During the 18th century tea gardens became popular. The whole idea of the garden was for ladies and gentlemen to take their tea together outdoors surrounded by entertainers. They attracted everybody including Mozart and Handel. The tea gardens made tea all the more fashionable to drink, plus they were important places for men and women to meet freely.

While drinking tea as a fashionable event is credited to Catherine of Braganza, the actual taking of tea in the afternoon developed into a new social event some time in the late 1830’s and early 1840’s. Jane Austen hints of afternoon tea as early as 1804 in an unfinished novel. It is said that the afternoon tea tradition was established by Anne, Duchess of Bedford. She requested that light sandwiches be brought to her in the late afternoon because she had a “sinking feeling” during that time because of the long gap between meals. She began to invite others to join her and thus became the tradition.

Various Tea Times:

Cream Tea — A simple tea consisting of scones, clotted cream, marmalade or lemon curd and tea.

Low Tea/Afternoon Tea — An afternoon meal including sandwiches, scones, clotted cream, curd, 2-3 sweets and tea. Known as “low tea” because guests were seated in low armchairs with low side-tables on which to place their cups and saucers.

Elevenses — Morning coffee hour in England.

Royale Tea — A social tea served with champagne at the beginning or sherry at the end of the tea.

High Tea — High tea co notates an idea of elegancy and regal-ness when in fact is was an evening meal most often enjoyed around 6 pm as laborers and miners returned home. High tea consists of meat and potatoes as well as other foods and tea. It was not exclusively a working class meal but was adopted by all social groups. Families with servants often took high tea on Sundays in order to allow the maids and butlers time to go to church and not worry about cooking an evening meal for the family.

Etiquette when attending a tea party:

Greeting/handshake
After sitting down — put purse on lap or behind you against chair back.

Napkin placement — unfold napkin on your lap, if you must leave temporarily place napkin on chair.

Sugar/lemon — sugar is placed in cup first, then thinly sliced lemon and never milk and lemon together.

Milk goes in after tea — much debate over it, but according to Washington School of Protocol, milk goes in last. The habit of putting milk in tea came from the French. “To put milk in your tea before sugar is to cross the path of love, perhaps never to marry.” (Tea superstition)

The correct order when eating on a tea tray is to eat savories first, scones next and sweets last. We have changed our order somewhat. We like guests to eat the scones first while they are hot, then move to savories, and sweets.

Scones — split horizontally with knife, curd and cream is placed on plate. Use the knife to put cream/curd on each bite. Eat with fingers neatly.

Proper placement of spoon — the spoon always goes behind cup, also don’t leave the spoon in the cup.

Proper holding of cup — do not put your pinky “up”, this is not correct. A guest should look into the teacup when drinking — never over it.

Since ancient Rome, a cultured person ate with 3 fingers, a commoner with five. Thus, the birth of the raised pinkie as a sign of elitism. This 3 fingers etiquette rule is still correct when picking up food with the fingers and handling various pieces of flatware. This pinky “up” descended from a misinterpretation of the 3 fingers vs 5 fingers dining etiquette in the 11th century.