The Etiquette of Tea at Home. The sophistication of afternoon tea and High-tea in all its splendour. Nothing quite beats a cup of tea and a fresh scone at the right time, but when exactly is the right time? Clearly these days the answer is ‘whenever the fancy takes you’, but that doesn’t stop some insisting on the existence of a set of rules. So, let us take you by the hand. Tea has been constrained by all kinds of rules and practices over the centuries, in Britain as much as Japan.

We have listed a few 'rules' of etiquette that have grown up around the taking of tea in Britain. Feel free to keep or break them all: we’d never dream of disapproving.

HOW TO HOLD THE CUP

Hold the handle between your thumb and fingers, rather than curling your fingers through the handle. Don’t extend the little finger unless auditioning for the part of Mrs Bennett in Pride & Prejudice. Or Hyacinth Bouquet. We could go on ...

STIRRING A CUP OF TEA

It is best to move the spoon gently back and forth from front to back, rather than round and round, and to avoid clinking the side of the cup. Okay, that one is just basic good manners.

HOW TO EAT A SCONE  

Instead of cutting the scone in half, break it off piece by piece. Spread it with clotted cream and then jam. Or jam and then clotted cream. Why not try both in turn? It’s time that Great Aunt learned just what a rugged individualist you are.

CREAM OR JAM FIRST

When it comes to scones, it really depends on your preference and whether you prefer the Cornish way (cream first, then jam) or the Devon way (jam first, then cream).

MILK IN BEFORE OR AFTER POURING TEA

There is no doubt that the two practices give very different taste results. The fats in the milk are affected in different ways by either having very hot tea poured slowly into the milk, so that these fats never overheat, or by suddenly plunging milk into a large cup of hot tea. Some also claim that adding the milk afterwards counter that putting the milk in first gives a milkier, more caramelized flavour that dominates the taste of the tea. Perhaps the most decisive argument is that it is much easier to judge the correct quantity of milk in relation to the strength of the brew when adding afterwards. We favours this approach.

MILK OR NO MILK

Milk can be added to black tea according to preference but shouldn’t be added to green, oolong or infusions.

CRUST OR NOT CRUST (sandwiches) 

It’s entirely up to you. The Duchess of Bedford, one of the first people to popularise afternoon tea as a social occasion, had the crusts cut off hers; so if emulating Victorian aristocracy is your aim, go right ahead and excise. If cutting sandwiches into fingers, crusts don’t help. If triangles, either works.

HOW TO MAKE THE PERFECT CUP OF TEA

THE PROPER TIME TO TAKE TEA

Traditionally, four o’clock is recommended to enjoy afternoon Tea as it’s a respectable distance between lunch and dinner, but on our clock, any time is a good time for Tea.

AFTERNOON TEA, HIGH-TEA OR CREAM TEA 

First things first, decide what kind of tea party you’re hosting. While Afternoon Tea consists of tea, finger sandwiches, scones, and cakes or patisserie, High-tea is more of a light supper with substantive savoury dishes, sometimes a flute of Champagne, and much less commonly served. Cream tea, on the other hand, is a lighter affair, comprising tea, scones, clotted cream and jam.  

HOW SHOULD I LEAVE THE TABLE

Place the napkin on the left side of the place when leaving the table. This is an indicator to the host that you wish to be invited back.