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Although most people no longer differentiate between an afternoon tea and a high tea,
the two ceremonies are traditionally unique.
Afternoon Tea
Anna, the 7th Duchess of Bedford, grew tired of the sinking feeling which afflicted her
every afternoon around 4:00 in the long dull space of time between meals. In 1840, she
asked for a tray of tea, bread and butter, and cake to be brought to her room. Later, the
Duchess sent cards to her friends asking them to join her for "tea and a walking the
fields."
Other hostesses picked up the practice of inviting friends for an afternoon tea. A common
pattern of service emerged. The first pot of tea was made in the kitchen and carried to the
lady of the house, who waited with her guests, surrounded by fine porcelain from China.
The hostess warmed the first pot from a second pot (usually silver) that was kept heated
over a small flame. The mistress blended tea at a little table. After tea was served, small
cakes, bread and butter sandwiches, and assorted sweets were shared.
As the century progressed, afternoon tea became increasingly elaborate. By the 1880s,
ladies changed into long tea gowns for the occasion, and appetites were sharpened by
the customary afternoon drive in a carriage. The smart hour for afternoon tea was five
o'clock or later, and tea time became a full-blown social event complete with hot dishes,
footmen handing around the teacups, and even professional musicians. Etiquette books
full of anxious advice appeared, with warnings like "those who take sugar in their tea are
advised to propel the spoon with a minimum of effort and to remove it without fail before
raising the cup." Tea service included side plates, bread and butter plates, cake stands,
and every conceivable accompaniment advancing across the drawing room.
The typical afternoon tea begins with the sandwich, usually cucumber. Toast, crumpets,
and muffins are also served. Butter, which accompanies these breads, must be applied
correctly. Lastly, cakes are served. English cakes, such as a sponge cake, are plain,
elegant, and wholesome compared to Continental and American cakes. Although, in late
Victorian times, many French delicacies, such as meringues and madeleines,
accompanied afternoon tea. In the summer time, afternoon tea was often served in the
garden and usually included cream tea, scones, jam, and clotted cream. Often, liqueurs,
such as orange-brandy, ratafia, and "Barbados-waters," frequently accompanied or
followed the tea.
High Tea
For the working and farming communities, afternoon tea became high tea or "meat tea."
As the main meal of the day, high tea was a cross between the delicate afternoon meal
enjoyed in the ladies' drawing rooms and the dinner enjoyed in houses of the gentry at
seven or eight in the evening. It is hearty enough to make dinner unnecessary. At high
tea, a large table is spread with a white cloth; a heavy brown Firestone teapot contains
strong tea; and a side of smoked ham or an egg-and-bacon pie is served along with a
generous wedge of cheese, a dish of tomatoes and a bunch of watercress, some savory
dish, such as potted shrimp, bread-and-butter with pots of jam and honey, a plate of
sandwiches, hot toasted tea cakes, and cakes, usually filled with dried fruit, oatmeal, and
ginger.
American Tea
Tea is more popular than ever in America today. Americans drink tea for a more positive,
healthy lifestyle. Fine hotels throughout the United States are re-establishing and
planning afternoon tea services. Today, Americans drink 136 million cups of tea each
day, and 80 percent of it is iced.
the two ceremonies are traditionally unique.
Afternoon Tea
Anna, the 7th Duchess of Bedford, grew tired of the sinking feeling which afflicted her
every afternoon around 4:00 in the long dull space of time between meals. In 1840, she
asked for a tray of tea, bread and butter, and cake to be brought to her room. Later, the
Duchess sent cards to her friends asking them to join her for "tea and a walking the
fields."
Other hostesses picked up the practice of inviting friends for an afternoon tea. A common
pattern of service emerged. The first pot of tea was made in the kitchen and carried to the
lady of the house, who waited with her guests, surrounded by fine porcelain from China.
The hostess warmed the first pot from a second pot (usually silver) that was kept heated
over a small flame. The mistress blended tea at a little table. After tea was served, small
cakes, bread and butter sandwiches, and assorted sweets were shared.
As the century progressed, afternoon tea became increasingly elaborate. By the 1880s,
ladies changed into long tea gowns for the occasion, and appetites were sharpened by
the customary afternoon drive in a carriage. The smart hour for afternoon tea was five
o'clock or later, and tea time became a full-blown social event complete with hot dishes,
footmen handing around the teacups, and even professional musicians. Etiquette books
full of anxious advice appeared, with warnings like "those who take sugar in their tea are
advised to propel the spoon with a minimum of effort and to remove it without fail before
raising the cup." Tea service included side plates, bread and butter plates, cake stands,
and every conceivable accompaniment advancing across the drawing room.
The typical afternoon tea begins with the sandwich, usually cucumber. Toast, crumpets,
and muffins are also served. Butter, which accompanies these breads, must be applied
correctly. Lastly, cakes are served. English cakes, such as a sponge cake, are plain,
elegant, and wholesome compared to Continental and American cakes. Although, in late
Victorian times, many French delicacies, such as meringues and madeleines,
accompanied afternoon tea. In the summer time, afternoon tea was often served in the
garden and usually included cream tea, scones, jam, and clotted cream. Often, liqueurs,
such as orange-brandy, ratafia, and "Barbados-waters," frequently accompanied or
followed the tea.
High Tea
For the working and farming communities, afternoon tea became high tea or "meat tea."
As the main meal of the day, high tea was a cross between the delicate afternoon meal
enjoyed in the ladies' drawing rooms and the dinner enjoyed in houses of the gentry at
seven or eight in the evening. It is hearty enough to make dinner unnecessary. At high
tea, a large table is spread with a white cloth; a heavy brown Firestone teapot contains
strong tea; and a side of smoked ham or an egg-and-bacon pie is served along with a
generous wedge of cheese, a dish of tomatoes and a bunch of watercress, some savory
dish, such as potted shrimp, bread-and-butter with pots of jam and honey, a plate of
sandwiches, hot toasted tea cakes, and cakes, usually filled with dried fruit, oatmeal, and
ginger.
American Tea
Tea is more popular than ever in America today. Americans drink tea for a more positive,
healthy lifestyle. Fine hotels throughout the United States are re-establishing and
planning afternoon tea services. Today, Americans drink 136 million cups of tea each
day, and 80 percent of it is iced.
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About Camille's Tea:
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green teas,
herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov teapots, tea
infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de Provence bath and
body products. We also feature multiple tea of the month clubs. Read more >>
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green teas,
herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov teapots, tea
infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de Provence bath and
body products. We also feature multiple tea of the month clubs. Read more >>
| To pay by check or money order, email camille@camillestea.com. |