In London, there is a bright red vintage tour bus that drives around Central London showing off some of the city’s best sights. What separates this from your average tour bus is, perhaps, the fact that you can munch an array of tasty sandwiches, decadent cakes and pastries, straight from Covent Garden’s French BB Bakery, and sip delicious cups of tea whilst enjoying the heart of the city’s culture. There are tables and leather upholstered seats both upstairs and downstairs, friendly servers and did I mention there was tea?
The tour lasts approximately one hour and thirty minutes which, to me, would go by all too fast. Enjoying sights such as The London Eye, Big Ben, The Houses of Parliament, Westminster Abbey, St James’s Park and much more, while cackling at the poor souls on those other tea-lacking buses would make for one of the most pleasurable tours in existence.
For more information on the BB Bakery Afternoon Tea Bus Tour click here!
Here we have a crochet teapot cosy tutorial by Sarah-Jayne from Bella Coco. I love this pattern, although I have yet to make this cosy; the stripe, the button, and the pom pom go perfectly with its overall dainty look.
If you prefer following a written pattern, visit Bella Coco.
(Photo and video tutorial belong to Sarah-Jayne from Bella Coco.)
Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea, and drying it.
At least six different types of tea are produced:
- White (wilted and unoxidized)
- Yellow (unwilted and unoxidized, but allowed to yellow)
- Green (unwilted and unoxidized)
- Oolong (wilted, bruised, and partially oxidized)
- Black (wilted, sometimes crushed, and fully oxidized; called ‘red tea’ in China)
- Post-Fermented (green tea that has been allowed to ferment/compost; ‘black tea’ for the Chinese)
After being picked, the tea leaves soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant’s intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying. The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea.
Hello there! Here is a quick and inexpensive craft that can easily be made at home. Visit Bushel & A Peck for instructions!
(Photos is from Etsy.)
I remember when my mom, my sisters and I would have little tea parties complete with costumes, made up names, and tea sandwiches. My favorite were peanut butter and jelly tea sandwiches, although I do remember a certain cucumber sandwich that was also quite tasty.
So, if you are looking for the perfect tea sandwich (perhaps some lovely Ricotta-Orange Tea Sandwiches or Tomato-Cheddar Tea Sandwiches), head on over to Tea Time Recipes and Things; 40 tea sandwich recipes await!
A tea bag is a small, porous, sealed bag containing tea leaves that is used with water for brewing the beverage called tea.
Some tea bags have an attached piece of string with a paper label at the top that assists in removing the bag while also displaying the brand and variety of tea.
The first tea bags were hand-sewn fabric bags. First appearing commercially around 1904, tea bags were successfully marketed by the tea and coffee shop merchant Thomas Sullivan from New York, who shipped his tea bags around the world. The loose tea was intended to be removed from the sample bags by customers, but they found it easier to brew the tea with the tea still enclosed in the porous bags. Modern tea bags are usually made of paper fiber. The heat-sealed paper fiber tea bag was invented by William Hermanson, one of the founders of Technical Papers Corporation of Boston. The rectangular tea bag was not invented until 1944. Prior to this, tea bags resembled small sacks.
Most tea bags today contain fannings, the leftovers after whole tea leaves have been sorted and selected for loose tea packaging. There are, however, a few premium companies today, who use whole tea leaves in their tea bags providing optimal flavor.
Wouldn’t it be fun to make your own tea bags? Here is a wonderful tutorial by Yours Truly, G.
Hibiscus tea is an herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (Hibiscus) flower. It has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. Calyces are known to contain high levels of antioxidants which help to protect our bodies against chronic diseases such as heart disease, rheumatoid arthritis, diabetes, and cancer.
Studies have shown that drinking as little as two to three cups of hibiscus tea each day can lower your blood pressure levels, working as effectively as some anti-hypertensive prescription medications without the potential side effects. A cup of hibiscus tea is a simple, effective, and delicious way to increase your antioxidant intake.
How to make hibiscus tea;
- 1 cup Hibiscus petals
- 4 cups water
- 4 tsp sugar (adjust as per liking)
- 1 star anise (optional)
- lemon slices for garnishing
- Place water in a large saucepan
- add petals, sugar and star anise
- simmer for 12- 13 minutes until the water turns red
- strain and garnish with a slice of lemon
- serve and enjoy
(All credit for the photos and recipe goes to Little Food Junction.)