TEA MAKING AN ART
Serious tea drinkers have different theories as to its proper preparation, but there are one or two rules which apply to all of them. One is that everything the tea goes into should be warmed.
Also, that no teapot which contains tea should bo allowed to encounter a draught. The old-fashioned tea cosy had right on its side. A third rule is that the water should lie fresh from the tap, and have only just reached the boil when it makes the tea. The following method makes tho best tea, irrespective of blend. Put the fresh cold water (drawn with all the force the tap will permit, so that it contains as much air as possible) into a saucepan, turn on tho heat, and drop in tho tea tho very moment that the water bubbles all over. Take the saucepan off the heat, put on tlio lid, and let the tea infuse for tho proper period. Pour Iho tea through a wanned strainer into a clean, warm pot.
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Bibliographic details
Evening Star, Issue 21099, 11 May 1932, Page 13
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172TEA MAKING AN ART Evening Star, Issue 21099, 11 May 1932, Page 13
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