During one of my travels I was fortunate enough to have high tea around the corner from the Windsor Castle. I was with a friend who lives in England and so I had the opportunity to enjoy an authentic British custom.
I love these rituals and have collected teapots since I was a young woman. The United States like England each have their own tea party rituals and we both share similar tea party mannerisms with just a touch individuality.
The utensils are a pouring vessel better known as a teapot, teacups for drinking, scones and good company. We have tea times in the states, just not as formal as England, but our tea times are still as enjoyable.
Our history of tea goes back to the Boston Tea Party in 1773. We as Americans did what we still do today and that is to take action for our individual rights. For Americans the Boston Tea Party was our initiation into the American Revolutionary War; a fight for independence. Nowadays, instead of throwing our tea into the harbors we enjoy it with wonderful scones and teacakes.
But before we get to the recipes for these treats; there is some information about tea that you need to know. First there are specific methods used for tea strainers; by the pot, or by the cup. You have choices of loose tea leaves in your teapot or your teacup.
There are simple and fancy tea leaf holders made of medal, fancy sachets or a plain ole’ teabag. I like a pretty teapot with loose leaves and I pour into my teacup using an individual cup strainer to catch the leaves. The most important part about making tea is to allow the leaves to brew in the water for at least 6-8 minutes. Any sooner that this and you will get a watery drink rather than the full flavor of the tea you selected.
Next let’s talk about teas as they vary in flavor as well. According to health journals all of the teas are healthy and each has their own characteristics and flavor due to the processing of fermentation or no fermentation. And from here, different flavors are added and as the teas are mixed with fruits, flowers, herbs or spices, another level of flavor is created.
The four teas are green, black, white and oolong:
- Green teas are energizers and have a light green color. This tea originates from China and a common flavor added to green tea is jasmine which adds a flowery taste to the tea.
- Black tea is a roasted tea, a great antioxidant and of course is dark in color. Because of its color this is also a much stronger tasting tea. It's perfect drinking alone or with milk and sugar. Earl Grey is a popular black tea and a well known. Another black tea that is a favorite is the English Breakfast tea.
- White teas are noted for a sweeter flavor, and a much lighter taste. They are also the most expensive tea of the group to purchase. This tea is not processed like the others and is said to have a stronger medicinal affect.
- Oolong tea is somewhere in the middle when it comes to fermentation. It's noted to be good for your digestion and your metabolism. It's said to be a good diet tea.
Let’s take a look at the scone, which is known as a quick bread because there is no rising time, you mix, you knead the dough, cut out the scones, bake them and eat.
This is a basic recipe and you can change the flavors to these scones as you like. You can add cheeses, peppers, fruits and nuts to this basic recipe. You can use a cream instead of milk and add some sour cream for another flavor to this bread. It’s a great starter recipe for beginning bakers.
Ingredients:·
- 2-3 cups all-purpose flour
- 5 tsp. baking powder
- 1 tsp. salt
- ¾ stick of unsalted butter
- 1 egg
- 1 cup milk or cream
- ¾ cup sugar if you would like a sweeter tasting scone – optional
Preparation:
Preheat your oven to 450. Combine all of the dry ingredients, cut in the butter until you have what looks like breadcrumbs. Make a well in the center of the flour mixture. Mixing with a fork, slowly add the liquid until you have dough. If you need more liquid add it slowly to get your dough formed.
Next flour your counter, knead the dough and roll it out. Using a cookie cutter cut your scones and place them on a greased baking sheet. Brush the tops with an egg wash and bake them for 10 minutes.