Tea Etiquette
Traditional teatime is four o’clock; however it may be extended to any time between two and five o’clock as appropriate for certain areas.
Afternoon tea has also been called “low tea” because it was taken at low tables placed beside armchairs. (It’s never properly referred to as “high tea”.)
If it is not a large formal tea, a silver tray and tea service are not necessary.
A china tea set, consisting of
- a teapot,
- a creamer for the milk,
- a sugar bowl,
- a pitcher of hot water (for those who prefer weak tea), and
- a plate for lemon slices arranged on a wooden or tin tray are fine.
Placement of the tea tray:
To begin with the placement and table setting of the tea tray, china tea set, are placed at one end of the table.
On the right, set out the necessary number of cups and saucers and teaspoons to accommodate your guests.
Plates, flatware, and tea napkins are placed on the left.
Platters of refreshments can include tea sandwiches in fancy shapes, various kinds of nut breads, cakes, pastries, and cookies.
How to hold cups and saucers?
Place the saucer holding the cup in the palm of your left hand and move it forward to rest on the four fingers, which are slightly spread apart.
Steady the saucer with your thumb resting on the rim. A left-handed person simply reverses the procedure.
A handled cup is held with the index finger through the handle, the thumb just above it to support the grip, and the second finger below the handle for added security.
The next two fingers naturally follow the curve of the other fingers. It is an affectation to raise the little finger, even slightly.
Stirring a cup of tea
Stirring a cup of tea is done gently and noiselessly by moving the teaspoon in a small arch back and forth in the centre of the cup. Do not allow the teaspoon to touch the sides or rim of the cup. Remove the spoon and place it on the saucer behind the cup, with the handle of the spoon pointing in the same direction as the handle of the cup.
Milk, sugar and lemon
Milk is poured after the tea. You may have heard or read that milk precedes the tea into the cup.Don’t put the milk in before the tea because then you cannot judge the strength of the tea by its color
Sugar cubes are preferable, not only for the ritual of using elegant sugar tongs, but for their neatness. There’s nothing messier than spilled sugar granules. Allow the cube(s) to rest briefly (to dissolve) and then stir gently and noiselessly.
Lemon is agreeable with most black teas. Lemon is offered thinly sliced (never in wedges!) and placed on a dish near the milk and sugar.Should you desire another cup of tea, the pourer will remove the slice of lemon from your cup and pour your tea. The tea pourer or you may add a fresh lemon slice. You may also be offered a fresh cup, depending on availability.
