Scatti la maschera per il collegamento alla ricetta sopra descritta

“Il tè è molto più di una bevanda pura in Gran-Bretagna.  È un conforto, una mistica, un'arte, un modo di vivere, quasi una religione.  È più profondamente tradizionale che il manzo di arrosto di vecchia Inghilterra….Questo intruglio cachi-colorato, fermentato con un incidente della storia esotica da migliaia di miglia sviluppate una pianta da nebbia, grillo ed azionamento sinistro, si è trasformato in nel sangue della nazione.„

- Portatore del Cecil di servizio di notizie dei Gemini

Nel passato se avete preso “il tè di pomeriggio„ o “l'alto tè„ era una sbirciata nella vostra condizione sociale.  Il tè di pomeriggio era un pasto elegante chiaro servito fra un pranzo chiaro e un pranzo ritardato, solitamente fra 3 in punto e 5 in punto e pricipalmente è stato limitato all'aristocrazia con il loro leisurely stile di vita.  L'alto tè era un pasto più notevole, compreso carne e/o i pesci ed era realmente un pranzo in anticipo che ben adattato i codici categoria centrali e più bassi dopo un giorno lungo sul lavoro. 

Continuato da sopra.

Although we tend to associate dainty cucumber sandwiches and scones with afternoon tea, there is no set menu and it really depends on the time of year, the setting, and personal tastes.  Sandwiches and scones are standard fare but other choices can include muffins, crumpets, bread and butter, cakes, cookies (biscuits), gingerbread, pastries, fruit, and a selection of jam and jellies, preserves, lemon curd, and clotted cream.

Taking center stage, of course, is the tea.   Served from a teapot, the brewing of the tea is very important.   First, rinse your teapot with warm water.  Next, bring a kettle of water to boil and pour it over the tea leaves, letting it steep for three to five minutes.   If using loose tea the rule is one heaping teaspoon of tea for each cup of water, plus one teaspoon "for the pot".

At one time it was customary to first pour a little milk into the teacup.  It was thought that the fine porcelain cup may crack if the hot tea was poured directly into the empty cup.   Sugar was then offered in cube form, with tongs, or else granulated.  Normally the host or hostess pours the tea and serves the food.  Guests can either be seated around a table or else in armchairs with an end table nearby for them to place their cup and saucer, teaspoon, plate, napkin, knife and fork.

There is a wonderful assortment of fine teas available today.  The three main types are: Black, Oolong or Red, and Green Tea.  Assam, Ceylon, China Caravan, Darjeeling, Earl Grey, English Breakfast, Irish Breakfast, Keemun, Kenya, Lapsang Souchong, Nilgiri, Orange Pekoe, Rose Pouchong, Russian, and Yunnan are Black Teas.  Formosa/China Oolong and Formosa/China Pouchong are Oolong or Red Teas, and Gunpowder and Jasmine are Green Teas.  Tea is sold either in tea bags or loose tea leaves.  At one time loose tea with its large leaves had a superior flavor as tea bags were made with broken tea leaves and siftings that produced a stronger darker tea.  The introduction of fine quality tea bags has changed that and now the choice between loose tea leaves or tea bags is based more on personal preference.

Tea caddies can be used to store both tea leaves and bags.  A small container, once lockable to prevent servants from stealing the expensive tea leaves, it keeps tea leaves fresh for up to 2 years and tea bags for approximately 6 months. 

To make proper tea sandwiches, the bread must be very thin.  If you are slicing the bread yourself, partially freeze the bread first to make slicing easier.  You can flatten the bread further by using a rolling pin.  Favorites include thinly peeled and sliced cucumber on lightly buttered white bread, egg sandwiches, and thinly sliced baked ham with watercress and cream cheese.  After making the sandwiches, cut the crusts off and cut into triangles, squares, or else rounds (use a round cookie cutter).  To serve, place the sandwiches on a iceberg lettuce-lined platter (lettuce has a high water content which will keep the sandwiches moist), or use a hollowed-out loaf of bread, also lined with the lettuce.

The scones should be cut into rounds and served with Devonshire Cream (rich cream) and jams (raspberry, strawberry, apricot, etc.) in a doily-lined platter or basket.  You can buy the Devonshire Cream at some specialty grocery stores or softly whipped heavy cream makes a good substitute.   Alternatively, you could serve lemon curd (can be bought at specialty stores or made yourself).  

Finally, for something a little different, you might try reading tea leaves.  You can either hire a professional reader of tea leaves or simply try your hand at reading the leaves.

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