River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1881-11-10
All About Tea.

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All About Tea.
A coup of tea is fruitful topic and
brimfull of interest to every family. 1t
has been supposed that every one could
make cup of tea, but that was and is
mistake; very few are equal to the
requirements of the art. Anyone can
put tea leaves in the pot, add water
and let boil, and any one may throw
stones at a cat, but hitting the cat or
making good tea is another thing alto
gether 1t is estimated that out of the
number of tea-drinkers only one-fourth
drink tea, but something else called
by that name That is to say, only a
few persons make tea in way that
produces the best favored beverage.
The New York Journal Of Commerce
gives interesting information about
teas generally, and tells how to draw it.
Real green tea is the very young and
tender leaves, fired little as soon as
picked, and rapidly dried on copper.
The green tea of commerce is artificial
ly colored with the meric powder and a
mixture of gypsum and Prussian blue,
or gypsum and indigo. The small
quantities used prevent any essential
injury to the green tea drinker. The
black teas are prepared by slower
process, and fired on iron plates. The
English breakfast teas are the most
healthful for family use; the fermenta-
ton process is carried further with these
than any others, and this gives the pro-
duct less hold upon the nervous system.
The Oolang teas are all favored with
some preparation that gives them their
peculiar taste, and it is difficult to OBJ
tain two cargoes exactly similar in this
respect. But whatever the manner of
preparation, there is in each descrip-
ton nearly the same range of qualities,
according to the size of the leaf and the
season of picking. In China tea is drank
without either milk or sugar. Up to
July the United States imported for the
wear 81 $40, 9SS pounds of tea, costing
abroad s21014S13.
The peculiar taste of the Formosa
tea, called ''jassamine flavor, and never
successfully initiated, though counter
feited, often arises, it is said. from the
iron in the soil. In few years, how
ever, the soil becomes barren, and must
rest, while the plants are raised in an
other field. Bat greater difference can
be made in the same chest of ordinary
tea by the water used in its prepare
ton. Hard water makes the best tea,
as it dissolves less of the tannin, and
gives a more delicate flavor. And
in hard water there is wide
difference between wells in the
same neighborhood. There is not one
city tea kettle in hundred that, in its
present condition, is fit to boil water
with which tea is to be made. "The
inside is enerusted with the mineral
deposits extracted from the water that
has boiled and boiled for months. To
make tea the kettle must be clean.
Then take the hardest waler to be OBJ
tanned, and boz, quickly, pouring upon
the tea leaves as soon as it boils. Let it
stand four or five minutes, and then
drink. Water that has stood after
/ boiling will not make a good cup of
tea. IF the first drawing is not strong
enough, or if more is needed, use no
more fresh tea, as it will ee wasted.
Tea water will not dissolve the theme
from the dry leaves, only fresh and
pure water can do that. To add fresh
leaves in this case will increase the
color, but will not make the tea any
stronger. When more tea or stronger tea
is wanted. pour fresh water on the adj
ditional tea leaves in cup by them
selves, and after standing as before
may be added the first drawing.