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108
WHAT
TO
DRINK
ing
water
to
each
half
cupful
of
powdered
coffee.
Place
the
pot
on
the
back
of
the
range,
or
on
an
asbestos
mat
with
only
enough
flame
under
to
keep
it
warm,
and
pour
the
water
slowly.
Serve
with
cream
as
soon
as
dripped.
TEA
Chin
Hung,
Chinese
scholar
and
philosopher,
to
whom
all
the
agricultural
and
medical
knowledge
of
China
is
traced,
once
said,
so
I
am
told
:
"
Tea
is
better
than
wine,
for
it
leadeth
not
to
intoxication,
neither
does
it
cause
a
man
to
say
foolish
things.
It
is
better
than
water,
for
it
doth
not
carry
disease,
neither
doth
it
act
as
poison."
There
are
really
but
two
kinds
of
teas
on
the
market:
green
and
black.
The
color
of the
tea
depends
on
the
oxidation
;
black
tea
being
exposed
to
the
air,
or oxidized
before
final
drying,
while
green
tea
is
dried
immediately
after
rolling.
There
are
a
number
of
different
brands
with
which
we
are
all
familiar,
such
as
Formosa,
Oolong,
Ceylon,
English
Breakfast,
Orange
Pekoe,
and
Flowery
Pekoe.
Right
here
I
will
say
that
if
a
spray
of
orange
blossom
is
kept
in
the
tea
caddy
one
need
not
pay
the
price
for
Orange
Pekoe.
TEA
MAKING
Be
sure
that
the
water
is
boiling,
and
use
it
at
once.
Rinse
the
pot
with
hot
water.
Place
the
tea
in
the
pot
in
a
u
ball,"
and
pour
over
the
freshly
boiled
water,
allowing
it
to
stand
for
five
minutes,
then
the
tea-ball
and
the
tea
should
be
removed.
Use
a
level
teaspoonful
of
tea
to
one
and
a
half
cupfuls
of
water.
I
think
most
people
will
want
to
dilute
this,
even.
RUSSIAN
TEA
"
Russian
tea
"
has
a
rather
inflated
reputation,
and
is
not
really
known
in
this
country
as
it
is
used
there.