Please do come to tea at Mapperton on Friday 24 June – and help us celebrate National Cream Tea Day!
On that day a garden entry ticket will be £10, which will include a delicious cream tea – using Mapperton Jam – at the Sawmill Café.
And because we like to do things properly, here are the Top Ten cream tea etiquette tips, courtesy of the Cream Tea Society.
- Loose-leaf is best. Brew loose leaves in a cup, but remember to serve a second pot of hot water – just in case you’ve over-brewed.
- If you don’t want to pour, don’t sit near the pot. The person nearest the pot should pour for everyone (if you’re clumsy, best make sure it’s not you).
- Make the perfect brew. Allow the tea to brew for at least three minutes before pouring – time enough for the full flavour to infuse.
- Tea before milk. Pour the tea first, followed by milk (so you can accurately judge the required strength) and then sugar.
- Spoons on saucers, please. Once you’ve stirred, place your spoon on your saucer (think of the table cloth).
- No outstretched pinkies! Always hold the cup between your thumb and forefinger. Contrary to popular opinion, sticking your little finger out does not a lady/gentleman make.
- No knives needed. The perfect scone should break apart with a simple twist but they’re very useful for spreading the jam and cream! Just make sure you’ve got your saucer to catch the crumbs.
- Spoon then spread. If the table is laden with bowls of jam and cream, spoon your desired amount onto your plate first, before spreading them thick on your scone.
- Jam before cream. While there’s much debate around which goes first (a dispute dividing Cornwall and Devon), etiquette gurus Debrett’s say you should spread your jam before dolloping cream on top.
- A final word. Never use whipped cream. It’s utterly improper.