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1.Steam fresh water; do not boil.
2.Quantity of tea per 8oz of water (adjust amounts to taste):
*Black and Green Tea -1 teaspoon
*White Tea -2 teaspoons
*Herbal Tea -1 1/2 teaspoon
*Oolong -2 teaspoons
3.Allow teas to steep for 3 to 6 minutes.

Tea is only as good as the water you start with.
 

Afternoon Tea was introduced by Anna, the seventh Duchess of Bedford (1783-1857), one of Queen Victoria's ladies-in-waiting.

In her day, the aristocracy ate huge breakfasts, little lunch, and a very late dinner.  Every afternoon the duchess experienced a "sinking feeling".  One afternoon she instructed her servants to serve tea and little cakes in her boudoir.  The experience was so delightful that Anna repeated it every afternoon thereafter.

Soon others followed the Duchess' lead and in just a few decades the custom of "taking tea" in the afternoon had become well established.

Cucumbers
Thin sliced white bread
Whipped cream cheese or unsalted butter, softened.

Peel cucumbers and slice very thinly.  Sprinkle the slices with a little salt and lay on paper towels to drain. For each sandwich spread a little cream cheese or butter on two slices of bread.  Layer the cucumber slices on one side of  bread (no thicker than 1/4 inch). Cut crust off sandwiches and then cut them into squares, triangles or other fun shapes using cookie cutters.

• 2 cups chopped, cooked, boneless, skinless chicken breast
• 1/2 cup chopped celery
• 1/3 cup fat-free mayonnaise
• 1/3 cup raisins
• 3 tablespoons chopped scallions
• 2 teaspoons curry powder
• 1/8 teaspoon salt
• A few drops of hot pepper sauce
• 18 slices of white, wheat or pumpernickel bread

Directions:

In a medium bowl, stir together all of the ingredients expect the bread.  If desired, trim the crusts from the slices of bread.  Top 9 slices with about 1/4 cup of the curried chicken mixture and spread to cover the surface of the bread.  Top each sandwich with the remaining slices of bread.  Cut into squares or triangles to form 4 tea sandwiches from each larger sandwich.

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