Here's what you'll need to host the perfect tea party:
Tea time A full service tea (the most popular) should be called for the late afternoon, between 3:30 p.m. and 4:00 p.m. A mid-morning tea starts between 10:30-11:00am. And, high tea takes place in the early evening (often replacing dinner), between 5:00 p.m. and 6:00 p.m.
Cups & saucers "No mugs, but do have fun and put out the things you want to play with," says Mona Li from the Red Tea Box in Toronto. Have fun with an assortment of pots and your favourite tea cup collection. Mismatched cups and saucers are fine, too.
Brew ha ha For a group of 12 people, offer a maximum of 3 teas. You don't want to overwhelm your guests, but you do want to provide an assortment of black, green and herbal teas. Remember to always keep boiling water on hand to dilute a tea that becomes too bitter or strong and for when guests asks for a second or third cup.
Service station For a mid-morning tea, serve sweets like scones and sweet bread with berries and Devon cream. For a full tea also include small sandwiches and petit fours. Display the food on pretty tiered trays to make the items accessible and pleasant to look at. For a larger party, keep the food and beverages (with hot and cold teas or drinks) on a table near by.
Miss Manners "Never ever put cream into teas," says Karen Poppell from the Windsor Arms Hotel. Do keep milk and lemon on hand.
Attire Be comfortable, but anything from casual to elegant goes. If it's a garden or themed party, then dress up. Hats are allowed, but not necessary.
New brew Tea tasting parties are the new trend. Similar to a wine tasting, hosting a tea tasting is a fun and interesting way to explore several new blends. Serve the lightest tea first and end with the most flavourful or robust. Use one pot per tea and one cup per tea and be sure not to mix teas.
Perfect Brew
• Start with good quality tea bags or loose tea.
• Pour hot water into teapot to warm it.
• Fill the kettle with fresh cold water and bring to a rolling boil.
• Empty hot water from teapot. Add 1 tea bag for every 4 cups of tea or 1 heaping tsp (7 mL) loose tea for every cup, placing loose leaves in a tea ball if you have one. For stronger tea, add an extra tsp (5 mL) loose tea or bag "for the pot"
• Pour boiling water into teapot and steep for 2 to 5 min depending on how strong you like your tea.
• Discard bags or strain loose tea through a tea strainer.
Recipes:
• Lemon coconut shortbread squares
• Coconut vanilla cupcakes with easy icing
• Hazelnut scones
• Almond sable cookies
• Smoked salmon and caper triangles
• Prosciutto tea sandwiches
• Cucumber sandwiches with wasabi cream
• Lemon-lime iced tea
• Berry mint iced tea
• Brown-sugar shortbread bars
• Anna Olson's chewy chocolate-chip cookies
• French lemon tart
• Good-morning marmalade loaf
• Honey cake with vanilla icing
• Rhubarb streusel muffins
• Curried chicken and mango sandwiches
• Nigella Lawson's Parma ham bundles
• Warm Greek sandwiches
• Cheddar-pesto scones
• Green goddess salad
Victoria Walsh
First published in Chatelaine.com's May 2008 issue.
© Rogers Publishing Ltd.
