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The first high teas were not nearly so elegant an affair as to what we create today. In fact, the first teas were actually quite simple affairs that originated in the United Kingdom around the early 1700's. Back then they were called the afternoon tea, and usually were a light meal that was accompanied by tea, and served around 4 in the afternoon. As meals occurred only twice daily in the United Kingdom; this small tea was to tide people over from breakfast till the main meal around 7.

Anna the seventh Duchess of Bedford (1788 to 1861) found herself growing hungry long before the evening meal, and so asked to be served a small tea within her chamber around four or five, just to hold her over till the main tea was served. This meal was a little heavier fare than that of the lighter afternoon tea but a lesser meal than the later supper. She began to invite a few of her closest friends to join her at the main (high) table for tea and this then became the makings of the first high teas. The term "High Tea" has since that time come to be understood as "Formal Tea" and as such is usually a very elegant affair. Such as that which my Melissa is now preparing to serve.

From where I sit in the drawing room I can hear the soft clinking of china cups. Melissa is preparing high tea, I can hear her humming softly to herself, as she adorns the table with her finest pieces. Only the best will do for this most special of occasions. I hear the rustle of tissue paper as she unwraps her special centerpiece. I smile imagining her at her work. She'll set one tiny little gold teaspoon, knife and fork beside each small flowery china cup and saucer. There will be slightly larger matching plates for us to partake of the food fare.

She'll have only the sweetest cuts of ham and the spiciest beef for our tea. These tempting meats we'll place atop hot scones rich with the savor of dripping butter. I can almost see her as she brings out plates of delicacies that she has baked the night before. At this moment she will be wearing her favorite linen apron, it is covered in roses, her favorite flower and also the one that matches the dishes that she has set out for her tea. The cream she pours for us will be rich and freshly milked from our old cow Bessie just this very morning. There'll also be strawberries, raspberries and grapes to go along with any number of Melissa's other freshly baked treats. I can almost taste her gingersnaps soaked in the wetness of sweet sugared tea.

I can now hear

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