Pina Colada

This tea is reminiscent of a fresh Pina Colada. Hints of coconut and pineapple splash about in a velvety smooth cup of tea.

 

Our Pina Colada Tea has all the sweet fruitiness of its namesake without the alcohol. Made with all natural flavorings.  

 

Make a tea float. Just add Pina Colada Iced Tea (brew as usual, sweeten as desired, chill) to a scoop of vanilla ice cream. YUMMMMMY!

Order yours!

Shop with Teaporia for all your necessi-Teas!

Olivia Vidal
© 2009 - 2010
Teaporia by Tea Time with Liv

Raspberry Cheesecake Brownie

Get rid of the ordinary and whip up a delectable Raspberry Cheesecake Brownie dessert from Teaporia. Raspberry nuggets in the brownie and cream cheese to swirl through this chocolate brownie. Wonderful and rich is all I can say. Serve for your sweetheart with a light dusting of powdered sugar and finished off with chopped pistachios.

To make even more heavenly - add a sweet raspberry sauce and personal touches

1 cup fresh raspberries
1/4 cup brewed artic raspberry tea from Teaporia
1/4 cup granulated sugar
1 tsp lemon juice

All all ingredients to sauce pan and bring to boil slowly. Cook about 5 minutes. Remove from heat and strain through sieve to remove seeds (optional).

Serve as is or try a plating style to entice all the senses.

To plate:
Take 1 tbsp raspberry sauce and place in center of plate, add cut cheesecake brownie dessert and place on top of sauce, drizzle top with sauce, light dusting powdered sugar, sprinkle with chopped pistachios.

Can be served warm with warm sauce, vanilla ice cream, and finished with whipped cream.

Looks and tastes so good your sweetheart will think you slaved all day in the kitchen.

This mix makes a 9x13 pan (roughly 6 large 4-5" brownies or 12 smaller 2-3").

Next time you have the ladies over for a relaxing afternoon tea, serve up this Raspberry Cheesecake Brownie dessert with your favorite tea from Teaporia.

Shop with Teaporia for this delicious dessert and all your necessi-Teas!

Olivia Vidal
© 2009 - 2010
Teaporia by Tea Time with Liv

How Afternoon Tea Began

Afternoon Tea was introduced by Anna, the seventh Duchess of Bedford (1783-1857), one of Queen Victoria's ladies-in-waiting.

In her day, the aristocracy ate a huge breakfast, little lunch, and a very late dinner. Every afternoon, the duchess experienced a "sinking feeling." With breakfast served at nine or ten in the morning, if any, only a small lunch, the Duchess found the need for light refreshments around four in the afternoon.

In the beginning the Duchess would have her servants sneak her a pot of tea and some breads. Eventually she invited friends to join her for an additional afternoon meal at five o'clock in her rooms at Belvoir Castle. The menu included simple foods including small cakes, bread and butter sandwiches, assorted sweets, and tea. This practice became so popular the Duchess continued the tradition by sending her friends cards asking them to join her for "tea and a walk in the fields." The inviting of friends to afternoon tea became a popular practice by hostesses as a social gathering.

The original menu for tea was bread, butter and an assortment of cakes but over time has changed to include three specific courses served in a specific order, particularly if in a three-tiered tray:

Savories on the bottom - Tiny finger sandwiches and appetizers

Scones in the middle- Served with jam and clotted cream

Pastries on the top - Cakes, shortbread, cookies, and sweets

Afternoon tea, because it was usually taken in the late afternoon, is also called "low tea" because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room.

There are three basic types of Afternoon, or Low Tea:

Cream Tea - Tea, scones, jam and cream

Light Tea - Tea, scones and sweets

Full Tea - Tea, savories, scones, sweets and dessert

Olivia Vidal
© 2009
Teaporia by Tea Time with Liv