Take a peek at our July/August 2015 issue

 
  • Return to your childhood with a tea inspired by the children’s classic, The Secret Garden, by Frances Hodgson Burnett.
  • Embrace the art of the fan with an elegant tea menu.
  • Duck in for tea at The Peabody hotel in Memphis.
  • Share a fun outdoor tea with man’s best friend. We’ve even included a recipe to make your own doggie treats.
  • Bruce Richardson shows us clever ideas for tea invitations.
  • Explore the enchanting tea venues of Yorkshire with Jane Pettigrew.
  • James Norwood Pratt celebrates the everyday cup of tea.

 

Buy it now!

 

8 COMMENTS

  1. I want o subscribe to your wonderfully inspirational magazine, yet I am extremely frustrated that no information on the beautiful teacup placings are given. Often a magazine provides a page for such identification if it doesn’t appear by the photograph. Where might I learn of these stunning china patterns?’

    • In every issue of TeaTime, usually on page 63, we publish a column called “Resources for Readers.” It goes through the entire magazine, story by story, identifying the china, crystal, and flatware patterns we used in the photographs and telling where we got them. The only time a pattern is not identified is if it belongs to the homeowner where we photographed the story. I hope this allays your concerns and encourages you to subscribe to TeaTime.

  2. Love your publications and get so many ideas for entertaining and enjoying my friends with true relaxation and good conversation. Beautifully put together. Enjoy every page.
    Thank you so very much.!

  3. Hello,
    I love your magazine. I look forward to each issue so I can try out the recipes. I do have a question regarding your recipes. Why is salted butter used in the recipes instead of unsalted butter?

    • Teresa, our test kitchen uses salted butter when they develop and test recipes. We list it in our recipes because we want you to know how to recreate what we did. Of course, if you prefer, you may use unsalted butter. Be sure to taste and adjust the level of salt if necessary.

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