Tea (meal)

"Tea time" redirects here. For the Cantonese Chinese practice of "drinking tea", seeYum cha.For the painting by Jean Metzinger, seeTea Time (Metzinger).

Teais anumbrella termfor several differentmealsconsisting of food accompanied byteato drink. The English writerIsabella Beeton,whose books onhome economicswere widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea".

Afternoon tea with scones, jam, and little cakes at theGrand Hyatt Hong Kong

Teatimeis the time at which this meal is usually eaten, which is mid-afternoon to early evening.Tea as a meal is associated with the United Kingdom and someCommonwealth countries.Some people in Britain andAustralasiarefer to their main evening meal as "tea" rather than "dinner"or"supper",the use of" tea "differs based on social class," tea "can refer to a light meal or a snack.Atea breakis the term used for a work break in either the morning or afternoon for a cup of tea or other beverage.

The most common elements of the tea meal are the drink itself, with cakes or pastries (especiallyscones), bread and jam, and perhaps sandwiches; these are the pillars of the "traditional afternoon tea" meals offered by expensive London hotels.Other types of both drink and food may be offered at home.

History

Thé avec des artistes( "Tea with the artists" ),Jules Grün,1929

The timing of the "tea" meal has moved over the centuries in response to the migration of the main meal,dinner.Until the late 18th century dinner was eaten at what is now called "lunchtime",or in the early afternoon;supperwas a later and lighter meal. Dinner remains a midday meal in some regions. Gradually, dinner began to migrate, amid much controversy, until by about 1900 it arrived at its present timing, in most places, in the evening. At first, the "tea" meal was often in the early evening, some three or four hours after mid-day dinner; another version of the tea meal was even later, after a supper and before bed.

In 1804Alexandre Balthazar Laurent Grimod de La Reynièrewrote (in French) about afternoon tea in Switzerland:

Towards five o'clock in the evening, the mistress of the house, in the midst of the sitting-room, makes tea herself, very strong and barely sweetened with a few drops of rich cream; generous slices of buttered bread accompany it. Such is the Swiss Tea in all its simplicity. In most opulent houses, however, coffee and light pastries of all kinds are added, many of which are unknown in Paris, preserved or candied fruits, macaroons, biscuits, nougat, and even ice cream.

Observance of the custom originated amongst the wealthysocial classesinEngland in the 1840s.The ritual was invented by theseventh Duchess of Bedford, Anna Maria Russell,one ofQueen Victoria'sladies-in-waiting,in around 1840. Due to increasing urbanisation and industrialisation, wealthy English people were having their evening meal later and later, but still eating lunch at midday. The Duchess became despondent at the void between the two meals, and its consequent 'sinking feeling'. She therefore asked that some tea, bread and butter and cake be delivered to her room late in the afternoon, and "an afternoon ritual was born".

TheOxford English Dictionaryprovides citations dating back a century before this, in reference to tea as a social gathering. The earliest is fromJonathan Swift's satirical etiquette guide,A Complete Collection of Genteel and Ingenious Conversation(1738), "Whether they meet..at Meals, Tea, or Visits".John WesleyandHarriet Martineaualso are quoted.PhilosopherThomas Carlyleand his wifeJane Welsh Carlyleinvited guests for 7 pm to their teas in the 1850s, although "afternoon tea" before dinner was also becoming established by this time.

After inventing the ritual of afternoon tea, the Duchess of Bedford started inviting her friends to join in. As those friends were also royalcourtiers,Queen Victoria became aware of the nascent custom, and immediately approved. By the 1880s, her Majesty had adopted the ritual herself, and was holding official tea receptions at her palaces.

As of the end of the 19th century, afternoon tea had developed into its current form and was being taken by both the upper and middle classes. It became ubiquitous, even in the isolated village in the fictionalised memoirLark Rise to Candleford,where a cottager prepares what she calls a "visitor's tea" for their landlady: "the table was laid... there were the besttea thingswith a fat pink rose on the side of each cup; hearts of lettuce, thin bread and butter, and the crisp little cakes that had been baked in readiness that morning. "

Commercial establishments known asteahousesor tearooms (similar to acoffeehouse) were once common in the UK, but they have declined in popularity since World War II.A.B.C. tea shopsandLyons Corner Houseswere successful chains of such establishments, and played a role in opening up possibilities for Victorian women.A list of significant tea houses in Britaingives more examples. They served light snacks or full meals all day, some of them late into the evening. They were well-lit and did not serve alcohol.

Afternoon tea

For the Irish Christmas selection, seeAfternoon Tea (biscuits).

Afternoon tea on a silver serving tower at a hotel inEdinburgh

Finger sandwiches: cucumber, egg, cheese, curried chicken, with prawn canapés served during tea at theSavoyin London.

Afternoon teais a light meal typically eaten between 3:30 pm and 5 pm. Traditionally it consisted of thinly-sliced bread and butter, delicate sandwiches (customarilycucumber sandwichesor egg andcresssandwiches) and usually cakes and pastries (such asBattenberg cakeorVictoria sponge).Scones(withclotted creamand jam) would also be served (as they are forcream tea). The sandwiches are usually crustless, cut into small segments, either as triangles or fingers, and pressed thin. Biscuits are not usually served.

Nowadays, a formal afternoon tea is more of a special occasion, taken as a treat in a hotel. The food is often served on a tiered stand ('serving tower'); there may be no sandwiches, but bread or scones with butter and jam, or toast,muffinsorcrumpets.

Formal afternoon tea remains a popular tradition in the Commonwealth, particularly at fine hotels.In London, the major hotels compete for the annual Afternoon Tea Awards.In Canada, afternoon tea ceremonies atthe grand railway hotelsare a well-known tradition across the country.In Australia, venues nationwide ranging from theHotel Windsor in Melbourne,which first served high tea in 1883, to hotels opened in the 21st century serve a variety of afternoon teas, including traditional, modern, and novel, sometimes with items flavoured using local ingredients.In the United States, the "afternoon tea industry" is also primarily the province of destination hotels.

A typical afternoon tea sandwich selection at theKing Edward HotelinToronto.

Cream tea

Devon cream tea, comprising tea taken with scones, clotted cream, and jam

Main article:Cream tea

This snack, often a form of or part of afternoon tea, is associated with theWest Country,i.e.Cornwall,Devon,DorsetandSomerset.It usually consists of scones, clotted cream, strawberry jam, and tea to drink. Some venues will provide butter instead of clotted cream. In Australia, this is commonly referred to as Devonshire Tea.

High tea

High teais a late afternoon or early evening meal, sometimes associated with theworking class,farming, and eating after sports matches. It is typically eaten between 5 pm and 7 pm. It was also sometimes called a "meat-tea" in the past.

In some parts of the United Kingdom (namely, the North of England, North and South Wales, Scotland, and some rural and working class areas of Northern Ireland), people traditionally call their midday mealdinnerand their evening mealtea(served around 6 pm), whereas elsewhere people would call the midday meallunchorluncheonand the evening meal (served after 7 pm)dinner(if formal) orsupper(if informal).

High tea typically consists of a savoury dish (either something hot, or cold cuts of meat such asham salad), followed by cakes and bread, butter and jam, all accompanied by tea.InThe Cambridge Social History of Britain, 1750–1950,high tea is defined thus:

the central feature was the extension of a meal based predominantly on bread, butter and tea by the inclusion of some kind of fish or meat usually cooked in a frying pan.

A stereotypical expression "You'll have had your tea", meaning "I imagine you have already eaten", is used to parody people from Edinburgh as being rather stingy with hospitality.ABBC Radio 4comedy seriesof this namewas made byGraeme GardenandBarry Cryer.

Australian, South African and New Zealand

See also:Australian English,South African English,andNew Zealand English

In South Africa, New Zealand, and Australia, a small informal social gathering usually at someone's home for tea and a light meal (e.g. biscuits, scones, or slices of cake or sandwiches) in the mid-afternoon is referred to as "afternoon tea". More generally, any light meal or snack taken at mid-afternoon, with or without tea or another hot drink, may also be referred to as "afternoon tea". When taken at mid-morning instead of mid-afternoon, the term "morning tea" is used in place of "afternoon tea" in Australia and New Zealand. These usages have declined in popularity in recent years, in tandem with the rise incoffee culture,particularly in Australia.The termhigh teais now used in the southern hemisphere to describe formal afternoon teas. Formal afternoon teas are often held outside the private home in commercial tea rooms, function venues, hotels, or similar.

In Australia and New Zealand, a break from work or school taken at mid-morning is frequently known as "morning tea", and a break at mid-afternoon as "afternoon tea," both with or without the tea being drunk. Asmoko,originally meaning a cigarette break, is also used as slang for a break, especially for people working in manual work.

In Australia and New Zealand, tea also refers to "dinner".

See also

• History of tea
• Merienda,the Hispanic analogue
• Tea culture
• Tea dance
• Tea in the United Kingdom
• Tea lady,an employee in a hospital or place of work
• Tea set,the tea pot, sugar bowl, milk jug, etc.
• Tiffin
• Elevenses
• Palm court,a room in a hotel where tea dances took place

Further reading

• Flanders, Judith,The Victorian House: Domestic Life from Childbirth to Deathbed,2003, Harper Perennial,ISBN0007131895
• Post, Emily (1922)."Chapter XIII: Teas and Other Afternoon Parties".Etiquette.