sneak peek: jane cameron, fête magazine "This is just part of my brown & white transferware collection displayed in our kitchen. I started collecting over ten years ago, and I find it completely irresistible." Vintage Dishes, Brown Transferware, Magazines, Display, White Dishes, Collection, Design Kitchens, China, Modern Kitchens Design
Also on these boards
1. Warm the teapot with hot water. 2. Fill the kettle with fresh water from the tap. Water that has been boiled already will affect the taste of the tea. 3. Put into the teapot one rounded teaspoon (or caddy spoon) of tealeaves for each person and one extra spoonful 'for the pot'. 4. Turn off the kettle (or remove it from the stove) just before the water boils and pour into the pot. It doesn’t need to be stirred. 5. Leave to infuse for three to five minutes, depending on taste.