According to legend Anna Duchess of Bedford originated the delightful tradition of afternoon tea. Anna was said to experience a "sinking feeling" between breakfast and dinner (sometimes 9 at night) She remedied this by having tea, cakes and a tray of sandwiches be sent to her boudoir. It soon became a habit and she began to invite friends over. Afternoon tea as we know it gained popularity during Victorian times.
1. Use freshly drawn cold water in the kettle then bring to a boil
2. While the kettle is heating up put hot water in the teapot to warm it up.
3. Use 1 spoon of tea for each cup of tea, plus 1extra for the pot.
4. As soon as the kettle is at a rolling boil pour boiling water into teapot and let tea brew from 3-6 minutes.
5. Gently stir and then pour thru a tea strainer into the teacups.
They sat down to tea-the same party round the same table - how often it had been collected! --- Emma,Jane Austin
March 17, 1999 Associated Press By Joan Brunskill
British food writer Frances Bissell is convinced we should all make time for tea--not just to gulp, but to savor with traditional savories and sweets in a relaxed afternoon setting.
"We're all in a rush these days," concedes Bissell. "It's a goodtime, after the working day is practically over" she says. Teatime can seem so luxurious and can be so much fun, she says. "The quality of the tea is paramount. After that, the only important thing is that the water must be boiling when it hits the tea."
She included finger sandwiches, scones with clotted cream and strawberry jam.
Homemade cakes and cookies made from traditional recipes.
Her tasty tip: use flavored butter on the bread for the sandwiches. Prepare fillings and make flavored butter in advance, she says, then assemble at the last minute because the sandwiches must be fresh. A damp tea towel laid over them will then keep them moist. Also, ideally, scones are served warm, fresh from the oven.
Most important is to return to the time when we treated each other with kindness and consideration. For example, it is good to use invitations not only to inform your guests of time and place but also if special dress or hats are required. (Tshirts,jeans and such are never allowed)
Tea is to be sipped not slurped and definetly not used to wash the food down. The idea is to savor the food as well as the company. Once you have used your utensils it is important not to place them back on the table just rest them on the side of your plate. Never put your napkin on the table either it goes on your lap and if you must get up before you are finished it goes on your chair and then back on your lap when you return.
Milk is best served with tea, not cream. Also it is better to pour the milk into the tea so you can be sure of the amount.
When eating a scone it is best to split the scone with a knife and then spread the jam and then top it with cream. The jam and cream should be placed first on your plate and then spread on the scone.
Any sandwich that is not open-faced nor too tall to fit in the mouth, and not saturated with sauces is intended to be picked up and eaten. Otherwise use a fork and a knife. A good hostess will cut the sandwiches into quarters and remove the crusts for easier servings.
Always take dainty bites to avoid talking with your mouth full. ~
~Low Tea- Consisted of gourmet tidbits in upper class homes-today called afternoon tea.
~High Tea- Consisted of more substantial meal such as meat breads and deserts-and was eaten by the working class.
Assorted Teas (w/lemon slices available)
Punch for those who do not like tea (kids)
Scones & jam/cream
Little Quiches
Assorted finger sandwiches; ie: egg salad, cucumber, tuna or even brn bread w/cream cheese is acceptable (with out crusts)
Fruit salad/or fresh fruit
Tarts or Tea Cakes
Cookies and/or Pastries
Petit Fours
Or any foods that preferably be eaten with the fingers can be offered. Whatever the menu, a variety of contrasting flavors, textures, and colors is recommended.
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