Hops infused in hot water, or hops added to Indian tea. Hop tea was commercially available in the 19th Century.
Oast House used for hop-drying, near Parsonage Farm, Salehurst
Image: Oast House Archive
Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)
No 1059 HOP TEA
Put half an ounce of hops into a covered jug, pour a pint of boiling water, to this put the lid on and allow the infusion to stand until quite cold, the tea must then be decantered off into a water bottle and should be drunk fasting. The dose should not exceed a gill, which will have the effect of creating a natural appetite, and will also tend to improve and strengthen the digestive organs.
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