English Afternoon Tea

About this tea

English Afternoon Tea was created to fill the gap between lunch and dinner during the Victorian era, when Anna, Duchess of Bedford, initiated the tradition of afternoon tea around 1840. This lighter blend was specifically designed to complement delicate sandwiches and pastries without overwhelming the palate, unlike the robust morning blends.

The blend typically combines Ceylon for brightness and clarity, Kenyan for color and briskness, with smaller amounts of Assam for body. Some blenders add Chinese Keemun for smoothness and complexity. The key is achieving a medium-bodied tea that's refreshing rather than invigorating, sophisticated rather than strong. Each tea house has its signature blend, but all aim for elegant restraint.

The flavor profile is refined and balanced: lighter than breakfast teas but with enough character to stand alone, bright and refreshing with moderate astringency, subtle complexity with notes of honey and light malt. The liquor is clear amber rather than the deep copper of breakfast blends. This is tea for conversation and contemplation, not caffeination.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 96°C (205°F) and steep for 3 minutes. The moderate temperature preserves delicacy. Can be enjoyed plain or with a splash of milk, though connoisseurs prefer it plain.

Perfect for the traditional afternoon tea service between 3-5 PM. Pairs beautifully with finger sandwiches, scones with clotted cream, Victoria sponge, and delicate pastries. This is drawing room tea - civilized, refined, and quintessentially British. The moderate caffeine content won't interfere with evening sleep.