Evening star., 1938-03-02

Usually the tea drinker prefers one
OF these kinds. There Is a noticeable
difference in the flavor and aroma of
each.
Most popular of all in the United
States are the black or fully fermented
teas. Last year these made up three
1ourths OF all our imports Black tea
mas gone through a process of fer
mentatlon during its manufacture.
During this process certain chemical
| changes take place that mellow the
naVor OF the tea and darken the
leaves
Most Of our black teas come from
Ceylon, India, Java, Sumatra. For
mosa, China and Japan.
Some black teas are graded accord
Ing to leaf size. After picking. the
leaves are separated into five grades
FloWery Orange Pekoe, Orange Pekoe,
Pekoe, Pekoe Souchong and Souchong.
FloWery Orange Pekoe Is made up of
the most tender leaves taken from the
tip end Of the tea plant. Souchong
represents the coarsest leaf used for
tea. THESE terms do not have any
specific reference to the cup quality
of tea, nor do they indicate that the
scent or flavor Of oranges is present.
Next to black teas, tho green or
unfermented teas are most numerous
in the United States. These come to
us chiefly from China and Japan.
Green teas have sharper, more as
tringent taste than black ones.
''Oolong tea, or the semi-fermented
type, resembles a blend Of black and
green tea. 1t comes mostly from the
island of Formosa and from China.
Oolongs are in-betweens in flavor as
we'll as color.
Many tea companies put up blends
OF tea adapted to the tastes of the
groups they serve. These companies
| hire experts to keep the brands the
same from year to year-blending the
tea each season to keep the combina-
ton of teas consistent.
TEA should be kept in a dry, fair
ly cool atmosphere The con-
tainer should be of some material
that does not absorb favors and
odors-preferably of metal.
The composition of cup of tea
varies both with the tea and the way
it Is made. Tannin, caffeine and the
volatile oils are the most important
| constituents of tea.
"Tannin gives to tea brisk, pun
gent flavor. Caffeine provides mild
| stimulation. And many persons think
| that the volatile oils make the most
difference in tea flavor The body
of cup Of tea depends upon the
soluble materials that come out into
the liquid as the tea sleeps
However the individual prefers his
flavored-there are several general
rules for It's preparation. First the tea
pot must be scalded. Pots Of earth
enware. porcelain or glass are gen.
orally used
Water for the tea must be freshly
drawn and brought to boil. If the
water has been boiling for long 1t
gives tea a fiat taste. If water is
allowed to stand on leaves too long,
tannin is extracted and the tea be-
comes bitter. Boiling of tea is un-
desirable because tannin is extracted
and it destroys some of the teas deli
| cate favor.
"One teaspoonful of tea to cup
is the standard used by some persons.
This makes the tea fairly strong. The
exact amount of tea for each cup
varies with the tea and personal prefer
ences. Most tea is infused from three
to five minutes. Longer than this
extracts too much tannin.
TOO definite rules for making tea
cannot be laid down. For the kind of
tea-the exact amount for each cup
the proper length Of infusion-an de-
pend considerably on personal prefer
ences. The real art of tea making
consists of brewing the cup that suits
the individual who drinks it,"