TEA MAKING AN ART.
Serious tca-drinkcrs have different theories as to its proper preparation, but there are one or two rules which apply to all of tliern.
One is that, everything the tea goes into should be warmed. Also, that no teapot which contains tea should lie allowed to encounter a draught. The old-fashioned tea-cosy had right on its side.
A third rule is that the water should be fresh from the tap, and have only just reached the boil when it makes the tea.
The following method makes the best tea. irrespective of blend.
Put tlie fresh cold water (drawn with jill the force the tap will permit, so that it contains as much air as possible) into a saucepan, turn on the heat, and drop in the !, p a the very moment that tho water bubbles all over. Take the saucepan off the heat, put on the lid, and let tiie tea infuse for the proper period. Pour the tea through a warmed strainer inio a clean, warm pot.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21165, 23 April 1932, Page 7 (Supplement)
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171TEA MAKING AN ART. New Zealand Herald, Volume LXIX, Issue 21165, 23 April 1932, Page 7 (Supplement)
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