The ultimate in a feminine get together, nothing is more enjoyable than a tea with the girls. Often used as theme for a baby shower, bridal shower, girl's party or other large celebration, everyone loves a tea. Well, the best part about a tea and the most underutilized part is that they can be very casual as well.

There are many different types of traditional teas. Some of them include:
-A basic traditional tea is served at 3 to 4 o'clock in the afternoon
-A spring tea is hosted in the Spring months and often served between 11 o'clock and 12 o'clock in the morning and a luncheon or more substantial finger foods are served to provide for lunch.
-A holiday tea is hosted in November and December around 6 o'clock in the evening. This is usually a candle lit event with food enough for an evening meal or more substantial finger foods.

-A high tea does not refer to a more formal affair, but rather, to a tea served on a high table like a buffet or a dining table with heavier fare.
-A low tea refers to a tea served on a low table like a coffee or occasional table.
-A cream tea is a basic and simple tea, with clotted cream and preserves served with scones.
-A light tea is a cream tea with the addition of sweet.
-A full tea is a light tea with savories, so includes savories, scones and sweet.

 

So whether you are throwing a shower for 110 or having the girls over to visit, follow these simple steps and you will be the perfect tea serving hostess, every time!

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How to Throw a Tea Party

Guest list -
Six to eight guests are perfect for an intimate gathering. Any more than that and you will most likely not be able to fit all of the items on a low table. For larger events a buffet or many large seated tables are recommended.

Setting for tea -
Items you will certainly need are:
-teapot (or two or three depending on what you are offering)
-tea cups
-saucers
-teaspoons
-sugar or more (plain, raw, cubes, honey, etc.)
-cream or more (milk, soy, etc)
-lemon slices
-finger foods

Finger foods traditionally includes a three-tiered platter with:
1) savories on the bottom
2) scones in the middle
3) sweets on the top
They are to be eaten in that order (eating your way up)

Scones are traditionally served with condiment bowls and spreaders containing:
1) Devonshire cream
2) Lemon curd
3) Jam or preserves

Setting the table -

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- Use salad plates for finger foods (or luncheon plates for a luncheon or evening meal) with a small spreader set horizontally above the plate.
- Teacup is placed to the right of the plate, handle out, with water, drink or champagne glasses to the right of the plate, but the left of the teacup.
-Set forks or spoons only as needed for specialty items (I rarely need these)and a napkin either to the left of the plate or decoratively folded on top.
-Place cards are not only helpful for seating, but fun, festive and an easy way to add your theme or colors to the table. This is where creativity comes into play
-Flowers and unscented candles are always a classic and beautiful centerpiece but feel free to get creative with it. Decorate simply and in season.

And the most important part... the tea! I could write it all out for you here, but I'd just take it from one of my favorite sites. So click here to learn how to pick and brew a perfect cup of tea like the pros!

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What to serve

I love to make menus, but here are a few traditional ideas to get you started:

Savory:
Roast beef and horseradish mayo tea sandwiches sandwiches
Cucumber, smoked salmon and cream cheese canapes
Curried chicken tea sandwiches
Lemon chicken salad in mini croissants
Goat cheese and watercress tea sandwiches
Caramelized onion tartletts
Baked potato cups with poached salmon and arugula
Cheese plate
Cherry tomatoes with herbed cheese
Cobb salad in lettuce cups

Scones:
Basic cream
Orange and currant
Blueberry
Strawberry
Chocolate chip
Maple pecan

Sweets:
Bon bons
Truffles
Tea cakes
Petit fors
Mini cupcakes
Mini loaves
Cookies
Fresh fruit kabobs
Cranberry orange bars

Remember! A tea party is about relaxing and enjoying time with your guests. So plan ahead, work ahead and then sit back and relax the fruits (or scones!) of your labor.


For more awesome tips on tea, service, and entertaining etiquette, check out my new-found tea guru, Miss Janice's blog. It's faaabulous!