To a Teapot was written over a century ago, but the sentiments are still as true for tealovers today. Tea, teapots, friends, families, trials, tribulations, tea parties, celebrations, and just a chat and good company… the teapot is there throughout.

The poem comes from The Versebook of A Homely Woman by Elizabeth Rebecca Ward (born 1881), writing under the pseudonym of Fay Inchfawn. Ward’s children’s poem, The Flight of the Fairies, about fairies packing up to go back to their summer fairyland is also a delight. It would be great for a fairy tea party or theme.

To an Old Teapot
by Elizabeth Rebecca Ward

Now from the dust of half forgotten things
You rise to haunt me at the year’s Spring cleaning
And bring to memory dim imaginings
Of mystic meaning.

No old time potter handled you, I ween
Nor yet were you of gold or silver molten
No Derby stamp, nor Worcester, can be seen
Nor Royal Doulton.

You never stood to grace the princely board
Of monarchs in some Oriental palace.
Your lid is chipped, your chubby side is scored
As if in malice.

I hesitate to say it, but your spout
Is with unhandsome rivets held together
Mute witnesses of treatment meted out
In regions nether.

O patient sufferer of many bumps
I ask it gently - shall the dustbin hold you?

And will the dust heap, with its cabbage stumps
At last enfold you?

It ought. And yet with gentle hands I place
You with my priceless Delft and Dresden China
For sake of one who loved your homely face
In days diviner.

Enlarged View

The enlarged view better shows the nuances of colouring, light, shade and toning that Cassatt has used to show reflections, and to add a luminescent quality to her art work.

Shades of Pink

Apart from the various shades of pink in the dress, fading to almost white, note the pink touches throughout the painting. The most obvious of these are on the armchair, Lydia’s face, and on the wall. These add to the illusion of light and reflection.

Use of White

The white is extended through the gloves, the flowers, and shading throughout. The gold rim on the cup ensures that this is not lost in the painting, and also adds again to the reflective effect. White is also a unifying colour.

Time for Tea in the Victorian Era

The resulting painting, Cup of Tea of Cassatt’s sister, Lydia, is a very restful portrait of a “time for tea” ritual. This painting is also known as Portrait of Lydia. Cassatt, like her fellow Impressionist painters, painted scenes and people going about their everday life. Having a cup of tea was very much a part of everyday Victorian life, not only in Paris, where this portrait was exhibited, but in England, Europe and America.

The Newly Discovered Pastime of Afternoon Tea

It was around this time, that having a cup of tea on one’s own was extended to inviting friends to Afternoon Tea. The origin of afternoon tea is usually attributed to the Duchess of Bedford in England. The relaxing ritual of drinking a cup of tea, was developing into a social event. Later, these events included entertainment and tea dances. These are still held today in grand hotels such as the London Ritz and the Savoy.

Mary Cassatt (1844-1926) was an American Impressionist painter. As there were few opportunities in America to further her studies, she went to Europe and settled in Paris, where she joined the Impressionist movement. Her compatriots in the Impressionist movement were the likes of Degas and Renoir.

Mary Cassatt lived in Paris for many years, returning to America to live only later in life. It is thought that this painting was exhibited in the Paris art exhibitions, known as “salons”. When in America, Cassatt lobbied art galleries, museums and private collectors to make sure that Impressionist works were represented in their collections.

Her family and friends were frequent subjects, as in The Lady at the Tea Table. Cup of Tea, also known as Portrait of Lydia is of her sister, Lydia Simpson Cassatt, who also featured in some of Mary’s other paintings, such as Lydia Crocheting in the Garden at Marly, now housed in New York’s Metropolitan Museum of Art.

About the Painting - Cup of Tea or Portrait of Lydia

Cup of Tea is more about the relaxing ambience of Lydia enjoying an everday ritual of a cup of tea, than a detailed portrait of Lydia herself. Like her fellow Impressionists, Cassatt drew from everyday life for her inspiration and subjects. In particular, many of her paintings feature women and children going about their daily work and social interactions.

Techniques and Effects

The shades of pink and the use of light to effect a shimmery effect and reflections, add to the serenity of the scene. This portrait of Lydia shows Mary’s skill in using colour and light. This was one of Cassatt’s earlier Impressionist works. The nuances of shading and luminscent quality of the colours in Cup of Tea can be better seen in an enlarged view of the painting.

Experts at the Metropolitan Museum of Art said about Portrait of Lydia

Great attention has been devoted to the effects of reflected color, for example, the luminous quality of the pink dress is reinforced by pink on the arm of the chair, the underside of the saucer, the white glove, and the woman’s face. Through the sketchlike green background, unprimed canvas is visible in peripheral areas. While the use of the canvas as part of the composition contributes to the spontaneity of the image, it was criticized by the establishment, who thought this avant-garde innovation evidenced lack of finish.

Where You Can See It

This painting is housed at the Metropolitan Museum of Art in New York City.
It is oil on canvas - 36 3/8 x 25 3/4 in. (92.4 x 65.4 cm)

Tea can be used as more than a beverage. If you have any household hints to share about using tea or coffee at home, we’d love to hear from you.

{html_blob name = ‘important_information’} These household hints and tips have been collected over the years, and come with no guarantees. They do not constitute advice. Use your own discretion if you want to try them. Unless otherwise stated, all hints apply to ordinary black tea.

At Home - Household Tea Hints

• To give an antique look to a white or cream lace tablecloth or runner, soak them evenly in cold strained tea for about an hour. Iron while still damp. For a lighter colour, use weaker tea, leave for less time, or remove excess moisture after soaking.

Dyeing with Tea
Read more specific techniques, tips, ideas and information on using tea for dyeing for crafts and table linens.

In the Kitchen - Tea Hints

• To remove odours from pans, rub them with damp tea leaves.
• Marinade meat, chicken or fish in tea infusions such as Lapsang Souchong.
• Soak dried fruit in tea rather than water for added flavour. Experiment with different teas such as fruit teas.
• When making gravy after cooking meat in a pan, add some cold or hot tea to the juices in the pan for added flavour.
• Use tea in fruit punches. We have a Tropical Fruit Punch and a Pineapple Fruit Punch recipe for you. Both have tea as an ingredient.
• Substitute cold tea in baking for half the liquid in rich cakes such as fruit cakes. This adds to the colour and makes the flavour more mellow.
• Make ice cubes with cold tea. Add sliced strawberries, a small grape or other fruit for colour interest and flavour. Add the ice cubes to a fruit punch or iced tea drinks. Unlike water ice cubes, they do not dilute the drink when melted.

Cleaning - Tea Hints

• Clean mirrors, glass, windows and chrome with strong strained tea - the stronger the better.

Herbal teas are also known as herb teas, infusions or tisanes. They are simply herbs, flowers, roots or spices infused in boiling water. You can also buy fruit teas, which are usually an infusion of dried fruit and boiling water.

Herb teas can be made at home, or you can purchase them in packets from health shops and supermarkets.

Consult your doctor or naturopath for more information. This information is for interest only, and is provided as a starting point for your own research. It should not be substituted for medical or health advice.

It is thought that different herbs have specific benefits, building resistance to illness. There may also be some negative effects. A knowledge of the specific herb, its benefits and associated side effects is important.

Chamomile, for example, has sedative properties. It is widely used as a relaxant tea infusion before going to bed, but is not recommended for pregnant women or nursing mothers. Using comfrey long term is thought to be harmful to the liver.

Among the most well known herb teas are lavender, peppermint, lemongrass, camomile and rosehip.

The teas, or more correctly, the infusions, can be served hot or cold. Adding some fruit juice or mineral water and a sprig of peppermint to iced teas, adds extra colour and flavour.

Herbal teas are not usually served with milk. Sugar, honey or lemon can be added if desired. Iced tea can be made ahead of time and stored in the refrigerator for use throughout the day.

Basic Herb Tea Recipe
Pour 1 cup boiling water over 1 teaspoon fresh herbs. Cover and allow to settle. Strain the tea. Vary quantities and times for a weaker or stronger infusion. You can also experiment with mixing different herbs and with steeping times.

For more information and recipes for specific herbal tea infusions, I can recommend Jane Pettigrew’s book Tea and Infusions - A Connoisseur’s Guide.

Tropical Drink

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Pineapple is a refreshing tropical fruit. Coupled with tea in this pineapple tea fruit punch, it is very cooling - perfect for a garden party or spring or summer get together.

Ingredients

• 1 ripe pineapple, peeled and chopped
• 2 cups cold tea
• 8- 12 mint leaves
• 2 large bottles ginger ale

Method
Place half the chopped pineapple, 1 cup of tea and 6 mint leaves into a blender, until the pineapple has been finely crushed. Repeat with remaining pineapple, tea and mint leaves. Refrigerate. When cold and ready to serve, place the pineapple mixture into a punch bowl or large jug. Add ginger ale. Garnish with extra mint leaves.

Variations & Tips

• Make iceblocks from canned pineapple juice to add to the punch.
• For more colour, add small pieces of other fruit to the juice before freezing the iceblocks.
• Add any other fruit into the punch mixture.
• This pineapple tea punch is best made with fresh pineapple for texture and flavour. Add canned pineapple juice or other canned fruit juice to the punch if desired.

10 Reasons you need a tea infuser and ways of using it.

I have to confess I originally bought my tea infuser because I liked the look of it. Someone had recommended I try one. I am really surprised how much I use it.

Here’s the low down.

10 things I’ve discovered about using a TEA INFUSER.

1. You use only as much tea as you like in your cup

2. You can use it in your teapot. Make sure the tea pot opening is large enough to fit the infuser

3. You can use loose leaf teas - cheaper and often better quality

4. Eco friendly - used tea leaves can go in the compost

5. You can blend your own mix of bought teas

6. You can try herbal infusions

7. You can have just one cup or more - no need for the teapot

8. Have a cup of tea with a friend - use one infuser for both cups

9. No need to use a tea strainer. A good quality infuser retains the leaves

10. An infuser adds to the sense of occasion and ritual of having tea

Plus a non tea use -
Use the infuser as a mini flour sieve for dusting a surface ready for rolling dough. Just keep it in the flour cannister, so it’s quick and easy.

Tea Infuser Tips & Tricks
1. The tea leaves need room to expand as they steep.

2. Do not fill the tea infuser completely with tea leaves as the flavour will not be as good.

3. Use a larger tea infuser when possible.

4. Fill the tea infuser no more than half full of tea leaves, so the water can filter through the leaves for maximum flavour.

5. Tea Infusers are sometimes called Tea Balls.

6. Experiment with infusion time. Not long enough doesn’t allow the taste to come through. Too long makes the tea bitter. This is the same reason that tea leaves left in the pot keep brewing. The tea tastes bitter if left too long. That’s the tannin at work.

7. Mesh Tea Infusers are preferable to the perforated metal variety. They allow more of the flavour to come through. At the same time they retain the leaves.

8. Fill infusers only up to half, to allow the leaves to expand, or they won’t infuse all their flavour.

9. Choose a Tea Infuser to suit the size of your cups or teapot.

Book Review - Tea and Infusions by Jane Le Clerc
Check out our Book Review or Purchase it from Amazon.

Love Checks

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This tongue in cheek happy marriage recipe is over 25 years old, and was found in an old community recipe book.

It still has a touch of truth, and applies equally to husbands and wives. Remember it’s just for fun. It’s not meant to be taken too seriously

Tenderising husbands is a recipe that has to be attended to daily. Many hubands are not preserved correctly, and are not tender and good. Some women keep them constantly in hot water. Others freeze them. Some stew or roast them, and still others keep them steadily in a pickle.

It cannot be supposed that any husband will thus become tender. Properly treated and preserved, husbands can be really delicious. If he should splutter or fry, do not be anxious. Some husbands naturally do this.

Just add a little sugar in the form of what confectioners call “kisses”. Do not on any account, add vinegar or pepper.

Do not test him with something sharp, to see if he is becoming tender, but stir gently, so that he doesn’t become tasteless or flat. Check this tenderising husbands recipe daily, to see if you need to add ingredients, and to see how the dish is coming along.

Follow these directions for tenderising your husband, and you will find him very agreeable. He will keep for as long as you want. In fact, he will be a really nice dish!! Husbands, this recipe also works for tenderising wives.

This happy marriage recipe supports the adage, “You get further with honey than with vinegar” when dealing with people. I have heard it said “keep the vinegar for the salad”.

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Variations & Possible Additional Ingredients

• 1 cup of memories
• 1 cup of sharing
• 1 cup of smiles
• 1 cup of hard work
• 1 extra cup of love
• 1 cup of friendship
• 1 cup trust
• 1 cup of support
• 1 cup of fun
• 1 cup of talking
• 1 cup of patience
• 1 cup of co-operation
• 1 cup of smiles
• 1 cup of joy

Some people find that adding children to the happy marriage recipe, makes the recipe even better. Sprinkle liberally with additional sugar and love. Check and adjust ingredients daily.

Olive Oil

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A tea and herb marinade combines flavour and goodness. Tea is a tenderiser. Studies show that marinaded meat is a healthy way of cooking.

Tea is also an antioxidant, and is recommended as a healthy drink. Now you can add tea to your cooking as a tea and herb marinade.

Ingredients
• 1/2 cup hot tea
• 1 tspn mixed herbs

• 1/4 tspn crushed garlic
• 1/4 tspn crushed ginger
• 3 tbspn honey
• 3 tbspn soya sauce
• 1 tspn dry sherry (optional)

Method
Place the hot tea in a shallow dish. Add garlic, herbs, honey and soya sauce. Add dry sherry if desired.
When the tea herb marinade is slightly cooled, add meat, fish or chicken, turning to coat in marinade. Turn again half way through the marinading process. Marinate at least 30 mins. Overnight is even better

Try our delicious recipe for Asian Honey Soy Chicken Wings, which uses a variation of the above Tea Herb Marinade. This is a firm family favourite.

Other Tea Herb Marinade Variations
• Add chili pepper or a dash of fresh chili
• Use rice wine instead of sherry
• Use rosemary instead of mixed herbs
• Experiment with different types of tea for different flavors
• Use tea bags so you don’t have to make a whole pot
• Try different quantities and concentrations of tea
• Add 1/2 cup of tea to any of your favorite marinades

Marinades