Students looking to pull out their lacy white gloves and practice proper etiquette were given a treat yesterday when the history of high tea time was presented as part of the “Swing into Spring”
High tea was served 3 p.m. in Stecker Lounge of the Ohio Union, where students learned the history of the high tea tradition. A brief history was presented by Joshua Wickham, catering chef for Oxley’s On The Go.
The common misconception is that high tea is so-named because it is served late in the afternoon, Wickham said. However, it is called high tea because the tea is served on a higher table, he said.
In England, the tradition of high tea started as dinner times were pushed farther back in the day, Wickham said. As men would retire to their studies for brandy and cigars, the women would sit around bored and hungry. They began making small sandwiches and pastries while enjoying a pot of tea together before dinner time, and the tradition stuck, Wickham said.
High tea is served between 3 p.m. and 4 p.m. It involves three courses. The first course is the small tea sandwich, often a cucumber or egg salad sandwich. Then, scones and baked goods are served with butter and a traditional English devonshire cream. Finally, the desserts are savored last. Throughout this three course snack, tea is sipped.
After the overview of high tea’s history, high tea was served to OSU students. With three large round tables set according to table-setting etiquette, each course was served along with several varieties of teas.
After going to teahouses previously, Kristy Brischke, a graduate student in higher education and student affairs, and the graduate administrative associate for the Student Activities Board, said that she really wanted to bring that experience back to students to experience as well. She plans the, “Swing Into Spring,” activities at the Union.
“It just seemed like a very spring-like thing to do,” Brischke said.
