英式下午茶的英文介绍
这是简介，还有很多细节介绍，在参考资料链接里。
Afternoon Tea is the service that comes to mind when we think of a sophisticated British tea. It’s the elegant repast served at 4 or 5 pm, consisting of tea with scones, small sandwiches, cakes and other pastries. A Cream Tea means that clotted cream is served as well. Clotted cream, also called Devonshire cream, is a thick cream made by heating milk until a layer of cream forms on its surface that is then cooled and skimmed off. Afternoon tea was invented by Anna, Duchess of Bedford (1783 – 1857), wife of the 7th Duke, in 1840 as a way to quell the inevitable hunger pangs between lunch and dinner. In other words, she “got too hungry for dinner at eight…”! In the 19th century large meaty breakfasts were common and luncheon was a light sort of picnic with no servants present. Dinner was not served until 8 pm, so it is perfectly understandable that the duchess got a little hungry in the late afternoon. Traditionally, a formal afternoon tea is performed according to certain rules of etiquette. At intimate gatherings the tea server (usually the hostess) pours the tea while seated with her guests. The server first asks Sugar?”, then “one lump or two?. The sugar, if requested, is placed in the cup using specially designed sugar tongs. Then she asks, Milk, or lemon? Milk and lemon should not be used together since lemon curdles the milk. Fresh milk is the best choice for Indian or African teas, and lemon for Ceylon or China teas.The milk is poured before the tea. (But see Tea Trivia below!!)For the lemon-takers, a plate garnished with thinly sliced lemons is offered with a small fork. Most British think that the addition of lemon is pretentious\\\/affected!After handing the cup to the guest, hot water is offered for those who like their tea weaker. Once everyone is served tea, the guests select traditional tea fare from the table or a tiered cake stand. The goodies can include crumpets slathered with butter, tea breads with fresh and dried fruits, dainty well-trimmed tea sandwiches, tall stand cakes, flaky scones, tart jams, lemon curds, small cookies, etc. Each guest takes a napkin, a small plate, and a butter knife for spreading jam, cream or sweet butter. It takes some practice to balance a full cup, saucer, plate piled high with cakes and sandwiches, knife and napkin, but dropping crumbs and spilling tea are initiation rites and part of the enjoyment of the ceremony. For Hotel restaurant or Tea Room service, wait staff serve customers at individual tables.
英式下午茶的一些英文
说到吃，我可太喜欢啦，呵呵。
一般来讲，上层社会的afternoon tea 讲究一些，通常有:beverage-饮品： black tea (milk or sugur added);staple-主食: sandwich（celery+cucumber+ham+omelette+salmon）；dessert-点心类：biscuit（饼干），cookie（曲奇），muffin（英式小松饼），fruit cake（水果蛋糕），pastry（酥皮点心）
英式下午茶的英文介绍
这是简介，还有很多细节介绍，在参考资料链接里。
Afternoon Tea is the service that comes to mind when we think of a sophisticated British tea. It’s the elegant repast served at 4 or 5 pm, consisting of tea with scones, small sandwiches, cakes and other pastries. A Cream Tea means that clotted cream is served as well. Clotted cream, also called Devonshire cream, is a thick cream made by heating milk until a layer of cream forms on its surface that is then cooled and skimmed off. Afternoon tea was invented by Anna, Duchess of Bedford (1783 – 1857), wife of the 7th Duke, in 1840 as a way to quell the inevitable hunger pangs between lunch and dinner. In other words, she “got too hungry for dinner at eight…”! In the 19th century large meaty breakfasts were common and luncheon was a light sort of picnic with no servants present. Dinner was not served until 8 pm, so it is perfectly understandable that the duchess got a little hungry in the late afternoon. Traditionally, a formal afternoon tea is performed according to certain rules of etiquette. At intimate gatherings the tea server (usually the hostess) pours the tea while seated with her guests. The server first asks Sugar?”, then “one lump or two?. The sugar, if requested, is placed in the cup using specially designed sugar tongs. Then she asks, Milk, or lemon?Milk and lemon should not be used together since lemon curdles the milk. Fresh milk is the best choice for Indian or African teas, and lemon for Ceylon or China teas.The milk is poured before the tea.(But see Tea Trivia below!!)For the lemon-takers, a plate garnished with thinly sliced lemons is offered with a small fork. Most British think that the addition of lemon is pretentious\\\/affected!After handing the cup to the guest, hot water is offered for those who like their tea weaker. Once everyone is served tea, the guests select traditional tea fare from the table or a tiered cake stand. The goodies can include crumpets slathered with butter, tea breads with fresh and dried fruits, dainty well-trimmed tea sandwiches, tall stand cakes, flaky scones, tart jams, lemon curds, small cookies, etc. Each guest takes a napkin, a small plate, and a butter knife for spreading jam, cream or sweet butter. It takes some practice to balance a full cup, saucer, plate piled high with cakes and sandwiches, knife and napkin, but dropping crumbs and spilling tea are initiation rites and part of the enjoyment of the ceremony. For Hotel restaurant or Tea Room service, wait staff serve customers at individual tables.
你知道英式下午茶有哪些有趣的礼仪吗
吃松饼时先用餐刀横着切成适当大小。
勺子一定要放在杯后，不能将勺子留在茶杯里。
拿杯时不要翘起小指。
喝茶和吃东西时不要发出声音，会被别人认为很粗鲁。
英式下午茶的特点与礼仪。
网盘里有资料，私信
求教一下英式下午茶的规矩
、喝下午茶的最正统时下午四点钟(就是一般的LowTea)2、在维多利亚时代，是着燕尾女士则着长袍。
现在每年在白金汉宫的正式下午茶会，男性来宾则仍着燕尾服，戴高帽及手持雨伞；女性则穿白天洋装，且一定要戴帽子。
3、通常是由女主人着正式服装亲自为客人服务。
非不得以…才请女佣协助以表示对来宾的尊重。
4、一般来讲，下午茶的专用茶为祁门红茶，大吉岭与伯爵茶、锡兰红茶，若是喝奶茶，则是先加牛奶再加茶。
5、正统的英式下午茶的点心是用三层点心瓷盘装盛，第一层放三明治、第二层放传统英式点心Scone、第三层则放蛋糕及水果塔；由下往上开回吃。
至于Scone的吃法是先涂果酱、再涂奶油，吃完一口、再涂下一口。
6、点心食用礼仪。
由淡而重由咸而甜。
茶点的食用顺序应该遵从味道由淡而重，由咸而甜的法则。
先尝尝带点咸味的三明治，让味蕾慢慢品出食物的真味，再啜饮几口芬芳四溢的红茶。
接下来是涂抹上果酱或奶油的英式松饼，让些许的甜味在口腔中慢慢散发，最后才由甜腻厚实的水果塔，带领你亲自品尝下午茶点的最高潮。
7、严谨的态度。
这是一种绅士淑女风范的礼仪，最重要是当时因茶几乎仰赖中国的输入，英国人对茶品有着无与伦比的热爱与尊重，因此在喝下午茶过程难免流露出严谨的态度。
甚至，为了预防茶叶被偷，还有一种上了锁的茶柜，每当下午茶时间到了，才委由女佣取钥匙开柜取茶。
8、品赏精致的茶器。
维多莉亚下午茶是一门综合得艺术,简朴却不寒酸,华丽却不庸俗…虽然喝茶得时间与吃得东西(指纯英式点心)是正统英式下午茶最重要得一环，但是少了好得茶品、瓷器、音乐、甚至好心情，则喝下午茶就显得美中不足了。
什么才是正宗的英式下午茶
与中国人饮茶一样，英式下午茶的主题当然离不开茶和茶具。
在英国维多利亚式下午茶传统里，精致的上等茶具非常重要。
一套完备的英式下午茶，必须要有陶瓷茶壶、杯具组合、糖罐、奶盅、七英寸个人点心盘、点心架、点心盘、放茶渣的小碗，这些皆为白底描花瓷器。
此外，茶叶滤匙及放过滤器的小碟子、茶匙、奶油刀、蛋糕叉以及两层或三层点心架，这些器皿都必须是擦得锃亮的银器。
更讲究一点的就连茶壶也必须得是银质的。
据说在缺乏阳光的英国，银质茶具往往透着人们对阳光的渴望。
\\r在茶的选择上，一般来说正统的英式下午茶多会选用大吉岭茶、伯爵茶或早餐茶。
都是直接冲泡茶叶，再用茶漏过滤掉茶渣倒入怀中饮用，并且只喝第一泡。
至于袋泡茶，基本上当时的上流社会是不选用的(但如今讲究似乎就没那么多了)。
若喝奶茶，则是先加牛奶再加茶。
现冲的红茶加上牛奶调出暖暖的温度，小啜一口，许久之后还能在唇齿间回味淡淡的浓香。
