Five o'clock, an embroidered tablecloth, a porcelain teapot and a tiered stand of sandwiches and cakes. The image of the English afternoon tea has remained the symbol of an entire age – the Victorian era.
How tea became England's drink
At first, tea was a luxury. Until the end of the 18th century, the duty on tea in England was so high that a large share of the tea drunk in the country was smuggled in. In 1784 the Commutation Act cut the tax dramatically, and tea became affordable for ordinary people too. In the decades that followed, the British began growing tea in India: first in Assam, where they found a local variety of the tea plant, then in Darjeeling and Ceylon (today's Sri Lanka). By the end of the 19th century, Indian and Ceylon black tea had overtaken Chinese tea in Britain.
A hungry duchess and a new tradition
In the first half of the 19th century, dinner was served later and later in English aristocratic homes, sometimes not until eight or nine in the evening. Anna Maria Russell, Duchess of Bedford, felt that familiar late-afternoon “sinking feeling”, so she began asking for tea, bread and butter and cakes to be brought to her room. Soon she was inviting her friends too – and the habit became a social ritual.
Afternoon tea and high tea
Many people confuse the two. Afternoon tea was the elegant tea of the aristocracy, served in the drawing room on low tables, with dainty sandwiches, scones with cream and jam, and fine cakes. High tea, by contrast, was the hearty evening meal of working people, served at the high kitchen table, with meat, pies and, of course, strong tea.
The three-tier stand
The symbol of afternoon tea is the stand with three stacked plates. Each tier has its purpose, and you eat from the bottom up:
- Bottom – sandwiches. Small and crustless, cut into triangles or fingers: cucumber, egg mayonnaise, smoked salmon.
- Middle – scones. Served warm with clotted cream and strawberry jam. Whether the cream or the jam goes on first is still a matter of dispute between Devon and Cornwall.
- Top – sweets. Small cakes, fruit tarts, fine biscuits.
Victorian tea etiquette
Afternoon tea had its rules: the hostess poured the tea, guests held the saucer in the left hand and the cup in the right, the spoon was never left in the cup, and the conversation was light and pleasant. Fashion followed the ritual too: tea gowns appeared, looser dresses worn at home for these gatherings. Some of these rules still hold today – you'll find them in our article on tea etiquette.
Milk was added to black tea, and an old English argument divides tea drinkers into those who put the milk in before the tea and those who add it after. It is said that pouring the milk first came from the fear that hot tea might crack delicate cups, while those who owned fine porcelain could afford to pour the tea first.
Which tea to serve at an afternoon tea
Black teas are the classic choice: a balanced blend of Ceylon and Assam such as Five o'Clock Tea, or a flavoured black tea for a more festive touch. For guests who avoid caffeine, a rooibos or a fruit tisane rounds off the table perfectly.
How to host an afternoon tea at home
- The time. Between 3:30 and 5 pm, so it replaces neither lunch nor dinner.
- The table. A light-coloured tablecloth, linen napkins, cups with saucers and, if you have one, a porcelain service. The pieces don't all have to match: odd cups have their own charm.
- The teas. Two or three are enough: a classic black tea, a flavoured one and a caffeine-free infusion, for example from our rooibos collection.
- The food. A few sandwiches, some scones and two or three kinds of small cakes. Everything should be eaten in two or three bites.
- The pace. The host pours, and the teapot is refreshed as you go. Don't rush: an afternoon tea usually lasts an hour or two.
Frequently asked questions
Why is it called “five o'clock tea”?
Because the Duchess of Bedford took her tea between lunch and a late dinner, at around 4–5 pm. The phrase has remained a byword for the afternoon ritual.
What tea do the English drink at breakfast?
Usually a strong blend of black teas, often with plenty of Assam, which takes milk well. For the afternoon, finer blends with Ceylon or Darjeeling are preferred.
Can you add milk to any tea?
No. Milk goes with strong black teas. Green, white and flower- or fruit-flavoured teas are drunk without milk so their aroma isn't masked.
“Tea in the Victorian Era” at Calea Victoriei
On 14 February 2026, Liliana Nestor, co-founder of the Sakura tea house and TeaLove, spoke about Victorian tea at the Calea Victoriei Foundation in Bucharest – about the Duchess of Bedford, the rituals and objects of the era and the good manners that defined it. You'll find other gatherings on our Press & events page.
You'll find all our black teas suited to an afternoon tea in the Black tea collection.