Tea for two (or more :o) There are few British traditions as beloved as afternoon tea. Teatime was unofficially born in the early 19th century as a way of warding off the hunger between lunch and dinner. As the practice grew, it also became a way to fill the empty space in the daily social schedule, and eventually evolved into a formal tradition requiring special clothes and manners.
Today, you can hold a tea party at any time or for any occasion. When you take time out to have a few friends over for a good pot of tea and some pastries, you give yourself a welcome chance to pause from the rush of daily
life and enjoy the company of others.
But to many of us, the intricacies of tea manners, such as which side to serve from and when to lift your pinkie, are confusing. Keep reading, and you'll learn all you need to impress even the fussiest guests. You might even turn into a teatime lover for life.
Check your china collection to make sure you have enough cups and saucers for your guests. And although fancy china (such as bone china) is nice, all you really need is a cup, saucer, spoon, fork, small spreading knife, and small plate for each person.
There's no guest limit for a tea party, but smaller parties are more intimate and encourage inclusive conversation. More important, however, is that every guest have a place to sit. Tea is about sitting, chatting, and
lingering.
Finally, although the practice is typically called "afternoon tea," there's no rule saying you absolutely have to have a tea party in the afternoon. If it suits you and your guests better to have tea in the morning, or later in the evening, do so. Just try to avoid rushing the experience, so that everyone will feel free to tarry as long as they want.
Choose the tea
The most important element of your party is that you serve good tea. You can present your guests with a variety of tea bags, but the best way is to serve pots of brewed tea. The type of tea you choose is up to your personal taste.
The basic groups are:
Black tea. These teas, which include Earl Grey and English Breakfast, are oxidized, or exposed to air for a precise length of time. The oxygen turns the leaves dark brown.
Green tea. Teas like Sencha and Lung Ching are not oxidized, but withered and dried instead. They keep their green color and have a slightly bitter taste.
Oolong teas. This is a combination of green and black teas. The flavors vary from delicate to very strong.
Infusions. Also called herbal teas, they're not made with tea leaves at all, but instead are dried extracts of herbs such as chamomile and mint.
Because some of your guests may prefer a decaffeinated option, consider buying two kinds − one regular, and one herbal or decaffeinated. If you don't already have a favorite blend, visit a tea shop and try some different kinds.
Black teas are the most typical choice for afternoon tea. Once you've made your decision, it's time to turn your attention to the menu.
Prepare the menu
At least a day before your tea party, prepare a list of what you'd like to serve. That way, you won't be in a mad rush at the last minute. The classic afternoon tea menu usually consists of scones, cookies, crumpets, and sliced sandwiches. If you want to be elaborate, you can make your own pastries, or you can purchase them at a nearby bakery that specializes in these goods.
Sandwiches usually served at afternoon tea are sliced small and thin, with the crusts cut off. Popular menu choices include white or wheat bread filled with cucumber or salmon and cream cheese, or tuna or egg salad. Butter is
usually spread on the bread instead of mayonnaise or mustard. Make the sandwiches small enough so people can eat them in two bites. It's a nice touch to shape them into triangles, rectangles, or circles.
Plan on serving spreads with your pastries, such as jams and butter. The classic British accompaniment to baked goods is Devonshire cream, which is a sweet, heavy cream spread. You may be able to purchase it at specialty
stores or online, but it can be hard to find. Some tea shops suggest mixing whipped cream with unsalted butter as an alternative.
Note: Although the foods mentioned here are the standard menu for an afternoon tea, you can get as creative as you want. Fruit and cheese can be welcome alternatives to sugary pastries, as are small quiches and shelled nuts.
On the day of your tea, arrange the food on serving trays and keep them in the kitchen with the tea. Arrange the cups, saucers, small plates, napkins, and utensils in the room where you'll receive your guests. Now's the time to
use your nice table linens and set out some fresh flowers.
Prepare the tea
Because you want to serve tea that's as fresh and hot as possible, you shouldn't actually make your tea until the guests arrive. As soon as they come, take their coats and invite them to sit. Now it's time to make the perfect pot of tea.
Warm the pot you'll serve the tea in by filling it with hot tap water. Set it aside.
Fill an empty kettle with fresh, cold water. Place the kettle on the burner and turn the heat up to high.
When the water in the kettle is about to boil, empty the serving pot and add the loose tea to it. The standard measurement is 1 teaspoon (5 milliliters) of leaves per teacup.
As soon as the water in the kettle boils, turn off the heat. Bring the serving pot to the stove, and pour the boiling water into the pot.
Let the tea steep for 5 minutes.
Stir the tea inside the pot, then pour it into the cups through a tea strainer.
You can use a mesh or cloth tea infuser instead of straining the tea at the end. If you have one, put the tea inside the infuser and insert it into the serving pot after you've filled it with the hot water from the kettle.
Serve the tea and food
Bring out your pot of tea and set it on a table next to your cups. If your guests are sitting around a living room, offer tea to them one by one. Pour the cups three quarters full, then ask if they would like milk and/or sugar.
If they would, add sugar a little at a time as they direct; finish filling the cup with milk, stir, and then hand them the cup, saucer, and spoon together. If they're seated around a table, take the pot from guest to guest, serving from the left, and let them help themselves to milk and sugar.
In theory, afternoon tea is a mini meal. Therefore, pastries and sandwiches should be served as small courses. Bring your food out on serving trays one by one; present sandwiches first, and then your sweeter additions. Each
guest should have a small plate, a fork, and a small spreading knife.
There's no limit to how long your tea party should last. Don't be surprised if you and your friends linger for an hour or two. Although afternoon tea is widely thought of as an exercise in formality, you'll soon find that its main purpose, time spent enjoying the company of others, will be enjoyed in any atmosphere.
