Pike County press. (Milford, Pa.) 1895-1925, 1900-11-23
HOW TO BREW GOOD TEA.
THE CHINESE MINISTER TELLS
HOW 1T is DONE.

He Knows All About u ana YET ne
Can't Give Many Points to Our Gov
ernment-How the Brewing Is Done
In the Flowery 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:
"To get down to the basic principles
Of tea brewing and tea drinking as
praeticed 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 ey-
erywhere in China the teapot. When
ever we are thirsty we have recourse
to the teapot instead of the cooler.
"I.et us first consider the teapot IT.
self. It is invariably Of porcelain and
varies in STYLE cost and dimensions In
accordance with the taste. wealth and
size of the family possessing 1t. 1t Is,
as you say, constantly in commits
sion In the morning a sufficient guam
tity of the dry tea leaves is placed in
1t and on this Is poured hot water. Let
this infusion stand for a few minutes
say four or five-and you have what
we, | think rightly, regard as a drink
fit for the gods.
at is always ready. Whenever the
pot needs replenlshing all we have to
do is to add a little more tea and a
little more water There is no hard
and fast rule as to the proportions CT
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 IL 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 a '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
! hor AIa fou
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
"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 8
degree of fragrance that is analogous
to the seasoning of a 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
] 1lnlSltIy WIN a. NlHlblC bnuuuCls LII
agne putting rum in tea, as l am told
is sometimes done here, and is said u
be a common practice In Russial- A
cultured taste revolts from tn,
thought. The idea of milk and suga
is almost as bad.
"Just one hint more regarding tei
and l am DONE" said Minister WI
Remember that while there are ex
pensive teas and cheap teas, there ar
no really bad teas except those tina
have been adulterated with deleteri
Gus ingredients. and this very adulter
alton is practiced solely to meet tn
taste, or lack of taste, of consumer
who persist in so spelling their tea b.
the addition of such adulterants a
rum and milk and sugar. If only the.
would drink their tea pure, as natur
intended it to be drunk, they woul,
instantly detect any attempt at adul
teration, and that would be the end o
the importation of impure teas"