The Quintessential High Tea
I joined a dear friend and her grandmother at their Kane'ohe home recently for High Tea. A gathering of grandma’s close friends and a few relatives bedecked in feminine tea dresses and fun hats made for good company on an overcast Hawaiian afternoon at four o’clock sharp.
Grandma’s carefully manicured tropical garden was the perfect backdrop for a wonderfully decadent afternoon of tea, crumpets and lively conversation where the prevailing age was 70.
Our hosts had ever so carefully planned the menu and presentation. Set out at the buffet were a potpourri of tea cups - a different cup and saucer pattern for each guest to choose their favorite. Plated in true style were a smorgasborg of tea sandwiches each with a miniature demitasse cup full of posies and a menu card to identify each creation. First on the selection was a Ginger Blueberry Sandwich -- a clever combination of toasted pound cake, chocolate, and a blueberry/ginger creamcheese spread. Next was a memorable Plowman’s Pate a blend of cheeses rolled in chives and served with sliced grape tomatos and toasted wheat crackers. Rounding out the sandwich selection were Watercress & Bacon, Egg & Olive, and a Cucumber Dill that easily pulled forward as the crowd favorite. Finally, a heaping bowl of fresh Devonshire cream was served along side a cranberry, carrot scone and another zesty choice a pesto scone.
I filled the dainty pink and gold tea cup I chose with a lovely Darjeeling, two lumps of sugar and a thin slice of lemon. Other beverage choices included a classic Earl Grey and later that tea hour I also tried the iced Jasmine/Pineapple tea elixir they had concocted. “Don’t fill up on tea,” warned our hostess.
The generous buffet didn’t end there. Halfway through tea our hostess brought out a trio of sweets -Chocolate dipped strawberries, a buttery Shortbread, and a tempting Lemon-Lime Curd Tartlett with strawberry blueberry and mint sprig garnish. Each dessert offering was plated in unique ways in martini glasses, cake plates and china.
Fresh linen napkins, the “special occasion” silverware, china plates and little “tea” books featuring some of the recipes used for creating the spread made the experience all the more memorable.
So what do you need to remember when planning your tea-riffic soiree? Key elements:
1.The Guest List & Dress Code: Good company dressed in theme - tea dresses and tea hats.
2. The Party Setting: Comfortable seating in a comfortable setting.
3. The Menu: A variety of crustless culinary delights and sweets to boot - tiny and fingerfood sized.
4. Variety: Tea cups, saucers and teapots steeped with a variety of teas.
5. Accessories: tea cup and teapots overflowing with fresh garden posies and miniature coffee (or should I say TEA) table books
6. A Touch of Class: pull out all stops and think class and tradition when putting together your menu and place settings.
