Biscuits and Cakes

I shall be trying some new recipes for light and crumbly biscuits and light and delicate tasting cakes to rich fruit cakes and shortbread biscuits to accomany the teas. I have recently tried  a very unusual "Miso and Walnut biscuit". It was delicious.

Different teas deserve a differing array of bicuits and cakes to show off and harmonise with their wonderful flavours. As there can be quite a robust earthy taste to Kenyan tea  that could take a fruitcake or Victoria Sponge. On the other end of the scale a soft floral white tip tea needs something light and slightly sweet, not to overpower the taste. Perhaps a lavender scented biscuit.

Tea Smith Tea Bar

I went to Spitalfields market. I love that place. So many lovely shops and market stalls to peruse.

I came across a lovely Tea House called Tea Smith  http://www.teasmith.co.uk/ they have a tea bar, where they serve different types of teas. Black, Red,  green, floral and white teas. All served in little Chinese style cups.

A delicious array of biscuits and chocolates are also displayed for purchase to accompany the delicious teas.
My favourites are a green Oolong tea. Light and refreshing with a beautiful aroma and a floral scented white tea from the Himalyan mountains.

Liquid Wisdom: A Cup of Tea for All That Ails Ye

Liquid Wisdom: A Cup of Tea for All That Ails Ye

Learn about Chinese Tea Online - Canton Tea School

Learn about Chinese Tea Online - Canton Tea School

Sweet Angel Delights

I have a website called www.sweetangeldelights.co.uk  have added a page called The Tea Parlour. I have just revised some menus for this new venture you may like to see. Also a delicious Christmas Afternoon Tea menu.

I found a lovely book today called "Tea with Mrs Simkins". wonderful, lots of recipes and ideas for a delightful afternoon or high tea. I shall be reading this with zest.

Tea with Mrs Simkins

Warmly Spiced and Wholesome Apple Cake 

Although there is no getting away from the fact that this is a cake, it is a good and wholesome one (and extremely delicious too) made with fresh eggs and butter, wholemeal flour and plenty of apple. Even the cinnamon is good for you: apparently, it may improve digestion, help relieve a blocked nose, ease muscle and joint pain, improve the circulation, help prevent gum disease and tooth decay, and kill certain types of bacteria! 

• 225g (8oz) wholemeal flour
• 1½ teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon mixed spice
• 110g (4oz) butter
• 110g (4oz) soft brown sugar, plus a little more for the top 250g 
• 3 eggs beaten
• (9oz) peeled, cored, apples (cooking, eating or a mixture of both)

You will need a greased loose bottomed 20cm (8 inch) cake tin

Preheat oven to 160C (fan ovens) or equivalent

Put the flour into a bowl, sieve the baking powder and spices over the top and give it all a good stir to ensure an even distribution.

Cut the butter into small dice and rub into the flour mixture and stir in the sugar. Blend in the eggs with a wooden spoon so that all the dry ingredients are moist and coated with egg: it will still look quite rough and crumbly.

Slice the apples in half and place flat side down on a board. Cut into slices of about ½ to ¾ of a centimetre. Save some of the neatest slices for the top of the cake and stir the rest into the cake mixture: some slices will break up but that’s fine. (You may find it easier to mix the apple in with your hands: if you wear any rings set with stones and have forgotten to take them off, now could be a very good time to remember!)

Smooth the top of the cake with the back of a metal spoon: wet the spoon to make it easier. Arrange the last of the apple slices over the top and sprinkle with about a teaspoon of sugar.

Cover loosely with greaseproof paper, tucking it underneath the tin to secure and bake in a preheated oven for approximately 1¼ hours, until springy to the touch and a skewer inserted comes out clean. Leave in the tin for a few moments, then remove and cool on a wire rack. Store in an airtight tin.

Eat warm or cold. 


http://www.mrssimkins.co.uk

Networking

"Last night, Monday 18th October 2010, I attended an east London networking group hosted by Karen Flint from N.D.P

www.newdirectionpartnership.co.uk The evening had two speakers, May King Tsang, whom I have met several times,  runs her own tea company  http://maykingtea.vpweb.co.uk/ She know everything you'll need to know about Tea."

Another nice lady was speaking last night called Claire Boyles Business coach, Entrepreneur and Public speaker http://managementmatters.jimdo.com/ she spoke about "Twitter" and how it's very important in media and promoting businesses.


I find these events really inspiring and you meet such great people. There are a lot of networking groups in your area in the UK and around the world.

Leaf teas and infusions

Leaf teas make health an everyday pleasure !

Most of us don't need a reason to drink tea, we enjoy it for its taste and the satisfaction it gives us. But if we told you that it can do you good too? Would you drink more of it? Next time you feel hesitant when you're onto your fourth cup or so just remember that tea, in the scheme of things, is pretty harmless! And there is nothing new there. The usage of tea as a soft remedy goes back as far as the plant itself! (But let’s be clear, tea is not a "medicine"). Tea is authentic, natural, 0 calorie, less than half the caffeine of coffee and in a world of E numbers it is a refreshingly simple and obvious choice. In fact 4 cups of tea a day is believed to contribute to a healthy lifestyle ! Tea contains minerals (incl. potassium) and vitamins (incl. Niacin and Roboflavin). Some of the specific benefits of tea have been highlighted by scientist communities include hydration, stimulation, and good source of nutrients. But the two benefits that have been given the most attention and interest are:

Body cells protection 
Since the 1990’s, tea benefits have been observed in serious illnesses like cancer. Indeed, tea contains protective antioxidants (from its polyphenols also found in fruits and wine), which fight free radicals. Free radicals are responsible for the ageing of cells, often weakened during these illnesses and deteriorating the immune system. Green tea and particularly white tea are believed to be very rich in antioxidants.

Good for the arteries
It is believed that tea may have cardiovascular protective properties, including the possible ability to help a reduction in blood lipids, which has also led to believe tea might help melting body fats and therefore help your figure...(not sure about that)

Quality leaf teas are superior in health properties!
Quality leaf teas start with a quality picking process, involving picking, by hand most of the time, only the youngest tea leaves and buds, the most exposed to the sun and believed to contain more essential oils and vitamins than the bigger older leaves. Standard teas use mechanised picking, less selective, often picking up to the 10th leaf and often mixed with less interesting stalk, the latter very poor in goodness. It is believed that most of the protective antioxidants in tea are contained in the youngest leaves of the tea bush...This is not a new fact, already a study by Dr Harler decades ago suggested that 90% of the antioxidants were in the top 3 leaves and buds. One more reason why avoiding poor supermarket teabags!!

See www.teacouncil.co.uk for more information about tea and health. 

Leaf teas make health an everyday pleasure !
Most of us don't need a reason to drink tea, we enjoy it for its taste and the satisfaction it gives us. But if we told you that it can do you good too? Would you drink more of it? Next time you feel hesitant when you're onto your fourth cup or so just remember that tea, in the scheme of things, is pretty harmless! And there is nothing new there. The usage of tea as a soft remedy goes back as far as the plant itself! (But let’s be clear, tea is not a "medicine"). Tea is authentic, natural, 0 calorie, less than half the caffeine of coffee and in a world of E numbers it is a refreshingly simple and obvious choice. In fact 4 cups of tea a day is believed to contribute to a healthy lifestyle ! Tea contains minerals (incl. potassium) and vitamins (incl. Niacin and Roboflavin). Some of the specific benefits of tea have been highlighted by scientist communities include hydration, stimulation, and good source of nutrients. But the two benefits that have been given the most attention and interest are:

Body cells protection 
Since the 1990’s, tea benefits have been observed in serious illnesses like cancer. Indeed, tea contains protective antioxidants (from its polyphenols also found in fruits and wine), which fight free radicals. Free radicals are responsible for the ageing of cells, often weakened during these illnesses and deteriorating the immune system. Green tea and particularly white tea are believed to be very rich in antioxidants.

Good for the arteries
It is believed that tea may have cardiovascular protective properties, including the possible ability to help a reduction in blood lipids, which has also led to believe tea might help melting body fats and therefore help your figure...(not sure about that)

Quality leaf teas are superior in health properties!
Quality leaf teas start with a quality picking process, involving picking, by hand most of the time, only the youngest tea leaves and buds, the most exposed to the sun and believed to contain more essential oils and vitamins than the bigger older leaves. Standard teas use mechanised picking, less selective, often picking up to the 10th leaf and often mixed with less interesting stalk, the latter very poor in goodness. It is believed that most of the protective antioxidants in tea are contained in the youngest leaves of the tea bush...This is not a new fact, already a study by Dr Harler decades ago suggested that 90% of the antioxidants were in the top 3 leaves and buds. One more reason why avoiding poor supermarket teabags!!

See www.teacouncil.co.uk for more information about tea and health. 

http://www.leafshop.co.uk

Afternoon tea selection

Traditional Afternoon Tea

A selection of finger sandwiches on brown and white bread. 

Smoked salmon, cream cheese, egg mayonnaise

Freshly baked scones either plain or fruit served with clotted cream and strawberry preserve. 

A choice of home baked cakes: Victoria sponge, walnut and coffee & lemon drizzle. 

A selection of teas: Breakfast tea, Earl Grey, fruit, chamomile, Jasmine & green tea 

All served on vintage crockery, with white linen, cake stands included in price

£15.00 per person

Opulent Afternoon Tea

A choice of finger sandwiches on brown and white bread

Smoked salmon, cream cheese, egg mayonnaise, ham & English mustard

Freshly baked plain or fruit scones with clotted cream and strawberry preserve

Vanilla and chocolate cupcakes with butter cream

A choice of home baked cakes: Victoria sponge, chocolate fudge cake, lemon drizzle & walnut and coffee

A selection of teas: Breakfast tea, Earl Grey, fruit, chamomile, Jasmine & green tea 

A glass of rose or white wine 

All served on vintage crockery, with white linen, cake stands included in price.

£20.00 per person

Decadent Afternoon Tea

A choice of finger sandwiches on brown and white bread

Smoked salmon, cream cheese, egg mayonnaise, ham & English mustard, brie and cranberry

Freshly baked plain or fruit scones with clotted cream and strawberry preserve

Vanilla and chocolate cupcakes with butter cream

Rose water meringues with fresh cream

Handmade chocolate truffles

A choice of home baked cakes: Victoria sponge, chocolate fudge cake, lemon drizzle & walnut and coffee

A selection of teas: Breakfast tea, Earl Grey, fruit chamomile, Jasmine & green tea 

freshly brewed filter coffee 

A glass of champagne

£25.00 per person

A Children's Afternoon Tea

Finger sandwiches with a choice of fillings:

peanut butter

strawberry jam

Marmite

Dairy Lea

Shortbread cookies

cupcakes with butter cream

A choice of tea, hot chocolate or squash

£8.00 per child

Extras

Cookie favours @ £2.00 each (wrapped in a cello bag)

Celebration cakes from £25.00

All teas will be served by a waitress and we shall clear and wash up for you,

so you can relax and enjoy your celebration

Minimum of 10 persons for all tea parties

All about tea

http://www.inpursuitoftea.com/default.asp

Tea Types All tea comes from one plant, Camellia sinensis. The differences in the many teas we have -- whites, greens, oolongs, blacks, and pu-erhs -- is in the specific varietal that was used, the local environment the tea was grown in, and the way it was processed.

WHITE TEAWhite tea is minimally processed; it is generally only picked and air dried. The highest-quality white teas are picked early in the spring before the leaf buds have opened and while still covered with silkywhite hair. The traditional varietals used for white tea have abundant downy hair on the young leaf shoots. These delicate teas have clear flavors that tend toward savory, nutty, and vegetal. Traditionally harvested in China, they are the focus of many studies on health benefits for their high levels of antioxidants. Click here to view our selection of white teas.OOLONG TEA Oolong tea is oxidized and often rolled after picking, allowing the essential oils to react with the air. This process turns the leaf darker and produces distinctive fragrances before heat is added to set the taste. The resulting tea can be anywhere between a green and a black tea, depending on the processing method. Oolongs can be recognized by their large leaves and a complexity of flavor that ranges from highly floral and intensely fruity to mildly roasted with honey nuances. The tea maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes. The finest oolongs are often prepared and enjoyed Gong Fu style to savor their complex tastes and fragrances. Click here to view our selection of oolong teas. BLACK TEABlack tea, or red tea as it is known in China, is a result of the complete oxidation of the leaf. First produced in China, the tea increased in popularity when the British cultivated the plant in India, Sri Lanka, and Africa. First the leaf is spread out and left to wither (wilt), losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey.Click here to view our selection of black teas. PU-ERH TEAPu-erh tea is aged, post-fermented, and often compressed into bricks. Its name comes from the town of Pu-erh in Southwestern China. Pu-erhs have a strong earthy taste that gains complexity over time. Some prized pu-erh teas are more than 50 years old and are very rare. Drunk for centuries by the Chinese, pu-erh is said to lower cholesterol, aid digestion, and cure hangovers.Click here to view our selection of pu-erh teas. HERBAL INFUSIONSHerbal infusions, or tisanes, are not teas. They are made from other plants and flowers, and they do not contain any caffeine. Common examples are lemon verbena, chamomile, lavender, and mint.Click here to view our selection of herbal teas. GREEN TEAGreen tea is picked and quickly heated by steaming or pan firing. The goodness of the leaf is sealed inside. Green tea has a short life span - it doesn't stay fresh long. The most well-known greens come from China and Japan. The flavors are grassy, vegetal, nutty, and sweet. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea. Click here to view out selection of green teas.

Traditional afternoon tea

This is a new venture for me. A delightful English afternoon tea. I call it "The Tea Parlour". I shall offer three different menus. Traditional Afternoon Tea. Opulent Afternoon Tea & Decadent Afternoon Tea.



I love the idea of a nostalgic visit to days gone by and enjoy a typical afternoon cream tea served in your home on pretty vintage crockery and white table linen.

English History Tea in Britain Tea, that most quintessential of English drinks, is a relative latecomer to British shores. Although the custom of drinking tea dates back to the third millennium BC in China, it was not until the mid 17th century that the beverage first appeared in England. The use of tea spread slowly from its Asian homeland, reaching Europe by way of Venice around 1560, although Portuguese trading ships may have made contact with the Chinese as early as 1515. Tea shop in Chilham, Kent   It was the Portuguese and Dutch traders who first imported tea to Europe, with regular shipments by 1610. England was a latecomer to the tea trade, as the East India Company did not capitalize on tea's popularity until the mid-18th century. Coffee Houses. Curiously, it was the London coffee houses that were responsible for introducing tea to England. One of the first coffee house merchants to offer tea was Thomas Garway, who owned an establishment in Exchange Alley. He sold both liquid and dry tea to the public as early as 1657. Three years later he issued a broadsheet advertising tea at £6 and £10 per pound (ouch!), touting its virtues at "making the body active and lusty", and "preserving perfect health until extreme old age". Tea gained popularity quickly in the coffee houses, and by 1700 over 500 coffee houses sold it. This distressed the tavern owners, as tea cut their sales of ale and gin, and it was bad news for the government, who depended upon a steady stream of revenue from taxes on liquor sales. By 1750 tea had become the favoured drink of Britain's lower classes. Taxation on Tea. Charles II did his bit to counter the growth of tea, with several acts forbidding its sale in private houses. This measure was designed to counter sedition, but it was so unpopular that it was impossible to enforce. A 1676 act taxed tea and required coffee house operators to apply for a license. This was just the start of government attempts to control, or at least, to profit from the popularity of tea in Britain. By the mid 18th century the duty on tea had reached an absurd 119%. This heavy taxation had the effect of creating a whole new industry - tea smuggling. Smuggling Tea. Ships from Holland and Scandinavia brought tea to the British coast, then stood offshore while smugglers met them and unloaded the precious cargo in small vessels. The smugglers, often local fishermen, snuck the tea inland through underground passages and hidden paths to special hiding places. One of the best hiding places was in the local parish church! Even smuggled tea was expensive, however, and therefore extremely profitable, so many smugglers began to adulterate the tea with other substances, such as willow, licorice, and sloe leaves. Used tea leaves were also redried and added to fresh leaves. Finally, in 1784 William Pitt the Younger introduced the Commutation Act, which dropped the tax on tea from 119% to 12.5%, effectively ending smuggling. Adulteration remained a problem, though, until the Food and Drug Act of 1875 brought in stiff penalties for the practice. Tea Clippers. In the early 1800's ships carrying tea from the Far East to Britain could take over a year to bring home their precious cargo. When the East India Company was given a monopoly on the tea trade in 1832, they realized the need to cut the time of this journey. The Americans actually designed the first "clippers", or streamlined, tall-masted vessels, but the British were close behind. These clippers sped along at nearly 18 knots by contemporary accounts - nearly as fast as a modern ocean liner. So great was the race for speed that an annual competition was begun for clippers to race from the Canton River to the London Docks. The first ship to unload its cargo won the captain and crew a hefty bonus. The most famous of the clipper ships was the Cutty Sark, built in 1868. It only made the tea run eight times, but for its era it was a remarkable ship. The Cutty Sark is now on exhibition at Greenwich. Tea Customs. Afternoon tea is said to have originated with one person; Anna, 7th Duchess of Bedford. In the early 1800's she launched the idea of having tea in the late afternoon to bridge the gap between luncheon and dinner, which in fashionable circles might not be served until 8 o'clock at night. This fashionable custom soon evolved into high tea among the working classes, where this late afternoon repast became the main meal of the day. Tea Gardens. The popular pleasure gardens of Ranelagh and Vauxhall in London began serving tea around 1730. An evening of dancing and watching fireworks would be capped by tea. The concept caught on, and soon Tea Gardens opened all over Britain. Usually the gardens were opened on Saturday and Sunday, and an afternoon of entertainment and dancing would be highlighted by serving tea. Tea Shops - that oh, so British establishment, can be traced to one person. In 1864 the woman manager of the Aerated Bread Company began the custom of serving food and drink to her customers. Her best customers were favoured with tea. Soon everyone was asking for the same treatment. The concept of tea shops spread throughout Britain like wildfire, not in the least because tea shops provided a place where an unchaperoned woman could meet her friends and socialize without damage to her reputation. Tea and Pottery. What connection, you might be excused for asking, does tea have with the growth of the British pottery industry? Simply this: tea in China was traditionally drunk from cups without handles. When tea became popular in Britain, there was a crying need for good cups with handles, to suit British habits. This made for tremendous growth in the pottery and porcelain industry, and the prosperity of such companies as Wedgwood, Spode, and Royal Doulton. Note: much of the material in this article is based on the excellent "History of Tea" on the web site of the Tea Council. http://www.britainexpress.com/History/tea-in-britain.htm

Welcome

Afternoon Tea

The mania for tea had swept across England soon after it had become popular in Holland and imports rose five fold between 1699 and 1708, but it was not until Anna, the Duchess of Bedford (1788-1861) decided that the "sinking feeling" she experienced in the late afternoon called for the adoption of the European idea of 'tea service' and created, what we now call ‘tea time’.

She did this by inviting friends to join her for an additional summer meal at five o'clock in her rooms at Belvoir Castle. The menu was simply bread and butter sandwiches and small cakes. It proved so popular she took the idea back to London with her, and it soon caught on. Of course, the afternoon ritual was as much centred around conversation and gossip as food and drink.

Eventually, two distinct forms of tea services evolved: ‘High Tea’ and ‘Low Tea’. Low tea being served in the ‘low’ part of the afternoon and was generally served in aristocratic homes of the wealthy, featuring tea and gourmet delights – again the emphasis was on presentation and conversation. ‘High' Tea, also know as ‘Meat Tea’, was served with the main meal of the day.

The English Tea Garden

The idea of ‘Tea Gardens’ was inspired by Dutch ‘tavern garden teas’. Ladies and gentlemen took tea outdoors with entertainment and diversions, such as concerts, arbors, flowered walks, bowling greens and gambling.

A typical colonial tea garden

Women were permitted to enter mixed public gatherings for the first time without social criticism. It was at Tea Garden events that the custom of 'tipping' was developed as a method of ensuring prompt service. In fact, each table had a small wooden box with the letters ‘T.I.P.S.’ inscribed on them. The letters stood for: ‘To Insure Prompt Service’.

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Tea Gardens where highly popular in England throughout the twentieth century and although they are now somewhat scarce, they still remain popular today.

Tea Rooms, Tea Courts, and Tea Dances

In the late 1880's, fine hotels in England and America began to offer ‘tea service’ in Tea Rooms and Tea Courts. Tea was served in the late afternoon to Victorian ladies and gentlemen who could meet for for tea, conversation and gossip in a socially acceptable way.

A typical tea room

By 1910, hotels began to host Tea Dances in the afternoon as various dance crazes began to rival the obsession for tea. These were very popular among younger people who used them to meet members of the opposite sex.

http://www.victorianteashop.co.uk/history.html