Serving North Jersey
and metropolitan area

(973) 378-9445

All Teas will be served on a 3 Tier stand

Assorted Teas in a Tea Box will be displayed


History of Tea- 19th Century

According to legend, one of Queen Victoria’s (1819-1901) ladies-in-waiting, Anna Maria Stanhope (1783-1857), known as the Duchess of Bedford, is credited as the creator of afternoon teatime. Because the noon meal had become skimpier, the Duchess suffered from “a sinking feeling” at about four o’clock in the afternoon. At first the Duchess had her servants sneak her a pot of tea and a few breadstuffs. Adopting the European tea service format, she invited friends to join her for an additional afternoon meal at five o’clock in her rooms at Belvoir Castle. The menu centered around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea. This summer practice proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for “tea and a walking the fields.” The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses.

High Tea is often a misnomer. Most people refer to afternoon tea as high tea because they think it sounds regal and lofty, when in all actuality, high tea, or “meat tea” is dinner. High tea, in Britain, at any rate, tends to be on the heavier side. American hotels and tea rooms, on the other hand, continue to misunderstand and offer tidbits of fancy pastries and cakes on delicate china when they offer a “high tea.”

Afternoon tea (because it was usually taken in the late afternoon) is also called “low tea” because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room. There are three basic types of Afternoon, or Low Tea:

Cream Tea Tea, scones, jam and cream
Light Tea Tea, scones and sweets
Full Tea Tea, savories, scones, sweets and dessert

In England, the traditional time for tea was four or five o’clock and no one stayed after seven o’clock. Most tea rooms today serve tea from three to five o’clock. The menu has also changed from tea, bread, butter and cakes, to include three particular courses served specifically in this order:

Savories Tiny sandwiches or appetizers
Scones Served with jam and Devonshire or clotted cream
Pastries Cakes, cookies, shortbread and sweets

Tea Etiquette

Pick up your cup and saucer  together – holding the saucer in one hand and cup in the other. The best way to hold a tea cup is to slip your index finger through the handle, up to almost the first knuckle, then balance and secure the cup by placing your thumb on the top of the handle and allowing the bottom of the handle to rest on your middle finger. Hold the cup lightly, by the handle – your pinky doesn’t have to be extended (Contrary to popular belief, the ring and pinkie fingers should not be extended, but should rest by curving gently back toward your wrist). Hold the saucer under your cup while you sip your tea (lest you should spill or dribble).

When stirring your tea, don’t make noises by clinking the sides of the cup while stirring. Gently swish the tea back and forth being careful not to touch the sides of your cup if possible. Never leave your spoon in the cup and be sure not to sip your tea from the spoon either. After stirring, place your spoon quietly on the saucer, behind the cup, on the right hand side under the handle.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, use lemon slices, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea  cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle.

Guidelines for Brewing the Perfect Pot of Tea

Your tea will only be as good as your water. It is best to use filtered or spring water only. If you must use tap water, take water during the day time from a tap and leave it out overnight. Once the water as come to the boil, take off the lid of the pot, turn fire down to low and continue to heat for 5 minutes; This gets rid of any unpleasant smells the water may have.


Wait until the water is near boiling, then pour a little into the teapot and swirl it around. This warms the pot so that it is at an optimum temperature for holding the tea. Empty the pot.


To the warmed teapot add one slightly rounded teaspoon of a tea per cup plus one teaspoon for the pot. Or use one tea bag in the pot for each cup.


When the water in the kettle has reached a rolling boil, pour it in the pot and allow the tea to steep for three to five minutes.


New Worlds Tea Sandwich Choices

Tea Sandwiches are served on the middle of the Tier

(Radish Sandwiches on Zucchini Basil Muffins)

CARROT GINGER TEA SANDWICHES  This Carrot and Ginger recipe comes from the Fairmont Empress Hotel in Victoria, British Columbia, Canada. A fabled Victoria landmark, The Fairmont Empress has played host to royalty, celebrities, and guests from around the world since 1908.

Chicken Curry Tea Sandwich

Cucumber Mint Tea Sandwich

Cucumber Tea Sandwich

Goat Cheese & Watercress Tea Sandwich

Putting on the Ritz Egg Salad Tea Sandwiches

Radish Sandwiches on Zucchini Basil Muffins

Smoked Salmon Sandwiches on Pumpernickel

Spring Radish Tea Sandwiches

Filet Mignon, Horseradish and Cornichon Tea Sandwiches

Sliced Ham with Sharp Cheddar and Dijonaisse

Sliced Turkey with a Raspberry and Nut relish

Walnut Tea Sandwich

White Tuna with Wasabi Mayonnaise and Fresh Pineapple

New Worlds Scones & Quick Breads

Scones are served on the top Tier

A Quick Explanation of Scones:

Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devon shire cream or crème fraiche). It is thought that the name comes from the Stone of Destiny (or Scone). Scottish kings have been crowned upon this stone for more than a thousand years. The present British Queen Elizabeth II was crowned on the Stone in 1953. The original version of scones was made with oats and griddle baked. Today they are flour-based and baked in the oven and come in various shapes (triangles, rounds, squares, and diamonds).

Cherry Scones Date Drop Scones
Orange Poppy Seed Scones Wonderful Scones
Mincemeat Nut Bread Best Blueberry Muffins
Zucchini Bread Vanilla Bean Loaves


New Worlds Spreads & Toppings for 2011

These toppings are placed around the Tier on the table and are used for the scones and breads


Lavender Jelly

Informative information about Lavender Jelly:


This exotic and gorgeously pretty lavender jelly will truly delight your taste buds with pleasure. In fact, you will absolutely LOVE the taste! This jelly would be wonderful served as a dessert with ice cream, pudding, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. How about serving it over brie cheese as a wonderful appetizer? Let your imagination be your guide


Lemon Curd

Facts on Lemon Curd:

A British teatime favorite. This sweet, yet tart, velvety spread is heavenly

on freshly baked scones, muffins, and tea breads


Devon shire Cream (AKA: Clotted Cream or Devon Cream)

“Tid Bit of Information”


Originally from Devon shire County, England, it is a thick, buttery cream often used as a topping for desserts. It is still a specialty of Devon, Cornwall, and Somerset as this is where the right breed of cattle are raised with a high enough cream content to produce clotted cream. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter. Before the days of pasteurization, the milk from the cows was left to stand for several hours so that the cream would rise to the top. Then this cream was skimmed and put into big pans. The pans were then floated in trays of constantly boiling water in a process known as scalding. The cream would then become much thicker and develop a golden crust which is similar to butter


New World Dessert and Sweets for Tea in 2011

Sweets are served bite size on the bottom Tier



Chocolate Covered Strawberries


Cranberry Tartlets


What is an English trifle?

It is a cake well soaked with sherry and served with a boiled custard poured over it. The English call this cake a “Tipsy Pudding.” George Washington is said to have preferred trifle over all other desserts. If you don’t have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl.


Red, White and Blue Trifle


English Trifle

Lavender Tea Cookies


Lemon Bars Deluxe


Orange or Lemon Poppy Seed Cake

Russian Teacakes/Mexican Wedding Cakes/Swedish Tea Cake

Assorted Petite fors

Chocolate Truffles

Pick-up Bars