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Discussion Groups / English Usage / January 2004The tea of an afternoon
Hello: Is this "tea of an afternoon" an idiomatic expression, similar to "five o'clock tea"? Is it more AmE than BrE? I originally found it in: ----- Supposing that you should come upon us sitting together at one of the little tables in front of the club house, let us say, at Homburg, taking TEA OF THE AFTERNOON and watching the miniature golf, you would have said that, as human affairs go, we were an extraordinarily safe castle. [Ford Maddox Ford, The Good Soldier, 1915, p. 13] ----- when I initially thought it's probably just a case of old-fashioned usage, one perhaps being able to say in the context: " ... taking tea in the afternoon and watching ..." or " ... taking tea one afternoon and watching ..." or " ... taking tea during afternoon and watching ..." but it is still present in some modern Web pages, perhaps as a reference to a lifestyle of leisure. Is this the suggestion? Thanks, Marius Hancu >Hello: > >Is this "tea of an afternoon" an idiomatic expression, similar to >"five o'clock tea"? Is it more AmE than BrE? I think that the relevant phrase is "of an afternoon", meaning approximately "in the afternoons", in a sentence describing a customary activity. (Of course, afternoon could be replace by morning, night or any other indicator of a period of the day.) For example: "The five men were very close friends. They worked in different nearby towns. However, of a weekday evening they could be found in Jimmy's Bar.  SignaturePeter Duncanson UK (posting from a.e.u) >Is this "tea of an afternoon" an idiomatic expression, similar to > >Is this "tea of an afternoon" an idiomatic expression, similar to > >"five o'clock tea"? Is it more AmE than BrE? > > > I think that the relevant phrase is "of an afternoon", meaning approximately > "in the afternoons", in a sentence describing a customary activity. > (Of course, afternoon could be replace by morning, night or any other > indicator of a period of the day.) I was aware of this usage of "of", however, wasn't sure in this case. Indeed, a search with: "of the afternoon" dictionary at Yahoo gave me these examples from Shakespeare: ------ http://www.hyperdictionary.com/dictionary/of 12. During; in the course of. Not be seen to wink of all the day. --Shak. My custom always of the afternoon. --Shak. ------ while "tea of the afternoon" dictionary gave me much less relevant search results. Thank you for putting the focus where it should have been. > For example: > "The five men were very close friends. They worked in different nearby > towns. However, of a weekday evening they could be found in Jimmy's Bar." Just curious, could "on" replace "of" in your example for: "However, on a weekday evening they could be found in Jimmy's Bar?" Thank you, Marius Hancu >> For example: >> "The five men were very close friends. They worked in different nearby >> towns. However, of a weekday evening they could be found in Jimmy's Bar." > >Just curious, could "on" replace "of" in your example for: >"However, on a weekday evening they could be found in Jimmy's Bar?" Yes. I think that "on" (or "at") would be much more common than "of", particularly in conversation. To me, "of" seems literary and is possibly becoming archaic. That is just a personal impression. SignaturePeter Duncanson UK (posting from a.e.u) >>Hello: >> [quoted text clipped - 9 lines] >"The five men were very close friends. They worked in different nearby >towns. However, of a weekday evening they could be found in Jimmy's Bar. That "of an afternoon/evening" construction is found often in the Midlands and north of England. It means that the activity referred to was fairly regular. Signaturewrmst rgrds Robin Bignall Quiet part of Hertfordshire England > >>Hello: > >> [quoted text clipped - 13 lines] > and north of England. It means that the activity referred to was fairly > regular. "Tea of an afternoon" is not American at all. "Five o'clock tea" isn't either. Nor "four o'clock tea." Americans don't do tea; we have "coffee breaks." At least, back when bosses were strict, not allowing anything to drink or eat at an employee's desk (and some not allowing conversation that wasn't about the work), we did. Cece >> >>Hello: >> >> [quoted text clipped - 19 lines] >allowing anything to drink or eat at an employee's desk (and some not >allowing conversation that wasn't about the work), we did. Cece, there are things in life other than work, thank goodness. I've had cups of 'tea' in America on several occasions, and some of them were real tea in tea bags. Sometimes they were made with water that was almost too hot to dip one's finger in. Signaturewrmst rgrds Robin Bignall Quiet part of Hertfordshire England docrobin@ntlworld.com spake thus: > >"Tea of an afternoon" is not American at all. "Five o'clock tea" > >isn't either. Nor "four o'clock tea." Americans don't do tea; we [quoted text clipped - 6 lines] > tea in tea bags. Sometimes they were made with water that was almost too > hot to dip one's finger in. Astonishingly, the best tea I ever had in a restaurant was in San Francisco, a short walk from the Opera House. I regret to this day that I didn't ask the brand of the excellent Earl Grey I was served in a proper tea pot with not a bag in sight. SignatureDavid ===== > Sometimes they were made with water that was almost too > hot to dip one's finger in. ROFL! Cheers, Daniel. >> Sometimes they were made with water that was almost too >> hot to dip one's finger in. > >ROFL! Thanks, Daniel. My tongue was in cheek, as usual, but I've seen quite a few American movies where "Will you have some tea?" or "Do you prefer tea?" or an equivalent was asked, both in period pieces and modern stuff. Unlike David, I've never even asked for tea in an American restaurant, because years ago coffee in such places was usually much better than its equivalent in English ones, and you got free refills. Signaturewrmst rgrds Robin Bignall Quiet part of Hertfordshire England > Unlike David, I've never even asked for tea in an American restaurant, > because years ago coffee in such places was usually much better than > its equivalent in English ones, and you got free refills. I sometimes feel there should be a sign over the departure gates at Heathrow saying "Warning: You are entering a tea-free zone" <smile>. I have never ordered tea in the US, for fear of disappointment, but I gather it can be done well - especially China tea, to be drunk black, unless they make it too strong. American coffee is usually better made than their tea, though they have an offputting tendency to use South American robusta beans, which lack the richness and sharpness of an African-grown Arabica. The diner attached to the Motel at which I was obliged to stay when my then clients sent me to visit your erstwhile employers at Boca Raton served coffee like dishwater - except that dishwater probably has some flavour. The best coffee in the world is generally Italian, though the very best cup of coffee I've ever had was in an American-style coffee shop in New Zealand (maybe it was an American-style Italian coffee shop). Cheers, Daniel. > >> >>Hello: > >> >> [quoted text clipped - 24 lines] > tea in tea bags. Sometimes they were made with water that was almost too > hot to dip one's finger in. I have had near tea -- loose tea in a perforated metal holder, steeped in water that had been boiling but was removed from the heat just before the tea was put in. What is it that y'all do to coffee that I've heard such bad things about it? Still, we do not have a meal called "tea." Not afternoon tea, not high tea. We have breakfast, lunch, and dinner. Those who sleep late may have brunch instead of having separate breakfast and lunch. Those who have a cookie or two, or a candy bar, in mid-afternoon, or at bedtime, have a snack. Cece [...] > I have had near tea -- loose tea in a perforated metal holder, steeped > in water that had been boiling but was removed from the heat just > before the tea was put in. What is it that y'all do to coffee that > I've heard such bad things about it? [...] Oh! One should pour the boiling water on to the tea. One does not put the tea - whether bag or infuser - into the container of boiled water. No wonder it was only "near tea". (The infuser is not a good idea anyway; it infinitesimally reduces the temperature of the boiling water before the infusing begins. Or so some say.) We in the UK are a bit better at coffee now, I think - certainly much fussier, with many types of ground coffee, and some beans, readily available vacuum-packed in any supermarket. Do Americans still use percolators? I've never cared for coffee made that way. I grind the beans (in a proper grinder, not a whirling chopper) and use either a filter or a cafetière, unless people want espresso. Coffee in the various kinds of coffee-shop is not usually, to my mind, strong enough or made from a blend with a powerful enough aroma: Costa seems the most successful chain in supplying what I like. Alan Jones "Alan Jones" typed: >> I have had near tea -- loose tea in a perforated metal holder, >> steeped in water that had been boiling but was removed from the [quoted text clipped - 7 lines] > idea anyway; it infinitesimally reduces the temperature of the > boiling water before the infusing begins. Or so some say.) We pour tea into the boiling water in the tea kettle. And this has been a traditional practice where I live. Mind, we rarely use tea bags. Instead, we put teaspoonfuls of tea granules into the boiling water. If we desire strong tea -- as we call it --, we let it boil for a few seconds more after adding tea into the kettle. I have been making tea this way since I learned to make it. SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://adic.netfirms.com/fastce/home.html > "Alan Jones" typed: > [quoted text clipped - 16 lines] > for a few seconds more after adding tea into the kettle. I have been > making tea this way since I learned to make it. Granules?! But tea comes as little dried leaves, either loose or in a bag. Is yours some sort of instant tea? And you boil it? My mind has suddenly been expanded. Alan Jones "Alan Jones" typed: >> "Alan Jones" typed: >> [quoted text clipped - 21 lines] > a bag. Is yours some sort of instant tea? And you boil it? My mind > has suddenly been expanded. Oh, maybe granule isn't the right word. Tea does come as little dried leaves. But it's crushed into very small and fragile pieces which look like granules -- tiny pieces -- if you pour it in a transparent jar, such as one for keeping tea, and look at it from above. And, yes, I boil it. Let me explain the procedure again. I leave the water inside the kettle to boil. When steam starts to emerge from the spout, I open the lid of the kettle, drop one teaspoonful of tea in it -- assuming I have to make one cup of hot tea --, close the lid, and pick up the kettle after roughly five or ten seconds. If, however, I want to drink strong tea, I let the kettle boil after having put the tea in it for an extra ten to twenty seconds. That's it. Of course, I use a filter when pouring tea from the kettle into the glass to separate the liquid from the residue. This filter is much like a tablespoon, only with a bigger shallow bowl that looks like a concave wire gauze made of fine, thin wire for filtering tiny pieces. I hope it's clear now. Tried my best. How do you, by the way, make tea? SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://adic.netfirms.com/fastce/home.html [On the making of tea] Ayaz Ahmed Khan: > >> We pour tea into the boiling water in the tea kettle. And this has > >> been a traditional practice where I live. Mind, we rarely use tea > >> bags. Instead, we put teaspoonfuls of tea granules into the boiling > >> water. If we desire strong tea -- as we call it --, we let it boil > >> for a few seconds more after adding tea into the kettle. I have > >> been making tea this way since I learned to make it. Alan Jones: > > Granules?! But tea comes as little dried leaves, either loose or in > > a bag. Is yours some sort of instant tea? And you boil it? My mind > > has suddenly been expanded. AAK: > Oh, maybe granule isn't the right word. Tea does come as little dried > leaves. But it's crushed into very small and fragile pieces which [quoted text clipped - 16 lines] > I hope it's clear now. Tried my best. How do you, by the way, make > tea? The water is boiled in a kettle used for no purpose other than heating plain water. The tea pot is a separate thing, usually made of pottery with a loose lid. As the water in the kettle gets hot, a little of it is poured into the pot and swirled around, and then emptied out: this ensures that the pot is hot before the tea is made (to be honest I usually omit this step).. The dried tea is placed in the tea pot, either loose ("a spoonful per person and one for the pot", the saying goes, but I think that's far too much) or in the form of tea-bags, or perhaps as loose tea enclosed in a sort of small perforated metal box on a chain. The tea pot is taken to the kettle (another saying: "Take the pot to the kettle, never the kettle to the pot") and the boiling water poured on to the tea. The pot l;id is replaced and the tea left for a few minutes to "draw". Then, if necessary using a sieve just as you describe it, the tea is poured into the cup and sugar and milk added if liked. Some people, including me, often put the milk in the cup first, but others regard that as a vulgar procedure. Just one further point - about these "granules". That sounds like the "crumbs" which are one of the forms of instant coffee, not small leaves. Anyway, tea leaves may be quite big and recognisable as the leaves of a plant, especially the most expensive kinds intended to be used as loose tea. Alan Jones > Then, if > necessary using a sieve just as you describe it, the tea is poured > into the cup and sugar and milk added if liked. Some people, > including me, often put the milk in the cup first, but others regard > that as a vulgar procedure. It is sacrilege to put the milk in last. Any good cook knows - hot into cold. Putting a small amount of milk into very hot tea scalds the milk and changes its taste. My mother could always tell the difference, nomatter how many times I tested her. m. "Alan Jones" typed: > [On the making of tea] > Ayaz Ahmed Khan: [quoted text clipped - 49 lines] > including me, often put the milk in the cup first, but others regard > that as a vulgar procedure. Ah. That's called a sieve. Good. I rarely use tea pots at home. Instead, I add the tea into the boiling water in the kettle, and pour the tea from the kettle into the cups, almost always filtering with a sieve. Putting the milk in the cup is the next-to-last action I perform, followed by putting the sugar to sweeten the tea. > Just one further point - about these "granules". That sounds like > the "crumbs" which are one of the forms of instant coffee, not small > leaves. Anyway, tea leaves may be quite big and recognisable as the > leaves of a plant, especially the most expensive kinds intended to > be used as loose tea. Oh, I don't know, Alan. How small are 'small leaves'? If an alien -- someone who knows absolutely nothing about tea, neither the word, nor what it is -- was given to look at the jar I keep my tea in, he wouldn't recognise them as leaves or anything closely resembling leaves. It's exactly what you get when you pick up a dead leaf, and crush it in your palm so much so that the resulting mixture does not look anything like a leaf. That would be exactly how the tea I use look like. However, I have not seen tea in the form of leaves used, but only in pulverised form. SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://adic.netfirms.com/fastce/home.html > "Alan Jones" typed: [...] AAK: > >>... I use a filter when pouring tea from > >> the kettle into the glass to separate the liquid from the residue. [quoted text clipped - 4 lines] > >> I hope it's clear now. Tried my best. How do you, by the way, make > >> tea? ATJ: [...] > > ....Then, if necessary using a sieve just as you describe it, the tea is > > poured into the cup and sugar and milk added if liked. [...]> AAK: > Ah. That's called a sieve. Good. What you described is a sieve, and a small one works well for tea, but the thing normally used in UK is a specially-made "tea strainer". This is not usually made of wire gauze, but is like a deep circular spoon, or even shaped as a cone, with many small holes drilled in it. The strainer has an extension opposite the handle so that it can be balanced safely on a cup while the tea is poured. The fineness of gauze is not required to catch the larger tea-leaves we tend to prefer. The tea-leaves in a tea-bag are smaller; perhaps the importers save the larger bits for loose tea and relegate the finer ones, almost dust, for the bags. Alan Jones > ... the thing normally used in UK is a specially-made "tea strainer". > This is not usually made of wire gauze, but is like a deep circular > spoon, or even shaped as a cone, with many small holes drilled in it. Hmm. I have a nasty feeling that what's *normally* used in the UK, these days, is a tea-bag, and not a strainer at all. That said, I'd say that gauze strainers are about as common as the drilled-hole kind, and are more effective for fine-leafed teas. Even large-leafed teas (which I also prefer) usually contain a few leaves that have been broken or crushed, resulting in fragments that can squirm through the holes in a drilled strainer. What I normally use, though, is a teapot with a nylon insert with mesh sides (which I refer to as the "sock", but it's manufacturers probably call it an "infuser basket" or something similar) that can be removed after a few minutes when the tea has brewed, so that the tea can be kept hot for some time (using a tea-cosy, which I refer to as the "woolly hat") without stewing. Cheers, Daniel. > Oh, maybe granule isn't the right word. Tea does come as little dried > leaves. But it's crushed into very small and fragile pieces which > look like granules -- tiny pieces -- if you pour it in a transparent > jar, such as one for keeping tea, and look at it from above. I think the word you're looking for is "flakes". To me among the terms for fragments of material "granule" implies an irregular but roughly ellipsoidal shape, while dried leaves like tea break into pieces that remain fairly flat in appearance (unless they've been "ground" or "powdered", not usually done with 'real' tea, rather than just "crushed"). SignatureOdysseus "Odysseus" typed: >> Oh, maybe granule isn't the right word. Tea does come as little >> dried leaves. But it's crushed into very small and fragile pieces [quoted text clipped - 8 lines] > "ground" or "powdered", not usually done with 'real' tea, rather > than just "crushed"). Perhaps you are right. But, having looked at the jar twice already, I still think they look like small, irregular particles that tranform into even smaller pieces with a crunch-like sound on the slight touch of the fingers. The brand we prefer most is Lipton, and it comes in packs of varied sizes. Inside the packs are silver-coloured bags that contain the tea in what appears to me to be a granular form. SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://adic.netfirms.com/fastce/home.html In article news:<pan.2004.01.12.06.54.33.259330.6958@myrealbox.com>, Ayaz Ahmed Khan wrote: > ... bags that contain the tea in what appears to me to be a > granular form. I think the word "granule" would have been accepted without question until a few years ago as a good description of the small particles of crushed leaf that are found in teas like Lipton's. Nowadays, though, one can buy "instant tea granules" which dissolve completely in hot water (and which generally yield a liquid only vaguely reminiscent of tea), so the term "granule" for leaf tea has become slightly misleading. Interesting to note, by the way, that "Lipton's" is the name almost always associated with English-style leaf tea throughout the world -- except in England, where it was once common but has all but disappeared. Cheers, Daniel. "Daniel James" typed: >> ... bags that contain the tea in what appears to me to be a >> granular form. [quoted text clipped - 6 lines] > reminiscent of tea), so the term "granule" for leaf tea has become > slightly misleading. Instant tea granules. I had not heard of that. I know that coffee has granules that dissolve completely in hot water, but tea. > Interesting to note, by the way, that "Lipton's" is the name almost > always associated with English-style leaf tea throughout the world > -- except in England, where it was once common but has all but > disappeared. Interesting, though I noticed the word London on the front-face of one of the box of Lipton tea I have. SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://adic.netfirms.com/fastce/home.html > "Daniel James" typed: > [quoted text clipped - 11 lines] > Instant tea granules. I had not heard of that. I know that coffee > has granules that dissolve completely in hot water, but tea. Although hot tea can be made with instant tea powder--I can't think of any instant tea product that I would describe as being composed of "granules--it is usually used to make iced tea, that is, the tea is dissolved in cold water and ice is added. Iced coffee can similarly be made with instant coffee powder or granules. > > Interesting to note, by the way, that "Lipton's" is the name almost > > always associated with English-style leaf tea throughout the world [quoted text clipped - 3 lines] > Interesting, though I noticed the word London on the front-face of > one of the box of Lipton tea I have. SignatureRaymond S. Wise Minneapolis, Minnesota USA E-mail: mplsray @ yahoo . com > Although hot tea can be made with instant tea powder--I can't think of any > instant tea product that I would describe as being composed of "granules--it > is usually used to make iced tea, that is, the tea is dissolved in cold > water and ice is added. Iced coffee can similarly be made with instant > coffee powder or granules. Both tea drinkers and linguists might say: 1. Tea does not dissolve: the tea leaves (or fragments) persist: but they infuse the water. 2. Iced tea is usually made in two ways: -- making hot tea (with boiling water) and cooling it; -- infusing tea in cold water over a long time (hours) and serving it cold when strong enough to taste. -- Don Phillipson Carlsbad Springs (Ottawa, Canada) > Both tea drinkers and linguists might say: > 1. Tea does not dissolve: the tea leaves (or > fragments) persist: but they infuse the water. That's true. /Instant/ tea, on the other hand (which most tea drinkers would agree is not really tea) consists of granules made by freeze-drying tea after it has been made by infusing leaves in water. The granules so produced do appear to be completely soluble (not that I've experimented much). It occurs to me that instant tea is probably most used in vending machines -- but the best (i.e. least-bad) vending machine tea comes from machines that proudly claim to use real tea-leaves. > 2. Iced tea is usually made in two ways: Maybe, but Raymond was specifically talking about a third way: using instant tea granules. Cheers, Daniel. "Raymond S. Wise" typed: >> "Daniel James" typed: >> [quoted text clipped - 17 lines] > is dissolved in cold water and ice is added. Iced coffee can > similarly be made with instant coffee powder or granules. Neither have I. I have only heard of _instant coffee_, and had not heard of _instant tea_ until Daniel mentioned. SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://adic.netfirms.com/fastce/home.html > "Raymond S. Wise" typed: > [quoted text clipped - 22 lines] > Neither have I. I have only heard of _instant coffee_, and had not > heard of _instant tea_ until Daniel mentioned. Yesterday, I was at the supermarket and took a look at various jars of instant tea, flavored and unflavored, regular and decaffeinated, sugar-sweetened, artificially-sweetened, and non-sweetened. I found none which mentioned "granules" on the label, but neither did I find any which had the word "powder" anywhere on the label. The ingredient list in most of the products listed the tea as "instant tea." An exception was a brand of non-sweetened, no-added-flavor instant tea which had for the ingredient list simply "100% real tea." By the way, here in the US, as part of a redesign of Lipton teabag boxes, the portrait of Sir Thomas Lipton was removed. SignatureRaymond S. Wise Minneapolis, Minnesota USA E-mail: mplsray @ yahoo . com "Raymond S. Wise" typed: >> "Raymond S. Wise" typed: >> [quoted text clipped - 34 lines] > instant tea which had for the ingredient list simply "100% real > tea." The mere thought of gulping dissolved tea makes me heave. I can barely swallow tea that has unfiltered tea leaves in it. > By the way, here in the US, as part of a redesign of Lipton teabag > boxes, the portrait of Sir Thomas Lipton was removed. Which brand of tea do you use, Raymond? SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://fast-ce.org/ > "Raymond S. Wise" typed: > [quoted text clipped - 39 lines] > The mere thought of gulping dissolved tea makes me heave. I can > barely swallow tea that has unfiltered tea leaves in it. Instant tea, like instant coffee, is simply the brewed beverage with the water removed. > > By the way, here in the US, as part of a redesign of Lipton teabag > > boxes, the portrait of Sir Thomas Lipton was removed. > > Which brand of tea do you use, Raymond? For hot tea, Lipton teabags, for iced tea whatever brand of instant tea is on sale. SignatureRaymond S. Wise Minneapolis, Minnesota USA E-mail: mplsray @ yahoo . com In article news:<pan.2004.01.13.15.46.54.792702.1729@myrealbox.com>, Ayaz Ahmed Khan wrote: > Instant tea granules. I had not heard of that. I know that coffee > has granules that dissolve completely in hot water, but tea. It's true, though. The result is not especially nice so instant tea is not very common. As Raymond says, there are also instant tea preparations that are intended to be used to make iced tea ... which reminds me: the one form in which Lipton's teas are commonly found in the UK is as bottled or tinned read-to-drink tea-based drinks. > ... I noticed the word London on the front-face of > one of the box of Lipton tea I have. Googling for "Lipton" and feeling lucky takes one to www.lipton.com, which turns out to be a US-based website run by "Unilever Bestfoods". Sir Thomas Lipton himself was a scot, from Glasgow, and although his company was based in at first in Glasgow and later in London many of his business interests were US-based. I found links that seem to be broken to a biography on the lipton website, but this other one seems to work: http://www.tartans.com/articles/famscots/thomaslipton.html Of course, most of the worlds best tea is *grown* in Asia (though I've also had good African and Australian teas) so it seems ironic that you're buying it from Lipton's! Cheers, Daniel. "Daniel James" typed: > In article > news:<pan.2004.01.13.15.46.54.792702.1729@myrealbox.com>, Ayaz Ahmed [quoted text clipped - 9 lines] > form in which Lipton's teas are commonly found in the UK is as > bottled or tinned read-to-drink tea-based drinks. Which drinks would qualify as tea-based drinks, might I ask? >> ... I noticed the word London on the front-face of one of the box >> of Lipton tea I have. > > Googling for "Lipton" and feeling lucky takes one to www.lipton.com, > which turns out to be a US-based website run by "Unilever > Bestfoods". Ah-ha. Coincidentally, the organisation distributing Lipton's Yellow Label Tea in Pakistan is known by the name _Unilever Pakistan Limited_. > Sir Thomas Lipton himself was a scot, from Glasgow, and although his > company was based in at first in Glasgow and later in London many of > his business interests were US-based. I found links that seem to be > broken to a biography on the lipton website, but this other one > seems to work: > http://www.tartans.com/articles/famscots/thomaslipton.html Fortunately, I found this yellow, rectangular box, about a little over five inches in length and width, and two in height, tucked away inside one of the cupboards in my kitchen, that contains nearly hundred Lipton's Yellow Label teabags -- of which very few have so far been used. On the bottom-face of this box was printed, on either sides of a black-and-white photograph of, I believe, Sir Thomas Lipton, this: Sir Thomas Lipton created this world famous Lipton tea over 100 years ago. Since then, its bold yellow and red design has come to mean quality tea to generations of tea drinkers. It is known as a relaxing drink which satisfies both the connoisseur and the newcomer at any time of the day. Today, the consistent quality of this tea is maintained by the skill of Lipton's buyers and blenders who select only the finest tea for Yellow Label Great care is taken to ensure the perfection of Yellow Label Tea. To enjoy thistea at its best, keep the teabags in an airtight container in a cool dry place, away from anything with a strong smell. > Of course, most of the worlds best tea is *grown* in Asia (though > I've also had good African and Australian teas) so it seems ironic > that you're buying it from Lipton's! My parents decide the brand of tea they prefer to buy and to use. I, obviously, have no say on this. However, we do use other brands, one of which I found lying in the same cupboard the box containing hundred teabags was in, to be of the name _Brooke Bond_. I don't remember other brands we might have had before. SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://adic.netfirms.com/fastce/home.html > "Daniel James" typed: > [quoted text clipped - 13 lines] > > Which drinks would qualify as tea-based drinks, might I ask? http://www.lipton.com/our_products/rtd/index.asp Other companies have made tea drinks, as well, putting them out on the market in carbonated form (aluminum cans) as well as in the bottles portrayed here. Here is the site for a Taiwanese producer. (Most don't appear carbonated, but you would have to investigate.) http://www.kinglucky.com.tw/p_us.htm WICHY Tea Products ... Wichy Carbonated Tea is an instant soft drink, also called Iced Tea and is made from fresh and natural quality tea grown in the central hills of Sri Lanka. ... www.wichy.com/tea%20products.htm Innovation ... flavoured ices. Lipton innovations include Lipton Brisk lemonade and Lipton Sparkle, a new, lightly carbonated tea. Flavour innovations ... www.unilever.com/brands/innovation/ - >> "Daniel James" typed: >> [quoted text clipped - 35 lines] > and Lipton Sparkle, a new, lightly carbonated tea. Flavour > innovations ... www.unilever.com/brands/innovation/ - None of which, of course, should be confused with Long Island Iced Tea... -- John Dean Oxford De-frag to reply > >> "Daniel James" typed: > >> [quoted text clipped - 37 lines] > > None of which, of course, should be confused with Long Island Iced Tea... New rapper? Spice-T? >>> http://www.lipton.com/our_products/rtd/index.asp >>> [quoted text clipped - 22 lines] > > New rapper? Spice-T? It's a drink, Jim, but not as we know it. -- John Dean Oxford De-frag to reply > [I wrote] > > bottled or tinned read-to-drink tea-based drinks. > > Which drinks would qualify as tea-based drinks, might I ask? I was referring to various fruit-flavoured "iced tea" concoctions. The lemon one is quite nice, the others that I've tried suggest artificial fruit flavours a little too strongly for me. > Fortunately, I found this ... > > Sir Thomas Lipton ... Lipton was very good a marketing (and, I suspect, given his humble origins and the fact that he died with a knighthood and an international food distribution company (or two) hard work). He didn't do anything very remarkable with tea; he didn't introduce it to the west as a beverage, he wasn't the first blend teas for their flavours, nor the first to ship it around the world. He was the just the first person to see the value of promoting one brand of relatively inexpensive but reliable tea in all parts of the empire and beyond. > However, we do use other brands, one ... of the name _Brooke Bond_. Ah, notw that *is* a name we see a lot in the UK. In fact Brooke Bond PG Tips claims to be the best-selling tea in the UK. Brooke Bond is owned by (wait for it) ... Unilever Bestfoods! (Now /there's/ a coincidence.) I note that the Unilever Bestfoods UK website (which I found via http://www.brookebond.co.uk/) doesn't seem to mention the Lipton brand anywhere except on the page for "tcahe" green tea. Cheers, Daniel. >> [I wrote] >>> bottled or tinned read-to-drink tea-based drinks. [quoted text clipped - 29 lines] > http://www.brookebond.co.uk/) doesn't seem to mention the Lipton brand > anywhere except on the page for "tcahe" green tea. For those searching, that is a typo for "tchae". m. > For those searching, that is a typo for "tchae". Yes, sorry. "notw" was a typo for "now", too. Cheers, Daniel. "Daniel James" typed: >> [I wrote] >> > bottled or tinned read-to-drink tea-based drinks. [quoted text clipped - 5 lines] > The lemon one is quite nice, the others that I've tried suggest > artificial fruit flavours a little too strongly for me. Oh. I don't have any of those where I live. And that's why I was a little surprised, and was curious to know, too. >> Fortunately, I found this ... >> [quoted text clipped - 9 lines] > relatively inexpensive but reliable tea in all parts of the empire > and beyond. What, if anything, remarkable can one do with tea, but to give it a brand name and to distribute it fresh under that name? >> However, we do use other brands, one ... of the name _Brooke Bond_. > [quoted text clipped - 6 lines] > http://www.brookebond.co.uk/) doesn't seem to mention the Lipton > brand anywhere except on the page for "tcahe" green tea. That is a coincidence. Anyway, I'll see if I can find any local brands here where I live. I regret the late reply, and would have replied sooner, but for my being consumed by the terribly hectic registration process for the second semester at the university. I'm free, of course, now, and my classes start from this week. SignatureAyaz Ahmed Khan Yours Forever in, | Webmaster, Cyberspace. | http://fast-ce.org/ > [I wrote] > > He didn't do anything very remarkable with tea; he didn't introduce [quoted text clipped - 6 lines] > What, if anything, remarkable can one do with tea, but to give it a > brand name and to distribute it fresh under that name? Apart from the things I mentioned? Earl Grey is famous for having added bergamot oil to (a blend of) the dried leaves; the bergamot is a small citrus fruit, so the result is similar to lemon tea that comes with its own lemon. Someone must have thought up the idea of selling it in tea-bags. ... if I think of anything else I'll go off and make my fortune before I mention it here! <smile> Cheers, Daniel. On 17 Jan 2004, Ayaz Ahmed Khan wrote > "Daniel James" typed: Re: Lipton >> He was the just the first person to see the value of promoting >> one brand of relatively inexpensive but reliable tea in all parts >> of the empire and beyond. > What, if anything, remarkable can one do with tea, but to give it a > brand name and to distribute it fresh under that name? Apart from Daniel's comment about Earl Grey, you can blend various teas together to get distinct flavours. The other thing companies do, though, is to buy up tea dust -- what's left in the crates after the good leaves have been sold -- and to sell that in cheap tea bags. (It's not surprising that cheap tea tastes so awful.) SignatureCheers, Harvey Ottawa/Toronto/Edmonton for 30 years; Southern England for the past 21 years. (for e-mail, change harvey to whhvs) |
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