High Tea or Low Tea?

Improving Your Tea Terminology

by Bruce Richardson

High Tea is a term originally used to describe a British supper accompanied by a pot of tea. The term "high" has nothing to do with the elegance of the meal. "High" meant that the tea meal was taken at a high dining table. This was to distinguish the meal from the afternoon tea taken at low tables as you sat on couches or stuffed chairs in London hotels.

Afternoon Tea or low tea is a leisurely afternoon tea meal, usually served in fine fashion and in several courses. Afternoon teas are generally more elegant than evening high teas.

Cream Tea is a term for a pot of tea accompanied by scones with clotted cream and preserves. This is a common quick refreshment found in over 2,000 British tea rooms. The term "cream" applies to the clotted cream rather than putting cream in your tea. Actually, cream is too rich to accompany most teas; milk is more often the preferred addition.

What goes into designing a proper afternoon tea menu?

An afternoon tea should combine both sweets and savories. Tea sandwiches and/or quiche are the perfect accompaniments for a beautiful presentation of small sweets such as shortbreads, dipped fruits, cookies, muffins or finger foods. Of course, you must have fresh scones accompanied by lemon curd or clotted cream and preserves. Cakes should be not heavily frosted. Cake portions should be small if other foods are served. It is much better to serve several small beautiful foods rather than large portions. After all, the purpose of afternoon tea is to satisfy the soul rather than the stomach!

The most important element is the tea. Offer a choice of loose teas made in serious tea pots. There are so many teas to try these days. Half the fun of afternoon tea is discovering a new tea or a delicious blend. Taste the tea first before adding sugar, lemon or milk. Adding something to tea before you taste it is like salting your food before you try it. Pay homage to the tea blender by tasting your tea first.