Tea ~ The Best Drink of the Day

“Tea – the best drink of the day.” Taken from a 1978 advert, this quote echoes this author’s sentiments very nicely. I suspect a large majority of the UK population, and possibly that of America too, fall into one of two camps – tea drinkers or coffee drinkers (unless they are vampires, of course, because Vampires Don’t Drink Coffee!)

Fresh tea

As a nation, the English are traditionally tea drinkers. It is as much a part of our heritage as roast beef, sausages (bangers) and mash and apple pie. The Chinese have drunk tea for centuries, so we were comparatively late to cotton on, but now we have… it is frequently the turn-to beverage for all occasions, whether celebratory (where a glass of bubbly is not feasible!), consoling or re-energising.

In the sixteenth century, Portuguese traders followed by the Dutch, came across tea in the East Indies. An agent in the East India Company, one ‘Mr. Wickham’ (I am smiling as I type) wrote to an officer of the company, a ‘Mr. Eaton’, asking for ‘a pot of the best Chaw’. (Clarissa Dickson-Wright, A History of English Food). I wonder if this is where the expression ‘char’ comes from, to then be appropriated by those sterling purveyors of our favourite British refreshment, the char lady. Tea was inordinately expensive then and in the reign of James I one pound of leaves was sold for anything from £6-£10, which was a lot of money in those times. By the sixteen-fifties, the healthful properties of Chinese tea ‘…called… by other nations Tay, alias Tee,’ became recognized and was advertised for sale at ‘…the Sultaness Head, a coffee house… by the Royal Exchange, London.’ Meanwhile, at the celebrated Garraway’s Coffee House, situated directly opposite the Exchange in ‘Change Alley, Thomas Garraway, ‘…Tobacconist and Seller and Retailer of tea and coffee…’ was quick to extol the benefits of leaf tea in a pamphlet thought to have been printed in 1660. He stocked various qualities of teas, ranging between sixteen and fifty shillings per pound. (The Mirror of Literature, Amusement and Instruction, 1840.)

Chinese teas

Although it would most likely have been plain wood, Thomas Garraway may well have stocked his shop in a manner not dissimilar to this.

Clarissa Dickson-Wright suggests that Catherine of Braganza, wife of Charles II, being familiar with tea in her native Portugal, was instrumental in popularizing our national drink. Clarissa also gives it as her opinion that the custard tarts to be found in Portuguese cafes are of English origin, since London at the time was famous for both custard and custard tarts. However that may be, tea was here to stay.

An English Tea Party, Van Aken
Courtesy Wikimedia Commons

The first tea, popular in Queen Anne’s reign, was Bohea, a black tea from the Wuiy Hills, Fukien province in China. This term came to mean black teas grown elsewhere. Bohea was generally served in a dish rather than a tea-cup. Originally of the finest quality, it is now considered the lowest. It was soon to be superseded by Hyson tea (a kind of Chinese green tea and the same which was dumped in Boston Harbour).

Boston Tea Party, Nathaniel Currier
Courtesy Wikimedia Commons

Due to its popularity, in 1717 Thomas Twining opened a tea-shop for ladies, the first of its kind, since the coffee houses were strictly the domain of the male half of the population. Not to be outdone, Vauxhall Pleasure Gardens opened a tea-garden in 1720. An English institution was truly born and tea drinking became all the rage. Twinings developed the blend of black teas with added oil of bergamot, now known as Earl Grey, and named for Charles Grey, the 2^nd Earl, who was Prime Minister from November 1830 to July 1834.

Black, green and fruit teas

The aristocracy demanded beautiful vessels in which to serve this by-now fashionable drink and that led to the development of the renowned English bone china. Pewter had neither elegance nor refinement enough to suit the wealthy beau monde. Josiah Wedgewood (1730 – 1795) and others began to produce beautiful fine porcelain tea services, as well as novelty items – not much changes, when you think about it. Wedgewood even produced a teapot representing the new modish vegetable, the humble cauliflower. Famous manufactories sprang up, in places such as Derby and Worcester.

Worcester porcelain at Hanbury Hall, Author

To begin with, tea was drunk sweetened and without milk. However, therein began a dilemma which continues to this very day. Fine porcelain cracks under the heat of freshly brewed tea and it is possible this led to the discovery that a little milk poured into the cup first (thus cooling the liquid) reduced this occurrence. When the stronger, less refined teas started appearing in the nineteenth century, the addition of milk became ever more popular. Nevertheless, during Georgian and Regency times, tea was still ridiculously expensive. The duty was astronomical, which led to it being an oft-smuggled commodity along with the (perhaps) more familiar brandy, rum, spices, coffee and silks.

Regency Breakfast Tea Caddy, mahogany

Due to this inordinate cost, China tea was kept in a caddy, locked with a key, so the servants could not either drink it or steal it to sell, although it must be remembered that the sale of used tea leaves was one of the perks. Such items as coffee, tea, sugar and spices were kept in a dry storeroom, usually situated off the housekeeper’s room and under her sole charge. Sugar came in large loaves and had to be cut into cubes or ground with a mortar; this was then kept in a covered bowl in a drawer to prevent spoiling by mice. We really do not know we are born nowadays!

Tea, then, was originally drunk at breakfast or in the drawing room after dinner, when a tray was brought in. This also included coffee and various cakes. Afternoon tea was thought to have been started by Anna, Duchess of Bedford, in the early 1800s. She is said to have been prone to ‘a hollow feeling’ midway through the afternoon. One day, therefore, she invited friends to Woburn Abbey at five o’clock, for a meal which included bread and butter, sandwiches, various sweetmeats and small cakes. Continuing through the summer, the engagement proved so well-attended, on her return to Town she sent out cards for ‘tea and a walking the fields’. Meadows still abounded close to the City in those days. The idea took off, was copied by other hostesses and thus ‘tea time’ was established.

Low or Afternoon tea was traditionally taken by the aristocracy at four o’clock, before the fashionable hour for taking the air in Hyde Park. It consisted of sandwiches with the crusts removed, biscuits and cakes. High tea was more substantial and eaten by those lower down the social scale, between five and six pm. It was more like dinner, with additional bread, scones and cake.

All images public domain unless otherwise stated. 

© Heather King

 

HORSES IN ART ~ FREEDOM VERSUS SAFETY

FULL TITLE: THE STABLES AND TWO FAMOUS RUNNING HORSES BELONGING TO HIS GRACE THE DUKE OF BOLTON

Also by James Seymour (1702 – 1752), this well-known picture was painted in 1747. An oil on canvas, it measures 24½” x 29¼” (2’ ½” x 2’ 5¼”) or 62 x 74cm. It is part of the Paul Mellon Collection and currently hangs in the Yale Center for British Art.

The Stables and Two Running Horses
James Seymour

I am lucky enough to possess a print of this painting, given to me by a good friend. It tells us so much about the way horses were kept in Georgian times, but I will get to that later.

From London, James Seymour was the son of James Seymour Snr., a banker, diamond merchant, goldsmith, artist and art dealer. Through him, James Jnr. came into contact with all the foremost artists of the day at the Virtuosi Club of Saint Luke, a gentlemen’s club for the lovers or portrayers of art. Seymour Snr. traded in Mitre Court, Fleet Street, under the sign of the Flower-de-Luce. Seymour Jnr. was basically self-taught, learning from the study of various works in his father’s possession. There are drawings in the British Museum of horses’ heads, which he produced in the style of Van Dyck and Tempesta.

When his father died, James Seymour inherited a fortune and was thus able to indulge his favourite pursuits. He adored horses and racing. He enjoyed the high life… and he enjoyed gambling. In the words of George Vertue, art diarist of the time (Tate website):

Jimmy Seymor... from his infancy had a genius to drawing of Horses (this he pursued with great Spirit set out with all sorts... The darling of his Father run thro some thousands - livd gay high and loosely - horse raceing gameing women &c. country houses. never studied enough to colour or paint well but his necessityes - obliged him to work or starve thus his time passd the latter part of his life in baseness and want of all necessaries and dyed in Town in the lowest circumstances & in debt - Southwark June - 1752. aged about or under 50.

Seymour spent more and more time on his passion for horses. He owned and bred them; he raced them; he drew and painted them. Many sporting and aristocratic gentlemen found his work appealing and he began to be patronized by such men as the Duke of Bolton, Charles Seymour, the 6^th Duke of Somerset, and Sir William Jolliffe. James Seymour was renowned for his accurate representations of horses (although, in this painting, the groom is rather less well observed), unlike John Wootton, who was born twenty years earlier, who was often cited as flattering his patrons by exaggerating the size of their equine partners. In some ways, there was a progression of equestrian art, since George Stubbs, born twenty years after Seymour, used scientific research (by dissecting horse carcases) to further his knowledge and professional standing as an artist. Unfortunately, Seymour’s taste for gambling bankrupted him and he was forced to work, yet still died in penury in spite of being well paid by his aristocratic subjects. Nevertheless, he became celebrated in Europe and America and is considered one of the most influential artists of the early sporting school.

There is often a misconception in modern historical fiction, that horses were kept in stables as we would recognize them today – that is, a loose box with half doors. This is not the case. As so beautifully depicted by James Seymour, horses – even ‘famous running [race] horses’ were kept in stalls. They are tethered by log and rope, a simple mechanism of a weight on the end of the lead rein, which passes through a hole in the manger. This allows the horse a certain amount of freedom to move and lie down, but not to turn around or leave the stall. Sometimes, a chain is hooked across the end posts.

Horses have been domesticated for hundreds of years. Their natural habitat is wild, open grassland, where they can see the approach of predators from miles away. It is therefore a testament to their wonderful, giving nature, that they allow us to incarcerate them in small boxes for long periods of time. Yet they are also wise creatures. In the wild, they must forage for food, sometimes travelling miles in the process; suffer extremes of weather; fall prey to predators, disease, malnutrition, lack of water… While not disputing for a moment those dreadful cases of neglect the various animal charities work so hard to prevent, for the most part the domesticated horse is far better off than his wild counterpart.

Consider the shine on the quarters of these two running horses. That is the result of thorough grooming, good feed and exercise. As these two turn towards the groom bringing feed, their eyes are bright; they are alert. The chestnut (the one on the right) would seem to be nickering – making a soft sound of greeting and anticipation. They are rugged up, to keep them warm and protect them from draughts. The stalls are well banked with clean bedding. They have a human servant to provide their every need. As any horse owner knows, if the care is lacking, it shows in the horse’s coat and demeanour. These two are quite content with their lot, even if, like most of us, they have to work for it.

 

© Heather King