The joy in afternoon tea is the tasting of little savoriers and sweets, and the scones! It is also the motions of the whole proper experience. Here is a straightforward afternoon tea etiquette guide.
Sandwiches first, then the scones while they are warm, and finally the little cakes.
This goes for the sandwiches and breaking the scones into two by hand (horizontally not vertically – eat each half like an open-faced sandwich…and never dunk it into the tea).
This person pours the tea for everyone at the table. Always place the strainer first (and don’t use teabags). As the receiver, give the host your cup and saucer.
And only milk, not cream. And milk (and sugar) is for black teas only.
The origins of pouring milk first were because of the working class who had a lesser quality of teacups that would crack when the boiling hot tea was poured. The milk tempered the cup before the tea was added.
That’s at 12 and 6 o’clock, not circular wherein it scrapes the sides. Place the spoon on the saucer and don’t drink from the spoon or put it in your mouth.
If it’s too hot, just wait and take smaller sips. Don’t blow on it.
Pinch your index finger and thumb between the loop of the handle, and rest on the middle finger. Do not loop your fingers through the handle.
The handle stays at 3 o’clock if right-handed and 9 o’clock if left-handed.
That is while you are drinking at eating at the table. If your party is sitting with no table in front of you or are standing, that’s when you can hold the saucer in your hand.
This was a perception created by thinking it was posh. But it’s not. You don’t need to do it.
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