Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-05-07
Tea Customs.

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COLUMN. oxford Democras. South Paris. Ne.
Tea Customs.
The hostess, who wishes to serve
novelties as we'll ss tea at her afternoon
affair, may find in the following . few
ideas that may be OF interest.
Tea and punch are the usual beverages
At American teas. A pleasing variation
may be made by using . tea punch,
which IL particularly refreshing and
stimulating in hot weather. The strong,
rich India and Ceylon teas make the
most satisfactory punch, - they give
more substance to the liquid than the
lighter China and Japan teas. The fol-
lowing recipe Ia an excellent one:
For ono gallon of punch, use three
lemons, three oranges, one shredded
pineapple, and one box Of Strawberries.
Pour quart Of boiling water over two
heaping tablespoonfuls of tea; infuse 1t
ten minutes, then strain.
Squeeze the oranges, lemons and pine
apple, and add to the juice one cup or
one pint of sugar, according to taste.
Fruits vary 80 much In acidity, at dif-
ferent times of the year, that 1t 10 i'm
possible to state the exact amount Of
sugar needed.
Let the mixture stand for half an
hour after the sugar 10 added; when the
tea is quite cold, put the two together,
add one quart of apollinaris and pour
over q large block Of Ice in the punch
bowl.
Some Of the pulp of tho oranges may
be left in the punch, II desired.
Add the strawberries just before serv.
ing as they are not 80 nice when water
soaked i.
Thin slices of lemon or q few candied
cherries may be served In each cup.
Here is another and simpler recipe:
Make an infusion OF tea, allowing one
heaping teaspoonful of tea to each cup
of water.
Mix one.half a cup of sugar with lit.
tie water, and cook 1t until 1t spins q
thread; remove from the fire, add the
juice of one lemon and the tea, and place
in ice chest.
Plain every day tea is best when made
in an earthenware or porcelain teapot;
1t should never be boiled, nor let stand
to iniuse more than five to seven min.
utes. The teapot should be absolutely
clean, and heated with boiling water,
before putting the tea In. II not served
at once, the liquid should be poured of
the leaves into another hot teapot. Great
care is the price one must pay for q
really good cup OF tea.
The Russians are such inveterate tea.
drinkers, that they are not satisfied with
the fragrant beverage three times day,
but must have cups of 1t at odd inter
walls during the day, and sometimes the
night. To satisfy this demand, there
are tall copper samovars, that steam and
hiss in the frequent tea shops in both
city and country. In any of these one
may, for an infinitesimal sum, have
cup OF hot fresh tea whenever bis thirst
overtakes him.
When We put q cube of sugar and .
thin slice of lemon into cup Of tea, We
call it Russian tea and so it is, but only
one kind of Russian tea, for these people
have many ways Of making and serving
their beloved drink.
Unlike the Chinese, the Russians con-
slider sugar necessary concomitant OF
tea drinking. There are three methods
of sweetening tea; to put the sugar In
the glass; to place lump Of sugar In
the mouth, and suck the tea through 1t;
to hang q lump in the midst of . tea
drinking circle, to be swung around for
each in turn to touch with his tongue,
and then to take swallow Of tea.
The tea used is grown In China, and
is sent to Russia overland In great cara
vans, for the Russian connoisseur will
never drink tea that has made An ocean
voyage. So universal Is the custom OF
drinking tea, that the tips and fees are
always spoken of as something for tea. I"
Ladies' tea at private house Is often
brewed according to these directions:
Make an infusion of four teaspoo nfuls
of Russian caravan tea and one quart of
fresh boiled water; let stand five
minutes.
Then add to it three strips of candied
orange peel, one tesspoonful Of sugar
crystals, one spoonful of preserved
straw berries and one slice OF lemon.
In Japan some tea makers pour quite
hot water, not boiling, over the tea
leaves and pour it of Immediately, thus
freeing the tea from any dust or foreign
matter, which may have been mixed with
it. Then boiling water Is poured over
the tea and let stand from three to five
minutes, when it Is poured into tiny
cups and served on a dainty lacquered
tray, with rice waters or sponge cakes.
In certain of the temples, and on
special days, q ground or pulvsrlzed tea,
which is kept 10 priceless jars of old
Japanese porcelain, Ia used.
A teaspoonful of this is put into tea
bowl and moistened with cold water, and
allowed to stand fifteen or twenty min
utes; then cup of boiling water 10
poured over 1t, and after three minutes
it is ready TO be drunk. II is served In
the bowl in which 1t 10 made, and passed
from one person to another, each person
taking one drink and no more.
Leigh Hunts tea, or the tea that bore
his name, was pulverized and made In
much the same way, but 1t was served
with milk and sugar.
There 10 In Japan, Tea Ceremonial,
which has for centuries been considered
an essential part Of the education OF
daughters of the Samurai.
Monks and men, retired from public
life, have frequently become celebrated
on account of their knowledge and use
Of the Tea Ceremony. 1t has been con-
sidered so important that special tea
houses have been built for the holding
of the Ceremony, and laws passed re.
garding the utensils and chinaware to be
used.
Both Chinese and Japanese teas are In
color and in flavor more delicate than
the Indian teas, q taste once acquired for
the former makes the using Of the dark
teas impossible.
Emperor KEN Lung left the following
recipe for making tea. II the tea IL
brewed after these careful directions, II
will always be good.
Set an old three-legged teapot over q
slow fire; FIJI 1t Eith water of melted
snow, aud boil It just as long as IL nee.
essary to turn fish white or lobster red.
Pour It on the leaves of choice tea plant
put in an old cup of Toni ware. Let Il
remain until the vapor subsidies into q
1 l.; T. - ho II