Finally, spring has come, with alternating days or even hours of sun and showers, wind and calm. Tulips, lilacs, jonquils, freesia, daffodils peek out of velvety new green. A flood of spring events tumbles at the intrepid party giver: Easter, Passover, showers both baby and wedding, and birthdays, teas, and the grand dame, Mother’s Day. Pink, green, buttery yellow, lavender, lily-of-the-valley pure white suggest themselves for possible color schemes for these events.
My own tea set pattern, Laura Ashley’s “Alice,” is painted in spring shades of green, pink, yellow, and lavender. It lives most of the year in its dark green boxes, waiting to be put to table, into the spring party rotation. So many of my thrifted and gifted linens, glass, and china fit in the pink rosy-and-posy style that work so well with spring table settings.
Late March, on one of the fine days, Suzi and I put on a baby shower at brunch time that organically morphed into a midday tea. In deference to our expectant mother, our party drinks were non-alcoholic, including a festive punch, coffee, and tea.
I was using a vintage teapot I had just acquired which seemed to spark interest in more tea drinking, rather than coffee. Which made this tea-lover’s heart glad, to be sure. The consensus among the new tea drinkers was that the tea was quite tasty. This supports my theory that most tea is brewed incorrectly; either not steeped long enough, resulting in weak tea or over steeped to the point of bitterness.
- Put a pot of fresh water on to boil, preferably in a tea kettle.
- Warm your teapot by adding some hot water, swirling it around, then dumping it out.
- Add loose tea or tea bags to the warmed teapot. In my medium-sized teapot, I use 2 or 3 bags for black tea.
- When the water comes to a boil, immediately fill teapot and put on the lid
- Time three minutes for black tea then remove and discard tea bags. (Times will differ for other kinds of tea.)
- Serve immediately and enjoy!