Celebrating the Semiquincentennial of the USA

Happy 250th Birthday, America! We celebrated the semiquincentennial of the United States at a very special afternoon tea honoring the Women of Liberty; with red, white, and blue the theme, of course.

The first course included an All-Star Salad featuring mixed salad greens with strawberries, blueberries, and pepper jack cheese, dressed with poppyseed dressing and topped with a star shaped crouton. Tiny decorative red, white, and blue candy stars were also on the salad. Pieces of Russel Stover Star Bangled Taffy were sprinkled on the table, wrapped in paper adorned with stars, and candy in red, white, and blue, it fit the day perfectly.

The Patriotic Tea Sandwiches included a Puff Pastry Tower of Vegetables with a paper flag jauntily placed atop the sandwich. There was a Turkey, apple, and cranberry triangle shaped sandwich. The skewer with a wooden star at the top held red cherry tomato, a piece of creamy garlic herb cheese, and several blueberries. The little bundle was a warm chicken salad sandwich. The Glazed Strawberry Crostini was a bold flash of red on the plate, and in the center was a tart shell with rosemary red beets topped with Feta cheese.

The Scone Course, 'Let's Hear it for the Red, White, and Blue' featured our Traditional English Scone and a triangular Blueberry Scone served with Sweet Cream and Strawberry Preserves. A fresh strawberry garnished the plate. The berry was dipped in white chocolate two thirds of the way up leaving part of the red top of the strawberry uncovered and then the tip was dipped in flag blue sugar creating the red, white, and blue design.

The plate of All American Desserts included a Mount Vernon Cake topped with Cherries and a blue ribbon gaily adorned the top of the cake.  Mamie Eisenhower's Million-Dollar Fudge was on the plate along with a Petite warm Apple Pie, and Star Shortbread Cookies. 

Many dressed in their red, white, and blue garb adding to the celebratory feeling of the day. Following the afternoon tea, Angelica Brill presented a program on the Women of Liberty. She highlighted seven notable women of America's early years. Representing women from varying backgrounds, from wealthy plantation owners, frontier wives, Native Americans, African Americans and ordinary citizens who performed extraordinary deeds, she shared the influences of women that often go unnoticed as they stand behind the powerful men of the century. She included Martha Washington, Abigail Adams, Mary Ludwig Hays (Molly Pitcher), Sybil Ludington, Hannah Till, Sacagawea, and Betsy Ross. Special thanks to Angelica for her presentation of these important women, to Susanna for coordinating the event, to Gail and Claudette for their hard work during the event, and to Nancy for her culinary talents.

Taste the Rainbow Afternoon Tea and Tea Tasting

We welcomed DonnaLee Yeatts, Certified Tea Specialist (World Tea Academy) to The Rosemary House and Sweet Remembrances for a very special Taste the Rainbow Afternoon Tea Event. DonnaLee began the program with a basic introduction to the difference between teas and tisanes (herbals). She continued with highlighting the benefits of these teas. As the Taste the Rainbow Afternoon Tea was being served, DonnaLee introduced the two distinct teas that were paired with each course. 

We served a Fresh Fruit Salad topped with Red Strawberries, Blueberries, Orange Mandarin oranges, Strawberry Boba Pearls, Feta Cheese, and a Poppyseed Dressing. The teas that paired with the first course included a delicate White Tea and a herbal Chamomile Tea. 

The colorful selection of sandwiches included a Tomato Rosemary Muffin with Roast Beef, a vibrant green Spinach Bread with French Style Cheese Florette topped with a red cherry tomato, a colorful Herbed Vegetable Bar (a medley of red, green, orange), a Rainbow Wrap of spinach, yellow pepper, and orange carrots topped with a tasty Castelvetrano Italian Olive, and a Chicken Salad with Cheddar cheese and apple pieces. The teas served with this course included a Dragonwell Green tea and a herbal Green Rooibos.

The scone course included our Traditional English Cream Scone and the ever-popular Cinnamon Chip Scone served alongside Sweet Cream and Raspberry Preserves. A rainbow skewer of fresh fruit garnished the plate. A Formosa Oolong and a Honey Bush tea paired with the scones.

The desserts included a Rosemary Cookie sprinkled with dusting sugar to capture the rainbow, a Miniature Fresh Fruit & Cream Tartlet, and a Rainbow Kaleidoscope Cupcake. The teas for this course featured Kenyan Milama and Butterfly Pea Flower.

The Butterfly Pea Flower tea is a caffeine-free herbal made from the dried flowers of a vine native to Southeast Asia. This unique tisane creates its own rainbow of colors as it starts out with a rich blue color, but with the addition of fresh lemon, it quickly transitions to a vibrant purple color. It is enjoying popularity as it is used as a natural food coloring in beverages and desserts. In addition, it is said to enhance brain health. 

Special thanks to DonnaLee Yeatts for her informative program, to Susanna Reppert for coordinating the event and to Nancy Reppert for presenting the Taste the Rainbow Afternoon Tea.

The Queen's Tea - A Centenary Celebration

The Tearoom recently hosted a Royal Celebration in Honour of the Centenary of Queen Elizabeth's II Birth (April 21, 1926). It was a joyful celebration on a lovely summer afternoon. We hung the royal bunting in celebration of this festive occasion. On the menu we interspersed quotes attributed to Queen Elizabeth between each course.

Once seated, our guests each selected their favorite flavor of tea. We included favorites such as Buckingham Palace, Queen Elizabeth, and Windsor Castle to the tea list for this event. Once all the teacups were filled, we served the first course which was A Golden Charcuterie Cup - fit for royalty. It included assorted fruit, nuts, cheeses, crackers, and more with a golden teapot with skewered grapes.

"I declare before you that all that my whole life, whether my life be long or short, shall be devoted to your service..." 

Next up, the Sandwich selection:

The Queen's Favorite Strawberry Jam Pennies

Traditional Cucumber and Herbed Butter Rounds 

Classic British Egg Mayonnaise Sandwich

Chutney and Cheddar Cheese on Whole Wheat

1953 Coronation Chicken Salad on White

Buckingham Palace Garden Party Rose Petal Sandwich

Brie and Peach Crostini, to the queen's taste

"When life seems hard, the courageous do not lie down and accept defeat." 

For the scone course, we served

Historic Kensington Palace Scone

Classic Cinnamon Chip Scone

Sweet Cream, Lemon Curd, Strawberry Preserves

Fresh Orange and Pineapple Pieces

"Good memories are our second chance at happiness."

And lastly, the dessert course included:

Chocolate Toffee Torte

Turkish Delight (Rose or Lemon Flavour)

Rosemary for Remembrance Cookie

Earl Grey Cupcake, featuring the Queen's favorite tea

"Everyone is our neighbour, no matter what race, creed or colour."

Teacup Succulent Planting with The Praise Ringers

Following the lovely Afternoon Tea hosted by the Praise Ringers of the First United Methodist Church, there was a succulent planting session where attendees planted a little garden in the teacup they used during the tea. All supplies were included to plant and decorate this quick and charming craft. Planting instructions were offered before we began. The Ringers came to each table and offered soil for the base of the teacup, a bit of charcoal to keep the plants fed, a variety of succulents both large and small, and then adornments to complete the project.

You can see how intent we all were in creating our petite succulent garden. There was a variety of sizes, shapes and colors offered. Little pebbles, colorful stones, perky butterflies and miniature mushrooms were optional pieces to add to the garden.

This is my little succulent garden after a few weeks of growth. They prefer bright light and it is recommended to allow the soil to dry between thorough waterings. When the soil appears dry, this little plant has been happy with the addition of a tablespoon of water.

Special thanks to all the Ringers for their participation in creating an Afternoon Tea and Succulent Planting Class. Such a memorable event for all who attended.

 

The Praise Ringers Spring Tea - May 2026

The Praise Ringers of the First United Methodist Church have been fundraising for their upcoming adventure to Scotland in August. They have been invited to participate in the International Bell Ringer's Symposium in Aberdeen. In an effort to make this happen, and to get all the bells and ringers to Scotland, they recently hosted a fund raiser Spring Tea in the church. They also have established a Go Fund Me account if you would like to contribute to their fundraising efforts. Much preparation went into planning and executing this special Afternoon Spring Tea. On the day of the tea, Susanna greeted attendees and helped them find their table.

Twinkling white lights helped to set the scene, while colorful green tablecloths and coordinating paper products graced the tables. A printed menu also included a listing of the hot tea selections. As guest were seated, the ringers came around and offered the different tea flavors.

 The tea options included Pine Needle Black Tea, a black tea so named because the leaves have been rolled into the shape of pine needles, Back Porch, a black tea with orange, strawberry and raspberry flavors, Eight Treasures, a green tea with pineapple and strawberry flavoring, Lazy Daze, a caffeine-free herbal blend and Decaf Chocolate Raspberry Truffle. In addition to the hot tea, a refreshing cup of Lavender Lemonade was on the table.

The bell ringers came around to each table pretty frequently, which made it possible to taste the different tea flavors offered. A sweet little favor was tucked at each place setting. A colorful gift bag held a miniature tea themed charm for each attendee.

The first course was a delicious, chilled Strawberry Soup served in a sweet petal shaped bowl and garnished with fresh, colorful pansies. The soup was so tasty it was tempting to abandon all manners and simply lick the bowl clean.

A floral paper plate laden with tea sandwiches was served next. It included a Pimiento Cheese sandwich on white bread, a Turkey, Havarti, and Apple Sandwich on Raisin Bread, Turkey Muenster Cheese Pinwheels, and an open-faced Cucumber Sandwich topped with dill.

Following the sandwich course, a plate of Scones, Tea Bread, and Fresh Fruit was served to be passed around the table. There was a Traditional English Cream Scone served with Sweet Cream, Bonne Maman Lemon Curd and Bonne Maman Strawberry Preserves. In addition, a Triple Lemon Tea Bread was served with Fresh Orange Slices and Strawberries.

A three-tiered tray arrived shortly thereafter, and it held a lovely assortment of homemade desserts which included Lemon Creme Puff Cookies, Fudge Chocolate Squares, Lemon Ice Box Pie, and Frosted Teapot Shaped Sugar Cookies. It was a sweet ending to a delightful afternoon tea. Kudos to the Praise Ringers for hosting this relaxing and memorable teatime. They have a Facebook page, so if you are interested in any of their upcoming events, to include concerts at the church or about town, please follow them. They often share snippets of their concerts, and I'm sure there will be some photos of their journey to Scotland.

After tea, there was a craft where attendees planted a miniature garden of succulents in the teacup they used at tea. Our next post will share photos from that craft session.

Hydrangea Tea Cottage and Gifts - MATBA April Seminar

Members of the Mid-Atlantic Tea Business Association traveled to Pottsville, PA to attend the April meeting held at Hydrangea Cottage Tea & Gifts. Owner and fellow MATBA member Erik Tice welcomed a group of entrepreneurs to his tearoom and gift shop. After some shopping, and before we sat down for tea, we were encouraged to select a teacup from the collection on display.

We enjoyed the intimacy of a smaller group at this gathering and thus we were seated around a large dining room table on the second floor. The gift shop occupies the first floor, and spills over onto the second floor where we were seated in the front parlor.

The menu was placed at each seat and announced a delicious assortment of goodies yet to come.

First up, we were served an Apricot and Almond Scone with clotted cream and apricot preserves.

Following the scone course, we enjoyed a warm cup of Spring Minestrone Soup topped with croutons.

Pedestaled cake plates filled with tea sandwiches and a fresh pansy garnish were brought to the table next. The sandwich selection included Truffled Egg Salad, Cucumber with Lime & Dill Aioli, and Ham with Green Tea Cream Cheese Spread. The sandwiches were petite, but each guest received two of each variety.

The colorful and tasty dessert medley included a frosted Pineapple Cookie, a Peanut Butter Snickers Bar, and Lemon Cake.

Erik made certain that our teacups were filled with the teas of the day which included Monks Meditation (a Ceylon black tea with catnip, grenadine flavor and calendula petals) and Beatrix Potter (a caffeine-free blend of green rooibos, rosehips, strawberry flavor, chamomile, spearmint and lemongrass).

Hydrangea Cottage Tea and Gifts is celebrating their fifth year in business. Their gift shop includes teas from Piper & Leaf Tea Company and Simpson & Vail Teas. They have soaps, marmalades, candles, dip mixes and more. In addition, they offer artwork from local artists. Tea is served on the third Saturday and Sunday of the month, by reservation only. 

Susanna Reppert Brill of The Rosemary House (PA) presented a program on The Ins and Outs of Selling Herbal or Functional Teas. Following the program, during the business meeting, outgoing president Karen Donnelly of Greenhalgh Tea, (PA) welcomed newly elected president Melissa Fitch-Ciccotelli of Tea You There (MD) to the helm. Karen has presided over the Association for the past four years. Melissa has accepted the role of president for the upcoming two year term.