The History of High Tea
A Thousand of years ago tea drinking was widespread in China and tea houses were a social and ceremonial meeting place. Tea was also used as currency and a trading commodity and was the most important export with Europe, Japan and India.
In Europe, afternoon tea was served in France in the 1600's.
The tea ritual used the finest bone china, silver teaspoons and linens. Ladies began collecting individual teacups and pots and showed their collection creatively mismatched to give the event "personality".
Afternoon Tea then become a social tradition during the Victorian period and is still
highly respected today.
EXPLANATION OF AFTERNOON TEA AND HIGH TEA
Afternoon Tea and High Tea are two different types of events. Afternoon Tea, also known as "low tea", is usually taken in the late afternoon. It was called "low tea" because it was usually taken in a sitting room or drawing room where low tables (like a coffee table) were placed near sofas or chairs.
There are three fundamental types of Afternoon Tea:
Cream Tea (tea, scones, jam and cream)
Light Tea (tea, scones, and sweets)
Full Tea (tea, savories, scones, sweets and dessert)
High Tea, also referred to as "meat tea", is typically of a heavier consistency, such as adding soup and salad to the menu.
Today, tea rooms serve a variety of tea courses purposely in this order: Scones (with jam and Devonshire or clotted cream), Savories (tiny sandwiches or/ and appetizers), soup, salad and pastries (cakes, cookies, desserts)
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