High tea, a term often confused with afternoon tea, usually takes the place of supper. During the Industrial Revolution, working class families would return home tired and exhausted. The table would be set with dinner foods like meat, bread, butter, potatoes, cheese and of course tea. It was termed "high tea" because it was eaten at a high dining table rather than a low tea table.

    人們常常會(huì)把“茶點(diǎn)”和“下午茶”搞混，其實(shí)茶點(diǎn)通常相當(dāng)于晚餐。在工業(yè)革命時(shí)期，工人階級(jí)的家庭成員回到家時(shí)都筋疲力盡。晚餐桌上的食物通常是肉、面包、黃油、土豆、奶酪，當(dāng)然也少不了茶。它之所以被稱為"high tea"，是因?yàn)檫@頓飯是在一張高餐桌而不是矮茶桌上吃的。

    Afternoon tea (because it was usually taken in the late afternoon) is also called "low tea" as it is served at a low table. Since this wasn't a meal, but rather like a late afernoon snack meant to stave off hunger, finger foods were the common fare. Tiny, dainty sandwiches, scones and pastries were served with afternoon tea. Finger foods afforded one the opportunity to take a petite bite and easily maintain a conversation. This is most improtant, as one is not merely taking tea to gain nourishment or satisfy hunger, but to take time to relax, converse and enjoy the company of dear friends. In England, the traditional time for tea was four o'clock or five o'clock in the afternoon and no one stayed after seven o'clock.

    下午茶(因?yàn)樗�通常是在傍晚時(shí)享用)，又稱"low tea"，這樣叫是因?yàn)樗�是放在一張矮桌上享用的。由于這不是一頓飯，而更像是一頓傍晚時(shí)分為避免饑餓而食用的小吃，因此擺放的食物通常都是可以用手拿著吃的。美味的小塊三明治、烤餅和酥皮糕點(diǎn)通常都是享用下午茶時(shí)的小吃。這些便于手拿的食物可以讓人們一邊小口品嘗一邊還能輕松地進(jìn)行交談——這是最為重要的一點(diǎn)——因?yàn)槿藗儾恢皇菫榱搜a(bǔ)充營(yíng)養(yǎng)或充饑而喝茶，而是要借此機(jī)會(huì)放松自己，聊聊天和享受好友陪伴的樂(lè)趣。在英國(guó)，傳統(tǒng)的喝茶時(shí)間是在下午四五點(diǎn)鐘，而且下午茶都會(huì)在七點(diǎn)以前結(jié)束。

    下午茶的來(lái)歷：

    In 1662, King Charles II of England married the Portuguese princess Catherine of Braganza who brought with her, as part of her dowry, a small chest of tea. As the new queen, Catherine began the serving of tea to her friends at court.

    1662年，英格蘭國(guó)王查理二世迎娶了葡萄牙布拉干薩王朝的凱瑟琳公主。公主隨嫁妝帶來(lái)了一小箱茶葉。當(dāng)上了皇后的凱瑟琳開始在宮廷中以茶待客。

    Although there is mention of "five o'clock tea" in France in the 17th century, the credit for the invention of "Afternoon Tea" is given to Anna Russell, duchess of Bedford who, during the long gap between an early breakfast and very late dinner, experienced what she called "a sinking feeling" at about 4 or 5 in the afternoon. She asked her maid to bring her a pot of tea, a little bread and butter and cake in her room. She found this arrangement so agreeeable that she began asking her friends to join her.

    盡管在17世紀(jì)的法國(guó)就有“五時(shí)茶”的說(shuō)法，但“下午茶”的發(fā)明還是要?dú)w功于貝德福德公爵夫人安娜·拉塞爾。從一大早的早餐到很晚才進(jìn)的晚餐之間有很長(zhǎng)一段時(shí)間，而公爵夫人常常在下午四五點(diǎn)鐘左右會(huì)有“一種虛脫感”。她命女仆送一壺茶、一點(diǎn)兒黃油面包和蛋糕到她房間里去。她發(fā)現(xiàn)這一餐吃得很愜意，于是開始邀請(qǐng)她的朋友們一起來(lái)享用。