“Tea is not a manufactured article which can be made, bottled up and served at will. It must be prepared every time it is acquired, and it’s success or failure depends entirely upon the attention you pay to the six golden rules.”
According to records, tea trade did make its first appearanc in London until 1658. Thomas Garraway, a general merchant with a store in Exchange Alley in the City of London, was the first to advertise the new commodity for sale by auction. His announcement in the September 23-30, 1658, edition of the weekly London newspapaer,Mercurius Politicus,read:
“That Excellent, and by all Physicians approved, China Drink called by the Chineans, Tcha, by other Nations Tay, alias Tee, is sold at the Sultaness Head,a Cophee-house in Sweetings Rents by the Royal Exchange, London.”
Two years later, in order, no doubt, to increase sales, Garraway wrote a lengthy advertising broadsheet entitled “An Exact description of the Growth Quality and virtues of the Leaf Tee” which claimed that tea would cure almost any ailment and “maketh the Body active and lusty… helpeth the Head-ache, giddiness and heaviness thereof… taketh away the difficulty of breathing, opening Obstructions… is good against Liptitude, Distillations and cleareth the Sight… it vanquisheth heavy Dreams, easeth the brain and strengtheneth the Memory, it overcometh superfluous Sleep, and prevents Sleepiness in general… it is good for Colds, Dropsies and Scurveys and expelleth infection.”
Source: Pettigrew, Jane. The Tea Companion: A Connoisseur’s Guide. Philadelphia: Running Press Book Publishers, 2004. 15. Print.
As early as 1870’s American cookbooks had recipes for iced tea — recipes that really haven’t changed in the intervening centuries. The Buckeye Cookbook (1876) by Estelle Woods Wilcox, suggests that:
"To have it perfect and without the least trace of bitter, put tea in cold water hours before it is to be used, the night previous if for breakfast, or twelve-o’clock dinner, and in the morning if for tea; the delicate flavor of the tea and abundant strength will be extracted and there will be not a trace of the tannic acid which renders tea so often disagreeable and undrinkable."