English, Unusual Copper Tea Taster’s Kitchen Cooking Kettle


English, Unusual Copper Tea Taster’s Kettle, made exactly the same way as a ship’s kettle except for the spout. Excellent condition quite rare

Body 7.25” long x 7.75” wide.  Overall height 11.50”.  Circa 1890.

Brewing the tea

Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs. A typical semi-formal British tea ritual might run as follows (the host performing all actions unless noted):[23]

  1. The kettle is brought to a rolling boil (with fresh water to ensure good oxygenation which is essential for proper diffusion of the tea leaves).[24]
  2. Enough boiling water is swirled around the teapot to warm it and then poured out.
  3. Add loose tea leaves (usually black tea) or tea bags, always added before the boiled water.
  4. Fresh boiling water is poured over the tea in the pot and allowed to brew for 2 to 5 minutes while a tea cosy may be placed on the pot to keep the tea warm.[25]
  5. A tea strainer is placed over the top of the cup and the tea poured in, unless tea bags are used. Tea bags may be removed, if desired, once desired strength is attained.
  6. Fresh milk and white sugar are added, usually by the guest. Most people have milk with their tea, many without sugar.
  7. The pot will normally hold enough tea so as not to be empty after filling the cups of all the guests. If this is the case, the tea cosy is replaced after everyone has been served. Hot water may be provided in a separate pot, and is used only for topping up the pot, never the cup.