In the proper preparation of Tea for use, the quality of the infusion is much affected also by the character of the water as well as by the method of making or drawing it. Tea being an infusion and not a decoction like coffee, it should be brewed not stewed, the chief object being to extract as much of the theine or refreshing principle as possible and as little of the tannin or astringent property as can be, at the same time without either boiling or overdrawing it. Many Tea drinkers who imagine erroneously that a very dark-colored liquor indicates strength boil the leaves, while others again spoil the infusion by first putting the leaves in boiling water. Some again place the leaves in cold water, and then put it, the vessel on the fire to boil, prolonged infusion being another serious mistake. All of these improper methods produce the same evil results, viz., that of extracting an increased amount of the tannin, thereby destroying the true color and flavor of the Tea by imparting a blackish color and giving a bitter or astringent taste to the liquor. When Tea has been once boiled or overdrawn, the increased quantity of tannin extracted can be readily detected by the extreme dark color of the liquor as well as by its bitterly astringent flavor. Another reprehensible practice of some Tea makers is that of adding fresh leaves into the tea pot with those that have been already once drawn, as it cannot add to either the strength or flavor of the Tea by putting more leaves in the tea pot after the first drawing, for the simple reason that the Tea water will not extract the theine from the dry leaves of the fresh Tea. Only fresh boiling water will do this effectually, the water once used only increases the amount of tannin extracted, thereby darkening the color and destroying the flavor and merely adds to the quantity of leaves already in the vessel without at all affecting the active principle, theine. So that if it be required to increase the quantity or strength of the infusion already in the pot, some fresh Tea leaves must be drawn in a separate vessel and the liquor poured in that already made.
In the proper preparation of Tea for use, therefore, the object should be to extract as little of the tannin as possible and as much of the theine and volatile oil as can be extracted without permitting the infusion to boil or overdraw. To best obtain these most desirable results, put the requisite quantity of Tea leaves in a covered china or earthenware pot—all tin and metal vessels should be avoided—and pour in freshly boiling water that has been boiling for at least three minutes, and then allow the vessel to stand where it will keep hot, WITHOUT boiling, for from eight to ten minutes before serving, according to the variety of Tea used. There will be a sparkle and aroma about Tea made from fresh boiling water in this manner that it will not receive from the flat, hot water that has been boiled too long or repeatedly. In the stated time while the Tea is drawing only the refreshing and exhilarating properties—the theine and volatile oil—are extracted from the leaves, a longer infusion only dissolving and extracting the astringent and deleterious principle—tannic acid—which impairs digestion and injures the nervous system, for which causes alone all boiled or overdrawn Tea should be avoided.
An earthern tea pot made of Minton, Doulton, or Satsuma ware, is the best kind of vessel to prepare Tea in, but it must first be scalded out with boiling water before putting the Tea leaves in and then set on the range or stove to dry and keep hot for a few minutes. The Tea leaves are then put in, after which they are also allowed to heat for a short time before the boiling water is poured on them, from eight to ten minutes before the Tea is required for use. The character of the water also greatly influences the quality of the Tea, it being almost next to impossible to make good Tea with hard water, so that soft water should always be used when available, and any excess of lime in the water also deteriorates the infusion. But this latter difficulty may be easily remedied by the judicious addition of a little carbonate of soda, as much as will cover the face of a dime being sufficient for an ordinary drawing of Tea.
In moderate strength it requires about one teaspoonful of good tea to a half pint of boiling water and an ordinary half teacupful of leaves to every quart of boiling water, the latter making a fairly strong infusion for five persons. China and Japan Teas require from eight to ten minutes to draw thoroughly, the former requiring but little milk and sugar, while Japan Teas are more palatable without the addition of either. India Ceylon and Java Teas generally should not be allowed to draw more than from five to seven minutes at the outside after the boiling water has been poured on, as prolonged infusion makes the flavor of these varieties particularly mawkish and bitter, while the addition of an extra quantity of both milk and sugar greatly improves their drinking qualities.
JOSEPH M. WALSH