luckyslaveboync
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Joined: 3/18/2005
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Mistress Savannah, now of Virgnia, was very interested in this topic and lucky thinks She would not mind this sub sharing notes lucky took regarding teas. Perhaps some will be interested as it is a subject which to be enjoyed, can be taken seriously (but with a light heart):
Tea Tips From Ms. Savannah
SELECTING TEAS
Loose tea is generally best.
Tea flavor comes from tea oils, which are lost when leaves are crushed too small. This is why loose tea, which has larger leaf pieces, is preferred, though specialty tea bags can be found containing whole leaves.”Orange Pekoe” is a mid-level grade (not a flavor), inferior to whole leaf or most loose teas. Loose tea also allows better water circulation during brewing.
SERVING TRADITIONS
Time
Traditional tea time is 4:00 p.m.
Service
Ceramic teapots
In one brew Your favorite
In the other have hot water so guests may also choose from a selection of teas
Sidebar of loose teas in original containers, with an interesting assortment of tea infusers (one for each potential guest)
China creamer (for milk, not cream)
Lemon slice dish (for slices, not wedges)
Place Settings
Formal cloth tablecloth
Doilies
China cups and saucers; dessert plates
Silver tea spoons, dessert spoons, dessert forks, lemon forks, spreading knives as appropriate for each guest.
Cocktail napkins
Ambience
Fresh seasonal flowers
Unobtrusive soft music, perhaps Mozart
EQUIPMENT
Tea Balls and Tea Infusers
These hold loose teas in metalic mesh ball or other usually metal (but sometimes porcelain or even plastic) device with holes, such that tea can be immersed without spilling out into the cup while steeping. Some larger infusers are used for tea pots rather than cups. Some infusers can look like strainers or permanent coffee filters. There are many different types and designs. Some like the type with a long handle. Here is a link to a site that sells and shows many different balls and infusers: http://www.herbtrader.com/tea0103-tea-strainers--infusers---tea-bags.html
FOOD ACCOMPANIMENTS
Scones
Scones and jam are the traditional tea accompaniment. Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).
Other
Other accompaniments are generally small, light pastries or possibly finger sandwiches, served cold.
TEA ACTIVITIES
Reading tea leaves
See http://www.soyouwanna.com/site/syws/tealeaves/tealeaves.html and similar websites. Brew tea in a pot without a strainer, pour, let settle. Then sip the tea while concentrating on the object of the reading, until there is only a little liquid left. Swirl the tea clockwise three times, swirling the leaves up the sides of the cup. The shapes you discern have meanings (see http://www.soyouwanna.com/site/syws/tealeaves/tealeaves3.html). For instance, circles mean success, triangles mean good karma, letters are names of friends and relatives, an arrow is bad news in love, and many, many more. There are also ways to attach a time horizon to the prediction (http://www.soyouwanna.com/site/syws/tealeaves/tealeaves4.html). The higher the symbol is toward the rim, the more important it is.
ADVICE FOR GUESTS
Holding the cup
Pick up your cup and saucer together - holding the saucer in one hand and cup in the other. The best way to hold a tea cup is to slip your index finger through the handle, up to almost the first knuckle, then balance and secure the cup by placing your thumb on the top of the handle and allowing the bottom of the handle to rest on your middle finger. Hold the cup lightly, by the handle - your pinky doesn't have to be extended (Contrary to popular belief, the ring and pinkie fingers should not be extended, but should rest by curving gently back toward your wrist). Hold the saucer under your cup while you sip your tea (lest you should spill or dribble).
Stirring
When stirring your tea, don't make noises by clinking the sides of the cup while stirring. Gently swish the tea back and forth being careful no to touch the sides of your cup if possible. Never leave your spoon in the cup and be sure not to sip your tea from the spoon either. After stirring, place your spoon quietly on the saucer, behind the cup, on the right hand side under the handle.
RECIPES
Scones:
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1 cup raisins
3 eggs, divided
1 cup plus 1 tablespoon milk, divided
Preheat oven to 450 degrees F. Spray a large baking sheet with vegetable-oil cooking spray. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in raisins. In a medium bowl, beat 2 eggs lightly with 1 cup milk. Add to flour mixture; stir just until mixed.
On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet. NOTE: When making scones, work the dough quickly and do not overmix.
In a small bowl, combine 1 egg and 1 tablespoon milk; brush onto scones. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.
Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.
Yields 12 to 14 scones.
Mother's Tea Biscuits Recipe:
1 beaten egg
2/3 cup milk
2 tablespoons lemon juice
2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup shortening 1
1. In measuring cup combine the first three ingredients together and set aside.
2. Measure and sift all dry ingredients into bowl.
3. Cut in shortening until the mix resembles breadcrumbs.
4. When ready to bake combine milk mixture with dry ingredients mixing lightly with a fork until just mixed.
5. Roll out 1/2 inch thick and cut with 2-inch biscuit cutter.
6. Place on lightly greased cookie sheet about 1 inch apart.
7. Sprinkle with granulated sugar.
8. Bake at 400 for 10-15 minutes till lightly browned.
9. Serve warm.
Variations:
Stir in 1 cup of raisins, or chopped nuts with dry ingredients. Use a cookie cutter to make different shapes. Skip sprinkling granulated sugar on top then when they come out of the oven drizzle icing over the tops. Decrease milk to 1/3 cup and mix in one mashed banana with the milk. Mix in candied orange peel.
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RE: The Tea Parties-- - 
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