1. No category

Celebrating a Passion for Tea, Victorian Treasures, and Friendship
The Tea House Times
A Bi-Monthly Publication
Connecting Businesses & Consumers Since 2003
™
March/April 2011
Inside This Issue:
Tea with the Editor p. 3
Recipes p. 4
Tea Connoisseur p. 5
Tea Across the Pond p. 5
Victoriana p. 6
Etiquette p. 7
Craft/Activity p. 7
Tea Room Directory p. 8
Featured Tea Service p. 9
Travel p. 10
Picks of the Trade p. 11
Red Hat Society Tea Time p. 12
Friendship Poetry p. 13
Society Page p. 14
Turning Over a New Leaf p. 14
Events p. 15
Advertising p. 2, 8, 15, 16
Inside:
The Black Tea Ritual
by James Norwood Pratt p. 5
Taking Tea is Part of the
“Journey of Civility” p. 7
Red Hat Society featured on
CBS Evening News p. 12
Silhouettes by Patrice LePera - page 6
™
The Tea House Times ™
www.TheTeaHouseTimes.com
[email protected]
ISSN 1547-4453
Copyright 2003-2011
The Tea House Times™
All Rights Reserved. Reproduction is
prohibited in whole or part. The Tea House
Times is published bi-monthly.
Subscribe today--details on page 3 & 16.
Shopping
www.AfterImage-Art.com
Illustrations, Images, Portraits, Concepts
www.AfternoonTeaRecipes.com
Cookbook ebook, Recipe Swaps, Recipe Forum
www.AntiquesAndTeacups.com
Antiques, teacups, tea items, Victoriana & more
www.BringBackTheTeaLady.com
Auto-Delivery of tea for your home or office.
www.CharlestonSchoolofProtocol.com
www.LawofTea.com
A website by Lawyers for the Tea Trade
T
www.LeliasTeaWare.com
Pots/Cups/Accessories - Match Your Lifestyle!
www.MATBA.org
Mid-Atlantic Tea Business Assoc-DE, MD, NJ, PA
www.MissMariesTea.com
Fine teas, accessories, cozies, teapots, gifts, cards
www.MysteryTeaParties.com
Seminars, consulting services, etiquette, protocol
Many fun, unique party plans to choose from.
www.CustomTrainingSite.com
www.NovelExplorations.com
Create Education/Training for Your Workforce.
www.EarleneGrey.com
Tea Poetry and presentations. Unexpected fun!
www.GrandmaRae.com
Friendship Tea Bags, Teapot Purses, & other gifts
Where Fiction and Travel Merge
www.RosesAndTeacups.com
Teaware Bulk to Luxury Tea Gifts Food Favors
www.SBSTeas.com
High Quality Loose Leaf Teas & Accessories
www.TeaBureau.com
Tea Business Directory, News, Speakers Bureau
www.TeaCourse.com
24/7 Education for Tea Enthusiasts & Pros
www.TeaFoodHistory.com
Speaker, Educator, Tea Consultant
www.TeaforTwo.com
Quality tea accessories shipped in 24 hours!
www.TeaIndustryWhosWho.com
Learn about prominent men & women in tea.
www.TeaSpeakersBureau.com
Fnd a Speaker or get listed.
www.TeaUSA.org
Specialty Tea Institute Certification Courses
www.TeaNTeas.com
Teas-Tisanes-Herbs-Spices-direct from source
T
www.TrendTea.com
Trendy loose leaf teas and accessories
www.VictorianEtc.com
Victorian Era reads, Tea parties, DIY crafts!
TheTeaHouseTimes.com | 2 | March/April 2011
T=Trade Only
Greetings from The Tea House Times
©Gail Gastelu, Publisher/Editor in Chief
Dear Readers,
As this issue was sent to print, National Hot Tea Month was in full swing! We received a
record number of news releases about tea, new tea products, and fabulous ways to enrich
our lives through tea. If you have not had an opportunity to read up on all the tea news,
visit our website to access various news and columns. Register for the free access level
at our website for log-in ability, more fun stuff, or to view The Tea House Times online.
This issue will reach most readers before the Coffee and Tea Festival in February. If
you are able to get to New York City February 19 and 20, be sure to check it out. Great
events for coffee and tea lovers, great exhibitors, new things to taste and buy. (ad pg 15)
Did you notice the beautiful silhouette on the cover? Our Victoriana writer, Patrice, is so
talented! We will be placing this silhouette on theteahousetimes.com website as a free
download along with the paper doll Patrice created. Go to theteahousetimes.com and
log-in (register first for the free access level if you have not already done so). Once logged in, click in the center
column to access other fun and free things.
World Tea Expo is offering discounts on educational seminars through April 22.
See their ad on page 15 and visit worldteaexpo.com to Register to attend my class: How to
Get the Most Out of your Marketing Dollars, scheduled for Friday, June 24, 2011 at 11 a.m.
Our two booths for The Tea House Times and Tea Bureau will be very active at the expo as usual.
We will represent some of our Tea Bureau members including: Pacific Merchants, SBS Teas,
Set to a Tea, Victorian House Scones, and more. We will also offer some new products and
services of our own - to be announced in more detail later.
Enjoy all your “Tea House Times”
“Lady Gayle”
Publisher/Editor -in-Chief
TheTeaHouseTimes.com | 3 | March/April 2011
The Tea House Times
Seal of Approval
is awarded for Quality
Books and Products
and Exemplary Customer Service. See
theteahousetimes.com
Recipes for a Pleasant Afternoon Tea
Cheesy Bruschetta*
3 Tbsp olive oil
4 tomatoes, seeded and chopped
3 Tbsp fresh basil, chopped
8 oz cream cheese
4 oz herb and garlic feta cheese
1 loaf sour dough or Italian bread, thickly sliced
8 oz shredded mozzarella cheese
Heat the olive oil in a saucepan, then add the tomatoes
and basil. Saute lightly until slightly tender. In a small
bowl, blend the cream cheese and feta cheese. Place
slices of sour dough bread on a cookie sheet and toast
very lightly under the broiler. Remove the toast from the
broiler and spread with the feta cheese blend, then top
with the tomato-basil mixture. Sprinkle with mozzarella
cheese and toast under the broiler again until bubbly.
Serve immediately.
Easy Chai Tiramisu*
1 can (14 fl oz) sweetened condensed milk
1 package (3.3 oz) white chocolate instant pudding mix
1 cup cold water
8 oz cream cheese, softened
8 oz whipped topping
1 1⁄4 cups chai tea
1⁄4 cup Kailua
1 Sara Lee pound cake
1⁄4 cup unsweetened cocoa powder
Combine the condensed milk, pudding mix, and water,
then let chill for 30 minutes. When the mixture is
chilled, beat in the cream cheese, then fold in the
whipped topping. Combine the chai and Kailua and
reserve. Slice the pound cake into half inch slices and
place one layer in a large glass bowl. Add a layer of the
chai mixture, then layer in the pudding mixture. Then
sprinkle on some unsweetened cocoa. Repeat the layers,
then cover and chill for at least 6 hours. Enjoy!
Milly’s Chocolate Pecan Scones**
1⁄2 cup pecans
2 cups flour
1⁄4 teaspoon baking soda
1⁄4 cup sugar
1⁄4 teaspoon salt
11⁄4 teaspoons baking powder
1⁄2 cup cold butter
1/3 cup chocolate chips
2/3 cup heavy cream
2 tablespoons maple syrup
1 egg, beaten and combined with 1 tablespoon milk
Confectioners’ sugar
Preheat oven to 350 degrees. Toast pecans on baking sheet for
9 minutes. Cool and coarsely chop.
Increase heat to 400 degrees. To prevent burning, stack two
baking sheets atop one another and line the top baking sheet
with parchment paper.
Stir together the flour, baking soda, sugar, salt, and baking
powder. Cut butter into pieces. Use a pastry blender to cut it
into the flour mixture until it reaches a crumblike consistency.
Stir in pecans and chocolate chips.
In a separate cup, mix cream and maple syrup, then stir into
flour mixture. Try not to overstir.
Lightly flour counter and transfer dough—it will still be
crumbly. Lightly knead dough to bring crumbs together, about
fives times. The less you handle the dough, the lighter the
scone. Pat the dough into a 11⁄2-inch high circle (about 7 inches
wide). Cut circle in half, and then cut each half into 4 wedges.
Brush egg/milk mixture over scone tops.
Bake 20 minutes. Inserted toothpick should come out clean.
Remove baking sheet and turn broiler to high.
Liberally sift confectioners’ sugar on scone tops.
Place scones under broiler and move sheet around to allow
sugar to uniformly turn golden brown. Don’t leave the oven at
this time—scones will burn quickly!
Cool on wire rack, at least enough so chocolate won’t burn
your mouth. (I speak from experience.)
Makes 8 scones.
*Taken from: Scones and Bones. (Berkley Prime Crime Hardcover; 978-0425238967; March 1, 2011) by Laura Childs.
See book image and review on page 11. Used by permission.
**Taken from: The Perfect Blend. Copyright © 2010 by Trish Perry. See book image and review on page 11.
Published by Harvest House Publishers, Eugene, OR. Used by permission.
TheTeaHouseTimes.com | 4 | March/April 2011
Tea Connoisseur
The Black Tea Ritual by James Norwood Pratt *
The English Afternoon Tea style of making
tea is for black tea, suitable for larger groups.
The point is refreshment -- abundant tea as
hot as possible as long as possible, and ease of
replenishment. Always use forgiving, no-fuss teas
which mistreatment cannot make undrinkable, for
mistreatment is what this tradition teaches unless
one resorts to untraditional devices.
Traditionally, you boil water, warm the pot,
measure tea (plus a big one for the pot) and place
loose tea in pot. In this traditional method, any ill
consequences such as oversteeping which befall
the tea are accepted in passing but ignored. In
practice, the tea is never as good as it could be
made in this traditional English Afternoon Tea
way.
More particular English tea drinkers used to
(and perhaps still) decant the tea at its peak of
perfection into a second, preheated pot.
There is an untraditional path, seldom taken,
which unfailingly produces far better tea and
therefore encourages drinking teas of real
distinction and nuance. Instead of putting the dry
leaf directly into the heated pot, you place your
loose tea in a tea ball, sock or infusion basket
for easy removal. This allows you to remove
leaf from liquor instead of vice versa. Unlike
decanting, it requires no ungainly Herculean
effort -- you simply pluck the tea ball or other
container out of the pot and deposit it into a
waiting receptacle. Steeping time apart, you have
now two main considerations: making sure the leaf
has room to expand fully in the infusion device
you use, and figuring out what to do with it after
removal.
A teapot equipped with removable infusion basket
is my preferred method today. Previously, the
stainless steel wire-mesh tea ball -- never the potmetal variety with its too few holes and unpleasant
taint -- was my device of choice for years. The
main problem in using tea balls comes with large*An excerpt from a
leaf teas, which sometimes require more than one
full article selection
to insure full extraction. Much flavor is lost if
available to members at
the leaf swells into an impenetrable mass. The
TeaCourse.com Used
removable infusion basket does not present this
by Permission, by
difficulty.
James Norwood Pratt
James Norwood Pratt is
Teaware is whatever you use; only remember
an author and authorthat it must be as esthetically pleasing as it is
ity on tea. See also
functional. Pleasant harmony is at the heart of
TeaSociety.org
what every tea ceremony aims at, in every time or
cultural setting.
tea across the pond
sharing tea news from tea magazine © - UK
As I sit down to write this, we are just a few days into the New Year: 2011.
Although I tend not to celebrate on New Year’s Eve in any great way, preferring
quiet times with friends or family, I always look forward to the New Year. I like
the symbolism of starting afresh and looking forward with optimism. Despite the
challenges that face us all this year, in terms of cuts and financial difficulties, I
remain optimistic about the increased interest in drinking loose leaf tea and that
good tea rooms will maintain their custom. When bad times come, a tea room is
a haven of calm and comfort, where the worries of the world drift away for a few
hours. This is the marvellous thing about tea rooms and one of the reasons I
love them so much. I have many tea rooms to visit this year and will continue to recommend those I find up to scratch
to readers of tea magazine.
Find us at: www.teatalkmagazine.co.uk
Margaret Thornby
TheTeaHouseTimes.com | 5 | March/April 2011
Victoriana
Silhouettes by Patrice LePera
The art of silhouettes is thought of as the traditional cutpaper art, of black paper, cut with tiny manicure scissors.
It is also black pen on paper, and even cut cloth. It
flourished during Victoria’s golden age about 1790 to
1840, replaced by the photograph, although it is said that a
silhouette is more revealing of character than either a photo
or an oil portrait! It began in France, where the (justly)
hated Finance Minister Etienne de Silhouette crippled the
economy with merciless tax policies. He was notorious
by cutting black paper cutouts endlessly, and ignoring the
desperation of the French people. The saying was: We are
shadows…we are Silhouettes!
Above: a
silhouette
of Lady
Diana Cooper,
with her son
John, London
1935 - Cut
by Baroness
Eveline von
Maydell, of
black and white
paper.
Cover image and hummingbird
below - created by Patrice LePera
After Image Art
©2011 The Tea House Times
A silhouette by Wilhelm Gross
Some famous Artists: Augustin Edouart timed at less than 2
minutes. A former soldier under Napoleon; 100,000 pieces
of his artwork went down in the shipwreck of the Oneida.
His 14 folios beautifully restored are coveted by museums
and collectors. Baroness Eveline von Maydell was one
of the prominent and delightful artists of her day, making
elegant silhouette portraits of nobility and the wealthy.
My favorites are those by Wilhelm Gross...example is the
delightful and lively townspeople shown above.
©2011 by Patrice LePera ~ Authority, Victorian Era, Historical Writing ~ www.afterimage-art.com
TheTeaHouseTimes.com | 6 | March/April 2011
Etiquette
Your Manners Matter® Minute with Cynthia Grosso
Taking Tea is Part of the “Journey of Civility”
The decline of civility in our society is evidenced by the top news stories.
How are we personally doing as far as this is concerned?
I feel that if asked, most people would say that we are in a decline of civility
today. This includes everything from sports to politics to the entertainment
industry…people often look in amazement at what is going on. Yet when
asked if they were civil, I feel most people would say “yes”. Maybe it is
time to take a fresh look at civility and our contributions to, and benefits of,
the “Journey of Civility”.
Tea has always been a very civilized event. It is not just about how to “take
tea”, that makes it so…it is rather the fact, we stop, sit down, take the time,
converse, and interact with someone face to face.
Part of our civility involves taking the time to communicate with the people
around us. Inviting someone to tea is a wonderful way to do this in a
relaxed, yet refined, and civilized manner.
Cynthia Grosso is Founder of The Charleston School of Protocol
and Etiquette. She specializes in helping people handle life’s events
and changes with style, polish and confidence. Charleston School
of Protocol helps individuals and organizations realize their full
potential.
(843) 207-1025
charlestonschoolofprotocol.com
Craft /ActivityCorner
Old Tea Makes New Potpourri
Supplies
Stale tea
Dried flowers
Essential oil of rose
Airtight container
What will you do with the old, stale tea you have in your cupboard? We all know that tea is
good for about two years depending on the variety, and it really doesn’t go bad, but will lose
flavor and become quite stale after a period of time. Use your forgotten loose teas to create new
potpourri for a beautiful fragrant gift. Be sure to label it potpourri since it is definitely not
edible after the transformation!
Place your old, stale tea into a bowl (1-2 cups). Add 5 drops of rose oil. Mix well. Set aside
in an airtight container for 48 hours. After 48 hours - In a separate bowl, mix together some of
your favorite dried flowers, tiny pinecones, or other items you will enjoy seeing and smelling in
your potpourri. Now, add the newly scented tea mixture to your mixture of dried flowers. Place
everything into an airtight container, mix well, and cover. Store in a warm, dry place for 2-4
weeks. Turn the container over and gently shake periodically.
Transfer potpourri to decorative containers or make scented accessories such as fabric sachets.
TheTeaHouseTimes.com | 7 | March/April 2011
Where to Find The Tea House Times
California
Crown & Crumpet, 900 North Point, San Francisco,
CA~415-771-4252~www.crownandcrumpet.com
Tea and Teacups, 18154 Imperial Hwy, Yorba Linda,
CA~714-572-9825~www.teaandteacups.com
Hawaii
A Cup of Tea, 407 Uluniu St, Ste 101, Kailua, HI
~808-230-8832~www.acupoftea.com
Tea at 1024, 1024 Nuuanu Ave, Honolulu, HI
~808-521-9596~www.teaat1024.net
Maryland
Tea by Julia Faye, The Stone Mansion,
4901 Springarden Dr, Baltimore, MD
~410-367-8253~www.teabyjuliafaye.com
Massachusetts
Mullens Herbal Tea House, 3 Worcester Rd, Barre,
MA~978-355-2157~mullensherbalteahouse.com
The Tea Leaf, 487 Moody St, Waltham, MA
~781-891-1900~www.thetealeaf.us
New Jersey
Bon Appetit Tea House, 180 Franklin Tpk, Mahwah,
NJ~201-529-1144~bonappetitmahwah.com
High SocieTea House, 20 Old Newark Pompton Tpke
Wayne, NJ~973-696-8327~HighSocieTeaNJ.com
Lillagaard Hotel Victorian Tea Room, 5 Abbott Ave.,
Ocean Grove, NJ~732-988-1216~ lillagaard.com
New Jersey Continued
Set to a Tea, 1616-H Union Valley Rd., W. Milford,
NJ~973-728-3300~www.settoatea.com
The Picket Fence and Garden Tea Room,
103 Kings Highway East, Haddonfield, NJ
856-795-5357~picketfencegardentearoom.com
The Tea Hive, 310 Rte 94, Newton NJ
~973-579-7177~teahive.com
Ohio
No. 10 Palmer Place, 10 Palmer Ave, Painesville, OH
~440-350-1557~www.no10palmerplace.net
Pennsylvania
Abigail’s Tea Room, 1441 Perkiomen Ave., Reading,
PA~610-376-6050~www.abigailstearoom.com
Christine’s Secret Garden, 1022 Pennsylvania Ave,
Pen Argyl, PA~610-295-7493
~www.christinessecretgarden.com
South Carolina
Charleston Tea Plantation, American Classic Tea
Lane, Wadmalaw Island, SC~843-559-0383
~www.bigelowtea.com
Tennessee
Homestead Manor Plantation, 4683 Columbia Pike,
Thompson’s Station, TN~615-429-5551
~www.homesteadmanor.com
Washington
Nonna Rosa Café Tea Room, 116 E 5th Ave.,
Olympia,WA~360-705-0850~nonnarosatea.com
Advertise your tea room here and list your events at our online calendar.
Get listed here and at theteahousetimes.com Ask us how. Contact us - see pg 3.
TheTeaHouseTimes.com | 8 | March/April 2011
Featured Tea Service
Tea and Teacups, Yorba Linda, California
Claudia Naffziger and her husband Terry had dreamed of owning a
teashop and became proud owners of Tea and Teacups in July, 2007. Tea
and Teacups is located in Yorba Station, one block away from Old Town
Yorba Linda in California.
Tea and Teacups is a traditional English style tearoom serving Cornish
pasties, finger sandwiches, savory quiches and creamy soups. Named the
2010 best tea room in Orange County by My FOX LA, they also serve
award winning scones [made from scratch] with preserves and whipped
Devonshire cream. The desert menu includes many delectable choices
created daily on the premises.
Tea and Teacups’ tea menu includes over 100 loose leaf teas and tea sachets
- teas imported from the world’s finest plantations. Black, oolong, green
teas, and herbal tisanes are well represented. Several teas are blended with
aromatic flowers, tasty fruits, spices and flavorings. Most popular, customer
favorite teas are available in convenient packages in the gift shop and upon
request.
Tea and Teacups provides the ultimate tea experience and escape from a busy lifestyle. Patrons are encouraged to
sample different teas in an unhurried warm and cozy cottage setting. Children are able to enjoy the menu in smaller
portions with several different theme parties for any occasion. A wide selection of hats is available to wear for anyone
young or old who enjoys an opportunity to dress up. Red Hat groups are warmly invited.
The Tea and Teacups gift shop displays a wide
array of loose leaf tea, jams, clotted cream and
scone mixes. Traditional tea bags like PG Tips,
Typhoo and Yorkshire Gold are also offered.
An assortment of tea accessories, teapots and
teacups are available to fit every budget for
your treasured family and friends.
Tea and Teacups
18154 Imperial Highway
Yorba Linda, CA 92887
714-572-9825
www.teaandteacups.com
TheTeaHouseTimes.com | 9 | March/April 2011
Travel
Heading to Las Vegas? by Patty Suchy
Are you planning on going to the World Tea
Expo in Las Vegas, NV this June? Well, if you
are and you’re driving, consider stopping in what
is billed as the original Las Vegas – Las Vegas,
New Mexico. It’s located in northeastern New
Mexico, about 65 miles northeast of Santa Fe.
It’s a small town – but with a big heart of history.
Established in 1835 as one of the last Spanish
colonies in North America, it continues to
maintain its Spanish Colonial style. With more
than 900 buildings listed in the National Register
of Historic Places in this modest sized town of
15,000, you’ll experience a time past.
As the railroad and increased business came,
places were built to support the new travelers
to the town -- thus the birth of the Plaza Hotel
in 1882, which was labeled the ‘Belle of the
Southwest’. And if you were visiting the hotel
today, you can still see that rich history in the
historic rooms and furnishings. The hotel,
as well as the town, has an interesting movie
history. One being that it was used as the actor
Tom Mix’s place to stay when he was making
movies in the area (16 of them). Yes, if you
look at some of his old films, you’ll see many
Las Vegas sights and countryside (including the
hotel).
Each quarter the hotel also offers afternoon tea
in the foyer of the Ilfeld Ballroom and organized
by the hotel’s General Manager, Anne Bradford,
who happens to be English. She gives a brief
presentation about tea as well as serving a
traditional fare of assorted sandwiches, scones,
savory pastries, cakes and tea. And one is
scheduled right before the World Tea Expo on
June 19th.
There are other things to explore in this town
including an ongoing historic Las Vegas walking
tour. And each second Saturday of the month there
is an art walk – visiting many of the artist galleries.
You can also take a tour of Montezuma’s Castle, a
90,000 square foot – 400 room Queen Anne style
building just northeast of the city. Built in 1886,
it was erected as a luxury hotel by the Atchison,
Topeka and Santa Fe Railroad and originally
known as the Las Vegas Hot Springs. Now it is
part of the Armand Hammer United World College
and student run tours are held on various dates
which you can learn about by contacting 505-4544221.
So you see, Las Vegas, New Mexico is a perfect
place for someone who appreciates tea – it has
history, is away from the hustle and bustle, has
Victorian architecture, unique shops and galleries
to visit and the possibility of a lovely afternoon
tea. Doing this on your way to World Tea Expo
will certainly get you mellowed out prior to the
big event. However, maybe it would be good to
relax a little here after the Expo. Of course you
don’t need to attend the Expo to appreciate this Las
Vegas – a great stop if you’re in the area. Check
out http://www.lasvegasnewmexico.com and
http://www.plazahotel-nm.com
I’ll be at the World Tea Expo this year as a speaker.
So if you’re attending any of the educational
sessions, please consider attending mine –
Incorporating Literary Events into Your Tea Room
for Added Profit. See worldteaexpo.com
~Patty Suchy is founder of Novel Explorations, Where Fiction and Travel Merge. Dedicated to providing unique travel
learning experiences. For further details about creating a tea tour for your tearoom or a group of friends, you can contact her at
[email protected] or call her at 815-714-2981. Visit www.novelexplorations.com
TheTeaHouseTimes.com | 10 | March/April 2011
Lady Gayle’s ‘Picks of The Trade’ ™
A Little Sweet Tea © 2010 by
Christina Bynum Breaux
ISBN: 978-0-7369-2914-1
A darling book to introduce
little ones to tea. Each page is
hard - great for little fingers
to turn without tearing. This
book is sure to bring back
childhood memories of tea
with your sister or friend.
harvesthousepublishers.com
Alice in Wonderland - Tim
Burton’s epic fantasy adventure
released on the all-new Blu-ray
3D™ platform for the home
by The Walt Disney Studios.
From flying sugar cubes to
tinkling teacups, tea with the
hatter is a magical 3D journey
that will keep your “muchness” intact! www.disney.com
Photo:
©Disney. All Rights Reserved.
Scones and Bones © 2011 by
Laura Childs (Berkley Prime
Crime Hardcover ISBN: 9780425238967, on sale March 1)
Another page turner from Laura
Childs. This one has everything, mystery, romance, pirate
lore, and as usual tea. Delightful! penguin.com
Tea and Tea Drinking © 2010
by Claire Masset ISBN: 9780747807940 Can you imagine
life without tea? There was a
time when tea was so expensive only the wealthy could
afford it! Fascinating book
explores the evolution of tea
over 350 years in British life.
shirebooks.co.uk
The Perfect Blend © 2010 by
Trish Perry ISBN: 978-07369-3015-4 Book 1 of the
teashop series. This is a romance novel! Left at the alter,
Steph finds herself in a strange
town, but is offered a job at
Millicent’s Tea Shop. Just as
she considers dating again, her
runaway fiance returns!
harvesthousepublishers.com
Rescue Water - Arizona has teamed up with Twinlab vitamins to launch Rescue Water, a new line of
enhanced waters filled with a proprietary blend of
Twinlab vitamins and antioxidants, each with a unique
purpose. The entire line contains green tea extract for
an antioxidant packed base. For more information,
please visit www.drinkarizona.com
Amazon Guayusa - Not tea, but a delicious and
invigorating beverage available in four flavors. Produced from the leaves of a caffeinated Amazonian
holly tree (ilex guayusa). Guayusa (why-you-suh)
contains slightly more caffeine than black tea. It has a
nice, smooth taste. www.runa.org
BOOK OR PRODUCT REVIEW PROCEDURE: Mail along with a press release to The Tea House Times, PO Box 1049, Sparta, NJ 07871
We will only print a review if we find a book or product has positive attributes. Reviews are complimentary.
TheTeaHouseTimes.com | 11 | March/April 2011
Red Hat Society Tea Time
Bushels of Fun
Rozanne McCann, of The Red
Rubies (Springfield, Nebraska,
United States), recently had a
blast at a local event! Every fall,
Nebraska City, Nebraska, holds
an Applejack Festival and Parade.
Rozanne says, “Our Queen, Rita
Hurlbutt, has a red pick-up truck
that we decorate to the max; we
sit in the truck bed on bales of hay covered with Red Hat blankets. She made us quite unique hats in keeping
with the Applejack theme...they are made of apple baskets! After the parade, we shop, have a late lunch, and
visit the orchards. We are always a big hit with the crowd!” No wonder they’re so popular, they look amazing!
Red Hat Society Featured on CBS
Evening News with Katie Couric!
In January 2011, the Red Hat Society was featured on the
CBS Evening News with Katie Couric! A few weeks prior to
the episode, Hatquarters was visited by a very special crew
from CBS: Paul A. Facey (producer), Tony Borrello (news
cameraman), and Stephen Whittaker (correspondent). These
fine gentlemen met the Hatquarters crew, and interviewed RHS
Founder Sue Ellen Cooper and CEO Debra Granich, as well
as several local Hatters. They were excited to learn about the
history of the Red Hat Society and the impact we have had on
the lives of women around the world. When the episode aired,
Hatquarters was flooded with calls from women who wanted to
join in the fun!
You can view the episode at www.redhatsociety.com/videos at any time, as well as an exclusive behindthe-scenes look at the filming of the episode! To become a Member of the Red Hat Society, go to
www.redhatsociety.com!
TheTeaHouseTimes.com | 12 | March/April 2011
Tea & Friendship Poetry
Winners of the Earlene Grey Tea Poetry Contest
Another Cup of Tea
“I’m going to die,” you say.
“Yes, I know,” I respond;
“But let’s have another cup of tea.”
Winners:
First Place
It’s Tea Time!
by Lynda Dubbs
It used to be a strong English Breakfast.
(Remember how we’d sip
And talk about our trip to London?)
Second Place
Another Cup of Tea
by Linda L. Griffin
But now, decaf is better for your system.
And so, we choose Barry’s Irish Decaf
(And talk nostalgically about our year
In Ireland).
Third Place
The Old Silver Spoon
by Krista Cary Martenson
First place was printed Jan/Feb,
Third Place will print May/June.
Your heart grows weaker,
And I am in denial,
As I sip Earl Grey’s Winter White
(And remember that winter night
When we vowed to be together
Always).
I stare into the cupboard to avoid
Your eyes filled with sadness.
Gunpowder Green stares back,
Reminding me that I want to
Shoot the gods for letting this happen
To us.
Blood Orange Tisane shouts at me
That your heart’s blood is ceasing to flow.
Earlene Grey is a published
author and founder of the Tea
Poetry Society of America
and yearly Poetry Contest.
www.earlenegrey.com
...It is a quiet moment when you let go
And leave me forever.
The days are so very long and lonely.
But as I sit
And sip my English Breakfast once more,
I see you across from me, lifting your cup.
We are indeed together once more.
~Linda L. Griffin~
Second Place Winner
TheTeaHouseTimes.com | 13 | March/April 2011
Society Page - Sharing Tea Passions
Set to a Tea Celebrates 4th Anniversary and a Passion for Tea
Set to a Tea, a direct selling tea tasting company is celebrating their 4th Anniversary in March.
Their goal for this year is to share more tea and offer hope, encouragement and joy to women
and their families as they invite Set to a Tea Consultants into their lives!
“We are proud to offer American women a way to incorporate their passions and their desires
for providing for themselves and their families into a successful home based business,” says
Kathleen Rogers, Founder & CEO. With TEAm members in 17 states to date, tea tasting
parties are shared in homes from coast to coast!
Kathleen brings to her business an eye for design. She has personally designed many
products offered exclusively through her company. She has sought the highest quality and
most beautiful products for their catalog. Set to a Tea is great for anyone looking for
additional income and a beautiful product line. Sampling and sharing wonderful teas while browsing a beautiful
catalog of tea accessories and other treats is truly a blissful business.
The passion for tea is spreading across the nation as Americans look for a way to balance the demands of a hectic
world. Tea offers so much from such a small leaf! Many find a way to harness the power of this leaf to not only
provide tranquility but to gain financial freedom.
See www.settoatea.com
Turning Over a New Leaf ™
Essentially Proactive
The New Year quickly passed by and tax season is approaching. Have you kept your resolutions? Was one of them to set
goals and to be more proactive? To achieve your goals, you must be willing to take action and keep moving forward.
You must be motivated and strong to stay on track.
In order to be more proactive this year, first think of ways to reach your goals. Try to predict the outcome of your
goals or any potential pitfalls to reaching your goals. Work on preventing or solving small problems and keep moving
forward. Look for ways to overcome distractions from your goal; keep your eye on the prize.
Plan each day towards your end goal. Set tasks. Do not procrastinate. Take one step at a time and you will be on the
road to success and achievement of any goal you set in front of yourself. Just get out there and do what needs to be
done! Plan for success, stay focused, proactive, prevent problems, work hard and actively watch your goals transform
into reality.
Set your financial goals, personal goals, or business goals. Set aside time each day over a nice cuppa tea to review your
plan and move forward.
Much success to you! . . . The Tea House Times
TheTeaHouseTimes.com | 14 | March/April 2011
Events & Education
STI Upcoming Course Dates:
New York, NY: February 18-19, 2011
Houston, TX: April 27-30, 2011
Las Vegas, NV: June 27-28, 2011
For more information, please visit www.teausa.org
Or contact Ellainy Karaboitis
Email: [email protected] Phone: 212-986-0250
��������������������������
�������������������
������������������������������������������������
���������������������������������
����������������������������������������
��������������������������������������������������
TheTeaHouseTimes.com | 15 | March/April 2011
Label Check:
Time to Renew?
We do not mail reminders.
To Renew-Mail your Label
Subscribe with payment in
US Funds - Rates Below:
$19.99/yr USA
Red Hat Society $18 w/card #
$26 Canada, $36 Foreign
Allow 12 weeks for processing.
SUBSCRIBE by Mail or online at TheTeaHouseTimes.com | March/April 2011