Virginia free press. (Charlestown, Va. [W. Va.]) 1832-1916, 1877-05-12
Tea-total Topics.
Interesting No:ss anent he Chinese Staple.

! FT1Tl Lse tHtIIto.V'b ~ ~ 49, -
Everybody knows that there are two kinds
of tea. green aud black and most people
know that the almond-eyed cultivaior values
his tea according to its chop" but very fe"
know how tea is grown, how il is prepared
and how 70 make beverage from the leaves.
Tea has been grown successfully in South
Carolina. Il is cultivated extensively 10
Brazil and Japan, but the home Of the tea
plant is China. In all Of the Chinese towns
where people are as thickIy crowded together
as ants 10 hill, tes-shops or restaurants arc
more numerous than "bar rooms in America
aud thousands drop 10 hourly TO ENJOY Their
glass Of tea. The leaves from these saloons,
aus said, arc gathered up, dried, rolled and
! boxed for the American market.
If a Chinamao dies in America his last will
aud testament require that bis mortal remains
be sent back to his 0rental home. These iel-
lows are boxed up, lis said" in immense
chests Of tea loaves, which, after the interment
Of the body, are aired LITTLE, and ro-caddied
for the American market Hence it is that
we have q great variety Of teas brought TO this
country, but seldom do We get the choicest.
We give below a readable extract from
letter Of Virginian, who has recently been
tayeIlins in China, aud we call the attention
I Of our fair readers to that portion Of it which
tolls US how to make good cup Of tea II
our fond lovers Of flowers and vase plants
would give half the attention 10 a garden Of
tea plants that they do to their hot-house
plants. they could realize profit from their
labors, besides having the satisfaction Of know
ing that they drank nothing but the pure,
unadulteratcG tea.
Hear the Virginian. He says:
The green-tca plant differs bu: slightly from
! that Which produces the black tea the latter
/ is called by the botanists thea joted, and the
former the thea riridis, but they seem to be
convertible terms, FOX black tea may be made
/ from the green-tea plant, and green tea may
/ be made from The blaek-tea plant. The mode
/ Of preparation makes the difference do not
/ be startled The green color Is given to the
green tea by mixing with II, during the drying
process. gypsum. Prussian blue and turmerle
/ There is no doubt Of this, for it Is well
authenticated fact, hence the more pungen,
taste of green over black tea. The taste OF
the one Is natural the other is given by these
drugs. Turmerie is not poisonous, but gypsum
| four common JamSon- weed and PfuSsian blue
are known to he poisonous, hence the impor-
tapce of the mixture | shall recommend in
making tea. No Chinaman even drinks green
tes il is made TO suit the English taste.
HOW TO MAKE GOOD TEA.
Brackish water, or water sharply impfcg-
mated with lime, will not make good tea
I Rain lcistcrn) water is best. Let The water be
fresh from tile cistern or river, or soft spring
water; let your teakette be perfectly clean ;
fill not quite full Of water; leave some room
for steam to generate. Let the water boil !;
many think water is boiling because there is a
litte steam coming from the spout, bat IL you
will wait till the I'D Of the kettle clatters, and
the steam gushes out Of the spout like little
steam engine, then, and no. TIL then IS It boil
iug: when in this condition il is ready 90 make
tea. and not til then The tea leaves must be
mixed in the proportion Of one-third green and
two-thirds black therefore, whonyou purchase.
let it be in that proportion, say one pound Of
good green tea aud tgo pounds Of good black
tea; mix thoroughly together; keep In a
t2htIy-stopped tin canister scald your tea
pot and at once put into it a teaspoon heap
iug-ful Of tea for every person that Is to take
tea. and one for the teapot, or for a guest that
may come in, and fll up the teapot from the
kettle Of boiling water. Tepld (or merely
warml water will not make tea, however good
your materiel may be. Let your tea draw
eight or ten minutes, and, in disling or serg-
/ iug i, do not fll mp one cup and send 1t 70
some ore at the table, fOr it may not be wei
! drawn, but arrange your cups ami pour out
into each cup ill il s one-thifd fnll, then The
second third, and then the third third, leaving
room for cream and sugar BY this means
/ your tea will be Of uniform strength. II too
/ strong for the taste Of some mollify with
cream Fill up your teapot with the boiling
/ water from the kettle, and your second brew
| will be better than tie first. Do not bring the
| kettle to the teapot but take the teapot 10 the
teakeitle. for. unloss It is boiling it will not
make tee. aud If you take the kettle of the
fire to even take it into an adjoining room, The
water ceases to boil, and your tea Is not good.
csnno, too often repeat that the water must
be boiling when it comes in contact with the
tea leaves.
By the mixture Of only one thirl green with
two-thrds black ten you DO not get enough OF
the poisonous coloring matter 70 hurt 20. -
Black tea alone is nsipid green tea alone is
too pungert both together make a delightful
beverage. Ii you can add one tcaspooufu OF
Poko tea, a black fAvoring tea, TO each brew,
it greatly improves the dlyori but ! never
saw any in this country.