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Recipe of Molasses Muffins for 5 o´clock tea

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Recipe of Molasses Muffins for 5 o´clock tea

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How about making both nutritious and delicious muffins? When you meet the molasses muffin, a great taste is waiting for you. Oh watch out muffins...

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Long before England, the habit of drinking tea was already present in Portugal.

Sitting with friends to enjoy a good infusion has been common since the time of the great navigations (15th and 16th centuries), when the Portuguese brought tea, originating from the Camellia sinensis plant, among other products from China.

With the marriage of the Portuguese princess Catherine of Bragança to King Charles II of England in 1662, Camellia sinensis was introduced to the English court.

Part of the princess’ “dowry”, given at the wedding, was a safe full of the plant.

Imitating the habit of the Portuguese Queen, the English nobles and bourgeois also began to drink tea.

Long after, already in the 19th century, Anna Maria Russell, the 7th Duchess of Bedford, an influential woman of society, created a custom that persists to this day.

In 1840, dinner was served around 8 p.m. and the duchess, already hungry, couldn’t wait. He started ordering a small meal near 5 p.m.

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Five-o`clock-Tea-Sandwiches Rezepte: Appetithäppchen mit Cheddar-Käse und Roastbeef. | Dr. Oetker

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Black tea origins

Tea is considered to have originated in China. But it's the delicate, fresh-tasting green tea that became popular in Eastern society and is still the base of tea culture there today. As tea culture spread and tea was processed for export to trade beyond regions, neighboring countries and eventually across oceans, it was discovered that the more oxidized black tea would retain its freshness and flavor better over long journeys than its minimally oxidized green tea cousin. In the earliest days of border trade between China, Tibet and other neighboring countries, tea was fermented, dried and pressed into bricks to be used as currency. To this day, most of the black tea produced in China is exported out of the country.

The Dutch first brought tea to Europe in 1610, it arrived in England in 1658, and then it rose in popularity in England's American colonies throughout the 1700s. Demand for tea experienced huge leaps in the 1700s as England expanded sugar imports from its Caribbean colonies. By 1800, the English were annually consuming 2½ pounds of tea and 17 pounds of sugar per capita. Some claim it was the increasing trend of adding sugar to tea that spiked the demand for strong black tea over the more delicate green tea imports.

The next leap in black tea production came in the 1800s when the Camellia sinensis assamica tea plant variety was discovered in 1823 in the Assam region of India. This native variety was much better suited to the production of the hearty, bold black teas that were in high demand. Not long after, in 1835, the English started planting tea gardens in India's Darjeeling region, near Nepal. Since India was a British colony, these different varieties of black teas quickly became popular exports to England.

Black tea processing

To understand what makes black tea black and green tea green, it's important to know that all tea originates from the same exact plant- Camellia sinensis. It's the variety of tea plant and how the plant's leaves are processed that define if a tea becomes black or green.

Black Tea Varieties

Camellia sinensis assamica is a larger-leafed varietal of the tea plant that is typically used to produce black tea. Originating in the Assam district of India, it grows in warm, moist climates and is prolific in sub-tropical forests.

Camellia sinensis sinensis is a smaller-leafed variety native to China that is typically used to make green and white teas. It evolved as a shrub growing in sunny regions with drier, cooler climates. It thrives in mountainous regions because it has a high tolerance for cold.

Hundreds of cultivars and hybrid plants have evolved from these Camellia sinensis plant varieties over time. But technically any type of tea-white, green, yellow, oolong, black or pu-erh-can be made from the leaves of any Camellia sinensis plant.

Oxidation

What makes black tea different from green tea is that during the production process, the tea leaves are allowed to fully oxidize before they are heat-processed and dried. During oxidation, oxygen interacts with the tea plant's cell walls to turn the leaves the rich dark brown to black color that black tea leaves are famous for. Oxidation alters the flavor profile of a black tea as well, helping add malty, fruity or even smoky notes, depending on the tea.

By contrast, when green tea leaves are processed, they are minimally oxidized. After being harvested, they are quickly heated and dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavor. Less oxidation means a green tea is typically lighter in color and flavor than black tea, with more vegetal, grassy or seaweed notes, depending on the tea.

Processing

Black teas are typically produced using one of two methods:

Orthodox: In this more time-consuming method of production, tea leaves remain whole or only partially broken during processing. Tea leaves are plucked from the garden, withered to reduce moisture, rolled in a variety of ways to bruise the leaves and start oxidation, oxidized to create color and flavor, fired to apply the heat that stops oxidation, and then graded for quality.

Non-Orthodox or CTC (Crush-Tear-Curl): In this sped-up version of the production process, the tea leaves are cut into fine pieces instead of rolled. The smaller pieces of leaves are more quickly oxidized, producing a one-dimensional, consistent, strong and bold black tea. The cut pieces also easily fit into commercial tea bags, which are more popular with end consumers than loose leaf tea.

Black Tea Processing (Orthodox): Withering → 1st Rolling → Oxidizing/Fermenting → Drying (110°C/65°C)
Black Tea Processing (Non-Orthodox/CTC): Withering → Cutting/Tearing/Curling → Oxidizing/Fermenting → Drying (130°C/90°C)

Our black tea is rolled immediately after withering to help get the oxidation processes started quickly. The leaves are then fully oxidized before they are dried, which is how they get their dark color and rich flavor.

For more information about the different types of tea processing, visit our " How is Tea Made? " page.

Types of black tea

Black tea is grown and processed all over the world in varying geographies and climates. Three of the largest producers of black tea today are India, Sri Lanka and Africa. In fact, half of the world's tea production comes from India. Some of the most popular styles of black tea coming out of these top-producing countries include:

While not a top-producing tea region of the world, the Tetulia region of Northern Bangladesh is home to (and namesake of) Teatulia®'s own USDA-certified organic tea garden. At nearly 2,000 acres, we're proud that our tea garden is one of the largest of its kind in the world. We cultivate the Camellia sinensis assamica tea plant variety using natural farming methods that don't harm the environment. And we use the orthodox method to process our black tea, so the fully oxidized leaf stays whole and brews into a fresh, sweet liquor with notes of apricot and honey. To learn more about Teatulia's black tea, visit our black tea product page.

Tasting black tea

The Western palate has certainly become used to typical strong black tea that can stand up to sweetener and cream or lots of ice. So for a long time, the quality and variety of black tea wasn't something that was highly regarded in the West. Mass production to meet the demand for tea was more important. But as consumers learn more about the world of tea, demand for premium, artisan, loose leaf teas are on the rise, and variety, freshness and flavor have become important distinguishing factors in choosing which black tea to sip.

When choosing a black tea to sip, remember that not all black teas taste the same. Just like with fine wine, there are so many variables that give individual black teas their own particular flavor profiles, including where it was grown, if it grew near other crops that affected its flavor (e.g. rose bushes or coffee plants), what kind of climate it grew in, if it was fertilized naturally or with chemicals, how long the leaves were allowed to oxidize when processed, what kind of heat treatment the leaves received to stop oxidization, and whether the leaves were left whole (orthodox) or cut into smaller pieces (non-orthodox) for packaging.

Caffeine content in black tea

Between coffee, black tea and green tea, coffee generally has the most caffeine content per cup, then black tea, followed by green tea. But, like any beverage brewed from a caffeinated plant, there are a lot of factors that can determine caffeine levels in your cup of black tea, including how the plant was processed and how the beverage was brewed. Some generally accepted guidelines for caffeine content are:

Buying and storing black tea

To ensure you're getting the freshest black tea you can sip, be sure and buy it from a reputable company that can tell you when and how the tea was processed and packaged.

While it won't really go "bad", tea can get stale if it sits around too long. Oxidized black tea is more shelf stable than its delicate green tea cousin. Many black teas can last up to one to two years if stored properly in a cool, dark place and in an opaque, airtight container away from light, moisture and pantry items like coffee and spices that can leach flavor into the tea leaves.

For more information about how to best care for your tea, visit our " How to Store Tea " page.

Preparing black tea

To brew the perfect cup of black tea, ask your tea vendor for brewing instructions specific to the tea you purchased, because many black teas have different ideal brewing temperatures and steeping times. Here are a few general black tea brewing tips to keep in mind:

Use fresh, pure, cold filtered water. Spring water is the best.

Black teas are typically brewed for longer periods of time and in hotter temperatures than green teas. Generally, this is somewhere between 200 and 212 degrees for 3 to 5 minutes.

If you don't have an electric kettle with temperature control, just remember that at sea level water simmers at 190 degrees and boils at 212 degrees. The boiling temperature drops about a degree for every 100 feet in altitude increase. So, generally, somewhere just off a rolling boil should be perfect for brewing your black tea.

If your black tea came with specific recommendations for brewing, use those. But using about 2 grams of loose leaf tea per 8 oz. cup of water is a safe bet.

Cover your tea while it steeps to keep all the heat in the steeping vessel.

Don't oversteep your tea! The longer your tea steeps, the more quickly it will release any bitterness and astringency. Taste your tea after the recommended steeping time and then decide if you'd like it to steep a little longer.

Most high-quality loose leaf black teas can be steeped multiple times.

Most black teas are strong enough to stand up to milk and sugar. But to truly enjoy the subtle flavor differences between the many varieties of black tea, try sipping them plain with no additives.

Sources:
TeaClass by Adagio - Camellia Sinensis http://www.teaclass.com/lesson_0111.html
About.com - Coffee and Tea: How Much Caffeine Is In Coffee, Tea, Cola and Other Drinks? http://coffeetea.about.com/od/caffeinehealth/a/How-Much-Caffeine-Is-In-Coffee-Tea-Cola-And-Other-Drinks.htm
Mayo Clinic - Nutrition and Healthy Eating: Caffeine Content for Coffee, Tea, Soda and More http://www.mayoclinic.com/health/caffeine/AN01211
The Story of Tea: A Cultural History and Drinking Guide by Mary Louw Heiss and Robert J. Heiss, 2007
New Tea Lover's Treasury by James Norwood Pratt, 1999
Specialty Tea Institute

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Tea is considered to have originated in China. But it's the delicate, fresh-tasting green tea that became popular in Eastern society and is still the base of tea culture there today.

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Um universo de receitas Bimby® - com o Cookidoo® pode descobrir iguarias deliciosas de todo o mundo. Ao iniciar sessão, encontrará sempre inspiração em milhares de receitas e ideias apetitosas.

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The tradition of 5 o'clock tea is still very much alive in England.

Although it is a typically British ritual, the five o’clock tea was taken to the island by a Portuguese princess, born on the 25th of November of 1638, who later by marriage became queen consort of England, of Scotland and Ireland.

Scones are an inspired English invention for the five o'clock tea.They are served with a clotty cream and jam.

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Ingredients

350g

self-raising flour,

plus more for dusting

1 tsp

baking powder

85g

butter,

cut into cubes

3 tbsp

caster sugar

175ml

milk

1 tsp

vanilla extract

squeeze

lemon juice

(see tips below)

beaten

egg,

to glaze

jam and

clotted cream,

to serve

Method

STEP 1

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

STEP 2

Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

STEP 3

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

STEP 4

Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

STEP 5

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

STEP 6

Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

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English Afternoon Tea Etiquette | Cuisine Code | NowThis

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https://m.youtube.com/watch?v=giD09lA-61o

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0:00 / 1:54•Watch full video

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INGREDIENTS

500g all-purpose flour

1 tsp active dry yeast

125g sugar

80g unsalted butter, softened

80g lard

1 large egg

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I really liked this job because I really like cookies and tea.

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I really liked to do this work because I love tea and biscuits, and I like to learn new things.

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The best thing about England is the Five o'clock-tea

It comprehends a big pot of tea, black tea of course, but it may also be flavoured, for example Earl-Grey, and small appetizers. Where small is often not really true. Actually, it could replace a meal. And the time is also very variable. You can get scones in the morning as well.

History of the Five o'clock-tea

There are several stories about the emergence of the Five o'clock-tea, one is, for example, that at five o'clock something was eaten and drunk, so that at dinner no unpleasant stomach sounds would be heard. Tea was not introduced to England until the mid-17th century. Drinking tea, however, was reserved exclusively to the high society, as it was very expensive, on one hand because it came from far away and on the other hand because it was heavily taxed. Only when the tea taxes were lowered towards the end of the 17th century the middle and the poorer class could afford it.

The only question left is whether the milk or the tea comes into the cup first

This question divides the tea drinkers into two groups. Originally, the milk was poured into the cup first, since the fine porcelain tableware could not stand the heat of the tea. Nowadays, this danger no longer exists, but many cling to this tradition. There is no final solution, just try it and do whatever you prefer...

With a classic Five o'clock-tea there needs to be an Etagère

Which is a rack with 3 plates one above the other. On each plate a typical appetizer is served and you eat them, from bottom to top. There is something salty on the bottom plate. Small sandwiches, topped with cucumber, egg or salmon. The scones are on the middle plate, served with clotted cream and strawberry jam. And on the top plate there are cookies and cake.

What are scones?

Scones are small buns, very lightly sweetened and very easy to make. You do not need yeast, but baking powder and therefore they do not have to rise as dough, but only in the oven. Traditionally, they are neutral or with raisins in it. In Australia I also ate a variant with Lemonmyrtle. They were delicious and lemony-fresh. However, Lemonmyrtle is almost unavailable in Europe. You should taste it on your next trip to Australia. To eat, scones are then divided in the middle and coated with clotted cream and strawberry jam.

What is Clotted cream?

Actually it's something very simple: thickened cream. You can only buy it in shops that also offer English specialties, or you can order it (unfortunately not in Switzerland) You can also make yourself at home.

Make clotted cream yourself

You only need full-fat cream. You should fill about 5 cm of cream it into a baking dish, which is then placed in the pre-heated oven at 70°C for 12 hours. After 12 hours you can take it out of the oven and let it cool down. After cooling down, you have to cover the casserole with plastic wrap and place it in the refrigerator for 12 hours, then it's finally done. Now you can carefully scoop the clotted cream from the top, while below there is the liquid part which you can use for baking or cooking.

Scones with clotted cream are of course a dream, but if you like them a little easier to digest, you can also eat them with crème fraîche.

So here's the recipe for the scones:
Ingredients for about 10 pieces:

225 g flour

1 tsp baking powder

1 Tbsp sugar

½ tsp salt

50 g butter at room temperature

Yogurt or crème fraîche, as much as necessary

1 tsp raisins (optional)

Preparation:
Preheat the oven to 200°C. Mix the first 5 ingredients, then gradually add enough yogurt or crème fraîche until a soft, malleable dough is formed.

Then roll out the dough onto some flour, it should be about 2 cm thick. With the help of a round cookie cutter (diameter 5 cm, a small drinking glass also works), cut out scones. Place the dough circles on a tray lined with a baking sheet and bake them at 200°C for 10 to 15 minutes.

They are best eaten the same day you made them 😊

Next week I'll write about ginger

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Five o'clock-tea - what could be better? - Saporidelmondo

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The best thing about England is the Five o'clock-tea It comprehends a big pot of tea, black tea of course, but it may also be flavoured, for example Earl-Grey, and small appetizers. Where small is often not really true. Actually, it could replace a meal. And the time is also very variable.

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It is well known that British people adore tea. By some researches they drink unbelievable 165 million cups of tea each day, so it is not surprise that somewhere in 17th Century they invented five o’clock tea custom. A fascination with this hot drink in United Kingdom started much earlier, with just a few bags of expensive tea leaves imported from China, which only aristocracy and upper class citizens could enjoy. They drank it usually in the coffee houses in the afternoon hours, talking about most important matters of the country. A few decades later citizens could also afford just a tiny amount of the tea leaves and enjoy this great beverage with their friends on some special occasions, like weddings and birthdays, and while the origin of the tea cookies is still passionately debated, the modern practice of serving cookies with the afternoon tea was precisely there and then invented.

I don’t know when exactly my tea cookies recipe was invented – but the original five o’clock tea cookies recipe required larger amount of margarine, so I think that it could have been put together somewhere when the margarine came to our market, like some 100 years ago. I know that my granny love to wait for their grandchildren to help her make them together, so there were bears and flowers tea cookies in the summer, and snowmen and snowflakes tea cookies in the winter (of course, many of these cookies had to be explained what they are when on the table, since we were not all artistically gifted :)).

All in all, these walnut cookies are easy to make, you just cannot go wrong with them. I’ve done these tea cookies successfully with margarine, but also with the regular butter and vegan butter as well. Each cookie variation is interesting, so it’s up to you, which fat you’ll use.

Also, you can substitute walnuts with some other nuts; I’ve tried the half walnut half hazelnut variation, and it tasted just splendid – I think that even those British gentlemen from the story above would appreciate it ;)

Five o’clock Tea Cookies Recipe:

Five o’clock Tea Cookies

125 grams / 4.4 ounces walnuts

375 grams / 13.2 ounces flour

125 grams / 4.4 ounces sugar

250 grams / 8.8 ounces butter or margarine (at room temperature)

1 egg

1 teaspoon baking powder

pinch of salt

two to three tablespoon milk

nut grinder

spatula

electric mixer

two mixing bowls

precise kitchen scale

two cookie sheets

parchment paper

1. When you decide to make these walnut cookies, first thing you should do is to take the butter / margarine out of the freezer – it should be at a room temperature when you start with the dough preparation.

2. Take the walnuts and grind them in a nut grinder (if you don’t have this grinding machine, blender or food processor can also crush nuts very well – but be careful not to overdo it).

3. Cream the butter / margarine with sugar. If you use an electric mixer, mix just for two, three minutes – over mixing will make these cookies too fluffy and airy.

4. Add egg and mix for a few more seconds.

5. Put the dry ingredients into another bowl and stir the ingredients with the spatula. Add this mixture gradually to the butter, carefully mixing with spatula, then continue to form a dough ball with your hands, adding a few tablespoons of milk until the dough become perfectly smooth. Set it aside for 15 to 20 minutes. Until that time turn the oven on to 200°C / 390°F and line two sheets with the parchment paper.

6. Now, you can make beautiful cookies out of this mixture with the cookie cutter, but I like to play with the dough and shape small cookies with my own hands (like in childhood) – this way, they are the same, but each one is a little bit different… So, for each cookie pinch the amount similar to ping pong ball and shape your own cookie creations :)

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Five o’clock Tea Cookies - JasminCookBook

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easy and simple to make walnut tea cookies that may become buttons, flowers or even snowmen.

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Caramel biscuits are a perfect dessert to accompany five o'clock tea, as per English tradition. A delicious and tasty recipe, which is made in different variations also in other countries, such as Holland. Rich in butter, caramel biscuits are prepared without the addition of eggs: they leave in the mouth the enveloping and slightly salty taste of caramel sauce, such as Breton ones. You can serve them as a snack together with tea, coffee or a good herbal tea, but also as a dessert after a meal, perhaps accompanied with a fresh lemon cream.

How to make Caramel Biscuits

Cut the butter into cubes and keep it out of the refrigerator. In a thick-bottomed pan, put the sugar (1) to caramelize with a spoonful of water.

Do not turn it over, but let it turn brown (2).

When the caramel is ready, heat the cream and add it to the caramel carefully (3). Add the salt.

Remove from the heat and add the butter to the sauce (4).

Stir constantly because the butter will have to mix perfectly with the sauce (5).

Pour the sauce obtained in the flour and begin to knead. You will get large lumps first (6), but if you continue you will get a homogeneous paste.

Form a sausage and roll it in the coating sugar (7). Refrigerate for 4 hours, or better for a whole night.

Cut the biscuits about 4 mm high (8), place them on a baking tray and bake them in a hot ventilated oven at 180° C for about 12 minutes, or until the biscuits appear golden brown. Let them cool before serving.

Tips

You choose whether to cut thicker cookies, such as English shortbread, or slightly thinner: in this case, reduce the cooking time by a few minutes.

If you want you can add aromas such as cinnamon, vanilla or lemon zest to the recipe: in this way you will get more fragrant biscuits.

If you love the taste of caramel, try the recipe for toffee, or that of panna cotta with caramel.

How to store Caramel Biscuits

You can preserve your caramel biscuits under a cake glass bell for 3-4 days, or tightly closed in an airtight container.

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Caramel Biscuits: the recipe for delicious treats perfect for tea

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Caramel biscuits are a perfect dessert to accompany five o'clock tea, as per English tradition. A delicious and tasty recipe, which is made in different variations also in other countries, such as Holland. Rich in butter, caramel biscuits are prepared without the addition of eggs: they leave in the mouth the enveloping and slightly salty taste of caramel sauce, such as Breton ones.

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In this work I have learned all about 5 o’clock tea and some curiosities about this, too. I didn’t have any idea that it was a Portuguese woman who created this tradition, but I wouldn’t like to have this tradition in Portugal because I don’t like tea!

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Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.

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Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half.

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Over the course of history, meal times haven't always been the same. For example, in the first half of the nineteenth century, in England, the two most important meals of the day were breakfast and dinner.
The tradition of five o'clock tea should be seen in this context. In fact, the story goes that the Seventh Duchess of Bedford, Anna, she had the idea in 1840 for what was to become five o'clock tea when, tired from the weariness of the afternoon, asked her servants to prepare her some tea and something sweet to eat with it. She liked to the idea so much that this ritual of five o' clock tea was soon extended to her guests.

Initially the five o' clock tea were a private event, to which the ladies of high society invited their friends.
when even Queen Victoria started organizing her own five o' clock tea, these became really formal occasions, known as tea receptions. These were generally appointments between 4 p.m. and 7 p.m. and could include up to 200 guests.
The ritual was transformed throughout the 1900 to become a real social event, which required lengthy preparations and careful selection of what to wear.
Later, this custom was extended to all the social classes.

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A delicious rhubarb loaf cake made with earl grey tea. Perfect for afternoon tea, the tart rhubarb goes perfectly with the sweet tea loaf.

Baking with rhubarb

I've been experimenting with rhubarb bakes over the last few weeks. I made the Five o'clock apron rhubarb bread and butter pudding which Mr R and me devoured in minutes. However, Little Miss R ate the bread and left the rhubarb.

Then I had grand plans for a rhubarb, custard and crumble cake which totally collapsed the second I took it out of the tin.

Tasted absolutely amazing but sadly not bloggable, although my husband did suggest that "splat cakes" could become a new baking trend.

My rhubarb tea loaf was a huge hit

I finally got it right with this delicious rhubarb earl grey tea loaf.

In my opinion you can't beat a tea loaf. This is:

almost fat free (apart from the egg - which can be easily replaced with a flax egg to make this vegan)

dairy free

full of juicy tea-soaked sultanas

contains a portion of veg (yes, rhubarb is a vegetable), and

is absolutely delicious

It's a great way to sneak in an unusual vegetable into your child's diet if they're not keen on it normally.

Rhubarb is actually a vegetable

Although it's often mistaken for a fruit and usually appears in puddings, rhubarb is actually a vegetable.

What ingredients do you need to make this rhubarb loaf cake?

You will need the following ingredients to make this rhubarb tea loaf:

300g sultanas (other dried fruit can be used too)

200g roasted or stewed rhubarb

300ml strong hot tea - I used earl grey but English Breakfast will also work fine

100g dark brown sugar

275g self raising flour (or plain flour plus 1 teaspoon baking powder)

1 egg or vegan equivalent eg flax or chia egg

Other vegetarian rhubarb recipes

Pin earl grey tea and rhubarb loaf cake for later

How to make earl grey tea and rhubarb loaf cake
If you have made this recipe I would love it if you'd leave a comment and rating below. Thank you!
Earl grey tea and rhubarb loaf cake

Mandy Mazliah

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A delicious rhubarb loaf cake made with earl grey tea. Perfect for afternoon tea, the tart rhubarb goes perfectly with the sweet tea loaf. I've been experimenting with rhubarb bakes over the last few weeks. I made the Five o'clock apron rhubarb bread and butter pudding which Mr R and me devoured in minutes.

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With this work I concluded that I got to know a little more about the culture of the English.

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With this work I concluded that I got to know a little more about the culture of the English.

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I enjoyed doing this work, discovered new things and learned some interesting facts about 5 o'clock tea.

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Ingredients

350g self-raising flour, plus more for dusting

1 tsp baking powder

85g butter, cut into cubes

3 tbsp caster sugar

175ml milk

1 tsp vanilla extract

squeeze lemon juice (see tips below)

beaten egg, to glaze

jam and clotted cream, to serve

Method

STEP 1

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

STEP 2

Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

STEP 3

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

STEP 4

Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.

STEP 5

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.

STEP 6

Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

RECIPE TIPS

KNOW-HOW

Adding a squeeze of lemon juice to the milk sours it slightly, mimicking sharp-tasting buttermilk, often used in scones but sometimes tricky to find. The slightly acidic mix gives a boost to the raising agents in the flour and baking powder.

JANE SAYS...

Scones are so quick to make that my mum would often emerge with a plateful before we'd even noticed she'd gone! I've borrowed her tip of using warm milk, and added a few tricks of my own for light scones that rise every time

TOWERING TALL

For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled. Kick-start the scones' rise with a hot baking tray and don't leave the dough sitting around. If you like your scones with lots of juicy fruit, stir 85g plump sultanas into the mix at the same time as the sugar.

Try plenty of exciting scone ideas from our sister title olivemagazine.com/scone-recipes.

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350g self-raising flour, plus more for dusting 1 tsp baking powder 85g butter, cut into cubes 3 tbsp caster sugar 175ml milk 1 tsp vanilla extract squeeze lemon juice (see tips below) beaten egg, to glaze jam and clotted cream, to serve STEP 1 Heat the oven to 220C/200C fan/gas 7.

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Carrot Cake Cupcakes Recipe + Video - Sally’s Baking Addiction

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I’ve scaled down my popular cake recipe to bring you a batch of carrot cake cupcakes that’s easier and quicker, but just as delicious.

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Preparation and cooking time

Prep: 20 mins

Cook: 25 mins

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Nutrition: per muffin

Nutrient | Unit
kcal | 205
fat | 9g
saturates | 2g
carbs | 28g
sugars | 13g
fibre | 1g
protein | 3g
salt | 0.5g

Ingredients

2 medium eggs

125ml vegetable oil

250ml semi-skimmed milk

250g golden caster sugar

400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)

1 tsp salt

100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

Method

STEP 1
Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

STEP 2
Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.

STEP 3
Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

STEP 4
Stir in 100g chocolate chips or dried fruit if using.

STEP 5
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

STEP 6
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

RECIPE TIPS

ADD YOUR OWN RECIPES

Like Charlotte, you can upload your own recipes by creating a My Good Food account here.

DOUBLE CHOCOLATE

If you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.

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Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

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The story tells that the seventh Duchess of Bedford, Anna,had the idea for the first time in 1840,tired of tiredness of the afternoon, asked her servants to prepare a tea and something sweet to eat with him. She liked the idea so much that soon this five o'clock tea ritual was extended to her guests.
Initially the English tea  remained mainly a private event, to which the ladies of high society invited their friends and acquaintances; when even Queen Victoria began to organize her own afternoon teas, these became truly formal occasions, known as tea receptions . These were usually appointments between 4pm and 7pm and could include up to 200 guests. The ritual, widespread among the upper classes, transformed throughout the 1900s to become a true social event.

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Ingredients

350 g flour

0.5 ½ pack baking powder

220 g mararine, soft

140 g suar, brown

2 teaspoon, heaped ginger powder

Instructions

1.  Put the soft (possibly soft) margarine in a bowl, mix the sugar with the ginger powder and work in. Mix the flour with the baking powder and work everything into a firm, slightly sticky dough. I always mix everything with my hands.

2.  Shape walnut-sized balls, place on a baking sheet lined with baking paper. Flatten the balls crosswise with a fork that is moistened with a little water (height approx. 1 cm). The amount is enough for about 1 tray.

3.  Bake at 200 ° C top / bottom heat in the preheated oven in the middle for about 12-15 minutes. Let cool and store tightly closed. (They last a long time in Tupperware and stay crispy.)

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The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.

For years, I couldn't seem to find a recipe for brownies that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid - super fudgy, moist, and chocolaty, with crispy edges and crackly tops. But the thing is, these brownies didn't come from a recipe. We always made them from a box. Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood.

So this fall, as I flipped through Michelle Lopez's new book Weeknight Baking , her recipe for Boxed Mix Brownies, From Scratch caught my eye. Would I finally be able to make homemade brownies that would be just as delicious as the ones from a box?

The verdict: yes! I've had this brownie recipe on repeat since the first time I tried it. It calls for basic pantry ingredients, and it's hardly more difficult than using a mix. As for the brownies, they're true perfection - glossy, fudgy, and filled with rich chocolate flavor. Trust me, you're going to want to make them ASAP!

Another thing you should do ASAP is check out Weeknight Baking ! This book is packed with crave-worthy recipes that are meant for busy weeknights. Each one comes with fun variations (I have my eye on the matcha snickerdoodles) as well as tips for becoming a more efficient baker. After years of juggling a 9-to-5 job and running her blog, Hummingbird High , Michelle is full of wisdom on how to bake on a busy schedule. She writes, "We're all doing the best we can with what we have. And I'm going to help you bake any night of the week that works for you." If you love baking, you'll love this book.

Homemade Brownie Recipe Ingredients

Back to Michelle's recipe for brownies! In order for it to turn out like (aka better than) the boxed mix, Michelle uses granulated sugar, all-purpose flour, salt, and chocolate chips. Then, she adds these key ingredients:

2 eggs + water - Michelle uses a bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn't contain any baking powder, eggs are essential for helping the brownies puff up in the oven.

Powdered sugar - The trick to making homemade brownies that are just like ones from a box! Powdered sugar contains cornstarch, which helps thicken the batter without the chemical additives you'd find in a mix.

Unsweetened cocoa powder - Michelle recommends using Hershey's Special Dark Dutch-processed cocoa powder (I used Whole Foods' 365 Cocoa Powder). Make sure to sift it if it's lumpy!

Oil - While many recipes for brownies use unsalted butter, Michelle's calls for canola oil, just like the boxed mix. I use olive oil because it's what I keep on hand, and I love the rich flavor.

Vanilla Extract - 1/2 teaspoon vanilla really amps up the chocolate flavor.

That's it! These fantastic homemade brownies are so easy.

How to Make Brownies from Scratch

First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one.

Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick!

Then, pour the batter into an 8×8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick - that's ok.

Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

Best Brownie Recipe Tips

Better chocolate chips = better brownies. In her book, Michelle writes that one of the biggest secrets to making great brownies is using large, good-quality chocolate chips. She recommends Ghiradelli's 60% Cacao Bittersweet Baking Chips, while I love Enjoy Life's Dark Chocolate Morsels. Either brand would fantastic in this recipe!

It's better to pull them out too early than to leave them in too long. No one likes dry brownies, so err on the side of caution when you're making this recipe. Bake them until a toothpick inserted comes out with just a few crumbs attached. If you're on the fence, go ahead and take them out of the oven. They'll continue to firm up as they cool!

Wait for them to cool. Try your best to resist eating these guys straight out of the oven. Letting them cool makes them gooier and fudgier, and they'll be less likely to crumble when you slice them. Plus, they'll have an even richer chocolate flavor. Trust me, it's worth the wait!

More Favorite Desserts

If you love this brownie recipe, try one of these yummy treats next!

Best Homemade Brownies

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Best Homemade Brownies - Love and Lemons

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The best brownie recipe! Made with cocoa powder and chocolate chips, these homemade brownies are fudgy, gooey, super chocolaty, and easy to make!

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The history of the “5 o'clock tea”In fact, the story goes that the Seventh Duchess of Bedford, Anna, first had the idea in 1840 for what was to become afternoon tea when, tired from the weariness of the afternoon, asked her servants to prepare her some tea and something sweet to eat with it.

https://laboratorioespresso.it › five-o...

English tea and the tradition of afternoon tea - Laboratorio dell ...

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Black tea is a simple refreshing drink without milk.

Pin

Black tea recipe with step by step pictures and video. How to make basic black tea with tips. It helps to instantly energise and kick off your lazy mood. Next to water black tea is the most consumed beverage all over the world.

Generally black tea is prepared without milk and has a lot of variations. It is brewed using water and tea powder. Adding sweetner is your choice, if you prefer add it else you can skip it completely.

Its best to drink without sugar but if you prefer you can add very little as I have did. I am really not a fan of it but still can have it occassionally.

Black tea

is very healthy

is rich in antioxidants

reduces risk of chronic diseases

helps to improve focus

How to make perfect black tea:

To begin with first boil water well. When it starts to boil rigourously, add tea powder. Let it boil for 2-3 mins, switch off. Remove from flame, keep closed for 2 mins for the flavours to steep in. Now to a serving cup add sugar, strain and add black. Mix well and it is ready to serve. Serve hot!

Variations:

Basic black tea has just tea powder, sugar and water. But there are a lot of variations:

You can add honey and lemon to make honey lemon tea.

You can make it strong or light based on your liking. Adjust tea powder accordingly.Boil f

Add more spices like cardamom, cinnamon to make it more flavourful.

You can infuse many flavours like strawberry, vanilla etc.

For sweetners you can add either honey or sugar or brown sugar or cane sugar or palm jaggery too – it depends on your taste.

Serving and Storage:

You can have it 2 times a day to have a healthy refreshing day.

Always serve hot!

I would recommend to make it fresh and consume for best strong flavour.

More related recipes:

Green tea

Ginger cardamom tea

Cinnamon honey tea

Sulaimani chai

Pin

If you have any more questions about this black tea recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this black tea recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Recipe Card

Black tea a simple refreshing drink without milk.

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Servings

2 cups water

2 tsp tea powder

1 tsp cane sugar optional

To begin with first boil water well.

Add tea powder.

Boil for atleast 3 mins.

The color changes to darker shade.

Look at the color.

Switch off.

Remove from flame, close with lid and set aside for few mins for all the flavours to steep in.

Now add sugar. I used cane sugar.

Strain and add black tea to it.

Mix well.

Add to serving glass and serve hot!

Do not boil for longer time which will give a bitter taste.

Tea powder can be of your choice. You can add tea leaves or tea powder.

I like mine with a dash of sweetness but its your personal preference.

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Step by step method to make black tea recipe:

1.To begin with first boil water well.

Pin

2.Add tea powder. Pin

3.Boil for atleast 3 mins. Pin

4.The color changes to darker shade. Pin

5.Look at the color. Pin

6.Switch off. Pin

7.Remove from flame, close with lid and set aside for few mins for all the flavours to steep in. Pin

8.Now add sugar. I used cane sugar. Pin

9.Strain and add black tea to it. Pin

10.Mix well. Pin

11.Add to serving glass. Pin

Serve hot!

Pin

My tips while making black tea:

Do not boil for longer time which will give a bitter taste.

Tea powder can be of your choice. You can add tea leaves or tea powder.

I like mine with a dash of sweetness but its your personal preference.

Pin

Reader Interactions

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a simple refreshing drink without milk. black tea recipe with step by step pictures, video and tips. how to make black tea.

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SWEET CHOUX PASTRY DOUGH:
100  G BUTTER
4 EGGS
150  G FLOUR
25  G GRANULATED SUGAR
14 CL WATER
12 CL MILK
A PINCH OF SALT
SAVORY CHOUX PASTRY DOUGH :
80  G BUTTER
4 EGGS
65  G FLOUR
20 CL WATER
A PINCH OF SALT

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I  enjoyed to do this work because I always love to learn new things and I’ve also got to know a new tradition.

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The tradition of the afternoon tea is still very much alive in England. Indeed, over the centuries, the English have become so fond of this drink that it has become an integral part of their daily life and star of a social ritual that dates back to the nineteenth century.

Both in London and in other English cities you can find many places where you can taste the real essence of 5 o’clock tea, including savory and sweet treats which are typically enjoyed at this time of day.

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Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

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Learn a skill for life with our foolproof easy crêpe recipe that ensures perfect pancakes every time - elaborate flip optional

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How to Make Tea the British Way - Anglophenia Ep 31

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By doing this paperwork, I learned a history and interesting facts  about the Five o´clock tea. It came from England in the 19th century and still is used.  I would say that our afternoon snack has the same purpose. We are getting hungry by 4-5 o´clock in the afternoon and need to grab a bite.

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Conclusion.It was interesting to search about 5 o´clock tea.  It made me remember  the experience I had in  pre- school,  we baked the scones and had them with tea.

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I really enjoyd doing this work because i love tea and cookies and because i discovered a new traditions

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I really enjoyd doing this work because i love tea and cookies and because i discovered a new traditions

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Five o´clock tea                                                                         The five o'clock tea is an English costume.Long before England, the habit of drinking tea was already present in Portugal.With the marriage of Princess Catarina de Bragança to King Charles II of England, in 1662, Camelia Sinensis was introduced to the English court.Part of the princess´dowry given as the wedding, was a safe full of tea.Imitating the habit of the Portuguese Queen, the nobles and bourgeois also began to drink tea.Long after, already in the 19 th century, Anna Maria Russel, the 7th Duchess of Bedford created a custom that persists to this day. In 1840, dinner was served at 20 and the duchess, already hungry, couldn´t wait. She then started to miss a meal near 5 o'clock. The snack contained tea accompanied by cucumber sandwiches or scones. The Duchess also invited friends to this snack.Knowing the success of these social gatherings, Queen Victoria of England adopted the event with her ladies, spreading this habt throughout her reign, which eventually became an English cultural symbol.

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Five o´clock tea                                                                         The five o'clock tea is an English costume.Long before England, the habit of drinking tea was already present in Portugal.With the marriage of Princess Catarina de Bragança to King Charles II of England, in 1662, Camelia Sinensis was introduced to the English court.Part of the princess´dowry given as the wedding, was a safe full of tea.Imitating the habit of the Portuguese Queen, the nobles and bourgeois also began to drink tea.Long after, already in the 19 th century, Anna Maria Russel, the 7th Duchess of Bedford created a custom that persists to this day. In 1840, dinner was served at 20 and the duchess, already hungry, couldn´t wait. She then started to miss a meal near 5 o'clock. The snack contained tea accompanied by cucumber sandwiches or scones. The Duchess also invited friends to this snack.Knowing the success of these social gatherings, Queen Victoria of England adopted the event with her ladies, spreading this habt throughout her reign, which eventually became an English cultural symbol.

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This work is very important to know other cultures

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This work is very important to know other cultures

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-80% of british drink tea and consume 165 million cups daily and 60.2 billion cups a year;
-The five o'clock tea is a typically British ritual, but it was taken to the island by a Portuguese princess;
-Five o'clock tea run from 3 to 6.30 pm from Monday to Friday, from 3.30 to 5.30 pm on Saturday and from 3.30 to 6.30 pm on Sunday.

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0:00 / 1:49•Watch full video

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I loved doing this work, because I learn new things about english traditions and I liked to know more about the five o'clock tea, by the fact that it was a new knowledge for me and was very interesting. To be honest, I don't like tea so much, but I really enjoyed doing this work!

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I liked to do this work because I like tea and making cookies.

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I liked to do this work because I like tea and making cookies.