Anna, 7th Duchess of Bedford and a lifelong friend of Queen Victoria, is credited in the 1840s with the creation of the social event that we know as afternoon tea. It began as a 4 o’clock snack to tide her over until the customary supper around 8. The duchess began to invite other high-society ladies to join her, and over time, the practice became steeped in tradition, etiquette, accouterments and favorite recipes.
As it became the “national habit,” tea houses and tea rooms sprang up over Britain and the custom circled the globe. The English writer Lewis Carroll made the tea party famous with his writing of “Alice’s Adventures in Wonderland. “
After falling down the rabbit hole into Wonderland, Alice encounters The Mad Hatter, The Dormouse and The March Hare at a table set beneath a tree. The Mad Hatter explains to Alice that he and the March Hare are always having tea because, when he tried to sing at a celebration for the Queen of Hearts, she sentenced him to death for “murdering time.”
With the spring production of “Alice in Wonderland” on March 19-20, Ballet Arts will host two tea parties for children and their guests sponsored by FMY Orthodontics. The parties are held in the Miss America Room at the Carl Perkins Civic Center, and honored guests are served a traditional fare of tea, tea sandwiches and desserts at tables decorated in the theme of the performance.
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“The food at our parties is simple and elegant, kid friendly,” said Mary Kaye Wood, chairwoman of the Ballet Arts Tea Party. “Our committee members serve deli spirals, tea sandwiches, mini quiches, fruit, cheese and a variety of simple sweets again matched to the theme.”
“We are seeking to capture the whimsy and fun of the show’s party while maintaining a bit of decorum in our Mad Hatter’s Tea Party. MaKenya Winston, an avid lifelong fan of Alice, has been planning the theme since last fall and has the eccentricity of the party well-defined for us! We will greet guests with a riot of color, including party favors to help get our guests dressed and ready for the affair.”
“Our decor will showcase topiaries that represent different characters. We have a Queen of Hearts table, a Mad Hatter table, an Alice table. We will feature topiaries influenced by butterflies and the Caterpillar and the March Hare. Although the decor will be bizarre, the Tea Party offers an opportunity for children and their parents to dress up, drink properly from beautiful china teacups, and partake in simple but elegant and kid-friendly fare.”
In addition, the children have the opportunity to meet the characters such as Alice, the Mad Hatter, Cheshire Cat, Queen of Hearts and the White Rabbit and have their photographs taken.
A drawing is held for a lucky tea party guest to present the principal guest dancer with a bouquet of flowers on stage during the final curtain call after the performance.
Tea has always been a stylish way to spend time with family, friends and associates in a ritual appreciated around the globe. Children can learn manners and etiquette at a tea party with their dolls or teddy bears. What woman hasn’t attended a mother and daughter, sorority, or bridal tea, which have long been an endearing custom in our society.
A light afternoon tea requires only scones and pastry. High tea is served later, usually around 6 p.m., and consists of a full menu or what we would call supper.
Full afternoon tea is served in three courses – sandwiches, scones and desserts.
The sandwiches are small and range in flavor from Dijon egg salad with baby watercress on toasted brioche to smoked salmon and horseradish cream on pumpernickel or even country ham and Havarti on wheat tied with chive ribbons. Cucumber is still the quintessential tea sandwich recipe.
Tea sandwiches are usually savory, crustless, small, often cut into shapes and thin-sliced. Each tea sandwich can be spread with soft butter or cream cheese to prevent soggy sandwiches. Peanut butter (with banana slices or jelly) is just right for a child’s tea party.
Appetizers are also appropriate. Next are the scones, or other tea breads such as (English) muffins or crumpets. The final course is tea cakes, which may include most any small pastry.
Serve a beverage such as champagne or punch, in addition to tea, if the gathering is very large. Fruit and cheese are also welcome additions.
Another version of afternoon tea is called cream tea. Serve only scones with clotted cream and jam.
Divide your tea party recipes, as we have. Serve something savory, then something sweet, and you can’t go wrong.
Amazingly, all tea comes from the same basic plant. Depending upon the extent the leaves are fermented, all teas are either black (fully fermented), green (unfermented), or oolong (partially fermented). Some refer to this process as oxidation, rather than fermentation. It takes several hours at most.
There are many variations of these three teas based on growing area, climate, use of young leaves or older ones, blending, and so on. One such class uses only very young leaves that are processed so little they come practically in their natural state.
The important thing is that you enjoy the tea. So with a nod to tradition, to the Victorian ladies, to other cultures, to connoisseurs, and to the merriment enjoyed by Queen Victoria and the Duchess of Bedford over 150 years ago, serve what you and your guests will enjoy most.
What to know
“Alice in Wonderland” show dates and times:
•Friday, March 18 at 10 a.m., performance for school-age children
•Saturday, March 19 at 7 p.m.
•Sunday, March 20 at 2 p.m.
Mad Hatter’s Tea Parties:
•Saturday, March 19 at 5:30 p.m.
•Sunday, March 20 at 12:30 p.m.
Tickets
•Buy online at balletartsjackson.org
•Call (731) 668-3240
•Special Occasions (Ballet Arts ticket office,) 188 Commerce Center Circle in Jackson. Monday-Friday, 10 a.m. to 6 p.m.
Tea etiquette
•The proper way to hold the vessel of a cup with no handle is to place one’s thumb at the 6 o’clock position and one’s index and middle fingers at the 12 o’clock position, while gently raising one’s pinkie up for balance.
•Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up, again for balance. Pinkie up does means slightly tilted, not straight up. It is a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.
•Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the 6 o’clock position and softly fold the liquid towards the 12 o’clock position two or three times. Never leave your tea spoon in your tea cup, rather, place it on the right side of the tea saucer.
•When not in use, place the tea cup back in the saucer. If you are at a buffet, hold the tea saucer in your lap with your left hand and 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. The only time a saucer is raised together with the teacup is when one is at a standing reception.
•Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.
•When serving lemon with tea, lemon slices are preferable, not wedges. Provide a small fork for your guests to pick up the slices, or the tea server can place a slice in the cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle.
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