THE PERFECT CUP

Dominion, Volume 27, Issue 188, 8 May 1934, Page 5

THE PERFECT CUP

Art of Tea-making Everyone can make tea, but few can make it to perfection. Even those who feel that they have discovered the way of ensuring a perfect cup will feel that they have something to learn after reading some of the secrets of success revealed in a symposium on the subject arranged by the London “Dally Telegraph.” There are several schools of thought, the differences of opinion being chiefly on whether the teapot should be warmed by wet or dry heat, whether the tea should be made with tea or water first, and the numbers of spoonfuls required. Here are the main essentlals, as seen'by an experienced teamaker: 1. Rinse out kettle, refill, put on to boil. 2. Heat teapot with boiling (not hot) water. Allow the old-fashioned quantity of 1 spoonful of'tea for each person and one for the pot. Always use the same spoon, and do not heap up one day and level the next. 3. Pour on the required quantity of water directly it boils. Let it stand for 3 minutes, covered with a cosy. 4. Warm the milk, but on no account should it be allowed to reach boiling point. 5. Never add water to the teanot. It is a crime. If a weaker tea is wanted by one member of the family, add boiling water to the cup. For the second cup, make a fresh pot of tea. It is just as economical to use 3 spoonfuls of tea twice as 6 spoonfuls at once, watering down the result. Also, the second cup equals the first in quality, and is not saturated with tannin. ' ■' 6. Cheap tea is unsatisfactory, and expensive tea Is unnecessary. The secret lies in the making.

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