My foray into the world of tea
came about in a bit of a backward way...
My husband, an antique car aficionado and huge collector of automobilia and vintage ‘car stuff’, insisted that I, too, needed to collect something, or, at the very least, improve my life with some sort of hobby. His mantra was ‘you’re not fulfilled until you have a collection of something!’ Well, I had no desire to collect anything!
The story continues while on a day of antiquing when, lo and behold, a collection took shape. Who knew that entering the door to that little shop would be a game changer? With an inexpensive purchase of a cute cottage teapot (only $5!) my husband allowed himself any opportunity to broadcast that I was a collector! Yep, you can imagine what came pouring in (pardon the pun) – friends and family willingly obliged, and did so with gusto. Now, twenty-two years later, at rough count, I own 300 teapots of all shapes and kinds. At first these teapots were just pretty things to sit on shelves, but eventually fulfilled their higher purpose to pour tea (or as least some did). Starting to get family requests for tea, they soon became vessels from which to fill many a cup, and in doing so I began to experience and learn some of the many intricacies of this amazing drink we call tea.
Tea for Every Occasion
A wonderful gift book for every tea lover. Every occasion is the right time to simply enjoy and celebrate with tea. Let this delightful, color-rich book lift and carry you into realms of enjoyment and knowledge that will enhance your love for this treasured libation.
Suggestions for entertaining, whether with just one or two, or with a party of friends
Dozens of sweet and savory recipes, for treating yourself or a gathering
Varieties of teas to try, from the fruitful, to the rich and smoky, to the exotic
And SO MUCH more….
Tea of the Season
Red Raspberry Iced Tea
INGREDIENTS:
8 cups water, divided into 5 cups and 3 cups
½ cup sugar, or more to taste
5 black tea bags OR 1 heaping Tbsp + 2 tsp loose black tea
1 1/2 cups fresh red raspberries, rinsed, OR 1 1/2 cups frozen red raspberries
Extra raspberries or lemon slices for garnish
DIRECTIONS:
For the Tea...
-
In a medium sauce pan bring 5 cups of water to a boil
2.
Remove from heat and stir in sugar until dissolved
3.
Add tea bags or loose tea and let steep for 12-15 minutes
4.
May add ¼ to ½ cup more sugar before it cools for a sweeter tea
5.
Remove tea bags OR strain out loose tea leaves
6.
Pour tea into a heat proof pitcher or container to begin to cool
For the Raspberry Syrup...
1.
In a medium sauce pan bring 3 cups of water to boil
2.
Reduce heat to low, add raspberries and coarsely mash
3.
Simmer about 15 minutes, stirring occasionally
4.
Remove from heat and strain out raspberries using a fine-mesh strainer or cheesecloth into the pitcher with tea. (TIP: Use a spoon to help press raspberries down to strain out juice).
5.
Cool hot liquid before placing in fridge (1/2 to 1 hour)
6.
Chill in fridge for several hours, or overnight
7.
Serve over ice and garnish each glass with raspberries and a lemon slice
Additional Notes...
A potato masher works well to mash the raspberries.
Try a black tea blend with mango flavoring or even an Earl Grey tea for this recipe!
Some of My Favorite Tea Spots
I highly suggest you pay them a visit! You can even treat yourself to a copy of my book, Tea for Every Occasion.
The Kate Pearl Tea Room
111 Stoner Avenue
Westminster, MD 21157