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"Tea is much more than a mere drink in Britain. It is a solace, a mystique, an art, a way of life, almost a religion. It is more deeply traditional than the roast beef of old England....This khaki-colored concoction, brewed through an accident of history from an exotic plant grown thousands of miles from fog, cricket and left-handed driving, has become the life-blood of the nation.„ - Cecil Porter of Gemini News Service
'Afternoon Tea' did not exist before the 19th century. At that time lunch was eaten quite early in the day and dinner wasn't served until 8 or 9 o'clock at night. But it wasn't until Anna, the seventh Duchess of Bedford, asked for tea and light refreshments in her room one afternoon, around 1830, that the ritual began. The Duchess enjoyed her 'taking of tea' so much that she started inviting her friends to join her. Before long having elegant tea parties was very fashionable. Demand for tea wares grew and soon there were tea services in silver and fine bone china, trays, cake stands, servers, tea caddies, tea strainers, teapots, and tea tables.
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.
Invitation You are cordially invited to an English Afternoon Tea Party. Jennifer Cruz On , May , 2012 from p.m to p.m 39 Obozowa in the school gym Oświęcim, Poland Contact numberto Ania 555-33-11
Menu • Lemon Curd Lemon curd is a British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd can add a special touch to your favorite desserts and tea time goodies. Lemon curd is so easy to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. I usually use the stove-top method, but the microwave method also works great.
Devonshire Cream Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts. It is still a specialty of Devon, Cornwall, and Somerset, as this is where the right breed of cattle are raised with a high enough cream content to produce clotted cream. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter.
Fresh Strawberries Dipped in Chocolate Chocolate strawberries are beautiful to look at and wonderful to eat! Try serving chocolate strawberries with champagne or your favorite red wine.
English Trifle What is an English trifle? It is a cake well soaked with sherry and served with a boiled custard poured over it. This cake is also known as "Tipsy Pudding." George Washington is said to have preferred trifle over all other desserts. If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl. This wonderful English Trifle is served at High Tea.
Orange Poppy Seed Bread This is excellent served at an afternoon tea or anytime you want it.
Wonderful Scones Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire cream or creme fraiche).
The legend of the birth of tea • Over 5000 years ago in approximately 2500 B.C. On a beautiful afternoon The Chinese Emperor, Shen Nung sat in his palace garden sipping a cup of hot water as was his custom. Suddenly a sharp gust of wind appeared and blew some bright green leaves from a lovely tree close by. Those leaves floated down and landed in the emperors cup of hot water. As the Emperor brought the cup to his lips, he noticed a pleasant fragrance and took a sip of the hot water. He was delighted with the delicate fragrance and called his servants to gather more of the bright green leaves so he could continue drinking this delectable liquid from that time on. As legend has it,this was the birth of tea. Time continued and Tea became the favored drink of emperors and commoners alike.
Anecdotes about tea • Archduchess Northumberland - teacher of the future Queen - thought that the young successor to the throne, not to drink tea and read the "Times". Items Desired prohibited both ward. Apparently, immediately after the coronation of June 28, 1837 year, Victoria has requested a cup of tea and the latest issue of the "Times". When you met her orders, with a smile said: "This is finally proof that actually prevail."
Start of afternoon tea • Anna, the 7th Duchess of Bedford is often credited with the invention of the tradition of afternoon tea in the early 1840's. Traditionally dinner was not served until 8:30 or 9:00 in the evening and the Duchess often became hungry, especially in the summer when dinner was served even later. She ordered a small meal of bread, butter, and other niceties, such as cakes, tarts, and biscuits, to be brought secretly to her boudoir. When she was exposed she was not ridiculed, as she had feared, but her habit caught on and the concept of a small meal, of niceties and perhaps tea, became popular and eventually known as "afternoon tea" . Obviously the origins of the well known British tradition of afternoon tea cannot be credited to only one woman, but evolved over a period of time, as many cultural customs do.
