The Art of Afternoon Tea E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 162

Veröffentlichungsjahr: 2024

Beschreibung

More than 75 stunning recipes and a wealth of inspiration for how to host and bake for the perfect afternoon tea party. The ultimate guide to enjoying this experience to the full at home, from insights into the history, traditions and etiquette of afternoon tea to achievable recipes. Learn how to create a three-tiered cake stand brimming with delicious treats that will be the envy of any tea salon in the finest hotels. The art of afternoon tea is a delightful and refined tradition that has been cherished for centuries and invites us to savour simple pleasures in a world that often rushes by too quickly. It is an elegant affair where delicate china cups are filled with aromatic teas, accompanied by dainty finger sandwiches, bite-size savouries, scones and delectable pâtisserie. The setting is meticulously arranged with pristine linen tablecloths, vases of fresh flowers and fine porcelain teapots and as you sip a soothing cup of tea, time seems to slow down, allowing for intimate conversation and a moment of tranquility...

Leseprobe

The Art of

Afternoon Tea

The Art of

Afternoon Tea

Tradition, etiquette & delectable recipes for teatime treats

Designers Paul Stradling & Emily Breen

Editor Gillian Haslam

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Hilary Bird

First published in 2024 by Ryland Peters & Small

20–21 Jockey’s Fields, London

WC1R 4BW

and

341 E 11th St

New York, NY 10029

10 9 8 7 6 5 4 3 2 1

Text © Mickael Benichou, Susannah Blake, Julian Day, Matt Follas, Liz Franklin, Victoria Hall, Hannah Miles, Suzy Pelta, Will Torrent and Bea Vo 2024.

Design and photography © Ryland Peters & Small 2024 (see page 192 for full credits). Recipe collection compiled by Julia Charles.

Printed in China.

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-617-0

E-ISBN: 978-1-78879-639-2

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-Publication Data has been applied for.

NOTES FOR COOKS

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for clingfilm/plastic wrap, you can substitute for beeswax wraps, silicone stretch lids or compostable baking paper for greater sustainability.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using.

• Ovens should be preheated to the specified temperatures. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

Contents

Introduction

All about tea

Tea equipment

Helpful tea terminology

Bringing tea to the table

Chapter 1

Sandwiches & Savouries

Chapter 2

Scones

Chapter 3

Small Cakes & Cookies

Chapter 4

Pastries & Dainties

Chapter 5

Larger Cakes & Teatime Tarts

Menu Planners

Index

Credits

Introduction

Afternoon tea is one of life’s true pleasures, whether it is a brief pause during a busy day for a slice of cake and a freshly brewed cuppa, or a full-blown three-course affair with an array of sandwiches and savouries, followed by scones with jam/jelly and cream, and a grand finale of assorted dainty cakes and pastries. While receiving an invitation to afternoon tea at a smart hotel is always a thrill, there is much pleasure to be had from hosting a tea in your own home, and this book contains all the recipes you will need to make it a success.

The first chapter explains the different types of tea available, and how to brew and serve them. This is followed by a chapter on sandwiches and savouries, with ideas for exciting new sandwich fillings and bite-sized morsels to kickstart your event.

No afternoon tea is complete without a plate of fresh-from-the-oven scones, and here you will find recipes for sweet, savoury, fruity and cheesy scones. This is followed by pages offering up a tempting array of small cakes and cookies, with new twists on old favourites and modern classics, while the section on pastries and dainties shows you how to master creations that would not look out of place in the window of a pâtisserie shop. The final chapter provides recipes for larger cakes and teatime treats so delicious you’ll find it impossible to resist a second slice.

To finish the book, you’ll find eight suggested afternoon tea menus, which will help you to present your guests with a tea perfectly themed for the occasion or season.

Afternoon tea is the perfect excuse to dust off your best china, polish your cake forks, use your best table linen and invite friends and family over for a relaxed and delicious afternoon. So select the recipes that tempt you most from these pages and get baking!

All about tea

We are increasingly discovering the health benefits and enjoyment to be had from drinking tea. However, the differences between types of teas can be quite confusing at first, so here is a useful outline of the main types of tea. In addition, there are the ‘teas’ that aren’t technically teas at all, in the strictest sense of the word, in that they are not made from the leaves of Camellia sinensis (the evergreen shrub whose leaves and buds produce traditonal tea) – they are the caffeine-free infusions of various herbs, spices or fruits, often referred to as ‘tisanes’.

TYPES OF TEA

There are six main types of tea, but within these types there is a whole host of varieties. Once you get to grips with the characteristics and flavours of the different types, you will find that an exciting new adventure has begun.

Black tea

Usually strong and earthy, black teas are fully oxidized and are produced using one of two methods. In the orthodox method, the fresh tea leaves are withered for several hours and then rolled, which releases oils that coat the surface of the still-green leaves. The leaves are left until fully oxidized and then fired to prevent them from rotting. The alternative method is a mechanical process known as CTC (crush, tear, curl) and experts believe that on the whole, teas produced using this method are of a lower grade.

Black tea is used as the base of many popular flavoured teas. Earl Grey is a blend of black tea infused with oil from the bergamot orange. English and Irish breakfast teas are based on the leaves of full-bodied black teas and India’s favourite Masala Chai is a sweet and aromatic blend of black tea, milk and spices that has gained huge popularity around the world. Lapsang Souchong, Darjeeling, Assam, Ceylon and Keemun are all well-known varieties of black tea.

Green tea

Unlike black teas, green teas do not go through any form of oxidization (the chemical changes that happen after exposure to air). They can be first or second flush; using very tender buds and shoots from an early season crop or more robust from later crops. Initially they are allowed to wither in a dark place, which reduces the water content. In China, the leaves are usually then roasted and left to dry out. This process kills the enzymes in the leaves, which prevents any oxidization. In Japan, this is more commonly achieved by steaming the leaves before they are rolled and dried.

Around 80 per cent of the world’s green tea comes from China, and as such the leaves have interesting names. Two popular green teas are Pi Lo Chun (which translates as ‘jade snail spring’) and Chun Mee (which translates as ‘precious eyebrows’), both named after the shape of their leaves.

The famous gunpowder tea traditionally used in Moroccan mint tea is a green tea.

Japanese green teas, such as gyokuro and sencha are gaining in popularity around the world, and matcha green tea powder, the tea traditionally used in Japanese tea ceremonies, is now widely used to flavour ice creams, noodles and cakes.

Research has uncovered amazing health benefits related to drinking green tea. Green teas are widely considered to have anti-ageing and anti-bacterial properties. Drinking green tea on a regular basis can help to reduce levels of bad cholesterol in the body. As a natural source of antioxidants, green tea is thought to help fight cancer, and investigations have also revealed that frequent consumption of green tea can aid weight loss.

A huge variety of flavoured green teas are now available to buy. However, you may prefer to add your own natural flavourings to the tea, such as a wedge of lemon or a sprig of fresh mint leaves.

Oolong tea

Oolong teas are partially oxidized, and therefore more processed than green tea but less so than black tea. They are essentially a hybrid of green and black tea, said to have been discovered by accident when a Chinese gardener was distracted by a deer that he subsequently killed and prepared to eat, forgetting about the tea that he had been brewing prior to his sudden diversion. Returning to the tea the next day, he found the leaves had changed colour due to partial oxidization – but he carried on and finished the tea anyway. The tea’s increased aroma and depth of flavour made it a favourite – and so, oolong was born.

Oolong tea falls into two different categories. For darker oolongs, the leaves are tossed in bamboo drums to start the oxidization process. When they are around 60–70 per cent oxidized, the leaves are dried. The lighter, greener oolongs are only 30 per cent oxidized and are wrapped in cloths and machine-rolled before being dried. Both types of tea have unique characteristics, and many tea aficionados believe oolongs to be the most distinctive and agreeable of all teas.

They are ideal for multiple steepings and it is said that the flavour of the tea gets better and better each time the pot is filled up. Dedicated oolong fans believe that the fourth or fifth steeping releases the best flavour – although you’d need a pretty strong bladder to get to your fifth cup without retiring.

Formosa oolong comes from Taiwan, China. Imperial formosa oolong is an especially acclaimed tea. Traditionally drunk by Taiwan’s Buddhist monks, it is considered one of the best teas in the world.

Pu-erh tea

Pu-erh teas are oxidized to a similar level as green teas, but are dark in colour and unique in that they go through a process known as post-fermentation. Traditionally, pu-erh comes from the Yunnan province in China and is gaining in popularity because one of its purported health benefits is that it is believed to aid weight loss. For ‘raw’ pu-erh, the processed tea is compressed into cakes and left to age for up to 50 years, making it very expensive. However, ‘cooked’ pu-erh is increasingly produced, which takes much less time to manufacture and involves the introduction of a special bacterial culture that speeds up the maturation.

Specialist tea suppliers will sell pu-erh tea cakes and bricks. The tea must be gently prised from the cake or brick, or the leaves will be damaged, which could have a negative effect on the flavour of the tea. The best tool to use for this delicate operation is a pu-erh knife, which is a special ‘tea needle’ that can be lightly inserted into the brick or cake and used to work the tea loose. However, loose leaf pu-erh is widely available from tea specialists, supermarkets, department stores and even health food shops.

White tea

White tea is the least processed of all the teas and is generally the most esteemed. Only the topmost bud and leaves are picked from the bush, sometimes only the bud, and they are always first flush. The buds must be picked before they unfurl, are handled as little as possible and processed minimally. They are withered in the sunshine or, in bad weather, in a warm room. White teas are silvery in colour, have a mild flavour, are low in caffeine and have the highest antioxidant content of any of the teas.

Baihao yinzhen (‘silver needle’) and Pai Mutan or Bai Mudan (‘white peony’) are particularly good white teas to look out for. Slightly sweet and deliciously mellow, silver needle is always a good choice.

Yellow tea

Yellow tea is produced in a similar way to green tea, but the leaves are left to turn yellow before they are dried. Yellow tea is generally milder and sweeter than green tea.

This is one of the rarest types of tea and is relatively undiscovered in the west. Yellow tea has a sweet, mellow flavour and is particular to the Sichuan and Hunan provinces of China. It may take a little effort to get hold of some (try specialist tea suppliers), but as you begin to discover and enjoy the world of specialist teas, you will realize it’s one worth tracking down!

Tea equipment

Strictly speaking, the only essential things needed to make tea are a receptacle of some sort (a cup, mug or heatproof glass), some form of tea and boiled water (good-quality tea leaves tend to sink, so you shouldn’t be struggling with too many stray leaves).

Of course, if you’re using a tea bag, you’ll need something to fish the tea bag out once your tea is brewed to the desired strength. But when you discover the world of truly amazing teas that are available, making the tea itself becomes a really enjoyable part of the whole process. Pouring the tea from a beautiful pot is a delight, and filling up a favourite tea stick or tea ball or making your own-blend tea bag is a real pleasure, so there are various pieces of equipment you might like to invest in. Tea paraphernalia often also makes a great gift. Here are a few ideas you might like to consider.

Teapots

Once upon a time, a teapot was as much a piece of essential kitchen kit as the saucepan or pot. When the tea bag came along, things changed. If you think of the importance and ceremonies associated with tea around the world, it seems a shame that tea-making in the west was ever reduced to simply sticking a tea bag willy-nilly into a mug, pouring boiling water over it and squashing it with a spoon. Thankfully, proper tea is making a well deserved return to the table!

Teapots come in all shapes and sizes and a variety of materials, from the very beautiful to the practical. They become a little like a favourite mug or cup and tea will definitely taste different depending on what pot it is made in. It would be a shame to serve a delicate white tea from the sort of traditional Brown Betty teapot that is customarily associated with a strong breakfast brew, but there is something about those sturdy teapots that makes them perfect for use on the table alongside a cooked breakfast and lots of hot buttery toast and marmalade.

Delicate white teas and green teas are perfect served in pretty china pots that reflect their delicate flavour, although glass is a great option for the flowering tea balls. Glass teapots now have better insulation, so they keep the tea hot, and it’s interesting to watch tea leaves or a tea ball unfurl as the brewing process takes place.

A good choice for an everyday teapot is a sturdier earthenware pot that’s a white version of the Brown Betty. Of course, in an ideal world you would have a teapot to match the type of tea you are making. There are some beautiful Asian-style teapots with handles that somehow make drinking Japanese teas a very special experience, but not all of us have the budget or the cupboard space!

A good all-purpose pot would be made from not-too-delicate china. Some people favour the teapots that come with built-in infusers, so that the tea doesn’t over-brew, but if you’re worried about that, you can scoop the tea into an infuser and clip it to the side of the pot, then remove it when you’re happy with the strength of the tea. Whatever the preference, there’s a teapot out there for everyone.

Tea balls, tea sticks & infusers

Tea balls, tea sticks and infusers make it easy to brew loose-leaf tea while keeping the leaves contained, making them as convenient as tea bags while still allowing you to enjoy your favourite loose-leaf tea. However, some tea experts argue that they restrict the movement of the leaves and therefore don’t allow the true characteristics of the tea to come out in the brewing process. They can be used in a teapot or individual mug or cup, and come in all shapes and sizes, from the plain and practical to the ornate. They are usually made from stainless steel, although they do come in silver, for those for whom cost isn’t a consideration!

Tea cosies

Just as the teapot was once a household item, so too was the tea cosy. Whether knitted, crocheted, sewn or shop bought, from the plain and practical to the entertaining and elaborate, the purpose of the tea cosy was to keep the pot warm. Sceptics argue that a tea cosy won’t make much difference to keeping a pot hot, and, of course, tea left to sit could become over-brewed and bitter as the tannins continue to be released, but there is something fun and cheery about a tea cosy, so it’s down to personal choice as to whether you have one (or several) in your personal batterie de thé!

Tea caddies

Tea caddies, or canisters, have been around for as long as tea itself, and range from the everyday to the highly decorative, but essentially they do the necessary job of keeping the tea fresh, and preserving its flavour. Premium teas can be bought in nice caddies, but are also increasingly sold in foil packages and ideally should be transferred to an airtight container upon opening.

Strainers, squeezers & sundries

Pouring tea through a strainer into a cup does away with the risk of getting leaves in the cup and the embarrassment of trying to pick tea leaves out of your teeth. Good-quality tea leaves do sink to the bottom of the pot however, and so controlled pouring will help if you don’t have a strainer to hand. They are inexpensive and easy to buy so a strainer is a good investment. Tea bag squeezers are a little bit of an indulgence, but they are a little more sophisticated than squashing the bag against the side of your cup with a spoon. There are also tea-bag tidies, measuring and caddie spoons and all kinds of bits and bobs you can add to your kit as your enjoyment of fine teas unfolds.

Helpful tea terminology

The science surrounding the harvesting, production, brewing and serving of tea, lends itself to a few pieces of jargon that you may come across when exploring the world of tea.

Fannings or Dust These are mainly low-quality leftover leaves that are often used in tea bags.

Flowery ‘Flowery’ indicates that the tea includes buds and leaves, and is also a sign of good quality.

Flush Used to describe the tree’s growing season, when it is pushing out new leaves. A ‘first flush’ tea is produced using the first tender buds and shoots, and is considered the most delicate in taste, although second flush tea leaves are thought to have a little more body. Subsequent flushes are used but generally not acknowledged.

Grading Tea can be graded by its region of origin, such as Assam, Darjeeling, China, Ceylon (Sri Lanka) etc., but the grading of the leaves is also an important aspect of tea-making, as small leaves brew at different rates to larger leaves and produce different results.

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