One of Queen Victoria’s ladies-in-waiting, Anna Maria Stanhope (1783-1857), the 7th Duchess of Bedford, also had a hand in popularizing afternoon tea.
By now, the noon meal had become very light and the Duchess always found she was hungry by late afternoon. As a solution, her servants snuck her tea and "goodies" to tide her over until dinner, which was served at 8:30 or 9:00. The plan was such a success she invited friends to join her at five o'clock in her rooms at Belvoir Castle.
The menu featured an array of dainty cakes, bread and butter sandwiches, assorted sweets, and tea. Given her station in life, everything was elegantly plated and served on low tables, like our coffee tables. Hostesses throughout England quickly followed suit, thus cementing afternoon "low" tea as a social ritual.
During the latter part of the Victorian era’s Industrial Revolution, working families returned home at night totally exhausted. In contrast to the Duchess and her friends, these tables were casually set with affordable meats, bread, butter, pickles, cheese and, of course, tea. Because it was eaten at a high, dining table rather than low tea tables, it was termed "high" tea.
Today, afternoon tea remains a fashionable and graceful event. Tea is served in fine English bone china accompanied by silver serving pieces. Participants enjoy dainty cucumber or watercress sandwiches (no crusts, please!), delicious scones with Devonshire cream, crumpets, sticky buns and other tasty delights. From Victorian times to the 21st century — teatime remains a tradition to be savored.
Sources:
Beduhn, Werner. "The Best Afternoon Teas in London." www.elegant-lifestyle.com. Retrieved 22 April 2006.
"High Tea History." www.whatscookingamerica.net. Retrieved 22 April 2006.
