Have a Spot of Afternoon Tea

Most people when they think of England cannot help but think of well dressed ladies and gentlemen sitting in a rose garden on a warm spring afternoon having a polite conversation over a cup of tea. Most people think that high tea and afternoon teas are the same thing. They are in fact very different and speak to the old social structure of British society.

Afternoon tea was a practice that was started in the early Victorian era ; around 1840 when Anna Russell , 7^th Duchess of Bedford wanted a spot of tea and some baked goods between luncheon before noon and late evening dinner. It was not uncommon for many upper class families to dine as late as 9 in the evening.

She began to have tea and bread at mid afternoon in her living quarters. She would have friend in for tea in the late afternoon in a less formal arrangement then other tea parties. The tea was served in her sitting room on low tables and it became known by the name 'low tea' . It was an informal pleasant social event in which friend could catch up on the news of the day.

Anna Russell introduced the idea to her friend Queen Victoria and suddenly "low ' tea became an event to be practices by the upper classes of the caviled English word. The teas were no long on served on low tables in the less formal sitting room, but reserved for the best guest parlor in the house or in the formal gardens.

Tea rooms in elegant hotels popped up to cater to social climbing urban women. Taking afternoon tea was a social event that called for the highest forms of Victorian etiquette to be practiced and were on the list of 'must do' for young social climbers male and female

Tea rooms became important to upper class Victorian women in the United States as well. Tea rooms added specialty items to their menus to reflect the region they arose. Tea rooms is Michigan were known for their incredible blueberry and cherry scones.

Most formal English afternoon teas started with a punch served in champagne flutes. At first the guest mingled and drank punch while they were waiting to be escorted to their seats for tea service.

Food served at these affairs were what we would know as the types of foods are mothers served at bridge; finger sandwiches, small sweets , and of course scones. In summer garden tea parties fresh fruit was always served with the scones. Music was provided by the hostess might be something like a harpist. Only the best silver and china tea sets and best linens were used specifically for the event of 'taking afternoon tea.

Ironically ;"high tea'' is really socially 'low' tea.

High tea was really what Americans would have known as a farm supper. When day laborers and farmers headed to the house to eat they had a full meal of meats, cheese, butter, and eggs. This of course was washed down with tea . The tea was served on the main dining table hence the 'high' table and therefore, became known as 'high tea'.

Tea became a mainstay in English culinary culture many centuries before things like the ritual of taking afternoon tea because part of English social culture. Catherine of Braganza married Charles the II in 1662 and introduced tea into the royal menu from her native land of Portugal. The love of tea drinking became ingrained in the early culinary habits of all English households.

The teabag came to Britain in 1953 and was introduced by Tetley tea . This lead to a decline of traditional tea in English society. A proper Victorian housewife prided herself on knowing how to mix the proper kinds of tea leaves to make the appreciate kind of tea. The English black breakfast tea would have been too strong to serve her friends for an afternoon tea in the parlor.

To make a good cup of tea you will need loose tea leaves. Choose you lose tea leaves according to the flavor you wish, strong or mild . You will also consider qualities of the tea such as if you want the flavor more herbal, floral, or fruity. You will also need a tea strainer also known as a tea ball.

You will need a tea kettle where you bring water to a full boil. You will also want a china or silver tea pot. Then you pour a pint of boiling water in the tea pot from the kettle. You will swish around the boil water ' warming ' the pot a few times and pour the water down the sink through the spout. This is 'warming the pot' this helps the water remain hot in the pot Warming the pot also helps the tea brew.

It is a teaspoon of teaspoon of loose tea per person taking tea. You also add one for the pot. The amount of water is about 6oz to fill an average tea cup. You will want to add the water accordingly ; plus 6 oz of water for the pot. You add the boiling water to your teapot that you have already placed your leaves in a strainer or tea ball inside of. You allow the tea to steep in the water for two minutes. Then you gently stir the tea and allow it to steep two minutes more. If milk is added to someone's tea it should be added to the cup before the tea is poured. Sugar is added last to taste.

The pot should be covered with a tea cozy to keep the pot warm and a while you drink your first cup of tea the second serving should have properly been steeped and ready to serve. Serving tea this way becomes addicting and you will soon find yourself taking a spot of afternoon tea.

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