New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-10-20

that Il was an easy enough matter. and went 10
the kitchen It was after had got the tea caddy
In my hand that doubt entered my head as 10 the
quantity to portion out ! couldn't recoilect ever
hearing how much tea should be allowed Tor each
cup: So in order TO be of having enough. put
into the teapot a heapng cupful for each person
"'You didn'tr exclaimed her friend
Eyes | did. I. who have always prided myself
upon knowing things. and in this land OF COOKING
schools and common-sense talks and all that. Such
a time as we had with that tea. 1t swelled ana
sweled and all the water boiled out, and finally
Annette when my back was turned set the teapot
in the oven and let it bake. Nobody had any tea
that evening. and | was well laughed at for my
pains"
When this little incident was repeated to tea
merchant he commented upon II 10 the erect mat
there were few persons who really UNDERSTOOD
how to make a cup OF tea. People Will insist upon
boiling tea" he said. They have an idea that
they can't get the strength out Of the leaves unless
II is boiled Now the value of tealeaf consists IN
the sap which is dried in the leaf when the tea Is
cured Every one knows the structure OF any ord-
nary leaf and tealeaf IS the same composed OF
little woody nbres and sinews. Boiling water poured
ON tealeayes will extract all the flavor and strength
that is worth having. When the pot Is put TO SIM
ner or boil the woody structure of the leaf Is made
N Weld I'D lts properties embittering the taste
The tannin which comes out so perceptibly then Is
one of the chief components in the manufacture OF
Ink and ink would scarcely be desirable as peV-
erage.
''The Cevlon teas are becoming popular IT Eng
land and are gaining favor In this country the
tea expert continued, launched on his favorite
theme These Ceyon teas are similar TO the
English breakfast tea, only much more aromatic
pungent and OF heavier quality. There VIII De over
1900 packages of the China teas sold today AT the
auction rooms and only eshty-iive OF the Ceyions
but a few years ago there were no Ceyions at al.
al Influence
doing the work and owing to the strong resemblance
these teas bear TO the English breakfast they are
fast becoming favorites
The auction-room where on each Wednesday at
noon transactions In tea are conducted Is an odi
spectacle to the unnitated The 80 brokers and
iobbers assembled there might be mistaken Tor
nunils learning a lesson from the auctioneer. who
calls off lots and numbers In unendlng succession
Each broker Is provided with catalogue ana pencil
and checks off the various brands as iast az they
are mentioned. All around the walls are packages
OF tea wrapped in their coverings OF mating duly
marked aud labelled. TWO sober-faced clerks Jot
down the proceedings in big volumes and yet an
other functionary stands on the rostrum with the
auctoneer to aid him In his task Arouhd the
chamber galleries. In which Interested specta-
tors may find accommodation. Bids are made by
significant gestures or glances as some purchaser
iooks nm for a moment from his closely studied
catalogue but only the keenest oDservatiOh on tns
mart of the onlooker reveals these occult signs; ana
Tor the most part the auctioneer has the tax all
himself and knocks down ot aI,sy S' 10 word
customers without their apparently having "o'u
to say in regard to the transaction. ,., ,.o,or {.
The Importance of tea "A commercial factor Is
not realized until one goes down mo thoSs mar
row business streets OF lower New-f ork. IL Is
nlea sing picture that greets the eye any morning
In one of those big tea houses. DAINTY whlte cups
OF eggshell china are set IKE so many Censeis Oh
a round table OF polished wood, ana from these
smoking incense ascends, filling the apartment
with a fragrance pure wholesome and altogether
delightful. These cups are constantly hiieu LOT
the convenience of the tea-tester.
There lie enough tea in that little cup for a
whole family according to the way tea Is usually
made" says the tea expert pouring measure o,
ed in the same way. and the visitor Is challenged
to detect the different brands c.,o, 8. 10 axo,.,r.
This is the Formosa," and while his listener is
thinking OF the island which Japan so recently
legiance more tiny cups are filled with yet more
bewilderlng variety of teas. and the Ceylon grade
deepens in color into almost a wine red.
''fhe English tea-drinkinS nation. the tea
merchant is saying. THE business men In London
20 out from their offices in the afternoon 10 gel
cup OF tea, just the Americans 20 out to take a
United States consume just five times as much cof-
fee Is tea The people OF hot countries habitually
drink coffee. and the people OF colder countries
This tea that comes directly from China
wrapped in long. narrow packages OF tlnsel paper;
Not generally. 1t is unusually long-leaved tea,
and leaves allowed TO remain on the tree long
enough to grow long become tough and lose
rarely taste the finest quality OF tea. The price
being high the retail merchant mikes the finest
grade with much commoner In order TO pull
down the cost and some OF the decacy OF flavor
is bound 10 be lost in the process Then. tea Of
any grade should always be made with water that
has just to the boiling point and that Is done
long time Is not At to make tea with. II is stale
and lifeless."