09/22/2015
Happy Tuesday!! Just a fun read for your day. Mindy's Tea Time - Winnipeg, Manitoba
Your Quick A-Z on Afternoon Tea Etiquette
According to Etiquette expert William Hanson, at afternoon tea, tea should always be served loose (no tea bags) and milk should be added last, you don't know how strong the tea is before pouring. When stirring, the movement is in back and forth motions (6, 12, 6, 12 – if imagining it as a clock face). The top layer of the cake stand should always be for miniature cakes. The order of eating is sandwiches, scones then cakes. Small tea sandwiches must have their crusts cut off and scone should be pronounced 'skon' or you'll be exposed as a fraud, he says. A scone should be broken and not cut and never sandwich the two halves back together. Additionally, the correct size of a tea napkin (never call it a serviette) should be 12 inches square and no bigger. Finally, the correct way to hold your teacup is by making your thumb and index finger meet in the handle. And most importantly, he states, afternoon tea is not the same as high tea! High tea was what servants of a large house ate downstairs at around 6pm, after the aristocrats upstairs had been given their afternoon tea between 12-4pm. On the servants menu were things like large joints of meat (often a roasted ham), slices of thick bread, potted shrimps, a big cake to share, and ale. It was eaten at a proper table, rather than a lower, coffee table, and so it became known in the servants’ hall as ‘high tea.’