The Ceremony of Afternoon Tea
“For us, tea is not a commod- tea—190-200F, Green tea—
ity, it is a lifestyle.” 180-190F, White tea—165-
~Shelly & Bruce Richard- 180F.
son, Elmwood Inn Teatime and etiquette
have always been paired. Us-
ing etiquette matters in the
T
ea consumption increased
ceremony of tea. However, the
dramatically during the early
most important factor is that our
nineteenth century and it is
guests feel relaxed and comfortable as
around this time that Anna, the 7th Duch-
we use our “best manners.”
ess of Bedford, is said to have complained
both sweets and savories. Tea sandwich-
As with the Duchess, conversation is
of "having that sinking feeling" during the
es and/or quiche add balance to a beau-
the main purpose of an “Afternoon Tea.”
late afternoon. At the time it was usual
tiful presentation of small pastries, dipped
It is a wonderful time to recount past
for people to take only two main meals
fruits and cake. Cakes should not be
memories or even make decisions for the
a day, breakfast, and dinner at around 8
overly sweet or heavily frosted. “After-
future. Conversation and tea are natural
o'clock in the evening. The solution for
noon Tea” must include warm scones and
companions. The chemical nature of tea
the Duchess was a pot of tea and a light
Devonshire cream, clotted cream, or
affects the brain, giving us a calmer, yet
snack, taken privately in her boudoir dur-
lemon curd. It is better to serve several
more alert state of mind. We are quiet
ing the afternoon.
small tea sandwiches and pastries than
and listen to one another more intently.
Later, friends were invited to join her.
large portions. The purpose of afternoon
The pace of life slows as we enjoy the
Before long, all of fashionable society was
tea is to “satisfy the soul rather than the
company of our guests.
sipping tea and nibbling sandwiches in
stomach.”
the middle of the afternoon. The original
Of course, the most important ele-
"There are few hours in life more agree-
“Afternoon Tea” was served on low tables
ment of “Afternoon Tea” is the tea. Select
able than the hour dedicated to the cer-
as the guests sat on couches. The main emony known as afternoon tea."
one of the hundreds of high quality loose
purpose of inviting guests for “Afternoon ~Henry James, The Portrait of a Lady
teas available. Part of the fun of an “Af-
Tea” was conversation. For us today,
ternoon Tea” is discovering a new tea or
“Afternoon Tea,” or “low tea,” is a lei- Written by Ruth Spargo, Co-Owner Caro-
blend of teas. Be sure to use freshly-drawn
surely afternoon tea meal usually served lina Coffee and Tea & The Spot for Tea
cold water when filling your kettle. Using
in several courses. Afternoon teas are Parties, 400 & 402 State Street, Greens-
the right water temperature for your tea
more elegant than “high teas.”
boro, NC. 336-813-TEAS (8327) www.
is essential. The following guideline
High Tea is a term originally used to
carolinacoffeeandtea.com. See ad on
should be used when brewing different
describe a common British supper. It’s
page 48.
families of teas: Black tea—212F, Oolong
served after 5:30 p.m. and accompanied
by a pot of tea. The term “high” has noth-
ing to do with the elegance of the meal.
It simply means that the British middle
and lower class ate their supper at a high
dining table. High Tea today is served as
a dinner and includes meats and vegeta-
bles and, of course, pots of hot tea.
Cream Tea is a term for a pot of tea
accompanied by scones and clotted
cream or Devonshire cream. It does not
refer to putting cream in your tea. In fact,
cream is too rich to accompany tea be-
cause it will mask the tea taste. Milk is
the preferred addition to black tea.
What goes into preparing a proper
“Afternoon Tea” menu? It should include
MAY 2009
25
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