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Recipe: Chocolate Covered Pomegranate Scones

Scones–and pictures of scones–tend to evoke a happy, airy, lighthearted feeling in your day. Delicate with a touch of decadence, scones and afternoon tea are for days of sunshine and butterflies and a spring breeze and smiles.

But let’s get honest here for a minute, blog honest. Life isn’t always joyful. Days aren’t always full of sun. Lace tablecloths, embroidered napkins, and sweet cream won’t always cut it. Sometimes life is dark.

Chocolate Covered Pomegranate Scones
Chocolate Covered Pomegranate Scones

So let’s bring on the dark chocolate and the deep pomegranate for those days. Because there is a scone for every occasion and every mood. And scones help. They always help. Chocolate covered pomegranate scones most of all.

If I wasn’t an avid disliker of all things vampire (I’m looking at you Twilight), I’d make a crack about these being vampire scones, with their deep black chocolate morsels covering blood red pomegranate jelly. The photos certainly fit that style! But like I said…anti vampire…so…

Chocolate Covered Pomegranate Scones

Chocolate Covered Pomegranate Scones

Making these scones is a cinch. Basically just add chocolate covered pomegranates to my simple cream scones; eventually I’ll make a recipe with fresh pomegranate arils and various add-ins probably revolving around chocolate, but when you aren’t having the best day, you want quick and easy. Take the shortcut. I did. I don’t judge. The chocolate covered pomegranates are bigger than you’d think, so you may want to chop them up a bit before mixing them in. I chose not to and ended up with some bites of plain scone and some bites of chocolate/pomegranate chewy goodness. Either option is going to be delicious.

So when your day is a little darker than you want it to be, do something to take care of yourself and pop a tray of these in the oven.

chocolate covered pomegranate scones

Chocolate Covered Pomegranate Scones

Chocolate Covered Pomegranate Scones

ingredients

  • 200 g self raising flour
  • 1/4 tsp salt
  • 50 g ultrafine baking sugar
  • 150-200 mL heavy whipping cream (always start with the lower amount)
  • 1/2 cup chocolate covered pomegranate seeds, chopped or whole depending on preference
Preheat oven to 220°C (450°F). Place rack as high as possible in oven. Line a baking tray with parchment paper and set aside.
Sift flour and salt together in a medium sized mixing bowl. Add the sugar and chocolate covered pomegranate seeds, mixing until well distributed.
Add 150 mL cream then work in by hand by rubbing in the cream trying to incorporate as much air as possible until fully mixed. DO NOT OVERMIX. If the mix is too dry, now add the extra cream until the dough is wet enough to hold together.
Place dough on a heavily floured surface and knead a couple of times until relatively smooth. Pat down to desired height (we did 1 cm as usual). Cut out 5 cm circles with a crimped scone cutter and place on the baking tray. HINT: dip the cutter in flour before cutting out each scone. Knead the extras back together and repeat until most of the dough is used up.

Bake for 8-10 minutes (we did 8) until they have risen and are slightly browned around the edges and on top.

Tea Cakes vs. Coffee Cakes

Now that we know what teacake is, can we figure out coffee cake? As in what makes the two so different? Now don’t give me the rote answer of you serve teacake with tea and coffee cake with coffee.  We don’t like simple here, we have to go deep! So begins the battle of coffee cake versus teacake!

 

#1 Coffee cake is one kind fits all.

As we learned last week, a teacake can actually be one of three or four different foodstuffs: a cookie, a spice or sponge cake, a yeast bread, or a soda bread. But a coffee cake is always a cake. Sure it might have a crumble topping or a cinnamon swirl (drooling yet?) or added flavorings but it is always in cake form.

 

#2 Shape matters.

Even when a teacake is a cake, it usually is in a circular shape unless it was baked as a loaf cake. Coffee cakes come in squares, rectangles, bundts, circles, basically whatever shape pan the baker had available.

 

#3 Coffee has coffee but tea has no tea.

Coffee cakes can also get their name from being made with coffee, but teacakes aren’t made with tea (though you can make a teacake that is tea flavored, it is not a common thing).  Coffee isn’t in the batter of every coffee cake, however it is common enough that it might be worth asking the baker if they use coffee in their recipe. I know I’ve made a coffee cake with coffee granules in the cocoa cinnamon streusel.

 

#4 One is served at Starbucks and other coffee/tea shops. One is served at tearooms and teahouses.

Guess which is which? Coffee cakes are more likely to be sold in local or chain coffee shops, the kind you swing by for that convenient breakfast. I order tea at Starbucks (their Earl Grey is surprisingly good) but even if they serve tea I have never seen a teacake at a coffee shop. Now on the flip side, I have only ever seen any of the forms of teacakes at tearooms and teahouses. I’ve never seen a coffee cake at one of those, so maybe the makers of teacakes and coffeecakes agreed to keep some distance between them.

 

#5 Teacakes are world travelers.

Teacakes—in any of the forms we learned about—are seen in the UK, North America, Latin America, India, Australia, Sweden…basically they are well traveled and well known. Coffee cake seems to be a purely American baked good, only really seen outside the US in American style bakeries that happen to have made their way abroad.

 

Believe it or not, I’m not going to give an answer to which is better than the other, because I love both coffee cakes and teacakes of all sorts. But I definitely don’t believe that you can only have coffee cake when drinking coffee and teacakes when you are drinking tea. You can have anything when you’re drinking tea. Why should we neglect the poor yet delicious coffee cake?

Tea Cakes

A couple of the tea houses I’ve reviewed serve a slice of tea cake with their scone course, and it got me thinking (as so many things do) about what exactly is a tea cake. Since it’s a cake and a lot of the mini desserts served at tearooms are little cakes, why is it served in the scone course and not the dessert course? Burning questions!

Well I did some digging. Turns out the answer is as simple as you’d think!

 

Are they cakes?

Tea cake as a cake (no it's not the scone or the muffin)

Tea cake as a cake (no it’s not the scone or the muffin)

In some parts of the world, yes. When a tea cake is literally a small slice of cake (typical of Australian, North America, and India), it is usually a pound, heavy sponge, or spice cake.  Only a single layer, these tea cakes are not frosted, but instead are topped with a dusting of powdered sugar or a light glaze. The spice cake is more common in North America, while the heavy sponge variety is found in Australia or India. When a tea cake is basically a pound cake, it’s just a tearoom’s variation on the slightly more traditional cake served. Tea cakes—when they are cakes—can also contain fruits such as cranberries, blueberries, or apricots.

 

Are they bread?

In some parts of the world, yes. A tea cake is more akin to a bread when served in the United Kingdom. A small, sweet, yeast-based bun often containing dried fruit, a tea cake is typically split, toasted, and buttered to be served with tea. The most famous tea cake is served in Bath, England and is known as a Sally Lunn. Top it with cinnamon butter and be prepared to die from deliciousness overdose.

Bread-like tea cakes are also served in Sweden where they are a sweetened wheat soda bread served with butter and jam.

 

Are they cookies?

Tea cakes as a cookie (photo credit foodsofourlives.com)

Tea cakes as a cookie (photo credit foodsofourlives.com)

In some parts of the world, yes.  Cookie tea cakes are dense cookies made with sugar, butter, eggs, flour, milk, and additional flavorings.  Common flavors are nut-based like almond or hazelnut.  They are very dense and crumbly, and can be quite messy as they are usually coated in a layer of powdered sugar.  When they first crumbed into the world, they were an accompaniment to bitter teas; the sugar both in the cookie and the coating were meant to balance the astringency from black tea.

Now a cookie tea cake by any other name is still a cookie tea cake, but they are also commonly known as Russian tea cakes, Mexican wedding cakes/cookies, polvornes, or butterballs.

 

Hmmm…with all these different answers for “what is a tea cake” I may have to do a recipe series for you so you can try them all!

Recipe: Strawberry Cream Cheese Scones

So just in case you couldn’t tell from these, and these, I love strawberries. I really love all berries, but strawberries are my favorite. And as strawberry season begins to come to a close and I start to tear up at the prospect of months and months without this delicious berry, I decided to make another few recipes to get our final strawberry fix. Best part, scones can freeze so if you hurry up and make the scones now, you can enjoy them in the fall when everyone else is eating apples. You’ll be eating strawberry scones and gloating to yourself (not out loud since that’s not nice after all, but inside is totally okay!).

Strawberry Cream Cheese Scones

Strawberry Cream Cheese Scones

When I went to my first afternoon tea as a little girl, one of the finger sandwiches served was a strawberry cream cheese sandwich, and since it was pink and I adored pink I had to love it. Ever since, strawberry cream cheese has become one of those things I buy at the store with excitement but then rarely get around to using because I forget to buy bagels. Now, I’ll never have wasted strawberry cream cheese again because I can always make these scones! They are sooooo creamy and moist that I can’t put enough “ooooo” at the end of the “so” to get my point across. Think similar to the scones that use mascarpone cheese like Vanilla Dream scones or the Strawberry Vanilla scones that were my last strawberry creation.Yeah, they rival that level of creamy, mouth-meltingness.

The cream cheese doesn’t overwhelm the strawberries, but instead just adds a delightfully subtle tang and lots of cream. Did I mention they were creamy? Okay good.

But the best part about these scones (besides the giant chunks of strawberries) is the color…BRIGHT PINK!!! Five-year-old Jenna is dancing around in her twirly dresses with joy. These are the perfect scones for a little girl’s afternoon tea party, baby girl baby shower, or just a day that needs a little pink thrown in.

Strawberry Cream Cheese Scones

Strawberry Cream Cheese Scones

strawberry cream cheese scones

ingredients

  • 200 g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 50 g ultrafine baking sugar
  • 1 cup chopped strawberries
  • 200 g strawberry cream cheese
  • up to 6 tbsp water as needed

directions

Preheat oven to 220°C (450°F). Sift the flour, baking powder, and salt into a mixing bowl. Add the sugar, strawberries, and cream cheese. Rub together the ingredients until evenly clumped. Add the water a little bit at a time and then knead into the dough until smooth. Do not overwork, but you don’t need to be as overly concerned with being delicate as you do with cream scones.
Place dough on a very floured surface and knead a few more times. Pat out to 1 cm thick. Cut 5 cm rounds from the dough with biscuit cutter and place on a baking sheet lined with parchment paper. Reform and continue until there is no more dough.Bake for 8-10 minutes (8) until lightly browned and cooked through.
Strawberry Cream Cheese Scones

Strawberry Cream Cheese Scones

Ooooo, so many fun ideas: cut into flowers or hearts, top with more strawberries, top with a vanilla or lemon glaze….so those might not be traditional (and by traditional I mean British) scone things to do, but when strawberries are involved tradition can go out the window.

Recipe: Peanut Butter and Jelly Scones

I love peanut butter. Like LOVE IT. So much so that I could probably live off it. In fact if you saw my pantry, you’d probably think that I do. There’s crunchy peanut butter, creamy peanut butter, white chocolate peanut butter, cinnamon raisin peanut butter, almond butter (yes I know that doesn’t technically count but it’s still fantastic and obsessive), dark chocolate peanut butter, honey peanut butter, banana nut peanut butter, powdered peanut butter, and there may or may not be even more jars of the same varieties because I’m so afraid to run out of peanut butter that I buy extra jars unnecessarily.

And by may or may not, I totally mean there is. What? I eat it with practically everything! It’s delicious!

Peanut Butter and Jelly Scones

Peanut Butter and Jelly Scones

So it was a no-brainer that peanut butter scones, and possibly a whole host of peanut butter based scones, would eventually show up on this site. Hey, if I can make scones out of mascarpone cheese, why not peanut butter? Okay those have nothing to compare each other to and I just wanted to justify my peanut butter obsession.

What Is Pu-erh?

a pu-erh brick

a pu-erh brick

Tea aficionados have been talking about pu-erh more and more lately. It goes by many names, much like a rose, such as the diet tea or the anti-aging tea. Great, right? Drink a certain kind of tea and you’ll not only stay thin but you’ll stay young forever. Could this tea be the elixir of the fountain of youth?! Let’s examine, shall we?

 

Processing Pu-Erh

Pu-erh is grown in the Yunnan province of China. The tea leaves are piled, dampened, and turned to ensure even fermentation (a lovely and appetizing article compared this process to composting). After about six months to a year, the tea is considered ripened and then dried, weighed, and steamed to prepare it for pressing.

The pressing and aging are the two signature processing elements in pu-erh. The tea is pressed into a brick and aged much like whiskey or Scotch. After years of aging, it is finally ready to enter the market and your teacup.

 

Preparing Pu-Erh for Drinking

It is possible to buy pu-erh in a loose leaf form (most tearooms that offer pu-erh have loose leaf pu-erh for ease of brewing), but if yours is still in its brick, simply flake off or cut off pieces of the cake in a vertical direction. Technically pu-erh should be brewed at 95°F for 30 seconds for a first brewing and reaching up to 10 minutes for a subsequent brewing, but I’ve brewed mine at 205° for two minutes and it has been perfect.

I treat it much like a black tea. The pu-erh I’ve been drinking is flavored with caramel and vanilla and is strong but decadent with a splash of milk and sugar.

 

Health Benefits

There hasn’t been any studies done in humans yet, but scientific studies with animals have shown a decrease in body weight following consistent pu-erh consumption. Liver health improved and cholesterol lowered. Overall body fat composition lowered as well, which is why pu-erh is called the slimming tea. The Chinese believe that pu-erh can also help cure a hangover by invigorating the spleen. I think we all need invigorated spleens so we should all drink pu-erh.

And the Water Was Hot, Hot, Hot

The process of brewing tea seems so simple: boil water, pour over tea, steep, pour out and enjoy. I hate to be the bearer of bad news, but it is so much more than that! There is practically an art form to brewing the perfect cup of tea, and everyone has his or her own methods. We’ve been over some of them like teabags or loose leaf, steep and strain or steep and remove, milk first or last, milk at all…so let’s go one step further and talk about water.

Tea kettle with boiling water; steam against a black background.

You can’t have tea without water. Try it; I dare you (okay before you fire back at me I am excluding milk teas from this dare). Water is essential to tea! Tea is basically flavored water after all. Delicious, soothing, varied, and even healthier water but water nonetheless.

However water can also ruin your tea. Yes, by steeping your chosen tea in a water bath of uncoordinatedly high temperatures, you can essentially burn the tea leaves and be left with a bitter cup of tea that you won’t discard because that would just be tragic but you certainly won’t enjoy to its fullest. It may even result in your not liking tea, which would be even more tragic than you pouring tea down the drain!

550px-Make-a-Water-Still-Step-4

So let’s quickly go over the proper water temperature and brewing time for each type of tea. Sounds good?

Black Tea: Because black tea is so robust and is the most oxidized of the teas, you can actually brew this one in boiling water for about 3 minutes. Try not to pass 5 minutes or you will be past the bitter point of return (I’m a little punny while writing this, my sincere apologies).

Oolong Tea: Brew between 185-205°F for about 5 minutes. Basically allow the water to boil and then cool for 30ish seconds before brewing.

Green Tea: As we move further down the oxidized ladder, the teas should be brewed at lower temperatures. Green tea is optimal at 150°F for only 2-3 minutes. Green tea becomes bitter very quickly so keep an eye on it!

White Tea: Oddly, this tea can be brewed a little warmer than green tea at 180°F for about 4-6 minutes. Why odd? White tea is a gentler tea than green tea so you’d expect to coddle it a bit more, but there needs to be an exception to every rule I suppose.

Rooibos: Note that I didn’t label it rooibos tea because technically it’s a tisane and we are all about technicality today! This South African tea can handle it’s stuff; feel free to brew it with boiling water for longer than 5 minutes. It probably won’t get bitter.

Herbals and Tisanes: The rest of the not-teas can be brewed at boiling water for 5 minutes as well, but as there are no hard and fast rules about tisanes, feel free to experiment to your taste.

 

Now you know, now there are no excuses, and now you are going to completely disregard these guidelines because who wants to use a thermometer when preparing a kettle?

Christiana Campbell’s Tavern

IMG_1266One of the best parts of afternoon tea is its link with tradition. You get to indulge in a practice that has been around for hundreds of years, connecting with the past through a simple teacup. And though afternoon tea is mostly considered a British tradition, it has also been an institution in America since the colonial era.

IMG_1265This is where Mrs. Campbell’s Tavern in Colonial Williamsburg comes into play. Marking the edge of Virginia’s historic colonial town, Mrs. Campbell’s Tavern allows you to step directly into an afternoon tea party held during the Revolution. So get ready to enjoy a splash of history with your tea!

 

First Impressions and Service

When Colonial Williamsburg claims authentic, they mean authentic. Every employee is dressed in period outfits, and the tavern is no exception. The only daily seating isn’t until 2:00 pm, but while you wait outside on the wraparound porch, Mrs. Christiana Campbell and her friends will come out to keep you company while her slaves and servants ready your dining room. Don’t expect to talk about iPhones or what happened latest on your favorite television show; I was roped into a lecture about why I wasn’t carrying a fan and how carrying a fan was of paramount importance if I ever wished to find a husband.

One of the house staff

One of the house staff

Once inside, you are served by Mrs. Campbell’s small household staff in three courses. Service is pretty limited to taking your tea order and delivering the food, but you are more part of a presentation than a customer. Throughout the meal, Mrs. Campbell and her friends wander through the dining room telling stories of the current events and daily lives of the colonists. One person sings songs about the Boston Tea Party, and you really wish she wouldn’t. Mrs. Campbell instructs you on the proper etiquette of tea including how to properly hold your teacup. I tried her way, and although it is wrong I’ll stick to mine!

 

Décor

Restored to look as exactly like it did in the 18th century as possible, the dining room is all wood paneling and plain paint. Thank goodness the tavern didn’t use the eyesore bright colors you’ll find in the wealthy homes in Williamsburg. Considering you are partaking in a meal, those bright colors might have upset your stomach.  The tea set and other table settings are all accurate recreations of what would’ve been on your table in Revolutionary America.

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Tea Selection

The teas are all done in bags, and here is where I’m not sure how authentic the selection is. You get two tea bags (so you can do both the same kind of tea or two different types) at the start of the meal and they bring hot water out again halfway through. Mom chose the Earl Grey as always, but since I had a cold I went with a mango green tea. I really enjoyed mine, but I wish they had brought out more hot water when I asked because I was drinking my tea like there was no tomorrow. You’ll have a few options of black teas, a few green teas, and a few tisanes and herbal teas.

 

Food

The server reviews with the room as a whole what is served in each of the three courses. Unless there is an allergy the menu is pretty set. Instead of a tiered stand, each course is brought out one at a time and once the room has finished eating, it is cleared away and the next course is brought out. This takes pacing almost completely out of your hands, making you feel a bit rushed if you aren’t quite ready for the next course (I eat slow at tea time). But as it is more of a meal and a show, pacing is kind of determined based on the performance and less of your own stomach.

Sandwiches

Since only one of the offerings is really a sandwich, it’s almost incorrect to label the savory course as sandwiches, but I am always one for consistency. Only one of the four pieces is a vegetarian option, but since no one in our sitting was a vegetarian I have no idea what they do to accommodate vegetarianism.

Asparagus Tart

Asparagus Tart

There was an asparagus tart with some sort of mayonnaise or mustardy cream and a few pieces of yellow carrot. Not the most appetizing option, the creamy filling overpowered any vegetable taste and the crust was a simple butter and flour pastry.

Smoked Ham on Puff Pastry

Smoked Ham on Puff Pastry

Next was smoked ham salad on a puff pastry. Between the smokiness of the ham and the relish and pickles, this one really reminded me of BBQ. Did they have BBQ in the colonial era?

Chicken Salad

Chicken Salad

It almost seems a requirement that there be a chicken salad on a croissant. I have the usual complaints (mayo) but the croissant was nice and buttery and the chicken was in chunks not pureed which is always a plus.

Salmon on Cucumber

Salmon on Cucumber

The salmon was less of a sandwich and more of a piece of salmon rolled on top of a cucumber slice with some dill. When salmon is involved, bread is superfluous anyway right?

Scones

The scone course had more than just a little scone on it; there was also a berry muffin and a cranberry tea cake. A dollop of TRUE clotted cream (you go Mrs. Campbell!) and red fruit jam rounded off the plate. The scone was small but had a perfect scone texture. The flavor was a but reminiscent of a buttermilk pancake, so I think they made the scones with buttermilk, but buttermilk pancakes are preferable to sugar cookies any day.

Scone Course

Scone Course

In the usual contradiction: Mom liked the muffin while I liked the tea cake. The muffin tastes like a cupcake with some fruit mixed in the batter and a sugary streusel topping. It is very moist but definitely sweet as a cupcake. I love how there were actual chunks of the fruit and not just fruit jam stirred in. The tea cake is your requisite pound cake; it was also moist and fresh. Not as sweet as the muffin, the cake had pieces of dried cranberry in it.

Desserts

Lavender Shortbread

Lavender Shortbread, Cake, Truffle

It would seem like you just had a dessert course, but apparently cupcake-muffins and pound cake didn’t qualify as dessert back in the days. Instead you get a lavender shortbread cookie with a delicious dipping of white chocolate, another cake topped with almonds and glaze and with a hint of marzipan flavor, and an absolutely decadent chocolate truffle that you will try not to eat the whole thing but won’t be able to stop yourself. None of the portions are unreasonable, so you can totally clean your plates and still be hungry for dinner by 8.

 

Extras

As I said, this is basically tea and a show, so be prepared for a history lesson along with your cup. But that is kind of the entirety of Colonial Williamsburg, and that is definitely part of its charm.  You’ll kind of wish that you were in colonial attire too, so luckily if you’ve bought tickets for entry in the main street of Williamsburg, you can rent some costumes for the little ones at least.

IMG_1284

Mrs. Campbell’s Tavern is a must experience for anyone in Virginia, but particularly if you are at Colonial Williamsburg. You won’t find another afternoon tea like this one!

 

Christiana Campbell’s Tavern 101 South Waller St., Williamsburg, VA, 23185. (757) 229-2141. Reservations required. Cost per person $23.95 tax and gratuity included.

 

Where Have the Reviews Gone?

I know it’s been a few weeks since I posted a tea room review, and unfortunately it might be another few…but I promise it’s for a good reason!

See a few weeks ago I decided that it was finally time to go back to graduate school, which means that I am currently cramming for a big standardized test known as the dreaded GRE. Tea facts are usually a quick little write-up, and recipes go hand in hand with baking being one of my big stress relievers, but writing the reviews takes up quite a bit of study time. So I’m sorry for the missing reviews, but I also promise they’ll be back soon!

555230_662815340418741_755615740_nSee? I even have another tea room visited while I was in Laguna Beach, just haven’t has the chance to write it up. But know that I’m hard at work for all of us!

xoxo

Tea in Other Languages

royal-baby-cambridge-2British baby fever has hit! Quick, grab your thermometer, your fuzzy sweaters and woolen socks, and let’s sweat this fever out of our bodies before Kate Middleton gets pregnant with baby #2.

With what seems like the whole world utterly obsessed with the British Royal Family right now, I have a hunch that afternoon tea parties will have a brief flaring of popularity. After all, everything British is fashionable for the next few minutes and what is more British than afternoon tea?

So no matter in what country you find yourself partaking of afternoon tea, here is how to at least pronounce your favorite beverage in their native languages:

  • Afrikaans: tee
  • Albanian: caj (pronounced chai)
  • Arabic: chai or shai
  • Armenian: te
  • Azerbaijani: caj (pronounced chai)
  • Basque: tea
  • Belarusian: harbatu
  • Bengali/Bangla: cha
  • Bulgarian: chai
  • Catalan: té
  • Chinese (Cantonese): cha
  • Chinese (Mandarin): cha (second tone / pronounced with the “a” in a rising tone)
  • Croatian: caj (pronounced chai)
  • Czech: caj (pronounced cha-i)
  • Danish: te
  • Dutch: thee
  • English: tea
  • Esperanto: teo
  • Filipino/Tagalog: tsaa
  • Finnish: tee
  • French: le thé (masculine)
  • Galician: té
  • Georgian: chai
  • German: der Tee (masculine; the “T” is capitalized because all German nouns are capitalized)
  • Greek: tsai
  • Haitian Creole: té
  • Hebrew: teh
  • Hindichai
  • Hungarian: tea (plural: teak)
  • Irish: tae
  • Italian: te (pronounced teh)
  • Icelandic: te
  • Indonesian: teh
  • Japanese: o-cha (o- is used as a prefix meaning “honorable” and -cha is used to mean “tea” in various tea names, such as matchasencha and hojicha)
  • Korean: cha

  • Latvian: teja (pronounced tay-ya)
  • Lithuanian: arbata
  • Luxembourgish: Téi (like in German, all nouns are capitalized in Luxembourish)
  • Macedonian: chaj (pronounced chai)
  • Malay: teh
  • Maltese: te
  • Norwegian: te
  • Persian: chay (pronounced chai in most areas)
  • Polish: herbata
  • Portuguese: cha (pronounced shah with a Brazilian accent)
  • Romanian: ceai
  • Russian: chai
  • Serbian: caj (pronounced chai)
  • Sinhalese (Sri Lanka): thé (The word for teapot is actually a Dutch loanword. It is theepot.)
  • Slovak: caj (pronounced chai)
  • Slovenian: caj (pronounced chai)
  • Somali: shaah
  • Spanish: el té (masculine; pronounced tay)
  • Swahili: chai (pronounced cha-i)
  • Swedish: te
  • Taiwanese: de (boba naicha refers to Taiwan’s popular “tapioca pearl tea”)
  • Tamil (Sri Lanka): tea
  • Thai: chah (chah yen refers to Thai iced tea)
  • Tibetan: cha or ja
  • Turkish: cay (pronounced chai)
  • Ukrainian: chaj (pronounced chay)
  • Urdu: chai
  • (North) Vietnamese: che
  • (South) Vietnamese: tra (sometimes pronounced cha or ja)
  • Wolof: achai (pronounced uh-chuy)
  • Welsh: te
  • Yiddish: tey
  • Zulu: itiye

So drink up me hearties, yo ho, no matter where in the world Carmen Sandiego is!

Let’s blame that close out on sleep deprivation shall we?

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