Poets' Corner

A Pot of Tea

You make it in your mess-tin by the brazier's rosy gleam;

You watch it cloud, then settle amber clear;

You lift it with your bay'nit, and you sniff the fragrant steam;

The very breath of it is ripe with cheer.

You're awful cold and dirty, and a-cursin' of your lot;

You scoff the blushin' 'alf of it, so rich and rippin' 'ot;

It bucks you up like anythink, just seems to touch the spot:

God bless the man that first discovered Tea!

Since I came out to fight in France, which ain't the other day,

I think I've drunk enough to float a barge;

All kinds of fancy foreign dope, from caffy and doo lay,

To rum they serves you out before a charge.

In back rooms of estaminays I've gurgled pints of cham;

I've swilled down mugs of cider till I've felt a bloomin' dam;

But 'struth! they all ain't in it with the vintage of Assam:

God bless the man that first invented Tea!

I think them lazy lumps o' gods wot kips on asphodel

Swigs nectar that's a flavour of Oolong;

I only wish them sons o' guns a-grillin' down in 'ell

Could 'ave their daily ration of Suchong.

Hurrah! I'm off to battle, which is 'ell and 'eaven too;

And if I don't give some poor bloke a sexton's job to do,

To-night, by Fritz's campfire, won't I 'ave a gorgeous brew

(For fightin' mustn't interfere with Tea).

To-night we'll all be tellin' of the Boches that we slew,

As we drink the giddy victory in Tea.

From: Rhymes Of A Red Cross Man, by Robert Service

If you have ever clicked on the poetry label you know that I am a big fan of Robert Service. This particular poem is one I skipped over for years, because I did not like tea. When I finally did take the time to study A Pot of Tea, the realization dawned on me that I had never had good tea. Tea where I grew up came in a tea bag from the local grocery store, and it was probably made from what was left on the warehouse floor. I started looking for good tea, and I was soon hooked on Oolong and Souchong. I find that tea keeps me going without the jitters I get from endless cups of coffee. I still have coffee in the morning, and usually again at noon, but in between-times I keep a travel mug close by with a hot Robert Service approved beverage. I am somewhat puzzled by the lack of popularity of Souchong among foresters; it smells just like a forest fire, with the leaves having been cured over a pine fire.

I always travel with a camp stove and everything I need to make espresso or tea. Here's a pleasant little break along the highway.