Welcome to
Afternoon Tea
Remember the tea kettle - it is always up to its neck in hot water, yet it still sings! ~Author Unknown
"There are few hours in life more agreeable than the hour dedicated
to the ceremony known as afternoon tea"
- Henry James
A “tea,” even though it be formal, is nevertheless friendly and inviting. One does not go in “church” clothes nor with ceremonious manner; but in an informal and every-day spirit, to see one’s friends and be seen by them.
Emily Post 1922
Tea Etiquette
- Never swirl tea in a cup like you would wine in a glass.
- Do try a little of each dish offered at teatime.
- Spread the scone first with jam, then with cream.
- Do not place any extra items on the table, even glasses.
- Don't extend a pinkie when sipping tea.
- Never jiggle a teabag by the string; it looks tacky and shows impatience.
- Don't put a used teabag in your teacup saucer. Use a tea caddy.
- Never drain a teabag by winding the string around a spoon.
- Never place a teaspoon on the saucer in front of the cup.
- Milk is poured in after the tea.
- Lemon is always thinly sliced.
- Lemon is always put in the tea last.
- Never remove a lemon once it's been added.
- Never use a spoon to press the lemon in the teacup.
- When stirring tea, make absolutely no noise with the flatware.Once used,flatware should never touch the table again.
- Iced tea spoons are set to the outer right of the place setting.
- Do set teacup with handle at 4:00.
If you are cold, tea will warm you. If you are too heated, it will cool you. If you are depressed, it will cheer you. If you are excited, it will calm you. ~Gladstone, 1865
OLD STONE HOUSE B&B SCONES (IRELAND)
2 1/2 c. flour
1/2 tsp. salt
2 Tbsp. butter
2 Tbsp. sugar
2 tsp. baking powder
1/2 c. raisins
7/8 c. milk
Mix flour and salt in a bowl. Rub in the butter with your fingers
or a pastry blender. Add the sugar, baking powder, and raisins
and mix together well. Add the milk and mix into a loose dough.
Turn onto a floured board and knead until smooth (about 10
times). Roll out; cut the dough in half, then into quarters and
then into eighths. Place on a lightly floured baking sheet, then
brush the top of each scone with milk and sprinkle with sugar.
Bake for 15 to 20 minutes in preheated 400º oven. When done
transfer to a wire rack to cool.
Unusual Uses for Tea
A strong footbath of black tea will strengthen the pads of a dogs feet To eliminate food odors on hands, especially fish odors, rinse hands with tea To soothe a child after getting a shot, apply a cool wet green teabag to the shot site Clean Persian and Oriental carpets by sprinkling nearly dry tea leaves on it and then sweeping them away To heal plantar warts, place a hot wet teabag on it for 15 minutes a day Hot teabags make an excellent compress for the eyes to soothe pinkeye Cool teabags on the eyes will reduce swelling and redness Place hot teabags on canker sores or fever blisters to draw out infections Wash face with tea to cure acne Cold, wet teabags will soothe beestings and insect bites Tea can be used to dye fabric, paper, or plastic to give an antiqued look Soothe a sunburn with compresses made from dipping a towel in cool tea
Afternoon tea is often confused with High tea, but there are some rather important differences. First, while "high tea" sounds like an event for the elite, is was originally created by the working class rather than the upper-class. Second, Afternoon tea is, obviously, taken in the afternoon, while High tea is more of an evening event. During the Industrial Revolution, working families would come home around 6pm for dinner. Meat, bread and butter, cheese, pickles and, of course, tea would usually be served (not the dainty finger sandwiches, scones and pastries of Afternoon tea). The moniker "High Tea" actually arose due to the fact that it was eaten at a high, dining table rather than the low tea tables.
