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This is an archive of emails we have sent to our customers.

Sandwich Class and St. Patrick’s Day Tea Sale

Emailed: March 17th, 2010

Dear Tea Lovers,

Thanks to all of you who attended my last class!  We had a fantastic turnout! Wow!  I meant to have my husband take a picture but I forgot. Hope you are all having fun making sugar!

For those of you who missed the class, the sugar recipe is in the, “Making It Your Own Afternoon to Remember,” cookbook. The Almond Fruit Tea Spritzer recipe we served is in the, “Tea Time Tidbits and Treats,” cookbook.

Some helpful tips to remember when making sugar:

  • only use the amount of water specified, the sugar won’t unmold if you use too much water
  • use superfine sugar
  • work quickly and put a damp paper towel over the bowl while you are working
  • choose molds which are small enough for bite-sized sugar

Here’s where you can find an assortment of candy molds to make the sugar:

Our next class will be on March 27th. How to Make and Garnish Tea Sandwiches.  This class will focus on:

  • how to adapt recipes for tea sandwiches
  • tips for how to cut tea sandwiches
  • how far ahead you can make and garnish tea sandwiches
  • how to store tea sandwiches

Amy's Tea Plant

If you are interested in large tea party recipes, be sure and check out our “Master Tea Room Recipes,” cookbook.  This book is full of tea sandwiches, desserts, and scones and the recipes are all geared toward large parties. If you’re not sure how much filling you will need to make 100 tea sandwiches, this is the book for you!

In honor of St. Patrick’s Day, all tea will be 15% off on March 17th (on-line only) until midnight.  Stock up on your favorite teas!

Have a wonderful day! Check out my tea plant. Isn’t it gorgeous! Can you believe a delicious cup of tea comes from two leaves and a bud? That is all they pick — the tender leaves. Unfortunately my plant is not big enough to make much tea, but I still love looking at the leaves anyway.

Happy St. Patrick’s Day!


Calendar Updates:

  • St. Patrick’s Day tea sale – all tea 15% off on-line only
  • We do have Assam in stock at the Antique Trove as well as on-line – Harmutty Estate, Leopard’s Blend, and Hajua Estate. Assam was the tea used in the Almond Fruit Tea Spritzer at the last class.
  • The new cookbook proof arrived yesterday, however it needs to go back to the printer for a few minor corrections.  After the proof is approved, I’ll be ordering the new cookbooks. They should be in the first week in April as long as the proof is accepted on time.
  • The sugar is now on-line. I have ordered more decorative sugar.  The butterfly and leaves were a big hit! I have also ordered a few wedding sugars and baby sugars for those of you hosting wedding and baby showers.
  • March 27th -11:00 AM at the Antique Trove, How to Make and Garnish Tea Sandwiches

An Update on the Cookbook, Spring and Sugar Class This Weekend

Emailed: March 3rd, 2010

Dear Tea Lovers,

Now that we’ve had a few nice days here (even though it’s back to rain at the moment), I have spring fever.  I worked in my garden a bit, bought some new plants and cleaned up my patio. I also finished the new cookbook!  I have a bit of editing to do this week and then it’s off to be published.  This past weekend, I had a big party at my house and made recipes from the cookbook so we could get take a picture for the cover.  As many of you know, we try and do things ourselves, but we are a bit challenged in the photography department. One of our friends who is an artist came over and just “magically” rearranged all of the food and now we have a great photo!  I can’t wait to share it with you!

I’m also looking forward to my next class coming up this Saturday at 11:00 at the Antique Trove.  I’ll be talking about Spring Tea Parties and how to make decorative sugar.  I love to teach this class!  It’s fun and even though it’s still a bit chilly, it gets me in the mood to have an outdoor tea party.  There are so many cute ways you can decorate for a spring tea party, especially with Easter right around the corner.

I should receive our new sugars, new tea cup votives and menu stands just in time for Saturday.  They are so cute!  I’ll put them on-line when they arrive for those of you out of towners.  In addition I also have another spring shipment coming with buffet markers, tea cup ornaments, dessert stands and a few other goodies. They probably won’t be here before March 6th, but we’ll cross our fingers!

I know there is a lot of excitement about this class in particular. It’s also a great help if you are doing a wedding shower or baby shower tea party. The class is free and you don’t need to sign up.  However, it would help me greatly for preparation purposes, if you think you might attend, if you would please just hit “reply” to let me know you might be there — that way I have an idea for food and tea preparation and chairs.  Thanks!  Hope to see you there!

For all of my loyal and patient on-line customers, I did receive quite a few responses about on-line classes.  I’ll be working on that new project for you this summer. Unfortunately it will have to wait until then.  My spring schedule is pretty busy as I’m writing a book for tea room owners and need to get it published before the World Tea Expo in June.

Have a wonderful day!  Hope to see many of you on Saturday!



  • March 6th:  How to Host a Spring Tea Party and How to Make Decorative Sugar 11AM Antique Trove
  • March 27th:  How to Make and Garnish Tea Sandwiches 11AM Antique Trove

Smoked Almond Chicken Salad Recipe:

This is one of my favorite tea sandwiches.  Regular almonds will work fine, but the smoked almonds really make the difference in this recipe.  Many places carry smoked almonds in bulk such as Costco and also Winco (in the bins).

  • 2 c. cooked chicken-pulse in food processor or chop finely
  • 3 T. green onions, sliced thinly
  • 1/4 c. smoked almonds-chopped
  • salt to taste
  • mayonnaise
  • butter
  • bread
  • parsley for decoration — if desired

Mix together first 4 ingredients.  Add just enough mayonnaise to bind the
mixture together.  Spread butter on bread.  Add filling and top with second
slice.  Cut into desired shapes.  Sprinkle parsley on sides of sandwiches for
decoration if desired.

Spring Merchandise and Sugar Class

Emailed: February 21st, 2010

Dear Tea Lovers,

You know, spring is just around the corner!  My tea plant is blooming and it has new leaf shoots.  I can also tell because the spring merchandise has arrived!  We now have cute colored 3 cup pots in various colors – pink, mojito lime, plum, spring yellow and sky blue, plus a new pretty white porcelain 2 cup pot!  If you’re looking for a gift for a special someone, these are perfect when paired with the 2.5 inch mesh infuser basket and a 2 oz bag of tea.  The basket infuser just fits inside the pot perfectly. I’ll be putting up pictures soon on the website.

More decorative sugars are on their way.  We did receive a small order last week so currently we do have heart petite packs and shamrock/heart petite packs. Those will also be on the web site soon.

At the present time, I’m working hard on the new cookbook. This one has been particularly fun to work on as it brings back memories from my childhood.  I should have it finished by the end of this week and then it’s off to the printer so you’ll have it in late March. I can’t wait to share it with you!


March 6th at 11AM (at the Antique Trove) How to Host a Spring Tea Party and Make Your Own Decorative Sugars – the molds have arrived and I’ll be selling them on this day only. You’ll learn special tips on creating a tea party menu, how many guests to invite, how to prepare all that food in a timely manner and more!

Coming in April – Kick off for the new cookbook.  I’ll be demonstrating how to make a few of my favorite recipes from the new cookbook. Come join me!  (Of course tasting will be involved)!

Have a fantastic day!  I know I will, I’m starting my day off with a great cup of Makaibari Darjeeling. I haven’t had it in a while. Yum!


How to Make Decorative Sugars Class

Emailed: February 7th, 2010

Dear Tea Lovers,

To those who attended my scone class this past Saturday, I was literally blown away by the attendance! We had over 50 people there! Thank you so much! I really appreciate you coming and I’m sorry we didn’t have enough chairs for all of you.  It was just amazing!

I thought I would send you the link to our YouTube video, How to Make Cranberry Orange Scones.  The scone lesson is good, but I was a bit smile challenged at the point we did this take.  This was the fourth or fifth take and I was still very nervous and trying to concentrate.  It’s harder than it looks! :-)

We should have new inventory in later this week.  The Valentine’s sugars arrived and we also have hearts and shamrock sugars as well. The rest of the sugar order will be in shortly and when it arrives, I’ll take pictures and put it up on-line for those of you who can’t get to the Antique Trove.

Our next class will be on March 6th at 11AM. I’ll be talking about how to do a spring tea and demonstrating how to make decorative sugars.  For those of you who can’t wait, the recipe is in Making It Your Own Afternoon to Remember (page 19).

I hope to see you then!


My husband loves Rum Cake.  My original recipe is in my first cookbook, however after tasting my aunt’s, I decided that my own recipe was in need of an update.  So here’s the result. It’s a combination of the two cakes. See what you think. It’s still easy and quick to make so it might be a great one for Valentine’s Day as well.

Double Rum Cake Recipe:

  • 18 1/2 oz. pkg. yellow cake mix, I use Duncan Hines Moist Deluxe Butter Recipe Mix
  • 3 1/2 oz. pkg. instant vanilla pudding mix
  • 1/2 c. sweetened coconut
  • 1/2 c. spiced rum
  • 1/2 c. vegetable oil
  • 1/2 c. water
  • 4 eggs
  • 3/4 c. chopped pecans (optional)

Rum Sauce:

  • 1 c. sugar
  • 1/4 c. butter
  • 1/4 c. spiced rum
  • Dash of water

Preheat the oven to 325 degrees.  Spray a non-stick 2 qt. Bundt pan with cooking spray.  Using an electric mixer at low speed, blend the cake mix, pudding mix, coconut, rum, oil and 1/2 c. water.  Add eggs, one at a time beating well after each addition.

Evenly distribute the pecans in the bottom of the Bundt pan.  Pour the batter on top of the pecans.  Bake for 50-55 minutes, or until a knife comes out clean.

Make the rum sauce:

In a small saucepan, bring the sugar, butter, rum and dash of water to a boil and cook for 3 minutes.  With a fork, make holes in the top of the cake.  Pour 1/2 of  the sauce over the cake and let sit for 10 minutes.

Invert pan onto a serving plate.  Pour the other 1/2 of the sauce over the top of cake. Serve when cooled.

Scone Class This Saturday, New Spring Items

Emailed: February 4th, 2010

Dear Tea Lovers,

Don’t forget about our scone class this Saturday at 11AM at the Antique Trove.  I’ll be making Chocolate Raspberry Scones and Devonshire Cream. Yummy! Scones are a unique Valentine’s Day present.  They look cute wrapped up in red cellophane along with a jar of homemade Devonshire Cream. Your friends and family will love you!


February 15th – Last day to pre-order cookbook #6 with free shipping

Coming Soon – New Spring Merchandise:

I just put in a few orders for more tea accessories, I’ll let you know when they arrive. Included will be spring colored tea pots, tart servers, tongs, sugar molds (we’ll be having a class in March on how to make colored sugar), and of course the darling spring sugars. There are shamrocks with hearts, roses, and tea cups. I even ordered some from the seashore collection.  They are so cute with mini sea horses and sea shells.  I’ll let you know when they arrive and I’ll be putting them on-line as well.

I did order a few Valentine’s sugars and hopefully they will be here in time for the scone class on Saturday.

Hope to see you there!

For the on-line only customers, I’m working on doing some classes via web. Stay tuned for more! If you’d be interested in an on-line class, send me an e-mail. That way I’ll know how big the interest is, it might help to get me motivated. :)


Have a great day!


Scone class, Free Shipping Ends Tuesday, Recipe

Emailed: January 30th, 2010

Dear Tea Lovers,

Valentine’s Day is just around the corner. Can you believe it?  It’s the perfect occasion to make our Chocolate Raspberry Scones. Impress your family and friends with these delicious treats.  When served hot, they just melt in your mouth. You can learn how to make them on February 6th at 11AM at the Antique Trove. The class will cover making these delicious scones as well as Devonshire Cream (of course you’ll get to sample one, hope to see you there!) If you’re adventurous, the recipe is in Making It Your Own Afternoon to Remember so you can try it on your own. These are probably the hardest scones out of the bunch to make – but they’re worth it as are the Chocolate Mocha Chip Mini Cakes.  The mini cake recipe is found at the bottom of this message. :-)

In honor of Valentine’s Day, all chocolate teas are 15% off for the month of February (on-line only.) This includes:  Chocolate Mocha Spice, Chocolate Peppermint, Chocolate Raspberry Truffle, Chocolate Delight, Sweet Almond Joy, Tiger Eye, Moonlight Sonata (cherry, chocolate) and our new one, Chocolate Caramel Turtle. These teas make perfect gifts for those watching their weight and who are trying to avoid those wonderful Valentine’s chocolates.

Have a fantastic weekend!


Upcoming Events:

  • Now – Chocolate Tea goes on sale until the end of February
  • February 2nd – Last day for free shipping on orders over $20.00
  • February 6th at 11AM – How to Make Chocolate Raspberry Scones Class
  • February 15th – Last day to purchase pre-order cookbooks and receive free shipping.
  • Coming in March – How to Host a Spring Tea Party and How to Make Decorative Sugars!


Chocolate Mocha Chip Mini Cakes p. 99 (Tea Time Tidbits and Treats)

  • 1 chocolate cake mix
  • 1 lg. pkg. instant chocolate pudding
  • 1 c. buttermilk
  • 4 eggs
  • 1/2 c. oil
  • 1/2 c. strong coffee
  • 2 c. semi sweet chocolate chips


  • 1 lb. powdered sugar
  • 1/3 c. Dutch processed cocoa
  • Hot water

Preheat oven to 350 degrees.  Mix together first six ingredients.  Beat until well mixed about 3 minutes.
Fold in chocolate chips.  Spray mini bundt pans with flour spray.  Fill pans with batter about two-thirds full.  Bake about 10-13 minutes or until done with a toothpick. Cool completely before glazing.  Makes about 36 mini bundt cakes.  These freeze very well.

For glaze:

Mix sugar and cocoa together.  Gradually add 2-4 T. hot water until desired consistency.  Drizzle over cakes or make the glaze thin enough so you can actually dip the cooled cakes into the glaze.

Tea Classes and Free Shipping Reminder

Emailed: January 21st, 2010

Dear Tea Lovers,

Don’t forget about the tea classes this Saturday at the Antique Trove in Roseville.  I know the weather has been very yucky, but it’s supposed to be a bit better on Saturday. It’s too wet for yard work and I know everyone is tired of being stuck in the house, why not come learn about tea?

Did you know that herbal teas are not really tea? Did you know that different teas require different steeping times and temperatures? Have you ever had green tea and absolutely hated it and wondered why?

Come learn all about tea at the Antique Trove in Roseville this Saturday, January 23rd starting at 11:00. All classes are free! I’ll also bring a savory scone for you to sample.

In Tea 101 at 11:00, I’ll explain the basic types of tea and the difference between pure teas and herbal teas. I’ll teach you how to properly prepare the different types of tea. It’s easy! In addition, you’ll also learn about tea equipment and more! We’ll be tasting many types of tea including White Ginger Orange PeachSencha Kyoto Cherry, Master’s Choice Ti Kwan Yin, Big Red Robe Oolong, Zhen Qu, Ceylon, 1992 Pu-erh and I’ll bring in a real tea plant for you to see.

At 1:00, I’ll be talking about the health benefits of tea. We’ll be tasting Tai Ping, a new one called Houjicha and one of my favorite green teas, called Genmaicha, known as the “Popcorn Tea.” We’ll also taste flavored green teas such as Plum Green, Peach Green, and Pear Green. After that we’ll move into the Rooibos herbal teas which are very high in antioxidants and do not contain any caffeine. We’ll taste Orange Blossom Rooibos and our new Peach Rooibos. If you’ve been wanting to get healthy, now is your chance! Start your new year out right!

As a bonus, all green and rooibos tea will be 15% off that day, January 23rd at the Antique Trove and on-line.

Also don’t forget for those of you too far away to come, it’s free shipping from now until February 2nd on orders of $20.00 or more.  So if you can’t come to my tasting, have your own tasting at home!

Have a great day!  Hope to see many of you on Saturday!

For those of you who missed the newsletter, here it is again.


P.S. In the newsletter, I mentioned a class on How to Make Chocolate Raspberry Scones, for some dumb reason, I messed up the date.  It should be Saturday, February 6th not the 2nd. The mistake was fixed in a later revision of the newsletter file that is on-line now.  I’ll be talking more about that class next week.

The Latest Newsletter

Emailed: January 17th, 2010

Dear Tea Lovers,

The latest newsletter is out!  Be sure and read about our new tea classes held this Saturday, January 23rd at the Antique Trove. I’ll be talking about the different types of tea, the health benefits and more. I hope to see you there!

Also because it’s National Hot Tea Month, you’ll receive free shipping on orders of $20.00 or more until February 2nd.

Start your year out right, be healthy by drinking more tea!

Have a great week!


PS: If you are having trouble reading the newsletter, you need to install Adobe Acrobat Reader or Foxit PDF Reader (either will work fine.)

Don’t forget about our New Year’s Tea Sale!

Emailed: December 31st, 2009

Dear Tea Lovers,

Happy New Year!  Don’t forget to head over to the Antique Trove on Friday, January 1st for their big sale.  Everything in my booth will be 25% off. I’ll be bringing in more tea than the usual 30 teas I stock there for this event.  If you know of a tea you want to pick up for sure, send me an e-mail by 10:00 pm tonight and I’ll have it with me with your name on it tomorrow. I’ll be there from 10-3.  Hope to see you there!

For those of you who can’t make it, remember on January 1st, everything on-line will also be 25% off (as long as I have it in stock.)  Just be sure to order before midnight.

Have a great new year! I’ll be sending out a newsletter soon with all the new classes and information about the health benefits of tea.

Happy New Year!


January 1st Sale at Antique Trove

Emailed: December 29th, 2009

Dear Tea Lovers,

For those of you in the Roseville area, stop by the Antique Trove on January 1st. It’s their annual blowout sale.  I’ve heard rumors that it’s a big one! Everything in my booth will be 25% off on that day only. I’ll be there sampling teas so stop by and see me!

For those of you who can’t venture out to the Trove, any orders received that day will also receive 25% off (January 1st and in stock items only.)

I have quite a bit planned for the month of January. January is National Hot Tea Month so you’ll be hearing more from me about my favorite drink! I’ll be running specials on certain teas as well as educating you on the many health benefits of tea. So stay tuned!  And for those of you starting the New Year’s Diets, I have some good news and helpful tips for you. I’ve lost 19 pounds so far so it can be done! More on that in the next newsletter.

Have a wonderful week! I hope to see many of you at the Trove on Friday, January 1st.