New-York tribune., 1912-08-23
Only Recently Have Ameri-
cans Learned to Appreci-
ate the Tea Leaf.

only recently has the American woman
followed her English sisters example
and learned 10 appreciate the possibilities
OF the tea leaf. Now, with the adoption
of the cosey o'clock tea hour. when du-
ties and tasks are dropped and the fami-
ly gather in the living room or on the
versnda for a cup OF the fragrant brew
purely social hour which cannot be rec
commended too hlghly-the hostess OF these
informal little gatherings may care to
learn where the custom originated.
Tea making and drinking. which ranks
with flower arrangement. dates back
about two thousand years in China, and
I'm Japan from the eighth century. both
being regarded as ceremonials and so
taught as fine arts i'm the girls high
schools and the japanese Woman's COL
lege. In fact. every japanese family OF
prominence has its own tea house In
the garden which generally consists of
an entrance lobby. tine tea room proper
and a tiny kitchen. Here the hostess VINO
always prepares the beverage herself
keeps the utensils which consist OF
pitcher for holding the fresh water). the
kettle a small lade bamboo spoon. the
tea caddy. teacups Cthey are about four
inches across) and a bowl to hold the
waste leaves.
Teapots are never used. the tea maker
placing in each cup one teaspOonful of the
tea and then filing with the boiling water
from the Kettle by means Of the ladle. the
tea being partaken Of clear. without nav
oring or sweetening Of any kind. while
the delicate rice cakes are eaten by them-
selves so that they may not impair the
flavor OF the beverage
Under these circumstances II does not
seem strange 10 learn that the Japanese
hostess thinks nothing OF paying $50 a
pound for the little neutral uncolored
leaves with which she serves her guests
there being really no so-called green ana
black tea. as originally grown. IL ali
comes off the same low shrub. although
some OF the leaves are colored green
while Others are oXydZed or blackened by
being exposed % the air. From this same
bush. strange 10 say, come all the dluer-
ent grades Of tea, descending from the
tin or "eyelash." down through Orange
Pekoe, Pekoe. first and second Soochongs.
10 the base or lower leaves. which are em-
ployed only in the cheapest grades OF
Chinese tea.
In the selection Of tea for our own
tea table" much diversity Of taste is
shown. Many Ike the Ceylou variety,
while others choose the Formosa Oolong
or the English breakfast. although some
OF the irrsverent foes of the latter declare
that it tastes ike nothing 50 much as
stewed hay. care must be exercised II
the strong East Indian teas are selected
10 use only one-quarter of the usual guam
tity. for although the pale tint OF the in
fusion may mislead the inexperienced,
single sip will remove all doubts In regard
20 strength.
For preparing the different blends, the
following formulas obtained from a noted
tea faster. may prove useful to the mex
pcricnCed hostess:
To prepare a delicious - o'clock tea
for the lovers OF the Ceylon leaf. scald the
teapot and put into II. while hot. three
level teaspoos fuls of tea. Pour over this
one quart of freshly boiled water. to
which has been added three whole cloves
and a grain OF bicarbonate Of soda; let 1t
stand for three minutes Uor medium