For as long as I can remember, I have loved tea parties.
Perhaps my fondness for all things surrounding the ceremony of tea service comes from the pomp and circumstance that is so ingrained in this global custom.
From the fine porcelain china, often adorned with curvy rococo floral designs, to the manners in which participants are meant to present, pour and drink tea, down to the sweet and savory finger foods typically served during this midday pastime — there are a number of reasons why tea ceremonies are something I often partake in when I travel.
And it truly is universal. Tea is the second-most consumed beverage on the planet after water, and a number of countries have specific ways of serving and presenting the drink.
Admittedly, what often captures my attention about afternoon tea service is everything but the actual herbal drink.
As a proud snacker, afternoon tea is my elegant disguise to nibble between meals.
Take for instance afternoon tea service in the Sip Lounge onboard Virgin Voyages’ Scarlet Lady. Twice I’ve sailed on this ship, and twice I’ve found myself gleefully showing up promptly at 1 p.m. on sea days — even after a hearty breakfast — for the three-hour afternoon tea service.
Afternoon tea service in the Sip Lounge onboard Virgin Voyages’ Scarlet Lady. (Photo by Nicole Edenedo)
Sure, the Champagne you can add to your $19 platter is nice — but my favorite part of this service are the thick, buttery scones that come with two small cups of butter and strawberry jam, sitting atop a three-tiered serving tower.
Scones are not typically my favorite, as they can be dry, but the scones onboard the Scarlet Lady have just the right consistency to be well complemented by generous amounts of butter and jam.
Tea sandwiches, however, are my kryptonite. Those crustless, delicate, neatly shaped finger foods are always the highlight of afternoon tea for me. And not everyone serves them, sometimes opting instead to offer other savory snacks featuring salmon, cucumbers and other ingredients that can be thinly sliced or whipped into a biscuit-topping mousse.
But food is not everything that matters with afternoon tea service — the presentation and the environment are just as important.
A perfect example would be my experience last year aboard the Golden Eagle Danube Express. The opulence of afternoon tea could not be more pronounced than when it is enjoyed aboard this luxury train. I fondly remember the times sitting at the intimate table in my suite or in the luxe velvet dining carriage sipping hot tea served in fine china as I watched the bucolic landscapes of Central Europe pass by.
Yes, afternoon tea time is hardly ever about a need to quench my thirst, so much as it has been about capturing a certain feeling — a desire to feel a little fancy, stick my pinky up and dive into delicious snacks I don’t hesitate to turn into a meal.
