A Spot Of Tea
"Now stir the fire, and close the shutters fast, let the curtains fall, wheel the sofa round, and, while the bubbling and loud hissing urn throws up a steamy column and the cups that cheer but do not inebriate, wait on each, so let us welcome peaceful ev'ning in."
William Cowper (1731-1800) "The Task"
The ritual of having tea has been a source of fascination and pleasure for more then a century and a half. For many of us, our first encounter with this ritual occurred when we were children. Charmed by the smallness of the cups and saucers, delighted with tiny sandwiches and other treats, we were thrilled to step away from our everyday selves and enter a world of beautiful politeness. That early affection has kept its hold on us even in our maturity. Always happy to take a moment away from the cares of the day, we look to tea for an opportunity to enter, once again, a world where grace and gentility are still important and relaxation is the goal.
The History of Tea
Legend-and most sources-credit the Chinese Emperor Shen Nung (28th century B.C.) with the discovery of tea. A very particular man, he always had his drinking water boiled, convinced this would protect him from diseases of the time. One day, whilst making a tour of the provinces, Shen Nung requested that his servants boil some water for him. They made a fire using branches from a nearby camellia bush. Some of the ends of the branches escaped the fire and extended upward. Caught by a passing breeze, a few leaves were released from the branches' hold and floated down into the heating water. The emperor's attention was caught by the aroma which arose from the pot. Intrigued, he drank some broth. Immediately captivated by the taste and refreshing quality of the brew, the emperor knew he had discovered something of great importance. News of the emperor's discovery spread quickly throughout China, and soon everyone was trying the beverage. Before long, tea- known as Ch'a-became an important part of Chinese culture. Ceremonies such as Cha-no-yu were devised to formalize the serving of the brew, and religious communities used tea as an aid to meditation. As the centuries passed and trade with the West opened up, the status of tea was increased. Tea was introduce to Europe during Elizabethan times, but did not reach English shores until the years 1657-1660. When tea was finally introduced to the English populace, it was very hard to sell. Enormously expensive, and advertised for it's medicinal purposes, tea was very slow to catch on in the British empire. The turning point came when Charles II ascended the throne. King Charles drank tea throughout the day. Needless to say, the king's passion for the brew gave it sudden merit. His habit was adopted by the rest of the court and then by the entire country.
Types of Tea
Black Teas
Black teas are fermented which means they undergo two processes. First the leaves are placed on racks and surrounded by warm air, then they are exposed to very hot air which turns the leaves black. Black teas are higher in caffeine then oolong or green. Ceylon, Darjeeling, Earl Grey, English Breakfast, and Prince of Wales are black teas.
Oolong Teas
Oolong teas are a compromise between black and green teas. Partially fermented, they are more delicate then black teas but stronger then green. They have a lower caffeine content then black teas. Formosa Oolong and Mainland Oolong are popular Oolong teas.
Green Teas
Green teas are teas which are not fermented. The leaves are steamed in large vats rather then exposed to hot air. Green teas have the most delicate flavour of all teas, are naturally low in caffeine and can be very soothing. Gunpowder and Imperial are better known green teas.
Brewing Tea
A pot of Tea
To brew a pot of tea, first fill a kettle with cold water and bring it to a boil. Cold water has more oxygen and makes a better brew. While the kettle is heating, run hot water through the teapot to warm it. If you're using loose tea place one teaspoon for each cup of tea in the warmed teapot and "one for the pot". If you prefer tea bags, put in one for each desired cup of tea. Once the water has boiled bring the teapot over to the stove and pour in the appropriate amount of water. Put the lid on the teapot and let it brew for 5 minutes. When the tea is ready, pour it through a strainer into cups and serve. If you have used tea bags, remove them and squeeze out all the excess water by wrapping the string around each bag as it lies in the bowl of the spoon.
A cup of Tea
To brew a cup of tea, fill a kettle with cold water and bring it to a boil. Into a 8-10 ounce cup place a tea bag or a teaspoon of loose tea encased in a tea ball or spoon. Fill the cup with boiling water, leaving room for milk if you wish. Let the tea brew for 5 minutes. Remove the bag (giving it a good squeeze) or the ball, and serve.
Sandwiches and Sweets
Sandwiches
When we think of tea sandwiches, we think of small, precisely cut slices of buttered bread enveloping cucumber or smoked salmon. But there are many other choices. Salads (egg or tuna), meats, vegetables, fruits, and cheese can all be incorporated, your imagination being your only limit. Your sandwiches can be open faced or made from interesting breads such as pita. When deciding on sandwiches, bear in mind that it's easier and more convenient if the sandwiches can be eaten with the fingers. To provide the richness associated with tea, always spread butter thinly on the bread, regardless of the filling to be used. Plan to serve each person 6 to 8 sandwich pieces.
Scones
The second course traditionally consists of scones. Made plain, or with fruit or nuts, scones are best served with jam and clotted cream. If you cannot find clotted cream at your gourmet or specialty store, substitute creme fraiche or butter. As the scones are only part of a meal and not the meal itself, they should be small. If you wish to serve something other then scones, your options include crumpets, croissants, biscuits, muffins or whatever you feel your guests might fancy.
Desserts
With this course, your choices include-but are not limited to-cakes (frosted or plain), cookies, pastries, tarts and trifles. Coordinate the desserts to the rest of your meal, and consider the tastes of your guests.
Traditional Recipes
Cucumber Dill Sandwiches
1 teaspoon fresh dill
2 tablespoons butter (softened)
1/2 medium cucumber, peeled and thinly sliced
6 thin slices white bread
Salt to taste
Pepper to taste
Mix the dill with the butter until it is well combined. Spread each slice of bread with a thin coating of dill butter. Place the cucumber slices on 3 slices of bread, making sure each slice of bread is well covered (with about 6 to 8 slices of cucumber). Salt and pepper each sandwich. Cover with the remaining slices of buttered bread. Trim the crusts and cut each sandwich in 4 sections.
Smoked Salmon Sandwiches
6 thin slices of wheat bread
butter
3 ounces smoked salmon
Freshly ground pepper to taste.
Spread each slice of bread with a thin coating of butter. Divide the smoked salmon evenly among 3 slices of bread. Grind fresh pepper over each sandwich. Cover with remaining bread slices.
Scones
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
3/4 cup milk
1 egg
1 egg yolk
2 tablespoons cold water
Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray. Sift together flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients until the mixture is crumbly. Beat together the milk and egg. Pour into the dry ingredients stirring until well blended. Prepare a flat surface by flouring it well. The dough will be slightly wet and will absorb the flour quickly. Place the dough on the flat surface. Knead briefly and pat dough into approximately 3/4-inch thickness. Cut out the scones with a 2 1/2-inch biscuit cutter and place on baking sheet. Beat the egg yolk with the cold water. Using a pastry brush, brush the glaze on each scone. Bake 25 to 30 minutes or until golden. serve hot or cold, with butter or clotted cream and jam. Makes about 10 to 12.
"Smile your little smile --- take some tea with me awhile.
Brush away that black cloud from your shoulder.
Twitch your whiskers. Feel that you're really real.
Another tea-time --- another day older."
Jethro Tull: One Brown Mouse
�
�
This page hosted by 
Get your own Free Home Page