English Afternoon 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.

Tea Etiquette

In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel of a 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, while gently raising one’s pinkie up for balance.

Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does mean straight up in the air, but slightly tilted. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.

Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times. Never leave your tea spoon in your tea cup. When not in use, place your tea spoon on the right side of the tea saucer. 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 buffet tea hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap. The only time a saucer is raised together with the teacup is when one is at a standing reception.

Milk is served with tea, not cream. 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.

When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon's citric acid will cause the proteins in the milk to curdle.