The Art of Tea Making.

Te Aroha News, Volume III, Issue 138, 23 January 1886, Page 3

The Art of Tea Making.

The ancient Chinese legend relating to the origin of the tea plant tells us that the first tea bush sprang up from the spot where Confucius had thrown his eyelids, which he had cut off in anger because of sleep overtaking him whea he had vowed to keep awake. Humanity owes an enormous, an incalculable debt of gratitude to those eyelids, and one which is acknowledged by young and old, rich and poor, statesman and pauper, duchess and dairymaid. Many of us would be bub poop creatures without our tea. Were we deprived of that wonder ful little leaf, what could we fall back upon as a substitute ? Coffee is the next best beverage, but coffee in some temperaments induces sleep. Without tea the weary watcher by the sick-bed would find her a double heavy one. Without it the brainworker would be still more heavily handicapped than he already is in a "world of dreary noises." How many examinations would have been " missed " but for the refreshing and stimulating properties of the fragrant evergreen ; how many chances lost ; how much work ill-done ! Have not the poets sung of tea in lines too often quoted to bear repetition ? Could we but trace the inspiration to its source, we should probably find that their happiest phrases, their most neatly turned couplets, are due to the magic infusion. Do we not all, thinkers, toilers, idlers, fly to a cup of tea when we want to make any unusual evertion, intellectual, physical or frivolous? And yet the curious point is that out of the millions who use this valuable beverage and acknowledge its mighty influence, but a small propoition understand how to prepare it, while many abuse the gift by an indulg- j ing it too freely or by drinking it under conditions that not only deprive it of its value, but render it absolutely harmful. Few persons can with impunity drink tea twice a day, and not the toughest constitution in the world can fail to' be eventually injured by, constantly, imbibing , tea thab has been overdrawn. Yet this latter is the usual, condition in which it is partaken. . The water in which the leaf is infused should not be allowed to boil for more than a minute before .being poured upon the tea. With every moment beyond that time the pe.cular property of boiling water that acts upon the fragrant leaf evaporates, more and more, and eventually" disappears. It seetus a simple thing enough to "make the tea," apd- there are persons ■ who , even allow, children and servants to perform that important office for them., The.true disciple of the teapot treat* the art with* more respect. ,Be has studied ,it r fipm I every* point of view and; in every' stage' of j the prqeess.-r, The idiosyncrasy of kettle 1 and teapot to him is a matter of importance. Both must be immaculately clean ?and of a shining '< radiance. > • ,He;< knows >. that* the little brown earthenware despised of the esthetic pt earth because comfortably easy tojiye^up *tO| iß^the/yery^flowe^ of tea-

pots for his purpose. , Ifc becomes, thoroughly impregnated flaVour; aVd/redblent with the aroma of the plant. /A silver'teapot is /next best,' but there is a natural hesitation 'about /expoBinsr the /precious metal.to the fire,, .which militates against its' usefulness in this regard, r For heat is •no of the great essentials in making a "goodeup.V^ -<v» ■, . . It' is'< more- 1 important 'than the novice might , imagine to have, the, teapot made thoroughly < hot' before i the W'is^put into it. connoisseur ; will t half_ fill it with hot water put on the. lid, and set, it by the fire till only the" handle can be touched with impunity" from Heats' After this has been carefnlly attended to good tea can be produced from a lesß quantity of the leaf than if a thorough heating of the receptacle had been neglected. Opinion is divided as to the precise number of minutes which should be devoted to the process of ltdrawing." Some , authorities say five minutes, others seven. A few even go so far as to recommend ten. It is, however, a matter that depends in great'measure on the quality of the tea, and even more upon that of the water. Only experience can afford a' safe guide. The slightest taate of bitterness may be accepted as a. sure indication of overdrawing, a condition that renders tea alike hurtful to the nerves and digestive organs. ' Coseys are dangerous, if occasionally ornamental articles. Their mission is misunderstood. Originally intended to keep the teapot hot during the process of drawing, they have been utilised for maintaining the temperature during the greater part of the afternoon. The facilities they offer are but temptations to avoid the trouble of making fresh tea for every fresh set of cellers, *and the wise man and prudent woman will do well to beware of the tea that comes from under a cosey. It is almost certain to be overdrawn, — " London News."