A Strawberry Tea Party

Posted April 27th, 2008 by Jen in arts & crafts, family life, features, health/cooking/food, holidays

Little girls love tea parties, but so do big girls like me, and even the little boys in my family want a part in the fun — my eight year old son would like to be the server, and my three year old son just wants to eat the goodies. We are planning a strawberry-themed tea party, at the request of the girls, and would like to share the menu and details with you.

The tradition of teatime is a long and cherished one, and our tea party, which will include the children, a few friends, and a few mommas, will open with a bit of the story of tea. The first known reference to the sale of tea in Britain comes from a 1658 London Gazette, with this historic news:

That excellent and by all Physicians approved drink called by the Chineans Tcha, by other nations Tay alias Tea is sold at the Sultaness Head a cophee house in Sweeting’s Rents by the Royal Exchange London.

It was from China that tea came, and the exact origin is lost in the haze of legend, but one story traces this charming drink to an Emperor who lived almost 5,000 years ago.

This Emperor set the good example to his subjects of always boiling his drinking water. One day a few leaves from the branches burning under the water pot fell into the water, giving it a delightful scent and flavour. The branches were those of the wild tea plant.

There is so much more to the fascinating history of tea, from China to Japan to Holland, to England and the rest of Europe, and to the United States. For you home educators and history buffs, you may want to incorporate more of these details into your party, and perhaps even have a “Tea Unit Study” beforehand. I have listed some resources for you at the end. But we must get on the party!

Come, little cottage girl, you seem
To want a cup of tea;
And will you take a little cream?
Now tell the truth to me.”

She had a rustic, woodland grin
Her cheek was soft as silk,
And she replied, “Sir, please, put in
A little drop of milk.”

Barry Pain
WORDSWORTH

Strawberries are soon in season, and if you grow them yourself, how easy and delicious this tea party will be! An elegant bowl filled with fresh strawberries will grace the table, along with the table settings of tea cups, saucers, tea pots, dessert sized plates and forks. Mugs will not do for tea, but your tea cups do not need to match. It’s funny how tea tastes best when sipped from thin bone china. A white linen or lace tablecloth is a lovely touch, I mustn’t forget the soft linen napkins.

An assortment of teas will include, of course, strawberry tea. Small pitchers of cream, sugar, and honey will be set out. For my little ones, I’ll brew a not-too-strong tea. Depending on the weather, we may indulge in the glory of tea al fresco, taking advantage of our large wrap-around porch and spacious yard.

In a few minutes tea was brought. Very delicate was the china, very old the plate, very thin the bread-and-butter, and very small the lumps of sugar. (Mrs. Gaskell, CRANFORD)

A tea party is not complete without the delicacies and pastries, and this is my simple menu:

Strawberry Gems
(from Tea Party Cookbook)

2 Cups Flour
2 Sticks Unsalted Butter (8 oz., room temperature)
2 Egg Yolks
1 Tsp. Vanilla
3/4 Cup Packed Dark Brown Sugar
10 ounces Strawberry Preserves
1/2 Cup Chopped Pecans

Preheat oven to 350 degrees. Thoroughly combine flour, butter, egg yolks, vanilla and brown sugar. Spray a 9-inch by 13-inch baking pan with cooking spray. Press the mixture into the prepared baking pan, trying to keep an even thickness. Spread the strawberry preserves on top. Sprinkle with chopped pecans, gently pressing them in.

Bake (at 350 degrees) for 30 to 35 minutes. Let it cool in the pan completely before cutting into squares.

Creamed Scones
(from Tea Party Cookbook)

2 1/2 Cups Flour
5 Tsp. Baking Powder
5 TBS. Sugar
3 TBS. Chilled Unsalted Butter (cut in small pieces)
1/2 Cup Milk
1/4 Cup Whipping Cream
1 Egg Yolk
Cooking Spray
Flour (for the work surface)
1 Large Egg (beaten to blend, for the glaze)
Unsalted Butter
Strawberry Preserves

Preheat the oven to 450 degrees. Lightly spray a heavy, large cookie sheet with cooking spray. Sift together flour and baking powder into a medium bowl. Mix in sugar. Add the butter and rub between your fingers until the mixture resembles fine meal. Pour the milk, whipping cream and egg yolk into a small bowl and blend with a whisk.

Add the wet to the dry ingredients and stir just until combined. Turn the dough out onto a floured work surface and press to a thickness of 1 inch. Cut out rounds using a 2-inch or 2 1/2 inch cookie cutter or biscuit cutter.

Gather together the scraps and press them together to a thickness of 1 inch and continue to cut out rounds. Place the rounds on the prepared cookie sheet, spacing them apart evenly so none are touching. Brush the tops with the glaze (beaten egg).

Bake (at 450 degrees) until golden brown, around 15 minutes. Transfer scones to a wire rack to cool slightly. Serve with butter and strawberry preserves.

Cucumber Sandwiches

Loaf of Country Style White Bread
3 Seedless Cucumbers, thinly sliced
Butter

Cut good quality white bread into thin slices. Butter one side of each slice and remove the crusts. Thinly slice seedless (hot house or European) cucumbers and place one layer of slices on 1 piece of buttered bread. Put another slice on top, butter facing the cucumbers. Cut on 2 diagonals in the shape of the letter X to produce 4 triangle-shaped finger sandwiches.

Fresh Strawberries

A large bowl of fresh strawberries, cleaned and cut. On the side, a bowl of whipped cream and melted chocolate for dipping.

Strawberry Tea
(from The Charms of Tea)

Strawberry tea, which contains no caffeine and is easy to locate in specialty shops, natural-food stores, and many supermarkets, is an especially appealing iced drink. You might serve it bejeweled with strawberries.

Yield: 6 to 8 servings

2 Quarts Water
8 Tsp. Strawberry Tea
1/2 Cup Sugar
Juice of 1 Lemon
4 Large Strawberries, Sliced

In a large saucepan, bring the water to a full boil. Add the tea and sugar, cover, and let stand for 5 minutes. Strain the tea into a large pot or pan. Stir in the lemon juice, and let the tea cool to room temperature. Serve the tea over ice, garnished with the sliced strawberries.

Tea Concentrate for a Group
(from Friendship Teas to Go)

When you are preparing for a large group tea, you can brew this concentrate up to two hours ahead and still serve hot, perfect tea to your guests. This recipe makes about fifty cups of tea, but you can make more or less concentrate according to your needs. Just remember: To make tea in quantity, don’t brew longer — use more tea.

1 1/2 cups loose tea or 16 family-size teabags
2 1/2 quarts boiling water

Pour boiling water over tea in large non-metallic container such as an earthenware crock. Let steep for five minutes, then strain the tea leaves or remove the teabags. Store concentrate at room temperature until needed. To serve, use about two tablespoons of concentrate per five-ounce cup — or about three parts of water to every part concentrate. Simply place the desired amount of concentrate in a cup or pot and then add hot water.

Note: This concentrate also makes delicious iced tea. Put four tablespoons in an eight-ounce glass of water, then add water and ice.

Hospitality is at the heart of tea time, so the best part of your Strawberry Tea Party will be the care the hostess shows for her guests, the conversation that flows, the giggles among children feeling so grownup-ish, and the memory of tea.

Resources for this article:

Talking of Tea by Gervas Huxley
The Charms of Tea by the Editors of Victoria Magazine
Tea Party Cookbook by Debbie Mumm
Friendship Teas to Go by Emilie Barnes

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