High Tea or Afternoon Tea?

Open times and off season hours

I thought High Tea and Afternoon Tea were the same thing. Little social events, where one drank tea, ate sweets and little crustless sandwiches. I know better now. The term low tea refers to an afternoon tea taken beside a couch on a coffee table. High tea meaning a rather later meal taken with meats and breads.

Afternoon Tea

Began back in the mid 1800s, when the Duchess of Bedford felt famished in the later-noon and started having a tray of tea with breads & butter served to her in the mid-afternoon. In those days, lunch was served at noon but dinner was not taken till sometimes 9 o'clock at night. The Duchess found herself hungry during those long afternoon hours. It became a regular occurrence and as she began to invite other high-society ladies to join her, having Afternoon Tea became the 'in-thing' for the upper-class women. Tea would be served with small pastries and clotted cream or preserves, delicate sandwiches, and scones.

High Tea

The term High Tea has been misused and translated into a term we use today for an afternoon tea, no doubt it is just in the name. High Tea is a rather very different thing altogether. High Tea was served later to the hour of 6pm and usually was a set meal for the labourer or farmer who had to go back out to work. Tea may have been served but as well the dinner would include fish and eggs, breads and butter along with meats and cakes. It seems to me to be more of a man's meal than a ladies social event or gathering.

Elevensies

is a snack that is similar to afternoon tea, but eaten in the morning. It is less of a fuss than brunch, and might consist of tea breads, cake or biscuits with a cup of tea. The name refers to the time of day that it is taken at around 11 a.m. The word "elevenses" is seen as a little old fashioned.

I like the term Elevensies because I'm a Winnie the Pooh fan and: For Elevenses, Winnie the Pooh preferred honey on bread with condensed milk. He is also said to have coined the word "smackerel", having an equivalent meaning to 'elevenses'.

• Cream Tea - Tea, scones, jam and cream
• Light Tea - Tea, biscuits and preserves
• Full Tea - Tea, savories, scones, sweets and dessert

In England, a traditional tea time was four o'clock. Today, most tea rooms serve tea from elevensies to five o'clock. The menu has also changed from teas, breads and cakes, to include three courses served in this order:

• Savories - Crustless sandwiches or appetizers
• Scones - Served with jam and clotted cream
• Pastries - Small cakes, cookies, shortbread, sweets and chocolate

Tea time isn't a time of day to be politically correct, it is a rather relaxing, enjoyable, revitalizing time with a good cup of tea/coffee and a friend

Tea Etiquette

Paying close attention not to spill hot liquid onto oneself, the proper way to hold a china tea cup with no handle is to place one's thumb at the six o'clock position and one's index and middle fingers at the twelve o'clock position, then gently raise the pinkie up for balance

China tea cups with a handle are held by placing the thumb to the front of the handle and fingers to the back of the handle. Pinkie up does mean straight up in the air, but slightly tilted. It is not putting on airs, but rather a way to avoid spills. Never put your fingers through the handles. And please don't hold the China cup in the palm of your hands.

Tea shouldn't be stirred with a spoon round and round but rather a few slow swooshes back and forth perhaps by placing your tea spoon in the six o'clock position and swirl the liquid to the twelve o'clock position once or twice. The tea spoon is not to be left in the China cup, but placed onto the saucer by the right side. Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer. If you are at a sit down reception the tea saucer is to be held in your lap while the tea cup is in your right hand. If at a standing reception it is acceptable to raise the teacup and saucer together, but not together at any other times.

Tea is served with milk, not cream. Not all teas require milk. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

If lemon is served with tea, the slices should be thin not wedged. A fork and small plate could be set aside for your guests with the lemon or the server can place a slice in the tea cup after the tea has been poured. Lemon and milk should never be seen in the same cup; you can experiment this curdling effect with no one present.

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