The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1894-03-22

The following article has been pre-
pared with the help of a most inter-
esting little book called "Tea, It's His
tory aud Mystery" by Joseph NJ.
Walsh, of Philadelphia. Among
many other things, a 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, q
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 a
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 q fine powder and
I 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 q 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 a
copper pot and the color is heightened
by lifting spoonfus of it and dropping
them back while boiling, cream being
added meanwhile.
The Persians boil the leaves in pot
or kettle until the water assumes a
blackish color and bitter taste, when
fennel, anise seed, cloves aud sugar
are added to it,while 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. Toe Bokharis
use black tea mixed with camel's
milk or suet, breaking up their bread
in it, and always carrying u bag of it
with them when travelling, giving it
to their innkeepers 10 brew as they
need it.
A preparation called shamma is
made in BeioOchistan from leaves that
have bee II once used, andi is chewed like
the betel leaf in India and the coca in
South America. 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 bulIock'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 form of currency
throughout Central Asia.
Among the Arabs tea is made by
first placing large kettle over a wood
fire, filling il with water, the leaves,
mixed with salt, being thrown in as
the water heats. When IL approaches
the boiling point the leaves are rapid !
ly stirred until the liquid becomes Gark |
brown, when it is poured into anoth +
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 cOncoction |
forms the principal article of diet of |
the poorerkArabians, being both food !
and drink.
In Morocco sugar and water is add |
cd to the tea until its consistency is /
that OF a thick syrup. Worm wood, |
verbena, citron and, on great occa-
sion-, 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
Inebriate, although they have some
what spoiled the value Of tue last few
words of that definition hy the prac
tise of adding vodka, their fiery drink,
to their tea. They ai-o add u slice IF
lemon before usin which greatly i'm
proves the flavor
Paraguayan tea il prepared in IL per
fOrated bowl known as a mate"