Afternoon Tea Etiquette

LET’S START WITH THE BIG ONE. WHICH GOES ON THE SCONE FIRST: JAM OR CREAM?

In Devon they put cream first; in Cornwall they put jam first. There’s lots of inter-county rivalry over this. Personally I like my scones Devon style, because I believe a scone is merely a vessel for clotted cream and we should pile as much on as possible.

ON A RELATED NOTE, MILK FIRST OR SECOND?

Originally, milk was always put in first. Bone china was expensive and often had flaws in the glaze: you wouldn’t want to crack your precious cup with hot tea, so you put milk in first to protect it. Wealthy tea-drinkers had high-quality of china, of course, so they could put the milk in afterwards (or not at all). So in time this all became a mark of social status.

Frankly, I think it’s completely up to you. It also depends on how you brew it: brewing tea directly in the mug requires that you put the milk in afterwards, though if you brew it in a pot it can then be poured over the milk.

HOW SHOULD ONE STIR ONE’S TEA?

Strictly it shouldn’t be “stirred” in a circular motion: instead move the spoon from 6 o’clock to 12 o’clock, as though you’re folding the tea over. (This officially makes the British seem as stiff as a board.) Do this 2–3 times, then place the teaspoon on the right-hand side of your cup, on the saucer.

TEABAGS OR LOOSE LEAF?

Loose leaf. If you’re doing afternoon tea right, you’ll be using a teapot – so you should brew loose leaf tea in the teapot, then reinfuse it with fresh hot water to keep your tea party going. You’ll also get a more complex taste.