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Beverages
—
N
on-
Alcoholic
Tea
1.
How
to
Prepare
Tea.
—
a.
—
In
the
best
restaurants
of
the
Chinese
quarter
in
San
Francisco
tea
is
never
made
in
a
teapot,
but
each
cup
is
brewed
separately.
The
cup
itself
is
different;
it is
a
small
bowl
covered
with
a
strainer
and
a
lid.
A
tiny
bundle
of
long
tea
leaves
is
placed
in
the
strainer
and
the
boiling
water
is
poured
over
it.
This
first
infusion
is
invariably
thrown
away
as
being
unfit
to
drink.
This
procedure
has
caused
the
leaves
to
swell,
and
when
next
the
boiling
water
is
poured
on
it
filters
through
slowly
and
is
allowed
to
steep
for
a few
moments.
When
the
strainer
is
removed
the golden
liquid
that
re-
mains
in
the
bowl
ready
for
drinking,
without
milk
or
sugar,
is
as
different
from
the
tea
ordinarily
served
as
champagne
is
from
ginger
pop.
b.
—
In
order
to
make
good
tea
it
is
necessary
that the
water
should
be
quite
boiling,
but
it
must
on
no
account
be
water
that
has
boiled
for
some
time
or
been
previously
boiled,
cooled
and
then
reboiled.
It
is
a
good
plan
to
empty
the
kettle
and
refill
it
with
fresh
cold
water,
and
make
the
tea
the
moment
it
reaches
boiling
point.
Soft
water
makes
the
best
tea,
and
boiling
softens
the
water,
but
after
it
has
boiled
for
some
time
it
again
becomes
hard.
When
water
is
very
hard
a
tiny
pinch
of
carbonate
of
soda
may
be
put
into
the teapot
with
the
tea,
but
it
must
be
used
very
sparingly,
otherwise
it
may
impart
a
very
unpleasant
taste
to
the
beverage.
Tea
is
better
made
in
an
earthen
than
a
metal
pot.
One
good
tea-
spoonful
of
tea
will
be
found
sufficient
for
two
small
cups,
if
made
with
boiling
water
and
allowed
to
stand
3
or
4
minutes;
longer
than
this
it
should
never
be
allowed
to
stand.
The
delicate flavor
of
the
tea
may
be
preserved
and
injurious
effects
avoided
by
pouring
the
tea,
after
it
has
stood
3
or
4
minutes,
into
a
clean
teapot
which
has
been
previously
heated.
2.
—
By
a
new
process
the
delicate
aroma
and
flavor
of
the
bloom-tip
orange
Pekoe
blend
has
been
retained.
To
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