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  • Katryn Taylor

CAMELLIA ESTATE Tea Tasting


Have a Tea Tasting Party !

Tea Tasting Party's make great backdrops for all types of gatherings.

This Sunday School Class of Highschoolers celebrated everyones birthday all at once.

Sharing of summer highlights, back to school excitement and gift exchanging made for a most successful tea.

Earl Grey, Marzipan Honey and White Persian Melon were sampled hot, while Savannah Lady Tisane was iced.

What's your next excuse to have a

TEA TASTING ?

All the teas mentioned can be purchased on this site. Our Tea Sampler Git Box is a great idea for your next TEA TASTING..

Cucumber & Mint Openfaced

Tea Sandwiches Recipe

  • 1 loaf white bread (such as french bread)

  • 1 thinly sliced English cucumber (peeling is optional)

  • The leaves from 4 large sprigs fresh mint (chopped )

  • Softened butter unsalted

  • (Optional) lemon zest, to taste

  • (Optional) salt and pepper, to taste

Preparation:

1. Spread butter with mint evenly on bread slices.

2. Cover with sliced cucumber in one to two layers.

3. Garnish with lemon zest and/or mint.

Smoked Salmon Tea Sandwiches Recipe

  • 1 tbsp finely chopped dill

  • 2 tbs. honey

  • 1 tbsp peeled and finely chopped horseradish root

  • 1 tbsp finely chopped chives

  • 1 cup cream cheese

  • 8 slices pumpernickel bread

  • 1/4 lb thinly sliced smoked salmon

Preparation:

1. Stir the herbs, honey and cream cheese together in a small bowl.

2. Add a layer of cream cheese onto 4 slices of bread.

3. Top with a layer of smoked salmon.

4. Place the remaining bread slices on top of the salmon.

5. Slice off the bread crusts and slice each sandwich twice, diagonally, to make four small finger sandwiches from each two slices of bread.

Crunch Chicken Salad Sandwich Recipe

Ingredients:

  • 3 Large Chicken Breast baked

  • 1/4 cup mayonnaise

  • 1/4 sour cream

  • 1Tsp. dijon mustard

  • 1/4 cup roasted red bell pepper, chopped

  • 1 green onions, chopped

  • 1 tsp. fresh thyme leaves

  • 1/8 tsp. pepper

  • 1/2 cup shelled salted pumpkin seeds

Preparation:

In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate up to 3 days.

Serve on mini croissant roll. Makes 16 servings.

Recipes from the kitchen of

Katryn Taylor.


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