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Just when you thought you were used to the hot, humid days of August, along comes September. The days are beginning to get shorter ... the nights a bit cooler ... the kids are back in school ... and we're returning to our normal routines.
We know this time of year can be a bit hectic. Don't let go of the relaxed attitude of summer so quickly.
Stop and take a little time for yourself ... and enjoy a cuppa! Happy sipping, Maureen
I'm asked this question all the time. What exactly does CTC mean?
CTC means that the production of the tea leaves have been "cut, torn, curled", as opposed to "orthodox" production. CTC is a machine-process that was developed to reduce the labor-intensive job of crushing the tea leaves after withering. This crushing of the leaves breaks down the cell structure to ensure the catechins and polyphenols are released. The releasing of these properties causes the deep, rich, reddish color of black tea .... most notably seen in classic Irish Breakfast teas and Assams. Orthodox manufacture tends to produce a golden color, think Darjeelings.
Hope this helps!
Just in! These tea glass mugs are perfect for steeping your favourite Notting Hall tea. For home, the office, or the classroom, you'll want more than one of these practical and beautiful infuser mugs.

Made of heat-resistant glass to withstand temperatures up to 400°, this Asian-inspired set, complete with glass infuser and cover, is microwave safe.
Handwashing is recommended. 12 oz. capacity.

Order A-0027 - ONLY $18.95

We've just added another delightful blend to our scented green teas. This blend will do exactly what an Oasis is expected to do ..... refresh, rehydrate and relax!
A blend of Sencha green leaves with dried tropical fruits, papaya, mango, pineapple and tangerine ... delicate, fruity, subtly sweet, with just a hint of tang. We hope you like our new blend as much as we do. Samples, of course, are always available.

Oasis - Scented Green Tea
Order PR-T0125
Have you ever asked someone why they dunk their tea bag? Does it help steeping, or is it just something to do?

This age old question has been thoroughly researched and answered by tea chemist, Matt Harbowy, and reprinted from
"To answer the question, does dunking matter? There are a couple of competing hypotheses:
  • Dunking mixes the tea, reducing the concentration around the leaf, encouraging dissolution.
  • A wetted teabag on the surface of hot water will, because the hot water rises and the heavier and slightly cooler tea solution falls,
    set up a circulation loop where the concentrated tea will fall to the bottom of the glass, keeping "fresher" water nearer to the leaves.
  • A teabag on the bottom of the glass will be in a stronger solution and will inhibit less desirable components from leaching out of
    the tea as fast, and will taste better.
  • Hard water will affect the ability of tea to dissolve, whereas soft water will penetrate the leaves more readily, so the water hardness
    matters more than the brew time. (Conversely, hardness can increase pH, and tea compounds are more soluble in high pH solution.)
  • Tea leaves will swell and fill the bag, and the "pores" won't open, preventing the tea from brewing correctly. Boiling water can
    even cause the bag to burst from swelling.

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For your next Afternoon Tea Party, this classic teacup, saucer and sandwich plate is adorned with the American Beauty Rose.
In white ceramic with bright red and green. Perfect for your next luncheon.
ORDER A-0028- $14.95

3 cups all purpose flour . 1/3 cup sugar . 1 tblsp baking powder .
¾ tsp salt . ½ tsp baking soda . 1 stick cold butter, cut in pieces .
1 cup buttermilk (well shaken) . 1 egg beaten with 1 teaspoon cold water
Optional: ½ cup dried currants, raisins, cranberries, chocolate chips,
1 teaspoon orange peel, or lemon peel

Makes 12 to 15 scones – preheat oven 450°.

Sift dry ingredients together, cut butter into dry ingredients until resembles cornmeal. (You can pulse quickly in a food processor.) Add dried fruits at this time (shake dried fruits with flour to keep them from falling in the dough). Refrigerate for 15 minutes or longer. Make a well in the dough and add well shaken buttermilk all at once. Stir quickly with a fork until dough leaves the sides of the bowl.

Turn out on lightly floured bowl, knead two or three times and pat or roll into a circle, approximately 1” thick. With a biscuit cutter, cut out scones and place on a greased baking sheet or baking sheet lined with parchment paper. Brush with egg wash and sprinkle tops lightly with sugar (if making savory scones, omit sugar).

Bake at 450 for 12-14 minutes til lightly browned. Remove from oven and place on wire rack to cool. Cover with tea towel to keep warm. Serve with jam and cream.

As pictured, roll dough to approximately ¾” thick, place two scones together, and place on baking sheet. Bake 15 to 18 minutes. Will yield half as many.
No, this isn't "real" clotted cream. But when you can't get the good stuff, and you need to lash that rich, delicious goodness onto your scone, this is a good substitute. Resist the urge to make it sweeter.

1 cup heavy whipping cream
1/2 cup mascarpone or 1/4 cup softened cream cheese
1 heaping tablespoon extra fine sugar
1 teaspoon pure vanilla extract

Combine all ingredients in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use.

Best when prepared and served the same day.
Makes 1 to 1-1/2 cups.

  If you see a tea you might like to sample, please contact us. If you have a favourite tearoom, restaurant or specialty food store and you would like Notting Hall Specialty Teas served or sold, we would love to talk with you.

Please contact us with your comments, critiques and suggestions -
781.340.3388 or toll free at 866.361.TEAS (8327).
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