aside from morning coffee which i adore, i respect tea time. whether in morning, brunch, afternoon, or evening. i take tea to be more time convenient rather than coffee which i try to only take it in the morning considering the heavy caffeine fix for my body need.

a world of tea is so wide. theres a lot types of tea, etiquette, occasion, foods that being a companion to tea and many more. so because i am interested in this tea world i created this page. here i will share my knowledge about tea. :)

{{tea varieties}}

first of all, we have to know our tea. we have to know whats inside it, whether it contain heavier caffeine, herbs, or else. 

theres alot of type of tea but most common type is black, oolong, green, and white tea. whats the difference? 

well, the first thing is the process of the tea. how it selected, picked, dried, fermented and most important is the taste.

what i get from this site about types of tea is:

Black tea is fully fermented. There are four basic steps - withering, rolling, fermenting and drying. The freshly plucked leaves are spread out to wither and then the leaves are bruised by rolling (to release the chemicals within the leaf). The rolled leaves are then spread out again to oxidise (causing the leaves to turn from green to coppery red). The level of oxidation will depend on the intentions of the tea master. For the final step, the leaves are dried by heating them in an oven until the moisture content is reduced to 2-4%.
Black tea is typically robust and has the highest caffeine content.

Oolong teas (pronounced ‘Wu-Long’) fall between black tea and green tea because they are only semi-fermented. The process is complex and differs between tea gardens so oolong teas can have a very wide array of flavours and aromas. For the manufacture of oolongs, the leaves are withered in direct sunlight and occasionally tossed on bamboo trays to lightly bruise the edges and encourage oxidation. Once the tea is sufficiently oxidised, it is fired to stop any further oxidation. It is then hand-rolled and fired anywhere between 15-25 times to bring the moisture from the inside of the leaf to the outside and to give the leaf its unique flavour and character. The final character of the tea is determined by baking the tea one last time.Most Oolongs come from China or Taiwan (often referred to by its old Dutch name, Formosa). Oolongs are generally fragrant and full bodied and are widely drunk for their digestive benefits. Due to their smooth, complex flavours, oolong teas are often favoured by connoisseurs. 

Green Tea, After the leaves are plucked, they are withered on bamboo trays. This allows the cells to weaken so moisture passes easily out of the leaf during the frying and drying stages. Without this step, moisture would stay in the leaves and the liquor would taste bitter. The leaves are then quickly steamed or pan-fried to prevent any chance of oxidation by killing enzymes in the leaf. This process preserves many of the vitamins and antioxidant properties of the leaves, making green tea renowned as a healthy and enjoyable drink. Next, the leaves are rolled to expose the moisture held deep within the leaves and then dried over heat (preferably charcoal). At the end of this process there should not be more than 4% moisture in the leaf.Green tea is produced mainly in China and Japan (although we have discovered an exquisite green tea from Sri Lanka on our travels). Green teas typically infuse to a pale yellow-green liquor with a fresh, light taste.

White teas are the most rare and delicate of teas and undergo the least processing. New buds are picked from the tea bush in early spring when the young buds are still covered in silvery downy hairs. They are picked before they contain chlorophyll so they don’t have the vegetal character associated with green tea. The buds are then withered to allow moisture to evaporate before they are dried (in the sun if possible). The silvery appearance of the buds results in a pale, straw-coloured liquor with a subtle natural sweetness and an abundance of antioxidants. White tea is very low in caffeine.

{{history of tea time}}

you may find it here

{{tea ettiquete}}

ofcourse we dont want to be a goofball when attending tea party arent we? yes, so we MUST know the basic rule of having tea. 

yea yea, some contradiction that would comes up is about “f*ck the rule, just enjoy!” but, come on.. atleast we should have some bits of knowledge right? its not a sin :)

Good Manners when Holding a Teacup at Afternoon Tea

• Once filled, holding a handled teacup correctly insures grace while avoiding spilling hot tea. One’s fingers are placed to the front and back of the handle with the pinkie finger tilted slightly up for balance. It is rude to loop fingers through the handle or to hold the body of the cup with the palm of the hand.
• Tea should always be sipped sweetly with elegance to show good manners.
• Practicing at home before attending a public party might be a wise choice when one is unfamiliar with having afternoon tea.

Tips for Tea Time Etiquette, Manners and a Making a Good Cup of Tea

• It is considered rude to stir one’s tea in wide circular motions. Proper etiquette requires the teaspoon to be held at the six o’clock position to begin. Then, any added liquid is folded lightly towards the twelve o’clock position two or three times.
• The teaspoon should never be left in the teacup. When not in use, the small teaspoon is placed on the right side of the tea saucer.
• When not in use, the teacup is placed back on the saucer, rather then held. The saucer will be on the table, or in one’s lap if there is no table.
• If having milk in one’s tea, pouring either the tea or the milk into the cup first constitutes good manners. As a side note, cream is generally avoided as it can mask the taste of the tea.
• Sugar cubes may be added to tea with or without milk.
• When having lemon with tea, delicate lemon slices are generally offered. A small fork is usually provided for adding lemon to tea.
• Another tip is not to combine lemon with milk in tea, as the lemon juice will cause the milk to curdle.

tea party etiquette: 

-A proper invitation will educate guests as to what to expect and prepare for, not just to tell them the time and place. 
 Perhaps you want your guests bring their favorite tea cup or wear a hat. This information needs to be communicated clearly in the invitation so as to avoid any embarrassing moments for you or your guests.

-While linen napkins are preferable for a formal tea, good quality small paper napkins are perfectly acceptable. (Trivia, at a good tea house, the server will place your cloth napkin in your lap for you!)

-Blot lipstick before drinking, avoiding leaving lip prints on the teacup or linens.

-If you must leave the table and are going to return, you place the napkin on the seat of your chair. When everyone has finished tea, the hostess signals the end of tea time by placing her napkin loosely to the left of the plate.

-The hostess guest of honor, if there is one, should not be stuck in the kitchen, but should be mingling and entertaining her guests while some special friends share the duties of “pourer”.

-No pourer should be at her station for more than thirty minutes. She should fill the cup 3/4 full and then ask “Would you like sugar? One lump or two?” (always use cubed sugar) since sugar naturally dissolves easier in warmer tea. Then ask if they would also like milk or lemon-but NEVER milk and lemon together, as the lemon will curdle the milk. Serve milk with tea, not cream. Real cream has a tendency to react with the acidity level in the tea and it also tends to mask the flavor.

-Ideally, the lemon is served in thin slices which can be floated in the cup. If using wedges, provide a small lemon fork to squeeze lemon, then an extra saucer or bowl for discarded rind. Avoid floating large pieces of lemon in the cup.

-Once the tea has been poured, if it is a buffet, the guest then helps himself or herself to the refreshments. If the guests are seated and must wait to be served, the refreshments should be on their table in 3-tiered platters (savories on bottom, scones in the middle, and sweets on top) or presented in courses (savories, scones, sweets in that order) on silver trays.

-Curtains should be drawn if candles are lit during the day.

-Hold your tea cup by it’s handle, using a bent index finger and thumb to ‘pinch’ the handle. Unlike the grasp used with a coffee mug, you never want to ‘ring’ your finger through the handle.

-Often, we hear ‘pinkies up!’, but the truth is that the last finger, like all of the other fingers, are simply curved inward. If, in the course of lifting your teacup to drink, your pinkie naturally extends, then it is perfectly correct to do so. If you purposely extend (or purposely inhibit) your pinkie, you’re really over-thinking it!

-Gently swish the tea back and forth when stirring. Never leave your spoon upright in the cup and likewise, be sure not to sip your tea from the spoon as well. After stirring, return the spoon to the saucer, placing it quietly behind the cup, not in front. It should be on the right hand side of the saucer, behind the handle of the cup.

-If you are served hot water and a tea bag, allow the tea bag to rest in the water for approximately five minutes, avoiding dunking the bag (it doesn’t really help the steeping process anyway) and REMOVE the teabag before drinking your tea.

-If you are standing or are seated away from a table, never lift the tea cup off the saucer when drinking, pick both up and lift the tea cup only when the saucer will remain a fairly short distance from the cup. If you are seated at a dining table, you may leave the saucer on the table.

-Remember that tea is to be sipped, not slurped and not used to wash down a large bite of food. Swallow your food before you sip your tea. One should always try a little of each course and while doing so avoid talking with his/her mouth full. That is why it is important to take dainty bites.

The TableAn intimate gathering with just a few friends allows for all the guests to be seated at one table and the use of china. The pieces do not have to match and bone china is not necessary.  A proper tea does not mean you have to run out and buy lots of expensive things. If you are short a few items, ask a close friend or relative to borrow the things you need to complete your table.  A nice tablecloth without stains or holes is essential along with cloth or linen napkins. Of course you will need cups and saucers , plates, tea spoons, sugar bowl, sugar tongs (to serve the sugar cubes), tea strainer (if the tea leaves were put directly in the pot and not in a tea ball), and lemon dish. 

Once everybody is seated, the hostess pours the tea and always ensures that each guest’s cup is full. The hostess then offers milk (never cream, since it is too heavy for tea), sugar, or lemon. Milk and lemon must never be added to the same cup, since citrus instantly spoils the milk.

{{food companion for tea}}

Tea Party Manners while Eating

• Other items for the tea table will depend on what is being served.  If scones are offered, knives will be needed to cut the scones in half.  Small bowls of jams, curds, and clotted cream will be necessary along with a serving spoon for each bowl. Forks will be needed if cake is to be served.
• When seated at the table, the napkin is put on one’s lap. The napkin should never touch the table once one is seated. Even if temporarily leaving the table, the napkin is set on the seat.
• If served scones, split the scone in half horizontally with a knife. Butter is spread on part of one of the scone’s crumb sides. This is topped with jam, if desired.
• When Devonshire cream is served with jam and scones, add a dollop by spoonful, on top of the jam.
• Tea sandwiches and treats should be eaten in delicate bites. Remember to smile and chat between bites.
• Forks should never be set back down on the table. Instead, they are set on the side of the plate.

• In England, the traditional time for tea was four or five o’clock and no one stayed after seven o’clock. Most tea rooms today serve tea from three to five o’clock. The menu has also changed from tea, bread, butter and cakes, to include three particular courses served specifically in this order:

  Savories - Tiny sandwiches or appetizers 
  
  Scones - Served with jam and Devonshire or clotted cream
  
  Pastries - Cakes, cookies, shortbread and sweets

• If tea is served buffet style, never put dirty plates, cups or accouterment back on the tea table. That goes for your napkin as well. Never put your napkin back on the table until you are ready to leave.

• When eating scones, you should follow the rules of eating any bread, eating only small bite-sized pieces at a time, with a dollop of jam first topped with cream. Once you have used your utensils, it is impolite to put them back on the table or re-use them to serve yourself more of the jam or cream, so be sure to rest them on the side of your plate.

source: here, here, and here

 {{scones}}

this is another essential in tea time. and this is my main PASSION. literally. i am sold to a scone from a market in my hometown. i nearly could not find any scone that beat the scone from that store. its the first scone i have and still the best. i will make another page for this. so check about scone in that page ya :)

{{type of tea time}}

as far as i know theres two type of tea time high tea and low tea.

High Tea is often a misnomer. Most people refer to afternoon tea as high tea because they think it sounds regal and lofty, when in all actuality, high tea, or “meat tea” is dinner. High tea, in Britain, at any rate, tends to be on the heavier side. American hotels and tea rooms, on the other hand, continue to misunderstand and offer tidbits of fancy pastries and cakes on delicate china when they offer a “high tea.”

 Afternoon tea (because it was usually taken in the late afternoon) is also called “low tea” because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room. There are three basic types of Afternoon, or Low Tea:

Cream Tea - Tea, scones, jam and cream

Light Tea - Tea, scones and sweets

Full Tea - Tea, savories, scones, sweets and dessert

source: here