June 3, 2007

• High Tea

  High Tea is often a misnomer. Most people refer to afternoon tea as high tea because they think it sounds regal and lofty, when in all actuality, high tea, or "meat tea" is dinner. High tea, in Britain, at any rate, tends to be on the heavier side. American hotels and tea rooms, on the other hand, continue to misunderstand and offer tidbits of fancy pastries and cakes on delicate china when they offer a "high tea."

  Afternoon tea (because it was usually taken in the late afternoon) is also called "low tea" because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room. There are three basic types of Afternoon, or Low Tea:

  Cream Tea - Tea, scones, jam and cream
  
  Light Tea - Tea, scones and sweets
  
  Full Tea - Tea, savories, scones, sweets and dessert

  In England, the traditional time for tea was four or five o'clock and no one stayed after seven o'clock. Most tea rooms today serve tea from three to five o'clock. The menu has also changed from tea, bread, butter and cakes, to include three particular courses served specifically in this order:

  Savories - Tiny sandwiches or appetizers 
  
  Scones - Served with jam and Devonshire or clotted cream
  
  Pastries - Cakes, cookies, shortbread and sweets

  • 3:46 pm
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