Thanksgiving

Yes, the Tea Lady realizes that this post should have come first but it is her blog and she can do what she wishes with her posts!

It doesn't happen every year, but most years the Tea Lady and her family are able to trek down to Stuart, Florida for turkey time with Aunt Roz and Uncle Jim. They have friends who are gracious to offer their spare homes and beds for us. Unlike the Christmas rush, Thanksgiving in Stuart is a very, very laid back affair. Happy hour on the porch with "Breezes," wine, and yummy nibbles sets the scene and pace for the ensuing days. Even if the weather is not perfectly Floridian, the company and atmosphere are ideal.

Some years not everyone is able to be there on Thanksgiving Thursday. In keeping with the "No Worries" philosophy the major feast might be served on Wednesday or even Friday. The important thing is that we are there - together. Even if there was no turkey and my Uncle's wonderful sausage and apple dressing the camaraderie and fellowship is more than enough to make these days precious and special.

Highlights from this year and those past include:

• arriving after a 6 hour drive with happy hour already in progress
• awaking to the sound of rain coming down hard on the skylights
• our daughter going fishing with her Great-Uncle. What a trooper she was in the not so perfect weather
• a long walk between rain showers
• sitting on the porch with laptops on hand for everyone
• amazing views of the Intercoastal Waterway
• funny stories and You Tube videos shared
• perusing the Black Friday ads prior to Black Friday and planning the attack on Bealls
• the husband setting an alarm and waking at 4:30 a.m. in order to get a Garmin at a great price
• a family outing to the theatre to watch "The Blind Side" (enjoyed by all)

But Tea Lady, you ask, where does tea fit into all of this? The Tea Lady brews her tea in the morning and takes it on the porch. Uncle Jim makes muffins that are enjoyed by all and provide a perfect accompaniment to the tea. If by chance muffins are left over, they are enjoyed later in the afternoon with more tea.

Tea is a tradition in many cultures - meant to be shared with family and friends. Thanksgiving in Florida is a tradition unique to our family and we share it as often as possible.

The Rush

Even before we begin decorating for Halloween the Christmas "rush" begins. Stores begin decorating, magazines arrive with decorating and cooking ideas, and little bits of Christmas begin popping up all around. Somehow we make it through Thanksgiving all the while listening to Christmas carols in stores and on the radio. As a child it was easy to enjoy the rush, the countdown until Christmas Day and the presents I knew would be awaiting under the tree.

Even now as an adult I still get excited about the Christmas rush but at some point I have to remind myself to take some time out and relax. That is where sitting down with a cup (or even a pot) of tea allows me to forget about the rush. For a moment in time I am able to savor the quiet, the calm, and the slowness. Sipping tea during this moment is not a time to rush. It may only last for 5 minutes but sometimes that is enough for me.

There is still shopping to be done, cookies to be baked, and parties to attend. But I would encourage you to take some time out during the rush. Even if you don't enjoy a cup of tea take a moment to just remove yourself from the rush, the noise, and the bustle. The rush will be waiting for you but you have the power to put it on hold.

Tea Time Can Be Anytime!

The Tea Lady has begun organizing all of the digital images on the computer into neat little folders. This has required a great many pots of tea and there is still quite a bit more to do. One of our family's favorite places to get away from it all is Cumberland Island National Seashore. The photos from our many trips there are the ones I have worked on recently. The island is only accessible by boat, there are no stores, one private B&B, some private homes (that revert to the park service in 2010..sad) and camping opportunities. Camping means a tent and bringing everything with you.

Of course the Tea Lady will not travel without tea no matter how primitive or remote the location. The beauty of taking tea is that it doesn't always have to be fancy and formal served in the parlor. Taking tea is the epitome of simplicity. All that is required is potable water, a heat source, tea and a vessel to brew it in.

Some of the best tea times I have had were in most assuredly non-traditional tea settings. The most recent was our last trip to Cumberland in January 2009. My husband hikes quite a bit and has a tea pot with a cozy he takes along on expeditions. We bought some neat origami type resuable tea cups for this trip. After setting up camp our first day at Stafford Beach we made our tea and walked out to the beach. The picture pretty much says it all:

It was lovely to wake up each morning snuggled in the hammock, listening to the sounds of nature waking up and being greeted with a nice pot of tea. Our last night of the trip the weather turned more winter-like with grey, moist skies. We moved our gear to Sea Camp for the night as it was closer to the ferry we had to catch the next morning. Again, we set up camp and the next item of importance was the tea. Out to the beach, even in the inclement weather, we shared another lovely tea time.

Next time you think you don't have time for tea remember that Tea Time Can Be Anytime!

What is a Crumpet?

Most everyone has probably heard the phrase "tea and crumpets," but what exactly is a crumpet? A crumpet is a bread made from flour and yeast that is cooked on a flat-top griddle instead of being baked in an oven. Most crumpets are round and are cooked in a ring mold but sometimes they are square. Since crumpets are toasted after cooking, a square shape is perfect for popping in a toaster. Another fun way for toasting crumpets is using a wire shaped "crumpet toaster" over an open fire. This celver device has a long handle and 4 "fingers" that hold the crumpet securely. Here is a link to a website where you can purchase your own crumpet toaster or just see what one looks like
http://www.re-foundobjects.com/product/view/135

Crumpets on their own are very bland as the basic recipe is just flour, yeast, leavening and a pinch of sugar. Very similar to an english muffin with its characteristic nooks and crannies the crumpet is the perfect foil for butter, jam, honey, peanut butter or other favorite toppings. The toppings, especially butter, sink into the nooks and crannies creating a flavorful bite all the way through. Here is a recipe: http://www.bbc.co.uk/food/recipes/database/homemadecrumpets_70053.shtml

There is also a Scottish crumpet which is more like a pancake. They are cooked on a flat griddle, but not reheated after cooking. The Scottish crumpet is generally filled with fruit or jam and folded over like a crepe.

With winter upon us here in North Georgia the Tea Lady is picturing a cozy fire, toasting crumpets over the flames, then slathering the warm disk with real butter and this summer's strawberry/fig jam. Lots of napkins will be needed as the butter and jam melt into the nooks and crannies. A perfectly brewed pot of Yunnan Superior on the coffee table completes the scene.

Tea, Me and......

....my Daddy, Bill LeFevre. While he is mainly a coffee drinker, my Daddy is still an important part of my tea world. He is my biggest cheerleader and put a great deal of sweat equity into the first location of the Purple Iris Tea Shoppe. During Christmas of 2001 he and my husband refinished the 100 year-old hardwood floors, painted 20 foot high walls and put up wallpaper border. When the tea shoppe moved to its second location Daddy and my husband took over the operation for a day so the ladies of the family could enjoy a holiday tea at the Ritz-Carlton in Atlanta. They prepared tea trays, brewed and served tea and even washed dishes.

Daddy drinks hot tea every now and then but his preference is for the tea sometimes known as "Southern Table Wine" - sweet iced tea. The key aspect of his sweet tea is that the sugar be totally dissolved. This can be accomplished by making a simple syrup or by pouring the boiling water over granulated sugar and the tea. This allows the sugar to dissolve complete and infuse the tea with the characteristic sweetness for which Southern Table Wine is known.

My Daddy is the representation of a true Southern Gentleman. He knows how to make anyone feel comfortable and is incredibly adaptable. I like to think that aspect of my personality comes from his influence. Daddy is equally at ease in his tuxedo at a black-tie affair or wearing cammo in a deer stand during hunting season.

Most children were sung to sleep with "Rock-a-Bye Baby." No standard lullaby would do when Daddy sang me to sleep. Marty Robbins' "Gunfighter Ballads" were his lullaby of choice. The song "Big Iron" is the ring tone he hears when I call. My ring tone when he calls is "El Paso." Click on the link for a listen to the song that will always remind me of my Daddy:

http://www.youtube.com/watch?v=PKrXSrqCLY4&feature=related

I know I can speak for my sister when I say that we have the most awesome parents in the world. Every child should be as lucky. I love you, Daddy.

About Time

It is amazing to me how rushed our lives can become and we forget to take time out for ourselves. The Tea Lady blog is one of those areas that has been neglected. The weather has been rather dismal in this part of the country. While it is wonderful that Georgia's Great Lake is above full pool because of the constant rain it has also dampened the Tea Lady's spirits a bit. Today that changes.


It is a perfectly glorious Northeast Georgia fall afternoon with a nice breeze and the late afternoon sun's rays are causing the golden leaves to glow. A stray leaf from the water birch tree floats onto the keyboard. The pot of Pumpkin Creme tea I brewed for today's tea time is rich and robust but comforting with its aroma and flavors of fall. A little half and half added to the brew heightens the taste. Warm pain au chocolat accompany tea time today. These delightful chocolate croissants come from the Tea Lady's favorite french patisserie, Gourmandises. Chef Jennifer's expert touch yields a melt-in-your-mouth delicacy; no store-bought pastry even comes close. http://www.cafegourmandises.com/


All too soon the weather will turn chilly and afternoons of sitting outside will be few and far between.

Tea and Health

The health benefits of drinking tea have been known for centuries but just recently these benefits are being scientifically tested and proven. Many of the studies have used green tea exclusively but more are being conducted using white, oolong and black teas. These studies and this blog post are focused on the leaves from the Camellia Sinensis plant, not other plant-based infusions often referred to as "teas."

The latest research shows tea contains ECGC (epigallocatechin gallate) an antioxidant that has been linked to protection from a wide range of cancers including lung, prostate and breast cancer. This study has been conducted using green tea but the scientists have also begun to look at white tea. The preliminary findings are that white tea may contain even more ECGC than green.

Tea also contains L-theanine. This amino acid, found almost exclusively in tea plants, has been attributed to keeping tea drinkers mentally alert without making them jittery and edgy. L-theanine reportedly affects the brain's neurotransmitters and increased alpha brain waves. The result is a calm, yet alert, state of mind.

Black tea was cited in a study on improving cardiovascular health. The studies showed that consuming black tea improves blood vessel reactivity which reduces blood pressure and arterial stiffness creating a better cardiovascular profile.

The confusion seems to arise in the consumer as to which tea is best. If all tea comes from the same plant then why do the different types of tea have different properties? The answer lies in the way the raw leaf is plucked and processed. White tea only uses the buds of the tea leaf. Green, oolong and black use at least the top two leaves and a bud. Each type of tea undergoes a different process to create the end product.

The Tea Lady maintains that it is better to drink some tea rather than no tea. If one doesn't care for green tea substituting black tea is not going to diminish the health benefits. Is is important to know that tea does contain caffeine. If a tea drinker has caffeine issues or wants to avoid it altogether, there are a wide range of decaffeinated teas available.

http://en.wikipedia.org/wiki/Health_effects_of_tea

Cup and Saucer Etiquette...Doing it "Proper"

From the left: George Harrison, Ringo Starr, Paul McCartney, and John Lennon are all holding their cups correctly. However, Paul McCartney gets the prize for having the whole package since he is holding his saucer and his tea cup. This position is correct because he is sitting away from the table. When taking tea in this fashion, the saucer is always taken up with the cup.

Ringo Starr's fingers are the easiest to see the proper way to hold a tea cup. The index finger goes through the handle of the cup, the thumb rests on the top of the handle, and the third finger goes on the base of the handle. The remaining fingers curl under the the third finger to help steady the cup. Notice none of the Fab Four has a pinkie in the air. This is a leftover affectation from the Middle Ages when the upper class ate with 3 fingers and commoners ate with five. Tea etiquette does not dictate that the pinkie be raised.

If one was lucky enough to see the Beatles live or for those of us who have to rely on film clips, it is obvious that Paul McCartney is left handed. However, when setting a proper table for tea every cup and saucer is placed on the right. Whenever possible, liquids are poured from the right side of the guest. If the cup and saucer has been moved to the left, the pourer must awkwardly reach across the guest to pour. Another bit of cup and saucer etiquette that is frequently overlooked is the guest or the pourer picking the cup and saucer to pour. Cups and saucers remain on the table when being filled.

Even though 3 of the Lads from Liverpool are not quite doing it proper the table is still set with fresh flowers and an elegant tea pot. Quite a refreshing change from the "tall, venti, grande" paper cup world we inhabit today.

What is...R.S.V.P.?

By taking the first letter from each word in this French phrase Repondez s'il vous plait (res-pond-ay see voo play) one arrives at R.s.v.p. Even though the literal translation is "Respond if you please" the meaning is implied rather than literal. It can be likened to someone asking "How are you?" If the respondent replies literally, reciting a litany of woes and ills, the inquirer will certainly not want to linger any longer than necessary. So, R.s.v.p. means let your host know if you will or will not attend the function to which you have been invited. It does not mean let your host know only if you feel like it or if you don't have any other better offers.



Sharp-eyed readers may take issue with the lack of capitalization on three of the letters. However, R.s.v.p. is correct as it stands for the imperative sentence Repondez s'il vous plait. The sentence would be incorrect if written "Repondez S'il Vous Plait" in French or English. But Tea Lady, you say, your blog title is in all capitals! Yes, it is and I am taking literary license to title my blog in that manner because it looks better in print.


Some crafty hosts in an effort to get invitees to respond to an invitation will use "The favour of a reply is requested" as a substitute for R.s.v.p. The onus still remains on the invitee to respond. It matters not if the response is affirmative or negative.



According to Letitia Baldridge's book, New Manners for New Times, the use of "Regrets Only" is "a cop-out to help lazy people become even lazier in replying." Baldridge says, "Use 'Regrets Only' if you wish. I would never use it. I expect my friends to be nice enough to reply to my invitations, regardless of whether they accept or regret."*


The proper placement for R.s.v.p. on an invitation is in the lower left corner with a phone number or other form of contact. An exception to putting a contact number under R.s.v.p. would be if a reply card is enclosed with the invitation. This most likely applies to wedding invitations where a phone number or email on the actual invitation would look out of place.



With the plethora of devices available for communicating replying to an invitation should be a breeze. For the most part the days of a handwritten reply to an invitation are by-gone. However, if one really wants to make a statement, a handwritten reply is the ultimate sign of respect for the host. The Tea Lady encourages you to try it sometime. Who knows? Those by-gone days may return!



*New Manners for New Times: A Complete Guide to Etiquette, Letitia Baldridge, Scribner, NY, NY, Copyright 2003, pages 424-425. ISBN: 0-7432-1062-X

Tea, Me and........

.........my mother, Ann DeVane LeFevre. My mother is the reason I drink tea. My mother is the reason I enjoy entertaining. My mother is the reason I am the person I am today.

We just celebrated the 70th Anniversary of her arrival on this
earth. We should all hope to look this good when we reach that milestone. Why is my mother the reason I drink tea? Simply because she didn't drink coffee.

The story goes that at one point in her life she did drink coffee but an acute bout of morning sickness while expecting me turned her palate away from coffee. I say palate because to this day she loves the smell of coffee, offers coffee to guests but she just can't bring herself to drink it.

Growing up, playing "tea party," was a constant for me. For my mother, tea parties were a reality. As the wife of an Air Force officer, she was always hosting a coffee, tea or luncheon for the other officer's wives. It was during the preparation for these events when I learned the true meaning of Southern Hospitality. Silver gleamed, the dining room table was set with cut glass serving pieces, and the china was magnificent against the backdrop of the crisp white damask table cloth. Then there was the food. Oh, my, the food - cheese straws, the staple of every southern lady's repertoire, piled high on a napkin-lined plate along with finger sandwiches and dessert. My favorite was the little cut glass bowl filled with mixed nuts and the little scalloped spoon placed beside it for serving. Of course, I was at school while these festivities took place, but oh what wonderful after-school snacks my sister and I enjoyed on those days!

My mother is the reason I love to entertain. She led by example and I loved watching her prepare for a party. She knew the secret to pulling off a successful event was to have as much prepared in advance as was possible. Spreads for sandwiches were made ahead of time and the cheese straws are easily made ahead. Mother's eye was always focused on details. The simple pimiento cheese sandwich in my lunch box became a delicate delight when she cut the crusts off, trimmed the sandwiches into 4 triangles and arranged on a cut-glass platter. I also learned that for every salty item you needed to have a sweet to balance the flavors. Color was also important. My mother knew very early on that we eat with our eyes as well as our mouths.

All of this background led me to open my own tea room. The mission statement for the Purple Iris Tea Shoppe was "traditional English tea with a Southern accent." I wanted to share with others the gift of hospitality I learned from my mother. When someone would ask me how I made a certain dish look so appealing or how did I get everything done with a limited amount of help I would always smile and say "my mother taught me."

One of the proudest moments of owning the Purple Iris was our first Mother's Day. Our tradition was to describe the items on the tea tray for guests. This month was special because all the items on the tea tray were significant. My daughter calls her grandmother Mimi so this was "Mimi's Low-Country Tea." Every item was special in some way and reflected my mother's example of what it meant to be a gracious host. All month I rattled off the spiel we came up with for the tea tray and did very nicely until the day I served that tea tray to my mother and our family. The emotion of the moment was overwhelming and my assistant finished up the description. I realized that if it hadn't been for my mother I wouldn't have been standing in my own tea shoppe, much less serving tea to the woman I admire more than anyone.


I am the woman I am because of my mother. I can only hope to be half the woman she is when I reach that 70th milestone. I love you, Mommy.

Little Red Robe

"Xiao Hong Pao is the little brother of Da Hong Pao," replies Dan Dan the Tea Man to my request for a suggestion of a new oolong. Knowing I can trust my taste buds to this tea purveyor I place my order and wait.

For those of you that know me, waiting is not my strong suit. Especially when I am waiting on something very special to arrive. This new oolong I am going to try is called Xiao Hong Pao and means Little Red Robe. The cuttings for this tea were taken from the legendary Da Hong Pao (Big Red Robe) which is no longer used for tea production.

As with any retail business, there are always going to be people selling things that are not what they are described to be. That is the case sometimes with Xiao Hong Pao. It may be offered as Da Hong Pao but since that plant is no longer being used, the savvy tea lover will know by reading this blog, that they are being misled. I know my purveyors and trust them to deliver the finest quality product. This is my advice to others as well, especially when delving into the wonderful world of rare and exquisite teas.

The shipment arrives. I "delicately" rip open the package, dump the contents unceremoniously on the table and there it is. A beautiful red shiny package filled with something special. Ignoring the other packages of tea I rush to the kitchen and get the kettle going.

Using Dan's recommendation of 1.5 teaspoons of tea to 8 ounces of water heated to 190 degrees F, I spend what must be the longest 90 seconds of my life waiting for the timer to tick down. I watch the leaves begin to unfurl and perform their ballet and inhale the wonderful earthy aroma wafting up toward my nose.

I tried to be patient and sip slowly but the need to see what the next infusion would yield was too much temptation. By the 5th infusion I was totally hooked on this Little Red Robe and pledged to be a bit gentler in my consumption on our next encounter.

That encounter was today. The weather has cooled; it is grey and breezy. Needing a little pick-me up I decided to try on the Little Red Robe again. This time I savored. I let the aroma and taste envelop me completely.

To order your own Little Red Robe I recommend Dan Dan the Tea Man, Dan Robertson of The Tea House in Naperville, Ill. www.theteahouse.com

What is.....a Tea Cozy?

Simply stated, a tea cozy is designed to cover a tea pot and retain the heat of the tea. Tea cozies may be plain or fancy; whimsical or elegant. The best heat retainers are cozies made of fabric with a layer of insulating material inside. The Tea Lady prefers a cozy that wraps around her tea pot leaving the handle, spout and lid exposed.

Another version is a cozy that covers the entire tea pot. Again, ones with insulation are much better for retaining heat. The problem arises with a cozy covering the entire tea pot causing the handle to become extremely hot. Many a cherished tea pot has been dropped and broken when the pourer is not aware of the heat of the handle. Use these cozies with caution.

If one is crafty there are numerous books available for yarn enthusiasts to make their own tea cozies. Here is where creativity comes into play and whimsy begins. A search of tea cozies will bring up a host of images.

Billy Connolly said "Never trust a man who when left alone in a room with a tea cozy doesn't try it on." Apparently the gentleman below may be trusted. While this is not the best way to keep your tea warm, it is certainly an attention getter.

The most important fact to remember is that the tea leaves or bags should always be removed before "cozying" your tea pot. Tea leaves or bags should always be removed or they will continue to steep which results in bitter tea.

Surviving Ladies' Tea

From the book, "Afternoon Tea at Pittock Mansion" Quote by Haddyr Leigh:


"If your tongue trips over 'oolong' and there's no place for your spoon,

If you end up with your cookie on your knee

If dainty conversation leaves you speechless far too soon,

You need some help surviving Ladies' Tea."


The Tea Lady thinks this little rhyme is just precious and very appropriate for an etiquette and tea blog. Even though the speaker refers to "Ladies' Tea" it should be noted that men take tea as well. In many cultures, business is conducted over tea and in some places, such as Uzbekistan, only men partake in a tea ritual.


So how does one, male or female survive Ladies' Tea? The Tea Lady likes to remember a quote by American humorist, Will Rogers, who said, "Don't take yourself too seriously.....just live your life so you wouldn't be ashamed to sell your family parrot to the town gossip."

What is....Cream Tea?

Since tasty tidbits are promised in the description of this blog, I shall make you wait no longer for one. Cream Tea is the simplest of all the tea meals and only requires scones, jam and cream and a pot of tea. It is perfect for a light breakfast. Cream Tea originated in southwestern England around Devon and Cornwall.

The cream being referred to is clotted cream or Devon cream. Both of these are available in many upscale grocery stores and gourmet shops. Unopened the jars will last for a long time. Once opened, they need to be refrigerated and used within 2 days. While not exactly the same, this homemade version provides a nice substitute:

1 cup heavy cream

1 cup sour cream

1/4 cup powdered sugar (confectioner's sugar)

Mix all 3 ingredients in a glass jar with a lid. Cover and let stand unrefrigerated for 6 hours. Refrigerate for another 4 hours. To serve put the cream in a pretty bowl and use a sliver demitasse spoon.

The classic jam served with cream tea is strawberry although black currant is very lovely. If the jam is homemade all the better. The difference between jam and jelly is that jam will have bits and pieces of the fruit mixed in. Jelly is clear. They say the key to a good jelly is that one be able to read the newspaper through it.

Now for the scones. These are a must for any tea. There are several mixes out there and my favorite is the brand Sticky Fingers (just add water). If you want to try your hand at making them from scratch here is the recipe used in my tea shoppe for Classic Scones:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

6 Tablespoons unsalted butter, cold and cut into cubes

1 large egg

1/2 cup buttermilk

1/2 cup dried fruit: curants, cranberries, cherries, blueberries

Mix flour, baking powder, salt and baking soda in a medium bowl. Using fingers or a pastry blender, cut in the butter until the mixture looks like dry cake mix. Blend the egg and buttermilk together; add to the flour mixture. Stir quickly until a soft ball of dough forms. Do not overmix. Turn dough out onto a lightly floured surface; gently knead in the dried fruit.

You have a few options for forming the scones:
*Use a small ice cream scoop to portion out dough; flatten each ball slightly

*Roll dough to 1/2 inch thickness and cut with a round cookie cutter

*Gather the dough into a ball and lightly press into a circle about 1 inch thick; use a large knife to score the dough into 8 wedges, don't cut all the way through

Place the scones on a parchment paper lined baking sheet. Bake in a preheated 400 degree (F) oven 10-12 minutes for individual scones or 15-20 for the circle of wedges. The scones should be light brown. If desired, brush with some heavy cream and sprinkle with sugar before baking.

The Tea Lady prefers a nice robust tea such as a Keemun, Assam or Yunnan with her cream tea. These strong teas stand up well to the sweetness of the jam and cream slathered on her scones. Enjoy!

Bad Habits?

Quote of Day: "I gots bad 'habits. I takes me tea at 5." Another version of this quote from Mick Jagger, of the Rolling Stones, uses 3 instead of 5 as the time he takes tea. Why does Jagger consider his time for taking tea to be a bad habit? The traditional hour for taking afternoon tea is 4:00 pm. However, etqiuette dictates that afternoon tea may be taken anywhere between 3:00 pm and 5:00 pm. Even though he seems to relish his bad boy image, Mick Jagger is actually displaying good habits by taking tea at 3 or at 5.

Why Etiquette and Tea?

Well, why not? Tea is timeless, etiquette is timeless and both can make things run smoother. Tea is aromatherapy in a cup; soothing or stimulating depending on your mood. Etiquette is more than just good manners. It is your ticket to attaining success in every aspect of your life.

Why etiquette and tea? Both go hand in hand with ritual and ceremony. In this instant-message "tall, grande, venti" world today ritual and ceremony tend to be forgotten. This is my way of bringing them back to the forefront.

Why etiquette and tea? Because The Tea Lady says so.