Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-03-02
CAN YOU MAKE REALLY GOOD TEA?

~vHE tea table with humming ket-
tie, cleaning silver dainty
china and tempting sandwiches
or little cakes is an invitation
to contentment and happiness.
But often the cup of tea brewed by the
woman who presides over the table brings
quick establishment. Contentment and
the spirit of happiness fee with the first
draught of the lukewarm bitter over
sweet liquid which goes under the name
of tea.
In novels written thirty or forty Years
ago, when the impractical. helpless sort
of woman was the heroine, she generally
made the statement somewhere between
covers that she could not cook, excepting
to make toast and tea. Probably her
ideas about the brewing of this beverage
We're as vague and unforceful as her
| ideas on every other subject and the cup
of tea she made would have borne a close
| resemblance to the dark and mysterious
mixture already referred to. For it takes
a good deal of sound sense to make tea
as it should be made
the kettle fresh and cold is the first es-
sential to good tea. \ spirit lamp on tea
table or tea tray is therefore necessary
unless the tea is made in the kitchen and
brought in in a teapot.
If the tea is made in pot it should
be of china, crockery or earthenware and
should be heated and dry. The old rule
of allowing a teaspoonful of tea for each
cup and one for the pot is Il good one to
follow if strong tea is desired. Put the
tea in the warm, dry pot and the moment
the water boils pour in a cupful for each
teaspoonful of tea. steep from one to
five minutes, according to the kind of
tea-eylon. for instance. gives it's
strength in minute-and pour. Never
let the tea stand more than five minutes.
If stronger tea is wanted more leaves
must be used. The first cups poured will
be weaker than those poured last. and if
they are passed with this point in mind
all tastes can be suited.
If tea is made in a ball the same rule
holds good about the fresh boiling water
The ball should be held in the cup of
water until it is sufficiently colored
There is one objection to ball which
does not hold in the case of the tea
Strainers made with wide, fiat rim to set
over the edge of the cup. 1t is a difficult
and somewhat graceless task to open the
hot ball, remove the wet leaves neatly
and make ready for a second cup of tea
When the open strainer is used the wet
leaves can be easily removed with a
teaspoon.
4 good cup of tea can be made with
any sort of tea if boiling water is used
and if the tea is not allowed to steep
until ii is bitter. But there are MANY
sorts of tea and blending and mixing
at home will doubtless produce a flavor
better liked than any which can be OBJ
tanned ready mixed.
Teas are either black or green. The
familiar green teas are gunpoWder nv
son, young hyson and imperial The more
usual black teas include English break
fast oolong, pekoe, formosa. souchong
and ceylon. Green teas are more stimulat.
ing to the nerves and therefore should
always be used in combination with black
teas.
Orange pekoe of a good quality. which
can be obtained at a dollar a pound
blended in small amounts with ceylon
English breakfast or oolong. brings out
all the delicacy of flavor hidden in the
tea leaves Pekoe young hyson and Eng
liSh breakfast form another good blend,
and many persons think oolong. mixed
with third its own weight of uncoiored
Japan tea delicious.
The flavor of tea is further varied
slices pierced with whole cloves. quar-
tered orange slices and orange flower
water So, with blends of half d dozen
sorts to choose from, tea of various kinds
to be had for the asking-and the paying
and orange lemon Glove to lend a
final piquancy, every one ought to find
some taste TO suit his palate
Russian tea brings slightly different
flavor from the lemon than is found
when the lemon slice is dropped into the
tea after it is poured. The Russians put
the slice of lemon in the cup first and
pour the hot tea on it.
Sandwiches of any sort. biscuits and
crackers unsweetened or sweet toast or
little cakes are all served with after
noon tea: but the keynote of this repast
must be simplicity. The day when the
overanxious hostess served salads and
ices jellies and rich layer cakes in the
middle of the afternoon is over After
hospitality of that kind the guests went
or none at all. The cup of tea at or
half past, accompanied with a sandwich
or two and a sweet biscuit small cake.
refreshes but in no way lnterferes with
the dinner served few hours later
there is a new device for keeping toast
hot which would serve its purpose on
either breakfast or tea table. A nickel
framework holds small spirit lamp over
which there is an aluminium tray on
lighted heats the aluminium. which in
turn passes the heat on, modified. to tie
little rack. Toast can thus be kept war Il |
for long time and there is no danger of ;