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The tradition of tea started in England in the 1840s. Originally an aristocratic habit, as tea became more affordable, it filtered its way down to the upper and middle classes. This was better known as afternoon tea - a light snack or meal served around 4 o'clock, to bridge the gap between lunch and a late dinner. High tea was the name for the full meal, served around 5 or 6 o'clock, which the lower classes ate as a substitute for both afternoon tea and the evening meal.

In the United States in recent decades, the term high tea has come to refer to what was traditionally afternoon tea - a light, often formal afternoon meal or "tea party." While such usage is technically incorrect, inviting guests to a high tea in the US usually means that a formal afternoon tea will be served. "Afternoon tea" usually indicates a more relaxed gathering with friends.

To host a high tea, one must start with the tea itself. It should be served piping hot from a real teapot, which has been preheated to stay warm. Rinse the pot in warm water to preheat it. Then pour boiling water over the tea, either loose or bagged. When using loose tea, the rule of thumb is to use one heaping teaspoon of tea for each cup of water, plus one "for the pot." Let the tea steep for three to five minutes before serving. Either black or herbal tea is acceptable. For less formal occasions, iced tea may be substituted.

When delicate porcelain cups were used, it was traditional to pour the milk into the cup first in order to temper it and keep the cup from cracking from the heat of the tea. Today, with the stronger china cups, this is no longer necessary, and milk is optional. Either way, the host or hostess should pour for everyone at the table. Sugar is offered as each cup is poured, either in cubes (served with sugar tongs), or granulated. Some prefer honey as a sweetener. Sliced lemon is also a popular garnish.

The host or hostess should also serve the food, which should be light and flavorful. This is traditionally served on a tea stand, which is a three tiered tray, often with a dome that fits the top tier. There are differences of opinion on what should be served on the bottom and middle layers. Deferring to the traditional English model, the middle layer is for the finger sandwiches and savories, and the bottom level is for the sweets.

The scones rein supreme on the top layer, which is always served first, so that they can be eaten warm and fresh. At the time of serving, the scones should be cut in half

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