The contemporary custom “High Tea”

Today’s trendy idea of "High Tea" tea is most likely derived from the old English traditional afternoon tea. A plain cup of tea has progressed for more than 300 years. This simple tradition seems to have gone through several developments in its short history in the west. It is identified with different names and values depending on where in the world or society. The humble cup of tea is associated with names such as afternoon tea, low tea, high tea, full tea, light tea, meat tea, royal tea, cream tea and more.

Tea in all its developing forms became an exciting and fashionable custom in Europe and America as  people  learned of its benefits. Cooks from tea rooms, heath spas, hotels and restaurant have been a big part of the progress of this tea culture. The tea drinking ritual was started by Europe’s high society in the 1650’s where tea drinking was only affordable by the wealthy people. The tea leaves were imported through merchants by ships to European countries this proved very expensive given the high transport cost from China. Therefore only the rich, royals and alike have been able to benefit from its distinct taste and rituals.

 

The very thin and fragile porcelain cup without handle was also imported from China. The proper way to hold the vessel is to place the thumb at the six o’clock position, index and middle fingers at the twelve o’clock position, while gently raising the little finger up for balance. This procedure assists in preventing spillage of the hot liquid. In 1710 a tea cup with handle was produced by Meissen Porcelain Company. The cups are still small, balance is achieved by placing the thumb in front of the handle, the index finger on the back of the handle and the middle finger at the bottom of the cup, while raising the little finger.

The variety of teas is always changing with new blends and exciting names, Green tea, Oolong tea, Black tea, White tea, Iced tea, Tea cocktails and more. All tea begins with the harvesting of the newest foliage from the Camellia Sinensis bush and all other beverages freely referred to as tea are herbal infusions or decoctions.

Black tea is made with a process called fermentation, oxidation of the leaves, a chemical reaction of the tannins in the tea when being exposed to the air. Black teas are full bodied and able to withstand the addition of milk. Small leaved tea is best stepped for min three minutes, medium for 4 and large leave for 5 minutes. Making a stronger tea will demand more leaves, brewing to long produces a bitter taste. Water for black tea should be fresh boiling when poured over leaves.

Oolong teas are using the same processed as black teas, however the leaves are not allowed to fully oxidised and ferments half as much as black tea. Use the same brewing procedure as black tea.

Green tea are leafs merely withered, dried and are steamed right after, which destroys the enzymes that otherwise would cause the darkening. The steamed leaves are rolled and immediately fired. Green tea has a delicate taste with a golden green colour which is high in polyphenols and low in caffeine. Water temperature for green tea is best between 60 and 85˚C and allowed to steep for 2 minutes.

White tea is modestly processed only air dried and slightly oxidised and has the smallest amount of caffeine. The leaves should be steeped in water between 60 and 85˚C for at least 4 minutes.

Herbal teas are referred to as tea because they are steeped similar to black tea. However they are infusions or tisanes. Herbal and medicinal teas are created from flowers, berries, peels, seeds, leaves and roots of many different plants. Boil fresh water and steep the herbs for approximately 5 minutes.

Chai tea is a rich and complex beverage in its most basic form. Black tea is brewed strong with a combination of spices, diluted with milk and sugar then consumed hot and sweet. The spices consist usually of cinnamon, cardamom, cloves, pepper and ginger. The sweetness is desirable for bringing out the full flavors of the spices.

Iced tea is cold tea which is frequently served in a glass with ice. It is mostly sweetened or mixed with flavoured syrup such as lemon, orange, lime, cherry, strawberry or raspberry. While most iced teas get their flavour from tea leaves, herb infused beverages are also served cold and referred to as iced tea. Unsweetened iced tea is sometimes made by a particular long steeping of tea leaves at lower temperature or left to step overnight in the refrigerator.

Commercial establishments in the hospitality industry such as coffee houses, tea gardens, restaurants, hotels, resorts, flower shops, catering companies and health spas have made their own version of “High Tea”. This is a part of  the development of a tradition which has a vast history and social aspect. The institution "High Tea" has many names in the 21st century. High Society, Royal Tea, Royal Youth Tea, Chocolate Indulgence, Gluten Free, Children’s Tea, Madhatters Tea, Pink Tea, Hens Night Tea, Baby Shower Tea, etc.

"Contemporary High Tea" is here to be enjoyed.  It's purpose is for friends and family to get together, experiencing the ritual and ambiance of the occasion.  At the same time savouring the various tastes, talking and laughing while reminiscing the origin of the humble cup of tea !!

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