Taking Tea in the Afternoon

Anna, the Seventh Duchess of Bedford, is credited with originating the afternoon tea in the 1800s to ward off the hunger pangs between lunch and dinner. Earlier, the Earl of Sandwich had thought of putting fillings between two slices of bread. These two culinary inventions led to the popular custom of taking tea and refreshments in the afternoon. Fortunately for tea lovers, this custom is catching on in the U.S.

High Tea
Although this term is often used by Americans to refer to a formal event, the true British high tea came about in the 19th century as a workingman's early supper. The food was usually quite substantial. Typical dishes include Welsh Rarebit (melted cheddar cheese, beer and seasonings over toast), Cornish Pasties (pastry filled with chopped meat and potatoes) and Scotch Woodcock (toast spread with anchovy paste and topped with a mixture of scrambled eggs and cream). Crumpets and scones served with jams and jellies are also included. It was called "high" tea because it was often taken sitting atop high stools in a tea shop or standing at a counter.

Afternoon Tea
A more elegant affair, afternoon tea is becoming an increasingly attractive business event at restaurants and hotels in the U.S. Taking tea with a client provides an excellent format for discussing business, without the time commitment required by dinner. An afternoon tea party is also a wonderful and economical way to entertain a large number of people.

Afternoon tea is served at 4:00 or 5:00 p.m. Along with a selection of teas it includes three courses:

• Small, elegant sandwiches, typically egg salad, cream cheese, smoked salmon, cucumber and watercress
• Shortbread and scones, served with jam and clotted cream
• An assortment of cookies, fruit tarts, and spices and fruit tea cakes
• Sherry may also be served.