Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

JAPANESE METHOD OF MAKING TEA.

The people of Japan reduce their tea to a fine powder, which they dilute with warm water until it has acquired the consistence of a thin soup. Their manner of serving tea is as follows:—They place before the company the tea-equipage, and the caddy in which this powder is contained; they fill the cups with warm water, and taking from the caddy as much powder as the point of a knife can contain, throw it into each of the cups, and stir it, until the liquor begins to foam; it is then presented to the company, who sip it while it is warm. According to Du Halde, this method is not peculiar to the Japanese; it is also used in some of the provinces of China.

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