Tea in the 17th and 18th century was supplied in a rather crude form with large leaves and a great deal of dust. The initial use of mote spoon was lifting the tea leaves from the caddy and gently shaking or tapping the spoon so the dust or mote dropped prior to use in the pot. The sharp pointed end would have been used to dislodge blockages from the inside of the spout of the tea pot. All said, they were not used for skimming ‘motes’ from the top of the tea in a cup.
But beware of fakes! It takes less than an hour to pierce (perforate) an ordinary spoon bowl and reshape it, transforming scrap silver into more lucrative ``mote`` spoon. Still, faking the spike is easily disclosed because the shaft, being flat, can only be tapered to create the spike, unless it’s made as a separate part and soldered to the bowl. It would pay off only if you have e.g. an early XVIII scrap spoon. Genuine mote spoons should be longer than teaspoons with the spike well formed four sided spear.

This is seldom seen today (many ``mote`` spoons offered elsewhere have either the shaft gradually tapered to the sharp point or no pointed end at all).


Vienna 1840 spoon - pierced bowl; being 9 inches long and the bowl of 3.5 inches must have been used for serving bonbons, nuts or whatever.
But the question is whether sharp pointed end is mandatory to define mote spoon.