Every year about this time, Mrs. D. and I begin bagging our belongings and hauling them to school. Teapots (5 this year, which I’m only slightly embarrassed to say represents less than half of my current collection, most of them given to me as gifts), a Santa-sized sack of tea (again, somewhere near half of what lives in my cabinet), baskets, bowls, spoons, servers, plates and platters, and what my brother refers to
For me, this particular affliction began in the second grade when a British mother prepared for my class an authentic English tea, complete with silver teapot, milk, and sugar. Ahh, I was hooked. For my twelfth birthday party, I invited friends to a hotel for afternoon tea. “I can’t go yet—I have two more to try,” protested one friend. The next year, I spent two weeks living with a family in Japan, where the tea ceremony is quite literally a religious experience. In college, I corralled friends for a tea party and convinced two football player friends to whip cream cheese for cucumber sandwiches (keep in mind, this was Oberlin—where we forfeited games when too many players had upcoming exams and found our way to Sports Illustrated fame on the length of our losing streak). I don’t think it will come as a surprise to anyone who knows me that tea parties have become a Valentine’s Day tradition in my classroom.
We prepare ahead of time by reviewing appropriate table manners and practicing at the lunch table.
"Here are all the manners:
1) If you have a napkin, unfold it and place it in your lap.
2) Always take small bites.
3) Don't speak with food in your mouth.
4) Eat then have a little conversation.
5) No elbows on the table.
6) Please do not hold your cup like a coffee cup.
7) No yelling across or down the table.
8) If you think you don't like the food take a little to just try it.
9) If you don't really like the food don't say 'Yuk!' or 'Nasty!'
10) And dress nicely.
The 10th rule is my favorite because I love my outfit that I'm going to wear. My outfit is a secret and a surprise for Mrs. D. and Ms. S. because I love them as family." --WL, 3rd grade
When the day arrives, children who have completed a reasonable amount of work are invited to help with set-up. Our Beautiful Classroom manager arranges fresh cut flowers in vases.
Another child whips cream for the scones and strawberries.
More children arrange food attractively on trays (after carefully washing hands, of course)
and set the table. An older child sets out placecards, choosing spots in which children will enjoy one another’s company but not get so silly that they are excused from the table.
Before we move to the table, we have a quick history/geography lesson on tea, the regions in which it is grown, and some of the countries in which tea drinking has become a tradition. We look at photographs of tea plantations and tea ceremonies around the world. We then examine and smell the tea itself, passing around the fuzzy white buds of white tea, the grass-green leaves of green tea, the powdered yellow-green matcha used in Japanese tea ceremonies, and the oxidized dark leaves of black tea. The children sniffed the spicy aromas of loose chai—black tea blended with cardamom, ginger, cinnamon, cloves, black pepper, and star anise, simmered with milk, and served sweet throughout India. We looked at a nest-shaped pellet of compressed tea (Pu-erh Tuo Cha), discussing early American Colonists’ anger at the tea tax imposed by the British and the speculation that this type of compressed tea, in the form of “tea bricks,” is probably what was thrown into the harbor during the Boston Tea Party. We passed around a hand-tied “teaposy” and then watched it magically bloom in a glass teapot of hot water. The “silver needle” white tea leaves are hand-tied with herbal flowers (rose and lily, in our case) in such a way that when water is added, the leaves “bloom” like an opening blossom and the flowers tied within spring up into the water. The effect is delightfully dramatic.
When everyone is seated at the table, we begin passing the savories from left to right:
egg salad finger sandwiches, meat & cheese sandwiches, deli spirals,
pigs in a blanket, mini quiches, banana bread, and mini muffins.
We then serve tea. The children are adventurous in sampling different types of tea. This year,
Napkins in laps, everyone waits to eat until the hosts (Mrs. D. and I) have assured that everyone has a cup of something warm and are seated. There are a few precious, silent moments after that when everyone (all 24 of us) is peacefully chewing and sipping.
What We’re Reading:
A Valentine for Norman Noggs by Valiska Gregory
Roses Are Pink, Your Feet Really Stink by Diane deGroat
Ginko and Moon by Lisa Mertins
It’s Valentine’s Day by Jack Prelutsky
Oops! The Manners Guide by Nancy Holyoke
How Do Dinosaurs Eat Their Food? by Jane Yolen
Emma Lea’s First Tea Ceremony by Babette Donaldson
More on Tea:
Tea, Aromas and Flavors Around the World by Lydia Gautier
Tea in the East by Carole Manchester
The Tea Companion: A Connoisseur’s Guide by Jane Pettigrew
A Dish of Tea: Recipes, History and Etiquette from Conner Prairie Museum (which oddly, I discovered in the Jamestown Settlement Gift Shop)
A great book for grownups:
Three Cups of Tea by Greg Mortenson and David Oliver Relin
Note: Greg Mortenson is the closing keynote speaker at the upcoming American Montessori Society Conference! I can’t wait!
Great places to drink tea:
Serenitea (reasonably priced afternoon tea services)
Path of Tea (all-organic loose teas, with a “tea sniffing bar”)
Té House of Tea (light meals and a variety of teas)
Now’s their chance to shine (and your chance to prove to loved ones that you were right to save a stash of trash)!
