The first documented tea cosy in Britain was in 1867 and it was probably the Duchess of Bedford, who by establishing the activity of afternoon tea in 1840, increased the popularity of tea cosy.
They then flourished during the late 19th Century and were also starting to be used in North America during the same period.
It is defined in Wikipedia as ‘a cover for a teapot, traditionally made of cloth or wool, which is used to insulate the tea, keeping it warm while it brews’.
Cloth tea cosies often have padded inserts which can be washed separately and many are hand knitted looking just like a woollen hat with a bobble on the top.
Of course they don’t have to be knitted you can buy tea cosies made from fabric like this tweed fabric one from Folksy at £28
It’s worth a visit to the lovely Georgian village of Easingwold to appreciate the lovely tea rooms and cafes available. The Clark’s have two to choose from, Clark’s Tea Rooms, Market Place, Easingwold, Yorkshire, YO6 3AG Tel No 01347 823143. This tea shop has all the same cakes, breads and pastries sold at their other shop ‘Clark’s Cafe’ bakery.
It’s divided into three rooms with walls adorned with local artists work and a smokers parlour at the back.The position of this tea shop in the central Market Place is perfect for a stop while shopping where you can enjoy their delicious home-made cakes and a refreshing pot of tea.
Clark’s Cafe, 195 Long Street, Easingwold, Yorkshire, YO6 3JB Tel No 01347 821285. This shop started back in 1925 when the Clark’s grandmother-in-law used to make scones and tea and sell it from the kitchen window to road repair men and cyclists.
You can see from the displays of canal-wares around the room that the owners enjoy narrow boats.
There is also a pretty garden with outside seating for the good weather months.
Everything is made on the premises with the speciality being the all day breakfast, ploughman’s lunch and the set afternoon or cream tea. This comes with a selection of sandwiches, scones with cream and cakes and tea.
1.Drinking three cups of tea daily can protect against heart attacks and stroke.
2.A new review study shows regular drinking of either black or green tea can reduce the risk of heart problems by 11 percent.
3.It cuts plaque build-up in arteries – a combination of dangerous fat and cholesterol.
4.In terms of the delivery of antioxidants, two cups of tea is equivalent to five portions of vegetables or two apples, reports the journal Molecular Aspects of Medicine.
5.The review by researchers at the University of Western Australia says the benefits of tea are largely due to the flavonoid content, antioxidant ingredients that counteract cardiovascular disease, according to the Daily Mail.
6.One cup of tea provides 150-200 mg of flavonoids.
7.The review also found the flavonoid content of black tea is equal to that of green tea. Almost 80 percent of Britons are tea drinkers.
8.Four cups of tea with milk provides 21% of daily calcium requirement.
9.Catherine Hood from the industry-backed Tea Advisory Panel said: ‘Compared with the US studies, the cardiovascular benefits of tea are particularly strong in European studies. This includes UK studies where most of the tea consumed is black.’ Tea and Health Facts are available on the Tea Advisory Panel.
- It’s best to transfer both loose tea and tea bags from a cardboard or paper packet or tub into an air-tight container.
- Tins and caddies with tight-fitting lids are good as they can keep out smells and humidity which can affect the tea.
- Storing the jars in a dark cupboard will mean the tea will keep well.
- You should never keep it in the fridge as there is always the chance that water will get into the packet.
- You should always be careful with flavoured teas, as the added flavourings can be very powerful and easily taint other teas nearby.
- For loose tea, it is essential that you check that the spoon or scoop that you use is completely dry.
- If there is even a drop of moisture on the spoon, the humidity introduced to the interior of the packet or caddy will have an effect on the quality of flavour.