‘High Tea,’ an Actress and a Duchess

Fanny Kemble in “Records of a Girlhood” attributes the introduction of the afternoon meal into this country, to the then Duchess of Bedford. Fanny Kemble paid a visit to Belvoir Castle in March, 1842, and she relates how a mysterious invitation was received to the Duchess’ private rooms, where she found a small group of friends partaking of tea in a private and rather shame-faced way... —Fanny Kemble was not only a notable British actress in the early and mid-19th century, but she was a well-known and popular writer. —Photo, public domain

“High tea” is said to be of American origin. The earliest mention of it, according to Dr. Murray, goes no further back than 1850. In fact, tea as an afternoon meal, is not much older. It is thought to have originated in 1837 in the house of Mme. de Circourt, a Russian lady, whose salon in Paris was at that time much frequented by the most intellectual society of day. The fashionable dinner hours were then getting late, and she introduced a 4 o'clock light meal, at which tea was served.

Fanny Kemble in “Records of a Girlhood” attributes the introduction of the afternoon meal into this country, to the then Duchess of Bedford. Fanny Kemble paid a visit to Belvoir Castle in March, 1842, and she relates how a mysterious invitation was received to the Duchess’ private rooms, where she found a small group of friends partaking of tea in a private and rather shame-faced way, and dates the 5 o’clock meal from this time. But it was several years later that the practice became general.—London Chronicle, 1904

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Etiquette and French Tea Customs

"le 5 o'clock," has by this time become thoroughly domesticated in Paris

French Tea Drinking

The afternoon tea habit, or as it is known to our French cousins, "le 5 o'clock," has by this time become thoroughly domesticated in Paris. It is not so long ago that the name was greeted with an indulgently superior smile as "so English you know," and therefore hardly worth the serious consideration of the Parisienne, whose duty was not to follow fashions, but to set them. Yet gradually the tea table began to make its appearance in Paris salons. 

Those who had been in the habit of paying calls where mere words were exchanged found it pleasant also to receive a dainty cup of tea. The visitor, when her turn as hostess came about, repeated the refreshment, and the fashion spread. But the foreign custom in passing into Parisian life is always, to a certain extent, transformed and Parisianised.

Tea gown, circa 1902

The case of afternoon tea was to transplant the little function from the home circle, making it a feature of more public life. Between 4 and 6 o'clock every afternoon, French society now betakes itself to certain well known tea rooms.

Visits must, of course, be paid at this season, but they are cut short so as not to interfere with the tea. A Parisian now says, "Come and have tea with me at Ritz's," whereas not so long ago she would have said. "Come and see me at home." 
                 – From The Los Angeles Herald, 1904

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Etiquette and Victorian Tea Science

Making Tea Scientifically 

An English Analyst Sets Down the Rules of the Process

Professor Goodfellow, the well known English analyst, gives these rules for making "good" tea: 

1. Always use good tea. 

2. Use "two" hot, dry earthenware teapots. 

3. Use soft water which has just got to the boil. 

4. Infuse about four minutes. 

5. Pour off into the second hot, dry teapot. 

6. Avoid second brews with used tea leaves. 

The fact that tea, as served in France is so often bad, may be accounted for by the omission of some one, or perhaps all, of the above rules in its preparation. They are all necessary to make a, cup of really good tea, and if they were more often strictly adhered to tea would oftener be a delicious beverage. Even at the best "afternoon tea" rooms in England, America and France I do not believe that "two" hot, "dry" teapots are often used to make tea "fresh for each customer," or that the tea leaves thereafter are thrown away.– The Los Angeles Herald, 1899

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