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Thursday, February 12, 2009


Hello tea lovers!

**Love my new blog makeover? It was designed by Tom & Jan at Rose Haven! They are having a blog makeover giveaway through the end of March! So...what are you waiting for? Get over there and get a chance at winning! OK, ok, enjoy the tea party, then go. :)

I hope you are joining in on the fun today with Jan! She is hosting a tea party today from Jan & Tom's Rose Haven. She is such a sweetie and you have to see her blog. :)

I used to love giving tea parties at my home and I'm hoping when I finally get moved and settled this spring (ok, if you know me, that might be this summer! LOL), but anyhow, I am hoping to start hosting tea parties again. So I thought I would post some tips I've learned along the way.

So grab a cuppa tea and enjoy a little reading and maybe make some muffins--I've posted a yummy recipe at the end. Have a grand time and see you at next month's tea party!


Since it's Valentine's Day, I think I'll wear this dress!Come, sit, and enjoy!Special heart-shaped goodies, just for you!


Fill vases with fresh flowers, or place flowers in teacups designed to serve as centerpieces.

Remember that the tea should be the star of your afternoon gathering. Choose recipes will help you assemble a buffet that complements, rather than overpowers, your tea selections.

Mix and match fine teacups with sturdy plates.

Offer your guests copies of the recipes, printed on lively stock.

Set out a little poem or thoughtful quote. Try this one from Eleanor Roosevelt: "A woman is like a tea bag -- you never know how strong she is until she gets into hot water."


The nomenclature of tea has its roots in the color of the leaves. All teas (except for herbal teas) come from the same plant, Camellia sinensis. But each type of tea (shown from left) gets its distinctive characteristics from the way the fresh tea leaves are processed.

Black tea is made from leaves that are harvested, then left to wither, dry and fully ferment before they are heated. There are black teas flavored with bits of dried fruits such as peach, strawberry, raspberry, black currant and citrus. The most famous black tea is Earl Grey, which is flavored with the oil of bergamot, a small citrus fruit from southern Italy.

Green tea is favored among Asians and is made from leaves that are steamed and dried but not fermented. The slightly grassy taste of green tea more closely resembles the fresh leaf than black tea.

Herbal tea is an infusion of herbs, spices and citrus that is not really tea at all. Rather, herbal tea is what the French call tisane (from Old French, meaning "barley water").

Oolong falls somewhere between black and green teas. It is only partially fermented before it is heated. It is clear and fragrant like green tea, but it also has some of the strength and power to refresh typically found in black teas.

White tea is made from leaves and buds that are not fully opened. It, like green tea, is steamed and dried but not fermented and has an exceptionally delicate, light, sweet flavor.


Making tea doesn't require any fancy gear, but there are a few necessities (and a few niceties) to consider. Popular accoutrements for tea lovers include different forms of glass teapots, a timer for getting exact infusion times, a ball-shape infuser for loose-leaf tea, a teaspoon for measuring tea, an instant-read thermometer to check water temperatures and -- if you are using tea bags -- a small saucer for holding the used tea bag.



* 1 cup all-purpose flour
* 1 cup rolled oats
* 1/2 cup granulated sugar
* 1 tablespoon baking powder
* 1 tablespoon poppy seeds
* 1 tablespoon finely shredded lemon or lime peel
* 1/2 teaspoon kosher salt or 1/4 teaspoon salt
* 1 egg, slightly beaten
* 3/4 cup milk
* 1/4 cup cooking oil
* 1/3 cup lemon or lime curd
* Powdered sugar

1. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl, stir together flour, oats, granulated sugar, baking powder, poppy seeds, lemon peel and salt. Make a well in center of flour mixture; set aside.

3. In a small bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

4. Spoon batter into prepared muffin cups, filling each cup about two-thirds full. Spoon about 1 teaspoon of the lemon curd on top of the batter in each cup.

5. Bake in a 375 degree F. oven for 15 to 20 minutes or until tops are lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Sift warm muffins with powdered sugar. Serve warm.

Makes 12 muffins.



The Vintage Rose said...

A virtual Tea Party sounds wonderful, I will think about whether I can join in!

Kathleen Ellis said...

Sheri, I've just gone back through your last several posts and I cannot decide which is my have the BEST recipes! I wish I could have a real tea party right now!
Have a happy week!

Carol............. said...

Hi, Sheri.

I'm a tea drinker also, especially tea made from my variety of mints that I grow in my Washington State garden. Chocolate mint is one of my favorites.

Rose Haven said...

Ohhhhhhhhh...all these pretties and yummy looking food!!! Thanks for joining in for the Tea Party!! it THURSDAY already? LOL!!!

It's really funny, but Tom woke up this morning, stayed in bed and thought it was Saturday, even asking me what Antique shop I wanted to go to today!! Then CAMI posted (and unposted) a Tablescape Thursday post...and then this!!! LOL!!!

Now...I'm confused!!!

Is it Tuesday...or did I miss a few days??? LOL!!!

Rose Haven said...

I see you've got your new blog dress on!!! It looks GREAT!!


Shirl said...

Hi Sheri, what a lovely tea party! Earl Gray is my favorite! Just can't get away from it! Your recipes look yummy!
Bless you, Shirl
Shirls Rose Cottage

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