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Herbata na warszawskim stole XIX wieku. Zwyczaje i akcesoria

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Wieruch-Jankowska E.

Annales Universitatis Mariae Curie-Sklodowska, sectio L – Artes

2015

vol. 13

issue 1

The spread of tea was accompanied by research on the properties of its different species. In the 19th century the interrelationships between the proportions of individual components, the time of gathering tea leaves, and the ways of tea making, which determined the taste effects were clearly discerned. The best teas were considered those prepared in a samovar.Initially, tea was drunk in small bowls without handles, silver cups being rare. Milk was served for tea. The fashion of serving it in small jugs dates back to the 17th century. It was introduced by Madame de Sevigne. In the 19th century milk was replaced by cream. An obligatory component of the tea set was the sugar bowl. In the 1760s, tea measuring spoons came in widespread use. Their prototypes were medication dispensing spoons. They had the shapes of little shovels, shells, acorns, or eagle heads. Sugar tongs were introduced in ca. 1700.Silver teapots appeared on the English market in the 17th century. Depending on the needs, jugs for hot water or teapots with burners were used. From the 1690s, small teapots were introduced which stood on an alcohol burner. Water was also heated in bulieras(kinds of kettles/samovars) put on the table.The development of modern design after WW2 somewhat stopped the development of traditional tea sets. However, we are now witnessing the return to former designs and forms. The fashion for unused objects like samovars is confi ned, however, to presentingthem in the interiors, where they perform decorative or sometimes memorial functions.

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1 Annales Universitatis Mariae Curie-Sklodowska, sectio L – Artes

1 Wieruch-Jankowska E.

1 2015

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Herbata na warszawskim stole XIX wieku. Zwyczaje i akcesoria