Clouded Whieldon-type earthenware, unidentified teaware.

This fragment of thinly potted cream colored ceramic is a hollow, handled teaware form. Archaeologists refer to this kind of ceramic as Whieldon-type ware. One of the primary ceramics advancements of the mid-eighteenth century was the development of thinly potted cream colored ceramics. In the early 1740s, the same clays used for white salt glazed stonewares with slightly altered proportions were found to produce creamy ceramics when they were fired twice. The first firing, at lower temperatures than for stonewares, produced a “biscuit” hard vessel, which was fired a second time after decoration and the application of a liquid lead glaze. Whieldonwares are traditionally associated with the partnership of Thomas Whieldon and Josiah Wedgewood, but were made by many of the potteries near Stoke on Trent. By 1749, oxides (iron, copper, and manganese) were being added to the surfaces of these ceramics to create cloudy patches of color as decoration on these vessels.

Handled teaware forms, pots, cups, and creamers such as this fragment may represent were essential for the consumption of tea within the households of the eighteenth century. By the mid-eighteenth century and later, tea drinking was a common practice within households of both high and low social and economic statuses. Brewing, serving and drinking tea required a variety of vessel forms. Of course, despite originating as specialized vessels for tea, such forms could have been used to serve or drink a variety of other liquids as well.