TEA-MAKING AN ART
THE LATEST METHOD. 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 be 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 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 the heat, and drop in the tea the very moment that the water bubbles all over. Take the saucepan off the heat, put on the lid, and let the tea infuse for the proper period. Pour the tea through a warmed strainer into a clean, warm pot.
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Bibliographic details
Timaru Herald, Volume CXXXVII, Issue 19314, 15 October 1932, Page 10
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172TEA-MAKING AN ART Timaru Herald, Volume CXXXVII, Issue 19314, 15 October 1932, Page 10
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