Observance of the custom originated amongst the wealthy social classes in England in the 1840s. In most opulent houses, however, coffee and light pastries of all kinds are added, many of which are unknown in Paris, preserved or candied fruits, macaroons, biscuits, nougat, and even ice cream. Such is the Swiss Tea in all its simplicity. Towards five o'clock in the evening, the mistress of the house, in the midst of the sitting-room, makes tea herself, very strong and barely sweetened with a few drops of rich cream generous slices of buttered bread accompany it. Other types of both drink and food may be offered at home, under the same name, tea. The most common elements of the tea meal are the drink itself, with cakes or pastries (especially scones), bread and jam, and perhaps sandwiches these are the pillars of the "traditional afternoon tea" meals offered by expensive London hotels. A tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. Many people in Britain and Australia refer to their main evening meal as "tea" rather than " dinner" or " supper", but generally, with the exception of Scotland and Northern England, "tea" refers to a light meal or a snack.
Tea as a meal is associated with the United Kingdom and some Commonwealth countries. Teatime is the time at which this meal is usually eaten, which is mid-afternoon to early evening. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea". Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals.
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