“practically perfect in every way” proper english...

Assembly directions: Print on white card stock. Stack in numerical order. Hole punch on left where indicated and connect with brads.

How to use: Use this fun mini-book to learn the history behind the English tea, English tea times and proper etiquette. Then enjoy some traditional English scones, clotted cream and lemon curd using the recipes provided in the book. Finally, enjoy a proper English tea in your own home!

Note: Visit our blog at worldforlearning.com to view pictures of our family’s “Practically Perfect in Every Way” Proper English Tea!

“Practically Perfect in Every Way” Proper English Tea

©2013 World for Learning All Rights Reserved

©2013 World for Learning

http://www.worldforlearning.com

http://www.worldforlearning.com/


Hist

ory

of th

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h T

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Pictures from www.wikipedia.org 1

Hist

ory

of th

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nglis

h T

ea

Picture from www.wikipedia.org

2 ©2013 World for Learning


A Brief History of English Tea

Enjoying a daily cup of tea is considered a common activity for most people living in Britain, however many may be surprised to learn that tea has not always been as popular in Britain as it is today. Tea has been the national drink of China for thousands of years, but it was not a familiar drink to Europeans until the 1500-1600’s when trade began between Portugal and the “Indies” (India and the Far East).

Many believe that tea first became a fashionable drink in England in the mid-1600’s after the marriage of Britain’s King Charles II to the Portuguese princess Catherine of Braganza. Portuguese traders had been importing tea for many years and tea had become a favorite drink at the Portuguese Royal Court when Princess Catherine was young. When she married Charles II her father sent along several ships of luxury goods, including a chest of tea. Over time Catherine became somewhat of a trend-setter and her taste for tea became quite popular with the British Royal Court.

For many years tea remained a drink for the wealthy thanks to steep taxes on imported goods. By the late 1700’s the government ended the duty on tea which made it much more affordable for the masses. By the early 1800’s tea rooms and tea shops began opening up. These shops were very popular among women as they offered a nice place to meet and relax with friends. Although visiting tea shops with friends was a favorite pastime of many women, most tea was actually being consumed at home, as a drink to accompany breakfast.

Many believe the idea of a formal afternoon tea was started by Anna Maria, the wife of the seventh Duke of Bedford in the mid-1800’s. Tradition says that the Duchess enjoyed drinking tea and having a bite to eat in the mid-afternoon as a way to tide her over during the time between lunch and dinner (which was traditionally not served until about 8pm). The Duchess began inviting guests to join her for afternoon tea at 5 p.m. and the custom of formal afternoon tea was born. Afternoon tea was an elegant affair, with tea served in china pots and foods (including scones, cakes and small sandwiches) served on beautiful china plates.

Source: United Kingdom Tea Council www.tea.co.uk/



http://www.tea.co.uk/


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Proper Tea Party Etiquette

The following excerpts come from Etiquette Faux Pas and Other Misconceptions About Afternoon Tea, By Ellen Easton ©2004 All Rights Reserved

T“Pinkies Up! Originally, all porcelain teacups were made in China, starting around 620 A.D. These small cups had no handles. In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel was to place ones thumb at the six o'clock position and ones index and middle fingers at the twelve o'clock position, while gently raising ones pinkie up for balance. In Europe, when the Meissen Porcelain Company, in 1710, introduced the handle to the teacup, the tradition continued. By placing ones fingers to the front and back of the handle with ones pinkie up again allows balance. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.”

T“Napkins-Placement and Protocol: A truly formal table has only one correct placement for a napkin, to the left side of the place setting. The napkin should be folded with the closed edge to the left and the open edge to the right. There are no exceptions. This rule applies for rectangular, triangular and square shape folds. Note, that less formal affairs may allow a fancy folded napkin to be placed in the center of the place setting.

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Various English Tea Times

TCream Tea — This straightforward tea typically includes scones, clotted cream (often referred to as “Devonshire Cream”), marmalade or lemon curd and tea.

TElevenses — This tea occurs in the morning (around 11 a.m., as the name suggests) and is more of a “snack”. May sometimes be referred to as the “morning coffee hour in England”.

TLow Tea/Afternoon Tea — As it’s name denotes, this tea occurs in the afternoon, typically between 2 p.m. and 5 p.m. It includes the same components as a Cream Tea, with the addition of sandwiches and 2-3 sweets. The name “Low Tea” came from guests traditionally being seated in low armchairs with low side-tables to set their cups and saucers upon.

THigh Tea — This tea is actually more of an evening meal (enjoyed around 6 p.m.) that was enjoyed by English working and farming communities. It would often be the main meal of the day and primarily consisted of meat and potatoes.

Sources: United Kingdom Tea Council www.tea.co.uk/ and An Afternoon to Remember

www.afternoontoremember.com.



http://www.tea.co.uk/

http://www.afternoontoremember.com



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Contrary to recent “experts” advice, there is never a proper moment for one to place ones napkin on a chair. The proper protocol when excusing oneself from the table, whether during or after a dining experience, is to gently place ones napkin to the left side of your place setting. This rule is not negotiable for the simple reason if ones napkin were soiled it could damage the seat covering, damage that may be either costly to repair or irreplaceable. While the risk for soiling a cloth also exists, the cloth can be laundered with relative ease. Upon completion of a dining experience, a napkin folded with a crease and placed to the left side of your place setting indicates to your host or hostess that you wish to be invited back.”

T“Stirring Tea and Spoon Placement: Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times. Never leave your tea spoon in your tea cup. When not in use, place your tea spoon on the right side of the tea saucer. Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer. If you are at a buffet tea hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap.”

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Devonshire Cream (Clotted Cream) www.joyofbaking.com

4 ounces mascarpone 1 cup heavy whipping cream 1 teaspoon pure vanilla extract 1. Place all the ingredients in a large bowl and beat until the mixture holds its shape and

looks like softly whipped cream. 2. Use right away or cover and refrigerate the cream until serving time. 3. Makes about 1 1/2 cups. Devonshire cream (often referred to as clotted cream) is traditionally served with scones and/or crumpets. It is a delicious, sweet, creamy concoction and is often accompanied with strawberry preserves. It originated in Devon Cornwall and Somerset England. True Devonshire Cream is made from unpasteurized milk and due to the higher fat content does not even need to be whipped.

1 or 2 tablespoons granulated white sugar

Zest of lemon or lime (optional)

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Devon Scones www.essentially-england.com

1 1/2 cups + 2 teaspoon plain flour 4 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons butter

1. Preheat oven to 450 F. Lightly grease baking tray. 2. Sift flour, baking powder and salt into a bowl and rub in the butter until the mixture

resembles breadcrumbs. 3. Stir in the sugar. 4. Add all the milk and mix lightly into a soft dough. 5. Turn the dough out onto a floured board and knead briefly. Do not overwork the dough

or your scones will be tough! 6. Roll the dough out to 1/2 inch thickness and cut out rounds. 7. Place on the greased baking tray. Brush the tops with beaten egg and bake for 7-10

minutes or until well risen and golden brown. 8. Cool on a wire rack. 9. Makes 8 scones.

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Lemon Curd www.epicurious.com

1/2 cup fresh lemon juice 2 teaspoons finely grated fresh lemon

zest 1/2 cup sugar 1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. 2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick

enough to hold marks of whisk and first bubble appears on surface (approximately 6 minutes).

3. Transfer lemon curd to a bowl and cover surface with plastic wrap. 4. Chill until cold, at least 1 hour. 5. Curd may be chilled up to 1 week. Makes about 1 1/2 cups. Enjoy by spreading on a warm scone or crumpet!

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut into bits

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2 tablespoons sugar

2/3 cup milk

1 medium egg

8 ©2013 World for Learning




You are cordially

invited to a

Date & Time

Location


Fine teas will be brewed and various

tea delicacies shall be enjoyed.

Fine teas will be brewed and various tea delicacies shall be enjoyed.

You are cordially invited to a

Date & Time

Location


Tea Party Invitations: Print desired quantity on white card stock. Cut out invitations on outer black lines. Fill in date, time and location fields.







“Practically Perfect in Every Way” Proper English Tea Place Setting Cards: Print as many as needed on

white card stock. Cut on outer blue lines (there are 4 place settings per page). Fold in half on dotted fold line,

to create a “tent”. Write name on front and place in front of each place setting.






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Cherry Tree Lane

©2013 World for Learning ©2013 World for Learning

©2013 World for Learning ©2013 World for Learning






“practically perfect in every way” proper english...

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