Afternoon Tea Etiquette

Afternoon tea, come with several do's and don'ts.



Afternoon tea, High tea, cream tea...

Scones first

Afternoon tea is a light meal around 4pm and was meant to tide over the gap between lunch and dinner, which amongst the upper class was around 8pm. As we are not the aristocracy from the early 1900's, nowadays this is a treat and not a daily occurrence (even thought I could certainly take afternoon tea everyday, but alas...). 

There is a lot of variation nowadays on what afternoon tea consist of, but traditionally there would be a variety of finger sandwiches, typically salmon, cucumber, and egg. Scones with clotted cream and jam. Then finally cakes and pastries. The order in which these are eaten varies, if the scones are on the top tier, this goes back to the days when the scones came covered in a dome to keep them warm, and would be eaten first, then the sandwiches, and finally the cakes and pastries. So if your scones are on top, or listed first on the menu, by all means eat them first. If the scones are on the middle tier, or everything is just laid out, it's perfectly acceptable to go, finger sandwiches, scones, then cakes and pastries.

Sandwiches first, working bottom to top.

Don't call it 'High Tea'. High tea was a meal the servants had in the early evening, and consisted of a more substantial meal. There are some Hotels in London who advertise their Afternoon Tea as High Tea, as they have a lot of foreign visitors who use this misnomer. 

Cream Tea consists of tea served with scones, clotted cream, and preserves, which is traditionally strawberry jam. The scones should be plain, and are spilt with the fingers in two, then the half you are going to eat first, is topped with cream and jam. The cream first, is known as a Devon cream tea, and that's my personal preference. If you choose to top your scone with jam first, that would be a Cornish cream tea, again it's down to personal preference.







Tea Set 

If you are hosting afternoon tea, the first thing you obviously need is a tea set, which consists of a teapot, sugar bowl and creamer. For the sugar bowl you will need a sugar spoon, or tongs if you are using cubes. If you are using loose leaf tea, you will need a strainer and a plate for it to rest on.

Old Country Roses Tea Set

Each person will need a teacup and saucer, plate (I tend to use a salad plate, a dinner plate is far too large) and flatware. For the flatware, if you have spreaders, they are perfect for the scones, but a butter knife is also good. Finger sandwiches, shouldn't require any utensils. Then the cakes and pastries, will need their own serving knives should they need to be sliced or tongs as required, with cake forks and dessert spoons for the place setting. Also serving spoons as needed for the cream, jam, and any other condiment you may have. If you have more modern items on the menu, mini savory tarts or mini desserts in shot glasses for instance, you'll need to add to the flatware for each place setting accordingly. Finally each person will need a teaspoon and napkin.

To serve there are a variety of accessories, the three tiered stand being the staple. There are also two tiered stands, cake plates and stands, as well as a sandwich platters, on which you can present your offerings.

If you plan on serving champagne, each person will also require a champagne flute, and possible you may need an ice bucket.


Do's and Don't 

Napkin should be folded towards you and placed in your lap, when you have finished, lay it on the table next to your plate. Do not ball it up, and do not place it on your plate.

Do pour your tea first before adding milk.

Don't swirl the tea around the cup with the spoon to stir it, use a back and forth motion, making sure you don't make lots of noise by hitting the side of the cup.

Do not leave the spoon in the cup.

The teacup is always meant to be resting on the saucer, when you are not drinking from it. If you move away from the table with your cup, the saucer goes with you, and you rest the cup in it. Even if you are just sat back from the table, hold the saucer in your lap, and rest the cup on it. 

Do not 'cup' the teacup with your hands, it is held carefully by the handle. 
When holding by the handle, and this is one of the biggest misconceptions, you do not extend your little (pinky) finger. 

Don't while holding the cup swirl the tea around inside it.

Do sip, don't gulp or slurp.

Do not dunk things in your tea.

Do eat sandwiches with your fingers, by taking small bites.

Do not eat sandwiches with a knife and fork, and never put the whole thing in your mouth at once.

Do pronounce scone "skon" and do spilt by hand. Don't use a knife.

Do put cream and jam on bite sized pieces of scone or acceptable also, the individual halves.

Don't sandwich the halves of the scone back together.

Pastries and desserts should be eaten with a cake fork, upturned in the right hand.

Finally dab not wipe, with your napkin when you are finished.




If I have  missed anything you think should be included, please let me know.

Stephanie.