If you are hosting a morning or afternoon tea for the bride, there are some traditions and practices you may want to familiarize yourself with before the event.
Holding a teacup
First, pick up the cup and saucer together, holding the saucer in one hand and the tea cup in the other. Slip your index finger through the handle, position your thumb against the top of the handle and balance the bottom of the handle on your middle finger. Grasp the cup lightly. Resist extending your pinkie finger! Instead, curve your ring and pinkie fingers against your palm.
Stirring your tea
Gently swish a spoon back and forth in your tea, being careful not to clink it against the sides of the teacup. Do not leave the spoon in your tea and do not sip tea from your spoon. When finished, place the spoon on the saucer, on the right side behind the cup.
Flavoring your tea
Milk is always served with tea; cream is too heavy and masks the flavor of tea. Pour milk into your empty teacup, then add the hot tea.
Lemon slices are nice to serve with tea. Rather than wedges, offer thinly sliced lemon wafers and provide a dish with a lemon fork (or small fork). Note: do not mix lemon and milk with your tea – the lemon’s citric acid will cause the milk to curdle.
Offer a variety of sugars to your guests, including sugar cubes, honey, sugar sticks or sugar crystals.
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