The Athena press. [volume] (Athena, Umatilla County, Or.) 18??-1942, 1914-11-13
PROPERLY MADE TEA
THE MOST HEALTHFUL AND Ex
HILARATiNo OF BEVERAGES.
Where II Does Harm the Fault is A.
ways With the Maker--UnwhoIe-
some Qualities Are Brought
Out In the Sleeping.

1t is said that we tan our stomachs
and become, therefore, incapable OF
digesting food-that we turn into nerv.
GUS wrecks If we drink tea. And this
would be 80 if we used tea immoder-
ately and made 1t carelessly. Let us
investigate little and see what can
be done to preserve to our use the
cup that cheers.
Analysis shows that tea Is rich IL
proteid, that 1t contains alkaloid-
thein-and volatile oil and fannie
acid. Its stimulating effect Is due to
them and the oil-its astringency is
caused by the tannic acid. Them is
SO soluble that 1t is almost immediate.
ly drawn from the leaf when brought
into contact with boiling water. THEM
stimulates gastric digestion, but the
tannic acid and oil are harmful. Elk
periments show that tannic acid Is de.
veloped In very small quantity as
soon as tea comes in contact with
boiling water, and that more tannic
acid is developed when tea has stepped
five minutes than when 1t has stepped
three minutes and that the longer II
stands the more this acid is drawn
out.
1t Is known that tea is stimulating
refreshing and an alleviator OF head.
ache and bodily fatigue. 1t has a
slight influence in regulating the cir.
culation of the blood and the tempera.
ture of the body. 1t is one OF the most
warming drinks In winter and cooling
drinks In summer.
In view of these facts all will ad-
NIT that to get the good and reject
the unwholesome qualities OF tea 1t is
necessary to make it with freshly
boiled water-fast boiling because the
stimulating property, them, cannot be
extracted below the boiling point-and
for this reason also the teapot should
be thoroughly scalded before the tea
is put into 1t; freshly boiled water,
because long cooking causes its at.
mospheric gases to escape and rem.
ders it fiat and insipid (Soft water i'd
pest used when 1t first comes to a
rapid boil, hard water may be boiled
fifteen to twenty minutes before us.
ing).
Tea should always be made as an
infusion-never boiled-and with but
one infusion to each measure of tea
The habit OF renewing the boiling wa.
ter over the first measure OF tea, or
Of using and reusing the tea leaves
with a small additional supply, is a
very Objectionable one and is most
strongly condemned by all health and
food authorities. This Is the way to
obtain all the injurious qualities and
none of the benefits of a pot Of. tea.
No wonder people tan their stomachs
when they follow such method.
Here is the way to make one cup OF
tea without teapot: Heat cup to
boiling point with boiling water, meas
ure one-haif teaspoonful OF best tea; !;
pour the water from the cup, put in
the tea, pour over enough fresh boil
ing water to fill the cup three-Quarters
full, cover closely and let stand in a
warm place tnot IN a draught and not
over the fire) for three minutes. Have
ready another hot cup and a hot
strainer: strain the tea into the cup
and serve at once with sugar and
cream or milk, or with thinly sliced
lemon and sugar.-Chicago Retord'
Herald.