Tea and Tea Drinking

by Arthur Reade

Gradually, however, the prices came down as the consumption increased. In 1740 a grocer, who had a shop at the east corner of Chancery Lane, advertised the finest Caper at 24s. a pound; fine green, 18s.; Hyson, 16s.; and Bohea, 7s. The latter quality was no doubt used in the "Tea-gardens" which at that time had become popular institutions in and around London. The "Mary-le-Bon Gardens" were opened every Sunday evening, when "genteel company were admitted to walk gratis, and were accommodated with coffee, tea, cakes, &c." The quality of the cakes was an important feature at such gardens: "Mr. Trusler's daughter begs leave to inform the nobility and gentry that she intends to make fruit tarts during the fruit season; and hopes to give equal satisfaction as with the rich cakes and almond cheesecakes. The fruit will always be fresh gathered, having great quantities in the garden; and none but loaf-sugar used, and the finest Epping butter." In one respect the "good old times" were better than these. Gone are the "fruit tarts," the "rich cakes," and the fragrant cup of tea from the suburban "Tea-gardens," which rarely supply refreshment either for man or beast. At any rate, it is a misnomer to call them "Tea-gardens." We think "Beer-gardens" would more accurately indicate their character. Some day, probably, the landlords of "public-houses" and of "tea-gardens," will endeavour to meet the wants and tastes of all persons. At present they utterly ignore the existence of a large class, not necessarily teetotalers, to whom a cup of tea is more cheering than a glass of grog after a long walk from the city.

Among the most famous tea-houses is Twining's in the Strand. It was founded, Mr. E. Walford says, "about the year 1710, by the great-great-grandfather of the present partners, Mr. Thomas Twining, whose portrait, painted by Hogarth, 'kitcat-size,' hangs in the back parlour of the establishment. The house, or houses—for they really are two, though made one practically by internal communication—stand between the Strand and the east side of Devereux Court. The original depôt for the sale of the then scarce and fashionable beverage, tea, stood at the south-west angle of the present premises, on the site of what had been 'Tom's Coffee-house,' directly opposite the 'Grecian.' A peep into the old books of the firm shows that in the reign of Queen Anne tea was sold by the few houses then in the trade at various prices between twenty and thirty shillings per pound, and that ladies of fashion used to flock to Messrs. Twining's house in Devereux Court, in order to sip the enlivening beverage in their small China cups, for which they paid their shillings, much as now-a-days they sit in their carriages eating ices at the door of Gunter's in Berkeley Square on hot days. The bank was gradually engrafted on the old business, after it had been carried on for more than a century from sire to son, and may be said as a separate institution to date from the commercial panic of 1825."

Although tea was extensively used in London and some of the principal cities, it did not become popular in country houses. "For instance, at Whitby," writes the historian of that town, "tea was very little used a century ago, most of the old men being very much against it; but after the death of the old people it soon came into general use." Old habits die hard. The stronger beverage of English ale had been so long in use that the old folks could not be induced to relinquish it for a foreign herb. A striking instance of the force of habit is related by Dr. Aikin, in his history of Manchester (1795). "About 1720," he says, "there were not above three or four carriages kept in the town. One of these belonged to Madame ——, in Salford. This respectable old lady was of a social disposition, and could not bring herself to conform to the new-fashioned beverage of tea and coffee; whenever, therefore, she made her afternoon's visit, her friends presented her with a tankard of ale and a pipe of tobacco. A little before this period a country gentleman had married the daughter of a citizen of London; she had been used to tea, and in compliment to her it was introduced by some of her neighbours; but the usual afternoon's entertainment at gentlemen's houses at that time was wet and dry sweetmeats, different sorts of cake, and gingerbread, apples, or other fruits of the season, and a variety of home-made wines." At that time it was the custom for the apprentices to live with their employers, whose fare was far from liberal; but "somewhat before 1760," remarks Dr. Aikin, "a considerable manufacturer allotted a back parlour with a fire for the use of his apprentices, and gave them tea twice a day. His fees, in consequence, rose higher than had before been known, from 250l. to 300l., and he had three or four apprentices at a time." Tea was evidently a costly beverage, for "water pottage" appears to have been the usual dish provided for apprentices. Those who could afford it, however, drank the Chinese herb. There are many references to tea in "The Private Journal and Literary Remains of John Byrom," a famous Manchester worthy; and these clearly indicate that in the middle of the eighteenth century tea was very generally provided for visitors. But in some towns the older people were much opposed to tea. The prejudice against it was, however, gradually overcome; the young took kindly to it, and the women, especially, found it an agreeable substitute for alcoholic drinks.

Not until 1860 was tea introduced into the Quaker School at Ackworth, where John Bright received a portion of his early education. When a boy the great orator was unable to endure the Spartan system of training in force there, and after twelve months' experience he was removed to a private school. For breakfast both boys and girls had porridge poured on bread; for dinner little meat, but plenty of pudding. For a third meal no provision seems to have been made. Mr. Henry Thompson, the historian of the school, thus describes the circumstances under which tea was introduced into the school:—

"In the autumn of 1860, Thomas Pumphrey's health having been in a failing condition for some months, he was requested to take a long holiday for the purpose of recruiting it, if possible. On his return, after a three months' absence, learning that the conduct of the children had been everything that he could desire, he devised for them a treat, which was so effectively managed that we believe it is looked upon by those who had the pleasure of participating in it as one of the most delightful occasions of their school-days. He invited the whole family—boys, girls, and teachers—to an evening tea-party. The only room in the establishment in which he could receive so large a concourse of guests was the meeting-house. In response to his kind proposal, willing helpers flew to his aid. The room where all were wont to meet for worship, and rarely for any other purpose, was by nimble and willing fingers transformed, in a few days, into a festive hall, whose walls and pillars were draped with evergreen festoons and half concealed by bosky bowers, amidst whose foliage stuffed birds perched and wild animals crouched. Amidst the verdant decorations might also be seen emblazoned the names of great patrons of the school and of the five superintendents who for more than eighty years had guided its internal economy. They who witnessed the scene tell us of two wonderful piles of ornamentation which were erected at the entrances to the minister's gallery—the one symbolic of the activities of the physical, the other of the intellectual, moral, and religious life, as its good superintendent would have them to be.... The village having been requisitioned for cups and saucers for this great multitude, the whole school sat down to a genuine, social, English tea table for the first time in its history."

There can be no doubt that milk is better than tea for the young, but tea now forms part of the dietary at almost every school, and we question whether there is a house in England where tea is unknown. Dr. Edward Smith, writing in 1874, said,—

"No one who has lived for half a century can have failed to note the wonderful extension of tea-drinking habits in England, from the time when tea was a coveted and almost unattainable luxury to the labourer's wife, to its use morning, noon, and night by all classes. The caricature of Hogarth, in which a lady and gentleman approach in a very dainty manner, each holding an oriental tea-cup of infantile size, implies more than a satire upon the porcelain-purchasing habits of the day, and shows that the use of tea was not only the fashion of a select few, but the quantity of the beverage consumed was as small as the tea-cups."

In another chapter we have given some interesting statistics showing the extent of the consumption of this wonderful beverage, which has exercised such an influence for good in this country.

"A curious and not uninstructive work might be written," Dr. Sigmond said in 1839, "upon the singular benefits which have accrued to this country from the preference we have given to the beverage obtained from the tea-plant; above all, those that might be derived from the rich treasures of the vegetable kingdom. It would prove that our national importance has been intimately connected with it, and that much of our present greatness and even the happiness of our social system springs from this unsuspected source. It would show us that our mighty empire in the east, that our maritime superiority, and that our progressive advancement in the arts and the sciences have materially depended upon it. Great indeed are the blessings which have been diffused amongst immense masses of mankind by the cultivation of a shrub whose delicate leaf, passing through a variety of hands, forms an incentive to industry, contributes to health, to national riches, and to domestic happiness. The social tea-table is like the fireside of our country, a national delight; and if it be the scene of domestic converse and agreeable relaxation, it should likewise bid us remember that everything connected with the growth and preparation of this favourite herb should awaken a higher feeling—that of admiration, love, and gratitude to Him who 'saw everything that He had made, and behold it was very good.'"