APPRECIATION OF THE LEAF.
That the worthy Thomas Garway, to whom reference is made in the
preceding Chapter, gave rather undue license to his imagination in
extolling the virtues of his cherished beverage is manifest. His
handbill, however, is not only curious but interesting, if on no other
account than that of illustrating the mode of advertising to which he
resorted, in order to spread the fame of the precious leaf and dispose
of his commodity. It is likewise noteworthy on account of the fame
which “Garway’s Tea” had acquired and maintained for two centuries.
The original name “Garway” was changed or “restored” by his son to
“Garraway,” while the House which bore this appellation became renowned
far and wide. Here it was that the numerous schemes which surrounded
and accompanied the great South Sea Bubble, had their centre.
Appropriately enough also, “Garraway’s” was the head-quarters of the
remarkable Tea speculation of 1841–2, when prices fluctuated sixpence
and eightpence per pound; and when people were suddenly smitten with
the mania for dealing in Tea, just as at other times a rage obtained
for speculating in railways, mines, foreign funds, or finance.
Albeit Garway evidently prospered in his special branch of trade,
yet it is probable that the rapid popularity which Tea had acquired
was less indebted to the “learned and knowing” authorities he quoted
in his handbill, than to royal patronage. It appears that Catherine
of Braganza, queen of Charles II., who had tasted the beverage in
Portugal, and grew enamoured with the same, brought it into fashion
in this country. Her fondness for the soothing cup was extreme. Its
subsequent popularity, however, may fairly be attributed to its innate
valuable properties, which became the more understood and prized in
proportion as the public grew more addicted to its daily use. Ladies
of _ton_ delighted in their “dish of Tea,” which was indispensable to
their comfort. Authors also discovered its advantages as a beverage to
work upon; while poets and essayists lauded it well nigh in terms of
extravagant eulogy, such as had been employed by Chinese and Japanese
men of letters before them.
Almost the first literary eulogist to espouse the cause of the new
drink was Edmund Waller. He recites how he became induced to taste Tea,
owing to a parcel of the leaf being presented to him in the year 1664,
by a member of the Jesuit Order, who had recently returned from China.
In the poem which furnishes several references to the infused leaf
occurs the following pregnant allusion:--
“The Muses friend, Tea, doth our fancy aid,
Repress those vapours which the head invade,
And keeps that palace of the soul serene.”
Byron, in later times, became an enthusiast in its favour, averring
that he
“Must have recourse to black Bohea:”
while he pronounces green Tea
“The Chinese nymph of tears.”
[Illustration]