【下午茶?甜點篇】吃什麼，怎麼吃？

【下午茶?甜點篇】吃什麼，怎麼吃？

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三明治 Sandwiches

人們相信，三明治是由三明治伯爵四世John Montague發明的（對，三明治是一個姓）。這位三明治先生嗜賭成性：他廢寢忘食地打牌，吃飯也不願意離開牌桌，——他甚至要求僕人把乳酪和肉呈到牌 桌上，但是他又發現這麼吃會把手弄髒，影響了打牌的進度。因此，他想出了一個絕妙的主意——把食物夾在兩片麵包里，這樣就不會弄髒手了！自此，三明治誕生 了。

The sandwich was invented by the fourth Earl of Sandwich John Montague. Montague was a gentleman who loves gambling--even more than meals – he was not willing to leave the card tabel for one moment, that he asked his staff to bring him meat and cheese at the table. But then he found his hands would still become messy – thus ruining his game. He then had the idea to put the food between two slices of bread so his hands could remain clean. Thats how the sandwiches was born!

三明治的發明者——三明治伯爵四世John Montague

在下午茶桌上出現的三明治一般比較小巧精緻，並且麵包皮應該是被切掉的。三明治的夾心一般是熏三文魚、蛋黃醬、火腿……當然，還有黃瓜。

For afternoon tea, the sandwiches are a much more dainty affair and the crusts should correctly be cut off. Fillings are usually, smoked salmon, egg mayonnaise, ham… and, of course, cucumber.

在製作三明治時，切記不要把夾心塗的太厚。不然的話，當客人一口咬下去，而夾心卻從另一端飛了出來，那就太尷尬了！

When preparing sandwiches, remember to not over-fill them , to avoid the most embarrassing situation: when guests bite into them the filling shoots out!

下午茶食用的小三明治可以是長長的、矩形的，也可以是三角形的。

Finger sandwiches can be long and rectangular, or triangular.

司康餅 Scones

傳統的司康餅來自蘇格蘭，一般是三角形的，用燕麥烤制而成。現在流行的司康餅一般是球形的，用麵粉和烤箱製成。

The scones used to be triangular when they came from Scotland ,made from oats and were griddled. But today, scones are usually round, flour-based and oven baked.

司康餅的起源來自於蘇格蘭的斯康宮，那是蘇格蘭國王和王后加冕的地方。傳統的司康餅是非常樸素的，但在現在流行的司康餅中，可以加入水果或是葡萄乾，甚至在美國，還可以加在司康餅里加巧克力片呢！

The origin of the scone is thought to come from where Kings and Queens are crowned--the Scone Palace. Traditional scones are plain, but he raisins and fruits are added to modern scones, and the Americans even add chocolate chips to them.

司康餅是麵包的一種，所有的麵包都應該用手掰著吃，而不是用刀切著吃。製作精良的司康餅應該在表面當中有一條小縫，便於你把它掰開。

Scones are some kind of bread,so that they should be broken but not cut. To eat a scone, simply break it in to two halves with fingers. A well-made scone will have a break in the middle and easily broken.

果醬和凝脂奶油都是司康餅的傳統搭配。用茶勺分別舀一些果醬和奶油到你的盤子里，再用小刀把它們塗在掰開的司康餅上。對於先塗果醬還是奶油，並沒有死板的規定，但是我推薦大家先塗果醬。吃司康餅的時候是用不著叉子的，並且，不能直接用司康餅去沾果醬或奶油哦！

Jam and clotted cream are the traditional partenrs to scones. Take a portion of each from pot to plate with teaspoons, then use your knife layer the scone. Whether you put jam or cream on first is personal preference, but I recommend you to spread jam first. Do not dip your scones in jam or cream.

蛋糕 Cakes

在下午茶中，蛋糕和麵糰應該是最後食用的。而這兩種點心的家族非常龐大：迷你布朗尼、馬卡龍、小塊的胡蘿蔔蛋糕、小蛋糕、迷你草莓撻……

The cakes and pastries are eaten last in the afternoon tea affair, and they have a really big familiy: including miniature brownies, macaroons, small chunks of carrot cake, tea loaf or tiny strawberry tarts.

用來食用這些美味的工具，就是甜點叉了。甜點叉是一種小小的叉子，與常見的四齒正餐叉不同的是，它有三個叉齒，最左邊那個叉齒往往更粗一些，像一把小刀一樣，可以用來切開蛋糕。

To have all these attractive desserts, you may need the pastry fork .A pastry fork is a small fork with three tines, as opposed to main forks which have four, and shaped like a knife so you can cut into the cake or pastry.

茶 Tea

一般來說，用茶葉泡的茶會比袋泡茶更好喝，因為袋泡茶大部分是用茶葉梗做成的。如果用茶葉泡茶，你會需要放在茶壺裡面的茶漏，使用茶漏可以保證在倒茶時不把茶葉倒出來。

Regularly, tea leaves give the best flavour rather than tea bags, which is usually made from the remnants of proper tea leaves. A tea strainer is required,if u decide to use loose tea,to catch the leaves going into the cup.

泡不同的茶需要不同溫度的水。人們往往以為所有的茶葉都能經受的起沸水的溫度，但其實這是錯誤的。紅茶是完全可以承受沸水的，但其他種類的茶需要特別對待。

Different teas need different water temperatures. Not all teas can bear boiling water poured on them, a mistake many make. Black teas can, on the whole, cope with boiling water. But others require different temperatures.

最簡單直接的方法其實是閱讀茶包上的指示，或者諮詢茶葉鋪子和製造商，聽取他們關於泡這種茶的建議。

The simpliest way is to read the mannual of the tea packet, or consult the teashop or manufacturer as to what their advice is for getting the best from your tea.

不過，不論你喝的是哪一種茶，按照以下的步驟泡茶總是沒錯的：

Whatever type of tea you are having, its safe to follow the below steps:

1）把水燒開，稍等幾秒後，倒入三分之一茶壺的水

Boil the kettle, pour in one third of the hot water after several seconds.

2） 晃動茶壺，讓茶壺吸收沸水的溫度，以保證下一壺水的熱度全部留給茶葉，以保證茶葉被充分泡開。當茶壺充分受熱後，可以把水倒出，再倒入新的一壺沸水。

Warm the pot by swishing the water around.It helps the next batch of water stay warm,and the tea leaves express the best flavour. Once warmed, the water can be tipped away, then pour in a new batch.

3）加入滿滿一茶勺的茶葉在茶壺裡，之後再根據人數，加入每人一勺的茶葉。讓茶葉浸泡3到6分鐘——具體時間取決於茶葉的大小（越大的茶葉需要越久的時間），和你的個人口味。

Add in one heaped teaspoon of leaves per person, and then one for the pot. Leave it for three to six minutes – depending on size of leaf and how strong you like your tea (larger leaves need longer time)

看了這麼多，我相信你一定能像真正的紳士和淑女那樣享用下午茶了吧！如果你對下午茶有興趣，還可以關注我們的公眾號獲取更多文章哦～

Now I believe you will enjoy your afternoon tea like a real gentleman and lady. Find more articles about afternoon tea etiquette in our account!

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