White Tea, Rose, Hyacinth, Orange Peel, Mint, Chamomile, Agave
Afternoon tea was introduced in England in 1840 by Anna, the seventh Duchess of Bedford. Around four o'clock in the afternoon the Duchess would become hungry. Her evening meal was served fashionably late at eight o'clock, leaving hours between lunch and dinner. The Duchess asked that a tray of tea, bread and butter, and cake be brought to her room during the late afternoon. This became a habit and she began inviting friends to join her. The "pause" for tea became a fashionable social event. Queen Victoria loved this idea and added a light cake with buttercream and fresh raspberries (later known as Victoria Sponge) to her afternoon tea menu. Ladies came to tea dressed in finery and, as the gatherings got bigger, they moved to the drawing room. When summer arrived, the ritual of afternoon tea relocated to high society gardens. Tea was still a delicacy so serving to a large number of guests was a way to display wealth. Tea would be served from elegant silver teapots into bone china cups, with dainty finger foods presented on low tables as the ladies relaxed in parlour chairs.
Net weight 12 ounces / 70+ total burn hours / natural soy wax / phthalate free