May Tea Corner
Birth flowers - May
Flowers are a popular birthday gift, and choosing the recipient’s birth month flower makes it more personal. Take a look at the birth flowers for May.
If I were to ask you what your birthstone – the gemstone assigned to the month you were born in – is, there’s a good chance you’d know it, or at least understand that there is such a thing. But did you know that every month also has birth flowers?
It is thought that birth month flowers originated in Roman times, when birthday celebrations first began. These early celebrations included decorating the altars of Roman Gods with flowers, and giving flowers as birthday gifts.
During the Victorian era the ‘language of flowers’ evolved, as a way of conveying a hidden message to a lover without breaking the strict rules of etiquette surrounding displays of love or affection.
Fast forward to the present day and we now have a choice of birth flowers with specific meanings for each month of the year.
http://growingfamily.co.uk/birth-flowers/birth-flowers-march-daffodils-jonquils/
Lady's Tea Time was created by Lady Estelle of Providence. With her passion for the Victorian style of socializing, she wanted to incorporate it as the theme to her Tea corner of her home. Tea Time is not a tea rooms, tea parlors or coffee shops. It is a place to come and enjoy a custom designed tea experience..One can come to socialize or just relax with Lady Estelle
Tuesday, May 3, 2016
Monday, April 4, 2016
Spring Tea!
Tea can easily be transformed into a celebration with friends and family, but before enjoying yourself together, there is always a little planning to do. Tea parties, like any other parties require shopping spree before sending away the invitations. Now that the spring is here it seems quite natural to want to enjoy nature to the fullest, so maybe a nature tea party in the garden, park or backyard is the best choice, as tea and nature are in a perfect harmony.
The first step when preparing a tea party is to start designing your tea party invitations or simply decide which model, color and theme to buy and who are the guests, of course. The second step is to plan your menu. A tea party menu isn’t an elaborate one; tea sandwiches, biscuits and cookies are usually served. Of course this isn’t necessarily a simple menu as you can plan putting together and cooking more varieties of tea sandwiches and cookies to appeal to all of your guests’ tastes.
A Victorian tea party
The tea party planning follows the general guidelines I gave above with a few more additions. For instance, scones are a must for a Victorian tea party with Devonshire cream, lemon curd or jelly or jams. You can find many interesting and simple recipes in cookbooks or the Internet, so it is rather simple to get your Victorian menu started.
The decoration part seems rather complicated when we think about the Victorian age, but it is actually quite simple. You just have to select floral china for your party and crystal serving pieces. To make it feel like spring is here, I suggest you place fresh flowers everywhere and use as support crystal vases and/or teapots without lids. If you’re doing the party indoors, lots of candles are recommended to remind everyone of the time when electricity wasn’t yet a commodity If you’re doing an outdoor party I suggest replacing the candles with some antique looking lanterns. You should also have pretty napkins on the table as part of the decor and serving.
Either indoors or outdoors, the tea party should not be stripped of music.
Wednesday, March 2, 2016
A Cute Little Tea Story
I just love Tea stories. I found this and I hope you will like it too.
Memories of a Childhood Friend
It's been many years now that I've lived in Canada, but I still
subscribe to the newspaper from the small town in England where I grew
up. The news is often weeks old, yet I maintain that link to my youth
and often wax nostalgic.
But, on a cold evening last winter, as I sat and read my paper, I was
saddened to learn that old Mr Maxey had passed away after a long
illness, at the age of 87. For a while, I just stared into my living
room, replaying those memories from so long ago.
In those days Mr Maxey ran a shop, one of those small
everything-in-one shops that you'll find in a country village. Often
my mother would give me a few coins and send me down the street words
such as, "We'll be needing some greens for tonight, best you'd go to
Mr Maxey and get them for us."
But whether it was greens, or flour, or potatoes or milk, mum never
knew how much I enjoyed visiting Mr Maxey. He and I were friends, you
see, of the special variety that bridges the generations. How I loved
his tales of the Great War and of India! Mum would wonder why it took
me so long to run a simple errand, and all I'd say was, "Mr Maxey
wanted to talk." Little did she know how much I wanted to listen.
There was one really special thing, though, that I seldom mentioned,
because mum didn't think little ones should be drinking strong tea.
With a wink and a smile, Mr Maxey, when starting out one of his
stories, would pass me a small cup of tea, with a little milk and
sugar, and I would enjoy this tea while the tale unfolded. What
wonderful, colorful and flavorful tea this was! I would savor every
drop of it, even as I savored every word of the stories. It was like
no other tea I had ever tasted. Mr Maxey once told me that his was a
special blend, developed by his father years ago, Mr Maxey Senior.
Every now and then I would ask Mr Maxey how the tea was made, but he
just smiled and said, "That's our little secret, you know."
Those were wonderful days for me, filled with delights... but all
things end. World War II was on the horizon, and as I grew into my
teens, the world was changing around me. Military service quickly
came, I moved to London after the war, and nothing would ever be quite
the same again. Eventually I married and moved to Canada with my new
family.
Still, from time to time, I thought about Mr Maxey and that wonderful
blend of tea... not too weak, not too strong, just right in every respect.
The passage of the years didn't dim the memory of that special brew,
though I thought I would never taste it again. Then, one day, I got a
catalog in my mail from a new tea-shop called "Tea Trader". And, what
did I see in the catalog but a listing for "Mr Maxey's Own"!
This couldn't be possible, I thought, and yet I lost no time getting
to the car and driving to Bow Valley Square. The owner, Ted Jones,
greeted me there. I told him my story quickly, feeling that surely
he would think I was, at best, foolish....but Ted smiled and said,
"Here, let's try a sample." Ted quickly brewed up a little pot of tea
and handed me a cup, with milk and sugar, of course..... I took a sip
and knew right away that I had rediscovered an old pleasure.
We talked for a while, and it turned out that Ted's father knew Mr
Maxey Senior, and learned the composition of this special blend. Why
Mr Maxey Senior entrusted Mr Jones Senior with this secret is unknown
even to Ted, but now Ted blends the Ceylon, China, and other select
teas that make up this wonderful brew. I left the store with a goodly
supply of Mr Maxey's Own, and have returned often to augment my supply.
So, last winter, saddened as I was to hear of Mr Maxey's passing, I
soon rose from my chair and my bittersweet reverie, and paid him the
best tribute I could think of: I brewed a pot of
Mr Maxey's Own and
drank it in his memory.
A Tea Story by BOB NEWELL
Lady Estelle T. Barada
Febuary Tea Corner
February is the Month of love!
Colder weather outside encourages people to cuddle up
and enjoy a warm drinks on the inside.
You may like something spicy when it comes in to tea.
You can make a cup of spicy Chai to warm you up.
To make that perfect cup of Spice tea!
Items you’ll need on hand include:
* 24 ounces water
* Tea (loose Darjeeling is a favorite, but you may use any type of tea bag)
* Tea pot and a tea strainer
* Milk
* Sugar or honey
* Spices such as cinnamon, ginger, vanilla, cloves, anise or nutmeg. cardamom, ginger, cinnamon, vanilla bean, cloves, black peppercorns, anise, all spice, bay leaves, almond or nutmeg
Bring 24 ounces of water to a boil in a pot. Turn down the heat and place the tea into the water to steep for five minutes. Add the solid spices, but be sure to test the tea to ensure the tea isn’t too strong. Stir the tea and put a lid on the pot.
Leave the tea on low heat for about 15 minutes.
Strain the tea and then add sugar or honey, and milk to taste.
Here's a recipe from Queen Victoria's kitchen at Balmoral:
Queen Victoria Balmoral Shortbread
Colder weather outside encourages people to cuddle up
and enjoy a warm drinks on the inside.
You may like something spicy when it comes in to tea.
You can make a cup of spicy Chai to warm you up.
To make that perfect cup of Spice tea!
Items you’ll need on hand include:
* 24 ounces water
* Tea (loose Darjeeling is a favorite, but you may use any type of tea bag)
* Tea pot and a tea strainer
* Milk
* Sugar or honey
* Spices such as cinnamon, ginger, vanilla, cloves, anise or nutmeg. cardamom, ginger, cinnamon, vanilla bean, cloves, black peppercorns, anise, all spice, bay leaves, almond or nutmeg
Bring 24 ounces of water to a boil in a pot. Turn down the heat and place the tea into the water to steep for five minutes. Add the solid spices, but be sure to test the tea to ensure the tea isn’t too strong. Stir the tea and put a lid on the pot.
Leave the tea on low heat for about 15 minutes.
Strain the tea and then add sugar or honey, and milk to taste.
Here's a recipe from Queen Victoria's kitchen at Balmoral:
Queen Victoria Balmoral Shortbread
Ingredients:
1 cup softened butter
1/2 cup sugar
2 & 1/2 cups flour
Place the softened butter and sugar in a bowl and cream together with a mixer. Sieve in the flour and using the fingertips gently work the flour into the butter mixture, adding flour a little at a time to make a soft dough.
Take small pieces of the dough and roll out thinly. Take a glass, or cookie cutter about 3-3 & 1/2" in diameter, and cut out the dough until all is used. Prick the surface of each shortbread cookie with a fork so they bake evenly.
Put the cookies on a greased baking tray and bake at 350 degrees for 12-15 minutes. Do not let edges get brown. Oven times may vary, so it's best to do a test cookie first.
1 cup softened butter
1/2 cup sugar
2 & 1/2 cups flour
Place the softened butter and sugar in a bowl and cream together with a mixer. Sieve in the flour and using the fingertips gently work the flour into the butter mixture, adding flour a little at a time to make a soft dough.
Take small pieces of the dough and roll out thinly. Take a glass, or cookie cutter about 3-3 & 1/2" in diameter, and cut out the dough until all is used. Prick the surface of each shortbread cookie with a fork so they bake evenly.
Put the cookies on a greased baking tray and bake at 350 degrees for 12-15 minutes. Do not let edges get brown. Oven times may vary, so it's best to do a test cookie first.
Wednesday, January 13, 2016
A nice Winter treat
This is a delightful treat that is fast,inexpensive,and can be served at your next tea party.
Baked Apple and Mincemeat

Cut the top off an apple, scoop out the middle and full with mincemeat. Cover with the apple top, sprinkle with brown sugar and bake in oven.
Serve with whipped cream,or my favorite,ice cream!
Enjoy!
Baked Apple and Mincemeat

Cut the top off an apple, scoop out the middle and full with mincemeat. Cover with the apple top, sprinkle with brown sugar and bake in oven.
Serve with whipped cream,or my favorite,ice cream!
Enjoy!
Tuesday, December 15, 2015
December Tea Corner!
December
Snowy mountainsIcy cold
December white
And frosty winds
Quiet sky
And clear
No birds
No fluttering wings
Blurry mist
Merry Christmas
Warm abode
And bright lights
Crackling fire
Tea and
Conversations and
Welcome memories
Historical recipe corner - December
As the English established colonies in the New World during the 17th century, settlers took the pie recipe with them. Since the 19th century it has become a favorite dessert in the US during holidays such as Thanksgiving.
The original recipe includes equal quantities of egg, apple and dry sherry. I used a modified recipe to ensure the right taste and cooking time.
Marlborough pie
Ingredients
For the pastry:• 180g strong bread flour
• 1 tbsp granulated sugar
• ½ tsp table salt
• 125g chilled unsalted butter, cut into cubes
• 3 tbsp ice cold water
For the filling:
• 1½ bramley cooking apples (peeled and grated)
• 3 tbsp lemon juice
• 3 tbsp dry sherry
• 30g salted butter
• 140g granulated sugar
• 3 large eggs
• 240ml single cream
• ¼ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp table salt
Method
Put the flour, salt and sugar in a bowl. Work the butter cubes into the flour with fingers until the mixture looks crumbly. Add water to make dough. Knead the dough on a lightly floured surface until smooth. Roll into a ball and cover in cling film. Refrigerate for 30 mins.Pie filling: Place the grated apple in a bowl and stir in lemon juice and sherry. Melt the butter in a pan and add apple mixture and sugar. Allow the liquid to boil. Reduce heat and stir until most of the liquid has evaporated. Cool for 10 mins.
Preheat the oven to 200°C. Line a 9 inch pie tin with baking parchment. Roll the dough into a 10 inch circle, 1/8 inch thick. Place in the pie tin and fold excess onto edge of tin to make a crust. Prick the dough and blind bake for 10 mins. Remove weights and parchment and bake for another 5 mins.
Reduce oven temperature to 180°C. Whisk together the eggs, cream, cinnamon, nutmeg and salt, and add apple mixture. Pour the filling into the pastry. Bake for 35 mins until the custard is set but not too brown.
Verdict: The spices really complement the creamy filling.
Difficulty: 5/10
Time: 1 hour 40 mins
This article was first published in the October 2015 issue of BBC History Magazine
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