Young Hyson
Green tea was the tea drunk in 18th century China and bohea (black tea) was developed for export (see Bohea for Export). Young hyson was a harbinger of spring in China. In the early spring when the first buds and leaves form and before the rainy season is when the best green tea is harvested.
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Posted in Beverages, culinary history, food history, Tea, Young Hyson | Tags: beverages, culinary history, food history, foodways
Bohea Tea
In the 18th century the term bohea became synonymous for all the high-quality, dark, big leaf black teas coming from the Wyui Shan in China. The Qing dynasty developed the process for producing bohea so the tea traveling across the ocean to the West arrived in sound condition. The more modern term black tea was not in use at that time.
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Posted in Beverages, Bohea, culinary history, food history, Tea | Tags: beverages, culinary history, food history, foodways
Tea Chest
This is a reproduction tea chest with green tea in the left compartment and black on the right. The inlaid wood chest has lock and key to keep the precious tea safe.
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Posted in Beverages, culinary history, food history, food history equipment, Tea, tea chest | Tags: culinary history, food history, foodways
Lumps of Sugar
Using sugar nippers, the workshop participants created nice white lumps of sugar (double refined) for the tea tray. The silver sugar tongs with sea shell design are beside the blue and white porcelin bowl for the sugar.
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Using Sugar Nippers
Sugar nippers were used on a piece of a sugar loaf to prepare the lumps of sugar for the tea by both scoring and cutting the sugar.
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Posted in culinary history, food history, food history equipment, Sugar, Sugar nippers, Tea | Tags: beverages, culinary history, food history, foodways
Swedish Copper Iron Legged Tea Kettle?
At my tea workshop, this small, tin-lined copper tea kettle with iron attached legs and copper closure over the spout, was my favorite to use to fill the tea pots. I have seen a similar kettle on display at the American Swedish Historical Museum in Philadelphia and the only picture I have discovered refers to it as a Swedish mini copper tea kettle. I would love to know more about this piece. Please comment if you have any information.
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Posted in Copper water kettle, culinary history, food, food history, food history equipment, Swedish foodways, Tea | Tags: culinary history, food history, foodways
Copper Tea Kettle on Stand
The tea kettle’s primary purpose was to boil water. Cast iron kettles were primarily used at the hearth and the tin lined copper kettles in the parlor. This copper kettle is on an elegant stand with brass top and wood handle supported by an iron frame.
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Posted in Copper water kettle, culinary history, food history, Tea, Trivets/stands | Tags: beverages, culinary history, food, food history, foodways
Preparing for Tea
Recently I conducted my first workshop focused on the subject of tea. This is a picture of the hearth with a bake kettle and tin bakers for preparing the food and copper kettles heating the water.
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Posted in Copper water kettle, culinary history, food, food history, Hearth cooking classes, Tea, Tin baker | Tags: classes, culinary history, food, food history, foodways, tea
Rockingham Pitcher
This pitcher has a manganese brown glaze called “Rockingham glaze” which was discovered by Rockingham Pottery in England. In the United States, several factories began using the brown glaze technique after 1840 and the pottery became know as Rockingham.
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Posted in 19th century foodways, culinary history, food history, food history equipment, pottery | Tags: culinary history, food history, foodways, pottery
Biscuits Done and Baking
As the Lincoln bisuits were done, they were placed in a tin bowl (center) and samples were provided with sorghum molasses (in the stoneware crock). The temperature of the log cabin was so chilly even with the fire that the sorghum became too thick to serve if left on the work table.
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Posted in 19th century foodways, Biscuits, culinary history, food, food history, receipts, recipes, sorghum, stoneware, Tin baker, tin bowl | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 