The Daily bulletin. [volume] (Honolulu [Hawaii]) 1882-1895, 1883-02-12
HONOLULU, H. T., MONDAY, FEBRUARY 12 1883.

generally may profit. The remark,
for instance, as to the aptitude of
tea to absorb aavors is one the pub
lie need to be reminded of. "T'ea,"
we are told, possesses natural
aptitude to become impregnated with
the flavor of any product near which
it is placed, or to absorb to itself
any aroma by which it may be sur
rounded. 1t is within che memory
of most tea trade men that whole
cargo was favored by wine; and
quite lately large quantity of new
make tea was spoiled through beir 9
slowed molasses. Even in SO
short steamer voyage as the pass
ing from one part of our island to
another teas have completely altered
their charactei through being placed
near oranges, &c; therefore il be-
comes a point of great moment not
70 SLOW teas 90 near any produce
that emits strong aroma" Direc.
ito Is in regard to che brewing of ten
are common enough, but on reading
the directions given in this chapter
we find that we have something yet
10 leail on the subject. ut may
seem strange to be 5alking thus
about subject which each and al
seem to chilk they understand /; but
there is no doubt ths. almost as
much dissatisfaction is caused from
tea being carelessly brewed as from
the use OF inferior teas, and retailers
would co well to impress upon the.r
customers The TO. owing facts:-
Fist, that The wate.' used should be
as soft and pare as can be obtained.
Second, mat the water should be
. lee as quickly as possible, and
useG al boiling point; it must boil,
but Il must MOI overboil, for should
il be allowed to simmer even for a
few minutes il will not extract the
;ull flavor f.om ohe leaves. Tea
tas:cis SIC moss particular in this
respect; they have sheir kettles
watched, 80 that The water may be
used the i1scanj it boils; and if sny
wa;er Is le:i in the kettle il is TUNED
awsy, for .he effect OF using wa3eT
:ha; has been boiled a second time
is the SEINE as that of water W Itch
has been allowed 10 ovelboil. Should
some junior, ION ca.elessnes1 OF
want of knowledge, use water tha5
has been overlooked, or that has been
boiled second time, tie taste will
de.ecs il at a glance, a., the infusions
be;ay chin, and The whole batch
having a peculiar appearance which
is .e. med unhealthy How often
is ell this en;iiely overlooked, and
the waGe.' in The kettle allowed 70
boil all the afternoon, and when the
Tea is breweG (no matter how fine
it may be-she finer il is the mole it
suffe.s) il altogether feils to please;
and sma wonder, for instead of the
lively e.o.nat'c flavor being repro.
drced in Tie teacup, lalge propo--
tiol of it is LOST, and the bevc,aga is
neither so pclaSable nor so refreshing
as il would otherwise be. Third, all
ths: poi Jon of the tea that can be
dissolved is extracted before the ex-
oi;;ion VI Ten miluies; five or SIX
minutes is geneislly sufficient. The
in-csion is hen AZ its bcso; from
thai time it g.adue " loses part o;
It's flavor, ulil, if allowed TO stew
TO- half an hour or en hou.,rit be-
comes dull and mawkish." Three
o. fouf chsp;els which follow are
devoted to ..he plincipa! varieties of
tea, being mainly descriptive of the
color of their LEFT end their liquor
ing qualities. Next we have chap
ter or two giving desc. ;ption of
India, Ceylon, Java, and Japan
teas. The whole concludes With he
exhibition of some specimen mix
lures. In these only three or four
teas ale suggested for each blend,
because; ms the author observes,
'cCmplicated combinations should
not be attempted until the blendeT
has obtained that practical knowi-
edge which can only be Obtained
from the teachings of experience"