TeaTime Magazine

TeaTime is a go-to magazine for tea enthusiasts looking to enhance their experience with the tranquility of teatime. It highlights the joys of tea as a fine drink and provides insightful articles covering topics from culinary features to tearoom highlights. TeaTime delves into the history and science of tea while also celebrating the artistry and passion that transform tea drinking into a special event.

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English

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#493189

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#120978

Food and Drink/Cooking and Recipes

#1515

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Springtime in Blue & White

1 month ago | teatimemagazine.com | Shelby Duffy

Photography by John O’Hagan • Styling by Courtni Bodiford • Food Styling by Katie Moon Dickerson • Recipe Development by Izzie TurnerA classic color combination inspired the beautiful china and fabulous menu, including our showstopping Lemon-Blueberry Layer Cake, for this refined teatime that truly sets the scene for the splendor of the season.
Lemon-Blueberry Layer Cake

1 month ago | teatimemagazine.com | Shelby Duffy

In mid-2023, we shared a photograph of a similar cake on TeaTime’s social media channels, and our followers fell in love with the image and wanted a recipe for the dessert. What we didn’t know at that time was that the image was generated using artificial intelligence (AI), so there was no recipe to be had.
Whipped Ricotta Éclairs

1 month ago | teatimemagazine.com | Shelby Duffy

Classic éclairs boast a heavenly filling of sweetened ricotta cheese sprinkled with salty pistachios and mini chocolate chips for a most decadent treat. Whipped Ricotta Éclairs 1⁄2 cup whole milk 1⁄4 cup unsalted butter 1 teaspoon granulated sugar 1⁄2 teaspoon fine sea salt 1⁄2 cup plus 2 tablespoons bread flour 2 large eggs 1 large egg yolk Whipped Ricotta Frosting (recipe follows) 1⁄4 cup chopped pistachios 2 tablespoons mini semisweet chocolate chips Preheat oven to 375°.
Raspberry-Lavender Tartlets

1 month ago | teatimemagazine.com | Shelby Duffy

Purchased shortbread tartlet shells are vessels for delicious layers of mascarpone cheese and a mixture of lavender honey and raspberry preserves before being topped with fresh raspberries and garnished with more lavender.
Yellow Squash Roulade Canapés

1 month ago | teatimemagazine.com | Shelby Duffy

Who knew raw yellow squash could be so pretty and tasty? Paired with an herbaceous creamy spread and a crisp puff pastry base, this delightful savory will also wow.
Crème Fraîche Scones

1 month ago | teatimemagazine.com | Shelby Duffy

Most scone recipes call for just milk, cream, or buttermilk, but this one adds crème fraîche for delightful zip.
Shrimp, Preserved Lemon & Olive Canapés

1 month ago | teatimemagazine.com | Shelby Duffy

Oh-so simple, yet packed with vibrant flavor, these canapés are bound to impress teatime guests. Because the taste of preserved lemon can be a bit assertive and salty, we recommend mincing it, as we have done here.
Dill Chicken Salad Tea Sandwiches

1 month ago | teatimemagazine.com | Shelby Duffy

The iconic taste of dill appears in two iterations in this traditional tea sandwich—pickles and the fresh herb. For convenience, we used rotisserie chicken, which always has great texture when used in salads like this one.
Teatime & Cross-Stitch

1 month ago | teatimemagazine.com | Shelby Duffy

Photography by Jim Bathie • Styling by Courtni Bodiford • Food Styling by Vanessa Rocchio • Recipe Development by Izzie TurnerInvite fellow needlework enthusiasts to a wonderful afternoon tea dedicated to the art of embroidery, where whimsical fare familiar to the beloved hobby finds a welcome place at the tea table.
The Kindness in a Cup of Dilmah Tea

1 month ago | teatimemagazine.com | Shelby Duffy

Text by Jane Pettigrew Photography Courtesy of Dilmah TeaThe extraordinary legacy of Merrill J. FernandoThis is the story of Merrill J. Fernando, founder and owner of Dilmah Tea, Sri Lanka’s best-known and most successful tea brand. Merrill passed away in July 2023 at the age of 93, and people working in the tea industry around the world knew we had lost an extraordinary man.