There’s a tendency to look at the past with rose-tinted glasses, and here at Chanui, we’re just as susceptible to nostalgia.
For example, we like to think back to simpler times when tea was a staple for comfort and warmth. But was it always so great for tea drinkers? Surely, the passage of time has led to a bit of wisdom on what makes an excellent cup of tea—extraction times, temperatures, polyphenols, tannins, caffeine content, antioxidants, metabolism... the works.
Today, we’re diving into some of history's stranger—and in some cases, worse—attempts at making “tea.”
The tea caudle
17th century caudle spoon
Do you know what a caudle is? Neither did we. It’s essentially a hot, fortifying drink that British people from the Middle Ages until the Victorian era would serve to sustain the sick and infirm.
Caudles typically involved an alcoholic base like wine or ale, thickened with eggs... yum. And naturally, as soon as tea arrived on the scene, they started making tea caudles.
If you’re in the mood for a lovely cup of eggy tea, here’s a recipe from Eliza Smith’s 1739 book, The Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion. (Read it on Google Books here).
The Compleat Housewife - Eliza Smith
Recipe for tea caudle:
"Make a quart of strong green tea, pour it into a skillet, and set it over the fire. Beat the yolks of four eggs, mix with them a pint of white wine, a grated nutmeg, and sugar to taste. Stir everything together over the fire until very hot, then drink in China dishes as caudle."
Just a casual pint of wine!
Japanese savoury tea and ochazuke
Ochazuke - Japanese Green Tea Over Rice
In Japan, there’s a longstanding tradition, dating back to the early 20th century, of drinking kelp-based seaweed broth known as kombucha. Fun fact: this Japanese kombucha likely inspired the name of the fermented tea “kombucha” in the West—a mix-up in translation, we’d guess.
This savoury tea practice often involves adding kombu (kelp) or seasonings like soy sauce or mirin to create a tea-broth hybrid that brings out rich, earthy flavours aligning well with Japanese cuisine.
Another savoury delight for tea lovers is ochazuke—literally “tea over rice.” A classic comfort food, ochazuke involves pouring green tea, dashi (broth), or hot water over rice, topped with various savoury ingredients.
The origins of ochazuke trace back to the Heian period (794–1185), when people would pour hot water over rice, known as "yuzuke." By the Edo period (1603–1868), this practice had evolved to include green tea, and eventually, dashi—a broth made from kombu and bonito flakes—became a popular alternative. Ochazuke remains a comforting meal, often eaten as a light snack or a gentle meal during recovery.
How to make ochazuke:
- Place leftover rice in a serving bowl.
- Brew a green tea bag in some dashi broth for about 5 minutes.
- Arrange your toppings: common options include sesame seeds, shredded nori, grilled salmon flakes, and a small dollop of wasabi.
- Pour the hot dashi tea over the rice until it’s partially submerged and enjoy!
Irish stewed tea
Tea became a staple in Ireland after the potato blight and resulting famine, as Irish diets shifted toward wheat and black tea. Tea was affordable, and its hunger-suppressing effects and caffeine content helped people power through long, labour-intensive days.
In those days, Irish housewives reportedly drank around 12 cups of strong black tea daily! But it wasn’t so much brewed as it was stewed—a generous amount of tea was added to a kettle in the morning, left on the stove, and topped up with water throughout the day.
This method vastly increases tannin concentration, which can inhibit iron absorption—a serious concern for people recovering from famine. You can read more about the history of Irish tea in our blog post: Tea rituals of the world, volume four – Ireland.
Wrapping up: the strange, savoury, and stewed world of historic teas
Exploring these historic teas gives us a glimpse into the past and reminds us that tea has always been more than a simple beverage. From the eggy sustenance of the tea caudle in Britain to the umami-rich kombu broths of Japan and the endlessly simmering stews of Ireland, each of these traditions reflects the unique cultural and practical needs of its people.
Today, while our tea rituals may be more refined (and thankfully egg-free), there’s something special about revisiting these old recipes. They remind us of tea’s versatility, its role in nourishment, and its power to bring people together, even in the strangest of forms.