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Finding Your Cup of Tea
There’s a tea revolution brewing in America with a host of new ways and places to enjoy this drink steeped in tradition.

By Shiwani Srivastava

Tea didn't get off to the greatest start in America, thanks to the Boston Tea Party. Labeled as old-fashioned, it was thrown overboard (literally) and coffee became king. But these days, thanks to some great PR about its health benefits and a few cutting-edge teahouses, tea is making quite a stir again.

From Victorian tearooms to trendy tea bars, to more traditional Asian teahouses, there is no shortage of ways to enjoy tea in style. In fact, there are approximately 2,400 tea establishments across the country, according to the Tea Association of the United States. And that number doesn't include coffeehouses like Starbucks that are also experimenting with tea drinks. Tall Iced Tazo Green Tea Latte, anyone?

Tea renaissance
Why tea? Bruce Richardson, author of "The Great Tearooms of America" and a leading tea expert, has been involved in tea's American renaissance for over 20 years. Up until 2003, he attributed this resurgence to the fact that "people are looking for something that slows them down -- it's the antithesis to our fast-paced society."

But now Richardson thinks tea owes its success to the scientific studies heralding its health benefits. "You can't pick up a magazine without reading about tea and health," he said. There's even an International Scientific Symposium of Tea and Human Health (try saying that ten times fast).

Joe Simrany, President of the Tea Association of the U.S., has seen the industry grow tremendously since the early '90s. He adds that tea has managed to shake its old-fashioned, even boring image and emerge as a drink for connoisseurs of all ages. "The specialty tea industry is very similar to the wine industry, except in one aspect -- the cost. The finest tea in the world is still affordable to most tea consumers." What makes a fine tea? Well, "it's a very personal thing," he said.

Here's a quick tea 101. All tea comes from a single type of plant. The different varieties -- black, green, white and oolong -- result from the processing and fermentation. From there, you can experiment with endless blends and flavorings (herbal blends aren't tea, per se, because they come from different plants). If you've got the time, loose leaf teas bring out stronger flavors - but you can get a decent brew from a bag.

With so many options and purists out there, tea can seem a little intimidating. So here are some tips to help you find a great teahouse, and the perfect cup of tea, in a city near you.

The call of the crumpet
When most people think of teatime, they picture ladies in hats, porcelain cups and floral patterns punctuated by doilies, and there's nothing wrong with that. The British Victorian-style teahouse and the tradition of afternoon tea -- complete with scones, crumpets, tea sandwiches and petit-fours -- are alive and well in America. But you don't need to don a bow-tie or tiara to enjoy one of these festive locales -- unless you want to, of course.

Step into The Tea Room in Savannah, Ga. or the QueenMary Tea Room in Seattle, and you would expect Earl Grey himself to walk in. For $20-30, you can enjoy a lavish prix fixe afternoon tea, or you can be a bit more frugal and order a la carte. But keep in mind there's more to these menus than traditional British teas, including a number of African, Asian and even South American blends.

"The great thing about the American tearoom is that you're not pigeonholed," said Richardson. "You have certain expectations from a British tearoom, but here, we can take the best foods from around the world, pair them with the best teas from around the world, and make a unique American experience."

Also, many inns and hotels around the country like the Ritz-Carlton in Chicago and the Inn at Irving Plaza in New York City offer high-end teas open to the public. Prices range from $16 to $40, depending on the kind of tea service you order. For example, the Grand America in Salt Lake City has two tea menus you can choose from -- the Grand Traditions Tea for $30 or the Afternoon Tea for $16.

Not your grandmother's tea party
If the Victorian-style atmosphere isn't exactly your cup of tea, there is no shortage of sleek, contemporary teahouses that bring some edginess to the tradition of tea. If you're looking to experiment with tea and the many ways in which it can be flavored, blended and infused, these modern teahouses are right up your alley.

Teany, opened by Kelly Tisdale and DJ/artist Moby in New York City in 2002, is one of the standouts in the trendy teahouse craze. Located in an impossibly hip neighborhood, the café remains unpretentious with its white and metallic color scheme, its 98 teas from around world and the largely vegan menu (you'll swear the strawberry shortcake is made with real cream). New York is also home to Arium, a high-end stop for a spot of tea, with a with a gallery and performance space for live jazz.

But New York doesn't have a monopoly on innovative teahouses. Remedy Tea Bar opened its doors in Philadelphia in 2005, started by two sisters who wanted to create a "hip, modern-day" space for tea. Its eclectic menu includes tisanes (fruit blends) and healthful drinks infused with tea. Keeping with the trend, Seattle also has a Remedy Teas (no relation) which takes style cues from the city's famous coffee scene, but sets itself apart with organic teas, artisan blends and tea cocktails.

The few cutting-edge teahouses that broke from the pack to make tea "cool" have revolutionized the industry in this country, according to Richardson. "Tea was traditionally an older set, but now we have a completely different demographic. You see a lot of 20- and 30-year-olds really enjoying tea," he said.

A green revolution
Nowadays, green tea is hailed as a miracle elixir, fighting against cancer, arthritis and cardiovascular disease, among other things. This has driven the growing popularity of Asian-inspired teahouses, known for their vast and unusual selections of teas rich in anti-oxidants. This stylistic shift is fitting, says Simrany, considering the largest producer of teas are China, India and Sri Lanka. If you're looking for a relatively no-frills, tea-centric experience, these teahouses should fit the bill.

It's also fitting that the health-conscious state of California is home to one of the most tea-friendly cities. "San Francisco is to tea what Seattle is to coffee," said Richardson. "If you look at how many American tea companies started in the Bay Area, you'd think there's something in the water ... It's very open to multi-cultural influences, especially from Asia."

San Francisco is home to a bustling Chinatown, where you'll find the Imperial Tea Room -- the country's first Chinese tearoom. Visitors can sample the dim sum, participate in a tea ceremony and sip a variety of teas, including Imperial Grade leaves that can cost over $100 for a quarter-pound. Another treasure worth exploring is the Japanese Tea Garden in Golden Gate Park, with a serene teahouse set in the context America's oldest traditional Japanese garden (opened in 1893).

But Asian teahouses aren't all about tradition. There's a new breed that's aiming to surprise and educate. The most prominent is Teavana, established in Atlanta in 1997, a hip and holistic chain that presents itself as an Asian-inspired tea bar and emporium.

Cha-An, a Japanese teahouse in New York City, also surprises and educates its customers with a contemporary Japanese tea menu and a beautiful space dedicated to teaching and performing the ancient Japanese tea ceremony.

Tea for all time?
Whatever your cup of tea, both Simrany and Richardson agree that even if some of the fervor for tea fades, it now plays a major role in the caffeination of our nation. But beyond that, as Richardson notes, "Tea is the communal cup of the world. No matter where you go, it's what people drink as they get together" -- and America has finally joined the ranks. Now that's what I call staying power.

Chicken Curry
Add page to favorites8 servings Prep: 30 minutes
Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high)

Ingredients
3 tablespoons all-purpose flour
3 tablespoons curry powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2 cups peeled and chopped potatoes
1-1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking apple
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon instant chicken bouillon granules
1/2 cup water
1 13-1/2-ounce can unsweetened coconut milk
Hot cooked rice
Raisins
Chopped peanuts



Directions
1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Chicken and Dumplings

8 servings Prep: 25 minutes
Cook: 8 to 10 hours (low), 4 to 5 hours (high); plus 25 minutes (high)

Ingredients
2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted



Directions
1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.

Chicken Tortilla Soup

Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

Ingredients
2 14-ounce cans chicken broth with roasted garlic
1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
2 cups shredded cooked chicken (about 10 ounces)
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
Sliced fresh jalapeno chile peppers* (optional)



Directions
1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.

Rachael Ray's Strawberry Misù
Serves: 6
Yields: 6 servings
Total Time: 15 min
Prep Time: 15 min


Ingredients
1cup(s) heavy cream
2 container(s) mascarpone cheese
1/2 cup(s) confectioners' sugar
1 bag(s) frozen strawberries, thawed
1/2 cup(s) water
1 package(s) ladyfinger cookies
Cocoa powder, for garnish


Directions
1. In a medium bowl, whip 1/2 cup of the heavy cream to soft peaks with an electric mixer. In a large bowl, combine the remaining heavy cream, mascarpone and confectioners’ sugar. (The cream will loosen the mascarpone, making it easier to mix.) Using a rubber spatula, fold the whipped cream into the mascarpone mixture.

2. In a blender, combine strawberries and water until you have a smoothie-like texture. Set aside until ready to assemble.

3. Layer the bottom of a square baking dish with ladyfingers (you may have to break some in half to make them fit). Ladle half of the strawberry purée over the cookies. Top with half of the mascarpone mixture. Add another layer of ladyfingers and ladle the remaining strawberry purée over them. Add the rest of the mascarpone mixture and dust with cocoa powder.

Nutritional Information
(per serving)
Calories 655
Total Fat 53g
Saturated Fat 29g
Cholesterol 272mg
Sodium 109mg
Total Carbohydrate 42g
Dietary Fiber 3g
Sugars --
Protein 10g
Calcium --

Jeweled Grape Terrine
Serves: 10
Yields: 1 terrine
Total Time: 15 min
Prep Time: 10 min
Cook Time: 5 min

Ingredients
2 envelope(s) unflavored gelatin
1/2 cup(s) cold water
1/2 cup(s) sugar
2 1/2 cup(s) late harvest Riesling or other sweet white wine
2 tablespoon(s) fresh lemon juice
2 cup(s) seedless red grapes, chilled
2 cup(s) seedless green grapes, chilled


Directions
1. In cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.

2. In 2-quart saucepan, heat sugar and 1 cup Riesling on medium-low, stirring occasionally until sugar dissolves. Stir in softened gelatin mixture, and heat 1 to 2 minutes or until gelatin dissolves, stirring frequently. Remove saucepan from heat. Stir in lemon juice and remaining 1 1/2 cups Riesling.

3. Pour gelatin mixture into 9" by 5" loaf pan. Refrigerate 1 1/2 hours to let it set slightly. Add grapes, distributing evenly; cover and refrigerate overnight, until firm.

4. To unmold terrine, place loaf pan up to rim in bowl or sink of warm, not hot, water 4 to 5 seconds. Remove pan from water. Insert small metal spatula around edge of pan to release gelatin. Dry outside of pan. Place serving plate on top of loaf pan, and grasping both together, invert terrine onto plate. With serrated knife, cut into slices to serve.

Nutritional Information
(per serving)
Calories 160
Total Fat --
Saturated Fat --
Cholesterol --
Sodium 10mg
Total Carbohydrate 27g
Dietary Fiber 1g
Sugars --
Protein 2g
Calcium --

Grilled Peach Melba
Serves: 4
Yields: 4 servings
Total Time: 10 min

Ingredients
2 large ripe peaches, each cut in half and pits discarded
1/2 pint(s) raspberries
1 tablespoon(s) sugar
1 1/2 cup(s) vanilla ice cream


Directions
1. Prepare outdoor grill for direct grilling on medium.
2. Place peach halves on hot grill grate and cook 5 to 6 minutes or until lightly charred and tender, turning over once.
3. Meanwhile, prepare sauce: In bowl, with fork, mash half the raspberries with sugar. Stir in remaining raspberries.
4. To serve, place a peach half in each of 4 dessert bowls; top with ice cream and raspberry sauce.


Nutritional Information
(per serving)
Calories 160
Total Fat 8g
Saturated Fat 5g
Cholesterol 26mg
Sodium 25mg
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars --
Protein 2g
Calcium --