The Bridgeport times and evening farmer., 1922-11-13

sea level at which the leaf is grown. the better the tea. Many hotels and restaurants arbitrarily answer the problem as to what constitutes the superior quality of tea, by serving only Orange Pekoe. This is the black variety that has so jumped in favor in America in the last few years; but re- garding which a popular delusion eN- ists. If one gets Orange Pekoe he is getting not necessarily the best tea. for it is but the name of leaf. The quality will depend wholly upon the elevation above the sea-leve1 at which the aforesaid tea is grown.
 The tiny leaf and bud at the top of the stem are commercially known leaf, shown on the right of the stem is Orange Pekoe." Then, to the left, is seen a "Pekoe" leaf, and to the right again Is "Souchong."
 Generally speaking, the smaller the by no means follows, as more depends upon the elevation of the plant itself, and where it is grown. periaI," and "Hyson" are ali applied to Chinese Green Tea.
 The choice between black and green tea is wholly a question Of taste, the tea-in fact, it is the process of fermentation that determines whether the finished product will be black or green tea.
 When the leaf is to be rnanufac- tured into green tea, it is emptied from the plucker's baskets into a re- volving steel cylinder. A jet of super heated steam is then turned on the leaf and the woody fibre in the leaf is thoroughly softened while the leaf itself has been rendered incapable of fermentation.
 When black tea is desired however, the fermentation is allowed to proceed until the leaf gradually assumes g bright coppery hue. The length of time required for result varies from two to six hours, whereas the opera ton for green tea requires a much shorter time.
 Americans have been so accus- toned to associating tea with Japan and China that they have little knowledge of the fact that the best teas in the world are grown in the too, from it's geographical location, is eminently suited for the growth of good tea, and is becoming world famous as a producer of the product.
 Here in New England, and, for that matter, in the Middle States, the tea drinking habit has been taken up most seriously, and it is a fact that 'tSalada" Tea has 100% distribution for quality. Its popularity in other parts of the country, too, Is growing so rapidly that it already has nation wide distribution and sale. In-
 
 advertised in the newspapers from one end of the country to the other, which accounts in a measure for the immense demand.
 AS the tea drinkers here in the United States are beginning to dis tinguish between kinds of tea, it may not be long before all tea-drinkers here will become connoisseurs. At any rate, 1t is the consensus of opinion that the tea-habit is becoming wide spread in the States and is increasing by leaps and bounds.
 To properly brew this wonderful and collaborating product so as to in- sure perfect cup of tea is wonder ously simple. You must first of all scald out a crockery tea pot and while it is warm, put in a level te1- spoon Of tea for every cup, pour on freshly boiling water (but be sure it is "bubbling' boiling) and allow it to steep from five to eight minutes. Then serve.