During Queen Victoria's reign, tea symbolized Britain's greatest period of expansion and stability. Every home owned a teapot, even if it was a basic "Brown Betty." Tea was no longer a refined, upper-class beverage but the basis of a whole meal. While Charleston dancers and many Victorian glamours have disappeared from the scene, the humble "Brown Betty" has remained a firm favorite. Its origins date back to the end of the 17th century and the ceramic teapot's birth. In 1700, a small unglazed teapot made of red clay from the Bradwell Woods area of Stoke on Trent was a luxury item costing 12 shillings. Our Brown Betty teapots are still made from the same terracotta as those used by the Elers Brothers in 1695. Their method of making was "jollying," but in later years this became "slip casting," giving a smooth finish and even thickness. Rocking Glaze complies with the US FDA and California Proposition 65. Successive generations of Englishmen have proven that Brown Betty makes the best pot of tea in the world. The shape of the pot causes the tea leaves to be gently swirled around as the boiling water is added, thus producing an exquisite infusion. The red terracotta clay with its Rockingham glaze coddles the brew and makes the perfect cup of tea.
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