| |
A Few Tidbits About Tea
High Tea is often a misnomer. Most people refer to afternoon tea as high tea because they think it sounds regal and lofty, when in all actuality, high tea, or "meattea" is dinner. High tea, in Britain, at any rate, tends to be on the heavier side. American hotels and tea rooms, on the other hand, continue to misunderstand and offer tidbits of fancy pastries and cakeson delicate china when they offer a "high tea."
Afternoon tea (because it was usually taken in the late afternoon) is also called "low tea" because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room. There are three basic types of Afternoon, or Low Tea:
Cream Tea - Tea, scones, jam and cream
Light Tea - Tea, scones and sweets
Full Tea - Tea, savories, scones, sweets and dessert
In England, the traditional time for tea was four or five o'clock and no one stayed after seven o'clock. Most tea rooms today serve tea from three to five o'clock. The menu has also changed from tea, bread, butter and cakes, to include three particular courses served specifically in this order:
Savories - Tiny sandwiches or appetizers
Scones - Served with jam and Devonshire or clotted cream
Pastries - Cakes, cookies, shortbread and sweets
Prior to the introduction of tea into Britain, the English had two main meals, breakfast and dinner. Breakfast was ale, bread, and beef. During the middle of the eighteenth century, dinner for the upper and middle classes had shifted from noontime to an evening meal that was served at a fashionable late hour. Dinner was a long, massive meal at the end of the day.
From an Etiquette Standpoint...
It's okay to eat with fingers. However, if an item is particularly messy (has a runny filling), then use a fork.
If all the courses are laid out on the table, eat them in this order: first the scones or muffins; then the tiny sandwiches, and last the sweets. Think of it like a meal where you can start with bread, then have the main course, but save the dessert for last.
For scones or muffins, break off a bite-size piece, then put a small amount of jam or butter on it. If Devonshire or clotted cream is available, a small amount can be dabbed on after the jam. This thick cream is for scones, not for the tea.
Take bites of the tiny sandwiches. Never stuff the whole thing in their mouth, even though it's small.
If using sugar, be careful to not dip the sugar tong or sugar spoon into the tea.
Stir sugar and/or milk with your teaspoon, then place the teaspoon on their saucer. Gently swish the tea back and forth when stirring. Never leave your spoon upright in the cup and likewise, be sure not to sip your tea from the spoon as well. After stirring, return the spoon to the saucer, placing it quietly behind the cup, not in front. It should be on the right hand side of the saucer, behind the handle of the cup.
When drinking the tea, if you are standing, you can hold the cup and saucer near your chest, then take the teacup off the saucer and bring it up to their mouth to drink. If you are seated at a dining table, you should leave the saucer on the table.
If the tea is hot, do not blow on the tea. Leave your teacup on the table to cool.
Hold your tea cup by it's handle, using a bent index finger and thumb to 'pinch' the handle. Unlike the grasp used with a coffee mug, you never want to 'ring' your finger through the handle.
Tea is to be sipped, not slurped and not used to wash down a large bite of food. Swallow your food before you sip your tea. One should always try a little of each course and while doing so avoid talking with his/her mouth full. That is why it is important to take dainty bites. |
|
