MAKING TEA.

New Zealand Herald, Volume LIX, Issue 18025, 25 February 1922, Page 4 (Supplement)

MAKING TEA.

To make tea properly and to make the best of even an inferior tea, certain essential points should be borne in mind. The water must be boiling at the time it is poured on the leaves, and should be freshly boiled, not taken from a kettle which has been boiled previously or been simmering at' the side of the fire for Jiours. In the old days, when the tea was made in the kitchen and carried into the drawing room, how often we have said : " This 'tea was not made with boiling water," and been dissatisfied with it in consequence, to say nothing of a reprimand to the parlourmaid ! But now, when most of us are making our'oTSri'tea,' is it not'wdrth while |o have it of the best? To make a delightful "blend," where Chin?, tea is not liked, a-quarter of a pound of China tea can be mixed with haif a pound of ordinary tea, and will be found exceedingfy <v .good. should be well mixed before putting into the teacaddy for daily use.«/ ; ," ■ Tea should stand only three minutes as &. rule, even less time being allowed for the "small leaf so generally used.. Five minutes should be given for China tea, and tie full quantity made at the dtart, because it does not admit of added water after it has once brewed. Those who like jt weaker can add water to the cup. Always pour the milk in first. Not only dops this improve the beverage, but it presents those surface cracks on the cups, which so disfigure and ultimately destroy &ho more delicate china. This is most esJsential, of course,' in frosty weather.