ON THE MAKING OF TEA.

Temuka Leader, Issue 1664, 24 November 1887, Page 4

ON THE MAKING OF TEA.

Warm the tea-pot, either by putting it near the fire or by pouring some boiling water into it, If this be not done the infusion of tea cools too quickly, and fails to extract a due amount of the ingredients of the tea. Take fresh spring water and boil it, and the instant that it boils pour the boiling water over the tea placed in the warm teapot. We are informed that professional tea-tasters are very particular to use only water which is freshly boiled. It is too often the custom to fill up the pot from the kitchen kettle which hns been boiling all day, and from which all the carbonic acid has been expelled. Fiat water of this kind does not make good tea. Let the tea stand for eight minutes, and then pour tbeintusion off the exhausted loaves. It the tea ia to be consumed immediately, it may be poured out into the tea mips; but if it is to bo kept hot for a long time, ic muit bo poured into another vessel, and on no account be allowed to stand (covered with a cosy) upon the leaves. Such a proceeding makes tho tea bitter and astringent. The water with which tea is made should not be very hard, and must on no account contain iron. The infusion of tea may bo made of any strength, and the haphazard rule of the British housewife has been to put into the infusing pot “ a teaspooatul for each consumer, and one for the pot.” This habit of infusing tea by the “ spoonful” must cause the strength of the infusion to vary immensely some spoons being far more bulky than others, —Tho Family Physician.