Doubtless if the beverage possessed even but a tithe of the virtues and excellences attributed to it by the celebrated Garway, it must be regarded as the crowning boon of Nature to man. [Illustration] CHAPTER III. APPRECIATION OF THE LEAF. That the worthy Thomas Garway, to whom reference is made in the preceding Chapter, gave rather undue license to his imagination in extolling the virtues of his cherished beverage is manifest. His handbill, however, is not only curious but interesting, if on no other account than that of illustrating the mode of advertising to which he resorted, in order to spread the fame of the precious leaf and dispose of his commodity. It is likewise noteworthy on account of the fame which “Garway’s Tea” had acquired and maintained for two centuries. The original name “Garway” was changed or “restored” by his son to “Garraway,” while the House which bore this appellation became renowned far and wide. Here it was that the numerous schemes which surrounded and accompanied the great South Sea Bubble, had their centre. Appropriately enough also, “Garraway’s” was the head-quarters of the remarkable Tea speculation of 1841–2, when prices fluctuated sixpence and eightpence per pound; and when people were suddenly smitten with the mania for dealing in Tea, just as at other times a rage obtained for speculating in railways, mines, foreign funds, or finance. Albeit Garway evidently prospered in his special branch of trade, yet it is probable that the rapid popularity which Tea had acquired was less indebted to the “learned and knowing” authorities he quoted in his handbill, than to royal patronage. It appears that Catherine of Braganza, queen of Charles II., who had tasted the beverage in Portugal, and grew enamoured with the same, brought it into fashion in this country. Her fondness for the soothing cup was extreme. Its subsequent popularity, however, may fairly be attributed to its innate valuable properties, which became the more understood and prized in proportion as the public grew more addicted to its daily use. Ladies of _ton_ delighted in their “dish of Tea,” which was indispensable to their comfort. Authors also discovered its advantages as a beverage to work upon; while poets and essayists lauded it well nigh in terms of extravagant eulogy, such as had been employed by Chinese and Japanese men of letters before them. Almost the first literary eulogist to espouse the cause of the new drink was Edmund Waller. He recites how he became induced to taste Tea, owing to a parcel of the leaf being presented to him in the year 1664, by a member of the Jesuit Order, who had recently returned from China. In the poem which furnishes several references to the infused leaf occurs the following pregnant allusion:-- “The Muses friend, Tea, doth our fancy aid, Repress those vapours which the head invade, And keeps that palace of the soul serene.”