First observed by Anna Duchess of Bedford, and made popular by Queen Victoria, the tradition of teatime has grown in popularity the world over. But recently, there has been growing confusion over what afternoon tea is and isn’t. Add in the growing interest by Americans to partake and tea venues to draw those crowds, knowing the difference between settings and purpose can help you attain a greater appreciation and enjoyment of your own tea experiences.
The Afternoon Tea
The true original. Afternoon Tea began when Anna Duchess of Bedford took to her boudoir to enjoy cakes and tea during the afternoon. As was tradition with the aristocracy, evening meals were being taken as late as 9 p.m. with the spread of gas lighting. Anna experienced a “sinking feeling” at about 5 p.m. and the ritual was born. Not long after, the aristocracy began observing this small meal in their own homes. Tea drinking for the nobles came with a host of accessories to adorn the tea table and an opportunity to observe a most elegant affair and express one’s fine taste and social expertise.
Today’s Afternoon Tea experiences in tea rooms and hotels includes finger sandwiches, such as cucumber sandwiches, along with scones with clotted cream and jam, and pastries or a slice of cake. A selection of teas is offered sometimes in smaller individual pots or a teapot for the table.
The High Tea
As the aristocracy had the means and time to observe Afternoon Tea, the working class did not have the luxury of taking tea in the afternoon. During the Industrial Revolution, High Tea came into being, serving as supper for the working classes between 5-6 p.m. It was a substantial meal of steak and kidney pie, baked goods, potatoes, and other heavy foods. High Tea also indicated the height of the table, as the dinner table was higher than the coffee or tea table. It’s not unusual still today to hear English people refer to supper as tea.
Herein lies the confusion as High Tea has come to define a “posher” teatime experience than a regular afternoon tea. In the States, High Tea might be used to bestow distinction on the meal, but this most often is a marketing tool to increase the price of the experience. It presents a bit of humor to think of paying more at a hotel or tearoom for what was the custom of coming home for a meal of potted meats and strong tea after a long day working in the fields or at a trade. Certainly, hard work and a good meal are to always be commended, but to pay more for the confusion of its real meaning leaves things a bit wanting. In the UK, one would want to avoid referring to afternoon tea as high tea.
The Cream Tea
The opening of the Railways in 1850s England allowed tourists from North England to travel to the sunny southern coasts, and a new afternoon treat, Cream Tea, was born. Cafes and tea houses popped up to cater to this new wave of tourists in hunt of scenic views and a hot cuppa.
The Cream Tea consists of a scone with clotted cream and jam, along with freshly brewed tea. Sittings for a Cream Tea are typically 30-45 minutes. It’s a much less encompassing affair than Afternoon Tea and serves as a nice afternoon break.
The business of clotted cream is an essential feature in both afternoon and cream teas. Produced from the dairy farms of South West England, particularly Devon and Cornwall, clotted cream is a thick cream with high fat content and a rich, sweet flavor. In Devon, scones are served with the cream first, followed by the jam. In Cornwall, the jam is spread first, followed by the cream. Visitors would be wise to observe the respective method when eating scones in either county. In London, the Cornish method is most often observed.
Civili-tea
To fully enjoy teatime rituals, understanding its origins and differences can create a richer historic and cultural experience. Any opportunity to observe beauty and civility over good food and a hot cuppa is always welcome. With greater knowledge comes increased confidence to enjoy and partake in this blessed ritual.
