THE MAKING OF TEA.

Mataura Ensign, 29 November 1912, Page 5

THE MAKING OF TEA.

SIMPLE PRECAUTIONS. The honor of being the- world's best tea-makers has often been conferred upon the Australian bushmen, says an English writer, and goes on to explain that the excellence of the bushman's tea is duo to tho fact that tho dry tea is put intd tho hilly tho very instant tho water boils. Now, wo all know ourselves the charm of billy tea, and the remark that there is "no tea like it" is often heard. Yet there is no reason, at all why a cup of tea made in a teapot from water boiled on a gas stove should not taste just as well as that brewed over tho gum log fire (says a Sydney writer). For it isn't the fact of its being made in a billy that improves the tea, nor does tho bush fire hold any advantage over the gas jet, as far as boiling the water goes—though some people declare they like tho stnohy taste. The real reason is that in the. bush you are waiting for the billy to boil, and make your tea directly it is ready; but in the kitchen the kettle is often boiling long before you aro ready, and it keeps on boiling, losing its virtue as it does, so that by the time you are ready to make the tea the water is spoiled and the tea is also spoiled. If it happens that you are waiting for the kettle, and use the water at the right moment, tho chanco is that you have put the dry tea into the wet teapot, and 1 the little drop of water soaks into the tea. and spoils its flavor; or, perhaps you are so hurried that you haven't cleared the pot of all thu old leaves, or have even neglected to rinse it with hot water. If that is tho way vou make tea in your kitchen, no wonder you say there is no tea like billy test.

Tea is so important an article of diet with us that it is ridiculous that it should bo necessary to give directions about it. Yet, just think of some of the cups of tea you have swallowed, and you will admit that most people have a great deal to learn about the art of tea-making. Tn the first place more care should) be taken of the dry tea. It should bo of tho best quality yon can afford, for good' tea goes further and tastes better than cheap. Then it should always be kept in a closely-covered canister, for it loses its flavor if exposed to the air. It should never be kept near coffee or soap, or any other highly-flavored commodity, for it absorbs the flavor of the things around it. Then, as to tho making, most people agree that the best teapots are the silver ones, or those of plain brown earthenware. China or earthenware must bo well glazed over, or it absorbs the tannin and spoils the flavor. But, which over kind you use. get the very best result, the not should be emptied and washed after each meal; and that it should bo wanned before tho dry tea is put into it. To should be dried wih a clean towel after rinsing with hot water, as tho moisture affects the tea if there is any waiting for the kettle. When made the t<-a should b" allowed to draw for about four or fiv» minutes, then should be qoured off into another heated not. By this means yon got all tho good and none of the bad of the tea. For it is not freshly-mnde tea that harms the drinker, but the liquid which has stood on tho leaves for half an hour perhniK, drawing all tho tannin, which is the j harmful and poisonous part of tiw tea. I