By Laura Imaz
Are you surprised if I tell you that the origin of the term has to do with the height of the table where it is served? I didn't know it until they taught it to me at EAT (Argentina School of Tea, where I'm a graduate)
The LOW tea was served at low tables . Very elegant and sumptuous, from dishes and pastry , to guests and place of service.
It has its origin in the label created by the Duchess Anne of Bedford, lady of the escort of Queen Victoria, who began to assemble social gatherings in her rooms in mid-afternoon. On a low table were laid multi-storey fountains with pastry and salty snacks , and all the tableware for tea.
Wishing to imitate the custom of royalty, years later and when tea was cheaper (coming from the English colonies India and ex-Ceylon, today Sri Lanka) and accessible to everyone... it was the people who created the HIGH tea . It is served at high tables, later/night, accompanied by meats and even vegetables . The crockery is simple, because it is a family reunion and is served in the houses.
So in its origins, LOW was a social gathering of etiquette and for the nobility. And the HIGH was a simpler family reunion and for the village.
I love discovering these stories, and do you?
Until the next infusion.
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