High Tea

This Friday it is my turn to host our "monthly" book club meeting.
The book this month is Three Cups of Tea.
I thought it would be fun to have a tea party; little did I know there are quite a few rules that I must follow to throw a proper one.


Afternoon Tea or Low Tea vs. High Tea

"Please do not refer to your afternoon tea as a high tea. Remember, a high tea is served in the late afternoon or early evening (5 PM to 7 PM), taking the place of dinner. Served at a “high” table with seated place settings. The foods are heartier and consist of salads, one or two hot dishes, pot pies, cold chicken, sliced meats, cakes, fruit tarts, custards, and fresh fruits. The tea may be served hot or iced. The addition of any supper dish would be appropriate."

"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 "meat tea" 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 cakes on 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"

above information is from the web site What's Cooking America.







One must know and understand proper tea etiquette....

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.

information is from the web site What's Cooking America.



"Rules, rules and more rules...the best etiquette of all is to relax and have a good time without noticing the Faux Pas of others!"

hmmm...how on earth will I be able to do this???

clink on the link below for all information needed to give a proper high tea....
Etiquette Faux Pas and Other Misconceptions About Afternoon Tea



I will let you know how it goes.....