Afternoon tea is a light meal served between 3pm and 5pm. Historically the English would have this meal every day, however as time has progressed this custom has fallen out of fashion. In the United States this meal is often served in cafes or hotels for people who are celebrating a special occasion. Many people mistakenly call Afternoon Tea "high tea" because it sounds more elegant. High Tea is the main meal at the end of the day, and is served on "high" tables in the dinning room, while Afternoon Tea (sometimes called "low" tea) is served on coffee tables while the guests sit on low chairs or sofas.

The 7th Duchess of Bedford named Anna is credited with the invention of afternoon tea in the 1840's. While its obvious that the custom was not invented by one woman, rather evolving over time, she does provide an interesting story. Dinner was served at 8:30 or 9:00 in the evening and the Duchess would became hungry by the mid afternoon. She would secretly order a small meal of bread and butter, tarts, and biscuits, to be brought to her boudoir. She did not need to fear ridicule, for when she was discovered the custom was adopted by all.

As the Duchess was satisfying her need for nourishment in the afternoon, other woman in England were discovering the advantages of having tea at home. Tea was served on a wide scale in Briton as early as 1730 in tea gardens, and tea houses were developed at about the same time. However by the mid 19th century woman were getting fed up with only being allowed to go out with a male escort. This custom was not fought directly, however, woman started to invite there friends over in the afternoons for tea.

Hosting Afternoon Tea

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Setting Up: Afternoon tea is not be held in the dinning room as a high tea would be.  The tea should be served in the living room, on low chairs and sofas, with the food and place settings arranged on a tea (coffee) table.

Serving: Coming Soon

 

 

Etiquette For Attending Afternoon Tea

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Holding the teacup:  Placing your fingers to the front and back of the handle with your pinkie up allows balance. Do not loop your fingers through the handle, nor grasp the cup with the palm of your hand. Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer.

 

Napkins:  Never place your napkin on the chair or sofa when you get up, even if its for just a minute. The proper protocol is to place your napkin to the left of your place setting, where it was before you started using it. If you have jam or butter on your napkin and place it in the seat you might damage the covering.  When you have finished, fold a crease in the napkin and put it to the left of your plate.

Eating scone: Never slice a scone. The correct way to eat a scone is the same way in which your eat a dinner roll. Break off a bite-size piece, place it on your plate, and then apply, with your bread and butter knife, the jam and cream.

Stirring Tea and Spoon Placement: Do not stir your tea 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. Also 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.

 

Place settings: A knife and fork may be used for open face sandwiches, but not on a closed sandwich. When not in use rest the utensils on the right side of the corresponding plate.

Sugar Tongs: When not in use, sugar tongs are placed either beside the sugar bowl or draped over the handle of the sugar bowl. Always use the tongs, never your fingers.