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  • Tracey van Lent

    "Afternoon tea is most often served on a three-tiered silver stand. We always taste first with our eyes! There is a preferred sequence when plating tea foods on a tiered tray. Begin eating from the bottom tier and work your way up.The three courses should be: bottom tier: tea sandwiches and savories; middle tier: scones or crumpets; top tier: pastries, tarts, or any dessert-type sweet. Be sure no single item overshadows any other. It is all about perfect balance and harmony."

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