The citizen. (Frederick City, Md.) 1895-1923, 1900-05-11
HOW TO BREW GOOD TEA.
THE CHINESE MINISTER TELLS
HOW 1T is DONE.

Can't Give Many Points to Our Gov
ernment-How the Brewing Is Done
in the FIowery Kingdom.
His Excellency, WI Ting Fang, Min
lister from China, who made a witty
speech at the dinner of the tea experts,
says the New York World, dictated
the following rules-the Chinese rules
for brewing tea:
ITO get down to the basic principles
of tea brewing and tea drinking as
practiced in China you must realize
that at home we do not drink tea on
stated occasions or only at meals, as
you do here. With us tea is the nation
al beverage. l might almost say,
speaking to an American, that tea is
the ice water of China. Instead of the
silver water cooler, which constitutes
an almost invaluable ornament of
your dining rooms, you will find ev-
erywhere in China the teapot. When
ever we are thirsty we have recourse
to the teapot instead Of the cooler
Let us first consider the teapot it.
self. 1t is invariably Of porcelain and
varies in style, cost and dimensions in
accordance with the taste, wealth and
size of the family possessing it. 1t Is,
as you say, constantly Sin commits
SION In the morning a sufficient guam
tity of the dry tea leaves is placed in
it and on this is poured hot water. Let
this infusion stand for few minutes
say four or five-and you have what
we, think rightly, regard as a drink
fit for the gods
ut is always ready. Whenever the
pot needs replenishing all we have to
do is to add little more tea and a
little more water. There is no hard
and fast rule as to the proportions of
tea and water or as to the character
of the tea itself. 1t is all a matter of
individual taste. We use black or
green tea and have it either weak or
strong just as our tastes direct
1--WE never drink it boiling hot, as is
done in America and England, but at
a moderate degree of warmth. To
maintain this desirable temperature
it is customary to cover the teapot
with a sort of bag padded with cotton
and lined with silk. A similar arrange
ment is often used in Egland and is
there known as 'cozy.'
This is the usual family manner of
preparing and drinking tea in China,
but when visitors come courtesy de-
mands that we should be little more
ceremonious. Then we have the tea
brewed in individual cups, covered
with dainty lids, in order to retain the
heat and aroma. AS matter of
course tea is always thus offered to a
visitor the moment he enters a house.
1.-THE family teapot is simply emp.
tied and replenished every morning,
and not secured inside, as that would
rob the vessel of its delicate aroma.
In this way an old teapot acquires a
degree of fragrance that is analogous
to the seasoning of pipe that has
been long in use.
1--WE would regard with horror the
suggestion that we should add any.
thing to the contents of our teapots
beyond hot water and tea" said the
Minister, with a visible shudder. "Im-
agine putting rum in tea, as l am told
is sometimes done here, and is said 10
be a common practice in Russia! A
cultured taste revolts from the
thought The idea Of milk and sugar
is almost as bad.
''Just one hint more regarding tea
and | am done,' said Minister WI.
Remember that while there are ex-
pensive teas and cheap teas, there are
no really bad teas except those that
have been adulterated with deleteri.
GUS ingredients. ana IL very adulter-
alton is practiced solei. to meet the
taste, or lack of taste, of consumers
who persist in so spelling their tea by
the addition of such adulterants as
rum and milk and sugar. If only they
would drink their tea pure, as nature
intended 1t to be drunk, they would
instantly detect any attempt at adul-
teration, and that would be the end of
the importation of impure teas"