The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-12-05

hear refer to the grade and style of
make and the varieties of green tea
exported are "gunpowder, imper-i
ial,' young hyson, hyson"; those
'.souchong" and scented teas. All Of
the Chinese black teas with the ex-
ception of oolong are known col
lectively as English breakfast, on ac-
count Of their general use in England
for generations.
'The so-called scented teas get. an
artificial fragrance from an admixture
These are used sparingly in blending
to give flavor and bouquet to the
whole, but where Fermosa oolong is
used as abase,s as 1t is in many of the
finest blends. there is no need of ar
| tificial flavef. this tea has rich
| natural flavor and aroma possessed
by no other tea.
| "The blend we have been using was
an accidental find with me-. but
have learned that 1T is based upon
| sound PRINCIPLES, SO we may have that
| added satisfacti ion. ~ have never
specified the variety OF oolong to be
used but q shall hereafter stipu1ate
| thatStt issto be Formosas The. for
mula, as some of you know, is five
j ounces; of Soolong, three each of bas-
1 ket fired Japan and souchong and two
Of orange pekoe. With the change to
| Formosa with it's. natural flavor Z
i think shall do a little experimenting
4 on my own account and increase the
oolong one ounce and use only one
ounce Of pekoe, as thereSis danger OF
neutralizi1lg the natural f1avors Of a.
blend with overmuoh scent. Here ia
Il another formula guaranteed as very
81 fine that + shall try sometime. Six
1 parts Formosa oolong to two each Of
i Ming Chow congou and basket fred
4 Japan. Equal parts of choicest Foo
Il Chow and FOrmosa Oolongs, q COM
4 bination Of one part Assam pekoe to
i five Of Foo Chow. and another Of one
part Ceylon golden pekoe to five Of
.Formosa oolong are all recommended
81 as the perfection OF tea.
!. 'sWell, am sure we should be sat-
Eisfied with any ordinarily acceptable
Eblend If we could always have Patricia.
to brewsit," said Minerva. Tea would
! always demonstrate then the claims
;. made for 1t by a learned ancient
; spirits, humors the mind, dispels las
} situde, relieves fatigue, awakens
: thought, prevents drowsiness. re-
{ freshes the body and clears the per-
Iceptive faculties declare that your
t: insldious brew has accomplished all
3 in the last half hour. The tea is bet
ter than ever. Have you been trying
3 a particularly magical blend on -us?'
Il mo, but T have prohted by few
l other suggestions OF the tea blender.
He told me that soft or distilled water
was necessary to extract the most OF
the delicate qualities Of aroma and
: flavor from the tea, 80 I have used
! Edistilled water to-day. Then have
l;only been infusing the tea, FIVE or six
EIninutes, which would be correct for
4 India or 8Ceylon that are strong in
r tannin which we do not wish to lex
9 tract, but eight minutes is the mini
! mum for other teas and all the Eng
g lish breakfast mixtures can stand ter
: minutes. While the water must not
a. overboil, it should not merely have
e reached the boiling point. A Chinese
n emperor expressed the rule thus
J, Boil it long enough to turn a craw.
d i fish red > and this is said to be about
Ell three minutes. I think myself thai
s the observance of these points has
a added noticeably to the quality OF the
), tea and there is no use to expect good
y tea unless it is rightly made in ever,
VI particular