A friend and I enjoyed a tea party last evening after work. We've both got full schedules and wanted some dedicated time to catch up. Tea is the best way for that, I think!
We kept things streamlined and I think it turned out beautifully. Notice the clean, unfussy display. I love it!
We started with two finger sandwiches: Mushrooms on toast and chow chow with cream cheese (recipes). We enjoyed a delicious Summer 2012 “Mi Xiang” oolong tea from Global Tea Hut, sent by a generous friend in Taiwan.
Next we enjoyed pumpkin scones with mock Devonshire cream and the DH's homemade red plum jam. We drank a Yunnan Gold tea, courtesy of a sample provided by Jing Tea. We experimented with the best way to brew this and agreed that it needs a light steeping (don't overdo it!).
The finishing touch was a fuyu persimmon heart. I made this recipe up and was quite pleased with the result. Lightly sweet with a pretty orange center.
And by the way, all recipes were vegan with the exception of the pastry crust. And they were soooo yummy, even though I was the cook. ;-)