Posts Tagged ‘tea’

Once a month, tea drinkers and snack lovers from all over the world virtually gather in New Zealand to share tea and friendship (with goodies throw in for good measure) at a virtual tea party hosted by Su.

Today I’m offering High Grown Kenyan from Williamson Tea in Kenya. It’s a lovely, full-bodied black which means it does have caffeine. But if you don’t want caffeine, there’s an easy way to remove almost all of it. Brew the leaves for only 30 seconds, throw out the tea, then re-steep the tea with boiling water. It’s easy and you’ll have no worries about how the decaffeinating was done, either. I’m happy to brew some that way for you.

To go with it, I’ve made blueberry crisp, probably my family’s most-requested dessert. I like to make it in this cobalt blue dish because I love the color and there’s the added benefit of not showing any possible blueberry stains. You can gild the lily with a scoop of vanilla ice cream if you like. So take a seat, relax, and enjoy Thursday.

for virtual afternoon tea 9.17.20

It’s once again time for tea on the other side of the world (New Zealand) with our hostess Su. Let me start with my favorite tea quote, favorite because it covers two of my great loves and is by someone I greatly admire and respect, C.S. Lewis. It also happens to be the tagline to my emails.

“You can never get a cup of tea large enough or a book long enough to suit me.”
― C.S. Lewis

But wait! We can’t just have tea, we must have goodies! Today I’ve made baked whole wheat doughnuts from Sarah Phillips’ Healthy Oven Baking Book. I’d like to include the recipe, but as I don’t see it online and I haven’t asked for permission, I won’t. You can find other baked doughnut recipes online, though, and if they use whole wheat pastry flower, you’ll get more fiber than if you use all-purpose flour and the taste will be good as well. These also use applesauce, are low-fat, and my whole family will vouch for the flavor. I bake them in mini-bundt pans so that they look mostly like actual doughnuts.

“A cup of tea would restore my normality.” [Hitchhiker’s Guide to the Galaxy, Screenplay]”
― Douglas Adam
s

Read mo

It’s that time of month again…no, no, not that time! It’s time for us to have tea with Su all the way over in New Zealand where they have, by the way, brought their COVID-19 numbers down to zeros. Good for you!

Today tea is pu-erh, steeped in my antique Yixing clay pot and served in a beautiful handleless cup that our younger daughter gave me as a gift many years ago. Pu-erh is a fermented tea but don’t worry. It just tastes like rich, black tea, no fizz or anything like that. It’s the only tea that gets better as it ages. You might find it loose or compressed and it’s very good for digestion, so just right for serving with food.

Yixing clay pots are often used to brew just one sort of tea, as they tend over time to absorb the flavor of tea brewed in them. I found this one in an antique store in Seward, Nebraska while attending one of my high school reunions and instantly fell in love.

Of course we need to have something to eat with our tea so I’ve made a cinnamon chip danish. I’ll start cutting and would you grab plates and napkins? Thanks and enjoy!

#virtualteaparty2020

I’d planned to make dark chocolate cherry scones, but that didn’t work out. (I’m also trying to find more whole wheat pastry flour but have had no success so far. Maybe people are making toilet paper from it.). But I had some Trader Joe’s croissants in the freezer, so last night I pulled out one chocolate (AKA pain au chocolat) and one almond for my husband. Just let them sit all night and bake in the morning. Easy peasey and quite tasty, too.

The mug, filled with Mao Feng black tea, was a gift from my parents a few Christmases ago. Not as fancy as some of my teacups, but much used. I’d be happy to get you a fancier, more delicate cup of you like.

Happy teatime!

For Teatime in the Blogosphere

© janet m. webb

for One Word Sunday: restoration

I’m sorry you didn’t get any treats after yesterday’s walk, so let’s fly from France to Pasadena, California for tea at my favorite tea shop there…Chado.

I discovered this delightful spot on a visit several years ago, spending so much time there during my short visit that they knew me.

(more…)

No flowers around yet, so instead I’ll share this photo of a flowering tea.  Tea leaves are wrapped around dried flowers and tied at the bottom.  When steeped, the leaves open, revealing the flower/s.  It’s a joy to watch the unfurling as well as to see the finished “flower” and drink the tea.

© janet m. webb

© janet m. webb

for Six Word Saturday

© janet m. webb

for Six Word Saturday

Another hot, humid summer-in-spring day on tap for the Chicago area.  This morning I found that the spammers had been out in force on WordPress, depositing 84 comments in my spam folder and 3 that slipped through.  That’s a record!  Spammers, get a life.  Go outside or write a book or something useful.

Today’s WordPress Photo Challenge theme is: “Heritage.”

When I backpacked around Europe for almost a year in the mid-seventies, I stayed in a number of B&B’s in Ireland, England, and Scotland, all with marvelous breakfasts, complete with wake-up cups of tea.  However, I was not at all used to tea and tea so strong it could probably have stood without a cup or pot.  Diluted half and half with milk, I could drink it, but by the time I returned to England prior to returning home, I was drinking it straight, just as I do today.  Having a cup (or pot) of tea on the patio in France on a cool morning is a tradition I’m looking forward to enjoying again soon, but a cuppa anytime, anywhere, unadulterated is an inherited heritage I treasure.

© janet m. webb