About “Traditions and Tea”

All about “Traditions and Tea” at Georgia Belle et Cie”

Some of the many items we talk about at the Traditions and Tea events – Baby bib clips and napkin clips. We have them from the late 1800’s to the mid 1900’s 

We are located at the historic Graber Olive House in Ontario California. My husband’s grandfather, C. C. Graber, started the company in 1894. Our 1920's tea room setting is named after C.C.’s wife, Georgia Belle Graber. 

The 1920's were such a great time of change for the women in the U.S. and our talks and classes focus on many of those changes for women, the etiquette, dress and lifestyle of the era, and those preceding that time period.

Each talk or class is accompanied by refreshments in the form of an afternoon tea – scones, assorted finger sandwiches, dainty desserts and, of course, freshly brewed pots of tea! 

The price is $32.00 per person, and we serve unlimited scones, tea sandwiches and desserts, along with a variety of teas at each table.

Our talk on “Dining with Royalty; From Picnics to the Palaces” are fun and informative. One item people enjoy viewing is the original table seating chart for the dinner given in honor of the Duke of Gloucester’s visit to Australia in 1934. We don’t simply cover the British royal family, but dining with royals the world over, throughout history.

Each talk or class is approximately 2 hours. Our most popular talks are listed below—

1. Designed for Dining – The What, ‘Ware and When of the Table
2. Victorian Era Etiquette and Her Queen 
3. Tea History and Tea Etiquette
   
4. Reading the Tea Leaves and Other 19th Century Pastimes
5. Dining with Royalty; From Picnics to the Palaces
   
6. Victorian and Edwardian Era Fads and Fancies
7. Dining Etiquette; the “Do’s and Don’ts” for the Table
   
8. Shaped to Please; Pots, Their Purposes, the Cups and Pleasures
9. Jane Austen's England and the Silver Fork Novel 
   
10. Learning Tea Manners with “Little Betty” (for ages 6 and up, accompanied by an adult, these include a book)

To find out about upcoming Talks and Tea, or to book a private Talk and Tea for your group, club or special event, call me at 800.891.RSVP

 Outside the U.S.? Call 909.923.5650

We hope to see you soon at one of our many events! – Maura J. Graber 

Tea and Visiting Card Etiquette

Calling or “visiting cards” were very important in the early 1900’s. Especially if one was new to an area and getting acquainted. Even more so, if advertisements by card-makers were true and hostesses set upon the visiting cards the minute guests left, to see if the cards were proper or not! 

Georgia Belle Graber’s cards were very plain. She ordered them in 1907 when she married C.C. Graber and moved to Ontario to live and start her family.

According to Country Living magazine, austere calling cards were what the "true upper-crusters” (think Downton Abbey) used. They engraved their cards with nothing more than a name and avoided any sign of frivolity or fussiness, like images of birds or flowers. From what my late mother in-law, Betty Graber said, Georgia Belle would have probably been shocked to find that she was considered an “upper- cruster” due the simplicity of her calling card.

Newspapers and women’s magazines carried advertisements, like the one from 1907 pictured above, that played on the sensibilities of etiquette-minded women who wanted to do the socially correct thing. No woman of 1907 wanted to be seen as “entirely out of harmony with the demands of etiquette”!   

Posted by Site Editor, Maura J. Graber 

Georgia Belle’s Calling Card Etiquette

One of my favorite items to show and discuss at our talks and teas, is a box of Georgia Belle Graber’s calling cards. Calling cards were the forerunners of today’s business cards. As she became “Mrs. Clifford Clement Graber” in 1907, and I was marrying his grandson and namesake in 1990, the box of cards, along with the copperplate for engraving, was an engagement gift to me from my late-mother in law, Betty Graber. Stop in and ask about them!

Pictured above and below– Georgia Belle Graber’s Edwardian era calling cards from 1907, sitting in an antique Pairpoint silver, calling card tray, atop two business cards for “Georgia Belle et Cie.” The tray features a tenacious dog who does not wish to give up the newspaper he has snagged and holds in his teeth. The newspaper is dated May 4, 1891 – 

“

On a reception day or at a tea you should leave your cards in the card tray in the hall on your departure. No call is necessary in acknowledgment of an afternoon tea. A card left or sent to a tea discharges the obligation.“ ~ from the Los Angeles Herald, 1891

“The wise woman carries cards with her wherever she goes, for there are many uses for them. Nowadays, she carries shopping cards also, and saves time and trouble when she makes purchases. A neatly engraved card is always in good taste, even when not strictly up to style, but a careful woman is modish in that, as in every other detail of her toilette.” 

Agony Aunt, Betty Bradeen’s, 1909 Etiquette Advice for Calling Card Use in the syndicated column, “Betty Bradeen’s Daily Chat”

“Sometimes I open letters to find that the desired information would be too late. That happens when social functions are looming up in the near future, and somebody has met a puzzling situation. Generally, such letters ask for information on the subject of visiting cards or notes of acceptance or regret. There are only a few rules governing the etiquette on such occasions, but they are important. Every woman should know them, even though she has no occasion for such knowledge. We learn a good deal which is never put to account, you know. 

“When a woman calls upon a new neighbor, she carries a card for each woman in the family and her husband’s cards as well, with one for the masculine head of the house. That is only for the first call; which is returned in like manner, and then the acquaintance is purely a matter of individual choice. The demands of etiquette have been met. Cards are convenient things even after terms of intimacy have been established, for they serve as reminders of visits whigh might be forgotten or might never be known. The wise woman carries cards with her wherever she goes, for there are many uses for them. Nowadays, she carries shopping cards also, and saves time and trouble when she makes purchases. A neatly engraved card is always in good taste, even when not strictly up to style, but a careful woman is modish in that, as in every other detail of her toilette.

“Letters of acceptance or regret are imperative, and shortcomings in this line are never overlooked. The sender of an invitation has a right to expect the courtesy of a reply of some sort — and the nature of the reply has much bearing upon the success of the function. In wedding invitations, the answers are sent to those who issue them, no matter whether there is an acquaintanceship or not. For instance, the parents of a bride send many such to friends of the bridegroom, persons they have never seen, but answers are due them just the same.” –Betty Bradeen, 1909

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Vintage Glove Etiquette

Glove fashion article from 1933 – We love history, etiquette and fashion! We also love talking about what we collect. Next time you are in the neighborhood, stop by the Graber Olive House for one of our Talks and Tea, or call 909-923-5650 in advance, to see what topics are on our upcoming schedule and see our collections of vintage fashion accessories and antique flatware in our La Casita shop. 

Glove Etiquette 

Don’t eat, drink, or smoke with gloves on.
Don’t play cards with gloves on.
Don’t apply makeup with gloves on.
Don’t wear jewelry over gloves, with the exception of bracelets.
Don’t make a habit of carrying your gloves.

For more glove etiquette, read one of Maura Graber’s post here on her Etiquette Sleuth Blog 

1920’s Women’s Fashions

What were women wearing in the late-1920’s?

“Fashion Experts Study Effects 

of World War I”

Fashion experts have been making a study of the world war and what it did to their business. They find, according to reports, that the war brought more sweeping changes in women’s fashions than ever occurred before in any given century.

      Here are some of the results chargeable to it: 

• It cut a foot or so off the dress of all the women in Christendom. 

• It wrecked the ancient petticoat business. 

• It plunged the world's textile in dustries into despair. 

• It abolished big hats, hair nets, whalebones, steel corsets, garters, veils and hatpins. 

According to one fashion expert, “Thus came about the greatest single revolution in dress since fig leaf aprons were abolished.’’

                                                        March 19, 1929

Etiquette Enthusiast, Maura J. Graber, is the the Site Curator for the Georgia-Belle.Blogspot

Tea Table Etiquette

                 Patented design for a tea service

 in 1873

     

          Quaint Customs Once Observed by British Dames

Tea drinking has become very fashionable among us of late years, almost as much as it was in England a century ago, but the prevailing customs at the table are different. The "teacup times of hood and hoop" had their own etiquette, of a sort not likely to be revived. What should we think now of a fashionable lady who cooled her tea with her breath? 

Yet Young says of a certain bewildering Lady Betty:

Her two red lips affected zephyrs blow To cool the Bohea and inflame the beau. While one white finger and a thumb conspire To lift the cup and make the world admire.

Again a passage in contemporary literature shows that it was a lack of good manners to take much cream or sugar in one's tea. Says a lady of quality to her daughter:

“I must further advise you, Harriet, not to heap such mountains of sugar into your tea, nor to pour such a deluge of cream in. People will certainly take you for the daughter of a dairymaid.” 

Pinky fingers should not be thrust out! ~ Not a real "Dame," and not the "daughter of a dairymaid," either, I doubt Dame Edna, is what the writer of this article had in mind. 

Certain other customs may be remembered in this country among us who had grandmothers trained in the ceremonies of a later day. One of them consisted in putting the spoon in the cup to show that no more tea was desired; another was that of turning over the cup in the saucer for the same purpose. 

Etiquette also demanded that the tea should be tasted from the spoon, and that the hostess should then inquire, "Is your tea agreeable?" Certain scrupulous old ladies ask that now, and the question savors of a more sedate and gentle day than this. — From The St. Louis Republic, 1899 and Etiquette Enthusiast, Maura J. Graber,  Site Moderator for Etiquipedia© Etiquette Encyclopedia

Tea Time in Morocco

Tea is an honored institution in Morocco, and it is the custom for the guests to take three cups in succession – the first with sugar, the second with the addition of vanilla and the third with mint. – Photo from Pinterest

“As a Paris contemporary observes, taking tea in France or in England is an easy and graceful process, but according to the etiquette of Morocco, the same can not be said. Tea is an honored institution in the houses of the Caids, and it is the custom for the guests to take three cups in succession – the first with sugar, the second with the addition of vanilla and the third with mint.

“The curious thing is the way the tea is made. The vessel in which it is brewed is warmed by the head of the house. Next he puts in the tea and sugar. Then, after a time, he draws off a cup and tastes it. The remainder goes back into the pot. This is repeated until the beverage suits the palate of the host. Then the cups are passed around, but they are not emptied by the guests. What, remains is pased back the host, who puts it into the vessel for the preparations which are to follow with vanilla and mint.” – The San Francisco Call, 1912

The “Dutchess” is a Teaspoon?

The Duchess of Queensberry, 

Catherine Douglas

There is quite a bit of history at the Royal College of Physicians in England. After all, it was founded in 1518 by a charter granted by King Henry VIII, so it has been in business for quite some time.

The teaspoon in question, or a “Dutchess” if you will, is from a collection of medical artifacts at the college. Medical artifacts collected by the late Dr. Cecil Symons (1921–1987) and his wife Jean. Dr. Symons was a cardiologist with a curiosity about Georgian Era medicinal spoons, among other things. He and his wife Jean didn't simply buy items for their historical significance, many were bought because they simply liked the pieces and found them interesting. I have found most collectors buy items for the same reason.

According to Jean Symons in her article, “A Duchess, a Physician and a Spoon”, Symons writes, “The development of the medicine spoon in the Georgian era and particularly whether it preceded the teaspoon - or vice versa - was of particular interest. In 1979 a spoon came up for auction inscribed: ‘Gift of the Dutchess of Queensberry to Lady Carbery.’ Why did she give a spoon in a shagreen case? Was it for medicine or tea? She was known to have a deep interest in potions, tissanes and balsamic draughts and to have made them for her friends. A dose of medicine became known as ‘a teaspoonful’ and it is interesting that that the modern 5ml plastic medicine measure has exactly the same capacity as the gift of the Dutchess of Queensberry to Lady Carberry of 1755.”

‘Gift of the Dutchess of Queensberry to Lady Carberry’ 

Just as today, tea at that time was promoted by many as having medicinal benefits. In fact, according to Symons, the Dutchess of Queensberry had given away many such spoons as gifts, along with the “medicines” she had made. So many were given away in fact, that a teaspoon soon came to be known as “a Dutchess”.

‘A Dutchess’ (c. 1755), engraved on a similar spoon in the Symons Collection made by Thomas and William Chawner in London and a silver medicine spoon and case (c.1755) inscribed 'Gift of the Dutchess of Queensberry to Lady Carberry' .



Notes Symons, "A dose of medicine became known as ‘a teaspoonful’ and the modern plastic medicine spoon, still called a teaspoon, has an identical 5 ml capacity to the duchess’s silver spoon, which further suggests it may have been used as a medicine spoon.” So there you have it... A dutchess is just like a teaspoon. – First published on Etiquette with Maura Graber in July 2011

Proper 5:00 Tea Etiquette in 1901

                                                      

Victorian Tea Science Etiquette

Making Tea Scientifically 

An English Analyst Sets Down the Rules of the Process

Professor Goodfellow, the well known English analyst, gives these rules for making “good” tea: 

1. Always use good tea. 

2. Use “two” hot, dry earthenware teapots. 

3. Use soft water which has just got to the boil. 

4. Infuse about four minutes. 

5. Pour off into the second hot, dry teapot. 

6. Avoid second brews with used tea leaves. 

The fact that tea, as served in France is so often bad, may be accounted for by the omission of some one, or perhaps all, of the above rules in its preparation. They are all necessary to make a, cup of really good tea, and if they were more often strictly adhered to tea would oftener be a delicious beverage. Even at the best “afternoon tea” rooms in England, America and France I do not believe that “two” hot, “dry” teapots are often used to make tea “fresh for each customer,” or that the tea leaves thereafter are thrown away.– The Los Angeles Herald, 1899

Celebrating French, British and Spanish Beverages

What is it about the French coffee?  The coffee sweetened with that sparkling beet-root sugar which ornaments a French table, is the celebrated café-au-lait, the name of which has gone round the world. 

We are not about to enter into the merits of the great tea-and-coffee controversy, further than in our general caution concerning them in the chapter on Healthful Drinks; but we now proceed to treat of them as actual existences, and speak only of the modes of making the best of them. The French coffee is reputed the best in the world; and a thousand voices have asked, What is it about the French coffee?

In the first place, then, the French coffee is coffee, and not chickory, or rye, or beans, or peas. In the second place, it is freshly roasted, whenever made—roasted with great care and eveness in a little revolving cylinder which makes part of the furniture of every kitchen, and which keeps in the aroma of the berry. 

It is never overdone, so as to destroy the coffee-flavor, which is in nine cases out of ten the fault of the coffee we meet with. Then it is ground, and placed in a coffee-pot with a filter through which, when it has yielded up its life to the boiling water poured upon it, the delicious extract percolates in clear drops, the coffee-pot standing on a heated stove to maintain the temperature. The nose of the coffee-pot is stopped up to prevent the escape of the aroma during this process. The extract thus obtained is a perfectly clear, dark fluid, known as café noir, or black coffee. 

It is black only because of its strength, being in fact almost the very essential oil of coffee. A table-spoonful of this in boiled milk would make what is ordinarily called a strong cup of coffee. The boiled milk is prepared with no less care. It must be fresh and new, not merely warmed or even brought to the boiling-point, but slowly simmered till it attains a thick, creamy richness. The coffee mixed with this, and sweetened with that sparkling beet-root sugar which ornaments a French table, is the celebrated café-au-lait, the name of which has gone round the world. 

From 1869: "Chocolate is a French and Spanish article, and one seldom served on American tables." ··· In 1502, Christopher Columbus was the first European to taste cocoa on his fourth voyage to the New World, returned to Europe with the first cocoa beans. Records from the time suggest that recognizing its potential, he took a load of cocoa beans back to Spain.

As we look to France for the best coffee, so we must look to England for the perfection of tea. The tea-kettle is as much an English institution as aristocracy or the Prayer-Book; and when one wants to know exactly how tea should he made, one has only to ask how a fine old English house-keeper makes it. 

The first article of her faith is, that the water must not merely be hot, not merely have boiled a few moments since, but be actually boiling at the moment it touches the tea. Hence, though servants in England are vastly better trained than with us, this delicate mystery is seldom left to their hands. Tea-making belongs to the drawing-room, and high-born ladies preside at the bubbling and loud hissing urn, and see that all due rites and solemnities are properly performed—that the cups are hot, and that the infused tea waits the exact time before the libations commence. 

Of late, the introduction of English breakfast-tea has raised a new sect among the tea-drinkers, reversing some of the old canons. Breakfast-tea must be boiled! Unlike the delicate article of olden time, which required only a momentary infusion to develop its richness, this requires a longer and severer treatment to bring out its strength—thus confusing all the established usages, and throwing the work into the hands of the cook in the kitchen. 

The faults of tea, as too commonly found at our hotels and boarding-houses, are, that it is made in every way the reverse of what it should be. The water is hot, perhaps, but not boiling; the tea has a general flat, stale, smoky taste, devoid of life or spirit; and it is served usually with thin milk, instead of cream. Cream is an essential to the richness of tea as of coffee. Lacking cream, boiled milk is better than cold. 

Chocolate is a French and Spanish article, and one seldom served on American tables. We in America, however, make an article every way equal to any which can be imported from Paris, and he who buys the best vanilla-chocolate may rest assured that no foreign land can furnish anything better. A very rich and delicious beverage may be made by dissolving this in milk, slowly boiled down after the French fashion. –From Catharine Beecher's and Harriet Beecher Stowe's, 1869, “American Woman's Home"

Etiquette Enthusiast, Maura J. Graber, is the the Site Editor for Etiquipedia© Etiquette Encyclopedia

A Literary Tea Salon

This past winter, a friend and I decided we’d love to offer talks on a variety of subjects at the Graber Olive House. Earlene Freeman and I regularly speak on etiquette, dining history, and vintage clothing, but we wanted to expand our horizons a bit. We wanted to not only host talks and seminars, but to also serve afternoon tea as refreshment. Little did we know, the Victorians came up with the idea back in 1893 and called these talks with tea served, “Literary Tea Salons.” Picking up my unread, thirty year old copy of a book on afternoon teas, I was surprised to read this passage below... 

Defining “A Literary Tea Salon”

The upper echelons of Victorian society were great patrons of the arts, and have lofty intellectual affectations. They gathered in each other's homes at tea time for musicals, book readings and lectures. Percy Bysshe Shelley is quoted as saying, “Teas, where small talk dies in agonies.” But that hardly seems the case. As proof, read this item from the society pages of a Philadelphia newspaper in 1893 –

“Mrs. John Sherwood, that interesting and indefatigable old lady, is giving a series of lectures on fashionable subjects in the most elegant parlors of the city. She gathers the cream of the beau monde about her. Mrs. John Sherwood thoroughly understands her listeners. They want the café frappé of ideas on all subjects, and she gives them just what they ask for, beaten very light and frothy indeed.

“In contrast to the charming whipped cream of Mrs. Sherwood are the intense, original dramatic lectures of Mrs. Florence Williams. She dissects Balzac with the keenest knife of criticism, and takes one into the innermost darkness of Dantean imagination. She has the head and deep tones of a man. She stirs one's interest and makes one think. Her audiences are not as large as Mrs. Sherwood's, but they are made up of cleverer people.”

Your own salon need not be nearly so pretentious. Considering meeting with a group of friends on a regular basis, perhaps rotating homes, to informally discuss current books, films and music. Enjoy the company, gossip a little, and of course, have a great tea. – From Angela Hynes’ “Tea Time Treasury”

Maura J. Graber is the Blog Site Editor and Curator for Traditions and Tea at Georgia Belle et Cie 

1920’s Tea Etiquette

 An informal outdoor tea in the open, on the lawn or in the garden, is perfect for when the weather is nice, or if your guests aren't planning on staying too long.

Afternoon Teas

Afternoon teas are of two kinds, formal and informal, and the informal outdoor tea in the open, on the lawn or in the garden, is a variant of the latter variety. Here the tea wagon comes into play, and tea is often tea in name only, since at summer outdoor teas not only iced tea, but iced coffee, iced chocolate or punch are often served.

The Informal Tea

Do not set a table for the informal tea. The tea service is merely brought to the sun parlor, drawing room or living room in which the tea is to be served, and placed on the table. There the hostess makes and pours the tea, unless she prefers to have it brought in on a tea tray already made for pouring.

The tea service comprises: a teakettle for boiling water with filled alcohol lamp and matches; a tea caddy with teaspoon and (if only a few cups are to be made) a tea ball. A tea creamer, cut sugar, a saucer of sliced lemon, and cups and saucers with spoon on cup saucer, as well as tea napkins complete the service. The water brought in the teakettle should be hot. If this precaution is observed, the tea will boil very soon after the lamp is lighted. The sandwiches served at an informal afternoon tea should be very simple: lettuce, olive or nut butter, or plain bread and butter, nor should the small cakes also passed be elaborate or rich.


The Formal Tea

The formal tea—a tea becomes formal as soon as cards are sent out for it—is a very different affair. As many as four ladies may pour, two during the first, and two during the second hour. Friends of the hostess—they serve all refreshments, though waitresses assist, removing soiled cups and plates and bringing in fresh ones—preside at either table end, and the table is decorated (flowers and candles). At one end of the luncheon cloth (or the table may be laid with doilies) stands the service tray, with teapot, hot-water pot, creamer, sugar bowl with tongs and cut sugar, and sliced lemons in dish with lemon fork. The tray also contains cup and saucers (each saucer with spoon, handle paralleling cup). The coffee, bouillon or chocolate service is established in the same manner at the other end of the table. If coffee is served, the service tray is equipped with urn, cream and sugar; if chocolate, whipped cream in bowl with ladle; if bouillon, the urn alone.

Each lady who pours must have a large napkin convenient to guard her gown. Arranged along the table should be plates of sandwiches and cakes, bonbon dishes and dishes with salted nuts. But the table must not be crowded. This important rule is responsible for the existence of the frappe table.

The frappe table holds the afternoon tea punch. Since the dining room is apt to be well filled as it is, the frappe table had best be established in some other room. On its luncheon cloth is set the punch or frappe bowl with ladle, and individual ices, frozen creams (not too rich or elaborate) or punch are served in frappe or punch bowls by a friend of the hostess. The small plates on which the frappe glasses are served should be piled on the table with doilies (linen always) between the plates. When served, the glass is filled with the sherbet or cream, and a sherbet spoon laid at the right-hand side of plate (a tray of sherbet spoons belongs to the frappe table equipment, as well as a filled cake basket, dishes of candy, piles of small plates and small linen napkins). Unless you are entertaining guests to the number of a hundred or more, never use paper doilies at a formal afternoon tea!

A pretty custom dictates that young girl friends of the hostess serve the guests. They provide the latter with plate and napkin, ask their choice of beverage, and serve it, together with sandwiches and cakes. Or the plates and napkins may be handed the guests as they enter by a waitress stationed at the door, before they are served by the young girls.

A salad should never be offered at a formal afternoon tea! To do so is to commit a social solecism.” — From Lillian B. Lansdown's 1922, “How to Prepare and Serve a Meal; and Interior Decoration.” 

 Etiquette Enthusiast, Maura J Graber, is the Site Moderator and Editor for the Etiquipedia© Etiquette Encyclopedia

Tea Glossary and Etiquette

Depiction of an afternoon tea, circa 1890s

AFTERNOON TEA
A traditional British snack taken during the late afternoon, at which tea, cakes, and biscuits are consumed. Afternoon tea is characterized by fine china, good manners, and polite conversation. The tradition is believed to have been started by the Duchess of Bedford during the first half of the nineteenth century.

AROMA
An important consideration in cupping teas is the smell that is given off. A favourable aroma is most often associated with a flavourful taste.

ASSAM
A black tea grown in the Northeast section of India. A strong full-bodied tea with a rich, robust flavour. Chosen by many tea lovers to be a wake-up tea to be consumed in the morning. Often used in blends because of its strong taste.

BANCHA
A Japanese tea made from coarse leaves, usually from the last plucking. This tea is generally consumed domestically.

BERGAMOT
A four-metre high citrus tree (Citrus bergamia) grown in southern Italy that produces a bitter,  orange-like fruit. The fruit is not eaten fresh, but can be made into marmalades and liqueurs. Bergamot oil is the key aromatic ingredient of the famous Earl Grey blend of tea.

BILLY TEA
A style of tea originally brewed by the early Australian settlers, so named after the billy (can) in which the beverage is made.

BLACK TEA
The world's most commonly produced tea, originally developed in China. Black tea is processed in four stages: withering, rolling, oxidation, and drying. Of the three major tea types (black, oolong, and green), black tea undergoes the longest process of oxidation.

BLECHYNDEN, RICHARD
The man who inadvertently invented iced tea. Blechynden was an expatriate Englishman with a tea stall at the 1904 St Louis World Fair. His hot tea was not selling in the hot weather, so he added ice cubes as a last resort.

BODHIDHARMA
Sixth century Indian Buddhist monk who, according to Indian and Japanese myth, discovered tea. Bodhidharma was born near Madras and traveled to China in 520, where he met the emperor.

Depiction of the “Boston Tea Party”

BOSTON TEA PARTY
An act of defiance by American patriots against the Tea Act of 1773. In December of that year, a group of colonists boarded British ships in Boston harbour and tossed 342 chests of East India Company tea into the water. Their action hastened the approach of the American War of Independence.

BRAGANZA, CATHERINE OF
(see Catherine of Braganza)

BRICK TEA
(see compressed tea)

BRUCE, CHARLES and ROBERT
Charles Bruce and his brother, Robert, were employees of the East India Company. They persuaded the Company to grow the native variety of tea plant, Camellia sinensis var assamica, in India instead of the Chinese variety, Camellia sinensis. The trials were a success which launched the Indian tea industry.

CADDY
A lidded receptacle for storing tea in the home. A corruption of the Malay word 'kati' which was adopted (originally as 'catty') by the East India Company as a standard weight of tea (roughly 0.6kg). When tea was at its most expensive, caddies included a lock, for which there was only one key entrusted to the lady of the house.

CAFFEINE
A component of tea, which stimulates the nervous system. A cup of tea averages 40 milligrams of caffeine versus approximately 110 in a cup of coffee.

CAMELLIA SINENSIS
An evergreen plant, native to China and formerly known as Thea sinensis. Both green and black teas come from the leaves of Camellia sinensis, although Europeans were not aware of the botanical connection until the mid-nineteenth century.

CAMELLIA SINENSIS VAR ASSAMICA
A subspecies of the tea plant, Camellia sinensis, which is native to north-eastern India. The Indian tea industry is based on Camellia sinensis var assamica.

CATHERINE OF BRAGANZA (1638-1705)
Wife of Charles II and daughter of the Duke of Braganza, who later became King John IV of Portugal. Catherine married Charles II in 1662 and brought the Portuguese custom of drinking tea to the English Court. She bore no children and returned to Portugal after Charles' death.

CEYLON
The common name of teas grown in Sri Lanka.

CHAI
A blend of black tea with various spices and steamed milk as commonly drunk in India. Also, a common name for 'tea'.

CHARLES II (1630-85)
King of England, Scotland, and Ireland (1660-85). Although his wife, Catherine of Braganza introduced tea-drinking to the English Court, Charles was monarch when Parliament first introduced the tea taxes that eventually reached 119%.

CHEST
Traditional way of packing bulk teas. Usually made of wood with an aluminum lining.

CHINA OOLONG
A select blend of large leaf teas from China.

CHOP
From the Hindi; means to stamp. A chop of tea means a certain number of chests all carrying the same brand. Each chop of tea should have the same characteristics rather than the same brand. The teas would be from the same batch of manufacture.

CLIPPER
(see tea clipper)
 

Clotted cream is an essential ingredient of a cream tea.

CLOTTED CREAM
A type of thick cream with a yellowish crust from the English counties of Devon and Cornwall. Clotted cream is an essential ingredient of a cream tea. It contains an average fat content of 63% (the minimum is 55%) and is produced by cooking full-fat milk over a bain-marie.

COFFEE HOUSE
Coffee houses were popular places for drinking and socializing in England during the second half of the seventeenth and early part of the eighteenth centuries. Competition between them was fierce. Many coffee houses prospered by catering for a specific clientele; some of them developed into important City institutions. Custom forbade women to enter the masculine world of the coffee house.

COMMUTATION ACT 1784
An Act of Parliament that ended 100 years of punitive tea taxes. William Pitt, acting on the advice of Richard Twining, introduced the Act to counter the evils of tea-smuggling and to generate increased revenues through legitimate sales of tea.

COMPRESSED TEA
Solid cakes of tea, first produced in China during the Tang Dynasty. Compressed teas take many shapes, including bricks and balls. Modern tea bricks are made by the hydraulic compression of tea dust.

The indulgence of tea, scones and clotted cream.

CREAM TEA
A popular feature of British social life, combining the gentility of afternoon tea with the indulgence of scones and clotted cream.

D'AETH, THOMAS
A wealthy merchant of the East India Company who employed Thomas Twining and introduced him to tea and coffee, the new drinks from the East.

DARJEELING
A very high quality black tea grown in the Himalayan Mountains in North India. It is most often referred to as the champagne of teas.

DENGYO DAISHI
A Japanese Buddhist monk who spent two years (803-5) in China. He returned to Japan with tea seeds which he planted at his monastery. It is said that he later served the new drink to the Emperor Saga, who ordered tea to be grown more widely.

DEVEREUX COURT
The site of Tom's Coffee House, Thomas Twining's original coffee house. Devereux Court was situated just off London's Strand. The location no longer exists, although adjacent buildings eventually became Twinings shop at 216 Strand.

Anna, 7th Duchess of Bedford

DUCHESS OF BEDFORD
It is said that Anna, 7th Duchess of Bedford invented afternoon tea sometime during the 1840s. Although her simple pot of tea with a light snack was originally introduced to counteract her hunger pangs, it soon developed into a popular social occasion among the fashionable classes.

EARL GREY (1764-1845)
Charles, 2nd Earl Grey was Prime Minister from 1830 to 1834. He was a great reformer, but best-known for the blend of tea that still bears his name. The blend was a gift from a grateful Chinese mandarin. When his original supply ran out, Earl Grey asked his tea merchants, Twinings, to recreate it for him.

EAST INDIA COMPANY
A private company that had a monopoly over British trade with the East. The Company was granted its exclusive charter in 1600 by Elizabeth I, and was dissolved in 1858. The East India Company had a profound effect on the history of tea, initially through its control of the Anglo-Chinese tea trade, latterly by introducing tea-production to India..

GARRAWAYS
A London coffee house owned by Thomas Garway from which tea was sold in 1660.

GARWAY, THOMAS
An early dealer in tea, based in London. In 1658, he advertised tea at a London coffee house known as the Sultaness Head. Two years later, he was selling tea at his own coffee house, Garraways.

GEORGE III (1738-1820)
George III was a king who liked to govern as well as reign. His determination not to grant concessions to North American colonists led Lord North to introduce the Tea Act of 1773. The Boston Tea Party was a response to the Tea Act. American Independence followed a few years later.

GOLDEN LYON
A symbol erected by Thomas Twining over his dry tea and coffee shop at 216 Strand. The lion, which became a timeless emblem of the Twinings company, still sits today above the shop at 216 Strand.

GREEN TEA
A type of tea in which the leaves are withered, rolled, and fired but, unlike black or oolong, are not subject to a process of oxidation. Green tea most resembles the original green leaf. Green tea originated in China. Production is still confined to a few

GREY, CHARLES, 2ND EARL
(see Earl Grey)

GUNPOWDER
A type of green tea which had been rolled into pellets.

GYOKORU TEA
A prized Japanese green tea considered to be Japan’s finest grade of green tea, usually reserved for special occasions. The tea undergoes special handling at every stage of its growth where leaves are picked after a period of shading that concentrates the chlorophyll to provide a deep green colour and a sweeter taste. These teas are hand-fired resulting in tea which is rich to the taste and pleasing to the eye.

HIGH TEA
A heavier version of afternoon tea, first developed as a grander, three-course meal. Whereas afternoon tea retained an aura of middle-class gentility, high tea became 'tea', the main cooked meal of the day for the working classes, eaten when the breadwinner returned from work.

HOGARTH, WILLIAM (1697-1764)
An influential British artist who trained as an engraver. His depiction of the effects of cheap gin, for instance, led to immediate legislation. Hogarth was a customer of Thomas Twining and, during his early career, found that he could not meet his bills. The solution was to paint a portrait in oils of Thomas Twining.

HORNIMAN, JOHN
The man who, in 1826, introduced pre-packaged tea. Horniman's presealed, lead-lined tea packets did not immediately find favour with grocers, so he sold his tea to pharmacists and apothecaries.

HYSON, YOUNG HYSON
A Chinese green tea named for the East India merchant who first sold it in England. Young Hyson is generally preferred to Hyson.

Iced tea is believed to be invented at the 1904 St. Louis World Fair by expatriate Englishman, Richard Blechynden.

ICED TEA
Fresh-brewed tea served in a tall glass with ice cubes, a slice of lemon slotted to the rim, and a long spoon for stirring in sugar or honey. Iced tea was invented at the 1904 St. Louis World Fair by an expatriate Englishman called Richard Blechynden. It is the most popular way of drinking tea in America.

ILEX PARAGUARIENSIS
(see maté)

INFUSION
Infusion is a common name used for herbal teas, but it is also used in tea tasting to refer to the 'infused' tea leaves after brewing.

INSTANT TEA
Developed in the 1930s and commercialized in the 1950s, instant tea sacrifices nuances in fragrance and flavour for convenience.

JASMINE
The Chinese use green tea as the base to which Jasmine flowers are used to scent tea. The finest Chinese Jasmine is called Yin Hao and Chun Hao. Fromosa Jasmines use Pouchong teas as a base. Pouchong is allowed to wither for a longer period of time (than Green) before it is fired which places it between Green and Oolong.

LONDON TEA AUCTION
A daily tea auction held in London until 1998. The first tea auctions were held quarterly under the control of the East India Company. Independence from the Company came in 1834. The sales ended because tea was increasingly auctioned offshore or in the producer countries.

LONDON TEA DEALERS
An eighteenth-century trade association of tea dealers. Richard Twining was Chairman of the association when William Pitt came to power. He persuaded Pitt to introduce the Commutation Act of 1784.

LORD NORTH (1732-92)
Frederick North, 2nd Earl of Guilford was Prime Minister from 1770 to 1782. His approach to the American colonies matched that of his king, George III. It was Lord North who imposed the Tea Act of 1773 that led to the Boston Tea Party.

MATCHA TEA
A powdered green tea drunk in Japan, especially at the Tea Ceremony where it is whisked into a frothy green liquor. Matcha, which has a short shelf-life, is produced by milling tencha tea.

Maté is drunk through a bombilla straw/strainer,  from a gourd-shaped drinking vessel.

MATÉ
A tea-like drink enjoyed by the gauchos of Argentina. Maté is an infusion of Ilex paraguariensis, a South American species of holly. It is drunk through a straw from a gourd-shaped drinking vessel.

NAVIGATION ACTS
A series of Acts of Parliament that regulated navigation and controlled commerce at British ports. The Acts ensured that only British ships landed imported goods. Their repeal in 1849 brought foreign competition into the British tea trade.

NORWICH CASTLE MUSEUM & ART GALLERY
(see Twinings Teapot Gallery).

OOLONG TEA
A less common type of tea produced in four stages: withering, rolling, oxidation, and drying. Of the two tea types that are oxidized (black and oolong), oolong undergoes the shortest process of oxidation. Oolong is sometimes known as semi-fermented brown tea. The term is of Chinese origins and means Black Dragon.

ORANGE PEKOE
Is used to identify a large leaf size. The tea is characterized by long, thin, wiry leaves, which sometimes contain the white or yellow tip of the leaf bud.

ORGANOLEPTIC
The process used by most tea tasters to evaluate the quality of a tea using all the senses.

POUCHONG
Some of the finest quality and high priced teas. A very fragrant tea, which is also used as a base for making jasmine tea.

RANELAGH GARDENS
A popular tea garden which opened in 1742 and remained fashionable throughout the eighteenth century. In 1765, the nine-year-old Mozart performed there. The site is now home to the annual Chelsea Flower Show.

ROOIBOS
A red-coloured, tea-like infusion drunk in South Africa. Rooibos (pronounced 'roy-boss') is made from the leaves of Aspalathus linearis, a low-growing bush from the Cedarberg Mountains of the Western Cape. The plant was first identified in 1772 by the Swedish botanist, Carl Thunberg.

RUSSIAN CARAVAN
A blend of China Black Teas. Although there is little consistency between available blends in the marketplace.

SABI
Tranquillity; one of the principles established by Sen Rikyú that underpin the Japanese Tea Ceremony.
 

The Samovar Tradition

Since the 17th century, when the custom of drinking tea migrated to Russia from China, Russians have taken the tradition of enjoying tea to heart, focusing on the samovar.  A samovar is a large metal urn that heats water with burning charcoal or wood, or, more recently, electricity. On top rests a teapot in which a strong tea is brewed.  Each cup is served by diluting this concentrate with hot water from the samovar’s spigot, then sweetening it with honey, sugar or jam.  Supremely functional and almost ubiquitous (in homes, offices and restaurants, aboard trains, even on street corners), samovars are beloved works of art.  A samovar in the center of the table symbolizes home, comfort and good times. Families traditionally gathered around their tables on Sunday afternoons to share strong tea, a meal and news of their week.

SAMOVAR
An ornately decorated Russian tea urn that supplies hot tea throughout the day. Samovars consist of a metal urn containing water, topped by a cradle that holds a teapot. Heat comes from an internal charcoal-burning pipe. Modern samovars are heated electrically.

SCONE
A traditional type of flour-based baked bun, with a sweet and crumbly texture halfway between bread and cake. The scone (pronounced 'skon') is an essential ingredient of cream tea. Recipes vary and may include currants or sultanas.

SELF-DRINKING
Describes an original tea which is palatable in itself and does not necessarily require blending before being consumed by the public.

SEN RIKYÚ (1522-1591)
The greatest exponent of the Japanese Tea Ceremony. Sen Rikyú took the ritual back to the simple modesty of its founders. He established the principles of wabi and sabi that underpin the ceremony.

SERICA
A tea clipper built in Greenock by Robert Steele in 1863. The Serica competed in the famous clipper race of 1866, taking 99 days to travel from Foochow to London. The Serica came third, a couple of hours behind the Taeping and the Ariel.

SHENNONG
(see Shen Nung)

SHEN NUNG, EMPEROR
Chinese legend attributes the discovery of tea to the Emperor Shen Nung (pronounced 'Shay-Nung' and sometimes written 'Shennong') in 2737 BC. Although Shen Nung is widely regarded as a scholar and a herbalist, it was imperial etiquette that gave him credit for the discovery. In those days all good ideas were attributed to the Emperor.

SILVER TIP PEKOE
A very costly tea from China made from full-grown buds of a special bush. This is also referred to as White Tea.

STRAND, 216
The site of Twinings dry tea and coffee shop since 1717. After three centuries, the shop (together with the associated Twinings Museum) remains as fascinating and lively as ever.

STRENGTH METER
A row of leaves found on Twinings teas that indicates the expected flavour strength of the tea inside the box ranging from one-two leaves as light, three as medium, four as robust and five as strong.

SUEZ CANAL
A 169km canal linking the Mediterranean with the Red Sea. The Canal was built between 1859 and 1869 by the Suez Canal Company under the supervision of the French engineer, Ferdinand de Lesseps. Unreliable winds in the Red Sea forced the tea clippers to take the long route round southern Africa, while steamships took full advantage of the newly-opened shortcut.

SULLIVAN, THOMAS
A New York tea importer who sent samples of tea to his customers in small silk bags. His customers were soon asking to buy their tea in bags.

The earliest-recorded advertisement for tea was posted in 1658 by Thomas Garway.

SULTANESS HEAD
A London coffee house at which the earliest-recorded advertisement for tea was posted in 1658 by Thomas Garway.

SUMATRA
Tea grown on the island of Sumatra. Gradings and characteristics are similar to Java teas.

SUN TEA
A late twentieth-century version of iced tea that originated in the southern states of the US. Cold water and tea bags are placed in a glass-capped pitcher and left to infuse in direct sunlight for a couple of hours.

TAEPING
One of the most successful British tea clippers, built at Greenock by Robert Steele in 1863. The Taeping won the famous five-ship clipper race of 1866, taking 99 days to travel from Foochow to London, and docking just half an hour ahead of the Ariel.

TAYLOR, JAMES
A Scotsman who first experimented with tea planting in Sri Lanka in 1867. By 1872 he had established a tea factory and, a year later, was selling Ceylon tea in London. Taylor's pioneering efforts contributed to the early success of the Ceylon tea industry

TEA
The leaf and extracted liquor of the shrub Camellia sinensis. No other beverage merits the unqualified term tea.

TEA ACT 1773
An ill-advised piece of legislation devised by Lord North to ensure that American colonists paid taxes to Britain on the tea they consumed. It led directly to the Boston Tea Party.

TEA BAG
A sealed paper bag containing finely-divided, quick-brewing tea. Tea bags are the most popular way of brewing tea in Britain and the US. They were invented by accident by a New York tea importer named Thomas Sullivan. Twinings teas are blended for the same quality in loose as in tea bag.

TEA CHEST
A foil-lined wooden box for transporting tea. The original lining was lead foil; nowadays aluminium foil is used. These days most tea is shipped in foil-lined paper sacks; only the finest teas still travel in wooden chests.

TEA CLIPPER
A type of sailing ship that was built for speed, so called because they could 'clip' the journey time. The distinctive features of a tea clipper were a sharply-raked bow, an overhanging stern, and acres of sail. Their brief period of pre-eminence on the seas ended with the opening of the Suez Canal.

TEA DANCE
An irresistible mix of afternoon tea and dancing that began in the 1910s, and which is still popular today.

TEA GARDEN
A feature of eighteenth-century social life at which men and women of all classes could gather. The tea gardens included tree-lined avenues, lantern-lit walks, music, dancing, fireworks, good food, and fine tea. The most famous were Ranelagh Gardens and Vauxhall Gardens.

TEA HOUSE (CHINA)
A public place where Chinese people go to appreciate tea for its flavour, aroma, and appearance, rather than to quench their thirsts. Tea houses (the Chinese term means 'tea art house') have reopened in China following many years of repression.

 

A tea house in Nanjing, Japan

TEA HOUSE (JAPAN)
A special building in which the Japanese Tea Ceremony is performed. Every element of the tea house is arranged according to strict rules of design.

TEAPOT COLLECTION
(see Twinings Teapot Gallery)

TEA ROOM
A public place where Britons can relax and enjoy afternoon tea or cream tea. Tea rooms sometimes referred to as 'tea shops' have been a popular feature of British social life since 1864.

TEA ROSE
A popular garden rose with a scent that was said to resemble that of tea. The tea rose is a hybrid derived from Rosa odorata.

TEA SOURCING PARTNERSHIP (TSP) NOW THE ETHICAL TEA PARTNERSHIP
An organization dedicated to improving the conditions under which tea is produced through credible, independent monitoring. The TSP represents most of the major UK tea companies. Twinings is a founding member. Visit the TSP website.

TEA TASTER
An expert judge of the beverage. A person who uses organoleptic means to discern various characteristics and qualities of tea. Twinings tea experts are unsurpassed in the skill of their trade.

TEA TREE
A native Australian evergreen shrub (Melaleuca alternifolia) with well-known antiseptic properties. The tea tree has nothing to do with tea. The name allegedly arose because in 1770, the explorer, Thomas Cook, made an infusion of the leaves which his crew drank to prevent scurvy.

TENCHA TEA
A type of green tea that is ground down to make the famous matcha powdered tea used in the Japanese Tea Ceremony.

THÉ DANSANT
(see tea dance)

TOM'S COFFEE HOUSE
A coffee house situated in Devereux Court just off London's Strand. Thomas Twining bought Tom's Coffee House in 1706. The location was perfect: it straddled the border between Westminster and the City of London, an area that was newly-populated with aristocracy displaced by the Great Fire of London.

TSP - HAS BEEN RE-NAMED ETP - ETHICAL TEA PARTNERSHIP
(see Tea Sourcing Partnership)

Twinings should be pronounced with a long 'i' like in the word 'mine'.

TWININGS PRONUNCIATION
Twinings should be pronounced with a long 'i' like in the word 'mine'.

TWININGS TEAPOT GALLERY
A gallery at Norwich Castle Museum & Art Gallery that permanently houses a representative selection of the world's largest collection of British ceramic teapots.

TWININGS MUSEUM
A delightful and intriguing museum situated to the rear of Twinings shop at 216 Strand. The Museum features stories and artefacts from the history of Twinings and of tea.

TWYNING
A Gloucestershire village situated between the Rivers Severn and Avon, roughly two miles North of Tewkesbury. The village has ancient connections with the Twining family. Both names come from an old Saxon expression meaning 'between two streams'.
 

A portion of the flamboyant sentimentalist, Nikolai Karamzin (Letters of a Russian Traveller 1789-1790), description of Vauxhall: "The London Vauxhall brings together people of every social standing - lords and lackeys, fine ladies and harlots. Some come here as actors, others as spectators. I visited all the galleries and looked at all the pictures, whose themes have been taken either from Shakespeare's dramas or from recent English history. The walls of the large rotunda, where music is given in rainy weather, are covered with mirrors from floor to ceiling. Wherever you look, you see ten living portraits of yourself.

At about twelve o'clock supper was served in the pavilions, and horns sounded in the groves. Never in my life have I seen so many people seated at table. It looked like some kind of magnificent feast. We chose a pavilion, too, and ordered chicken, anchovies, cheese, butter, and a bottle of claret. This cost about six rubles.

Vauxhall is two miles from London, and in summer is open every evening. One pays forty kopecks to enter. I returned home at dawn, completely satisfied with the whole day."

VAUXHALL GARDENS
The most successful and long-lasting of London's tea gardens, lasting from 1660 to 1859. The gardens were situated on the southern bank of the River Thames on a site opposite where the Tate Gallery now stands. Handel regularly performed there.

WABI
A deliberate simplicity in daily life; one of the principles established by Sen Rikyú that underpin the Japanese Tea Ceremony.

Tea Glossary from Twinings Tea, among Other Sites

TWININGS HISTORY 

Thomas Twining had a vision in 1706 to import the finest teas for London’s most discerning tea drinkers. More than 300 years later, Twinings has upheld that vision, delivering a collection of the finest teas enjoyed by tea drinkers around the world.

Etiquette Enthusiast Maura J Graber is the Site Editor for the Etiquipedia© Etiquette Encyclopedia