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Brewing 101: How to brew your favorite cup of tea

How to brew your favorite cup of tea

  • Preheat teapot or vessel with hot water.
  • Bring filtered or drinking water to correct temperature.

    • Black tea, Herbals, Rooibos 195-212° just below boiling
    Oolong Tea 203° just below boiling
    Green Tea 140° or very hot
    White Tea 185° or very hot

  • Measure 1 teaspoon of tea per 8 oz. cup. Place tea in brewing basket, infuser, or disposable tea infuser.
  • Dump warming water. Pour in tea water.
  • Place brew basket in tea pot.
  • Brew tea for recommended time.

    • Recommended Brewing Times for Different Teas

    Black tea, Herbals, Rooibos for 3-6 min.
    Oolong Tea for 3-4 min.
    Green Tea for 2-6 min.
    White Tea some at 2-3 min. Some white at 7-10 min.

    And for those who love iced tea – here is an easy recipe for Cold Brew Iced Tea

By |2015-09-29T14:01:51-05:00March 10th, 2015|Brewing Tea 101, Recipe Box|Comments Off on Brewing 101: How to brew your favorite cup of tea
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Apple Cake with Hot Butter Sauce

We served this cake at one of our Harvest Tea Parties. The hot butter sauce just makes this mildly sweet apple cake so scrumptious.

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 2 eggs
  • 2 cups thick applesauce
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon fresh grated nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract

    • Preheat oven to 350. Grease and flour a 10″ tube pan. In large mixing bowl, cream butter and sugar together until fluffy. Beat in one egg at a time. Sitr in applesauce and vanilla.
    In a medium bowl, sift together flour, cinnamon, nutmeg, and baking soda. Gradually add flour mixture to applesauce mixture and blend thoroughly. Pour batter evenly into tube pan. Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Cook in pan for 15 minutes. Turn out on rack to cool.

    Hot Butter Sauce

    • 1 cup sugar
    • 1/2 cup unsalted butter
    • 1/2 cup heavy whipping cream
    • 1 tablespoon bourbon (optional)

      • Heat in saucepan until golden brown color.

By |2015-09-29T13:49:29-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Apple Cake with Hot Butter Sauce
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Traditional Cucumber Tea Sandwich

Traditional Cucumber Tea Sandwich
This favorite is one that is yummy anytime. Enjoy with a cup of one of our premium black teas.

  • English cucumber
  • 8 oz cream cheese
  • 2 1/2 Tablespoons butter
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 large handfuls of fresh basil
  • salt and cayenne pepper to taste
  • thin white bread (we use Pepperidge Farms)

    • Using a food processor, chop up basil. Add remaining ingredients except cucumber. Chill over night.
    Slice cucumber very thin, sprinkle with sea salt, place flat between paper towels. Squeeze and pull moisture from cucumbers.
    Butter white bread, spread with cream cheese mixture, layer with cucumbers. Top with another slice of bread that is buttered and has a light layer of the cream cheese mixture. Cut off crusts. Cut sandwich into desired shape. Enjoy with a cup of tea!

By |2015-09-29T13:50:14-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Traditional Cucumber Tea Sandwich
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Crunchy Almond Cheese Tea Sandwich

Crunchy Almond Cheese Sandwich

  • 16 oz. cream cheese softened
  • 6 Tablespoons butter softened
  • 1 cup chopped almonds – toasted
  • 1 Tablespoon dried parsley
  • 2 Tablespoons dried minced onion
  • 2 cups shredded cheddar cheese
  • Pumpernickel Bread

    • Combine all ingredients except bread. I use food processor – but do not over mix. Chill at least 2 hours before serving. Spread on pumpernickel for delicious sandwiches!

By |2015-09-29T13:50:30-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Crunchy Almond Cheese Tea Sandwich
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Anna Marie’s Cranberry Cake with Hot Butter Sauce

Cranberry Cake with Hot Butter Sauce
We love this cake! The bright red cranberries against the cake makes a beautiful holiday presentation. One of our family favorites. Perfect served for any Christmas event.

  • 2 Tablespoons of butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2-3 cups whole raw cranberries

    • Grease 9″ square pan. Cream butter and sugar, add vanilla. Sift in separate bowl: flour, baking powder and salt. Add approximately 1/3 of dry ingredients to butter mixture. Add some milk, alternate adding dry ingredients and then the milk. Fold in cranberries. Pour into pan and bake at 400° for about 30-35 minutes.
    Hot Butter Sauce

    • 1/2 cup butter
    • 1 cup sugar
    • 1/2 cup Milnot

      • Melt butter in sauce pan. Stir in sugar. Stir in Milnot. Simmer for 3-4 minutes. Slice the cake into individual servings and place on dessert plate. Drizzle plenty o hot butter sauce over each slice.

By |2015-09-29T13:50:42-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Anna Marie’s Cranberry Cake with Hot Butter Sauce
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Chaidoodles

Chaidoodles
Enjoy a Chaidoodle with a cup of brewed Anna Marie’s Masala Chai. Add a dollop of sweetened condensed to your cup to make a Chai Latte!

  • 1 cup sugar
  • 2 sticks softened butter
  • 2 eggs
  • 2 3/4 cup flour
  • 1 cup brown sugar
  • 2 tablespoons Masala Chai, crush to fine powder, strain out large pieces
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cream of tartar
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground black pepper
  • cinnamon and sugar mix

    • Cream butter and sugar, add eggs one at a time. Cream good between each egg. Wisk together remainder of ingredients than add to butter sugar mixture. Chill about 1 hour. Roll in 1″ balls, roll balls in cinnamon and sugar mixture. Bake at 350° for 10-15 min. Lightly brown in color. Cool slightly in pan. Transfer on rack and cool completely.

By |2015-09-29T13:39:39-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Chaidoodles
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Coconut-Berry Power Cookies

Coconut-Berry Power Cookies
Our first Living Well Recipe! Beginning in 2015 we will enjoy a “‘living well” menu item at each of our Monthly Themed Tea Parties. Recipes will be included!

  • 3 large ripe bananas, well mashed
  • 1/4 cup coconut oil, slightly warmed
  • 1 teaspoon vanilla
  • 2 cups rolled oats or gluten-free oats
  • 2/3 cup almond meal
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2/3 cup shredded coconut (preferably unsweetened)
  • 1/2 cup chopped pecans
  • 1/4 cup goji berries (or any mix in!)

    • In a large bowl, mash the banansas with a fork, then add in coconut oil and vanilla. Add the oats, almond meal, salt and baking powder, and stir until combined. Add the coconut, pecans, and goji berries – stir once again. Form the dough into 12 balls on a parchment lined baking sheet and flatten just a little bit. Bake at 350° for about 14-16 minutes.
    Teashop family – Wren and Haden both eat these at volleyball tournaments, and Haden between swim events at a meet. Lots of energy and very filling. Enjoy with a cup of matcha for one power packed pick-me-up.

By |2015-09-29T09:23:08-05:00March 10th, 2015|Living Well Recipes, Recipe Box, Tea Savories|Comments Off on Coconut-Berry Power Cookies
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Chocolate Pecan Sheet Cake

Chocolate Pecan Sheet Cake
A good recipe that serves a lot. A mild chocolate that is smothered in an almost toffee like frosting.

  • 2 cups sugar
  • 2 cups flour
  • 1 cup water
  • 2 sticks margarine
  • 4 teaspoons cocoa
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 teaspoon soda

    • Preheat oven to 375°, Place sugar and flour in large mixing bowl. Bring water, coca and margarine to boiling. Pour over sugar and flour and mix well. Add egg, soda and buttermilk. Mix well. Pour onto greased deep cookie sheet. Bake for 1/2 hour.

    Frosting

  • 6 tablespoons milk
  • 1 stick of margarine
  • 4 teaspoons cocoa
  • 3 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup pecans

    • Bring first 3 ingredients to a boil. Add remaining ingredients. Pour over baked cake while still hot.

By |2015-09-29T13:51:30-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Chocolate Pecan Sheet Cake
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Cheese-Filled Pastry Rolls

A great appetizer for anytime. We served this warm pastry at the Rooibos African tea. Great served warm but still good at room temperature.
Pastry

  • 1 package frozen puff pastry
  • beaten egg

    • Filling

  • 1 large onion, chopped
  • 3 T butter
  • 9 oz cream cheese
  • 3 oz grated cheddar cheese
  • 1 T caraway seed
  • 1 teaspoon salt

    • Saute in butter until clear. After the onion cools, mix all the filling ingredients. Roll out thawed pastry. Cut into diagonals. Place filling inside center – leaving room to fold over one side. Brush edges with beaten egg. Fold over and press edges together. Seal open sides with a fork. Place rolls on greased baking sheet. Bake according to pastry puff directions or until golden brown. About 15 minutes at 475°
    Served at the African Queen’s Tea on Saturday August 6, 2011

By |2015-09-29T13:49:49-05:00March 10th, 2015|Recipe Box, Tea Savories|Comments Off on Cheese-Filled Pastry Rolls
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Chocolate Chip Cookies with Cherries and Pistachios

Chocolate Chip Cookies

The tart cherries and pistachios make these really stand out.

  • 1 3/4 cup flour
  • 3/4 teaspoon baking soda
  • 3/4 cup softened butter
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 3 T light corn syrup
  • 2 T milk
  • 2 teaspoons vanilla
  • 1 cup miniature chocolate chips, bittersweet or semi-sweet
  • 3/4 cup shelled, toasted, chopped natural pistachios
  • 3/4 cup tart dried cherries, chopped

    • Position oven racks in upper and lower 1/3 of oven. Heat to 375°. Butter 2 baking sheets. Whisk together flour and baking soda. Beat till light and fluffy: butter and 2 sugars. Beat in corn syrup, add milk and vanilla. Gradually add flour mixture. Beat just till smooth. Blend in chocolate chips, cherries and pistachios.
    Shape dough into 1″ balls and place 2″ apart on baking sheet. Flatten to approx 3/4″
    Place both baking sheets in oven. Bake 4 minutes, then switch pans to other position and bake 3 minutes. Cookies should be light golden brown.
    Cool on baking sheets for 3 minutes then cool completely on wire racks. Makes 4-5 dozen.

By |2015-09-29T13:51:57-05:00March 10th, 2015|Recipe Box, Tea Sweets|Comments Off on Chocolate Chip Cookies with Cherries and Pistachios
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