How to Make Tea.

Pahiatua Star and Eketahuna Advertiser, Volume 4, Issue 366, 24 January 1890, Page 3

How to Make Tea.

A firm of tee merchants in London, accepting a challenge of the Daily Tele graph, writes to explain how tea should be made. They say:—The water to be used should boil, and it should be pourad on the U-a immediately it boils ; if allow.-. Ito ov.r bod the pec ilia' property of boiling water which acts ujion t»a evaporates, and eventually disappears. Tea should not be a decoction, but an infusion. If allowed to stew, it he tuns* a little better than a decoction of Uiniic acid. Tea that is overdrawn is hurtful to the nerves and to the digestion. As to the precise nuniher of minutes which should he da voted to the process of drawing, some people will say five minulee, some seven, some perhaps will go so far as ten. but our experience is in favor of six . this suffices to bring out the flavor, quality, aud strength. Just as much tea as is wsilted should be ma le—no more. Make fresh tea as often as is required. The replenishing of the teapot with fresh hot water is very object.unable. As the thorough heating of the receptacle is of the first importance, the teapot should lie made thoroughly hot liefure the tea is put in it. The •aitlieuwarc tea|>ol is preferred to all others by connoisseurs and it is anpertluu* to say tliat whatever utensil is used for tins purpose should be inii.. - - dandy clean. Tea is an extremely <l. hcate article. Its susceptibility to t! r —loirs or commodities mar it is a » urce of danger and deterioration as it re >d ly takes up the smell of coffee, r.wva. spice, c! eese. or other articles of pronounced odour. The complain is * 'mutinies made about tea would pro I ably i.ot ari«e if always kept in places <■ <*• from such contagion. Tea should U • -red in a warm, dry place ; uni'» -ary eiposure to the air sliould he avo..led. Kveu when securely packed Hi the I- ad. ii chests in winch it arrives in F. iglsud the change from theglowin»r eat of eastern skies to the damp a- 1 humid atmosphere of this climate tlepiires tea of much of its beautiful fragrance. *• Nothing better to travel on tnan tea. hut how rarely do we find It < ienerwl experience will, we think, confirm your observation. Tea of much better quality than is generally at our railway stations and relres incut rooms can be bought at 2- per lb. A pound of tea would make 12* cup*. This is considerably less than a farthing per cup. You may w. ll ask why it is that we should be anil charged’ 4d and (id for a little hot mils and water, slightly coloured with undesirable tannin.’'