Tea Time?

[Siani]

I love the old fashioned tea time. I would like to visit the Russian tea rooms in New York. It is on my wish list!
Afternoon tea A is a light meal typically eaten between 3pm and 5pm. Traditionally, loose tea is brewed in a teapot and served in teacups with milk and sugar. This is accompanied by sandwiches (customarily cucumber, egg and cress, fish paste, ham, and smoked salmon), scones (with clotted cream and jam, see cream tea) and usually cakes and pastries (such as Battenberg, fruit cake or Victoria sponge). The food is often served on a tiered stand; there may be no sandwiches, but bread or scones with butter and optional jam or other spreads.
High tea is an early evening meal, typically eaten between 5pm and 6pm. It is now largely followed by a later lighter evening meal.
High tea would usually consist of cold meats, eggs or fish, cakes and sandwiches.
It was called High tea because many would have the tea on High chairs and tables and therefore, the the tea would be high. It was entertained in this manner because it was thought that afternoon tea would be more easily digested when sitting at a high angle to aid digestion as the abdominal muscles would be more active at that angle.
High Tea in Asia
In most Asian countries, High Tea refers to an elaborate "late lunch" meal that occurs between lunch and dinner, usually between the hours of 2-6pm that consists of both Western and Asian dishes such as noodles, grilled meats, rice, meat curries, sushi rolls, carveries, salad and desserts.
Unlike the UK where High Tea is an early evening meal (5-6pm), in Asia High Tea usually replaces lunch, as it's taken as a "late lunch" (2-6pm) instead. High Teas are almost always served only in restaurants and hotels, and usually never in Asian homes.
On China's eastern coast, afternoon tea (下午茶) has a very broad meaning and can refer to afternoon set meals or discounted coffee-and-pastry deals at coffee shops and the like to attract customers during the workday.

[migrant]

Wow never realized all the differences, but if they all mean another chance to eat I'm for it!!!

[Siani]

Wow never realized all the differences, but if they all mean another chance to eat I'm for it!!!

Mmmm we have not mentioned yet Cornish cream teas...clotted Cornish cream, warm scones yum!

Why am I talking about this as I have not eaten any carbs since New Years Eve!!!

[Siani]

and the cream/milk must go into the cup first, before the tea? Pete

No idea now as I take my tea black.

But in the days when I did use milk, it went in first.

I suspect the Victorians put milk in first to avoid the cup from cracking. The hot tea used to crack fine china, so they would put a dash in to cool the tea.
Also...
Tea contains Teanine which dissolves the lining of your stomach and can result in stomach ulcers. Adding milk dramatically reduces this effect. Well so they say!!!


Read more: http://wiki.answers.com/Q/Why_do_some_p ... z1AZ5HDItg

[Arcadian]

Sorry Siani but we have mentioned Cornish cream teas, they are an inferior version of the genuine article from Devon. Also hot liquids poured into either fine china or crystal should not crack as the heat would be dispersed very quickly from the inside to the outside, thicker vessels would heat more quickly and expand the inside before the outside was heated thus causing cracks. I think!!

[Siani]

Sorry Siani but we have mentioned Cornish cream teas, they are an inferior version of the genuine article from Devon. Also hot liquids poured into either fine china or crystal should not crack as the heat would be dispersed very quickly from the inside to the outside, thicker vessels would heat more quickly and expand the inside before the outside was heated thus causing cracks. I think!!

I personally do not think there is much in it, they are so similar. Originally made by farmers to reduce the amount of waste from their milk, clotted cream has become so deep-rooted in the culture that it is now a tourist attraction.While there is no doubt of its strong association with South West England, it is not clear where it first originated
Clotted cream (sometimes called Devonshire cream or Clouted cream) is a thick cream made by indirectly heating unpasteurised cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts', hence its alternative name 'Clouted cream'.
It is produced by many dairy farms in South West England, and is an essential part of a cream tea. Its largest producer is Rodda's, which produces a peak of 25 tonnes (25,000 kg) of clotted cream each day. Although it has uncertain origins, "Cornish clotted cream" became a protected designation of origin by European Union directive in 1998, as long as the milk is produced in Cornwall and the minimum fat content is 55%. Its popularity and unique flavour have made it the subject of myths in both Devon and Cornwall.

Re: Cracked cups...I think hot tea does crack old fine china, but not modern china. I have been in the antiques trade for over 40 years and have seen so many services damaged this way.

Materials expand when heated and contract when cooled. When the hot liquid hits the cold glass the inside of the glass gets hot faster than the outside of the glass. so the inside expands and the outside does not expand. since glass is rigid it does not flex but cracks or breaks. This can also break a car windshield if you try and defrost it with hot water. The larger the temperature difference the more likely the glass is to break.
If the glass was hot when the hot liquid was poured in it would not break.

Also see this link

http://tipnut.com/fine-china-cracks-when-pouring-tea/

I would not recommend that anyone pour boiling water into crystal glass either! Sorry to say.

[Jimbob]

All this should make people go to the Hua Hin Sofitel and enjoy their high tea in style, do it at least once.

[Siani]

All this should make people go to the Hua Hin Sofitel and enjoy their high tea in style, do it at least once.

Good idea! I did back in September, the Sofitel does it well. It may sound like an "old maid" type of thing..but really it is not. It is more of a "Raffles" experience, worth trying. The art of taking tea can be a great experience.

[PeteC]

........ I have never knowingly eaten eel as a consequence.

You then have to try the way the Japanese prepare eel if you haven't already. It is really good stuff. You can get it in Japanese restaurants here in Thailand also. Story and photo below. Pete

http://japanesefood.about.com/od/seafoo ... tunagi.htm

[caller]

........ I have never knowingly eaten eel as a consequence.

You then have to try the way the Japanese prepare eel if you haven't already. It is really good stuff. You can get it in Japanese restaurants here in Thailand also. Story and photo below. Pete

http://japanesefood.about.com/od/seafoo ... tunagi.htm

I think that sounds and looks great Pete, and as Japan is a Country I definitely intend returning to (finances permitting), I night well look out for that. My mum boiled hers.........