The Canton advocate. [volume] (Canton, D.T. [S.D.]) 1877-1897, 1881-11-10
All AbOut Tea.

A coup of tea" is fruitful topic and
brimfull of interest to every family. II
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 OF
making good tea is another thing alto.
gether. tits 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 a 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 a slower
process, and fired on iron plates. The
English breakfast teas are the most
healthful for family use; the fern enta-
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
year 81 ,S43,9SS pounds of tea, costing
abroad 21,O14,S13.
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 a few years, how
ever, the soil becomes barren, and must
rest, while the plants are raised in an
other field. But 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 it's
present condition, is fit to boil water
with which tea is to be made. "The
inside is encrusted 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 WAGER to be OBJ.
tanned, and bo;.. quickly, pouring upon
the tea leaves as soon as it boils. Let il
stand four or five minutes, and ther
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 nc
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 ties
is wanted, pour fresh water on the ad
ditional tea leaves in cup by them
selves, and after standing as before
may be added the first drawing.