This comes up every once in a while. I had a really nice lady who said she visited England and insisted it was High Tea, not Afternoon Tea. All I can say is that she must have gone to am American tourist spot or somewhere where they were tired of correcting Americans to have tea because I know of a place in England that calls it High Tea only because almost all of their customers are coming from the USA.
Here is an excerpt from the Tea Association of the USA on the history of it:
Anna, Duchess of Bedford, is credited with creating Afternoon Tea in 1840 when she began taking tea with a light snack around 4:00 p.m. to ward off “that sinking feeling.”
High Tea originated with the rural and working-class British, who would return to their homes at about 6:00 p.m. for a meal of potted meats, fish, cheese, salads, sweets, and a pot of strong tea.
I also have an article from the Telegraph about the Queen called “How to make an afternoon tea fit for a Queen, from her former pastry chef”.
Although this misrepresentation has been around for awhile it is a classic reason just Googling it does not mean it is always true. It is so easy for someone to say they are an authority of something and accidentally spread misinformation that gets spread around the internet. This is why influencers are losing their ground.
I became a certified tea specialist because before I became one I would have believed that it is called high tea in England. I wanted to get my knowledge from the actual experts. I actually do like the lady who got this wrong and I am not giving identifiable information because my goal is not to shame her in public, but only to give the correct information.
Yes, other things have happened in my life since the China trip and at the business too! Within the last month, I have been blending up a storm for the cooler weather that is happening whether I want to happen or not. For my business, I love the cooler weather, but for me personally, I am not a fan.
For an event, I had this last Saturday I also got 4 teas from Thailand. Three were oolong teas and one was a black tea. They are all tasty teas and Thailand is another place known for oolong teas too.
My blending again started in late spring with my Flowery Fields a white blended tea with flowers. I wanted something that did not overpower the delicate nature of a white tea. I see this a lot.
Less than a month ago I really got into blending several fall and winter teas and herbal infusions, eight in total. Two green teas, two herbal infusions, three black, and one pu-erh based tea. I have many more I want to try but holding off for a slower time in my business and do not have all of my blends at one time, intersperse new blends.
Four Thai teas with 9 teas and herbal infusions I blended.
Well, a friend of Kyle’s sent him a video about the Chinese tea industry. Guess who is in this video?
You are correct. It has Kyle, Ellainy, Louise, Gabe, and me around the 58-second mark. A few of us from the USA tea delegation who went to China in March of 2019. I really wish I could understand Mandarin because I would like to know what the video is about besides tea. It seems like a promo for the Chinese tea industry. This is the translation of the video’s name: [Everyone says tea] Vice President of China Chamber of Commerce for Import and Export of Food, Animals, and Animals–Yu Lu suggests with the video that it is promoting tea industry and business exchange between countries in China.
The funny thing is I was thinking of writing about something besides my trip to China, especially since the last 3 -4 months that is all I did then Kyle sent this video a couple of days ago. I did really enjoy myself on the trip and this might be why that one day was four posts. It was almost like I was extending the trip. Yep, this is not logical just how I feel about the trip.
Below are random pictures that I do not believe I shown in this blog yet. I figured might as well since I am still talking about my trip to China.
March 23, 2019
In the morning we traveled towards Hangzhou and had lunch at a delish restaurant that was right next to the Houtu tea factory, museum, and tasting room. We did a tour of the factory and it was very nice to see. The head of the Houtu factories was nice enough to transport, feed, and lodge us for a night in Hangzhou. There were about two dozen people and we were able to see West Lake.
The first four pictures are on the way to the restaurant. The next three are from the restaurant. The features picture is of Kyle taking a picture of our appetizers. We had two rooms for our group. You can see a bit of our second room in the featured picture.
I have a few pictures of the Houtu Tea Factory, Museum, and Tasting Room which I will show next week and the week after some of my photos of West Lake. West Lake really deserves two posts for all the lovely pictures.
March 22, 2019
We were busy in the meetings all day. We were going to go to another tea farm, but it got canceled so we were deciding if we should go to Shanghai. We were about to go there, but the owner of the Houtu graciously decided to host about 2 dozen people and to see another of his tea farm and factory. He also gave us enough time to see part of West Lake. Not too many pictures, but did have fun that evening. The Thai delegation was great at doing the reggaeton.
March 21, 2019
Well, this was a busy day. I mentioned the morning last week and this week I will do the afternoon and evening. We went to the 2019 Zhejiang Longjing Tea Stir Fixation Competition. It was really nice to see. We were lucky because some of us were able to try pan-firing (fixating) the dragonwell or Longjing green tea. I have tons of videos from the event and even was able to purchase some high-grade Longjing at the Festival. We were also able to get behind the ropes too. We were also able to really get to see a tea farm. This was the most extensive of walking and being with the tea plants. I enjoyed it immensely. The welcome dinner was this night. I did not take as many dinner photos, I guess I was too busy enjoying myself. Also please click on the links to shorter videos I took. Most are under a minute long,
The first photo is someone in the competition. The second and third photo are pictures of the head of the English tea association. The fourth photo is finished longjing. The fifth photo is fresh tea before it becomes longjing. The sixth photo is comparing the fresh with the finished product. The rest are pictures of our visit to the tea farm.
March 21, 2019
After eating breakfast we took shuttles to Houtu Tea Factory in Shengzhou. They showed us the factory, gave us a talk, set up a mid-day snack, and a tour of there tea museum. It was a pretty rainy morning, so it was nice that we were inside for it. This is a place that produces gunpowder green tea. Not really in a writing mood today, but it was a lovely day. The afternoon will be talked about next week. Thank you for reading my blog and my trip to China.
March 19, 2019
The Raabs and I did go to the Specialty Tea Exhibit again on the morning of March 19, 2019. We were able to see the whole exhibition, the day before we were only there for about a half hour to hour. When you have about eight people it is harder to a quick look at all the exhibitors. We just really went to one booth and only looked at 2 -3 booths. The Raabs and I were able to see all of the booths and taste many, many teas. Later on, we had to get back for the business side of our trip. Learning about tea trends across the world from the heads of the tea industry for each country. It was interesting hearing from the supply side and the demand side. Also, it depends on the wealth of the country what they were looking for too.
One thing I can definitely say is we did not have to worry about having enough food or tea. The dinners pictures below combined, plus add twice as much food. This does not include meals between meals and for the tea as much hot water and tea as you could drink. This was the going away dinner, but all dinners had at least double the amount of food pictured in both photos for 10 people per table. They had to stack the dishes on top of dishes because there was no room on the tables.