British afternoon tea

British afternoon tea is an elegant tradition combining teas, sandwiches and pastries, practiced since the 19th century.

About this subject

The practice of afternoon tea was popularized in the United Kingdom by Anna Russell, Duchess of Bedford, around 1840. Feeling hungry between lunch and dinner, which was then served around 8 pm, she began requesting tea, bread, butter and cakes in her room. Soon, she invited friends to join, and the habit spread among Victorian aristocracy.

A traditional afternoon tea includes a selection of teas, usually black like Earl Grey or Darjeeling, accompanied by cucumber, smoked salmon, egg and watercress sandwiches. Scones with clotted cream and strawberry jam are essential, followed by cakes and pastries such as Victoria Sponge cake.

Culturally, afternoon tea represents hospitality and refinement. Although originally an aristocratic practice, it is now enjoyed across the country, in luxury hotels like The Ritz and The Savoy, and in traditional tea houses. Variations include cream tea, simpler with scones and tea, and high tea, a more substantial meal for workers.

Interestingly, the correct order of eating starts with the savory sandwiches, then scones, and finally sweets, following the arrangement of the three tier stand. Tea should be poured lightly, first the infusion, then milk.

Frequently Asked Questions

What is the origin of afternoon tea?

Afternoon tea originated in the 19th century with Anna, Duchess of Bedford, who started serving tea and light snacks between lunch and dinner to curb hunger.

What is served in a traditional afternoon tea?

It includes black teas, finger sandwiches (cucumber, salmon, egg), scones with clotted cream and jam, and cakes like Victoria Sponge.

What is the difference between afternoon tea and high tea?

Afternoon tea is a light snack for the aristocracy, served at 4 pm. High tea is a main meal for workers, earlier, with hot dishes and bread.