Turn back the years to a time when life was less hurried…

A tea party for you and your friends on a Sunday afternoon, as a bridal shower, a Christening, or to celebrate a child’s birthday is a truly beautiful celebration. Make it even more fun by following authentic advice and etiquette which will guide you as host towards effortless social success. The art of making a perfect afternoon tea and taking tea is a lovely skill to master and one that will stand you a great stead the next time you’re invited to high tea with the Queen!

High tea etiquette expert, Ellen Easton says that the rituals of ceremony and etiquette are not meant to be intimidating, overwhelming, nor pretentious. Quite the opposite. “When one understands the rules, there are no misunderstandings, no insults, no one is left out, nor made to feel uncomfortable,” she says.

To start setting for your tea party, embrace old-world vintage fashion. Whether your party is an indoor formal affair or outdoor garden celebration, it is a great excuse to put on your favourite dress, pearls and gloves with the added indulgence of a fabulous new hat.

Serve beautifully cut sandwiches and savouries in bite sizes, as well as delicate miniature desserts and truffles for your guests.

For a feminine tea party, Ellen Easton recommends

* SHANGHAI ROSE- Rose Petals & White Tea
* LADY GREY-Bergamot, Lavender Flowers & Black Tea
* CITY HARVEST GREEN- Jasmine, Apple & Green Tea

Next, you need to brew the perfect pot of tea. A beautiful English friend of mine explains the process for us:

You must start with good water, so please use filtered or spring water. Boil your water and when bubbling, take off the pot’s lid, turn fire down to low and continue to heat for 5 minutes; This gets rid of any unpleasant smells the water may have.

Wait until the water is near boiling, then pour a little into the teapot and swirl it around. This warms the pot so that it is at an optimum temperature for holding the tea. Empty the pot.

To the warmed teapot add one slightly rounded teaspoon of a tea per cup plus one teaspoon for the pot. Or use one tea bag in the pot for each cup.

When the water in the kettle has reached a rolling boil, pour it in the pot and allow the tea to steep for three to five minutes.

And finally, here is Tea Etiquette for you and your guests to follow, brought to you by Ms Easton:

1. Pinkies Up! Originally, all porcelain teacups were made in China, starting around 620 A.D. These small cups had no handles. In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel was to place ones thumb at the six o’clock position and ones index and middle fingers at the twelve o’clock position, while gently raising ones pinkie up for balance. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.

2. Napkins-Placement and Protocol: A truly formal table has only one correct placement for a napkin, to the left side of the place setting. The napkin should be folded with the closed edge to the left and the open edge to the right. There are no exceptions. This rule applies for rectangular, triangular and square shape folds. Note, that less formal affairs may allow a fancy folded napkin to be placed in the center of the place setting.

Upon completion of a dining experience, a napkin folded with a crease and placed to the left side of your place setting indicates to your host or hostess that you wish to be invited back.

3. How to eat a scone: it is not only improper to slice a scone, in its entirety, horizontally to be slathered in jam and cream, it is very common behaviour. The correct manner in which one eats a scone is the same manner in which one eats a dinner roll. Simply break off a bite size only piece, place it on your plate and then apply, with your bread and butter knife, the jam and cream. A fork is not used to eat a scone. Please, no dipping!

4. Afternoon Tea food placement for a three tier curate stand:

Top Tier= Scones
Middle tier = Savories and Tea sandwiches
Bottom tier=sweets

5. Stirring Tea and Spoon Placement: Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o’clock position and softly fold the liquid towards the twelve o’clock position two or three times. Never leave your tea spoon in your tea cup. When not in use, place your tea spoon on the right side of the tea saucer. Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer. If you are at a buffet tea hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap.

6. Drinking Tea: Do not use your tea to wash down food. Sip,don’t slurp, your tea and swallow before eating.

7. Afternoon Tea or Low Tea vs. High Tea: Please do not refer to your afternoon tea as a high tea. Remember, a high tea is served in the late afternoon or early evening (5 PM to 7 PM) taking the place of dinner. Served at a “high” table with seated place settings. The foods are heartier and consist of salads, one or two hot dishes, pot pies, cold chicken, sliced meats, cakes, fruit tarts, custards and fresh fruits. The tea may be served hot or iced. The addition of any supper dish would be appropriate.

8. Rules, rules and more rules… the best etiquette of all is to relax and have a good time without noticing the Faux Pas of others!

Happy Celebrating!

Kathryn