英劇中，19世紀(jì)的淑女名媛們喜愛享用下午茶，那個(gè)場景，看起來愜意無邊。直至今日，下午茶仍是英國文化中重要的一部分。同學(xué)們，你們知道英式下午茶的由來嗎？

The warm weather outside may look perfect for outdoor exercise. But for those who are not that sporty， what could be nicer than having a relaxing afternoon tea with a few good friends and taking a break from studying？

But are you familiar with the culture of afternoon tea —its origins， whats included， and the proper etiquette？ We sum up a few things you need to know about this traditional English custom so that you can enjoy it more.

Where it all began

While the tradition of drinking tea dates back to more than 3，000 BC in China， it was not until the mid-17th century that the concept of “afternoon tea” first appeared in the UK.

In 1840， Anna Maria Russell， the seventh Duchess of Bedford， started asking for a tea tray with butter， bread and cakes at 4pm every day， as she found she was hungry at this time and the evening meal in her household was served fashionably late at 8pm. She found this new habit difficult to break and soon invited other ladies in society to join her.

This pause for tea quickly became a fashionable social event. During the 1880s， upper class and society women would change into long gowns， gloves and hats for their afternoon tea.

What an afternoon tea includes

Traditional afternoon tea， which is typically served between 4pm and 6pm， is technically a small meal， not a drink. It consists of a selection of dainty sandwiches （thinly sliced cucumber sandwiches with the crusts cut off are a classic）， freshly baked scones served with cream and fruit jam， cakes and pastries. Of course， tea or coffee， served with milk and sugar， is also provided.

Nowadays， you can enjoy a traditional yet fancy afternoon tea with pot-brewed tea and delicate snacks in many restaurants and hotels. But in the average home， afternoon tea is likely to be much simpler ―biscuits with a mug of tea， usually produced using a teabag.

Etiquette of afternoon tea

As with everything， a particular etiquette is associated with afternoon tea. Here are a few tips for ensuring your tea taking standards are faultless.

1. By definition， afternoon tea is a dainty meal. So， when you drink your tea， take small sips rather than “glugging” it down. Theres a definite order to take tea， but the actual drinking of tea can take place throughout the “meal”.

2. Similarly， the food served should be consumed in a restrained fashion as well. Sandwiches are eaten first， followed by the sweet snacks， such as cakes， pastries and scones.

3. Scones are always broken， never cut. They should be served with jam and clotted cream， or butter. The jam goes on first， followed by the cream or butter.

4. Crumpets are buttered whole and then cut before eating.

5. Cakes and pastries should be made so that the use of a pastry fork is not needed， although if thats not the case， the use of such an implement is perfectly acceptable.

6. If you take milk with your tea， pour the tea first and then add milk.

溫暖的天氣最適合進(jìn)行戶外活動(dòng)了。但對那些非運(yùn)動(dòng)型的人來說，還有什么能比在學(xué)習(xí)之余，約上三五好友一起暢享輕松下午茶來得更愜意呢？

但你了解下午茶文化嗎？包括它的起源、內(nèi)容以及禮儀？為了讓你更盡興地享受這一英式傳統(tǒng)，我們?yōu)槟惚P點(diǎn)了一些喝下午茶的必備知識。

起源

在中國，飲茶的傳統(tǒng)可以追溯到公元前3000年，而直到十七世紀(jì)中葉，英國才首次有了“下午茶”的概念。

1840年，第七世貝德福德公爵夫人安娜·瑪利亞·羅素每天都會(huì)吩咐仆人在下午四點(diǎn)備好一個(gè)盛有黃油、面包以及蛋糕的茶盤，因?yàn)樗l(fā)現(xiàn)自己每天下午四點(diǎn)都會(huì)餓，而當(dāng)時(shí)流行的晚餐時(shí)間是晚上八點(diǎn)。很快她發(fā)現(xiàn)這個(gè)新習(xí)慣令人欲罷不能，便邀請圈子里的另一些女士來加入其中。

這種茶歇很快便成了當(dāng)時(shí)的社會(huì)潮流。到了19世紀(jì)80年代，上流社會(huì)的女性則會(huì)為了享用一頓下午茶而專門換上長禮服、手套以及帽子。

下午茶的內(nèi)容

傳統(tǒng)的下午茶一般會(huì)于下午四點(diǎn)至六點(diǎn)間供應(yīng)。確切來說，這是一頓簡餐，并非僅僅喝茶而已。餐點(diǎn)包括精致的三明治（去邊面包制成的薄片黃瓜三明治則是經(jīng)典之選）、新鮮出爐的英式松餅配上奶油和果醬，還有蛋糕和其它甜點(diǎn)。當(dāng)然少不了搭配奶和糖的咖啡或茶。

如今，你能在很多餐廳和酒店享受到這樣一頓傳統(tǒng)而別致的下午茶——一壺沏好的香茗，配上數(shù)樣精美糕點(diǎn)。但在尋常人家，下午茶往往就簡單得多了——用馬克杯沖泡一個(gè)茶包，再配上幾塊餅干就可以了。

下午茶禮儀

事事皆有禮儀，下午茶亦不例外。下面這些小貼士，可以確保你享受一次完美的下午茶。

1. 顯然，下午茶是精致的一餐。所以，飲茶時(shí)要小口啜飲，不能端杯見底。雖然喝茶的順序有講究，但實(shí)際上，在整個(gè)享用下午茶的過程中，你隨時(shí)可以品嘗香茗。

2. 同樣，品嘗下午茶的食物也是十分講究的。先吃三明治，然后是甜點(diǎn)，例如蛋糕、點(diǎn)心以及英式松餅。

3. 英式松餅往往是小塊的，不再作切分。一般會(huì)配上果醬、固體奶油或黃油。先抹果醬，然后再涂奶油或黃油。

4. 吃烤餅時(shí)先要整體涂滿黃油，食用前再切開。

5. 蛋糕和點(diǎn)心都是事先準(zhǔn)備好的，因此不需要使用糕點(diǎn)叉，但如遇例外，也完全可以使用這些餐具。

6. 若要在茶中添加牛奶時(shí)，切記要先倒入茶再加牛奶。

（李 媚 供稿）