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British afternoon tea
Afternoon tea is synonymous with British culture and a tradition that has now spread all over the world. In the UK, tea is not just a drink for the afternoon, however, and the ritual is enjoyed at all times of day: from an early morning cuppa in bed to tea with breakfast and elevenses. However, afternoon tea is the best-known tradition and this is what people from different countries tend to think of first.
What is afternoon tea?
Fine teas, delectable sweet treats, savoury snacks, fine porcelain and an elegant atmosphere:
Afternoon tea is a sophisticated treat to be enjoyed with guests and accompanied by lively conversation.
It is traditionally served on a low parlour table.
But what are the origins of the British tea culture?
A closer look at its history reveals a few surprises – or perhaps you already knew that the UK owes this tradition to two strong women?
When is the traditional time to drink tea?
Afternoon tea is typically enjoyed between three and five o'clock in the afternoon, and is sometimes also known as five-o-clock tea. The origins of the afternoon tea tradition can be traced back to Lady Bedford, lady-in-waiting to Queen Victoria, who is regarded as its inventor.
Lady Bedford often felt a little unwell in the late afternoon. In her day, it was customary to have just a light meal at lunchtime, but dinner was not served until after seven in the evening. To keep her strength up, Lady Bedford used to have a cup of tea and a light snack brought to her in the afternoon. She served these refreshments to her guests in the parlour. Lady Bedford’s afternoon teas became a highly anticipated and esteemed event among the British aristocracy.
Tips for preparing afternoon tea
The decision of whether to pour milk into the cup before or after the brewed tea is entirely yours. The British Standards Institute (BSI) recommends first steeping tea for 3 to 5 minutes and then transferring it directly to a cup or teapot.
In contrast, in the East Frisian tea ceremony, tradition dictates that you first place a lump of rock sugar into your cup, then pour over the hot tea and add a swirl of cream poured in a circular motion as stirring is frowned upon by the Frisians.
We recommend using fresh milk with 1.5% or 3.5% fat content and to heat it to room temperature before adding it to the tea. A small milk jug that can accommodate enough milk for a whole teapot does the job perfectly.
Let the tea steep for 2 to 5 minutes, depending on taste and type, and then transfer the brewed tea to a clean glass or porcelain teapot preheated with hot water. Or use a tea egg or infuser so you can easily remove the tea leaves from the pot of brewed tea. Don't forget: the longer the tea steeps, the more intense the aroma becomes and the more tannins are released.