Afternoon Tea
Afternoon tea is a light meal typically eaten between 3pm and 5pm. The custom of drinking tea originated in England when Catherine of Braganza married Charles II in 1661 and brought the practice of drinking tea in the afternoon with her from Portugal. Various places that belonged to the former British Empire also have such a meal. However, changes in social customs and working hours mean that most Britons will rarely take afternoon tea.
Traditionally, loose tea is brewed in a teapot and served in tea cups with milk and sugar. This is accompanied by finger sandwiches, such as cucumber, egg and cress, fish paste, ham, and smoked salmon, scones with clotted cream and jam, and usually cakes and pastries such as Battenberg, fruit cake or Victoria sponge. The food is often served on a tiered stand; there may be no sandwiches, but bread or scones with butter or margarine and optional jam or other spread.
A formal afternoon tea is, nowadays, usually taken as a treat in a hotel, café or tea shop. In everyday life, many British take a much simpler refreshment consisting of tea and biscuits at teatime.
High Tea
High tea, also known as meat tea, is an early evening meal, typically eaten between 5pm and 6pm. It is now largely followed by a later lighter evening meal.
High tea would usually consist of cold meats, eggs or fish, cakes and sandwiches.
On farms or other working class environments, high tea would be the traditional, substantial meal eaten by the workers immediately after nightfall, and would combine afternoon tea with the main evening meal. See also The UK Tea Council Definition.
In recent years, high tea has become a term for elaborate afternoon tea, though this is American usage and mainly unrecognized in Britain. This usage is disfavoured by etiquette advisors, such as Miss Manners.
Source: Wikipedia
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