The Hawaiian gazette., 1894-03-23
How the Grestest Drink in the
World is Concocted.
DO YOU KNOW HOW TO MAKE TEA ?
How IL Is Done in Many Different
Lands The Supposed Origin OF
the Well Known Plant l. in China

esting little book called Tea, Its His
tory aud Mystery" by Joseph NJ.
Walsh, of Philadelphia. Among
many other things, chapter is de-
| devoted to the various methods prac-
ticed by those who are supposed to
| know best how to prepare the bev-
| erage that has been the delight of
mankind for ages.
In China, where tea has been in
use since time immemorial, it is
usually prepared in the cup. The
service consists of large porcelain
cups, which fit into a silver base,
smaller cup and cover; the leaves are
placed in the larger cup, which is
filled with boiling water and also
covered. The tea is drawn in about
two minutes, and is descanted from
the larger to the smaller cups, always
being used without the addition of
either cream or sugar. The manda-
rims and the wealthier inhabitants of
the Flowery Kingdom always use
small, hollow "tea ball" made of gold
or silver, suspended from the finger
by slender chain four or five inches
in length. These tea balls have come
into use in other countries during the
last few years, and are most conven-
lent articles.
The japanese, to whom tea is as
necessary as it is to the Chinese, first
reduce the leaves to fine powder and
then mix it with water until it has
the consistency of a thin pulp, in
which condition it is slipped.
In Cashmere a beverage called "Cha
Tulch" is prepared from tea by boil
ing the leaves to strong, dark de-
coctiOn, and while it is boiling brisk
ly, red potash, anise seed and salt are
added. Another preparation, made
in the same manner, but afterwards
regularly churned like cream, is
highly priced by the Cashmeres.
Vumah Cha, or cream tea, is the
favorite form in Turkestan, in the
preparation of which only black tea
is used. The leaves are boiled in
copper pot and the color is heightened
by lifting spoonfuls of it and dropping
them back while boiling, cream being
added meanwhile.
The Persians boil the leaves in a pot
or kettle until the water assumes a
bIackish color and bitter taste, when
fennel, anise seed, cloves and sugar
are added to t,whiIe the HindOos and
Cingalese simply put the leaves in
seething water and use the liquor
only, without the addition of any
other ingredient. In Chinese Tartary
tea is prepared in the same manner as
with us, but the liquid and leaves are
swallowed together. The Bokharis
use black tea mixed with camePs
milk or suet, breaking up their bread
in it, and always carrying bag of it
with them when travelling, giving it
to their innkeepers to brew as they
need it.
\ preparation called stamina is
made in BeloOchistan from leaves that
have bel once used, and is chewed like
the betel leaf in India and the coca in
South merica 1t is claimed to have
an eXhilarating effect in enabling one
to bear fatigue and long, tiresome,
journeys.
In Thibet, tea is prepared for use by
first grinding the leaves and then mix
ing them with buIlock's blood. This
dainty compound is then pressed into
the form of bricks, dried and wrapped
in sheepskin until required for use. 1t
also serves as a form of currency
throughout Central Asia.
Among the Arabs tea is made by
first placing large kettle over wood |
fire, filling it with water, the leaves,
mixed with salt, being thrown in as
the water heats. When it approaches |
the boiling point the leaves are rapid |
ly stirred until the liquid becomes Clark |
brown, when it is poured into another |
vessel, and paste composed of meal |
and butter is fried in the tea kettle |
The tea, with cream added, is then |
poured over the whole and the mass is |
set aside to cool. This connection |
forms the principal article of diet of |
the poorer Arabians, being both food |
and drink.
In Morocco sugar and water is add |
ed to the tea until its consistency is
that of a thick syrup. NORWOOD, |
verbena, citrOn and, on great coca |
siOns, ambergris are also added.
The Russians are close enough to |
the Chinese to have received some |
knowledge of their methods of prepar- |
ing the cup that cheers but does not |
although they have some |
what spoiled the value Of the last few |
words of that definition by the prac-
tise of adding vodka, their fiery drink, |
to their tea. They also add a slice of |
lemon before using, which greatly i'm
proves the flavor
Paraguayan tea is prepared in per-
forated bowl known as a innate"
heated with warm water. A thin |
layer of sugar is first put in, then
layer of leaves, and next another layer |
of sugar. The vessel is then filled with |
boiling water, which is allowed to per-
colate through the leaves and sugar.
Before serving it is again sweetened |
until it becomes almost syrupy, and
is favored with cinnamon, orange or
lemon juice.
A hinese legend ascribes the first |
discovery of tea to one Darma, a man
famed throughout the East for his
religious zeal, who, in order to set an
example of piety TO his followers, i'm
posed on himself various privations,
among which was that of forswearing
sleep. After some days and nights
passed in this austere manner, he was
overcome aud involuntarily fell into a