History of afternoon tea

Afternoon tea, often mistakenly confused with high tea, originated in England in the early 19th century as an elegant social ritual among the upper classes. The idea stemmed from a practical need: in those days, dinner was served late in the evening, and many people, especially women from the aristocracy, became hungry by mid-afternoon. Anna Russell, the Duchess of Bedford, is often cited as the founder of the tradition. She had tea with light refreshments served in the afternoon – usually sandwiches, scones with clotted cream and jam, and sweet cakes – to bridge the time between lunch and dinner. This custom soon grew into a fashionable and social activity where women invited each other for a sophisticated afternoon of tea, elegant tablecloths and china.

Afternoon tea vs high tea

High tea, on the other hand, had very different origins and was often consumed by the working class. Unlike afternoon tea, high tea was a hearty supper, served around six in the evening after a long working day. It consisted of heavier dishes such as meat, bread, potatoes, cheeses and, of course, tea. The term ‘high’ here refers not to an upper social class, but to the higher dining table (as opposed to the low coffee tables used for afternoon tea). While afternoon tea was about refinement and relaxation, high tea was more functional in nature: a nutritious meal to end the day.

Organise your own afternoon tea

Organising an afternoon tea yourself? Lovely idea! It is a cosy and original way to get together with friends or family, perfect for a birthday party, baby shower or just because you can.

To get you started, we made a handy overview of what you need. A must-have? A three-tiered etagere – not just for show, but with a function! The layout is crucial. At the top you start with savoury mini-sandwiches, in the middle you place warm scones with clotted cream and jam, and at the bottom you finish with a selection of refined sweets. This way, you don’t just serve tea, but an experience.

• Bottom floor: mini sandwiches

The foundation of any successful afternoon tea? Finger sandwiches. They are not a full meal, but an elegant snack – light, delicate and surprisingly tasty.

The filling varies, but classics abound: thinly sliced cucumber with a touch of salt, fresh cream cheese, smoked salmon, ham with mustard, egg salad or fine slices of roast beef. All delicately seasoned, never too heavy.

Use white or brown bread of your choice, but make sure you carefully cut off the crusts. Then cut the sandwiches into narrow rectangles – traditionally as wide as two fingers. Small, but perfectly balanced.

• Middle floor: (warm) scones

After the sandwiches, it’s time for a classic that no afternoon tea can do without: scones. These simple, airy pastries are the perfect canvas for rich layers of jam and thick clotted cream. Traditionally, you serve around four per person: two plain and two with pieces of fruit worked into the dough. The most popular combination remains that with strawberry jam and Devon clotted cream – a generous spoonful on a still-warm scone, so that the cream slowly begins to melt.

Although scones are often placed on the middle level of the etagere, their position can vary. Some chefs choose to place the scones separately on the table once the sandwich tray is empty, so that they can be served warm and the cream gently melts into the scone. In the old days, the scones were even placed on the top level, often under a silver warming dome, so that they stayed warm until the time of serving.

Whether natural, sweet or savoury, scones remain a timeless favourite that completes any afternoon tea.

• Top: sweets and pastries

The top layer of the etagere is reserved for the sweet finale: a refined selection of cakes, biscuits and small pastries. Here, it’s all about elegance, texture and seduction. Think colourful macarons, airy cupcakes, creamy brownies, lemon curd tarts, chocolate eclairs, marzipan pastries and small puff pastry bites filled with whipped cream and fresh fruit. All in mini format, so you can sample several delicacies without getting too heavy.

The pastries are often creamy, fluffy or just rich in flavour – perfectly balanced with the sandwiches and scones served earlier. The combination of sweet glazes, soft fillings and crunchy elements makes this the most festive part of afternoon tea.

Whether you opt for classic petits fours or get creative with fruity variations and modern cakes, this top layer is guaranteed to provide a sweet ending that will make everyone happy.

You can choose to follow a classic English afternoon tea to the letter, complete with the traditional order and typical dishes. But just as easily put your own twist on it – with surprising flavours, personal touches or thematic interpretation.

Whether you want to bake everything yourself or prefer to enlist the help of your favourite caterer or baker: both options make for a delicious afternoon. Making it yourself is satisfying and makes it extra personal, but ordering is ideal if you want to save yourself some work and still want to come out with a beautiful whole.

Whatever you choose, in the end it is all about enjoyment – with a pot of tea, fine snacks and above all: good company.

Accessories

A successful afternoon tea starts with the atmosphere – and you can create it with the right details. Set the table beautifully, possibly in a theme that suits the season or the occasion. Think flowers, linen napkins or vintage accents.

A beautiful tea set should not be missing, of course. Fine porcelain teacups, an elegant teapot, matching saucers and maybe even a milk jug and sugar bowl: it’s the little things that complete the experience.

With an eye for presentation you take the whole experience to a higher level – because tea tastes even better from a charming cup at a festively set table.

Our suggestions:

• Afternoon tea etagere – porcelain
• Afternoon tea etagere – glass
• KINTO Cast tea cup 220ml
• Tea bag with coaster porcelain 110ml
• Glass single tea set 0.45L
• Glass tea pot 1.2L with glass tea filter

Our tea suggestions to serve

Traditionally, afternoon tea is mainly served with black tea. Classics such as Assam, Darjeeling, Earl Grey or a hearty English Breakfast go perfectly with savoury and sweet dishes. These teas have a full, powerful flavour and are often served with a splash of milk to soften it up.

Still, you don’t have to stick strictly to tradition. There are endless teas to choose from – from green teas to herbal teas and from floral infusions to fruity blends. Let your guests choose for themselves or put together a selection to suit the season or the flavours on the table.

Our suggestions:

• Darjeeling
• Assam Mokalbari
• English Breakfast
• Lemon Sencha
• Earl Grey
• Sun moon lake superior JADE
• Jasmine Green AMBAR
• Korean Woojeon
• Minty Green
• Milky Oolong
• Da Hong Pao
• Jinxuan Oolong
• Tie Guan Yin AMBAR
• Chamomile flowers
• Nana mint

Sources:

Bronnen

• Skinner, J. (2023). Afternoon tea: A history. Rowman & Littlefield.
• Moffat, M. (2002). Afternoon tea: A timeless tradition. Whitecap Books.
• Simpson, H. (2006). The Ritz London book of afternoon tea: The art and pleasures of taking tea. Ebury Press.
• Pettigrew, J. (2004). Afternoon tea. Jarrold Publishing.
• https://teatimemagazine.com/high-tea-vs-afternoon-tea/
• https://www.afternoonteaexpert.co.uk/news/2021/5/22/what-is-the-correct-order-to-eat-afternoon-tea
• https://guide.michelin.com/hk/en/article/features/ask-the-expert-7-things-you-didn-t-know-about-afternoon-tea