The Tea Life Style - July-August Issue

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The Tea Life Style™

Inside This Issue Tales from the Tea Fields - Part 5 – Charity Chalmers The Tea Exchange –Kombucha 101 – Jennifer Stowe Allow Me to Introduce – Merrill J. Fernando – Dilmah Tea – Jennifer Petersen Tea in the Garden – Polly Put the Kettle On – Melanie Holsti Herbal Wonders – Sage – Julia Stowe The Novel Tea's Bookshelf – Ellen Arden-Ogle Dear Tea Mom – Letters to the Editors Tea Recipes You Can't Live Without Celebrate National Coloring Book Day – August 2, 2020 Tea Business Guide

Issue 5 – 2020 July August

The Tea Life Style™

T h e T e a L i f e St y l e C o n t ri b ut o r s

Charity Chalmers Chariteas Oregon/Multi-national

Ellen Arden-Ogle The Novel Tea Shop Sacramento, CA

Melanie Holsti The Ironstone Cottage Tearoom Mountain Grove, MO

Kelly Hackman The White Heron Tea & Gifts Driftwood Tea Port Richey, FL

Jennifer C. Petersen Tea Trade Mart Tea Mastermind Coach Vancouver, WA

Jennifer Stowe Three Sisters Tearoom Mid-TN Tea Association Campbellsville, TN

Jennifer Sullivan Southern Royal Tea NC Wake Forest, NC

Julia Stowe Blossom Arts & Innovations Fine Arts Education Franklin, TN

The Tea Life Style: Call for Writers, Stories & News Items ABOUT THE TEA LIFE STYLE, News features stories on tea education, tea research, business, and culture written for and by specialty tea professionals. THE TEA LIFE STYLE's bi-monthly publication - gives voice to the specialty tea community around the globe. Each issue opens with The Road Less Traveled, a roundup of news from the tea world, collected with assistance from staff, volunteers, and our community. TLS regularly features origin stories, tea in history, newly released research, insights from related industries, explorations of the intersections of tea and design, viewpoints, and interesting destinations. CALL FOR RECOMMENDATIONS We invite you to request a TLS writer's guideline agreement or to submit any recent and topical news items for The Tea Life Style; recommend your favorite authors; or suggest interesting stories that you would like us to consider for inclusion in the news. Alternatively, you are very welcome to email us your leads to Thank you! Julia Stowe designed our fantabulous logo. Blossom Arts founder, Julia Stowe is a graphic designer specializing in logos for small businesses and republishing out-ofprint classic works of literature. Additionally, she’s earned several herbalist certifications and teaches herbal workshops and lectures. Ms. Stowe is currently pursuing a bachelor's degree in English through the University of London. The Tea Life Style™ is published bi-monthly by Tea Trade Mart, 800 NE Tenney Rd, 110-429, Vancouver, WA 98685. Digital download subscriptions are free. Printed subscriptions, USA: 6 issues $19.95. To SUBSCRIBE: To receive our free newsletter and online exclusives, log in to CUSTOMER SERVICE: For service to your subscription including renewal, change of address, or other Customer service matters, send an email to ARTICLE REPRINTS: Call 360-433-9454. ARTICLE PROPOSALS and unsolicited articles can be emailed to or mailed to Editors at 800 NE Tenney Rd, 110-429, Vancouver, WA 98685. The Tea Life Style cannot process manuscripts or art material and we assume no responsibility for their return. ©2019 The Tea Life Style Partners. All rights reserved. Material may not be reproduced in whole or in part in any form without prior written permission. Printed in the U.S.A.

The Tea Life Style™

T al e s f ro m t h e T e a F i e l d s o f In do n e si a Part 5 - Tea stories from the roads less traveled ™

Indonesia’s tea story begins around the 16th century when the Portuguese imported tea to Europe. Tea was so well received among the Europeans that the Dutch realized they should plant tea in their tropical colonies including Indonesia. This is the beginning of tea in Indonesia, as we know it. While it was the Portuguese that initially brought tea to Europe, it was the Dutch by way of Indonesia that took control of tea

Cupping Tea in Indonesia

distribution in Europe. Fast-forward to today and Indonesia is the 7th largest producer of tea in the world. Indonesia produces many different teas across Java, West Java, and Sumatra. Java Island produces 70% of Indonesia’s tea output. Tropical rainforests rim many of the tea gardens throughout the region. Some tea gardens become the

How to Brew White Tea Bud and Grey Dragon: 1. Bring fresh drawn water to 185 degrees Fahrenheit. This is about when the first signs of bubbles appear. 2. While the water is coming to a boil, put 1 teaspoon (3grams) of tea per 8 ounces of water into a brewing vessel (teapot or gaiwan). 3. Pour water over the tea and steep for 3-5minutes. Remove tea. 4. Serve in a fine teacup, sip, and enjoy.

guardians of the rainforest and the life abounding inside them. Each of these gardens produces a wide array of single origins and blends. Two notable and experimental white teas include White Tea Bud and Grey Dragon. Both are all bud teas with unique differences. White Tea Bud is plucked and immediately dried, whereas Grey Dragon is left in the sun to dry for 48 hours. Below is a step-by-step instruction on how to brew each of these teas.

Author bio: An avid traveler and podcaster, Charity Chalmers, owns Chariteas LLC, a thriving tea company that focuses on sourcing tea from tea gardens on the road less travelled. Charity, a Certified Tea Specialist by the Specialty Tea Institute USA, has been in the field since 2006. E-mail: Charity Chalmers

The Tea Life Style™

T h e T e a E x c h an g e A place where ideas are shared and our beloved brew is celebrated! Legend and Science of Kombucha

too much of a good thing. It is wise for adults to start drinking

There is so much in the news right now about kombucha and many of us already drink and love this unique, bubbly, chilled tea beverage, but what do we really know about it? Is it actually as good for us as the media says it is? Can you drink too much of it? Can you make your own? YES, you can probably answer all those questions but read on for the full story.

kombucha slowly, about 4 ounces a day for a week, then increase to 8 ounces for another week, working up to a maximum of 16 ounces per day. After drinking it for a month, take a week off before resuming this drinking schedule. Some are concerned about the alcohol content of kombucha that naturally occurs during any fermentation process. The amount can vary widely, especially with home brews, but commercial kombucha must have less than 0.5% by law and most contain

Kombucha is a fermented tea made from a mixture of tea, sugar, and a culture, in this case a SCOBY (symbiotic culture of bacteria and

somewhere around 0.2% alcohol, compared to non-alcoholic beer which has 0.5%. So no, you cannot get drunk on kombucha!

yeast). Kombucha is teeming with live microbes which are beneficial to the digestive system. It is reported that kombucha nourishes the body by detoxifying, energizing, clearing skin, elevating mood, boosting the immune system, and promoting gut health. But where did it come from? My favorite legend goes something like this: in





Japanese emperor was desperate



who could heal him and countless doctors tried many


treatments, but he got no better. Then a young

Many tea lovers and health enthusiasts brew their own

doctor arrived saying his

kombucha and create refreshing, fizzy, fermented beverages that are

fermented tea was the

much better for us than soda. Countless websites and books cover this

elixir of life and health

topic in depth, so if you are interested in making kombucha your new



hobby, go to the library and check out a book on the subject. If you do

emperor. He got better

not have a friend who is looking to share a SCOBY with you, one can

and stronger and ultimately very healthy. He then ordered all his

be purchased at most health food stores, through local Kombucha

samurai to drink this beverage and they, too, became more healthy.

clubs, and even Amazon sells them! You just might get hooked on tea

Emperor Ingyo




This doctor’s name was Kombu. The Japanese word for tea is “cha” and is added to the ends of words to describe different types of tea (matcha, genmaicha). Kombucha, then, is Dr. Kombu’s tea.

in a whole new way! If you have any health concerns at all, please check with your doctor before drinking kombucha.

Science has shown that kombucha is beneficial to our health because it contains B vitamins and Vitamin C, antioxidants like polyphenols, acetic acid, amino acids, and beneficial yeasts and bacteria. Kombucha is considered a “superfood” by health experts along with blueberries, dark chocolate, and chia seeds, but you can get

Issue 5 – 2020 July August Page | 4 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™

T h e T e a E x c h an g e A place where ideas are shared and our beloved brew is celebrated! Kombucha 101

Boil water and steep tea in a quart jar for about 10 minutes.

Kombucha is a fermented tea that can re- establish one’s gut micro-biome, in turn improving digestion, aiding in detoxification, and supplying your body with many vital vitamins, minerals, and amino acids.

Strain the tea into a glass kombucha jar, mix in 1 cup of organic sugar and allow to cool.

Getting started: Gather your ingredients. You will need: -1 gallon glass jar w/ loose-fitting lid -1 cup organic sugar -8 organic teabags or loose equivalent -1 SCOBY -1 cup Kombucha from previous batch Next, add 1 cup of kombucha from your previous batch. This helps the SCOBY get the probiotics growing and then fill glass jar to equal a gallon of liquid.

For tea choose an organic combination of black, green and pu’erh tea. Either 8 tea bags or about 3-4 TBS loose tea.

Issue 5 – 2020 July August Page | 5 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™

T h e T e a E x c h an g e A place where ideas are shared and our beloved brew is celebrated!

Kombucha 101 - continued

Next comes the SCOBY. This is the gelatinous culture of bacteria and yeast which is responsible for turning your sweet tea mixture into a delicious, fizzy, probiotic-ladened kombucha. The picture shows the old SCOBY, smaller and darker on top of a fresh new SCOBY, larger and whiter on bottom. A new SCOBY should grow during each batch you brew. Separate old from new and put the new SCOBY into your tea mixture. You can save the old one in a pint jar with a cup of kombucha covering it in the refrigerator, share these with a friend and even dehydrate them into Gummie SCOBY treats, if you‘d like! Place the entire jar, now filled with all the kombucha components, in a dark corner of your kitchen. Fermentation depends on the warmth of your kitchen, the warmer the temperature the faster the fermentation. Allow kombucha to sit for 5-7 days undisturbed, then take a taste to see if the flavor is tangy and fizzy enough for your taste. If not, allow to sit for an additional day and test again. If it is delicious, pour the fresh kombucha into a clean glass picture and start the process all over again.

Founder of Mid-TN Tea Association, Jennifer Stowe is a registered nurse, herbalist and tea educator. Jennifer is a nationally recognized professional speaker whose topics include all aspects of tea and herbs, health and tea etiquette. She is the author of six tea-related books and is currently writing a tea cookbook. Jennifer is the founder and owner of Three Sisters Tearoom in Campbellsville, TN. Email: Jennifer Stowe

Issue 5 – 2020 July August Page | 6 All rights reserved. © Jennifer C. Petersen

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Al l o w M e t o In t ro d uc e … Dr. Merrill J. Fernando – Dilmah Tea

Merrill Joseph Fernando (born 6th May 1930), in the Negombo neighbourhood of Pallansena, British Ceylon, is the founder and former CEO of the global tea company Dilmah, one of the ten largest tea companies in the world. 1 Mr. Fernando was one of the first Sri Lankan tea tasters to be selected to learn about tea in Mincing Lane, London. Up until this time, the prevailing colonial system did not believe Sri Lankans could assess tea as they felt they ate too much curry which would affect their assessment of the taste. However, Fernando was one of five who were selected and trained in London. It was in London that Mr. Fernando witnessed a system of colonial exploitation that treated tea producing countries as raw material


branding and value

thereby get their due recognition. He wanted to bring integrity back into tea.


With this intention, he became, quite literally, the “face” of his


brand, his smiling persona emblazoned on tea packets around the

were done overseas and all profits accrued never reached the producers.

world as he urged people: “Do try it”. He wanted to bring quality, authenticity, and ethics back to tea. Fresh tea is rich in antioxidants and so he wanted to offer his

This greatly disturbed Mr.

consumers tea that was garden-fresh, handpicked, and packed at its

Fernando, who dreamed that

origin. Mr. Fernando strongly believed that consumers had the right to

someday he would create his

know exactly what they were drinking, and so he pioneered the

own brand of tea where the

concept of single origin tea.

producing country would receive all profits from value addition and

"Terroir, the sense of place, is the single most important reason why tea is an herb that should be savored rather than simply drunk. It


Source: Wikipedia

Issue 5 – 2020 July August Page | 7 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™ is in savoring in fine tea the profound influence of Nature which crafts

complexity by the fingerprint of Nature." Read more in Rules for the

every aspect of tea, its purity, and the diversity of tea grown in different

Real Tea Revolutionary – click on the photo .

valleys, on hills and mountains, each defined with wonderful

Honored as One of the Three Most Admired Leaders in Sri Lanka, he was chosen for his passionate commitment to “Quality and Integrity”, and for the philosophy he established at the heart of his Dilmah Tea business. In 2018, Mr. Fernando received a Lifetime Achievement Award for his humanitarian service from the World Association of Chefs' Societies, followed by the 2nd highest Sri Lankan National Award in August 2019; the bestowing of the title “Deshamanya”. Bringing 2019 to close, the Dilmah founder was capped as an Honorary Doctor of Science from Massey University, New Zealand, in recognition of his strong leadership in ethical business within the food and beverage industry.

Issue 5 – 2020 July August Page | 8 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™ One of the things I love about the Dilmah family, besides 7-Star Tea, is their passion for conservation. Elephants are my favorite animals because I admire their family lifestyle. Dilmah Conservation supports the Elephant Transit Home (ETH), Udawalawe Wildlife Programme. The ETH is a rescue and rehabilitation program for orphaned elephant calves and helps return them to the wild when they are old enough. An amazing, worthwhile effort, isn't it? You will find more about them in these insightful references about Dilmah Tea: The Cup of Kindness - Dilmah Publication 2012 Dilmah Fun Tea Mixology Mocktails 2016 Afternoon Tea for the 21st Century: Recipes and Tea Inspiration from the Revolution 2016

Jennifer C. Petersen is a Specialty Tea Institute Tea Mentor and Certified Tea Specialist, international speaker, author of 22 books including the Tea Sommelier's Journal and six cookbooks, former successful tea shop owner, master blender of over 200 organic tea blends, creator and producer of the Amazing Scone Baking Race sponsored by King Arthur Flour, as well as a tea business coach and founder of Tea Trade Mart. In other words, Jennifer loves tea, she loves to bake, and she loves to entertain! And she's ready to share the delights of the tea and hospitality business with you! Email: Jennifer Petersen

Issue 5 – 2020 July August Page | 9 All rights reserved. © Jennifer C. Petersen

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T e a i n t h e G a rd e n Polly Put the Kettle On Polly Put The Kettle On

About 3 years ago, while I was

It probably should not surprise me that a lot of people don’t quite

learning to appreciate all the other types of

understand the difference between a teapot and a tea kettle, but judging

tea (although black tea is still my favorite), I

from the online reviews I’ve read a lot of folks have learned the hard way

was introduced to the most wonderful invention:

that there is a difference.



electric kettle. They come in many different

A tea kettle is usually made of metal and is used for heating the

sizes and price points, so if you are in the

water to make tea (or hot cocoa, or instant oatmeal, etc.).

market, just check the reviews online and

A teapot is the vessel that is used to infuse the tea and may be

get the best one available that fits your

made of metal, glass, or ceramic. In a pinch, a tea kettle can be used to


infuse the tea, but most teapots should never be used on the stove top.


me, I like



I never gave much thought to the design of a tea kettle until I got

operation that I have become used to over the years, and I like being

married. Turns out that is just one of the odd things that my husband is

able to see the water level from the outside of the kettle. I am also pretty

rather fussy about.

fond of the “keep hot” feature, due to my afore-mentioned tendency to

A tea kettle must be able to be filled or emptied one-handed. The

wander off and forget what I was doing.

other hand needs to be free to operate the faucet after all. I am amazed

I don’t know about you, but I’m not

that so many tea kettles on the market are not made that way. A good

very chipper first thing in the morning.

tea kettle must also whistle to let

Having good tools to make my tea

me know that the water is hot,

without any dropping, spilling, or loud

otherwise I will forget and let it boil

noises helps me start my day off on the

dry. I might have ruined a tea kettle

right foot.

or two that way over the years. The last requirement is that in my kitchen, the tea kettle must be red, but that’s just me. I was content for a lot of years to just stick with a traditional tea kettle, because they are readily available and work perfectly well for black tea, which is the only kind I thought I liked. It is pretty handy to use the leftover hot water to scald the dishrag at the kitchen sink too.

Email: Melanie Holsti Author bio: Melanie Holsti believes in the power of good food and hospitality. A tea entrepreneur, farmer, and vintage dealer in the Missouri Ozarks, Melanie sells loose teas at craft shows and farmers’ markets. The Ironstone Cottage Tea Room, a 1917 craftsman house, is a showcase garden of Melanie's teas, baking skills, and beef, chicken, and eggs from her farm.

By the time my children came along, I had discovered the joys of the Sunbeam Hot Shot electric water boiler. I wore two of those out between my daily cup of tea and my children’s fondness for instant oatmeal. They are pretty handy for travel and RV camping too.

"Polly put the kettle on, we'll all have tea." – a nursery rhyme quoted by Charles Dickens

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T h e No v e l T e a' s B o o k sh e l f

Ahhh summer…beach reads, toes in the cool grass or warm sand and a tall frosty glass of iced tea— It’s the time of vacations and different experiences, except maybe not so much this year. I just had to cancel my long-anticipated travel plans to the UK and Sweden and now…what??? Ellen is a Certified Tea Sommelier and custom tea blender with The Novel Tea in Sacramento, California. She also teaches classes and hosts specialty tea events in addition to having an online store. The Novel Tea is also the resident tea shop for the Sierra 2 Community Center. Email: Ellen Arden-Ogle

So, maybe it’s time for armchair travel via the Bookshelf. So let’s go to everyone’s favorite Downton Abbey through the recently published Downton Abbey Afternoon Tea Cookbook (available through Amazon and other book sellers in hardback and Kindle formats). This is a wonderful read and will fill your imagination with excellent plans for tea gatherings using the variety of recipes in this book. The Chocolate Florentine cookie recipe is a great example of an Imagination Vacation. Put on your best Mrs. Patmore planning hat and design a great tea party. The book is divided into four sections and includes an extensive introduction to tea in general and includes an interesting piece on The Corset and the Tea Gown. The four sections of recipes are divided into Pastries, Buns & Biscuits; Cakes, Tarts & Puddings; Tea Sandwiches & Savory Bites; and Preserves & Spreads. Each section is illustrated with photos of some of the recipes interspersed with photos from the television series. In the Tea Sandwiches & Savory Bites section there are only four sandwich recipes: Deviled Egg and Cress, Cucumber, Smoked Salmon and Dill, and Roast Beef and Chive. But there are other savory recipes including Cornish Pasties that are completely manageable by the home cook although I am skipping the quail eggs in the Mini Pork Pies recipe. Some recipes are fairly common, such as the Victoria Sponge, but then there are others that are typically English tea fare but less common including Bakewell tarts, Dundee cakes and crumpets. Here is the Downton Abbey Crumpet recipe.

“As usual, our expectations are disappointed. Let’s have some tea.” Robert, Lord Grantham of Downton Abbey

Issue 5 – 2020 July August Page | 11 All rights reserved. © Jennifer C. Petersen

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Donna: No matter what I try, my tea iced is cloudy. Will you please tell me why it's murky and what are the best steps for making a clear iced tea? Tea Mom: Not to get too deep into the chemistry of crystals, there are several reasons tea may turn cloudy if it is cooled too quickly after making. This happens when it is refrigerated while hot or when ice cubes are added to speed the cooling process. It doesn't alter the flavor – it just looks less clear than you'd planned. Some teas are better than others for making iced tea; using pure water is vital; using clean utensils is important. For black iced tea, we prefer Keemun, Ceylon, or Assam. For iced green tea, we prefer Chun Mee or Sencha. For iced oolong, we prefer Formosa Oolong or Wuyi Rock. Personal taste preferences vary and the foods that you pair with each tea will alter your perceived taste as well. You may find that a specific tea pairs better with French Dip sandwiches and a different iced tea may taste better with Celebration Chicken Salad. It is good to experiment and try different types of iced tea. Another tip is to freeze tea in ice cubes to use when serving to prevent dilution. Our house rules for iced tea infusion: •

Use 1 liter fresh, non-chlorinated water.

Bring to a boil; pour over 12 teabags or 6 grams specialty loose leaf tea.

Set aside to cool to room temperature; remove tea (do not squeeze the teabags!).

Let sit for up to 8 hours at room temperature without refrigerating. Pour over ice and garnish as desired. (Note: not only does the tea remain clear, more importantly, most health departments allow tea that is steeped in boiling water, to sit at room temperature for up to 8 hours.)

Ellen: Will you share your recipe for sun tea? Tea Mom: What a timely question because it dovetails with the Reader's question about cloudy tea. We don't recommend Sun Tea because of the bacterial content of water. Boiling water kills germs and bacteria. On the other hand, we like cold-brew tea instead. Adagio Tea has tea-riffic iced tea makers with pour-over functions. Adagio's Iced Tea Pitcher is excellent and so handy for small batches! If you own a restaurant, coffee shop, or tea room and need a commercial dispenser, Webstaurant has a nice selection such as the Wilbur Curtis low profile iced tea maker (made in the USA). Tea Mom would love to hear from you! Email your comments and questions to us at

The Tea Life Style™

Bl o s so m A rt s™ H e r b al W o n de r s

Sage In my herb garden, a beautiful garden sage (Salvia officinalis) is spreading prolifically and is just about ready to bloom. This herb is familiar to most of us as a culinary herb, and its pungent scent is always reminiscent of the Thanksgiving dinner table, but a host of healthful benefits and traditional medicinal uses make sage an herb that deserves to be enjoyed throughout the year, not just in November. The name “sage” is an Old French derivation of the plant’s Latin name, salvia, which literally means healing plant, a name that aptly reflects both the modern medicinal use of sage and the historical belief that sage could heal just about anything. Traditionally, it was used as a natural bandage and considered an essential herb for wound healing, it was believed to enhance memory and knowledge, and even to lengthen life, a theory which inspired the old English rhyme, “He that would live for aye, must eat sage in May.” Sage has been found to be very high in nutrients such as vitamin K, iron, calcium, and antioxidants, and to aid in lowering blood sugar and cholesterol. It has long been used to support healthy digestion and is the perfect dried herb to include in cooking rich and heavy meals, which is most likely where the association with Thanksgiving dinner began. Drinking fresh or dried sage in teas can also soothe a sore throat, relieve stress, and settle an upset stomach, and when consumed regularly in either tea or tincture form, sage has been shown to improve memory and enhance focus and concentration. Sage is also beneficial externally, it has strong anti-inflammatory and antibacterial properties, and is a gentle astringent, making it a wonderful herb to infuse in salves or oils and use topically for skin irritations such as acne, sunburn, and insect bites. A simple sage poultice of fresh leaves can help prevent infection, reduce swelling, and promote healing of cuts and

Sage Lapsang Cooler

scrapes. This silver-green summer herb can be enjoyed throughout the year in a variety of ways, both as a culinary staple and in medicinal remedies. For an unusual, summery sage treat, steep 1 tablespoon lapsang souchong and 3 fresh sage leaves in 12 oz of boiling water for 5 minutes. Strain, stir in 1-2 tablespoons sweetened condensed milk, and chill. Enjoy the unique flavor and healthful benefits of this sage tea over ice!

Julia Stowe is the founder of Blossom Arts, an herbal education company offering classes and hands-on herbal instruction of all kinds.

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F l av o r s o f S u m m e r Recipe from A Classic Twist "Her stomach growled and she remembered she'd missed dinner. When she got home, she would make a sandwich and a glass of iced tea. It was one of those hot August nights." Brenda Jackson Iced Matcha Latte Ingredients 12 oz milk of choice 2 tsp matcha powder 2 tsp vanilla syrup, honey, or sugar 1 cup ice Procedure In a blender, add milk, matcha powder, and vanilla syrup. Blend for 30 seconds to 1 minute or until the matcha is smooth. Pour over a cup of ice and Enjoy!

Servings: 1 Yield: 1 large iced matcha latte

Preparation Time: 5 minutes Total Time: 10 minutes

Sugar-Free Vanilla Bean Syrup Ingredients 3 ½ cups water 2 Tbsp vanilla paste

2 tsp liquid stevia extract (or

¾ tsp xanthan gum

2 cups Stevia in the Raw)

⅛ tsp salt Procedure

Add all ingredients to a blender and blend until smooth. Taste-test and add more stevia if you want it sweeter. Pour into serving bottles or jars. To store, keep refrigerated. Servings: 30

Preparation Time: 5 minutes

Total Time: 5 minutes

The Tea Life Style™

F l av o r s o f S u m m e r Recipe from Three Sisters Tearoom

When the elder trees are in full bloom and easy to find, you know the perfect time has arrived to make elderflower scones. Extremely delicate in flavor but oh, so ethereal to taste. Mid-Summer’s Eve is brief, so don’t miss your chance, just take care not to disturb the fairies believed to live amongst the branches.

Lemon Elderflower Scones Ingredients

2 cups all-purpose flour

1/4 cup cream or milk

1/4 cup sugar

1 large egg, beaten

1 Tbsp baking powder

3 large elderflower heads

1/4 tsp salt

zest of one lemon

6 Tbsp cold butter Procedure

Cicely Mary Barker

Several hours before prep or overnight: Remove blossoms from 1 head and bury them in the sugar for at least one hour or overnight. Warm cream/milk gently until just at a simmer. Remove from heat, add elderflowers from 2 elderflower heads, cover and let cool completely.

When the Elder Tree’s in flower;

Mix the dry ingredients together in a large bowl. Cut in cold butter with a pastry cutter until the batter looks like coarse crumbs. Sprinkle in lemon zest and lightly toss.

Shows its mass of creamy lace—

When each shady kind of place By the stream and up the lane,

Summer’s really come again!

Strain and discard flowers from cream; reserve 1 tablespoon. Beat the egg into the remaining infused cream. Gently combine with batter to form a ball, working quickly with cool hands. Do not overwork. Turn out onto a floured counter and pat the dough into a 1” thick round. Using a 2” round cutter, cut out scones and place on a parchment lined baking sheet. Brush tops with reserved infused cream. Bake at 425’ F for 15-18 minutes. Serve warm with lemon curd.

Yield: 12 scones

Inactive Time: 10 hours

Preparation Time: 20 minutes

Total Time: 10 hours and 35 minutes

Cooking Time: 15 minutes

Oven Temperature: 425°F

Issue 5 – 2020 July August Page | 15 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™

F l av o r s o f S u m m e r Recipe From The Novel Tea

Crumpets from the Downton Abbey Afternoon Tea Book Ingredients

3 ¼ cup flour

2 cups milk heated to 115˚F

4 tsp salt

1 cup milk at room temperature

½ tsp baking soda

2 Tbsp sugar

1 tsp dry yeast

Procedure Whisk together flour, salt, and soda in a bowl. In the bowl of stand mixer, combine warm milk, sugar, and yeast and let stand until foamy approximately 10 minutes. At low speed, add flour mixture to warm milk and then room temperature milk until a thick batter forms. Cover the bowl loosely with plastic wrap and set in a warm place until the batter expands and becomes bubbly, about 1 hour. Heat 12-inch cast-iron frying pan over medium heat. While the pan is heating, butter as many 4-inch ring molds as will fit comfortably in the pan. When the pan is hot, lightly grease the pan with butter. Then place the prepared molds in the pan and fill with about 1/3 cup of batter and cook until bubbles appear on the surface, approximately 6 minutes. Carefully remove the rings and flip the crumpets over. Cook until the crumpets are golden on the second side and cooked through, about 5 minutes. Remove and keep warm while cooking the remaining batter. Serve hot with butter and jam.

The Tea Life Style™

F l av o r s o f S u m m e r Dilmah's Peace Tea Ice Cream Soda for Those Hot August Nights

Dilmah's Peach Tea Ice Cream Soda Ingredients 5 oz Dilmah Iced Tea Peach & Pear 2 large scoops of vanilla ice cream Lemonade Procedure Fill the glass half with ice cubes and add the iced tea Add 2 scoops of vanilla ice cream Top with lemonade Garnish with a peach slice, a pear slice, and thin cut lemon zest

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The Tea Life Style™

F l av o r s o f S u m m e r Elderflower Lemon Curd

Elderflower Lemon Curd Ingredients 5 whole elderflower heads, no stems 1 cup sugar ½ cup freshly squeezed lemon juice

4 large eggs, lightly beaten 1/4 cup unsalted butter, chilled and cut into small pieces

Procedure Gently shake the elderflower umbels to remove any dried leaves or petals. Strip the flowers from the stems, place in a bowl; discard the stems. In a small saucepan over low heat, combine sugar and lemon juice. Cook and stir until the sugar is dissolved in the warm liquid. Add elderflowers, turn off the heat. Let steep for 1 to 2 hours. Strain the mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze the elderflowers to extract as much of the liquid as possible. Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon, until mixture coats the back of the spoon, about 10 minutes. Scrape over the bottom and sides of the double boiler to get a smooth texture. Once the mixture is thick, remove from heat. If lumpy, strain through a fine sieve again. Add butter and stir until fully dissolved. Pour into a jar with a tight-fitting lid. Refrigerate or freeze. Servings: 4 Yield: 3 cups

Preparation Time: 15 minutes Cooking Time: 10 minutes

Total Time: 1 hour and 25 minutes

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The Tea Life Style™

T e a Bu si n e s s G ui de

Issue 5 – 2020 July August Page | 19 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™

T e a a n d M o re D at e s t o Ce l e b r at e


Canada Day/Dominion Day

July 1, 2020

USA Independence Day (Yay!)

July 4, 2020

National Sugar Cookie Day

July 9, 2020

National Blueberry Muffin Day

July 11, 2020

National Tape Measure Day

July 14, 2020 2

Gorgeous Grandma Day

July 23, 2020

Admit You're Happy Month

August 1 – August 31, 2020

National Coloring Book Day

August 2, 2020

National Watermelon Day

August 3, 2020

National Book Lover's Day

August 9, 2020

National Be an Angel Day

August 22, 2020

National Eat Outside Day

August 31, 2020

May not be good to celebrate National Tape Measure Day so soon after Sugar Cookie and Blueberry Muffin Days.

Issue 5 – 2020 July August Page | 20 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™

Ce l e b ra t e N a t i o n al Co l o ri n g B o o k D ay – A ug us t 2, 2 0 2 0 Here Are Coloring Pages Just for You!

Issue 5 – 2020 July August Page | 21 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™

Ce l e b ra t e N a t i o n al C o l o ri n g B o o k D ay – A ug us t 2, 2 0 2 0 Here Are Coloring Pages Just for You!

Issue 5 – 2020 July August Page | 22 All rights reserved. © Jennifer C. Petersen

The Tea Life Style™

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