Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-02-11
I IOUSE=
HOLD
lINTS

| ne season or social amenities III tHc 'ih~
of lat homes is on, and wherever women
| flock" singly or in groups, there is the
| cheering cup of tea Young women just
| out of school revel in cocoa, but it is not
many moons before they, too, acquire a
| fondness for what is known as the 'teeto-
| talers intoxicant."
| While the demand for tea in moderation
is doubtless the expression of a healthy and
| natural desire it is undeniable that with
| the enormous increase in tea-drinking IN
| the last twenty-five years in this country
| nerve weakness and irritability have kept
pace.
Tea quickens the heart action, stimulates
| the nerve centers pleasantly and arouses
| the intellectual faculties.
| This is due to the presence of caffen, the
| same active principle that distinguishes the
| coffee berry and seeds of the cocoa tree,
| source of cocoa and chocolate.
| Each of these, which have been used for
ages in three different continents, are mild
and agreeable stimulants yet taken In eX-
cess may be both ruinouS to digestion and
temper
This is especially true with tea or coffee
that is allowed to steep. In the case of tea
the tannin principle becomes operative, and
the decoction ore and more injurious with
the increase of time.
What Tea Do You Use?-Tea experts say
that Americans are very poor judges of tea
that even poor people in the north of Ire
land. the charwomen of London and the
povertystricken Russians are willing to
pay two or three times much Ameri-
cans to be sure of getting good tea. Amer-
cans are willing to pay high prices for good
food and they will pay for silks and dia-
monds, but they will not pay for tea.
ne great buik OF the teas imported to
America are classed as low middings,"
and much of it has heretofore been doc
tored to meet the demands of trade.
Since the law of 1897, prohibiting adulter-
atoms and spurious limitations, only tea
that is tea has been admitted into the
United States, but much Of it is of inferior
grades
The English, Irish and their descendants
as rule. drink the Congou teas, so
called English breakfast teas, while the
Older American residents, especially those
of the large cities of the east, prefer the
Oolongs. The Congou, Ceylon and India
teas, the latter grown on rich leaf mold
in the highlands of the interior, being con-
sidered one of the finest of all teas, fer
mented in their own juices before being
hred which gives them a heavy, malty
1aVor. The Oolong is prepared like green
tea without fermentation and is fired al
most Immediately after picking. This gives
a light amber-colored infusion. OF the So
called black teas, which are the leaves of
the mature plant, there are said to be at
least 900 varieties, with as many different
flavorS as could be found in a most luxu-
rant flower garden, and this does not in
clude the OOlOngs. The green's and Japans
may be divided into a like number Since
the Introduction of machinery in tea curing
and packing in the great gardens of Cey-
Ion and lnoia teas of the China varieties
are practically ousted from European and
American trade, and with very good reason
"hen one realizes that the habits of the
growers and surroundings of the tiny indi-
VlduaI tea gardens in China are such that
cleanliness in manufacture is not ALWAYS
attainable In the absence of rolling and
carried on by hands, arms and feet The
Chlnamans tea garden ranges up from a
quarter OF an acre, while in Japan and In
ola and Ceylon the gardens vary from oo0
acres to the thousands.
The Formosa teas are now under the con-
troI OF Japan, and that, together with the
Japan teas, makes a total of 6ooUl U,,
pounds, or more than half the amount con-
sumed in the United States
The best Ceylon tea is the broken orange
fekoe, hne and small. consisting of young
tips that look like little splinters of wood
AS rule black tea is much more whole
some than the green, the longer exposure
TO the air apparently dissipating some of
us deleterlouS principles.
To Make Good Tea.-According to the
president of the National Tea Association
only one woman in hundred knows how
TO make tea as it should be made To be a
pure tonic and wholly harmless tea should
be made with fresh water that has inst
come to a good boil for the first time Meas
ure out the tea, allowing half a teaspoonful
for each cup of boiling water reducing the
proportions when several cups are required
or increasing if the tea is not nm 10 the
standard or if the drinker prefers it extra
strong. The better the grade of tea the
smaller the quantity required. Pour hot
water into the teapot to heat it thoroughly
and let it stand for moment or two: then
empty. Put the tea into a cloth strainer
and pour through ii the bubbling boiling
water. Cover closely with a tea cozy and
let the tea brew on the back of the range
or on the table from three to five minutes
NO longer. If the tea is to stand for some
time remove the bag with the tea leaves
else the fragrant aroma is dissipated and
the tannin extracted. An ordinary salt bag.
washed and boiled makes one of the best
Things TO use for a tea coffee strainer
Put a hem in the top and slip one of the
rings through it that may be bought for a
few cents at any department or hardware
store. These rings slip open like kew
ring, so that the bag may be taken out and
boiled without bit of trouble
Tea Bdlls.-The tea ball is a pretty. dainty
contrivance to use where time is no object
and only two or three cups are to he made
at a time, but it is deIusion and a snare
for everyday use While the tea is breuineT
Tor an afternoon function, the cups should
be heated by pouring hot water in each
which is allowed to stand until the tea iS
ready to serve. -
iio" 10 lou rake I our Tea ?-The con-
nolsseur IN tea always prefers to take it
GEAR holding that its flavor is far too del
cate to bear any admixture executing the
delicate slice of lemon that our Russian
friends have taught us to use Mix shouId
never be used with tea. Cream and sugar
are allowable but the cream and onlv a
Few drops of the richest should be mt in
the cup and the tea poured into it, instead
as is too often done, of being added after
the tea Is poured. A pretty Maraschiua
cherry or a slice of pineapple are also an
proved additions at afternoon teas. Pre-
served pineapple is preferable to the fresh
Tor TINS purpose. The cherries or pineapple
are passed in pretty bowl with a silver
bonbon tongs laid on top. on the same tray
with The lemon, cream and sugar for each
TO take his choice. No lemon is used with
pineapple. Lemon to go with the tea is cut
IN slices, then the slices quartered Other
tea afiinities are thin crackers spread with
cheese or cheese crisps.
Cheese Crisps.-These are prepared bv but
terinS salted waters very lightly then
spreading with mixture of cream or graf
ed cheese, very little mustard and a dash
of paprika and tabasco sauce. Toast in the
oven and serve hot.
Plain bread and butter sandwiches olives
sailed almonds and small cakes suffice for
even the elaborate afternoon reception or
tea; while for serving informally en- famille