November 5th is the perfect time to talk about our Pinhead Gunpowder green tea. For me, this tea conjures up images of Guy Fawkes, a very celebrated and notorious fellow in Great Britain. Born in Yorkshire, I am sure you have seen the mask below on Halloween or in the “V for Vendetta” movies or comic books, but do you know what Guy Fawkes was notorious for besides drinking Yorkshire tea?
“Remember, remember the Fifth of November, Gunpowder Treason and Plot,
I see no reason why Gunpowder Treason should ever be forgot.”
In 1605 a group of conspirators including Guy Fawkes attempted to destroy the House of Parliament by filling the cellar with explosives. Known as the “Gunpowder Plot”, the conspirators wanted a Catholic King rather than the protestant King James I. The plan did not work and Guy Fawkes was captured, hung, drawn and quartered for his part in the plot, but his name lives on. Guy Fawkes Night is a festival in Britain remembering the Gunpowder Plot and the King’s survival. Read More
In 18th century England, tea was an expensive commodity, heavily taxed and a luxury for the rich. At that time coffeehouses were popular meeting places for social interaction where news and views were exchanged, though women were banned! Because of escalating drunkenness of the working classes (gin and ale being their drinking options) it was decided to start serving tea to ‘persons of inferior rank’. Many new cafes and coffeehouses opened as alternatives to pubs and inns leading to the Temperance movement.
The Preston Temperance Society of 1823 was started in the north of England by Joseph Livesey to promote abstinence from alcoholic beverages. The movement quickly spread throughout England and to the States. In the village where I was raised in Yorkshire, there was a hotel called the Temperance Hotel. The picture above depicts Christian women in the New York promoting the movement . Read More
“All true tea lovers not only like their tea strong, but like it a little
stronger with each year that passes”.
We answer a lot of tea questions at Local Tea Company, and the most popular inquiry is about what makes for a good cup of tea? This tea quote is taken from an essay published in the Evening Standard in 1946 by the English author George Orwell. He directed his keen wit and passion for clarity in language to the topic of the perfect cup of tea.
When the world is at odds,
And the mind is at sea,
Then cease the useless tedium,
And brew a cup of tea.
There is magic in it’s fragrance,
There is solace in it’s taste;
And the laden moments vanish,
Somehow into space.
And the world becomes a lovely thing!
There’s beauty as you see;
All because you briefly stopped,
To brew a cup of tea.
No need to add any further sentiments to this ode. The words so sweetly sum up the importance of taking time for tea!
Grahame and I have just come back from England and drinking lots of TEA was certainly on the agenda, in part due to the inclement weather we had for the whole 2 weeks! So it was ‘Oh well let’s go have another cuppa’.
Our first tea outing was planned ahead and it was actually a sunny afternoon when we arrived in the city of Ely in Southeast England. Laura had reserved a table at Peacocks Tea Room and it was just delightful. The afternoon tea was excellent, consisting of 3 different sandwiches, scones with your choice of jam, followed by a cake of your choice. I managed to eat the sandwiches and scone but had to take my cake home, there was simply too much to finish. This was all washed down with copious amounts of tea (we all chose different ones!) served in individual teapots.
During afternoon tea (an earlier post explains the difference between high tea) we had a debate about the best way to eat scones. If you were following correct etiquette then you would place your clotted cream and jam on the side of your plate, select your scone, slice in half and break into a bite sized piece. One would then apply cream and jam (or lemon curd from a blog post from the Spring) as each piece was eaten, taking sips of tea in between.
However, I am not talking correct etiquette here. In Yorkshire (a post bit about my hometown Harrogate) we don’t mess about with bite sized pieces! Our debate was ‘Do you put jam on first before cream or cream on first before jam’.
I have always put jam on first and never really thought about changing the habit of a lifetime of scone eating, but it totally changed the taste experience and I loved it. Grahame really enjoyed too! Let us know which way you like your scone. Please post on our Facebook page.
Thanks to Laura for finding this gem of a tearoom and thanks to Peacocks for the delicious afternoon tea.
This holiday was our second of the summer, we visited northern Michigan in the Spring and here is a link to my earlier post.
“BREAD AND WATER CAN SO EASILY BE TOAST AND TEA’
This is a lovely quote (author unknown) that came to mind this morning. I was actually making some Lemon Curd at the time but I also had a visitor in the Carriagehouse Tea Room at Selby Gardens that told me he would not drink tea because his mother always made him have toast and tea when he was sick! Of course she would, mothers know what is good for you.
I also felt sorry for him! Toast and Tea is a custom most of us have such good feelings about and I for one can sample this pairing at any time of day. There is nothing as simple or as tasty as toast and tea, unless you add a little lemon curd that is!
Lemons are in abundance here at the moment and as they keep arriving by the bagful at my house I just keep churning out the Lemon Curd! I got myself a cup of jasmine tea and Lemons at the ready. Want to have a go too?
This is a very easy recipe and method to follow. You will need preserving jars which have been sterilized in boiling water. I put the lemons in same water as it makes the juice release easier. I usually double up the recipe, but to make one batch you will need:
Juice and Rind of 1 lemon (I have been adding rind of an extra lemon too!), 2 eggs, 2oz unsalted butter, and 3oz sugar.
- Place sugar and rind in large bowl.
- Whisk eggs and lemon juice together. Add to bowl.
- Cut butter into small chunks. Add to bowl.
- Place bowl over a pan of simmering water. Stir until butter melts and whisk lightly over heat until mixture thickens. (It may seem like mixture is never going to thicken but it will.)
Place in jar and refrigerate.
It tastes delicious and is so worth the effort. I love giving to friends and of course, the suppliers of all my Lemons! Lemon Curd is also the perfect accompaniment to scones, so maybe next time we will make scones.
I recommend putting on the kettle and making a pot of Yorkshire tea and sit down to enjoy some toast and tea. Mmmm!
“The Spirit of Easter is all about Hope, Love and Joyful living.” -Anonymous.
Easter celebrates Jesus Christ’s resurrection from the dead and is Christianity’s most important holiday. As with Christmas, over the centuries various folk customs and pagan traditions have become a standard part of this holy holiday (whether you agree with it or not!) and includes Easter eggs, bunnies, baskets of candy and CHOCOLATE. There are lots of stories about the connection of eggs (re-birth) and bunnies (originally hares actually and a symbol of new life in ancient times) but I am not sure how the chocolate connection came about.
Some might say that Honeybush is not complete without the addition of those chocolate and caramel pieces and if you smelled and tasted this version you might agree!
You will find us this weekend serving and delighting our customers with Chocolate Honeybush in the Carriage House Tea Room at Marie Selby Botanical Gardens and Saturday morning at the Sarasota Farmer’s Market. We can guarantee plenty of love and joy too. Please join us if you can for a chocolate celebration (without the calories!) but if you are not local then visit our online shop to stock up on your Easter supplies and be sure to share with all your friends too.
With good wishes to you all for the Easter holiday.
Pear Mu Tan is a White tea grown in Fujian Province, China. White teas are surrounded by folklore and mystique heralded from ancient China when this delicate tea was proclaimed by Emperors as “the culmination of all that is elegant”
White teas are the least processed of all the categories of tea. The newest leaves are carefully picked when they have a silvery appearance which comes from the hair or ‘hao’. They are lightly withered which turns them into an artists palate of hues, ranging from silver to green to brown and results in a light fluffy mixture of leaf pieces that yield a subtle and delicate flavor.
I had been asked several times about a Pear tea and after using this tea for several days in my travel mug, I knew we had to have it! This type of White tea is known as Pai Mu Tan which means “white peony” and is produced from a variety of tea bush called chaicha, so it seemed natural to name this tea Pear Mu Tan.
There is evidence that Pear has been used as a food since prehistoric times so is a perfect partner for White tea. To compliment the pear, there are dried apple pieces, mango cubes and marigold blossoms which results in shimmering golden liquor with a lingering fragrance and sweet, fresh mellow taste. This is a truly beautiful tea both dry and infused.
Please note, this tea is organically cultivated but has not pursued the requirements to be designated ORGANIC.
White teas are becoming very popular now as they are considered to be the most beneficial of all teas for their health benefits. With more antioxidants than black or green tea, white tea has anticancer properties, is heart healthy, has a calming (anti-sagging!) and detoxifying effect on the skin and the ability to strengthen our immune system. An added bonus is that it tastes so good!
There are debates aplenty about the amount of caffeine in White teas; could it be that as the tea is made from young leaves that they contain the most concentrated amount of caffeine? The fact that we infuse for less time and at a lower temperature may mean less caffeine is released…and so on. We may never know the exact reason and it really does not seem to matter too much!
In my experience I have found White tea VERY agreeable to my body function. I do not seem to get as overheated or troubled with the caffeine content and therefore have been able to drink later into the day. See how it works for you!
Pear Mu Tan is a tea that really keeps on giving and certainly wears the title ‘the culmination of all that is elegant’ very well.
How could you not be excited about the prospect of a Royal Wedding? They don’t come around that often and we pin all our hopes for a lasting and loving relationship for this lovely young couple.
I plan to lose myself for a day of pomp and circumstance surrounding Prince William (Wills to some!) and the beautiful Kate Middleton (only a middle class girl!) We could not resist jumping on the Royal bandwagon at Local Coffee + Tea and have created a tea to celebrate the occasion aptly named Royal-Tea.
If you are already sick of all the hoopla (like my husband!) then sit and make yourself a cup of this stately and sophisticated tea, a perfect marriage between green sencha and bancha, orange pieces, slivers of almonds and cream caramel. Tea and fruits fit for a Royal table I think.
The tea, like the Royal couple brings together two different backgrounds.
Chinese sencha (‘Sen’ meaning green and ‘cha’ meaning tea or ‘infused tea’) is a style of green tea normally produced in Japan but here we have a perfect unison between Chinese leaf and Japanese style.
After harvest, the leaves are heated in a wok to prevent oxidation giving the leaves a slightly mellower ‘roasted’ flavor and characteristic thin, cylindrical shape which results in a very light, refreshing and uplifting tea less vegetal in flavor than those produced in Japan.
Bancha or the ‘common’ green tea in Japan is harvested from the second flush of leaves in late summer/autumn. The larger leaf gives a very mellow flavor and contains less caffeine.
The peel of citrus fruit is bitter and not very appetizing when raw but adds great taste and health benefits when dried and added to tea, and it tastes delicious.
Cream caramel is a tasty ‘concoction’ of sugar and fats which are dried and added to enhance this tea. I try to bring you teas with only all natural ingredients, but sometimes Royal exceptions must be made!
Almonds are something I try to eat all year round for their healthy heart benefits (they contain monounsaturated fats which are good fats responsible for lowering LDL cholesterol).
In Ayurvedic medicine, almonds are considered a nutrient for the brain and nervous system and said to induce high intellectual level and longevity. I knew there was a reason I liked them so much! They pair very well with oranges too. and Walnut adds to the ‘nuttiness’ of our tea.
Back by popular demand!
If you are reading this description and thinking this all sounds familiar, you may have enjoyed this tea over the holidays. Festivi-Tea was created to celebrate Lights in Bloom at Selby Gardens. And we have brought it back to celebrate another holiday, a Royal Wedding!
Whatever the name of this tea, enjoy April 29th and celebrate in true Royal fashion with a good cuppa Royal-Tea.
Please join me in wishing Prince William and Kate a long and happy life together.
The Tea Lady
Tis the season of Love which brings to mind Diamonds, Chocolates and Roses for most people?
Well, I can guarantee one thing there will be no diamonds in my house for valentines. My husband would be quick to tell you that he does not need one special day in the year to reinforce his love for me – his excuse not to buy diamonds? There may be a chance of chocolates or flowers but it is more likely to be something simple, like sitting down together for a pot of tea.
Bet you didn’t know Yorkshire men were so romantic! But I confess this is a man who knows the way to my heart for sure.
I cannot think of a nicer way to celebrate our love than the process of taking tea together. Like most people these days we have conflicting schedules and taking time to sit together, slow down and enjoy a spot of tea is a very special gift.
What will we drink? My husband loves White tea, so perhaps we will start our celebration with a little White Mischief. Mischievous by name and by nature, this tea will represent our diamonds! If you have ever smelled guava, you know the skin has a chocolate-like aroma so when you put the tea in a warm pot the smell is tantalizing. Use water that is not quite boiling, and infuse for 2 minutes only, but make more infusions from the same tea infusing for 4 minutes, 6 minutes, etc. until no flavor is left. Not only is the taste fantastic but such good value too!
Next, we will drink Chocolate Honeybush and this will represent Chocolates in our Valentine celebration! Honeybush is one of our favorite herbal teas and this tea is full of romance with hints of chocolate, roses and a good dose of caramel. Delightfully indulgent the chocolate and caramel blend so well with Organic Honeybush for a delicate flavor and without the calories. Drink away without having to worry, yummy.
For our finale, we will drink some Sweet Sin Rooibos and this will represent our Roses! You may have read in a previous blog what an impact Rooibos now has on my life but it is also a tea we drink together throughout the year, so is perfect for our celebration of love.
A simple, yet stunning blend of rooibos, roses, vanilla and dried raspberries this tea blooms with a perky fruitiness, is not too sweet yet has a soft and romantic finish.
And the morale of my tale? You really don’t need to have diamonds, chocolates or flowers to show your love for each other. Give each other the gift of time enjoying tea together. May you continue to celebrate your love throughout the year, and as I often say, TAKE TIME FOR TEA.