Tea for Two

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Taking tea in the 1860's may well have been popularized by Queen Victoria who enjoyed the beverage, but who had not been permitted the pleasure at a young age.  Americans had grown accustomed to having tea although perhaps not quite to the extent the British indulged.    

Tea became a very precious commodity in the war-time South along with coffee, sugar and other such items.  Flour rose in price so much as to force many Southern civilians to look for substitutes in corn meal and rice flour.  Sorghum, honey, and even watermelon syrup often sweetened crude makeshift desserts in the absence of sugar.

Tea was sold in bulk in the mid-19th century.  It wasn't until many years later when a tea salesman sewed up little bags of various teas as samples for his customers that the idea of the modern tea bag came into being.  Brick tea was available, but not used as often as loose tea.  Loose tea is still preferred for brewing in the pot today.

Various types of tea were enjoyed during the period - some perhaps more readily available than others.  Both green and black teas were available as were some flavored teas such as Earl Grey. Earl Grey tea got its name from an actual person, Earl Grey, born in l764, and died in l845.  It is usually a blend of black tea and bergamot oil and today is the second most popular tea. Queen Victoria and Albert's love of all things Scottish led to shops in London carrying a blend of black teas which later became known as English Breakfast.

A "tea" during the mid-19th century did not necessarily mean the social occasion we think of today.  It might have meant simply a light supper for family and/or close friends.  When people got together for tea it was generally a small gathering with china cups, china or silver teapot, etc.  Today if living historians gather for tea and a light meal or refreshments the same should be taken as a matter of course.  The idea of taking tea being for women only is a modern notion.

Tea houses and the associated ceremony of taking tea evolved sometime during the late nineteenth century.  Southern women who kept war-time journals often mention tea - either the lack of it, or when it was available the drinking of it. Entries I have encountered seemed to refer to family members and sometimes guests gathering for a light meal.  When tea was not available substitutes were brewed up from holly leaves, yaupon, blackberry leaves, raspberry leaves etc., the latter having been served in Europe during the century before.  
Below please find some simple receipts of the day which might have found their way to the table as an accompaniment to
tea.  Lemons would have been rare in the war-time South so perhaps it might be more authentic to sweeten the cup with a bit of honey and perhaps a little milk.

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