What is the difference between afternoon tea and high tea?

Despite what many Americans believe, "high tea" is not a more elegant or formal version of afternoon tea. In fact, these two British traditions have distinctly different origins, purposes, and food offerings.

Afternoon Tea: The Elegant Social Occasion

Afternoon tea (sometimes called "low tea") emerged in the 1840s among the British aristocracy. Legend has it that Anna Russell, Duchess of Bedford, created this ritual to address hunger between lunch and the fashionably late dinner served around 8pm. This elegant social occasion typically took place in drawing rooms where guests sat on low, comfortable chairs or sofas—hence the occasional term "low tea."

Time: Usually served between 3:00 and 5:00 PM Setting: Drawing rooms or gardens, with guests seated on comfortable low chairs Food: Light, delicate fare including:

• Finger sandwiches with cucumber, egg salad, or smoked salmon
• Scones with clotted cream and jam
• Pastries and sweet treats
• Fine cakes and biscuits

Beverage: Premium loose-leaf teas served in fine china

Afternoon tea became an important social ritual among the upper classes—a chance to display fine china, practice etiquette, and engage in polite conversation. Today, it's this version of tea that luxury hotels and tearooms typically offer as a special occasion experience.

High Tea: The Substantial Working-Class Meal

Contrary to its grandiose-sounding name, high tea originated among the working classes of Industrial Revolution Britain. Factory and mine workers returned home hungry after long shifts and needed a substantial evening meal. The "high" in high tea refers not to its sophistication but to the high dining tables where workers sat for their meal.

Time: Typically served between 5:00 and 7:00 PM Setting: Kitchen or dining room at a high table with chairs Food: Hearty, filling dishes such as:

• Meat pies and savory tarts
• Cold cuts, cheese, and pickles
• Fish dishes like kedgeree or kippers
• Baked beans on toast
• Sausage rolls and Scotch eggs
• Heartier cakes and baked goods

Beverage: Strong tea, sometimes beer or cider

High tea was essentially dinner for working families—a practical, substantial meal rather than a social occasion. The food was filling and designed to restore energy after a day of physical labor.

Modern Interpretations

In contemporary settings, especially in the United States and for catering purposes, the distinction has become somewhat blurred. What many luxury hotels and restaurants advertise as "high tea" is actually afternoon tea, capitalizing on the perception that "high" means more upscale.

For catered events, a modern approach might combine elements of both traditions:

• The elegant presentation and social aspects of afternoon tea
• Some heartier savory options inspired by traditional high tea
• A progression from savory to sweet similar to afternoon tea
• Flexible timing to suit contemporary schedules

The beauty of today's tea service is that it can be adapted to suit different occasions while maintaining connections to these rich cultural traditions. Whether you're looking for a light social gathering or a more substantial meal experience, understanding the historical distinction helps create an authentic and appropriate tea event.