not the hostess. The table where the tea service is placed should have the food artfully displayed with forks, napkins and condiments conveniently placed nearby.
11. Condiments (butter, clotted-cream, jams, etc.) are NEVER put out in their retail containers. They should be placed in porcelain, silver or crystal dishs with the appropriate utensil. They may also be put out in a multi-compartment piece, like a relish dish.
8. If its self-service all the accoutrement are laid out on the serving table
9. Ample seating is required for the ladies to sit down.
10. Formal teas are NOT seated at a table, they are purposefully left unstructured so guests may mix and mingle.
11. Tea sandwiches and cakes may be passed by a servant, not the hostess. The table where the tea service is placed should have the food artfully displayed with forks, napkins and condiments conveniently placed nearby.
11. Tea can be replenished by taking the teapot to a guest, and returning with the condiments on a small tray. The hot water pot can be passed intermittently with the teapot.
The reason for a separate HOT water pot in addition to the teapot is the tea in the teapot continues to steep and becomes stronger as it sits. The separate hot water allows you to warm up your cup and weaken the tea from the teapot.
The foods served at "High Tea" are what we Americans would call a light meal, consisting of small portions of ham, fruits, savory breads and dessert cakes or puddings.
MOROCCAN TEA
ANOTHER WONDERFUL CULTURAL EXPERIENCE
The first time I was in Morocco I was surprised by their 'ceremony' of tea. They serve their mint-flavored tea in small decorated glasses, the size of a 6-8 oz. juice glass. It's poured rather ceremonioulsy from an elegant ewer allowing a long stream of tea to pour from the spout down into the small glasses three feet below.
It's a lovely, colorful ritual, similar to our "tea time" served with regional foods like Makrout - Moroccan Date Cookie and sweet cakes. But, their "tea time" with food is more similar to the Japanese tradition in which the offering of tea implies welcome, honor and friendship.
JAPANESE TEA
FOR TWELVE CENTURIES THIS CUSTOM OF HOSPITALITY ORIGINALLY DERIVED FROM ZEN BUDDHISM REMAINS RESPECTFULLY IN TACT
The tea ceremony developed as a "transformative practice, in particular that of Wabi, which means quiet or sober refinement, celebrating the mellow beauty that time and care impart to materials(the tea) and therefore tea time is generally referred to in Japanese as "way of tea"
Below is a modern Japanese "tea" served with fresh indigenous fruits like lychee fruit, apricots and plums
Here, a contemporary version of the traditional Japanese tea set with the handleless cups and squat teapot are beautiful in the celadon glazed ceramic
To keep hot water warm, a candle stand or alcohol burner is used for the hot water pot only.
To keep the teapots contents warm, dont rest it directly on a counter, place it on a towel or hotpad. Then get a tea cozy that fits over the entire pot, this keeps the tea inside warm much longer
ENJOY YOUR TEA AND YOUR HOLIDAYS!
You Can Do It, I'm Here to Help!
202.669.8669
jpdsodpb@aol.com
