Royal Tea

A Royal TeaAn extravagant bouquet of spring flowers, chosen to match the colors of your best china (here, fittingly, Herend’s Queen Victoria), sets the stage for a gracious afternoon. Pass around gleaming silver trays of dainty scones, tea sandwiches, herb-strewn savories, and flower-bedecked sweets—all fit for a queen. Browse the menu on the next page.


  1. Love the magazine and recipes. I have researched and I use wild violets and pansies for desserts. The violets that you are showing in the Brandy Snaps recipe are NOT edible. Only violets that have heart shaped petals; these edible ones are totally different than the ones you are showing for the brandy snaps. I would not want anyone to become sick over eating those pictured in this article, which are African Violets.

  2. Love, love, love this magazine, website and especially TEA! I also love the calming effects and preparation techniques. I like to try the new and different teas reviewed and recommended in the magazine. I’m also a scone fan, and love the new and different recipes. Great job!


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