Mote Spoon Etiquette and History

What have we here? A Georgian Era Tea Bowl and Tea Cup. – The tea bowl and tea cup are based on early Chinese tea cups and bowls with no handles, however it is a bit larger. This Georgian era cup is shown with 2 period mote spoons and Georgian “tea tongs” or sugar tongs, to better show the size.

The Georgian tea-equipage usually included a tea-strainer or mote-skimmer, mote being the old English word for a minute particle of foreign matter in food or drink. This dainty little tool was like a long-handled spoon. The barb or point on its slender stem was used for clearing the perforations at the base of the tea-pot spout, and the bowl, patterned with perforations, for skimming the infusion in the cup.

The London Gazette for 1697 refers to “long or strainer tea-spoons with narrow pointed handles.” They were known as “long tea spoons” throughout Queen Anne's reign.

The bowl had rat-tail strengthening and circular perforations, pierced bowls. Saw-pierced bowls, lacking the rat-tail, were of Georgian origin. Early examples were sold en suite with tea-spoons.

It has been suggested that the contemporary tea-pot spout was usually too boldly curved for the spear-topped stem to be thrust down it. This suggestion overlooks the fact that the juncture of spout and body was protected by a perforated tea-leaf strainer. At that period, according to John Worlidge and other contemporary writers, the tea leaves were dried whole.

After two or three minutes infusion in the pot “the leaves spread out to their former breadth and shape” and were liable to block up the perforations, obstructing the flow of tea into the spout. The spear-knop of the mote-skimmer was used to remove these from inside the perforations.

Another widespread misapprehension concerns the perforations in the bowl of the mote-skimmer. Some collectors consider these too large to collect tea dust. In this connection it must be remembered that Georgian tea contained all the foreign matter now extracted by mechanical means. Such as floated on the cup of tea could be removed in the skimmer bowl. The skimming was sometimes done by the “tea-blender”, usually the most presentable house-maid or parlour-maid, who had charge of the tea-table equipage, preparing the tea and handing a cup to each guest and member of the family. On less formal occasions, however, mote-skimming was each individual’s own concern. Giant specimens usually bear George III hallmarks and were designed for use with contemporary tea-urns.

Some collectors of “strainer spoons” express their belief that they were used in France as snail-spoons, shellfish-spoons and absinthe-spoons. While somewhat resembling the mote-skimmer, such spoons show certain dissimilarities of design in keeping with their different purposes. — From, “1500- 1820 Three Centuries of English Domestic Silver,” Bernard & Therle Hughes, 1968

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Tea Etiquette and Use in Early America

 The bitter concoction that New Englanders made with tea was enough to discourage anyone from adopting it. Few knew how to prepare it. Most often they boiled the leaves much too long, and then, after drinking the liquid, they salted the leaves and ate them with butter, as had been done in England in the 1650s. — Pictured above is grouping of Georgian and Regency Era tea equipage, including a rare mote spoon. 
—Photo source, Etiquipedia private library 

“Tea was first brought to America in the late 17th century. At that time cider, ale, and wine were the favorite table drinks, and the bitter concoction that New Englanders made with tea was enough to discourage anyone from adopting it. Few knew how to prepare it. Most often they boiled the leaves much too long, and then, after drinking the liquid, they salted the leaves and ate them with butter, as had been done in England in the 1650s. After New Amsterdam passed into the hands of the English and became New York, it took on English customs, and tea, though still expensive, became more popular.

“At fashionable dinner parties, the ladies withdrew after the meal was finished, and were rejoined later by the gentleman in the parlor. Dessert in the form of fruit, biscuits, or cakes, was then served with tea. Tea was also taken privately in the morning and socially in the afternoon, following the English custom. In the homes of professional men, tea was served with their earlier family supper. And so drinking tea went hand-in-hand with the development of the private and social life of the 18th century. Acquiring the proper equipage and the etiquette for serving tea was the ambition of every housewife with social obligations. And even the very young used dolls’ tea sets in the very serious world of make-believe.” — Patricia Easterbrook Roberts, 1960

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Mote Spoon Etiquette and Usage

The skimming was done by the “tea-blender,” usually the most presentable house-maid or parlor maid, who had charge of the tea-table equipment, preparing the tea and handing a cup of tea to each guest and member of the family. Unless on formal occasions, however, mote-skimming was each individual’s own concern. Modern day usage and etiquette would have the honored guest at an afternoon tea— one who has been asked to pour — to use the mote spoon for skimming any pieces of tea leaf floating in a tea cup. 

The Georgian tea equipage usually included a tea strainer or mote-skimmer, “mote” being the old English word for a minute particle of foreign matter in food or drink. This dainty little tool was like a long-handled spoon. The barbed or point on its slender stem, was used for clearing the perforations at the base of the tea spout, and the bowl patterned with perforations, for skimming the infusion in the cup.

The London Gazette for 1697, refers to long or ‘strainer’ teaspoons, with narrow pointed handles. They were known as “long teaspoons” throughout Queen Anne's reign. The bowl had rat-tail strengthening and circular perforations. Saw pierced bowls, lacking the rat-tail, were of the Georgian era. Early examples were sold en suite with the teaspoons.

It has been suggested that the contemporary tea-pot spout was usually too boldly curved for the spear-topped stem to be thrust down it. This suggestion overlooks the fact that the juncture of spout and body was protected by a perforated tea leaf strainer.

At that period, according to John Worlidge and other contemporary writers, the tea leaves were dried whole. After two or three minutes infusion in the pot, “the leaves spread out to their former breadth and shape” and were liable to block up the perforations, obstructing the flow of the tea into the spout. The sphere knop of the mote-skimmer was used to remove these from inside the perforations.

Another widespread misapprehension concerns the perforations in the bowl of the mote skimmer. Some collectors consider these too large to collect tea dust. In this connection, it must be remembered that Georgian tea contained all the foreign matter now extracted by mechanical means. Such as floating on the cup of tea, (the motes) could be removed in the skimmer bowl.

The skimming was done by the “tea-blender,” usually the most presentable house-maid or parlor maid, who had charge of the tea-table equipment, preparing the tea and handing a cup of tea to each guest and member of the family. Unless on formal occasions, however, mote-skimming was each individual's own concern. 

Giant specimens (of mote spoons) usually bear George III hallmarks and were designed for use with contemporary tea urns. Some collectors of strainer spoons express their belief that they were used in France as snail spoons, shell-fish spoons and absinthe spoons. While somewhat resembling the mote-skimmer, such spoons show certain dissimilarities of design in keeping with their different purposes. - From “1500-1820: Three Centuries of English Domestic Silver,” by Bernard and Therle Hughs, 1952

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia©️ Etiquette Encyclopedia 

Etiquette of Mote Spoon Use

Shown above, 3 Victorian era, hand painted, china tea strainers next to an Edwardian era, treen tea caddy, holding a sterling tea caddy spoon. Also shown are Regency era sugar tongs and a Georgian era mote spoon. Tea caddies are special containers used to store tea. When tea was first introduced to European market, tea was extremely expensive, and often kept under lock and key, under the watchful eyes of the mistress or master of the house.

Seventeenth century and 18th century “mote spoons” were originally known as “tea strainer spoons.” In that time period, a speck or tiny piece of something was called a “mote” – in this case, it would refer to a bit of tea leaf. back in the Georgian era, the loose tea leaves were added directly into the teapot and then the tea was poured into waiting cups. It was difficult to keep errant leaves from escaping into the tea cups, which would cause the tea to continue steeping, resulting in bitterness. By using the sharp, pointed end of the mote spoon, one could remove blockages from the inside of the spout of the tea pot, thus saving the intended flavor of the tea. This was one easy way to ‘de-mote’ one’s teapot. But what about one’s cup of tea?

According to ACSilver.co.uk.com, “The mote spoon’s short life began in the late 17th century, with the London Gazette describing these elegant and charming spoons as: ‘long or strainer spoons with narrow pointy ends’. Intended to be used to strain tea, the general public did not take especially well to the mote spoon, and they only remained as part of a tea-ware service until the end of the 18th century due to the arrival of the tea strainer.”

As with many other tea accoutrements, there is a debate in the overall tea community as to how the mote spoons’ pierced bowls were originally used. While the pierced bowl was perfect for skimming the tea poured into a cup, to remove any stray motes or bits of tea leaves, it also, as others believe, was correctly used for removing tea leaves from the tea caddy, allowing the dust or mote to drop through its pierced holes prior to use. This was presumably done by gently tapping the side of the spoon. Until more information is uncovered though, the debate will remain unresolved. – Information from a variety of sources, including TeaHappiness.com and MortonsAntiques.com

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia