Tea! What Could Be More English? by Stacey Bregenzer

 TEA! 

What Could Be More English?

By Stacey Bregenzer

When the world is all at odds, and the mind is all at sea.
Then cease the useless tedium, and brew a cup of tea.
There is magic in its fragrance, there is solace in its taste.
And the laden moments vanish, somehow into space.
The world becomes a lovely thing, there’s beauty as you’ll see.
All because you briefly stopped to brew a cup of tea. ~ Anonymous

 

Why am I writing about tea?

I love tea!  Some might even say to obsessive levels.  On trips (when we used to be able to travel that is), I love finding tea rooms, and I am even more excited if they are serving afternoon tea.  Throughout this piece, you will see some of my pictures from these experiences, as well as some from my visit to The Charleston Tea Plantation, the only tea plantation in the US.  I want to share some of the interesting (?) things that I have learned about tea and a bit about the history of tea in England.  I mean, what could be more quintessentially English than tea?  And it reached new heights of popularity during the Victorian age, acquiring its own full system of etiquette and dress.

 

Time Traveling Through Tea: 

Tea’s Introduction in England to the time of Sherlock Holmes

Beginnings

• 1657- Dutch East India Company first imports tea into London

• 1662- King Charles II marries Catherine of Braganza, who brings a casket of tea as part of her dowry.  As tea is the Queen’s favorite beverage, it quickly becomes fashionable.

Late 1600s

• Tea becomes popular among court and then the aristocracy. Black or Green tea is taken with female friends in bedrooms and small private rooms on delicate Chinese porcelain at elaborately carved tea tables all imported by the British East India Company now.

• Physicians and apothecaries hawk tea as medicinal (like they did with many new food or drinks, but this time they may have been right… more to come on that!)

• Sugar is commonly added to tea following the practice of adding it to medicinal tisanes.

Early 1700s

• Demand for tea continues to grow as it becomes part of daily life among the wealthy, helped along by Queen Anne’s preference for tea.

• Tea and toast begin to become breakfast staples replacing heavy breakfasts of meat and beer.  Coffee becomes harder to attain because of wars in Europe taking it out of the running as the breakfast choice in England.

• Due to the high cost of tea, ladies don’t trust tea to the servants; they prepare it themselves and store it in their private rooms in elaborate, locked porcelain caddies.

• The exposure of the practice of mixing metals and gypsum into Green Tea to improve its appearance by merchants leads Black Tea to become the preference.

Mid 1700s

• The demand for sugar causes an increase in the popularity of sugar plantations in the Caribbean.  Milk begins to be added to tea as well, and the practice slowly becomes popular.

• Shops begin to specialize in selling tea exclusively.  Twinings Tea Shop becomes the first shop that ladies can go to themselves without any impropriety.

• As tea becomes more available, servants begin to receive a daily allowance of tea as a special perk.

Late 1700s

• Tea and toast become the breakfast staple for all but the poorest of the poor.

• It becomes fashionable to serve tea to visitors and at parties.  The British East India Company imports large quantities of complete matching teaware sets for entertaining.

• Josiah Wedgewood perfects his method for creating creamware pottery, becoming the first domestic company to sell teaware with success.

Early 1800s

• The schedule for meals starts to shift among the wealthy. In the previous century, the day consisted of a light early breakfast, followed by a heavy dinner in the afternoon, and a light supper with teas (a high tea). It becomes more common to have a later, heavier breakfast and a later dinner.  

• The longer gap between meals causes nuncheon/luncheon to be added midday.  

• High tea or a supper tea continues to be served at evening parties.

Mid 1800s

• Dinner moves even later into the evening, and afternoon tea is added in the late afternoon replacing the evening high tea.

• Specific etiquette and teatime menus begin to develop for afternoon tea.

• High tea remains the daily practice for poor and working families, while wealthy families engage in high tea only on Sundays to allow servants an afternoon off.

Late 1800s

• Afternoon teas and visitor’s tea become the practice throughout England, and in small villages, tea clubs, similar to our modern potlucks, mimic that trend.

• “At Home” teas and tea receptions for up to 200 guests are fashionable in society.  Queen Victoria, who consumes tea throughout the day, introduces exclusive “Drawing Room” teas at Buckingham Palace.

• Tea gowns are introduced giving ladies a break from formal dresses and tight corsets with their flowing shapes and soft fabrics.

• Tea Rooms open widely, welcoming all classes. They provide an acceptable place for ladies to go without a male escort.  Glasgow becomes particularly famous for its tearooms, which feature the newest trends in art and design, including the work of Charles Rennie Mackintosh.

1900-1914

• Tearooms become a popular meeting place for Women’s Suffrage Groups and Temperance Societies (explaining the reference to “tea-totalers” in relation to temperance.)

• When Edward VII becomes King, behavior becomes more extravagant, as does furniture and fashion.  Tea parties follow the trend.

• Tea gowns become even more floating and loose with elaborate designs featuring chiffon, silk, lace, and satin, and even crystals and gold tassels. (The epitome of what we think of for Edwardian fashion ala Downton Abbey!)

   

                                  Afternoon Tea                                             High Tea

What does this even mean?

Steeping- how long you leave the tea leaves or tea bag in hot water- Over-steeping or steeping 

in water that is too hot will make it bitter! Tea sommeliers claim that the 2nd steep is often better than the 1st for loose leaf tea.

Tea Ball- a holder for loose leaf tea

Tea Cozy- a cloth cover for your teapot that keeps it warm

Tea Caddy- a box, jar, or canister where tea is stored- You want to keep tea away from 

moisture, air, and sunlight to keep it from going bad!

Tea Service- Objects used for tea including the tea pot, tea cups, saucers, plates, linens, 

silverware, etc.

Tea table- Fancy, elaborately carved, smaller tables where tea was served in private rooms or 

drawing rooms.

Afternoon Tea- The more upscale tea usually held in the late afternoon, and small sandwiches 

and cakes are served. The fancy tea you see with the 3 tiered plates!

Variations: Light tea includes tea, scones, and small desserts, 

       Full tea adds sandwiches.

       Royal Tea adds champagne, wine or sherry.

High Tea- The less fancy and more substantial tea.  It includes breads, meat, cheese, soups, etc. 

The term comes from the taller table that these were served at as opposed to a dainty short tea table.

Cream Tea- Tea and scones with clotted cream and jam.  This is commonly available in tea 

rooms now.                              

             

How are there so many varieties?

Tea is made from the leaves of the Camellia Sinensis plant, and the different varieties are based on how these leaves are processed.  The amount of oxidization the leaves are exposed to determines the color of the tea.  Here are the main types of tea, the differences in how they are processed after being picked, and how they should be prepared for drinking:

Black Tea

Fully Oxidized

The leaves are wilted and slightly crushed.

Steep the leaves for 4 minutes in hot water heated to 212 degrees.

Green Tea

Unoxidized

The leaves are steamed or pan-fried to halt the oxidation process.

Steep the leaves for 2 minutes in cooler water heated to 180 degrees.

White Tea

Slightly Oxidized

The leaves are dried without being processed.

Steep the leaves for 5 minutes in water heated to 185 degrees.

Oolong

Partially Oxidized

The leaves are wilted and dried.

Steep the leaves for 3 minutes in water heated to 200 degrees.

Pu-ehr

Fermented

The leaves are processed like Green tea but then they are fermented.

Steep the leaves the same way as Black Tea.

Herbal Tea- Not Really Tea!

Herbal tea is not made from the tea plant and is more properly called a tisane.  It can be made from dried herbs, fruit, or flowers.

Rooibos- Also not tea!- It is made from the Rooibos plant.

Can tea be medicine?

Recently, there have been a lot of studies about the health benefits of tea.  Green tea has been found to have a whole list of health benefits, and it has even shown in some studies that it might possibly prevent Cancer, help with Alzheimer’s and Dementia, and lower the risk of Heart Disease.  In Lipton commercials recently, they have claimed that studies have shown that Black tea is also healthy.  Recent studies have shown that it might possibly reduce the risk of stroke and could lower blood pressure.  And Pu-ehr may help lower cholesterol.  The caffeine in tea also helps brain functions as it releases it slower than coffee, making you alert but not jittery.

Herbal tea or tisanes have been used as medicine for centuries.  Here are some examples of what particular ingredients blended with tea can help with:

Mint- Stomach complaints and boosts immunity with antibacterial and antiviral properties

Rose- Stomach complaints and fights inflammation in your system

Chamomile- Anxiety and stress relief and acts as a sleep aid

Lavender- Anxiety and stress relief and helps alleviate headaches and migraines

Ginger- Anti nausea, fights inflammation, and boosts immune system

Citrus- Boosts mood, as well as immunity with antibacterial and antiviral properties

Honey and Lemon- antiseptic and soothing for sore throats

Great Tea Debates- These are serious people!

Milk in first or last?

 Should you put milk in the cup before adding tea?  Or should you add milk to the tea in the cup? Seriously a big deal in Britain to the point that scientific studies have been done!

Tea bags vs. Loose leaf

Is a tea bag an abomination or simply more convenient? Depends on who you talk to!

Tea kettle vs. Microwave

Should you spring for the tea kettle- either electric or one that goes on the stove- to heat water for tea?  Or is heating it in the microwave okay?  Take it from me: Do NOT tell a British person that you heat your water in the microwave unless you want a very long discussion about why that is barbaric!  Needless to say, I now own an electric tea kettle.

Hot Tea or Iced Tea?

Personal preference with die-hards on each side!  This probably also depends on the climate.

Sweet Tea vs. Unsweet Tea

BIG Discussion in the American South.  I never understood sweet tea- kind of thought it was gross actually- until I was in Charleston, SC in July.  I don’t think anything has ever tasted that good as that glass did after walking around in heat and humidity unlike anything I’ve ever experienced.  And I am used to St. Louis humidity where it feels like a wet washcloth has been held over your face!

Tea in the Sherlock Holmes Canon

“I have ordered a carriage,” said Lestrade as we sat over a cup of tea. “I knew your energetic nature, and that you would not be happy until you had been on the scene of the crime.”

-“The Boscombe Valley Mystery”

I had just finished my tea when he returned, evidently in excellent spirits, swinging an old elastic-sided boot in his hand. He chucked it down into a corner and helped himself to a cup of tea.

-“The Adventure of the Beryl Coronet”

“There is no great mystery in this matter,” he said, taking the cup of tea which I had poured out for him. “The facts appear to admit of only one explanation.”

-“The Sign of Four”

The table was all laid, and just as I was about to ring Mrs. Hudson entered with the tea and coffee.

-“The Naval Treaty”

Holmes nestled in silence into his heavy coat, and I was glad to do the same, for the air was most bitter and neither of us had broken our fast. It was not until we had consumed some hot tea at the station, and taken our places in the Kentish train, that we were sufficiently thawed, he to speak and I to listen.

-“The Adventure of the Abbey Grange”

“I wish none of their confidences,” said Holmes, when I reported to him what had occurred. He had spent the whole afternoon at the Manor House in consultation with his two colleagues, and returned about five with a ravenous appetite for a high tea which I had ordered for him. “No confidences, Watson; for they are mighty awkward if it comes to an arrest for conspiracy and murder.”

-“The Valley of Fear”

Sources:

• Poem found in The Charleston Tea Room book series by Laura Childs

• Quotes from Sherlock Holmes: The Complete Collection by Sir Arthur Conan Doyle 

• Classes at The London Tea Room in St. Louis: Tea 101, Health Benefits of Tea, Tea Blending, and A Social History of Tea

• Books:

• A Social History of Tea- Tea’s Influence on Commerce, Culture, & Community by Jane Pettigrew and Bruce Richardson

• Tea With Jane Austen by Kim Wilson