Tea break, afternoon tea or tea reception
A tea break is a short pause between sessions: 20 to 30 minutes, standing, a few pieces each. An afternoon tea for a team or a client visit is the event itself: people sit or mingle for an hour or more, so they eat more and expect variety. A tea reception (茶會) marks something, such as an opening, a farewell or an anniversary, and the table is part of the look.
Balance savoury and sweet
- Savoury first: small sandwiches, salmon rolls, canapés, mini pizzas, dumplings.
- Bakery: croissants, small breads and buns.
- Sweet: cakes, macarons, mochi, puddings, fruit.
- For a full afternoon tea, about half savoury and half sweet keeps people from feeling they ate only dessert.
- Label vegetarian items and anything with nuts if the caterer has listed them.
Drinks
Decide early who provides drinks. Coffee and tea for a large group need hot water, cups and someone to refill; bottled tea and water are simpler. In summer, cold drinks run out first. If the venue has its own coffee service, ask whether outside drinks are allowed.
The tea table
- Place it where people can reach it from two sides.
- Put plates and napkins at both ends.
- Keep drinks on a separate table to avoid one long queue.
- Add table decoration if the tea marks an occasion; it is an optional line in our quotes.
Timing
Food should be ready before the break starts, not when it starts. For a seminar, ask the organiser for the real break time on the day, since sessions often run over, and tell the caterer the food-ready time with a little margin.