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-
ial," young hyson." ''hyson"; those
of black tea are "oolong," "eongou,"
tsouchong' and scented teas. All OF
the Chinese black teas with the ex-
ception of oolong are known col
lectively as English breakfast, on ac-t
count of their general use in England
for generations.
"The so-called scented teas get an
artificial fragrance from an admixture,
of flowers, leaves or scented oils
These are used sparingly in blending
whole, but where Formosa .oolong is
used as assbase,s as 1t is in many of the
finest blends, there is no need of ar
tifoiai favor sfor: this tea has rich
natural flavor and aroma possessed
by, no other tea.
1.-THE blend we have been using was
an accidental find with me, but I
have learned that 1T is based upon
sound prime pies, SO we may have that
added Satisfaction. have never
specified the variety Of sooIong to be
used butI shall hereafter stipulate
thatsit iss5to be Formosas The for
ounces of Foolong, three each of bas-
ket fired Japan and souchong and two
Of orange pekoe. With the change to
Formosa with its natural flavor I
think shall do a little experimenting
on my own. account and increase the
| oolong one ounce and use only one
ounce Of pekoe, as there's danger of
neutralizirg the natural favors Of a.
blend with overmuch scent. Here ia
another formula guaranteed as very
fine that + shall try sometime. Six
parts Fornosa oolong to two each Of
T{,nrr u hoe 1Nf II
IJapan. Equal parts Of choicest Foo
Chow and Formosa oolongs, q COM
| bination Of one part Assam pekoe to
| five Of Foo Chow. and another Of one
part CeylOn golden pekoe to five of
Formosa oolong are all recommended
las the perfection Of tea.
well, I am sure we should be sat
Eisfied with any ordinarily acceptable
blend five could always have Patricia.
to brew:it it," said Minerva. Tea would
always demonstrate then the claims
made for 1t by a learned ancient
EChinaman who said: Tea tempers the
spirits, humors the mind, dispels las
| situde, relieves fatigue, awakens
thought, prevents drowsiness, re-
Ifreshes the body and clears the per-
Iceptive faculties I declare that your
i insidious brew has accomplished all
Of these comfortable results for me
in the last half hour. The tea Is bet
IoFs t1dh ever. nave you O0on Trying
a particularly magical blend on us?'s
i mo, but have profted by a. few
other suggestions Of the tea bender.
He told me that soft or distilled water.
was necessary to extract the most of
the delicate qualities OF aroma and
4 flavor from the tea. so have used
distilled water to-day. Then I have
Ionly been infusing the tea, five or six
minutes, which would be correct for
linda or NCeylon that are strong in
tannin which we do not wish to ex-
tract, but eight minutes is the mini
mum for other teas and all the Eng
j lish breakfast mixtures can stand ten
minutes. While the water must not
:. overboil. it should not merely have
reached the boiling point. A Chinese
d emperor expressed the rule thus:
Boil it long enough to turn a craw-
& fish red and this is said to be about
= three minutes. J think myself that
the observance Of these points has
added noticeably to the quality OF the
tea and there is no use to expect good
4 tea unless it is rightly made in every
II particular