A few weeks ago we drove down to San Pedro Square in San Jose to visit Satori Tea‘s eclectically furnished tea room.

Satori Tea, who’s name is a play on the name of its beautiful owner Victoria, supplies the bakery with wonderfully aromatic loose leaf, organic teas. So far we’ve loved every tea that she has given us to try and thought it was time we went and had a proper high tea service…  especially since this month’s #LetsLunch topic focuses on just that: high tea.

In case you don’t know what the LetsLunch group is, it is a group of enthusiastic food bloggers who get together every month for a virtual lunch. It’s a fun way of meeting other creative writer-eater types and bond through a themed lunch. Previously, we tackled pie, quiche, and cold lunches, but ever since hearing about this month’s high tea theme I’ve been jittery with excitement!

And so to Satori Tea we went!

Let me tell you, her shop is adorable. The tea room’s brightly painted walls contrast with a painted black brick wall and is accented by an eclectic mix of art and furniture pieces. We ordered two types of tea, a chai for me and a vietnamese black tea for Patrick.

Now Victoria, herself, is gluten-free and makes sure to include gluten-free options for folks like us (be sure to specify any food allergies when you make your reservation). The tea service we ordered contained three tiers of wonderful gluten-free snacks. The first tier had three sandwiches, crusts removed, on gluten-free white bread (ours!): egg salad, classic cucumber, and tuna. The second tier had two crustless tomato basil quiches (if I had looked away for more than a second I’m pretty sure Patrick would have stolen mine).

And on the top tier, there sat a single but glorious gluten-free currant scone. The scones are hand made by Victoria’s mother and are buttery, flakey, and delicious. The next time I go, I will probably order an extra so that I don’t have to share!

The tea service also came with a fruit spread, clotted cream, and lemon curd which we happily spread over our scone between sips of tea.

Next we received sweet treats like sour cream coffee cake (yum!), macrons, and biscotti. The whole thing felt so decedent and we loved the laid-back atmosphere of the place.

To satisfy our craving for high tea between visits to Satori Tea, we make egg salad sandwiches, crust off, with honey mustard, basil, and fresh garden-ripe tomatoes.

egg salad tea sandwiches with honey mustard, tomatoes, and basil

• 3 eggs
• 1 tbsp honey mustard
• 1 tbsp mayo, we used a canola based one to avoid the soy
• 1 tbsp relish
• 1 tbsp basil, chiffonade (cut into thin ribbons)
• 1 medium sized tomato, sliced
• paprika for sprinkling
• salt and pepper for sprinkling
• 6 slices, white sandwich bread (of course we prefer the one we sell at the bakery!)

method

Place eggs in pot full of cool water. Bring to a boil. Set the timer for 7 minutes and reduce heat to a simmer. Remove from heat. Using a slotted spoon, remove eggs from hot water and place into an ice bath. Let sit until the ice has melted, about 15 minutes. On a flat surface crack egg shell all over. Sometimes rolling will do the trick too. Using the side of your thumb, remove the egg shells.

Rinse eggs and blot with a paper towel to dry. Rough chop the eggs and put into a bowl with the honey mustard, mayo, relish, and basil.

Stack the slices of bread and remove the crusts. For the life of me I could not remember to do this, and ended up compressing the already assembled sandwich to slice them off. It wasn’t pretty. So remove the crusts prior to your assembly. Lay two slices out and layer with tomatoes and egg mixture. Sprinkle with paprika, salt and pepper, to taste. Stack another slice of bread and repeat. Stack the last slice on top and press down gently to even out the layers.

Serve with hot tea (and gluten-free scones if you have them!), and ENJOY!

For more high tea ideas, check out what the other LetsLunch-ers made!

• Cathy‘s Sweet Potato Tea Bars at Showfood Chef
• Charissa‘s Egg Salad Tea Sandwiches with Honey Mustard, Tomatoes & Basil at Zest Bakery
• Emma‘s Brown Sugar Shortbreads With Hawaiian Jam at Dreaming of Pots and Pans
• Grace‘s Taiwanese Sandwiches at HapaMama
• Karen‘s Saskatoon Berry Tartlets at GeoFooding
• Linda‘s Mesquite Hemp Cocoa at Free Range Cookies
• Linda‘s Singapore-Style Ginger Tea & Kaya (Coconut Jam) Toast at Spicebox Travels
• Lisa‘s Little Lemon Meringue Tarts at Monday Morning Cooking Club
• Mai‘s Cougar Gold & Shallot Shortbread at Cooking in The Fruit Bowl
• Patrick‘s Welsh Rarebit at Patrick G. Lee
• Rashda‘s Spiced Chickpea & Sweet Potato Tidbits at Hot Curries & Cold Beer
• Rebecca‘s Millionaire’s Shortbread at Grongar Blog
• Steff‘s Lemon-Lime Shortbread Cookies at The Kitchen Trials

Related posts:

1. name this sandwich: sliced chicken on carmelized onion and herb focaccia
2. banh mi (gluten-free bun style)
3. our gluten-free wedding
4. Wedding Sandwich Trials – Part 2
5. Wedding Sandwich Trials – Part 1